Category Archives: plant-based foods

by | July 15, 2024 · 11:55 am

What’s Cooking, July 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?

A big thank you to Jordan Beaumont, co-lead of our SHARe sub-cluster, who coordinates and hosts the SHUFood chats: a series of informal, online meetings for sharing research stories, updates, and queries. We marked the start of July with our final SHUFood chat for 2023/24, and it was a bumper hybrid meeting with new faces and (as always) lots of exciting updates (see below). Looking back over 23/24, Jordan summed up a few of the many highlights for the SHUFood community, including funding applications for more than £7.5 million, publication of 18 articles, recruitment of hundreds of participants to our ongoing research, and welcoming on board of many RAs, GTA/PhDs and new collaborators. Well done, all! The SHUFood Research Chats will return in September, so keep an eye out for details.

Below, we have:

  • updates on recent outputs and activities from our clusters and members;
  • resources and calls for papers, including a call for session proposals for the Spain Gastronomy Conference, and recruitment materials for three live projects;
  • the usual call for contributions and content for the mid-September 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 16 September.

Cheers,
The SHUFood Team!

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Cluster Updates

Anna Sorsby and Caroline Millman have recently recruited a research assistant – Nell Greenough – to work on their RIPEN-funded project looking at satiating effect of chickpea flour (participants will be provided with crackers containing chickpea flour) and the glycaemic response and satiety. They are looking to start recruiting participants soon, in the meantime they are testing Sussex Ingestion Pattern Monitor (SIPM) software, making chickpea flour crackers, and getting all the paperwork in order.

Anna also has MSc students exploring the influence of labelling on acceptability of chocolate chip muffins made with chickpea flour (whether the same muffin labelled differently affects acceptability and willingness to pay) and Caroline is working on another RIPEN bid around salt reduction in bread, which will include elements of palatability, functionality and an E-Tongue to explore chemical interactions.

Ruth Whiteside and Susie Jones are working on a project exploring student experience, following on from the Food and Nutrition Consultancy Challenge module. They are currently getting feedback from AG Barr, who worked with students on the module, and potentially including Insights reports. They’ve received very positive feedback from students who feel they get a lot out of working with external clients.

Claire Wall and Jo Pearce have had their third paper from the fieldwork-funded work around food in school nurseries accepted for publication in Journal of Human Nutritics and Dietetics: “Greenhouse gas emissions of school lunches provided for children attending school nurseries: A cross-sectional study” (see publication list, below). They are also in the middle of fieldwork for a follow-on study exploring packed lunches and lunches provided in nurseries. In addition, along with Jordan Beaumont, they have submitted a stage 1 application to NIHR to evaluate the National Milk Scheme, and will find out in September if moving onto stage 2.

Jenny Paxman, Meg Flint, Simon Bowles and Tony Lynn are working on bench analysis comparing composition of meat-based products and plant-based meat alternative comparators. Meg is still working hard on the PhD, exploring sensory analysis of meat-based products and plant-based meat alternatives (with Jenny, Simon and Tony) and will soon be submitting a revised manuscript to Food Quality and Preference. In the background, she is working on the first phase of research (survey of consumer perceptions and driver/barriers to engaging with plant-based meat alternatives).

Jenny and Jordan have recently welcomed a research assistant – Rosie Simpson – to the team, who will be working on a systematic review around food addiction. They’ve also recently interviewed for a GTA post; lots of amazing candidates and super-duper presentations with the successful applicant joining in October!

Jordan Beaumont has recently had an article published (along with Lucie Nield and Elysa Ioannou) in Frontiers in Public Health on the evaluation of short-term funding in tier two weight management services in Yorkshire and the Humber, and a second manuscript accepted for publication in Nursing Standard around disordered eating. Jordan is also working on a number of studies including studies exploring the experience of living with obesity in minority group and the use of non-invasive brain stimulation to modulate eating behaviour.

Steph Beecroft is right at the start of the PhD, looking at weight management approaches (e.g., whole systems approach, compassionate approach) used by different local authorities across the region. She has just received ethics for part one of the PhD (mapping services across Yorkshire and the Humber). This will be followed by a realist review, and then a series of case studies and workshops to further explore approaches and synthesise findings.

Thouseena Ajmal has also just started their GTA in October, working with Alex Shenfield, Caroline Millman and Helen Martin, to explore “AI-Enabled Hyperspectral Imaging for Quality and Microbiological Safety of Salmon Fish.” This work aims to develop an in line- AI-based hyperspectral imaging technology to evaluate the quality and microbiological content of perishable salmon in real-time without destructive testing. The goal is to develop AI algorithm for accurately identifying and quantifying microbiological and quality components of salmon, addressing a critical gap in the fish supply chain by ensuring the technology’s adaptability and effectiveness across diverse environmental and operational conditions. Thouseena is also working as an AKT associate under Alex in partnership with Faraday Scientific Limited, exploring AI-HSI applications in the meat industry, particularly focusing on colour profiling of steak and addressing physical contamination.

Jennifer Smith Maguire presented research on natural wine makers and intermediaries at the 2024 Consumer Culture Theory Conference at University of San Diego (program here). Jen and co-editors John Lever and Adrianna Kapek-Goodridge recently completed the collection Towards an Eliasian Understanding of Food in the 21st Century: Established Foundations and New Directions. The book is due out in October (publisher page here) and includes a chapter from Jen on natural wine (see info in the publications list below). Jen has also recently been appointed to the International Advisory Board for the Spain Gastronomy Conference, organized by the Royal Academy of Gastronomy of Spain in collaboration with the CEU University Institute of Food and Society. See information for the conference’s call for abstracts, below!

PUBLICATIONS

Beaumont, J., Ioannou, E., Harish, K., Elewendu, N., Corrigan, N., & Nield, L. (2024). “We’re one small piece of the puzzle”: Evaluating the impact of short-term funding for tier two weight management services. Frontiers in Public Health, 12. http://doi.org/10.3389/fpubh.2024.1381079

Beaumont, J. (In Press). Eating behaviour: from “normal” to disordered eating. Nursing Standard.

Smith Maguire, J. (In press). Vina aperta and the quest for interconnectedness: Wine and an Eliasian sociology of food. In J. Lever, J. Smith Maguire, A. Kapek-Goodridge (Eds). Towards an Eliasian Understanding of Food in the 21st Century: Established Foundations and New Directions. Palgrave.

Wall, CJ & Pearce, J. (2024). Greenhouse gas emissions of school lunches provided for children attending school nurseries: A cross-sectional study. Journal of Human Nutritics and Dietetics. https://doi.org/10.1111/jhn.13345

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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 in September (date TBC). Open to all Hallam staff and PGR students who are members of the SHUFood clusters. Join the Teams meeting here.

Spain Gastronomy Conference, 21-23 November

The theme of the Spain Gastronomy Conference is “Reframing Gastronomy.” The event, organized by the Royal Academy of Gastronomy of Spain in collaboration with the CEU University Institute of Food and Society, will take place on 21-23 November 2024, in the facilities of the CEU San Pablo University, Madrid. The deadline for submission of proposals for conference tracks is 20 July; deadline for abstract submissions is 20 September. Full details here: https://spaingastronomyconference.com/conference-organization/

Publication opportunity for food, food history, cookery, cookery books.

Petits Propos Culinaires (PPC) is an international journal on food, food history, cookery and cookery books published three times per year by Equinox. It accepts book reviews (and is actively looking for book reviewers), essays, commentary pieces (and research articles). They also have a short news section at the start of each printed issue; if you’re looking to publicize an event or conference etc. please contact Sam Bilton, the editor.

More info from the journal: PPC welcomes original submissions on all aspects of culinary history, cookery/cookbooks and food cultures and is international in scope. The readership (and authorship) includes scholars, professionals in the food industry as well as serious general readers with a keen interest in food. Regular are approximately 5000-6000 words (although longer and shorter articles will also be considered) and will be peer-reviewed where appropriate. PPC also includes material such as photo-essays, field reports, food memoirs, and bibliographic, lexiographic or other documentary notes which will be published on an invited basis after discussion with the editor, Sam Bilton. Submissions should be made through the submissions portal on the journal website where you can find author guidelines https://journal.equinoxpub.com/ppc/about/submissions  or email the editor if you have questions at sjfbilton@gmail.com.

Research Participants Needed!

   

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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-September. Please send content (research updates, calls for expression of interest, relevant calls for papers/conference/event announcements) by Monday 16 September 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, plant-based foods, SHARe Sheffield Hallam Appetite Research, What's Cooking?, wine

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 | 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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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 | 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