Workshop: Putting Waste on the Food Studies Agenda

Key information

Date
Time
1:15 pm to 5:30 pm
Venue
Russell Square: College Buildings
Room
116

About this event

The speakers are listed below

This half day workshop is convened under the auspices of the SOAS Food Studies Centre by Anne Murcott (University of Nottingham) and Hugh Campbell (University of Otago) in collaboration with Peter Jackson (University of Sheffield).

It is designed to bring together social scientists interested in/ working on any aspect of food waste in order to produce an initial tour d’horizon of this neglected topic in food studies.  Primarily devoted to the academic food studies agenda, the workshop is also alert to complementing policy agendas.

Places are limited and will be allocated on a first come first serve basis: please contact Anne Murcott anne.murcott@nottingham.ac.uk

Provisional Programme

Chair : Anne Murcott
Informal Discussant : Zsuzsa Gille (University of Illinois at Urbana-Champaign)

Each presentation will be 20 minutes followed by 10 minutes’ discussion

Time Presentation
1.15 Welcome and Introduction to the Workshop
Anne Murcott (University of Nottingham)
1.30 Material flows in an organic winery: does waste have to be managed?
Anna Krzywoszynska (University of Sheffield)
2.00 The Regulatory Production of Waste: The Case of Artisan Cheese Production
Joby Williams (University of Sheffield)
2.30 Fuelling up on waste coffee: the potential use of coffee oil in biodiesel production
Annabel Townsend (University of Sheffield)
3.00 Tea/coffee break
3.30 Anxiety in the kitchen: managing conflicting concerns about food safety and waste
Angela Meah and Matt Watson (University of Sheffield)
4.00 Routine, Rhythm and Ridding: an Ethnography of Household Food Waste
David Evans (University of Manchester)
4.30 On the measurement of food waste
Anne Murcott and Hugh Campbell (University of Nottingham and University of Otago)
5.00 Concluding Discussion
5.30 End

Organiser: Anne Murcott

Contact email: anne.murcott@nottingham.ac.uk