Social & Cultural

This theme covers social aspects of the food system, including consumer culture in relation to food, the history of food and the development of agriculture, interactions between food and other social issues, and the wider implications of food-related technologies.

The British Nutrition Foundation Prize for outstanding achievement in nutrition has been awarded to Professor Susan Jebb, Professor of Diet and Population Health in Oxford University’s Nuffield Department of Primary Care Health Sciences.

Read more...

A combination of a carbon tax on food and a tax on sugary drinks in the UK could lead to health benefits, reduce greenhouse gas emissions and raise up to GB£3.6 billion revenue, according to research published in the open access journal BMC Public Health.

Read more...

Monika Zurek from  the Environmental change Institute, University of Oxford, and collaborators recently developed a process for assessing food system sustainability in the European Union.

 

Read more...

Livestock, Environment and People (LEAP) Conference

07th November 2018

St Anne’s College, Woodstock Road, Oxford, OX2 6HS

 

Read more...

The Oxford Student Food Forum will be holding their 4th Annual Conference on May 2nd 2015 and are inviting researchers across the social and biological sciences, NGOs, farmers, and businesses to submit a 300 word abstract for a 15 minute oral paper/presentation.

The theme of the conference will be: Culture, Food and the Environment: New Perspectives on Food Sovereignty and Security.

The deadline for abstracts and visuals proposals will be December 31, 2014, and decisions on abstracts will be sent out in the early part of 2015.

For submissions and any questions, please contact oxford.food.forum.2015@gmail.com.

Please download the Call for Proposals for more information.

Read more...

Charles Spence, Professor of Experimental Psychology, took part in a recent Food Programme episode on Radio 4, talking about non-food factors that affect food perception, such as the colour of tableware.

You can listen to the programme on the BBC website here:

http://www.bbc.co.uk/programmes/b01lsts3

Read more...

Our perception of how food tastes is influenced by cutlery, research suggests. Size, weight, shape and colour all have an effect on flavour, says a University of Oxford team.

The study in the journal Flavour suggests the brain makes judgements on food even before it goes in the mouth.

Read more about this research on the BBC news website

Read the journal article in Flavour

Listen to Charles Spence talking about this research on Radio 4's Material World

Read more...

Following the launch earlier this month of Alternative Proteins, a research report conducted by the Oxford Martin School for the World Economic Forum (WEF), the organisations jointly organised an Ideas Lab on Future Proofing Food-Systems to be held as part of the WEF’s Annual Meeting in Davos last week. Here Professor Sir Charles Godfray, Professor Susan Jebb and Professor Sarah Whatmorthey discussed how we can sustainably feed a planet of 11 billion, how to tackle the global obesity epidemic, and how to use digital technology to address food poverty.

Read more...

Oxford University researchers have reported “total meal replacement” diets, which restrict participants to just 810 calories per day for eight weeks, safely enabled more patients to lose more weight – and keep it off for a year with diet support.

Read more...

Pages