Category Archives: eating behaviour

by Jennifer Smith Maguire | January 16, 2025 · 1:51 pm

What’s Cooking, January 2025

What’s Cooking is an update on all things related to SHUFood: Sheffield Hallam University’s food research cluster, comprising, CHEFS (exploring the socio-cultural dimensions of food and drink), SWEFS (exploring drivers and interventions to address food waste), and SHARe (exploring appetite regulation and modulation). What’s been cooking since our last edition?

The National Centre for Excellence in Food Engineering (NCEFE) has now been officially renamed the Advanced Food Innovation Centre (AFIC) to reflect its broad range of Research, Innovation and Knowledge Exchange (RIKE) activities more accurately. The AFIC is committed to problem-led, collaborative Research, Innovation, and Knowledge Exchange, delivering impactful solutions for sustainable and healthier food systems. With expertise in food engineering and state-of-the-art facilities, AFIC serves as a dynamic hub for Sheffield Hallam University’s multidisciplinary capabilities for food systems, including materials engineering, clean energy, advanced manufacturing, digital technologies; nutrition, appetite, consumer behaviour; logistics and supply chain management; packaging and design; and business development. The new, more inclusive and accessible name is designed to engage academic colleagues internally and drive interest in its expertise and capabilities externally. Located at the Olympic Legacy Park, AFIC reflects Hallam’s mission to enable healthier lives through preventative health and drive future economies through knowledge exchange and enterprise. Stay tuned for more information on how to get involved with AFIC as an associate!

Mark your calendars: the first SHUFood Research Chat of 2025 will be Monday 3 February, 2-3pm, on Teams. (Meeting ID: 353 265 550 040; Passcode: bm7Ch6PE) These are informal meetings are for Hallam-based SHUFood and AFIC folks (staff and PGR students) to talk about food/drink research: showcase work, provide updates, discuss plans, explore collaborations… You can bring along updates to share, or just come along to see what everyone else is up to – all are welcome! Please email Dr Jordan Beaumont (j.beaumont@shu.ac.uk) if you need more information.

Below, we have:

updates from the most recent SHUFood chat, including recent outputs and activities;
resources and calls for papers;
the usual call for contributions and content for the mid-March 2025 edition of What’s Cooking. The deadline for submissions (research news and updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to Google Form by Tuesday 11 March.

Cheers,
The SHUFood Team!

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Updates from the SHUFood Research Chats

Hayley Grinter, Dr Rachel Marsden and Dr Pallavi Singh are working on a project around food waste in families with neurodivergent children versus families with neurotypical children. The team have just completed interviews with 10 children/families and are currently transcribing and analysing the data with a view to run focus groups once key themes have been identified. Rachel is also exploring supervision of a self-funded PhD around weight stigma and health behaviours and has recently given an interview around autism and diet, which was the focus of her own PhD research.

Sam Greenstreet has recently joint SHU, having started her PhD in October (supervised by Dr Jordan Beaumont [DoS], Dr Rachel Marsden and Professor Peter Schofield), looking at eating behaviour and weight management in older adults. Sam has submitted the RF1, which has been a good opportunity to plan out the PhD and consider methodology. Meanwhile there has been plenty of inductions, teaching courses/prep and critical thinking! Sam is also developing a project with Jordan for their co-supervised MSc dissertation learning set around factors contributing to overeating, which will like with data collected for phase 1 of the PhD.

Sunil Sahadev is part of a research project looking at eco food labels. Currently running a systematic review around awareness/knowledge of and trust in eco labelling and factors that may influence consumer adoption of eco labels. Sunil and the team are also in the early stages of a study exploring the visual elements of eco labelling and how these may impact consumer engagement.

Hongwei Zhang and colleagues are working on two key projects: (1) way to decarbonise food manufacturing processes within the South Yorkshire region, and (2) scaling up research around ohmic heating, applying to sauce products and in collaboration with Premier Foods. Hongwei is also exploring funding for GTAs, co-supervised by Jordan Beaumont and collaborators from Sheffield Children’s Hospital.

Megan Flint is coming towards end of the PhD, which feels like its flown by. The programme of research – supervised by Tony Lynn (DoS), Simon Bowles and Jenny Paxman – involved three phases around plant-based meat alternative: consumer perceptions, nutritional profiles (compared with meat-based products) and sensory evaluation. Working on a number of publications, with some under review and other to be submitted in the next few weeks. In addition, the team have conducted a nutritional audit to compare plant-based meat alternatives with the meat-based products – in background, Meg is updating this audit to hopefully submit as an extra paper.

Elpida Apostolopoulou’s PhD explores place-based policymaking in just transitions, and its role in small and medium enterprise (SME) decarbonisation. Elpida is currently exploring transition to net zero in small scale horticultural enterprises, having returned to Sheffield following data collection in Western Greece. This qualitative work will now be replicated in South Yorkshire to provide comparison, and explore how organisations and policy can supports the transition to net zero.

Jessica Limb recently delivered a presentation at the Advanced Food Innovation Centre (AFIC – was NCEFE) research seminar series. Jess is pretty busy with research, with lots of exciting projects including impact of salt reduction in bread and bakery products in schools – working with Caroline Millman, Susie Jones and Rachel Rundle. Keep an eye out for papers in the near future! Jess also presented a poster at the recent I2RI conference on the work.

The NIHR-funded project exploring dark kitchens (delivery-only takeaways) is finally coming to an end. The team includes Jordan Beaumont, Lucie Nield, Helen Martin, Jo Pearce, Rachel Rundle, Simon Bowles, Claire Wall and David Harness. The team will be submitting their final two papers in early 2025, which includes a paper around defining dark kitchens (in collaboration with three other teams who secured fundings from NIHR, based at Teesside University, University of Cambridge and the University of Central Lancashire). In addition, Jordan (along with a fantastic team of collaborators) recently submitted an exciting NIHR grant application around ultra-processed foods and a couple of PhD/GTA applications. As always, lots of small projects in the works and a few manuscripts being penned.

Sam McCormick’s research is looking at experiences of the food environment for people who work in healthcare by asking what matters to them. Stage 1 will involve recruiting doctors, nurses, allied health professionals and admin staff. Stage 2 focusses specifically on immigrant nurses to co-design a vision of a hospital food environment that better serves them. Sam is currently recruiting – please share this with anyone who works in a healthcare environment in Sheffield.

We are looking for people who work in a healthcare environment, such as a hospital, in Sheffield who is a Doctor, Nurse, Allied Health Professional or Administrative staff from any ethnicity.
Participants will take part in two focus groups one to share their experiences of the food environment at their place of work and tell us what matters to you and the second to feedback themes and sense-check these are correct.
For stage 2, we would like to hear from immigrant nurses who have lived in the UK for 5 years or less. You are also welcome to take part in stage 1 too.
Sign up: https://forms.office.com/e/7Z8Mr2n5dy

Publications

Artificial Intelligence and the food sector: a golden opportunity for growth. Food Science and Technology, 38: 32-35. https://doi.org/10.1002/fsat.3804_8.x

Presentations

Beaumont, J.D. (2024). Weight management in the UK: A tug of war that nobody is winning. Presented at: School of Psychology Research Seminar, Leeds Trinity University / Responsible Consumption and Sustainable Lives Research Theme Seminar, Sheffield Hallam University

Limb, J. (2024). Advancing the Bakery Industry: Healthier Products for UK Schools and Sustainable, Smart Manufacturing. Presented at: Advanced Food Innovation Centre (AFIC) Research Seminar.

Limb, J. (2024). Are healthier reformulated chocolate cookie acceptable to children? Reducing daily sugar consumption of secondary school children by reformulating sweet baked snacks. Presented at: Industry and Innovation Research Institute (I2RI) Conference

Huge thanks to Jordan Beaumont for assembling our updates, and hosting the SHUFood Research Chats!

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Resources and Calls for Papers

SHUFood Research Chats are monthly online meetings that offer a space to talk all things research: showcase work, provide updates, discuss plans, explore collaborations… You can bring along updates to share, or just come along to see what everyone else is up to—all are welcome. Next date: Monday 3 February, 2-3pm. Please email Dr Jordan Beaumont (j.beaumont@shu.ac.uk) if you need more information. Open to all Hallam SHUFood and AFIC staff and PGR students. Join the Teams meeting here.

The Spain Gastronomy Conference 2025 (deadline 31 January)

The Spain Gastronomy Conference will be held in Madrid (Spain) on March 27-29, 2025. Full conference website here. It is organized by the Spanish Royal Academy of Gastronomy (RAG) and the CEU University Institute “Food and Society” (CEU San Pablo University, Madrid), with the support of the International Academy of Gastronomy (IAG).

Key dates:

Deadline for abstract submissions, 31 January, via this submission form
Deadline for early bird registration, 25 February, via this registration form

Royal Geographical Society 2025 Conference – session call for papers (deadline 10 February)

RGS 2025 Conference website, 27-29 August 2025 at the University of Birmingham

Exploring Perceptions, Practices and Politics of Sustainable Food Consumption in Times of Planetary Crisis; Session Organisers: Leonie Tuitjer & Kerstin Nolte

There is a longstanding interest in the role of consumers within research on sustainable food transformations. Research focuses for example on what strategies consumers pursue to reduce adverse environmental impacts of their consumption (e.g. certified foods, veganism, local foods), or what types of sustainable consumption practices are in/de-creasing within parts of the population, and how politics intervene and shape sustainable consumption choices. Much of this research revolves around consumption patterns and practices within routine situations and highlights how consumers and their choices are embedded within daily activities and how choices are afforded/constrained through such everyday settings. Yet, sets of overlapping crises are more than ever part of our everyday lives and understanding the role of crises in sustainable consumption choices is thus crucial for achieving sustainable food transformations within perpetually turbulent times.

In this panel we hence want to explore the ambivalent and at times contradictory effects of crisis on sustainable food consumption. We are interested in how crisis (e.g. climate change) shape consumer’s perceptions and attitudes towards sustainable food consumption. Furthermore, we want to explore how against the background of the climate crisis, e.g. the COVID-19 pandemic has shaped sustainable food practices. The closures of canteens, cafés, and restaurants and feared shortages in food supplies, put the topic of nutrition into public focus and altered the way food supplies had to be made during lock downs. In Germany, for example, there was a rise in buying more organic food products, in particular among the wealthy urban middle-class, alongside an increase of ordering takeaway and online grocery deliveries, which increased carbon emissions and waste. Given such paradoxical outcomes some identified the pandemic as an opportunity for sustainable transformations within food production, whilst others warned against rising inequalities during the pandemic that made sustainable consumption a luxury for the rich. In the aftermath of the pandemic and after the outbreak of the Russian war against Ukraine, the world experiences high rates of inflation that explode the costs of living, again jeopardising potential windows of opportunity for sustainable food transformations that emerged in the context of the Covid-19 crisis, and potentially further increasing inequalities. Finally, we encourage paper submissions that explore how the role and relationship of consumers-sellers-producers is altered during times of crisis and attend to alternative practices that emerged in time of crisis (e.g. food sharing schemes; food-waste reduction apps etc.).

For this session we invite papers that make conceptual or empirical contributions to the topic. In line with this year’s conference theme, we are also looking forward to include papers that draw on creative methods (e.g. participatory, visual or sensory accounts of food practices in times of crisis) to address some of the below questions:

How can we theorise the impacts of multiple- / planetary-/ poly- /overlapping- crises on sustainable food consumption?
How do crises affect people’s perception of sustainable consumption?
How do providers and producers of sustainable food experience multiple crises? Do these crises represent opportunities or challenges for the supply side?
Do crisis affect sustainable food practices and if so: how do these effects take form?
What role does the type of crisis (e.g. health/ financial, environmental or short-term shock, long-term crisis) play for potentially altered food practices?
How do crises affect inequalities in sustainable food consumption?
To what extent does the socio-spatial context influence the impacts of crises on sustainable food consumption?
How can we account for times of turbulence and rupture within our research designs methodologically and theoretically?
How do creative methods help us to better understand such ruptures?
Under which conditions can crises act as a catalyst for more sustainable food practices?
What types of political actors can mediate crisis situations effectively to foster practices of sustainable consumption in times of crises?
What kind of politics are needed to enhance sustainable food consumption practices in turbulent times for all parts of society?

Please send an abstract of no more than 250 words and up to 5 keywords to Leonie Tuitjer: tuitjer@uni-bremen.de by Feb 10th 2025.
Please include your name, e-mail and affiliation with the abstract. Please note: We are planning this session for IN-PERSON only.

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be mid-March. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) by Tuesday 11 March via this Google Form.

SHUFood blog

Interested in writing a blog post? These are usually 800-1200 words and written for a general audience in an informal style. Blogs can revisit work you’ve already done (e.g., highlighting a recent output/publication); discuss research or research-related activities (teaching, public engagement, etc.) that you are working on; offer your informed take on contemporary food/drink issues or policy; provide a profile on your research. If you’d like to contribute a piece, please get in touch with Jen (j.smith1@shu.ac.uk).

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Filed under Diet and health, eating behaviour, plant-based foods, research, SHARe Sheffield Hallam Appetite Research, sustainability, Uncategorized, What's Cooking?

by Jennifer Smith Maguire | May 14, 2024 · 8:16 pm

What’s Cooking, May 2024

The highlight of the past two months was surely 24th April, with an all-day bonanza showcasing Sheffield Hallam food-focused students and staff. This included the ‘Food Z’ All Student Conference (featuring speakers Selina Treuherz from ShefFood, Nicola Davies from New Food Innovation, and Jessica Martin from Inspired Global Cuisine), a farewell event for our final year Food and Nutrition/Human Nutrition and Health/Nutrition, Diet and Wellbeing students, and events with professional bodies IFST and Nutrition Society (including a talk from CEO Mark Hollingsworth). We wrapped up the day with an external facing ‘SHUFood Discourse‘ event that put three fabulous speakers into multi-disciplinary conversation about their food research: Graham Finlayson (University of Leeds) on the topic of sugar replacement and appetite, Megan Blake (University of Sheffield) on the ontological status of surplus food, and Benedetta Cappellini (Durham University) on foodcare and mothers’ food practices. Huge thanks to Sheffield Business School (and the ‘responsible consumption and sustainable lives’ theme) for financial support for the event. You can read all about the day in this blog post, written by two of our marvellous ‘Food and Nutrition Student Champions,’ Iman Batrisyia and Macy Wong, both 3rd Year BSc Food and Nutrition students. We’re so proud of, and grateful to our F&N Student Champions, who have been vital partners in all of our events this year!

April also saw the launch of online SHUFood chats, a recurrent series of drop-in meetings aimed at Sheffield-based SHUFood members. Organised and hosted by Jordan Beaumont, the meetings are informal opportunities to come together, share our ongoing research, discuss successes and challenges, troubleshoot and sense check ideas, explore collaboration…and chat about anything to do with research! Details about the next chat on 3rd June can be found below (in the ‘Resources and Calls for Papers’ section). Huge thanks to Jordan for keeping this F&N tradition alive, and for capturing all the amazing updates for this newsletter.

Lastly: Gareth Roberts, one of our intrepid food-focused GTA PhD students here at Hallam, has recently updated on his PhD journey: check out his blog post here. This latest instalment spans the relativity of time, exciting recent highlights in Sheffield’s sustainable food scene from Gareth’s unique vantage point, and the ongoing development of his PhD research including (as is so often the case) embracing the serendipity of finding your research focus.

Below, we have:

updates on recent outputs and activities from our clusters and members;
resources and calls for papers (including a link for the next SHUFood Research Chat, 3 June);
the usual call for contributions and content for the mid-July 2024 edition of What’s Cooking. The deadline for submissions (research news and updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to Google Form by Monday 15 July.

Cheers,
The SHUFood Team!

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Updates

Caroline Westwood was recently invited to speak at the Welsh Annual Conference for the Association of Show and Agricultural Organisations (ASAO) which is the trade body and ‘voice of agricultural show industry’. The attendees were show organisers, show managers, operations managers representing all sizes of shows across Wales. This annual event highlights best practice and addresses challenges within the sector with all things related to agricultural events across Wales. Caroline spoke about her research which focuses on the experience of attendees at these events, the importance and value they place on attendance and how these events have been a vital platform, connecting the non-farming community and general public with food and farming. Research suggests these are the key elements of these events the attendees really value, to understand where food comes from and learn more about the agricultural industry in the UK. Caroline continues to work with various rural events across the UK to conduct research at their events, investigating all aspects of these events.

In April the Food and Nutrition subject group, led by Jenny Paxman, held a fantastic foodie development day – packed with exciting events including the Food and Nutrition All Student Conference, PSRB events, SHUFood Annual Discourse and networking opportunities – bringing together students, academics and industry experts. Check out the event blog post written by our fantastic Food and Nutrition Student Champions, Macy Wong and Iman Batrisyia.

There are lots of exciting collaborative projects on the go, involving colleagues from across and SHU, SHUFood and beyond!

A NIHR-funded project exploring the scope and scale of dark kitchens, led by Jordan Beaumont and Lucie Nield, working with Helen Martin, Simon Bowles, Jo Pearce, Claire Wall, Rachel Rundle and David Harness, is in full swing. Currently interviewing dark kitchen owners and managers (led by Helen and David), which is proving interesting and exciting, with a few trips down a rabbit hole… They have recently completed data collection for an online survey around consumer perceptions of dark kitchens and are now looking to run focus groups to further explore perceptions (led by Jordan and Lucie). Also running an online survey (led by Jo and Rachel) and follow-up interviews (led by Claire and Simon) with planning, environmental health and public health teams within local authorities across Yorkshire and the Humber and the North West. Lots of really interesting data being collected!

Caroline Millman is currently deep into a sabbatical and focussing on getting research done, amongst trying (despite being thwarted at every turn) to get the RIPEN-funded project looking at chickpea flour and impact on satiety and glucose response up and running – Anna Sorsby is doing an amazing job at keeping things on track – currently recruiting a casual research associate to support the work. Also working on a lot of cheese with the Natures Richness Group and FermIQ and sauces for Premier, not to mention trying to get things tidied and sorted for the apprenticeship research work.

Helen, along with a colleague at Edge Hill, just resubmitted a paper on food and alcohol disturbance (FAD) to Public Health Nutrition. Plans are also in motion for a project on the back of January’s BTE Red Day – working with Antonio Feteira, Hywel Jones, Dean Maragh, Emily Moorlock and Christine O’Leary – focussing on reducing excess food and electronic waste; they’re looking to organise an event in July to bring together external stakeholders, using their expertise and knowledge on the ground, to help with idea generation in preparation for bid funding.

Jordan, David, Pallavi Singh, Ruth Whiteside, Amanze Ejiogu, Hessam Jahangiri, and Freselam Kassa are working on a project around surplus food/food waste, which also came out of the BTE Red Day in January.

Megan Flint is in the midst of revising a paper for phase two of the PhD, focussing on sensory analysis of meat-based products and plant-based meat alternatives (with Jenny Paxman, Simon Bowles and Tony Lynn), looking to target Food Quality and Preference and hoping to submit soon. Megan is also continuing analysis on phase one of the PhD, which explores consumer perceptions and drivers/barriers of meat and plant-based meat alternatives using different segmentation theories to explore whether different population groups experience different drivers/barriers to engagement with these products. On to the results, which is involving lots of SPSS.

Jenny is enjoying reading Meg’s paper while trying to decide what samples to send for bench-based analysis of plant-based burger products (with Meg, Simon and Tony) and planning next year’s dissertation allocation. Still awaiting outcome of a very exciting Horizon bid with lots of EU collaborators, and chatting with colleagues at Cambridge Street Collective – hoping to don a hard hat to visit the team and explore potential future collaborations. Exploring a ESRC/FOSS event with SHUFood cluster leads (Jen Smith Maguire, Jordan and Pallavi), bringing on board lots of exciting partners… more detail coming soon!

Jo Pearce and Claire Wall have launched into their latest work looking at packed lunches in early year settings. Currently going out to schools to record food consumption, which is proving an intensive data collection period, going into schools every day. The final paper from their prior study, which estimates greenhouse gas emissions from meal provisions in early years settings using the Food Print add on for Nutritics, has been provisionally accepted in the Journal of Human Nutrition and Dietetics. Unfortunately, they were unsuccessful with a recent NIHR grant application exploring food provision in special schools. Jo is also revisiting a paper with a former colleague at Nottingham, which explore maternal and infant (6-12 months) dietary intake. With a particular focus on iodine, baby-led weaning and consumption during the complementary feeding period, the paper will potentially explore whether mother’s micronutrient intake predicts the infant’s micronutrient intake.

Jordan, Lucie and Elysa Ioannou (along with two masters students and an external collaborator) have had a paper accepted by Frontiers in Public Health on the evaluation of short-term funding in tier two weight management services in Yorkshire and the Humber. Jordan has a further two further manuscripts under review, one on disordered eating and the other around access/use of natural green space and impact on psychological wellbeing in South Asian populations.

A study looking at the effects of combined transcranial direct current stimulation (tDCS) and inhibitory training on eating behaviour and food consumption in those with mild-to-moderate binge eating behaviour, which is a continuation of Jordan’s PhD research and makes good use of internal research funding. The project involves external collaborators with some exciting future plans for this work, including playing with GIANT datasets…

Jordan, Lucie and a range of collaborators are taking a “deep dive” into the lived experience of obesity of minoritised groups. Funded by the Hallam Fund, this project looks to recruit up to 20 individuals with lived experience of obesity who are from ethnic, gender or sexual minority groups to complete a semi-structured interview and focus groups.

Jordan, Lucie and Pallavi are looking to validate the Nutrition Literacy (NLIT) questionnaire in an adolescent population; data collection is almost complete (just waiting for the final participants to complete their second questionnaire), and soon onto analysis.

Jenny and Jordan are working on a plethora of studies around food addiction – currently recruiting participants for a survey exploring perceptions of food addiction (feel free to complete: https://shusls.eu.qualtrics.com/jfe/form/SV_eKClPRb4PiJXejc), recruited an intern to conduct a systematic review, and have shortlisted GTA candidates (interviews at the end of the month).

Hayley Grinter, Pallavi and Rachel Marsden are working on a pilot study exploring behaviours around food waste of families with children who are neurodiverse – considering priorities, thoughts and attitudes around food waste. The study will involve interviewing parents or carers from 10 households. Recruitment is starting tomorrow (keep an eye out and please share!) with potential next steps being explored.

PUBLICATIONS
Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2024). Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI). Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2024.112082

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Resources and Calls for Papers

SHUFood Research Chats are monthly online meetings that offer a space to talk all things research: showcase work, provide updates, discuss plans, explore collaborations… You can bring along updates to share, or just come along to see what everyone else is up to—all are welcome. Please email Dr Jordan Beaumont (j.beaumont@shu.ac.uk) if you need more information. The next SHUFood chat will be Monday, 03 June, 16:00 to 17:00. Open to all Hallam staff and PGR students who are members of the SHUFood clusters. Join the Teams meeting here.

Prof. Dianne Dean, Dr Pallavi Singh and Dr Scott Jones are editing a special issue of the Journal of Marketing Management, on ‘Ignored or Invisible: Challenges to recruiting and researching members of marginalised communities’ – if you have any work with marginalised communities, consider submitting! Deadline is 29 July 2024. The journal’s call for papers has more information here: https://www.jmmnews.com/marginalised-communities/

Calls for papers for upcoming special issues in Appetite:

Food insecurity, obesity and the cost-of-living crisis (deadline 30 June 2024)
The effects of climate change on food intake, appetite and dietary choices (deadline 30 August 2024)

More info: https://www.sciencedirect.com/journal/appetite/about/call-for-papers

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be mid-July. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) by Monday 15 July via this Google Form.

SHUFood blog
Interested in writing a blog post? These are usually 800-1200 words and written for a general audience in an informal style. Blogs can revisit work you’ve already done (e.g., highlighting a recent output/publication); discuss research or research-related activities (teaching, public engagement, etc.) that you are working on; offer your informed take on contemporary food/drink issues or policy; provide a profile on your research. If you’d like to contribute a piece, please get in touch with Jen (j.smith1@shu.ac.uk).

Want to stay updated? Follow us on X: @SHUFood. You can also subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each SHUFood blog page.

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Filed under appetite, eating behaviour, research, surplus waste & excess food in society, sustainability, Uncategorized, What's Cooking?

by Jennifer Smith Maguire | March 12, 2024 · 9:52 am

What’s Cooking, March 2024

We’re delighted to announce something new for Hallam-based SHUFood members: SHUFood Research Chats! These monthly online meetings offer a space to talk all things research: showcase work, provide updates, discuss plans, explore collaborations… They have evolved from the Food and Nutrition subject group’s long and happy history of research chats, and we’re looking forward to welcoming a wider SHUFood group! You can bring along updates to share, or just come along to see what everyone else is up to—all are welcome. The first SHUFood chat will be on Wednesday 10 April (15:30 to 16:30) via MS Teams. If you’re interested, please email Dr Jordan Beaumont (j.beaumont@shu.ac.uk) for more information and a calendar invite.

We’re busily preparing for 24 April, when we’ll be holding our SHUFood Annual Discourse event (2-5pm on campus). We’re excited to be hosting three fabulous speakers who reflect our three SHUFood themes: Professor Graham Finlayson (University of Leeds) will be talking about sugar replacement and appetite, Dr Megan Blake (University of Sheffield) will be talking about the ontological status of surplus food, and Professor Benedetta Cappellini (Durham University) will be talking about foodcare and mothers’ food practices. Full details to come on the SHUFood Events page. We’re also inviting all SHUFood researchers from any career stage to share existing research posters as part of the event—see details below in the ‘Resources and Calls for Papers’ section.

Finally, some exciting local news: Sheffield has been awarded the Silver Sustainable Food Places award! We’re very proud to be a named organisation on the application, and delighted that so many SHUFood and Sheffield Hallam colleagues are actively contributing to making Sheffield a more sustainable food place.

Below, we have:

updates on recent outputs and activities from our clusters and members;
resources and calls for papers (including a call for research participants for a study of food addiction);
the usual call for contributions and content for the mid-May 2024 edition of What’s Cooking. Our newsletter has moved to alternate mid-months: the deadline for submissions (research news and updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to Google Form by Monday 13 May.

Cheers,
The SHUFood Team!

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Cluster Updates

Jenny Paxman (RNutr Food) has been been awarded a prestigious Association for Nutrition (AfN) Fellowship, joining a limited number of leading Registered Nutritionists to have been conferred the title. AfN fellows are recognised for their high standards of professional leadership and significant and sustained contribution to the advancement of nutrition regulation, practice, research or education at a national or international level. Applications for fellowship are rigorously a peer reviewed and must be supported by both Committee and Council. Jenny is Subject Group Leader for Food and Nutrition, a core member of the SHUFood leadership team, abnd SHUFood SHARe researcher. We’re super proud of her!

Jenny Paxman recently participated in a Nutrition Society Roundtable: Differentiating fungi-derived proteins – is there a role for a fungal protein category within food based dietary guidelines (FBDG) and how is this best communicated? This member-led meeting kicked off with presentations from experts in the field. Dr Emma Derbyshire from Nutritional Insight explored ‘Fungi vs plants: taxonomy, nutritional value, role in the diet and representation in food-based dietary guidelines around the world’ highlighting the different approaches taken globally. Prof. Benjamin Wall (University of Exeter) went on to share some of the trials evidence exploring effects on muscle anabolism, cardio metabolic health and the microbiome. The final presentation prior to discussion was from Prof. Paul Thomas (University of Stirling) who presented insights into the sustainability credentials of fungi-derived proteins. The live-streamed presentations and subsequent debate sought to answer seven key questions and lively discussion followed. Look out for the published summary paper in due course.

Lucie Nield, Jordan Beaumont, Rachel Rundle, Simon Bowles, Helen Martin, Claire Wall, Jo Pearce and David Harness have received a NIHR Application Development Award to run a study exploring the scale and scope of dark kitchens (food outlets with no customer-facing storefront who sell food exclusively through online platforms for delivery only) across the north of England. The project will work with consumers, local authorities and dark kitchen businesses to explore perceptions of “dark kitchens” and current approaches to identifying and regulating these businesses.

Dr Jordan Beaumont was invited to give a guest lecture to psychology students and academics at Christ University (India). The lecture – Eating Behaviour: From “Normal” to Disordered Eating – provided an overview of Jordan’s research, and served as an opportunity to overview some of the collaborative work between Sheffield Hallam and Christ University.

Jennifer Smith Maguire will be participating in the ‘Workshop on Leisure & Consumption of Economic Elites’ in late March: a fully funded, closed workshop of 13 invited papers taking place at the University of Amsterdam. Jen’s workshop contribution examines the role of elite cultural intermediaries in shaping elite taste preferences and practices, and their utility as an empirical entry point for studying elite consumption dispositions. The working paper analyses media representations of biodynamic and natural wine over a twenty-year timespan, highlighting how these forms of ‘weird wine’ become conventional yet retain their insecure status as objects of legitimate, discerning consumption. Jen’s also part of a special session on ‘Consumer Culture Insights into Brands and their Heritage’ at the CCT 2024 conference, where she’ll be presenting a paper examining natural wines and the aesthetics of provenance.

Publications:

Flint, M., Leroy, F., Bowles, S., Lynn, A. & Paxman, J. (2024). The acceptability and sensory attributes of plant-based burger products under open and closed label conditions [abstract only]. Proceedings of the Nutrition Society, 82 (OCE5), E278-E278. https://doi.org/10.1017/s0029665123003774

Fowler-Davis, S., Benkowitz, C., Nield, L. & Dayson, C. (2024). Green Spaces and the Impact on Cognitive Frailty; a scoping review. Frontiers in Public Health, 11:1278542. https://doi.org/10.3389/fpubh.2023.1278542

Hawkins, A., & Rundle, R. (2024). School Food Hero and the Battle of the Food Foe: a story of public health policy, power imbalance and potential. Social Science and Medicine, 342. http://doi.org/10.1016/j.socscimed.2023.116520

Lynn, A., Shaw, C., Sorsby, A., Ashworth, P., Hanif, F., Williams, C., & Ranchordas, M. (2024). Caffeine gum improves 5 km running performance in recreational runners completing parkrun events. European Journal of Nutrition. http://doi.org/10.1007/s00394-024-03349-3

Nield, L. (2024). “I Prefer Eating Less Than Eating Healthy”: Drivers of Food Choice in a Sample of Muslim Adolescents. Adolescents, 4 (1), 41-61. https://doi.org/10.3390/adolescents4010004

Nield, L., Thelwell, M., Chan, A., Choppin, S. & Marshall, S. (2024). Patient perceptions of three-dimensional (3D) surface imaging technology and traditional methods used to assess anthropometry. Obesity Pillars, 100100. https://doi.org/10.1016/j.obpill.2024.100100

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Resources and Calls for Papers

SHUFood Research Chats are monthly online meetings that offer a space to talk all things research: showcase work, provide updates, discuss plans, explore collaborations… You can bring along updates to share, or just come along to see what everyone else is up to—all are welcome. Please email Dr Jordan Beaumont (j.beaumont@shu.ac.uk) for more information and a calendar invite. The next SHUFood chat will be Wednesday 10 April (15:30 to 16:30).

Food Addiction Research: Participants Needed!
We’re looking to understand how people feel about ‘food addiction.’ The term ‘food addiction’ is widely used in popular culture including on social media. We would like to better understand how different people perceive ‘food addiction’ (no matter what viewpoint they have). As much of the current research under-represents certain groups or communities, we would like to hear from any adult (over 18 years), irrespective of demographic characteristics or how you identify. We believe that having a clear understanding about how people feel about ‘food addiction’ (no matter what viewpoint they have), will help improve future research in this area that could have an impact on weight management strategies and services. Please complete the very short (10-15 min) survey via: https://lnkd.in/eKamgJCc Please share amongst your networks – we hope to reach as many people as possible and represent as diverse a range of individuals as we can.

Have you presented a SHUFood-relevant academic poster recently? Share it again!
All SHUFood researchers from any career stage are invited to share an existing research poster as part of the SHUFood Annual Discourse research showcase (24 April). Please send e-posters to j.r.paxman@shu.ac.uk or, if you have a physical copy of your poster, please email so we can arrange to collect this from you in the week before the event. We are trying to avoid waste by printing twice. We are interested in:

Food and drink storytelling, discourse, and ritual
Urban/regional food/ drink development (e.g., via wine and food tourism)
Inequalities, social justice, and sustainability of food/ drink
Institutional food settings (e.g., school lunches)
Attitudes towards food waste
Cost and management of food waste
Social, political, and economic impacts of overconsumption and food waste
Appetite regulation and modulation
Eating behaviour
Hedonics, food and feeding
Obesity and weight management
Sensory analysis

We aim to showcase as many posters as possible but can’t guarantee we can share them all.

Identities and Diversity Research Cluster: Seminar Series call – extended deadline (31 March)
We are pleased to share a call for papers for a new online seminar series of the Identities & Diversity cluster of the Drinking Studies Network, which will start mid-2024. The cluster focuses on alcohol’s relationship to the formation, performance, representation and regulation of different identities in historical, contemporary and cross-cultural settings. If you are interested in presenting in the seminar series, please email Samantha Wilkinson Samantha.wilkinson@mmu.ac.uk and Deborah Toner dt151@le.ac.uk by 31 March with your name and affiliation, presentation title, and a brief summary of your presentation (up to 200 words). The aim is to run an online seminar every three months, with two or three presenters in each panel, commencing in May/June 2024. We envisage the seminars running for 60 to 90 minutes: 20 minutes presentation time for each presenter, and 10 minutes Q&A for each presenter – though this is very flexible, and we welcome suggestions for alternative format from presenters. Please specify in your submission if you are proposing a different format. You can find out more about the cluster here: Identities and Diversity – Drinking Studies Network (wordpress.com).

Public House 2030: Will pubs still be here at the end of the decade? (register by 19 April)
‘Public House 2030’ is a one-day workshop aimed at examining the future of UK pubs. Hosted by Newcastle Business School at Northumbria University Newcastle in collaboration with the Beeronomics Society, and supported by Campaign for Pubs, the event will bring together people from the sector to discuss the changes affecting pubs, the different business models in the industry, and the impact of their decline of local economies and communities. Chaired by Professor Ignazio Cabras, head of accounting and financial management at Northumbria University Newcastle, the workshop features notable speakers including Grahame Morris MP, Dr. Liz Hind, Greg Mulholland, Dr Thomas Thurnell-Read, and more, addressing threats and exploring solutions for a sustainable future. Free to attend on a first-come, first-served basis. Register now by emailing Kevin Fletcher at kevin.fletcher@northumbria.ac.uk by the 19th April 2024.

Journal of Marketing Management Special Issue- *CFP* (deadline 16 September)
Nadine Waehning, Victoria Wells and Robert Bowen are putting together a special issue entitled: ‘Perspectives on drinking, manufacture and drinking spaces and places.’ Papers are welcomed from across a range of disciplines related to markets, consumers, marketing etc. The deadline for submissions is 16th September 2024. The CFP and further information can be found at: https://www.jmmnews.com/perspectives-on-drinking/.

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be mid-May. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) by Monday 13 May via this Google Form.

Want to stay updated? Follow us on X (OK fine, we’ll call it that): @SHUFood. You can also subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each SHUFood blog page.

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by Jennifer Smith Maguire | January 12, 2024 · 10:09 am

What’s Cooking, January 2024

Mark your calendars! On 24 April, 2-5pm, we’re looking forward to our SHUFood Annual Discourse event, which will be open to all. More details to come, but expect to hear some fantastic presentations about food-focused research reflecting our three cluster themes. It’ll be a busy day: 24 April is also the date for the annual Food and Nutrition All Student Conference, which is an internal event. With the theme “FoodZ”, the event will explore what food means to GenZ, with featured speaker Zoe Hunter from Sheffield’s Food Works.

Check out our recent blog posts from our December focus on sustainability and food:

‘Sustainable Food and Drink: An immersive tasting and learning event’: On 7 December, SHUFood and the National Centre of Excellence for Food Engineering (NCEFE) teamed up to deliver a research event as part of Sheffield’s Local Food Action Plan. The event offered members of the public a chance to think differently about sustainable food and drink, testing their knowledge with a sustainability quiz while sampling sustainable wine, whiskey and canapés.
Di Dean contribute a blog post, ‘To bin or not to bin, that is the question!’ to help get into the holiday spirit, with a focus on creative ways to use up holiday surplus food and reduce waste and a range of helpful recipe and website suggestions.

We’re excited to see our passion for food further reinforced at Sheffield Hallam with the recent appointment of Tim Smith CBE as the University’s Chair of the Board. Tim is the Chairman of Cranswick plc, a leading supplier in the food sector, and the Co-Chair of the Food and Drink Sector Council. He has been the Chairman of the Government’s Trade and Agriculture Commission, was previously Chief Executive of the UK’s Food Standards Agency, and was named a Commander of the Order of the British Empire (CBE) for services to agriculture, food, and drink trade policy in the 2022 New Year Honours.

Below, we have:

updates on recent outputs and activities from across SHUFood;
resources and calls for papers;
the usual call for contributions and content for the March 2024 edition of What’s Cooking. Our newsletter has moved to alternate mid-months: the deadline for submissions (research news and updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to Google Form by Friday 15 March, 9am.

Cheers,
The SHUFood Team!

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Cluster Updates

Congratulations to John Dunning, who has been appointed as Non-Executive Director, Trading and Enterprise Board, Yorkshire Sculpture Park. John has also recently been active in his role as member of the Academic Board at HRC Hospitality and Culinary Academy in Sofia, Bulgaria, and as external examiner at César Ritz, in Switzerland, drawing on his expertise with regard to wine research and teaching.

Dr Jordan Beaumont and Lucie Nield, on behalf of the Sheffield Hallam Appetite Research (SHARe) cluster, hosted the regional Association for the Study of Obesity (ASO) meeting in December. This half-day conference brought together students, academics, researchers and industry partners to explore appetite and eating behaviour research from across the Yorkshire region. Over 70 delegates attended the hybrid event, with presentations from Dr Jo Pearce and Claire Wall (Sheffield Hallam University), Bixuan Yan (University of Sheffield), Clarissa Dakin (University of Leeds), Dr Alice Kininmouth (University of Leeds), and Dr Sundus Mahdi (University of York).

Updates from Sheffield Hallam’s Food and Nutrition subject group:

Dr Jo Pearce and Claire Wall have recently published a paper exploring the energy and nutrient content of school lunches that are provided for children attending school-based nurseries (https://doi.org/10.1017/S1368980023002331). Jo and Claire also presented this work at the Sheffield Hallam Appetite Research (SHARe) cluster and Association for the Study of Obesity (ASO) co-hosted regional event in December, which explore appetite and eating behaviour research across the Yorkshire region (https://aso.org.uk/event/aso-yorkshire-network-event-appetite-and-eating-behaviours-children-and-adults-insights). The event was organised by Lucie Nield and Dr Jordan Beaumont in collaboration with the ASO regional team.

Dr Rachel Rundle has just submitted a manuscript with Anna Hawkins (Department of the Natural and Built Environment) titled: “School Food Hero and the Battle of the Food Foe: a story of public health policy, power imbalance and potential”. We ask a lot of school food with very little input and funding, expecting to battle evils of the food industry and competing choice. The paper shows that the School Food Hero is one in a team of Avengers fighting the battle!

Lucie Nield presented a workshop around how to implement research using other people (with international perspective) at the Evidence-Based Healthcare conference in Sicily in October.

Dr Caroline Millman and Anna Sorsby have recently been awarded funding from the RIPEN Hub (https://www.ripenhub.co.uk/) to conduct sensory work on products containing chickpeas, which will include measuring satiety and energy intake. Caroline is also doing some very exciting work with vegan cheese – currently looking to at scaling up recipes and processing changes.

Meg Flint is powering through a mountain of data on plant-based meat alternatives. Meg, along with her supervisory team (Jenny Paxman, Dr Simon Bowles and Dr Tony Lynn) are working on a publication around the sensory attributes of plant-based meat alternatives, which includes some exciting lab analysis on nutrient composition to help better compare meat-based and plant-based products.

Lots of successful funding bids, including two recent internal small grants to explore packed lunches in early years settings (Dr Jo Pearce and Claire Wall) and preliminary work on the perceptions of food addiction (Dr Jordan Beaumont and Jenny Paxman). Even more bid application and successes to share soon, in addition to exciting outputs on perceptions of body morphology, adolescent food choice, food insecurity and childhood obesity, behavioural weight management, school food, food safety, food addiction, nutrition and self-regulation of eating, natural green space and psychological wellbeing, non-invasive brain stimulation techniques, and so much more…

Recent publications:

Badjona, A., Bradshaw, R., Millman, C., Howarth, M. & Dubey, B. (2023). Faba Beans Protein as an Unconventional Protein Source for the Food Industry: Processing Influence on Nutritional, Techno-Functionality, and Bioactivity, Food Reviews International. https://doi.org/10.1080/87559129.2023.2245036

Wall, C., & Pearce, J. (2023). Energy and nutrient content of school lunches provided for children attending school-based nurseries: A cross-sectional study. Public Health Nutrition, 1-26. https://doi.org/10.1017/S1368980023002331

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Resources and Calls for Papers

16th Annual Conference of the American Association of Wine Economists (AAWE). Lausanne, Switzerland (July 1-5, 2024). Abstract Submission Deadline: January 31, 2024
Abstracts must be 500–1,200 words long. AAWE membership is required for abstract submissions. Information: www.wine-economics.org

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Call for content for the next edition of What’s Cooking

SHUFood blog

Want to stay updated? Follow us on X (the platform formerly known as Twitter): @SHUFood. You can also subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each SHUFood blog page.

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by Jennifer Smith Maguire | December 7, 2023 · 1:47 pm

Picturing Good Food: Our Winners!

Back in October, SHUFood delivered a public engagement research event as part of the ESRC Festival of Social Science: Picturing Good Food. The event explored the ways in which social science contributes to the development of healthier, more sustainable, and more enjoyable food practices. It was also a brilliant excuse to bring together our three research clusters, CHEFS, SWEFS and SHARe to increase awareness of our food-related research.

The event took place in Sheffield’s Winter Gardens, and featured engaging activities for all ages. We were especially delighted to have had so many younger children as eager participants, who enjoyed the activities while learning more about the potential for food to have a positive impact for health and the environment. The activities delved into attitudes towards eating, plant-based foods, and food waste, which have become increasingly popular topics in the last few years.

Children (and not a few adults!!) took part in a series of hands-on activities, including the chance to draw their vision of good food. Whilst we saw outstanding artistic expression from all who participated, we nevertheless set ourselves the difficult task of identifying winners.

Drum roll please…

In the infant category (5-7 years), we extend our congratulations to two winners: Reggie (aged 7) and Diala (aged 8). Both your talents have shown through, and we are extremely impressed by your amazing capabilities on attitudes to eating, plant-based foods, and food waste.

From our junior category (7-11 years), a big congratulations to Annika (aged 10) and Millie (aged 10). Your food drawings are spectacular, and your creativity is amazing!

Congratulations once again on your inspiring drawings on perceptions of food and drink.

We’ve messaged winners (or rather, their adult agents!) on Twitter, but haven’t yet heard back from a few. Please get in touch (j.smith1@shu.ac.uk) to claim your prize.

And a big thank you from the SHUFood team to all of the brilliant Sheffield Hallam University Food and Nutrition Student Champions who helped with the event, and Kayleigh Cope for drafting this blog!

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by Jennifer Smith Maguire | May 1, 2023 · 6:00 am

What’s Cooking, May 2023

What’s Cooking is an update on all things related to CHEFS: the Culture, Health, Environment, Food and Society research cluster at Sheffield Hallam University. What’s been cooking since our last edition?

This spring has witnessed a flurry of activity for all three of our clusters: a great reminder of the diversity of food-related research (and our love of acronyms) here at Sheffield Hallam University:

SWEFS (Surplus, Waste and Excess Food in Society) hosted a Food Waste research networking event;
SHARe (Sheffield Hallam Appetite Research) hosted a Complete and Finish event to support appetite-related research ideas;
CHEFS (Culture, Health, Environment, Food and Society…for all things socio-cultural related to food and drink) hosted The English and Welsh Wine Symposium and a paired papers session on ‘Food, Wine and Discourse’ (abstracts and recording on the ‘past talks’ page).

We’re also excited to expand the CHEFS ‘paired papers’ format with two upcoming events organised by SWEFS and SHARe:

11 May, 3-4.30 on Zoom: SWEFS paired papers session on ‘Food Waste and Working with Vulnerable Participants’ (titles, abstracts on the ‘research talks’ page)
13 June, 3-4.30 on Zoom: SHARe paired papers session on ‘Exploring Human Appetite and Eating Behaviour’ (titles, abstracts on the ‘research talks’ page)

Below, we have:

updates on recent activities (including write-ups of the various CHEFS, SWEFS and SHARe events);
resources/calls for papers/conference announcements (Sheffield Food Partnership (ShefFood) are hosting the launch of the Local Food Action Plan for Sheffield on Thursday 15 June).
the usual call for contributions and content for the July 2023 edition of What’s Cooking.

Cheers,
Jen

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Recent CHEFS Activities

In March, Jenny Paxman and Dr Jordan Beaumont organised and led a Sheffield Hallam Appetite REsearch (SHARe) sub-cluster ‘Complete and Finish’ event. Attendees included established and new SHARe members, both staff and students, who have a keen interest in eating behaviours, the hedonics of food and feeding, obesity and weight management or sensory analysis. The purpose of the event was to Shape, Sharpen and SHARe appetite-related research ideas. Getting to know others who are active in our field is a brilliant way to progress any project. For SHARe, the event helped to identify the overarching state of current projects, and to reflect on members orientations as individuals and as researchers. A full write-up of the event, including the Shape, Sharpen and SHARe diagnostic, is available here.

Also in March: CHEFS hosted the English and Welsh Wine Symposium. Co-organisers Professor Jennifer Smith Maguire and Dr John Dunning welcomed over 50 academics and industry professionals, including wine makers, winery owners, wine retailers and wine writers, and hospitality and retail professionals. The half day event explored the current context and future directions of the English and Welsh wine industry. There were two keynote presentations from Masters of Wine: Mr Simon Thorpe, CEO of WineGB, ‘WineGB and its role supporting an emerging wine region;’ Professor Steve Charters, Burgundy School of Wine and Spirits Business, ‘PDOs and Terroir: The Complexities of Wine and Place.‘ In addition, the afternoon included a tutored tasting of English and Welsh wines, a panel discussion featuring a cross-section of industry perspectives, and a networking reception featuring English sparkling wines, with all wines generously selected and donated by WineGB. A full write-up of the event, with photos and links to the keynote presentations, is available here.

In April, the SWEFS (Surplus, Waste and Excess Food in Society) Research Sub-Cluster, co-led by Dr Pallavi Singh and Prof Dianne Dean, organised their introductory workshop and networking event. The workshop brought together 34 colleagues from BTE and National Centre of Excellence for Food Engineering (NCEFE) together to discuss current research on Food Waste and develop interdisciplinary collaborations for impact-oriented research on the Global Issue of Food Waste in the Society. Prof Dianne Dean, Dr Pallavi Singh, and Dr Scott Jones shared their work with Sheffield City Council on household food waste collection service, Prof Martin Howarth discussed the current work done by NCEFE, and SWEFS current Sheffield Business School PhD students, Nikita Marie Bridgeman and Ufuoma Arangebi, presented their respective projects. To know more about SWEFS’s work and join the TEAMS channel, please contact Dr Pallavi Singh on p.singh@shu.ac.uk. A write-up of the event, with photos from presentations, is available here.

Check out Gareth Robert’s latest instalment of his food PhD blog, which includes a tour of recent food sustainability events, and an emerging ‘rich picture’ of Gareth’s PhD on Yorkshire FFE: Food & Farming Events.

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Resources/call for papers/conference announcements

Local Food Action Plan Launch
Date and time: Thu, 15 Jun 2023 18:00 – 20:30 BST
Location: Victoria Hall Norfolk Street Sheffield City Centre S1 2JB
The Sheffield Food Partnership (ShefFood) are hosting the launch of the Local Food Action Plan for Sheffield on Thursday 15 June. ShefFood have co-created the action plan with almost 100 organisations in the city and in collaboration with FixOurFood through a series of 12 workshops to write and co-develop the action plan, which addresses 5 key pillars of a good local food system: food provision, food production, the food economy, health and wellbeing, and the good food movement. The action plan sets out specific commitments to action from diverse organisations across the city; over the next 7 years, these actions will take Sheffield’s food system on a journey to becoming fairer and more sustainable for people and planet. The launch event is free to attend (the community meal is on a pay-as-you-feel basis) and everyone is welcome, but spaces are limited so please do register for your free ticket via Eventbrite. For questions, please get in touch at info@sheffood.org.uk

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be July 2023. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by 29 June.

CHEFS blog

Want to stay updated? Follow us on Twitter (@SHU_CHEFS), subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each CHEFS webpage.

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by Jennifer Smith Maguire | March 23, 2023 · 3:31 pm

SHARe event report

On Wednesday 8^th March our Sheffield Hallam Appetite REsearch (SHARe) sub-cluster met for a ‘Complete and Finish’ event here at SHU. Attendees included SHARe co-leads Jenny Paxman and Dr Jordan Beaumont and other SHARe founders and steering group members: Dr Caroline Dalton, Dr Rachel Marsden, Dr Steve Brown. We also welcomed Food and Nutrition GTA Megan Flint, Food and Nutrition Lecturer Dr Richard Gillis and Elizabeth Goodwin from Leeds Trinity University. We were brilliantly supported for this event by Food and Nutrition Student Champion Millie-Ann Hall.

SHARe is a sub-cluster of engaged academics, PGRs and associates who have a keen interest in eating behaviours, the hedonics of food and feeding, obesity and weight management or sensory analysis. This is by no means an exhaustive list – we are a really inclusive group welcoming anyone with shared research passions or something to offer in any field affiliated to appetite. SHARe sits within the CHEFS research cluster (along with sister sub-clusters SWEFS (Surplus Waste and Excess Food in Society) and CHEFS (Culture, Health, Environment, Food and Society)). You can find out more or sign-up to SHARe, and CHEFS here.

The purpose of the event was to Shape, Sharpen and SHARe (get it?) our appetite-related research ideas. Getting to know others who are active in our field is a brilliant way to progress any project. For SHARe, this event helped us to identify:

the overarching state of current projects;
our own nature, both as individuals and as researchers.

SHAPE:
Research idea generation; Project design; Funding ideas; Target journal suggestions; CPD and support needs
SHARPEN:
Poster design/content; Abstract drafts; Conference presentations; Planned publications; Pilot questionnaires;
Recruitment material; Interview schedules
SHARE:
Research ideas; Collaborations; Potential examiners; Potential reviewers; Copies of work; Present

In the room there were varying degrees of familiarity. Some had long-standing working relationships or had previously collaborated; others were meeting for the first time. We all learnt something new about each other and our areas of interest and expertise.

As a group we cover all bases:

However, in terms of our research projects, individual’s projects may be at different stages but we are each most in need of shaping support.

Drilling down what this meant to attendees, it meant:

getting projects up and running;
finding and connecting with collaborators;
looking for concept or pilot project ‘adopters’;
seeking out funding opportunities;
getting back on the research horse.

We left feeling enthused and perhaps even a little clearer about next steps. Some left with new connections, plans to meet, show-rounds to schedule and even specific projects to reignite! Exciting times for SHARe.

Of course, it doesn’t end there. As a sub-cluster we benefit from monthly CHEFS newsletters (‘What’s Cooking?’) with the associated opportunities to write and publish blog-pieces, search out conferences, explore calls for abstracts, find funding opportunities and to come together as researchers to enjoy the regular CHEFS talks. SHARe will be hosting a CHEFS Talk on Tuesday 13^th June 2023 15:00-16:30 with talks from Dr Miriam Clegg (University of Reading) and Dr Jordan Beaumont (Sheffield Hallam University). Sign up here. We can’t wait to see you there!

If you aren’t already a member you can join SHARe by clicking bit.ly/SHAReCluster

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by Jennifer Smith Maguire | February 28, 2023 · 9:57 pm

What’s Cooking, March 2023

Mark your calendars for the following upcoming CHEFS events:

8 March, 1-3pm, on campus: Sheffield Hallam Appetite Research (SHARe) cluster – Complete and Finish Event. Sign up via:https://bit.ly/sharecomplete23
9 March, 4-5.30pm, on Zoom: CHEFS online research talk on ‘Food, Wine and Discourse’ featuring paired papers from Meg Maker (on the potential for a more inclusive wine lexicon) and Joanne Hollows (archival media research on WWII cookery columns). Details including titles, abstracts and joining link here, or email Jen (smith1@shu.ac.uk) for an Outlook invite. (Rescheduled from 9 February.)
25 April, 10-1pm, on campus: the Surplus Waste and Excess Food in Society (SWEFS) cluster is hosting an Introductory Workshop and Networking Event, to draw attention to the latest research on food waste at Sheffield Hallam University, and to identify potential areas for further research. The workshop is open to anyone at SHU who either is currently researching on any project related to food waste or is interested in this Global Challenge our society is facing. More details below; full details and registration here.

Check out the latest instalment in Gareth Robert’s PhD blog, which shares updates on his journey as he gets stuck in to the deliberative democracy field, gets to grips with RefWorks, and wrestles with the assignment for the Critical Thinking module.

Below, we have:

updates on recent CHEFS members’ activities (including an introduction to our latest food-focused GTA in Sheffield Business School; research on plant-based foods, and on weight management; a PhD journey milestone; a wine-themed event; details of the first SWEFS workshop);
resources/calls for papers/conference announcements (a call for involvement in one of five working groups that ShefFood is organising);
the usual call for contributions and content for the May 2023 edition of What’s Cooking.

Cheers,
Jen

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Recent CHEFS Activities

CHEFS is delighted to welcome a new, food-focused GTAs to Sheffield Business School! Samantha McCormick is working with supervisors Jennifer Smith Maguire and Lucie Nield on the project ‘Responsible Food Production and Consumption: A Community Co-Production Approach’. Sam is hoping to address Sustainable Development Goal 12 by aiming to encourage people in Sheffield to eat a more sustainable, nutritious diet. Sam graduated from BSc (Hons) Nutrition, Diet and Lifestyle at Sheffield Hallam in 2021, and has worked as a Research Assistant with Jen since December 2020. Sam is thrilled to be continuing her studies within the Food and Nutrition subject group at SHU. Since finishing her undergraduate studies, Sam has been working as a Patient Coach on the AWARE-IBD project with the Inflammatory Bowel Disease Team at Sheffield Teaching Hospitals leading on service improvements within the IBD service facilitated by training with the Sheffield Microsystem Coaching Academy. As part of this role, Sam has appeared on BBC Look North, BBC Radio Sheffield and the Sheffield Star describing her story and raising awareness of AWARE-IBD to encourage patients to get involved with the patient-led project. Outside of work and studies, Sam is part of Son de America, a traditional Latin-American dance group, and passionate about Mexican food and culture. Sam also has enjoys learning new languages and speaks Spanish.

Megan Flint is nearing the end of Phase 1 of her PhD, exploring consumer perceptions of plant-based meat alternatives. Megan and the team are on the final push to complete their survey (currently close to 400 participants!). If you could spare a few minutes, please do complete the survey! Megan has also gained ethical approval for a nutrient analysis of plant-based products vs. meat alternatives; this will inform Phase 3 of her PhD, which involves a feeding trial to compare satiating properties of plant- vs. meat-based products.

Jordan Beaumont recently delivered a presentation about his PhD research to the Nutritional Epidemiology Group at the University of Leeds, and will be presenting in April at the British Drinking and Feeding Group meeting on the perceptions of non-invasive brain stimulation as modalities for weight management. Jordan and Lucie Nield are about halfway through data collection for their tier 2 weight management evaluation project, and plan to present findings at the European Congress on Obesity in May.

Ufuoma Arangebi passed her confirmation of doctorate milestone (RF2) with no amendments. Congratulations! Ufuoma’s research, ‘Intergenerational Cross-Cultural Attitudes Towards Household Food Waste’ is supported by supervisors Dianne Dean and Pallavi Singh.

John Dunning has been busy putting the final touches on the CHEFS English and Welsh Wine Symposium, which will take place on 14 March. Organised by John and Jennifer Smith Maguire, the half-day event will welcome over 50 academic and practitioner participants to Sheffield Business School. The event will explore the current context and future directions of the English and Welsh wine industry via: two keynotes, from Simon Thorpe MW, CEO of WineGB, and Professor Steve Charters MW, a tutored tasting of English and Welsh wines, and a panel discussion featuring a cross-section of industry perspectives. The event has been made possible through support from the Department of Service Sector Management, and WineGB.

Jennifer Smith Maguire and co-authors Richard Ocejo and Michaela DeSoucey have recently had their article, Mobile Trust Regimes: Modes of Attachment in an Age of Banal Omnivorousness, nominated for the American Sociological Association’s Consumers and Consumption Section Distinguished Scholarly Publication Award, and the Association of the Study of Food and Society Belasco Prize for Scholarly Excellence. The article explores food malls and natural wine as two examples of the ways in which artisanal food/drink forms circulate through global channels while retaining auras of authentic embeddedness and local specificity. Jen gave a talk about the research at Birmingham Business School in February. Jen has also recently joined the Honorary Advisory Board for the Stockholm Gastronomy Conference, which will take place in November 2023 as part of Stockholm’s program of events as the 2023 European Capital of Gastronomy. The overall theme of the conference is ‘Gastronomy Research and Policy: The State of the Art in Europe.’ The conference is organized by The Swedish Academy of Culinary Art and Meal Science, The Swedish Academy of Gastronomy, and The Royal Swedish Academy of Agriculture, and is supported by the International and European Academies of Gastronomy, The Academie International de la Gastronomie (AIG), and European Community of New Gastronomy (ECNG).

SWEFS (Surplus Waste and Excess Food in Society), a research subcluster of CHEFS, focusses research on drivers and potential interventions to address food waste. This can include attitudes towards food waste, behavioural change, cost and management of food waste and social, political, and economic impacts of overconsumption and food waste. We are organising a series of workshops to bring academics, practitioners and other stakeholders together to facilitate discussion and promote academic and impact-oriented research on the SWEFS aim and offer solutions to a major Global Challenge. SWEFS invites you to the first SWEFS Workshop to draw attention to the latest research on Food Waste in Sheffield Hallam University and identify potential areas for further research. Building upon our network we seek to work with people to extend the scope of research into food waste. This workshop is open to anyone at SHU who either is currently researching on any project related to food waste or is interested in this Global Challenge our society is facing.

Introductory workshop and networking event
25 April 2023, 10-1
Hallam View, Owen Building, Sheffield Hallam University, City Campus
Please register for the event here
Outline Programme
- 10.00am – Welcome and Introduction of SWEFS
- 10.30am – Presentations on recent work on Food waste in Sheffield Hallam University
- 11.30am – Coffee Break for 15 Min
- 11.45am – Brainstorming and Identifying key themes to develop research groups
- 12.30pm – Lunch and networking

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Resources/call for papers/conference announcements

ShefFood, the food partnership for Sheffield, has launched a brand-new food charter for Sheffield as part of their Bronze to Silver Award bid for Sustainable food places. Over the next couple of months, ShefFood is bringing together food-based organisations from across Sheffield in five working groups to write a multi-stakeholder Action Plan for the city. The working groups (Food Ladders; Compost and Growing; Food Health and Obesity; Good Food Economy and Procurement; Good Food Movement—open meetings) have a series of workshops scheduled over January-March. Next up: Good Food Economy and Procurement workshop, 8 March; Food Ladders workshop, 13 March; Compose and Growing workshop, 23 March; Good Food Movement open workshop, 20 April. Full dates, locations, and details on how to get involved are available here; to confirm your place at any of the meetings, or for more information, please email <info@sheffood.org.uk>.

Women and Alcohol Conference Workshop: Drinking studies. Crossing Boundaries, 25/26 July 2023. Call for Papers. Deadline: 30 March.

The Women and Alcohol Cluster of the Drinking Studies Network are excited to announce that the women and alcohol project team are holding a conference workshop on women and alcohol as part of the ‘Between the drunken ‘mother of destruction’ and the sober ‘angel of the house’. Hidden representations of women’s drinking in Polish and British public discourses in the second half of the 19th century’ project’. The conference workshop will be designed to encourage conversations across a range of academic and cultural boundaries (eg. geographical, disciplinary, linguistic, chronological, etc) and will provide excellent international networking opportunities. This conference workshop will take place at the Institute of Archaeology and Ethnology, Polish Academy of Sciences, Warsaw on 25th and 26th July 2023. There will also be the opportunity to attend a special workshop by historian and psychiatrist, Dr Iain Smith, on finding and using medical sources on the afternoon of 24th July 2023. Some sessions will also involve walking tours and museum visits (e.g., Warsaw has two museums dedicated to vodka). Any proposals for round-table discussion themes, hands on mini-workshops, 7-minute stimulus talks, and any interactive approaches are very welcome, please also let us know ideas for any sessions you would like to deliver. At this stage, we would like expressions of interest to get an idea of who would like to attend and the range of research interests which people may bring. For more information and to express interest in attending please e-mail Dorota Dias-Lewandowska and Pam Lock on dsnwomencluster@gmail.com by Friday 30 March 2023. We hope to see many of you there for this fabulous event!

Gender, social class and contemporary (non)drinking practices in Australia- Online Seminar (28 March 2023).

The Sobriety, Abstinence and Moderation Cluster and Women and Alcohol Cluster invite you to join us for an online seminar exploring themes of gender, social class and contemporary (non)drinking practices with a particular focus on the Australian context. This seminar will take place on Tuesday 28th March from 7-8pm Eastern Australian Time / 9-10am British Summer Time. Please contact emily.nicholls@york.ac.uk if you have any queries. You can attend this seminar using the Zoom link here (Meeting ID: 987 2886 4478, Passcode: 092281).

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be May 2023. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by 28 April.

CHEFS blog

Want to stay updated? Follow us on Twitter (@SHU_CHEFS), subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each CHEFS webpage.

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Filed under appetite, eating behaviour, food waste, plant-based foods, research, SHARe Sheffield Hallam Appetite Research, sustainability, SWEFS Surplus Waste and Excess Food in Society, What's Cooking?, wine

by Jennifer Smith Maguire | June 13, 2022 · 7:56 am

Plant-Based Convenience Foods: Consumer Perceptions, Nutrient Profile and Satiety

Sheffield Business School and the Business, Technology, and Engineering College of Sheffield Hallam University recently hosted a PGR and ECR Conference on the theme ‘Does Impact Matter?‘ Congratulations to Megan Flint, who was joint winner of the conference prize for the best e-poster presentation!

Megan’s poster, ‘Plant-based convenience foods: Consumer perceptions, nutrient profile and satiety‘ sets out a clear case for investigating consumers’ perceptions, drivers and barriers with regard to plant-based convenience foods. Plant-based convenience foods sit at a complex junction: on the one hand, plant-based foods may offer a route to improved population health and environmental sustainability; on the other, there are potentially negative health consequences attached to the ultra-processing often underpinning plant-based convenience food safety and palatability.

Megan’s research explores consumers’ health valuation of plant-based convenience foods versus their actual nutritional profile and satiating potential. Doing so offers the potential to assess and improve consumer literacy of plant-based food products, whilst also potentially contributing to new product development and the design of more effective marketing strategies.

Research Questions:

What key drivers and barriers are associated with readiness and intent to engage with PB convenience foods in different consumer segments?
How does the nutritional profile of PB convenience foods compare with meat-based equivalents?
How do PB convenience compare to meat-based equivalents regarding satiating properties?

Research Objectives:

To measure current consumer understanding, engagement and health-related motivations to consume PB convenience foods through a cross- sectional survey.
To explore consumer experience of PB convenience foods through semi-structured interviews.
To analyse and evaluate the nutritional profile of PB convenience foods against suitable meat-based equivalents.
To investigate the satiating efficacy of PB convenience foods against a suitable meat-based comparator through an acute feeding study design.

The research design spans three studies: a quantitative cross-sectional design with consumers, complemented by semi-structured interviews; a comparative analysis of the health value of plant-based convenience foods and meat-based equivalents; and a single-blinded randomised, two-way crossover study will analyse the outcome of plant-based and meat-based test meals on participant appetite and satiety.

Check out Megan’s full award-winning poster here: Megan Flint Poster Presentation 2022

Megan Flint is a Graduate Teaching Assistant and PhD student in the Department of Service Sector Management, Sheffield Business School, working with supervisors Jenny Paxman, Tony Lynn and Simon Bowles.

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Filed under appetite, Diet and health, eating behaviour, plant-based foods, research, sustainability

by Jennifer Smith Maguire | March 1, 2022 · 8:37 am

What’s Cooking, March 2022

We had another great instalment of our online research talk series on February 10^th, with ‘paired papers’ focused on beer, consumption and authenticity. Nadine Waehning and Victoria Wells (University of York Management School) shared their current research on how beer consumers ‘forage’: in addition to exploring between patch (pub) and within patch (product) consumer choices, they also gave us insights into some neat methods and a York pub tour to boot! Andrey Sgorla (University of Siena) then shared insights from his research into the narrative construction of the Brazilian craft beer market and brewers’ performances of passion and authenticity. A recording of the session is available on our ‘past talks’ webpage.

Our next online research talk is coming up soon! On March 23^rd (3.30-5 GMT on Zoom), two of our very own SHU CHEFS members are talking about their research on pubs, alcohol and the pandemic: Joanna Reynolds will give a talk on ‘“Pub-ageddon”! Risk, responsibility and alcohol licensing in England during COVID-19 pandemic,’ providing on analysis of how the media reported restrictions on pubs and bars over the course of 2020, and the shifting discursive framing of problems relating to alcohol consumption and licensing; Pallavi Singh will be sharing insights from qualitative research on ‘Sustainability in the beer and pub industry during the COVID-19 period: An emerging new normal,’ drawing on in-depth interviews with pub and brewery owners, managers, and customers, as well as netnographic and offline observations of pubs’ engagement with customers. Full details (including full abstracts and the Zoom joining link) are available on our Online Research Talks page.

The online talks are open to all, both local and global, students and staff, practitioners and public. Please feel free to share with your networks—all welcome!

Below, we have:

updates on recent CHEFS members’ activities (including new food-focused PhD research from new GTAs in Sheffield Business School, and a call for participants in research on wine consumers);
resources/calls for papers/conference announcements (including upcoming online events (online event on the sociology of wine, with (optional!) tasting; webinar on research on post-hospitalization food), funding deadlines and conference calls);
the usual call for contributions and content for the May 2022 edition of What’s Cooking.

Cheers, Jen

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Recent CHEFS Activities

We are pleased to welcome two new GTAs in Sheffield Business School, each with a food focus to their research!

In the Department of Management, Ufuoma Arangebi is working with Dianne Dean and Pallavi Singh on her PhD project, which explores the intergenerational and cross cultural attitudes towards the symbolic nature of food and food waste. Ufuoma’s specialist area is Marketing. She has a BSc in Geography and Regional planning and an MSc in International Business. She is very interested in food consumption, the symbolic and ritualistic nature of preparing and sharing food, particularly within the community.

In the Department of Service Sector Management, Megan Flint is working with Jenny Paxman, Tony Lynn and Simon Bowles on her PhD project which aims to explore the consumer health valuation of plant-based convenience foods versus their actual nutritional profile and satiating potential. Megan’s specialist area is Nutrition and Public Health. She has a BSc in Nutrition and Public Health and an MSc in Nutrition with Public Health Management. She’s particularly interested in consumer engagement with novel plant-based convenience foods, and their health value in comparison to meat-based equivalents.

John Dunning and student researcher Rachel Robinson are currently undertaking data collection on wine gifting and cultural values, for research in collaboration with Jennifer Smith Maguire and Samantha McCormick. They are keen to recruit British and Chinese consumers of varying levels of wine involvement for semi-structured interviews. Interested in taking part? You do not have to be a wine expert, or have any particular wine knowledge, to take part and there are no ‘right’ or ‘wrong’ answers in the research; we are interested in your experiences and opinions! Involvement in the study is voluntary. If you are interested in taking part in an interview (conducted via Zoom), or if you’d like to know more about the research, please contact John (j.dunning@shu.ac.uk). Equally: please feel free to pass on this recruitment request to others. Thank you!

Jennifer Smith Maguire is taking part in an online launch event, to mark the publication of the ‘Constructing the Sociology (or Sociologies) of Wine’ special issue of the Journal of Cultural Analysis and Social Change. (The journal is open access.) All are welcome, so please join us for short talks from the article authors: Friday March 11^th, 2.30-4.30 on Zoom. Registration details are below; registered participants will receive the Zoom link when they sign up, along with a list of wine-and-paper pairing recommendations for an informal tasting to close the launch event. Jen is also delighted to share that the co-edited Routledge Handbook of Wine and Culture is now available for pre-order, with a 20% discount available until 30^th April (code ASM02). The book offers a comprehensive, interdisciplinary overview of contemporary research and thinking on how wine fits into the cultural frameworks of production and consumption. Editor royalties have been donated to WaterAid.

Jenny Paxman has been busy with organising the Nutrition Society Summer Meeting 2022, to be hosted in Sheffield, 12-15 July. Registration is now open—see the details in the section below; abstract deadline is 17 April.

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Resources/call for papers/conference announcements

Constructing the Sociology (or Sociologies) of Wine, online launch event, 11 March, 14.30—16.30 (GMT)
This event is open to all, and marks the ‘Constructing the Sociology (or Sociologies) of Wine’ special issue of the Journal of Cultural Analysis and Social Change. Each of the special issue authors will be suggesting a style and/or region of wine to accompany their article; participants are welcome to join in an informal towards the end of the event. (Wines not supplied!) To attend, please register via Eventbrite. Attendees will receive the Zoom link when they sign up, along with a list of wine and paper pairing recommendations.

Sustain Webinar, 16 March (2-3pm)
Home from Hospital and access to food. This event marks the launch of Home from hospital: Ensuring people have access to food at discharge from hospital and beyond. The guide highlights the importance of this issue and presents good practice case studies from around the country. This event will feature a summary of the guide and speakers from some of the case study areas in the report. Register via the Sustain webpage.

EuroSense 2022 Conference: abstract deadline 18 March
EuroSense 2022 the 10th European Conference on Sensory and Consumer Research, theme: ‘A Sense of Earth’. 13-16 September 2022, Turku, Finland. Submission deadline of 18 March 2022 for abstracts for workshops, talks and poster presentations on the following themes: Sensory and Consumer Science for Sustainability and Biodiversity | Sensory, FoodTech & Health | Sensory Food Terroir | Cross Cultural in Sensory and Consumer Research | Citizen Involvement | Multisensory Perception | Food Choice, Sensory Perception and Beyond | Sensometrics. View topic descriptions and submit abstracts here

Brewers’ Research and Education Fund: application deadline 31 March
British Beer & Pub Association, through the Brewers’ Research and Education Fund, invites applications for its research grants. These support scientific research and education that supports the UK brewing industry. Projects must satisfy at least one of the following objectives: promoting brewing education, training and research; researching and educating the public about beer consumption; researching the composition and nutritional value of beer in relation to diet and wellbeing; promoting research related to the environmental and economic sustainability of the brewing sector. Project must have a principal benefit to the brewing industry in the UK. Organisations, institutions and individuals may apply. Information and application procedure available here.

Nutrition Society Summer Meeting 2022: abstract deadline 17 April
We’re excited to announce that registration for the Sheffield-hosted Nutrition Society Summer Meeting 2022 is now open. The four day conference, ‘Food and Nutrition: Pathways to a sustainable future’, 12-15 July, will be an in-person event hosted at Sheffield Hallam University city campus organised by SHU in partnership with The University of Sheffield and Sheffield City Council. The conference will cover various pathways to a sustainable future in food and nutrition, including:

Building of ethical food systems
Eroding nutritional inequalities
Sustaining an ageing population
Navigating dietary trends
Understanding mechanisms for health
Enabling activity: lessons from exercise science

The call for abstracts is now open for our oral communication and poster streams (deadline 17^th April 2022). Please see more details here: https://www.nutritionsociety.org/events/summer-conference-2022-food-and-nutrition-pathways-sustainable-future

Useful resources: Food Insecurity Tracking data from the Food Foundation

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Call for content for the next edition of What’s Cooking

The next edition of What’s Cooking will be May 2022. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to j.smith1@shu.ac.uk by Friday 29 April.

CHEFS blog

Want to stay updated? Follow us on Twitter (@SHU_CHEFS), subscribe to the blog and/or join our Jisc email list: see information on the very bottom of each CHEFS webpage.

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Filed under eating behaviour, research, surplus waste & excess food in society, Uncategorized, What's Cooking?, wine

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What’s Cooking, May 2024

Plant-Based Convenience Foods: Consumer Perceptions, Nutrient Profile and Satiety

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