Knowledge for better food systems

Showing results for: Cooking

18 June 2015

This report summarises food waste research conducted by the Sustainable Consumption Institute (SCI), University of Manchester, and its implications for a transition towards a sustainable food system.

2 October 2014

Advocates of the alternative food movement often insist that food is our "common ground" – that through the very basic human need to eat, we all become entwined in a network of mutual solidarity. In this book, the author explores the contradictions and shortcomings of alternative food activism by examining specific endeavours of the movement through various lenses of social difference – including class, race, gender, and age.

27 March 2014

Understanding the influence of neighbourhood food environments in light of recent changes in society and rising levels of overweight and obesity has become very important. 

27 February 2014

CONSENSUS has been awarded funding by the Irish EPA to further its innovative research on sustainable consumption. CONSENSUS is the first large-scale, all-island research project on sustainable consumption in Irish households. The research will involve In-Home Living Labs which mean that households will be testing novel solutions for more sustainable food practices around food purchasing, cooking, waste management and washing. For example, householders will experiment with new-to-market composting tools, smart food apps, and grow-your-own kits. Researchers will also conduct ethnographic research to evaluate how these interventions affect food practices, advancing knowledge on practice-oriented approaches to behaviour change and identifying R&D, policy and educational initiatives.

17 September 2013

This paper is the outcome of the Global Food Security Programme’s six-month project to identify priority research questions for the UK food system. It details the rationale, process and outcomes of Global Food Security project.

The identified priority research questions are aimed at improving the UK food system’s efficiency and effectiveness and complement other studies that have been framed from a more productionist viewpoint. The authors also try to adopt a wider understanding of “food security” – one that incorporates nutritional content, food safety, preferences and affordability in addition to availability of supply.

16 July 2013

This evidence review, commissioned by DEFRA and undertaken by the consultancy Best Foot Forward, critically assesses and summarises data around two key objectives:

  • What are the ‘hotspots’ (i.e. points of greatest environmental impact) along the food consumer journey?
  • What mechanisms are available and most effective for influencing consumer behaviour at those hotspots?
8 January 2008

The University of Bristol's Food Refrigeration and Process Engineering Research Centre has undertaken a short review of domestic energy used for heating, cooking and cooling in a domestic setting has received little research attention although this is a major energy use.