How can we produce, consume and preserve food for degrowth in urban settings? To what extent is urban food sufficiency and resilience possible? How can we redesign food provisioning in cities and towns to overcome current limitations?
A picture is worth a thousand words, but what about videos? Here is a list with some documentaries and other visual sources dealing with agroecology, food and food systems. This list was inspired by a recent question posted by Wolfram Dressler in the Critical Geography Forum. Continue reading “List of inspirational agroecology videos”
The Department of Geography at Trinity College, the University of Dublin [Ireland], is seeking a Postdoctoral Researcher to work for a period of 24 months with Professor Anna Davies on the ERC-funded project SHARECITY: Assessing the practice and sustainability potential of city-based food sharing economies and additional projects with Professor Anna Davies, Principle Investigator of SHARECITY, Chair of Geography, Environment and Society at Trinity College. SHARECITY is funded by the European Research Council and is a collaborative, multi-phased investigation of the phenomenon of ICT-mediated food sharing in cities. Continue reading “Research Opportunity with SHARECITY at Trinity College Dublin”
by Ciska Ulug
Last week (August 9-10th, 2018), I attended the Place-Based Food Systems: Making the Case, Making It Happen conference in Vancouver, British Columbia. While revamping the food system tends to focus more on “local” and “sustainable”, the highlighting “place-based” acknowledges the importance of our food systems role in the broader movement in creating a more sustainable society. Continue reading “Reflections on the Place-Based Food Systems Conference 2018: Making the Case, Making It Happen”
Call for papers on ‘Urban Agriculture, Education, Food Pedagogy’ for the Agriculture and Food in an Urbanizing Society Conference from September 17-21, 2018 in Porto Alegre, Brazil.
Working Group: Feeding The City: Urban/Peri-Urban Agriculture And Food Pedagogy Continue reading “Call for Papers – Urban Agriculture, Education, Food Pedagogy”
This event brings together international experts to reflect on a decade of urban food policy, and identify key levers to deepen and broaden a transformative urban food agenda. Continue reading “The new urban food agenda: Addressing global challenges, developing place-based solutions”
This workshop aims to co-produce new knowledge around how different cities tackle sustainability and food security challenges by analysing their distinct social-ecological configurations and their diverse food policies and governance systems. This participative space will include international experts and practitioners and will be restricted to 20 participants. This workshop is linked to the event “The new urban food agenda”. Continue reading “The role of cities in delivering food security and sustainability outcomes: a social-ecological perspective”
RGS-IBG Annual International Conference, Cardiff, 2018
Session sponsored by the Food Geographies Working Group
Session Convenor: Mark Stein (PhD candidate University of Salford, Manchester)
Public catering is a significant part of the overall food scene in the UK and many other countries in Europe and further afield. There have many attempts to make food in schools, nurseries, hospitals and elderly care healthier. And also to make it more “sustainable” – more environmentally friendly and more supportive of the local/regional economy (Caputo et al, 2017; Goggins & Rau, 2016; Mikkelsen & Sylvest, 2012; Morgan & Sonnino, 2008; Pitt & Jones, 2016)
The Session will provide an opportunity for researchers to present their work relating to sustainability in public procurement for catering in schools, nurseries hospitals and elderly care. It will examine policy and practice in such matters as:
- Sourcing organic and/or local and regional food for public kitchens
- Reducing food waste, meat usage and carbon footprint
- Public procurement law – how people have worked within this up till now and how we might envisage it changing with BREXIT
- Different ways of organising kitchens and mealtimes
- Links between public catering and food education, promoting awareness of healthy and sustainable food
There is a wide variety of different practices in different regions and countries and it is hoped that the Session will give us an opportunity to consider different approaches.
Each speaker will give a presentation for fifteen minutes about their research, using powerpoint, to be followed by questions and discussion.
Please send abstracts of a maximum of 250 words plus your name institutional affiliation and email address to Mark Stein Email: email@example.com by 4pm on Tuesday 13th February 2018. Where several authors have produced a piece of joint research, it would be helpful if you could mention which of them is likely to give the presentation.
The abstracts will form the basis of a Session Proposal Form which will be submitted for approval by the conference organising committee. By the end of March 2018 we should know whether the conference committee has accepted our Session Proposal.
Caputo, P., Clementi, M., Ducoli, C., Corsi, S., & Scudo, G. (2017). Food Chain Evaluator, a tool for analyzing the impacts and designing scenarios for the institutional catering in Lombardy (Italy). Journal of Cleaner Production,140, pp. 1014-1026.
Goggins, G., & Rau, H. (2016). Beyond calorie counting: Assessing the sustainability of food provided for public consumption. Journal of Cleaner Production, 112, pp. 257-266.
Mikkelsen, B.E. and Sylvest, J., 2012. Organic foods on the public plate: technical challenge or organizational change?. Journal of Foodservice Business Research, 15(1), pp.64-83.
Morgan, K. and Sonnino, R. ( 2008). The school food revolution: public food and the challenge of sustainable development, London: Earthscan.
Pitt, H., & Jones, M. (2016). Scaling up and out as a Pathway for Food System Transitions. Sustainability, 8(10), pp. 1025-1041
Tuesday 26th April 2016 – 4:00pm
Committee Rooms, Glamorgan Building
In recent years the idea of cultured or ‘in vitro’ meat seems to have become more and more real. The public announcement and consumption of the first hamburger made from cells cultured in a laboratory stirred global interest, whereby for many it is unclear what to think of this category crushing new object. The promise of environmentally friendly meat without the need to kill animals (a few would merely suffer the inconvenience of a small biopsy) is broadly appealing. Imagining to actually eat it is something else, whereas contemplating how this technology would change our landscape and culture confronts us with the realities of current meat production and forces many to examine their moral experiences and political positions.
This afternoon Neil Stephens (sociology, Brunel University) and Clemens Driessen (philosophy/geography Wageningen University , the Netherlands) will interactively discuss the promises, the realities and the public responses to this idea that aims to drastically change existing meat cultures and landscapes. With commentary by Alexandra Sexton (geography, Kings College London).
Followed by drinks and an in vitro meat performance by Laura Colebrooke and Mara Miele (Cardiff University)