Lessons for Working Collaboratively — How to make a just food future: alternative foodways for a changing world

Agatha Herman reflects on the closing workshop of the How to make a just food future: alternative foodways for a changing world conference sponsored by University of Sheffield Sustainable Food Futures, The RGS-IBG Food Geographies Working Group, and The Royal Geographical Society with the Institute of British Geographers. 

In this final workshop of the How to Make a Just Food Future conference, participants (appropriately) worked collaboratively to identify common themes in their experiences of collaborative working. This started through paired discussions around past frustrations, successes, challenges and pleasures, which resulted in key statements around these being written on post-its. These were stuck to [click on link to read more]

Lessons for Working Collaboratively — HOW TO MAKE A JUST FOOD FUTURE: alternative foodways for a changing world
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