Category Archives: SHUFood

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 ( 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.

The SHUFood Team!


Cluster Updates

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


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


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


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

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



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.

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.

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.

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.

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.

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.


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 ( 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:  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 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 and Deborah Toner 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 (

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 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:


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 (

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

Sustainable food and drink: an immersive tasting and learning event

On December 7th, SHUFood and NCEFE (the National Centre of Excellence for Food Engineering) joined forces to host ‘Sustainable Food and Drink: An Immersive Tasting and Learning Event.’ The event welcomed 40 guests to a three-hour event that included a sustainable food quiz, canapés made from surplus food, and a tutored tasting featuring sustainable wine and whiskey. Aimed at the general public, the activities were designed to help people think differently about sustainable food and drink, and to showcase our diverse SHUFood food-focused research at Sheffield Hallam University.

The event was part of our commitment to ShefFood’s Local Food Action Plan for Sheffield, building an ‘inclusive food movement’ through public-facing events on the theme of healthy and sustainable food.

We started the evening capturing people’s responses to the prompt ‘what does sustainable food and drink mean to you?’ Answers included being mindful; seasonal; local (and local bees!); egalitarian; creative with fewer ingredients; good food for a good future; smart packaging; and being part of my food system. The full set of responses is captured in this padlet, allowing others to share their comments and likes to continue the conversation; you can also take a video tour of the responses.

A few highlights of the evening:

The drinks! Guests were welcomed with mulled, spiced apple juice and two kombuchas (alongside activities highlighting SHUFood research and the brilliant work of Sheffield Hallam’s Design Futures Packaging to make food packaging more sustainable). Accompanying activities in the fantastic Hallam test kitchen, guests then sampled wines carefully selected by our event beverage guru, John Dunning, for their sustainability credentials. This included Yorkshire wines from Laurel Vines Vineyard (kindly donated by Ian Sargent, chairman of WineGB Midlands and North). The final phase of the event featured a tutored tasting of two sustainable wines, supplied by local wine merchant Starmore Boss, and a whiskey from Derbyshire’s White Peak Distillery. Tastings were enhanced by fascinating stories of provenance, production process and passion from Jeff Boss of Starmore Boss, and White Peak Distillery Manager Dave Symes.

Photos: SHUFoodie Ewen Crilley pouring in the test kitchen; Dave Symes of White Peak Distillery and John Dunning (SHUFoodie extraordinaire and mastermind of the event’s drinks component); Jeff Boss of Starmore Boss; an expectant audience as the tasting got underway.


The food! Oh, the amazing food! Caroline Millman (NCEFE ‘Healthier Lives’ theme lead) set the vision for the event’s food component, with a focus on using surplus food, scrupulously saved from previous weeks’ teaching and sourced from Food Works Sheffield. Everyone was blown away by the results of SHU’s culinary wizards Jason Tompkin and Amy Downing, who took Caroline’s brief and turned it into an array of creative, delicious dishes. Pure genius. Judging by the event’s final feedback board (see below), the sprout station (soup, patties, and slaw!), onion peel powder and banana skin vegan bacon made a lasting impression. Amplifying the impact of the food was the pièce de résistance: a truly challenging sustainability food quiz.

Photos: Amy Downing, Jason Tompkin and crates of ingredients from Food Works; SHU ‘food and nutrition’ student champion Macy Wong and Caroline Millman (mastermind of the event’s food component) deliver the sustainability quiz answers (and the facts behind them); upcycled bananas were transformed into tasty chips and vegan bacon; the full tasting menu; the test kitchen full of happy guests.



We finished the evening with a pledge wall, the brainchild of SHUFoodie Pallavi Singh (see photo below). There were fantastic responses, including pledges to be thoughtful, creative and waste less; to ask more questions; to try more plant based foods; to cook as a house; to read Sheffield’s Local Food Action Plan…and our sprout station, onion powder, and sustainable wine and whiskey clearly made a big impression! The full set of responses is captured in this padlet, allowing others to share their comments and likes to continue the conversation; you can also take a video tour of the responses.

All in all, it was a superb event that gave everyone food for thought. A huge thank you to our keen participant guests, our fabulous ‘Food and Nutrition student champions’ Jed Gauder, Macy Wong, Iman Batrisyia, and Kayleigh Cope, and to everyone who supported the event with their energy, time, creativity, donations, and stories.

Wishing you a restorative holiday, and a tasty and sustainable new year!


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