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.

Rebecca O'Connell and Julia Brannen present their new book:

 

Food, Families, and Work

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Neil Stephens, Clemens Driessen and Alexandra Sexton

Tuesday 26th April 2016 - 4:00pm
Committee Rooms, Glamorgan Building, Cardiff University

 

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A workshop for producers, suppliers, food buyers, consumers and organisational representatives keen to grow an exciting new food project for South Oxfordshire.

Date: Thursday 6th March 2014

Time: either 2.00 - 4.30pm or 5.30 – 8.00 pm

Venue: Fison Barn, Earth Trust Centre, Little Wittenham, Oxfordshire, OX14 4QZ

We will explore participants’ vision for a practical project in our region that will promote good, healthy, local food, the interests of businesses and the environment.

Refreshments will be provided between the two sessions with time for informal networking.

For a full programme or any enquiries please contact Philip Pritchard on 01865 409403 or Philip.Pritchard@earthtrust.org.uk

RSVP to state which session you would like to attend and if you have any special dietary requirements. Thank you!

This event is being organised by the Earth Trust in partnership with the South Oxfordshire Sustainability (SOS), a network of Community Action Groups.

General enquiries- www.earthtrust.org.uk; 01865 407792; admin@earthtrust.org.uk

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Archaeobotany Discussion Group

Date: Monday 27 April

Time: 12.00pm

Location: Danson Room, Trinity College

The next ADG meeting will be on Monday, April 27th at 12.00pm at the Danson Room at Trinity College.

John Letts will be delivering the following lecture: “Growing Ancient Cereals in the UK for Flour and Thatch.”

John Letts is an archaeobotanist, agronomist and farmer who has grown heritage varieties of wheat for over a decade, conducting experimental research for local flour suppliers like Doves Farm. His lecture will cover some of the traits and physiological properties of heritage varieties of cereals and how these can contribute to agricultural diversity and sustainability.

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  Date: Friday 4th December 2015

   Time: 10:00 - 16:30

   Venue: Oxford Martin School,University of Oxford, 34 Broad Street, Oxford OX1 3BD

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

 

A MULTI-DISCIPLINARY RESEARCH CONFERENCE ON THE EFFECTS OF MEAT AND DAIRY ON POPULATION HEALTH, THE ECONOMY, SOCIETY AND THE ENVIRONMENT

 

Summary

Current worldwide food consumption practices are unsustainable. In particular, the food system is responsible for more than a quarter of all greenhouse gas emissions, while unhealthy diets and excess body weight are among the greatest contributors to premature mortality.

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Speakers: Tom Curtis, 3Keel & Julian Cottee, 3Keel & Good Food Oxford

Title: Community initiatives for a sustainable food system in Oxford

Date: Monday 9 March

Time: 4.15pm

Location: Gottman Room, OUCE

The talk will be 30-45 minutes, followed by a Q&A session and then a short wine reception.

Everyone welcome.

The FoodPrinting Oxford report (2013) developed a methodology to quantify for the first time the environmental impacts and dependencies of food consumption in Oxford in terms of land, water and energy use, and greenhouse gas emissions. In addition it evaluated options for taking action at city level and identified groups of organisations and businesses able to act in different areas. Included in this options appraisal was an assessment of the productive capacity around Oxford’s geographical ‘city-region’.  A year later, a new organisation, Good Food Oxford, took shape develop the city’s capacity to coordinate effective food sustainability activities. We will report on the approach that has been taken and how new cross-sector collaborations have started to build on the FoodPrinting report to take on the complex challenge of behaviour change.

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Date: 23rd May 2014

Time: Academic presentations 2pm – 5pm, Tasting Workshop 5:30pm - 7pm

Location: The Tanner Room, Linacre College South Parks Road, OX1 3JA

Registration required: newfoodfrontiers@ouce.ox.ac.uk

Food and foodways find themselves both under threat from climatic, environmental, and demographic shifts and at the same time more syncretic, dynamic, and cosmopolitan than ever.

In this symposium, we wish to bring new perspectives on food from geography and anthropology into conversation to better understand the construction, performance and imagining of boundaries between food cultures, and the practices through which they are transgressed.

Whether spatial or temporal, social or biological, the frontiers of food production and consumption have stimulated critical thought and represent lines of tension and reflection within the ongoing transformations of globalisation.

Bringing together empirical work from students and researchers in Oxford we hope to explore and interrogate how food might become ‘the epicentre of the reformation of our relationship to economies, cultures, ethics, politics and ecologies.’  Goodman and Sage (2014:6).

Sponsored by Technological Natures Research Cluster, School of Geography and the Environment and Linacre College

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The Oxford Food Security Forum Lunchtime Talks Hilary Term 2013 on Global Food Security, organised by the student-led Oxford Food Security Forum

Speakers: Tanja Schneider, Research Fellow in Science and Technology Studies, Said Business School, University of Oxford & Javier Lezaun, PhD, Deputy Director of the Institute for Science, Innovation, and Society, University of Oxford

Title: “Distributed Governance and Restless Consumption: The Case of Novel Foods in Europe”

Venue: Queen Elizabeth House, Meeting Room A, 3 Mansfield Road

Date: Week 3, Monday 28 January 2013

Time: 12.30pm - 1.30pm

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