Category Archives: food waste

by | March 12, 2024 · 9:52 am

What’s Cooking, March 2024

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?

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!

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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.

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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.

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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.

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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. 

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 (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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Filed under appetite, eating behaviour, food practices, food waste, plant-based foods, SHARe Sheffield Hallam Appetite Research, SHUFood, Uncategorized, What's Cooking?, wine

by | 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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Filed under appetite, CHEFS, Diet and health, eating behaviour, food practices, food waste, research, SHARe Sheffield Hallam Appetite Research, sustainability, SWEFS Surplus Waste and Excess Food in Society, Uncategorized

by | December 1, 2023 · 12:23 pm

To bin or not to bin, that is the question!

Professor Dianne Dean is Professor of Consumption Values and Practices, in Sheffield Business School. Di and colleague Dr Pallavi Singh, Senior Lecturer in Marketing, lead the SHUFood SWEFS (Surplus, Waste and Excess Food in Society) cluster. Below, Di helps to get into the holiday spirit with some tips on reducing food waste. 

Photo by Libby Penner on Unsplash

As we are approach holiday and celebratory events (at whatever time of year!), we encounter the perennial problem on what to do with what’s left of the food we have bought (just in case we need…more cheese, fruit, cream, drinks, sausage meat, etc., etc.). For example, many of us face the question, post-Christmas, of what to do with leftovers once we’ve had the ‘grand reveal’ (as they say in the cookery magazines!) of the succulent turkey and all the trimmings.

Rather than just ignore what is in the fridge and pretending it isn’t there (or waiting until it grows teeth and tries to jump out and get you!), we can look to try to save some of the food from going to landfill, biowaste dumps or wherever your local council deals with food waste. Plus, it saves money!!

Let’s save those councils some work (and again money) by thinking creatively about how we can use up the stuff in the fridge. Turkey curry is often the go-to recipe, but there are many other exciting and tasty options. For some, it might be preferable to have something quick to prepare, after the exhausting work that goes into making Christmas such a memorable event (well, that’s the plan). For others, they might want to use up leftovers in a more creative way, honing their skills as they dream of appearing on MasterChef.

Below are a few recipes that offer ideas for using up surplus food, reducing food waste, and helping the planet—and saving money into the bargain.

Some may want warming comfort food during the frequently miserable cold January:

Others may be looking for healthier options to help with new year’s resolutions:

There are also a number of websites that provide tasty leftover recipe ideas, including:

  • Respect Food is an excellent website that categorises ingredients alphabetically so you can easily find a recipe for almost any type of leftover food.
  • Good Food Christmas Leftover recipes has a collection of recipes designed to use up food from the Christmas period, from this well-known cookery magazine.
  • Great British Chefs: the website provides an innovative approach to using up surplus food, including some really nice recipes from some of the top chefs in the country.

I hope these recipes provide some inspiration for using up surplus food and reducing waste. More generally, Pallavi and I are very keen to promote the reduction of food waste in households. We have recently finished a project with Sheffield City Council as they trialled a new household food waste collection service. After interviewing a number of people in the pilot areas, we found that there was pride in using the new bin correctly and placing it out for collection. We also found that many people were actively seeking to reduce waste and were disappointed when the trial period was completed. We hope the research we conducted will help SCC provide a clean and efficient system for collecting food waste, and maximise its value.

Finally, we would like to wish you a very merry Christmas, and a Happy New Year.  Enjoy your cooking!

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Filed under food practices, food waste, sustainability, SWEFS Surplus Waste and Excess Food in Society

by | June 29, 2023 · 9:40 pm

What’s Cooking, July 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?

We’ve had two fantastic ‘paired papers’ sessions recently, organised by sister foodie clusters:

  • In May, SWEFS (Surplus Waste and Excess Food in Society) hosted a session on ‘Food Waste and Working with Vulnerable Participants’ with presentations from Professor Dorothy Yen (Brunel University), and from Dr Chrysostomos Apostolidis (Durham University) and Dr David M. Brown (Heriot-Watt University). Recording here
  • In June, SHARe (Sheffield Hallam Appetite Research) hosted a session on ‘Exploring human appetite and eating behaviour.’ The session, Chaired by Anna Sorsby, featured work presented by Dr Miriam Clegg (University of Reading) and Dr Jordan Beaumont (Sheffield Hallam University). Recording here A more detailed write-up is below!

Full details on the ‘past talks’ page. That wraps up our 22/23 program of talks—thanks to all for organising, presenting, attending, and participating!

Watch this space for what’s to come in 23/24, including a CHEFS-NCEFE collab on sustainable food. This is part of our commitment to support ShefFood’s ‘Local Food Action Plan’, and its aim to ‘connect and enhance communication between food organisations working on different parts of the Sheffield food system.’

Below, we have:

  • updates on recent activities;
  • summary of the recent SHARe paired papers session;
  • resources: Sheffield Food Partnership’s Local Food Action Plan, recently launched;
  • the usual call for contributions and content for the September 2023 edition of What’s Cooking; deadline for submissions (research news and updates, calls for expression of interest, relevant calls for papers/conference/event announcements) to smith1@shu.ac.uk by 30 August.

Cheers,
Jen

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Recent CHEFS Activities

Huge congratulations to Pallavi Singh and Dianne Dean (co-leads of the SWEFS cluster) and Scott Jones for recognition of their work with Sheffield City Council, around the council’s introduction of a food waste trial scheme. Pallavi, Di, and Scott are carrying out research to better understand the process of household food disposal across selected areas of Sheffield. The project was a shortlisted nomination for the 2023 PRME Faculty Recognition Award for Excellence in SDG Integration!

On 8 June, Sheffield Business School hosted its annual PGR/ECR conference, with the theme ‘Developing Our Research Culture.’ The SWEFS (Surplus Waste and Excess Food in Society) research culture was well represented by Nikita Marie Bridgeman, who won best PGR paper for her presentation, “Intergeneration Attitudes Towards Food Waste: A Socioeconomic Status Perspective.” Well done!

More accolades from the SBS PGR/ECR conference: The SHARe (Sheffield Hallam Appetite Research) research cluster was thrilled to have outstanding representation from one of our ECR colleagues, Dr Jordan Beaumont, and GTA, Megan Flint. Meg’s e-poster was entitled “The acceptability, sensory attributes, and emotional response to plant-based meat alternatives under open and closed label conditions.” Jordan’s work, on “An evaluation of tier two weight management services in the Yorkshire and Humber Region” went on to win the Best ECR Paper Prize! We’re thrilled for both of these SHARe colleagues!  It’s brilliant to see how well received both presentations were.

Dr Jordan Beaumont presented a poster on the same work at the 30th European Congress on Obesity (ECO), which was held in Dublin in May. You can view Jordan’s poster, here.

GTA Megan Flint with colleagues Dr Simon Bowles, Dr Tony Lynn and Jenny Paxman have had their work on The acceptability and sensory attributes of plant-based burger products under open and closed label conditions accepted for presentation at the forthcoming Nutrition Society Summer Conference: Nutrition at key stages of the lifecycle – Liverpool 2023. This work was undertaken with Fiona Leroy, a recent intern from Institute Agro Dijon. This work has been chosen by the Nutrition Society Theme Lead for Food Systems as their highlight of the conference and will therefore be presented in the conference opening session, after invited plenary lecture one.  We are so proud that this work has been recognised in this way.  It’s a great opportunity to showcase what the Food and Nutrition team are currently engaged in research-wise.  This is a further feather in Meg’s cap after last year’s postgraduate research win at the same conference, collaboratively hosted by F&N at Sheffield Hallam, University of Sheffield and Sheffield City Council, here at SHU last year.  In further great news, recent work by F&N colleagues Claire Wall and Dr Jo Pearce has also been accepted to be presented at the same conference.  Claire and Jo will be presenting on “Energy and nutrient content of school lunches provided for children attending early years settings within primary schools: A cross-sectional study”, and plan on submitting the full-text article to Public Health Nutrition shortly.

Jo Pearce and Claire Wall have had their paper “School lunch portion sizes provided for children attending early years settings within primary schools: a cross‐sectional study” published online in the Journal of Human Nutrition and Dietetics. Claire and Jo will also be presenting this work at the Nutrition Society conference next month.

Jordan Beaumont, Claire Wall, Lucie Nield, Jo Pearce, Simon Bowles and Rachel Rundle are undertaking work with the Sheffield Children’s Hospital Complications of Excess Weight (CEW) clinic, with a project exploring food insecurity and childhood obesity. Jordan and Lucie are also nearing the end of their tier 2 weight management service evaluation project, with interviews conducted and transcribed, and project RAs doing the first round of framework analysis. They are looking to hold a dissemination event in November with participants to feedback findings and get input on the recommendations regarding findings and best practice.

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On 13 June, SHARe hosted a CHEFS online talks session with paired papers focussing on research relating to appetite regulation and modulation. The session, chaired by Anna Sorsby, featured work presented by Dr Miriam Clegg (University of Reading) and Dr Jordan Beaumont (Sheffield Hallam University). Recording here.

Dr Miriam Clegg is Associate Professor and Deputy Director (Institute of Food, Nutrition & Health), School Director of Postdoctoral Researchers, and Programme Director BSc Nutrition at University of Reading. Miriam is a Registered Nutritionist with a research interest in appetite, incorporating markers of food intake, eating behaviours and nutritional status including gastrointestinal transit, energy expenditure and hormones related to appetite. Miriam is PI on the BBSRC funded Food4Years Ageing Network. Miriam is Assistant Editor for 3 esteemed nutrition journals (BJN, J Hum Nutr and Dietetics and J Nutr Science). Miriam’s presentation was entitled: Dietary strategies for improving healthy life expectancy – the role of appetite research.

Abstract: Increased feelings of hunger and lack of satiety is linked to reduced adherence to weight loss interventions and difficulties in weight loss maintenance. With 63.8% of the population overweight or obese in England, appetite research has been suggested as a useful tool to reduce calorie intake. On the opposite side of the appetite narrative, a large section of the population are at risk of malnutrition, with or without obesity. UK life expectancy has increased through the 20th and 21st Centuries, yet there is little evidence that these gains in life expectancy are always translated to increased years living in good health for older adults, when compared to previous generations. A nutritious diet is recognised as essential for healthy aging, well-being, reducing the risk of chronic diseases and the rate of functional decline, and changes to lifestyle (i.e. diet, nutrition and physical activity) can maintain or improve body composition, cognitive and mental health, immune function and vascular health in older adults. Research often cites that 1/10 adults aged 65+ is malnourished or at risk of malnutrition based on 2015 statistics, however recent research from Age UK highlights that this may be even higher since the pandemic (2). Contrary to common belief, nutritional needs only decrease marginally with age, and are sometimes higher than the needs of younger individuals. Protein is a good example. The European Society for Clinical Nutrition and Metabolism (ESPEN) and the PROT-AGE Study Group have advised that a healthy older adult’s recommended daily protein intake should be increased to 1-1.2g/kg to maintain functionality, independence and fight infection. Protein is also known to be the most satiating macronutrient, and strategies to improve protein intake in older adults need to ascertain if increases in protein intake are like to impact overall food intake. Recent research from our group has used strategies to increase protein intake in older adults, focusing on foods that are liked and consumed by older adults (3). In the future, designing and producing a food environment that meets the diverse needs of older adults should work with them in the creation of bespoke, equitable interventions (4).

  1. Yakubu AH, Platts K, Sorsby A et al. (2023) J Funct Foods 102, 105471
  2. Age UK (2012) Understanding Society: COVID-19 Study
  3. Smith R., Clegg M & Methven L. (2022) Crit Rev Food Sci Nutr DOI:https://dx.doi.org/10.1080/10408398.2022.2137777
  4. Clegg M, Methven L, Lanham-New S et al . (2023) Nutr Bull. 48, 124-133

Dr Jordan Beaumont is a Registered Nutritionist and Lecturer within the Food and Nutrition group at Sheffield Hallam University. Jordan is Course Leader for the MSc Food Consumer Marketing and Product Development and co-lead of the Sheffield Hallam Appetite REsearch (SHARe) cluster. Jordan’s research focusses on obesity and weight management, exploring novel interventions for weight management, the perceptions of health and obesity, and eating behaviours and appetite control.  Jordan’s presentation was on Modulating eating behaviour with transcranial direct current stimulation (tDCS).

Abstract: Transcranial direct current stimulation (tDCS), a form of non-invasive brain stimulation involving the application of a constant and weak electrical current to the brain, is a popular technique for changing cortical activity and downstream behaviour (1). There has been particular interest in the use of this technique in weight management, with an emphasis on changing eating behaviour. However, despite promising early findings, studies have failed to identify a consistent effect of tDCS across eating-related measures (2, 3). Our research explores the application of tDCS, and through this work we have established stimulation parameters that appear to produce a consistent change in eating behaviour, and identified populations who may benefit from this technique (4, 5). This paired papers talk will overview our recent studies applying tDCS to change eating-related measures across different population, and will consider the therapeutic use of this technique in weight management.

1. Filmer et al. (2014) Trends Neurosci; 37, 742-753, https://doi.org/10.1016/j.tins.2014.08.003

2. Fregni et al. (2008) Appetite; 51 (1), 34-41, https://doi.org/10.1016/j.appet.2007.09.016

3. Beaumont et al. (2021) Appetite; 157, 105004, https://doi.org/10.1016/j.appet.2020.105004

4. Beaumont et al. (2022) Obesity Reviews; 23 (2), e13364, https://doi.org/10.1111/obr.13364

5. Beaumont et al. (2022) Psychosomatic Medicine; 84 (6), 646-657, http://doi.org/10.1097/psy.0000000000001074

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Resources

ShefFood, Sheffield’s Food Partnership, launched its Local Food Action Plan (LFAP) in June. The LFAP is now live on the ShefFood website along with a brand new page for all our key strategic and research documents. You can also read some of the responses to the LFAP from the launch here. The next step for ShefFood is the Sustainable Food Places Silver Award bid which will be submitted in July. Want to get involved? Check out our latest events or email 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 September 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 30 August.

CHEFS 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 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, food waste, research, SHARe Sheffield Hallam Appetite Research, surplus waste & excess food in society, sustainability, SWEFS Surplus Waste and Excess Food in Society, What's Cooking?

by | 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:

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

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 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 | · 5:33 am

SWEFS Food Waste Event

title slide for the eventOn 25 April, the SWEFS (Surplus, Waste and Excess Food in Society) Research Sub-Cluster, co-led by Dr Pallavi Singh and Professor Dianne Dean, held 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.

Professor Dianne Dean, Dr Pallavi Singh, and Dr Scott Jones shared their work with Sheffield City Council on household food waste collection service.

Photo of 3 people making a presentation

Professor Martin Howarth discussed the current work done by NCEFE.

photo of someone giving a presentation

SWEFS current Sheffield Business School PhD students, Nikita Marie Bridgeman and Ufuoma Arangebi, presented their respective projects.

photo of two people giving a presentation

Finally, participants took part in small group roundtable discussions to identify current and future potential food waste related projects.

people sitting around a table discussing and writing

 

To know more about SWEFS’s work and join the TEAMS channel, please contact Dr Pallavi Singh on p.singh@shu.ac.uk.

 

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by | February 28, 2023 · 9:57 pm

What’s Cooking, March 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?

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

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 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 | September 1, 2022 · 7:07 am

What’s Cooking, September 2022

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?

Check out our most recent research blog post, in which Jo Pearce offers her reflections on a PhD by published work. Jo also gives us a whistle stop tour of her research on how the promotion of healthy eating habits and dietary guidelines can impact on the health outcomes of women and children.

The next instalment of our online research talk series is coming up in October: ‘Children’s Food, Feeding and Inequalities’ will feature research presentations from Irmak Karademir Hazir and Filippo Oncini. The date will be confirmed shortly, with information distributed via the JISC list and our Twitter account (be sure to follow us: @SHU_CHEFS). Meanwhile, 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!

After a summer break, our virtual research roundtables are back! The roundtables are an informal chance to check in, share updates, trade suggestions, ask questions and bounce ideas around. No prep needed—just a chance to meet up and talk CHEFS for an hour:

  • Friday 16 September, 3.30-4.30pm
  • Thursday 17 November, 4-5pm
  • Wednesday 14 December, 4-5pm

Research roundtable meeting invites (with Zoom link and meeting password) will be sent out shortly via the CHEFS JISC list. Not joined the JISC list yet? See information on the very bottom of each CHEFS webpage. In the meantime, please email me directly (j.smith1@shu.ac.uk) if you’d like me to forward a meeting invite.

Below, we have:

  • updates on recent CHEFS members’ activities (including a recent publication on baby-led weaning, research on household food waste in collaboration with Sheffield City Council—with a call for participants!, and reflections on the recent Nutrition Society Summer Conference);
  • resources/calls for papers/conference announcements (various calls for papers in relation to food/drink and sustainability, craft, time, communication);
  • the usual call for contributions and content for the November 2022 edition of What’s Cooking.

Cheers,
Jen

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Recent CHEFS Activities

Jo Pearce and Rachel Rundle have had their latest paper on baby-led weaning (BLW) published in the Journal of Human Nutrition and Dietetics. In ‘Baby-led weaning: A thematic analysis of comments made by parents using online parenting forums,’ they report on an interpretive thematic analysis of messages and responses posted on three UK parenting forums, relating to complementary feeding. The analysis found that the characterisation of BLW by parents was varied but they described BLW having an ethos which included trusting the baby, role modelling, developing confidence with food and sharing the social aspects of mealtimes. BLW also offered an alternative to those actively seeking something different or a default for those whose baby refused purees or spoon feeding. BLW felt like a natural progression, with low parental effort for some, and a source of anxiety, stress, choking risk and mess for others. Many parents struggled to find a process (what to eat and when) within BLW, that they could follow. Finger foods were used synonymously with BLW but many mixed/blurred aspects of both TW and BLW. The authors conclude that the interpretation of BLW varies considerably between parents and a broader definition of BLW may be required, along with guidance on the process and purpose of BLW. 

Dianne Dean, Pallavi Singh, Scott Jones, and Nikita-Marie Bridgeman, all from Sheffield Business School, are working with Sheffield City Council to examine household food waste. Flats and households in four trial areas in Sheffield have been selected by Sheffield City Council to take part in a weekly food waste recycling trail, taking place over the next three months. If you live in a trial area (Woodseats/Meersbrook/Norton Lees/Chapeltown/Ecclesfield/Burncross/ Arbourthorne/Gleadless Valley/Darnall) you may have been given a food caddy to collect food waste in, roll of liners for the caddy and an outside food waste bin. The research team are seeking participants that live in one of the four trial areas and are taking part in the Sheffield City Council food waste trial scheme. The research team are interested in better understanding the process of food disposal in the household and data will be collected by means of diaries and semi-structured interviews. If you are in the Sheffield City Council food waste trial scheme, and would like to participate in the research project, please email Professor Dianne Dean (Dianne.Dean@shu.ac.uk) or Dr Pallavi Singh (p.singh@shu.ac.uk).

Jenny Paxman reflected on the Nutrition Society Summer Conference, which took place in July in Sheffield, with a focus on ‘Food and Nutrition: Pathways to a Sustainable Future.’ The Scientific Programme Organisers comprised Jenny and Lucie Nield from Sheffield Hallam University, and Liz Williams and Samantha Caton from the University of Sheffield, and the conference was a collaborative endeavour with teams from Sheffield Hallam University, The University of Sheffield and Sheffield City Council working together throughout. Delegates were effusive in their praise of everything from the main venue at SHU, to the social activities and of course the scientific programme! We welcomed speakers from all over the world, and it was wonderful to reconnect with colleagues and collaborators.

Jennifer Smith Maguire was interviewed by WineLand Magazine (which targets South African wine industry stakeholders) about her collaborative research on wine farmworker heritage stories; the article is due out in this month’s ‘heritage’ issue. Jen will also be presenting ‘Vina aperta and the quest for interconnectedness’ as a keynote at the online symposium ‘Towards an Eliasian Understanding of Food in the 21st Century’, organised by the University of Huddersfield on 7 September. Drawing on the work of Norbert Elias, the talk considers what we might learn about wine, and food more generally, by contrasting the concepts of vinum clausum (a view of wine as a static object, the consumption of which is reducible to discrete variables) and vina aperta (a view of wine as a processual ‘thing,’ the accomplishment of which is fundamentally bound up with the problems of humans’ interdependence with the natural world, others, and with themselves). The paper suggests that foregrounding the processual, interdependent character of wine provides valuable insights into what drives some producers and consumers to pursue alternative market relations that quench a thirst for interconnectedness, while offering potential routes toward more sustainable production and consumption.

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Resources/call for papers/conference announcements

Call for papers: special issue on Food and Sustainability. Deadline 30 September.
The journal Sustainability (impact factor: 3.251) will feature a special issue on the topic of ‘Food and Sustainability’. This Special Issue will focus broadly on how the food and drink industry can meet the challenge of embedding sustainability into its business strategies and operations as well as nudging consumers towards making more sustainable food choices. Many food businesses today are under pressure to demonstrate how their products and services are making a positive contribution towards society. However, one of the biggest challenges for businesses is progressing sustainability initiatives from an added benefit view to an integrated, value-driven to business approach. Deadline for submission is 30 September 2022. Full details here.

Call for papers: XX ISA World Congress of Sociology- Economic Sociology of Craftsmanship. Deadline 30 September.
Andrey Sgorla is coordinating a session on the Economic Sociology of Craftsmanship at the XX ISA World Congress of Sociology. This will be presented in English and Spanish and will take place from June 25th- July 1st 2023 in Melbourne, Australia.  The deadline for authors to submit their abstracts is September 30th 2022 at 24:00 GMT. More information available at Session: Economic Sociology of Craftsmanship (XX ISA World Congress of Sociology (June 25-July 1, 2023)) (confex.com). Any questions about the session or call for papers can be sent to Andrey at afsgorla@gmail.com.

Call for chapters: time and alcohol. Deadline 4 November.
‘It’s Five O’clock Somewhere’: Time, Alcohol, and Other Beverages. Dr Peter Howland is looking for 10-12 chapters which critically explore the history and/or ethnographies of time and the role that it plays in the production, exchange and consumption of drinks and beverages (of any form) to be included in an edited volume. All disciplinary perspectives are welcome and it is hoped that this publication will be included in Routledge’s Critical Beverage Studies series. If you would like to apply to be included in this proposal, please email your name, institutional details, a proposed paper title and an abstract (200-500 words) to p.j.howland@massey.ac.nz. The deadline for applications is 4th November 2022.

Call for papers: Third International Conference on Food and Communication. Deadline TBC (details due in September).
The third conference on Food and Communication brings together researchers who work on the intersection of food and communication. The next one will be held in Örebro, Sweden, 13 – 15th September 2023 and the call for papers will be announced soon in September 2022. More information available at:  Food & Communication Conference – Food & Communication Conference (foodcommunication.net) and you can see some of the previous conference events on Twitter via the hashtag #foodcommunicationconf

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Call for content for the next edition of What’s Cooking
The next edition of What’s Cooking will be November 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 31 October.

CHEFS 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 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 alcohol, Diet and health, food practices, food waste, research, surplus waste & excess food in society, sustainability