Exeter Food - Term Three Pechakucha Seminar
These events are a great way to learn about with what colleagues studying food related topics across the university are working on, to offer them valuable input, and to spark ideas for future collaborations
| An Exeter Food seminar | |
|---|---|
| Date | 23 May 2023 |
| Time | 10:45 to 12:15 |
| Place | Online |
| Organizer | Exeter Food |
Event details
The third Exeter Food Pechakucha Seminar of this academic year will be held on Teams from 10:45-12:15 on Wednesday 23 May. These events are a great way to learn about with what colleagues studying food related topics across the university are working on, to offer them valuable input, and to spark ideas for future collaborations. The four speakers, their topics, and brief abstracts appear below. Presentations will be short (7-8 minutes), followed by time for discussion.
Kerry Ann Brown
Senior Lecturer in Nutrition
Sustainable dietary guidelines – what can we expect from them?
I have been studying dietary guidelines in one form or the other for a decade. My current work is looking at how to integrate sustainability into national food-based dietary guidelines (think plates, pyramids, and five a day). This short talk will provide insights from advising on the new Nordic Nutrition Recommendations 2022 and a pilot project interviewing global experts on the challenges and opportunities for sustainable dietary guidelines.
Tim Woods
Professor of Agricultural Economics
Visiting the Centre for Rural Policy Research from the University of Kentucky
Controlled Environment Agriculture - Feasibility, Future, and Farm Culture impacts
Dutch CEA technology for tomatoes (and similar products) has moved into in Kentucky (USA) in a big way during past 3 years. These investments are huge, raising the stakes of losses or gains from scale. But is this the future of food and farming? A Porters Five Forces Model was used to look at how CEA fit in the market along with other rival production systems, including new import sources from Mexico. Early tentative indications seem to suggest the local market impacts are modest. But the disruptive nature of these investments calls to mind Schumpeter's "Creative Destruction". Is small scale field production going to go by the way of the buggy whip?
Celia Plender
Lecturer in Anthropology
Fostering a cooperative spirit in grassroots food co-ops
Drawing on ethnographic examples from two London-based food co-ops with very different organisational structures and logics this paper explores how the cooperative spirit is understood, enacted and experienced within them. It highlights tensions between practice and ideology within cooperatives and the ways in which food cooperative values and structures have been shaped by different political-economic environments. It argues that while practice and ideology need to go hand in hand in order to foster a strong cooperative spirit, collective reflection on future orientated goals is also a vital component of social transformation.
Natalia Lawrence
Associate Professor of Translational Medicine
Training emotional and behavioural responses to food to change eating behaviour
Unhealthy and unsustainable diets are a leading cause of premature mortality and environmental destruction. Getting people to eat less junk food and meat, and more fruit and vegetables is hard. Information provision via education campaigns and health or eco-labelling have limited effects. Building on findings from cognitive psychology and neuroscience, we have developed computerised ‘brain-training’ games that directly modify people’s emotional and behavioural responses to food and help them shift to a healthier and more sustainable diet.
