Following in Hannah's footsteps is our new Future of Food Programme Coordinator Mara Galeano Carraro. Mara has both a scientific background and a social one; she studied Biological Sciences as an undergraduate and Anthropology, Environment and Developement as a Master's student.

She is very keen to work on new projects and to showcase those currently underway.

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This is my last day as Programme Coordinator for the Oxford Martin Programme on the Future of Food - I'd like to say good bye to everyone I've been working with over the past four years, it's been a really great project to work on and I've had the privilege to meet and work with an amazing group of food researchers at Oxford and elsewhere.

Programme Director, Professor Charles Godfray, says, "it is very sad to say goodbye to Hannah but I and everyone involved in Future of Food are very grateful for all she has done for the Programme and wish her the best of luck in her new job."

We're in the process of hiring a new Programme Coordinator, but in the meantime, the website is likely to be rather quiet, for which we apologise.

Thanks again,

Best wishes,

Hannah

--

Hannah Rowlands
Programme Co-ordinator
Oxford Martin Programme on the Future of Food

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Deadline: Sunday, September 27, 2015

The FCRN is looking for interns to evaluate and develop the networking functions of the website. Do you have an interest in food system sustainability and want to gain some practical work experience in this field? Do you want to get an in depth view of the workings of a global online network and contribute to analyse challenges of online collaboration and networking? We are looking for people who have a diversity of experiences – both people with technical experience working with websites (using website tools focused on design and functionality) as well as people who are more familiar with communications and how networks and online interactions function. We thus also welcome people who are relatively new to working with websites and who can therefore contribute a beginner’s-eye view and an ‘outsider’s perspective.

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'People are assaulted by food at every turn, and we’re biologically programmed to eat in case there might be a famine round the corner,' explains Professor Susan Jebb as the West struggles with plenty. 

Professor Susan Jebb studies behavioural medicine at Oxford, and her work is becoming more important by the year as the West battles obesity, diabetes and a multitude of other weight-related illnesses. She focuses on why we eat too much, why fad diets are counterproductive, and how to get the public losing weight efficiently. Here, she talks through strategies to tackle our collective weight problem.

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By Cecilia Schubert, Communications Officer and Joost Vervoort, CCAFS Scenarios Officer

Scenarios work makes headway as it now informs climate, agriculture and socio-economic development policies across seven countries.

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The Environmental Change Institute is pleased to announce a new internship available to any currently matriculated Oxford students with Good Food Oxford, a Sustainable Food Cities initiative that aims to identify and catalyse actions by individuals and organisations that will promote a healthy, fair, ethical and environmentally sustainable food system in and around Oxford.

Good Food Oxford is offering a placement for an intern to help develop monitoring and evaluation modeling to measure the impact of their work. The intern will be required to compile background data and statistics on their three strategy areas in order to form a baseline from which to establish measurable deliverables. They will then have the opportunity to work closely with the team to establish monitoring and evaluation models, and feed into their policy and strategy work.

To find out more, please read the Good Food Oxford Specification or contact Emma Weisbord, the Sustainability Internship Programme Coordinator.

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By Joost Vervoort (CCAFS) and Michael Balinga (CIFOR)

CGIAR research programs join forces with Burkina Faso to support the development of a national plan for the rural sector using scenario-guided policy planning.

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Have you ever found yourself preferring to eat with one spoon rather than another? Or maybe you’ve found yourself pondering which is the best set of cutlery to buy for your home, by judging how good it ‘looks’, or rather, how good it ‘feels’ in the hand? While the design (think shape, material, ergonomics) of the cutlery is what we all think that we are judging, maybe what drives our preference for one eating utensil over another is an often overlooked but substantial characteristic: Its weight.

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A new issue of the Oxford Review of Economic Policy, edited by Christopher Adam and Doug Gollin, Department of International Development, discusses the economics and politics of the rapidly changing global food and agricultural system.

It tackles the big public policy questions associated with the huge, recent transformation of the food system from small scale and highly seasonal agricultural production to an industrialized food system in which farm-based production accounts for only a small fraction of gross spending on food in rich countries.

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By Christopher Adam and Doug Gollin, Department of International Development

A new issue of the Oxford Review of Economic Policy discusses the economics and politics of the rapidly changing global food and agricultural system. 

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