Research Cluster for Food Cultures in Transition
Making food more sustainable in challenging times
Many aspects of human life are affected by the ways in which people produce, distribute and consume food and drink. The cultures we create around food need to be healthy and fair, and environmentally sustainable.
The purpose of the multidisciplinary cluster for the study of Food Cultures in Transition (FoodCiTi) is to make food more sustainable in challenging times. The cluster is led by Professor Lisa Jack, Professor of Accounting in the Faculty of Business and Law.
FoodCiTi is situated in the new field of sustainability transitions and its intersections with agri-food systems. We're concerned with changes that affect individual food choices, local provision of food and global food systems.
We follow the notion that food cultures are the practices, attitudes, beliefs and choices of individuals and groups, as well as the networks and institutions surrounding the production, distribution and consumption of food. We're looking to learn from past and present food cultures to help design new futures for food that will sustain people and the planet.
We explore food and drink from every angle and our researchers come from all areas of the University – science, humanities, business and law, technology and the creative industries.
The cluster sits under the University's Sustainability and the Environment research theme.
FoodCiTi has 3 sub-themes that reflect our research strengths
Sub-Theme 1: Ethics and Culture in Food
Led by Dr Laurel Forster, this sub-theme brings together our ethnographic, sociological and cultural history approaches to the research of food and food consumption. This research will feed into the other two sub-themes.
Sub-Theme 2: Food and the City
Led by Prof Mark Xu, this sub-theme uses ºÚÁϳԹÏas a research site allowing us to investigate the challenges cities face, in terms of nutrition, for prevention of chronic disease; consumer behaviour; food inequality; supply chain security and use of urban spaces.
Sub-Theme 3: Innovation for Circular Economy and Food Integrity
Led by Dr Chris Simms, this sub-theme aims to extend our strong record of innovation projects on packaging and waste, cost models, food fraud, food integrity and AI solutions; and to develop interventions for the circular economy in food.
Meeting the food needs of the future
The ways food is produced and distributed have changed dramatically over the last 50 years and a new direction for UK food is needed.
Sustainable food systems are of significant concern to governments. It is becoming apparent that current systems, particularly in developed countries, are neither secure nor sustainable.
Countries are moving towards having National Food Policies, with the first phase of the UK policy being published in 2020. Our food systems should tackle issues such as food inequality, poor health outcomes and childhood obesity as well as sustainability and waste reduction.
Our research aligns with the UN's Sustainability Goals and has links with the food and drink industry, policy makers, local government and campaigners across the world, particularly in less-developed countries.
Alongside our global focus, helping to transition the city of ºÚÁϳԹÏto a sustainable future is central to our work. This supports our strategy to be one of the leading civic universities.
The city is one of the most densely-populated in Europe, with one of the UK's highest levels of food poverty and a prevalence of diet-related health issues. The city's port is the UK's fourth largest importer of non-EU fruit and vegetables, and the risk of flooding due to climate change exists alongside a high demand for local and sustainable food.
ºÚÁϳԹÏhas high levels of food poverty and diet-related health issues. The city's port is the UK's fourth largest importer of non-EU fruit and vegetables.
Research highlights
- — The Consortium proposes to build on an existing food safety management software platform developed by lead partner Primority Ltd.
- — Led by Havant Borough Council, the project focuses on removing societal, health and economic barriers to 16 to 24-year-olds accessing high-quality, high-value work.
- — Focusing on the marketing of domestic technologies and the lived realities of their use by consumers.
- — To establish and embed capabilities within Moma Foods in new product and manufacturing process development, underpinned by science (enzymatic analysis).
More of our research
Food prices are rising but farmers’ profits are still small – here’s why
Food supply chain discounts are causing issues for UK producers and processors.
Inflation: the supermarket business model is too fragile to shield customers from rising food prices
There have recently been warnings of “apocalyptic†costs, and a declaration that the “era of cheap food†is over
Episode 8: Politics and Packaging in the Food Industry
Professor Paul Trott discusses innovative food packaging and how it can help tackle food waste problems. Listen now.
Cluster members
Professor Lisa Jack
Professor Mark Xu
Dr Laurel Forster
Media ready expert
Professor Chris Simms
Media ready expert
Professor Deborah Sugg Ryan
Emeritus Professor
Professor Barry Smart
Dr Edward Smart
Media ready expert
Dr Cressida Bowyer
Dr Lorenzo Stafford
Dr Matthew Anderson
Sustainability and Business
We're identifying how businesses can embed sustainability practices to contribute to achieving the UN's Sustainable Development Goals (SDGs).
Innovation Management
We're looking into how organisations in low technology and process industries can optimise the management of their product and process development.
Sustainability and the Environment
In this research theme – one of five within the University – we're exploring topics like climate change and plastic pollution, and focusing on how we can help preserve the planet.
