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Fourth International Conference on

Food Studies

20-21 OCTOBER 2014 | MONASH UNIVERSITY PRATO CENTRE | PRATO, ITALY | FOOD-STUDIES.COM

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FOURTH INTERNATIONAL CONFERENCE ON FOOD STUDIES

MONASH UNIVERSITY PRATO CENTRE PRATO, ITALY

20-21 OCTOBER 2014

WWW.FOOD-STUDIES.COM

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INTERNATIONAL CONFERENCE ON FOOD STUDIES www.food-studies.com

First published in 2014 in Champaign, Illinois, USA by Common Ground Publishing, LLC

www.commongroundpublishing.com

© 2014 Common Ground Publishing

All rights reserved. Apart from fair dealing for the purposes of study, research, criticism or review as permitted under the applicable copyright legislation, no part of this work may be reproduced by any process without written permission from the publisher. For permissions and other inquiries, please contact support@commongroundpublishing.com.

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TABLE OF CONTENTS

Welcome Letter ... 1

About Common Ground ... 2

The Food Studies Knowledge Community ... 3

The International Advisory Board for the Food Studies Community ... 8

Food Studies: An Interdisciplinary Journal and Book Series ... 9

Submission Process ... 11

Submission Timeline ... 11

Journal Subscriptions, Open Access, Additional Services ... 12

The Food Studies Book Imprint... 14

The Food Studies Book Series ... 15

The Food Studies Conference... 17

Conference Program and Schedule ... 19

Daily Schedule ... 20

Conference Highlights ... 21

Plenary Speakers ... 22

Graduate Scholars ... 23

Schedule of Sessions ... 27

List of Participants ... 48

Scholar ...52

Notes ... 54

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Dear Delegate,

Welcome to the Fourth International Conference on Food Studies. The Food Studies conference is a focal point for research and practice-based discussion in a time of growing public and research awareness of the relations among diet, health, and social well-being. This knowledge community provides a forum for the discussion of agricultural, environmental, nutritional, health, social, economic, and cultural perspectives on food.

The Food Studies knowledge community is comprised of an international conference, a cross-disciplinary scholarly journal, a book imprint, and an online knowledge community which, together, set out to describe, analyse, and interpret the role of food studies in society. Members of this knowledge community include academics, teachers, administrators, policy makers, and health sciences practitioners.

In addition to organizing the Food Studies Conference, Common Ground publishes papers from the conference at

www.food-studies.com/publications/journal. We do encourage all conference participants to submit a paper based on their conference presentation for peer review and possible publication in the journal. We would like to invite conference

participants to develop publishing proposals for original works, or for edited collections of papers drawn from the journal which address an identified theme. Finally, please join our online conversation by subscribing to our monthly email newsletter, and subscribe to our Facebook, Scholar, or Twitter feeds at www.food-studies.com/the-conference.

Common Ground also organizes conferences and publishes journals in other areas of critical intellectual human concern, including climate, sustainability, diversity, the social sciences, and the arts, to name several (see:

www.commongroundpublishing.com). Our aim is to create new forms of knowledge community, where people meet in person and also remain connected virtually, making the most of the potentials for access using digital media. We are also committed to creating a more accessible, open, and reliable peer review process.

Thank you to everyone who has prepared for this conference. A personal thank you goes to our Common Ground colleagues who have put such a significant amount of work into this conference: Tamsyn Gilbert, Monica Hillison and Kim Kendall.

We wish the best for this conference and hope it will provide you every opportunity for dialogue with colleagues from around the corner and around the world. We hope you will be able to join us in Blacksburg, Virginia for next year’s conference held 18-19 September 2015.

Yours Sincerely,

Dr. Phillip Kalantzis-Cope

Director, Common Ground Publishing

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ABOUT COMMON GROUND

Our Mission

Common Ground Publishing aims to enable all people to participate in creating collaborative knowledge and to share that knowledge with the greater world. Through our academic conferences, peer-reviewed journals and books, and innovative software, we build transformative knowledge communities and provide platforms for meaningful interactions across diverse media.

Our Message

Heritage knowledge systems are characterized by vertical separations—of discipline, professional association, institution, and country. Common Ground identifies some of the pivotal ideas and challenges of our time and builds knowledge communities that cut horizontally across legacy knowledge structures. Sustainability, diversity, learning, the future of the humanities, the nature of interdisciplinarity, the place of the arts in society, technology’s connections with knowledge, the changing role of the university—these are deeply important questions of our time which require interdisciplinary thinking, global conversations, and cross-institutional intellectual collaborations. Common Ground is a meeting place for these conversations, shared spaces in which differences can meet and safely connect—differences of perspective, experience, knowledge base, methodology, geographical or cultural origins, and institutional affiliation. We strive to create the places of intellectual interaction and imagination that our future deserves.

Our Media

Common Ground creates and supports knowledge communities through a number of mechanisms and media. Annual conferences are held around the world to connect the global (the international delegates) with the local (academics, practitioners, and community leaders from the host community). Conference sessions include as many ways of speaking as possible to encourage each and every participant to engage, interact, and contribute. The journals and book series offer fully-refereed academic outlets for formalized knowledge, developed through innovative approaches to the processes of submission, peer review, and production. The knowledge community also maintains an online presence—through presentations on our YouTube channel, monthly email newsletters, as well as Facebook and Twitter feeds. And Common Ground’s own software, Scholar, offers a path-breaking platform for online discussions and networking, as well as for creating, reviewing, and disseminating text and multi-media works.

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THE FOOD STUDIES KNOWLEDGE COMMUNITY

The Food Studies knowledge community is dedicated to the concept of independent, peer-led groups of scholars, researchers, and practitioners working together to build bodies of academic knowledge related to topics of critical importance to society at large. Focusing on the intersection of academia and social impact, the Food Studies knowledge community brings an interdisciplinary, international perspective to discussions of new developments in the field, including research, practice, policy, and teaching.

Themes

Theme 1: Food Production and Sustainability Exploring the environmental conditions of food production.

• Principles and practices of sustainable agriculture

• The green revolution

• The new green revolution

• Genetically modified foods

• Organic foods

• Natural disasters and the food supply

• Food production and the water supply

• Diversion of foods into biofuels

• Implications of transitions with growing affluence from grains, legumes and pulses, to meat and dairy

• Agricultural fossil fuel use and rising energy costs

• Soil depletion, exhaustion, erosion and fertilizers; and remedies

• Agricultural land availability and ‘peak food’

• Farmland preservation

• Urban agriculture

• Agriculture and deforestation

• Agricultural greenhouse gases and climate change; and remedies in agricultural carbon sequestration

• Hydroponic and low-carbon agriculture

• Farm originated and feedlot pollution

• Animal welfare

• Sustainability of wild fisheries and other wild food sources

• The environmental impact of seafood farms

• Waste management in food production and environmental sustainability

• The global food market

• Large scale and global agribusiness: efficiencies, offerings and deficiencies

• Community food security

• Sustainable food communities

• The local food movement

• Economics of farmers markets and community co-ops

• Urban and rural food deserts

• Supply chains: just-in-time distribution, transportation and warehousing Theme 2: Food, Nutrition, and Health

Investigating the interrelationships of nutrition and human health.

• Human nutritional and dietary needs

• The chemistry of food, nutrition and human energy

• Food contamination and food-borne illness

• Food safety assurance, risk analysis and regulation

• Growth hormones and antibiotics in food, and their effects on children

• Food and chronic disease: obesity, heart disease, cancer, diabetes

• Food poverty

• The socially equitable diet

• Harmful eating

• Food, nutrition and public health

• Nutrition labeling

• Nutrition planning for families

• Processed and unprocessed foods: health implications

• Food preservatives

• Food safety in the global seafood industry

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• Safe fruit and vegetable processing in a global market

• Fruit juices, new blends and additives

• Safety issues in commercial meat and poultry processing

• Food packaging safety and security

• Genetically modified foods and food engineering

• Foods and nanotechnology

• Food flavors, the taste of food and preferences

• Added value food products and the real nutritive value

• Biotechnology and today’s food

• Emerging food science

• Food and global health challenges

• Consumer trends and nutritional behaviors

• Nutrition and disease management and prevention

• Health complimentary products, drinks and nutraceuticals

• Food and the wellness industry

• Eating disorders

• Media and food science

• Food allergies: causes, cures, management

• Food ingredients, additives and health

• Vitamin supplements and medical needs

• Healthy food marketing

• Food marketing to children

• Community health, wellness and food

• Ethnic foods and community nutrition

• Supermarkets and community health

Theme 3: Food Politics, Policies, and Cultures

Exploring claims, controversies, positions, interests and values connected with food.

• Urbanization, population growth and the global food supply

• The political economy of food

• Food prices inflation and food scarcity

• Long haul food distribution and lengthening supply lines: environmental and supply issues

• Food supply transportation and storage, and monitoring the food cold chain

• Free markets versus agricultural protectionism and subsidies

• Farm law and public financing

• The impacts of developed world trade barriers on the developing world

• Nutrition transition in developing countries

• Hunger and poverty: public policy in food and nutrition

• WHO policies on world nutrition

• Global food ethics

• Farmers’ organizations and movements

• Farm worker rights

• Fast food and slow food

• Celebrity and media chefs

• Consumer ‘taste’

• Vegetarian, vegan and other dietary systems

• ‘Ethnic’ and regional foods

• Food taboos: kosher, halal etc.

• The cultures of ‘the table’

• Food sociability

• Home meals, fast food and supermarket ‘home meal replacements’

• Food and the ‘family meal’ in domestic life

• ‘Grazing’ and ‘snacking’ as a social and nutritional practice

• Women in the workforce and gendered home cooking patterns

• Family mealtime dynamics, child feeding practices and their health effects

• Childcare provider feeding practices and nutritional socialization

• School and community food gardens

• The alternative food movement

• Agricultural policies and subsidies: examining the role of government

• Food advertising and food media

• Food identity and food realities, from farm to fork

• Food regulation and labeling

• Food safety regulations and guidelines

• The food industry and governmental food policy

• Food self-sufficiency and ‘food sovereignty’

• Free trade in agriculture: costs and benefits

• ‘Fair Trade’

• Food science and technology education

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• FDA, food labeling guidelines and meanings

• Food safety training

• Food fortification and public health

• Animal rights and welfare initiatives

• Food marketing effects on families with low food security

• Children’s nutritional knowledge and reasoning

• Cooking and food economics classes in schools

• Campus food issues and organizations

• Food sovereignty and free trade regimes

• Malnutrition and international food programs

• Food marketing and advertising regulation reform

• Social media in food education and communications

• Food information and consumer education

• School lunch reform Scope and Concerns Food Sustainability

Access to affordable and quality food is one of the key challenges of our time - to feed a growing world population, to feed it adequately and to feed it using sustainable production practices. Food production entails intensive and extensive relationships with the natural environment. Many of the world’s key environmental problems today are related to agricultural practices. Agriculture and food industries are also uniquely positioned to make a constructive contribution towards efforts designed to address these problems.

How sustainable is our current food system? It takes 160 liters of oil to create a tonne of corn in the United States.

One kilo of beef takes 8-15 kilos of grain in feedlot production, requires 10,000 liters of water, generates 35 kilos of greenhouse gasses, and creates feedlot pollutants which need to be disposed of responsibly. There is growing public concern for the welfare of feedlot animals and birds, the use of antibiotics in feed and the food values of meats grown under these conditions. Agriculture is also the largest single user of fresh water, accounting for 75%

of current human water use. In many parts of the world we are on the verge of a water crisis, exacerbated in places by climate change. Meanwhile, lengthening food supply chains extend the carbon footprint, and centralized just-in- time production creates new food vulnerabilities.

Concern is also raised about the impacts of rising energy costs, the diversion of foods into biofuel production, soil depletion and exhaustion, chemical fertilizers, encroachments of onto farming land for residential and commercial uses, deforestation as more agricultural land is sought, depletion of wild food sources such as fish, and fresh water crises … to mention just a few critical issues raised by today’s food systems.

In the meantime, our food needs are not standing still. It is estimated that food production will need to rise 50% in the next 20 years to cater for an increased global population and changing habits of food consumption with more people are eating increased quantities of meat and diary. This not only has environmental consequences; the resultant food price inflation also has negative consequences measured in terms of its social sustainability. In this context, some commentators have even started to speak of ‘peak food’ when the earth’s food-producing capacities are stretched beyond their limits.

What might be done? How might a sector which has often become part of the problem, become a pivotal player in finding solutions? How might we create sustainable food ecosystems? How might we develop low-carbon

agriculture? Indeed, how can food systems assist in carbon sequestration? How can we use water less wastefully?

How can we improve animal welfare? How can we change eating habits so they are both more healthy and also use our natural resources to best effect in a more equitable global food system?

We can only answer questions that are so large with a new green revolution, qualitatively different from the green revolution of the twentieth century, and in its own way potentially just as transformative.

Food in Human Health and Wellbeing

It is estimated that three quarters of health care spending in the developed world addresses chronic diseases—

including heart disease, stroke, cancer and diabetes—many of which are preventable and linked to diet. Similar trends are in evidence in other developed countries, and also developing countries as diets come to resemble more closely those of affluent countries. Meanwhile, access to inadequate food is one of the key consequences of widening global inequality, and translates into malnutrition, hunger, disease and shortened life expectancy for billions amongst the world’s population.

This is the momentous background to the work of researchers, practitioners and teachers in the wider range of disciplines that concern themselves with food and human nutrition, from the agricultural to the health sciences, from economics to sociology, from studies of sustainable human systems to the aesthetics and culinary arts of food. At root, the aim of all these endeavors can simply be stated: the equitable availability of a nutritious and safe food supply.

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Food and health sciences need to work together to address these issues. How do we ensure food security, on a local and global scale? How do we build public trust in food safety, creating a broader understanding of new technologies and addressing concerns that are frequently voiced about microbiological safety, genetically modified crops, animal health and welfare and food additives? How do we improve public understandings of nutrition and community eating practices?

Food Politics, Policies, and Futures

Governments have long intervened both in agriculture and public health. In the case of agriculture, government intervention brings controversy, raising as it does questions about the role of government in relation to the market,

‘protectionism’ versus ‘free markets’, ‘food sovereignty’ or when some argue that agricultural policies should be allowed to be determined by global markets, and the difficulties that poor countries have selling their products into protected, developed-world markets.

In the area of public health, for some in the developing world, an improvement in health and wellbeing may simply arise from having an opportunity to eat once a day. In both developing and developed countries, however, government policies to improve health require integration of nutrition and food needs with economic growth and development objectives. Included in this agenda has to be the health care system, education addressing diet and nutritional needs, and changing life styles and food choices. Political support is required to achieve national health goals with emphasis on nutrition and food sciences. The medical community also has a role to play as it considers the impact of diet and nutrition on health outcomes.

Members of food producing communities and enterprises have a role to play—ranging from global agribusinesses that need to adapt to changing markets and social norms, to innovative alternative organic or local foods

enterprises, to organizations advocating farm and food processing worker rights, to groups trying to address the needs and farming practices of the world’s one billion agricultural workers, half of whom do not own land or equipment and who effectively work in conditions of semi-serfdom.

Social movements and lobby groups will also have their roles to play. These may range from groups representing agribusinesses, to organic and local farming groups, to alternative food movements such as vegetarians and vegans, ‘slow food’ and healthy food movements, to efforts to create gardens and teach cooking, health and nutrition in schools.

Finally, educators and researchers also have a role to play, studying problems, testing solutions and

communicating their findings to the public through the media, as well as in formal education programs. Better education efforts are needed to inform the public of human nutritional needs, and to encourage food producers and manufactures to produce healthier foods using more sustainable systems. While health and wellness is a booming global industry, there are still billions of world citizens that are malnourished or lacking sufficient food to meet their basic nutritional and physiological needs.

If we are on the cusp of a new green revolution, the work we do in food and health focused communities, needs to be holistic in its frame of reference. Our agenda must encompass everything from individual health and nutrition to global food sustainability and equity. Even the smallest initiative or incremental change can connect with a larger agenda for food system development and reform. A multitude of small green revolutions can create one global green revolution for the twenty first century. These ideas and practices—from fastidiously focused and local to the global and world-changing—are at the heart of the Food Studies knowledge community—its conference, journal, book series and online community. Join us!

Community Membership

Annual membership to the Food Studies community is included in your conference registration. As a community member, you have access to a broad range of tools and resources to use in your own work: electronic access to the full journal and book collections; a full Scholar account, offering an innovative online space for collaborative learning in your classes or for broader collaborative interaction with colleagues (within a research project or across the globe); and annual conferences where you can present your work and engage in extensive interactions with others with similar interests who also bring different perspectives. You can also contribute to the development and formalization of the ideas and works of others—as a journal or book reviewer, as a conference participant, and as a contributor to the newsletters and community dialogue.

Engaging in the Community

Present and Participate in the Conference

You have already begun your engagement in the community by attending the conference, presenting your work, and interacting face-to-face with other members. We hope this experience provides a valuable source of feedback for your current work and the possible seeds for future individual and collaborative projects, as well as the start of a conversation with community colleagues that will continue well into the future.

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Publish Journal Articles or Books

We encourage you to submit an article for review and possible publication in Food Studies: An Interdisciplinary Journal. In this way, you may share the finished outcome of your presentation with other participants and members of the Food Studies community. As a member of the community, you will also be invited to review others’ work and contribute to the

development of the community knowledge base as an Associate Editor. As part of your active membership in the community, you also have online access to the complete works (current and previous volumes) of Food Studies: An Interdisciplinary Journal and to the book series. We also invite you to consider submitting a proposal for the book series.

Engage through Social Media

There are several methods for ongoing communication and networking with community colleagues:

• Email Newsletters: Published monthly, these contain information on the conference and publishing, along with news of interest to the community. Contribute news or links with a subject line ‘Email Newsletter Suggestion’ to support@food-studies.com.

• Scholar: Common Ground’s path-breaking platform that connects academic peers from around the world in a space that is modulated for serious discourse and the presentation of knowledge works. To learn more about Scholar, please flip to the Scholar section located in the back of the program.

• Facebook: Comment on current news, view photos from the conference, and take advantage of special benefits for community members at: https://www.facebook.com/FoodStudies.cg.

• Twitter: Follow the community: @foodandstudies.

• YouTube Channel: View online presentations or contribute your own at http://food-studies.com/the- conference/types-of-conference-sessions/online-presentations.

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THE INTERNATIONAL ADVISORY BOARD FOR THE FOOD STUDIES COMMUNITY

Claire Drummond, Flinders University, Adelaide, Australia Janet A. Flammang, Santa Clara University, Santa Clara, USA Kristen Harrison, University of Michigan, Ann Arbor, USA Debra Stern, Nova Southeastern University, Davie, USA

Courtney Thomas, Virginia Polytechnic Institute and State University, Blacksburg, USA Bill Winders, Georgia Institute of Technology, Atlanta, USA

Samuel Wortman, University of Illinois at Urbana-Champaign, Urbana-Champaign, USA Wesley M. Jarrell, University of Illinois at Urbana-Champaign, Urbana-Champaign, USA

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THE FOOD JOURNAL AND BOOK SERIES

About Our Publishing Approach

For three decades, Common Ground Publishing has been committed to creating meeting places for people and ideas. With 24 knowledge communities, Common Ground’s vision is to provide platforms that bring together individuals of varied geographical, institutional, and cultural origins in spaces where renowned academic minds and public thought leaders can connect across fields of study. Each knowledge community organizes an annual academic conference and is associated with a peer-reviewed journal (or journal collection), a book imprint, and a social media space centered around Common Ground’s pathbreaking ‘social knowledge’ space, Scholar.

Through its publishing practices, Common Ground aims to foster the highest standards in intellectual excellence. We are highly critical of the serious deficiencies in today’s academic journal system, including the legacy structures and exclusive networks that restrict the visibility of emerging scholars and researchers in developing countries, as well as the

unsustainable costs and inefficiencies associated with traditional commercial publishing.

In order to combat these shortcomings, Common Ground has developed an innovative publishing model. Each of Common Ground’s knowledge communities organizes an annual academic conference. The registration fee that conference

participants pay in order to attend or present at these conferences enables them to submit an article to the associated journal at no additional cost. Scholars who cannot attend the conference in-person may still participate virtually and submit to the journal by obtaining a community membership, which also allows them to upload a video presentation to the community’s YouTube channel. By using a portion of the conference registration and membership fees to underwrite the costs associated with producing and marketing the journals, Common Ground is able to keep subscription prices low, thus guaranteeing greater access to our content. All conference participants and community members are also granted a one- year complimentary electronic subscription to the journal associated with their knowledge community. This subscription provides access to both the current and past volumes of the journal. Moreover, each article that we publish is available for a

$5 download fee to non-subscribers, and authors have the choice of publishing their paper open access to reach the widest possible audience and ensure the broadest access possible.

Common Ground’s rigorous peer review process also seeks to address some of the biases inherent in traditional academic publishing models. Our pool of reviewers draws on authors who have recently submitted to the journal, as well as volunteer reviewers whose CVs and academic experience have been evaluated by Common Ground’s editorial team. Reviewers are assigned to articles based on their academic interests and expertise. By enlisting volunteers and other prospective authors as peer reviewers, Common Ground avoids the drawbacks of relying on a single editor’s professional network, which can often create a small group of gatekeepers who get to decide who and what gets published. Instead, Common Ground harnesses the enthusiasm of its conference delegates and prospective journal authors to assess submissions using a criterion-referenced evaluation system that is at once more democratic and more intellectually rigorous than other models.

Common Ground also recognizes the important work of peer reviewers by acknowledging them as Associate Editors of the volumes to which they contribute.

For over ten years, Common Ground has been building web-based publishing and social knowledge software where people can work closely to collaborate, create knowledge, and learn. The third and most recent iteration of this project is the innovative social knowledge environment, Scholar. Through the creation of this software, Common Ground has sought to tackle what it sees as changing technological, economic, distributional, geographic, interdisciplinary and social relations to knowledge. For more information about this change and what it means for academic publishing, refer to The Future of the Academic Journal, edited by Bill Cope and Angus Phillips (Elsevier 2009).

We hope that you will join us in creating dialogues between different perspectives, experiences, knowledge bases, and methodologies through interactions at the conference, conversations online, and as fully realized, peer-reviewed journal articles and books.

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The Food Journal

Food Studies: An Interdisciplinary Journal – ISSN: 2160-1933 (print), 2160-1941 (online) Journal Editor

Courtney Thomas—Visiting Assistant Professor, Department of Political Science, Virginia Polytechnic Institute and State University, Blacksburg, USA

Publication Frequency

4 issues per volume; articles are published continuously online.

Indexing

The Food Journal is indexed by Ulrich’s.

Acceptance Rate 20%

Circulation 146,132

Foundation Year 2011

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SUBMISSION PROCESS

Every conference delegate with an accepted proposal is eligible and invited to submit an article to the Food Journal. Full articles can be submitted using Common Ground’s online conference and article management system CGPublisher. Below please find step-by-step instructions on the submission process.

1. Submit a presentation proposal to the conference (in-person or virtual).

2. Once your conference proposal or paper abstract has been accepted, you may submit your article to the journal by clicking “add a paper” from your proposal/abstract page. You may upload your article anytime between the first and the final submission deadlines, which can be found on the next page.

3. Once your article is received, it is verified against template and submission requirements. Your identity and contact details are then removed, and the article is matched to two appropriate reviewers and sent for review. You can view the status of your article at any time by logging into your CGPublisher account at www.CGPublisher.com.

4. When reviewer reports are uploaded, you will be notified by email and provided with a link to view the reports (after the reviewers’ identities have been removed).

5. If your article has been accepted, you will be asked to accept the Publishing Agreement and submit a final copy of your article. If your paper is accepted with revisions, you will be asked to submit a change note with your final submission, explaining how you revised your article in light of the reviewers’ comments. If your article is rejected, you may resubmit it once, with a detailed change note, for review by new reviewers.

6. Accepted articles will be typeset and the proofs will be sent to you for approval before publication.

7. Individual articles may be published online first with a full citation. Full issues follow at regular, quarterly intervals. All issues are published 4 times per volume (except the annual review, which is published once per volume).

8. Registered conference participants will be given online access to the journal from the time of registration until one year after the conference end date. Individual articles are available for purchase from the journal’s bookstore.

Authors and peer reviewers may order hard copies of full issues at a discounted rate.

SUBMISSION TIMELINE

You may submit your final article for publication to the journal at any time. The timeline for the final two deadlines of Volume 4 are as follows:

1. October 30, 2014 2. November 21, 2014

Note: Please feel free to submit at any time. If your article is submitted after the deadline for Volume 4, it will be considered for Volume 5. However, the sooner you submit, the sooner your article will begin the peer review process. Also, as we publish ‘web first’, early submission will mean that your article will be published as soon as it is ready, even if that is before the full issue is published.

For More Information, Please Visit:

http://food-studies.com/submitting-your-work/journal-articles/submission-process

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JOURNAL SUBSCRIPTIONS, OPEN ACCESS, ADDITIONAL SERVICES

Institutional Subscriptions

Common Ground offers print and electronic subscriptions to all of its journals. Subscriptions are available to the [journal or full collection, individual journals within the collection,] and to custom suites based on a given institution’s unique content needs. Subscription prices are based on a tiered scale that corresponds to the full-time enrollment (FTE) of the subscribing institution. You may use the Library Recommendation form in the back of this pamphlet to recommend that your institution subscribe to the Food Journal.

Personal Subscriptions

As part of their conference registration, all conference participants (both virtual and in-person) have a one-year online subscription to the Food Journal. This complimentary personal subscription grants access to both the current volume of the [journal or collection] as well as the entire backlist. The period of complimentary access begins at the time of registration and ends one year after the close of the conference. After that time, delegates may purchase a personal subscription. To view articles, go to http://ijo.cgpublisher.com. Select the “Login” option and provide a CGPublisher username and password.

Then, select an article and download the PDF. For lost or forgotten login details, select “forgot your login” to request a new password.

For more information, please visit:

http://food-studies.com/publications/journal/subscriptions-and-orders or contact us at journals@commongroundpublishing.com.

Hybrid Open Access

The Food Journal is Hybrid Open Access. Hybrid Open Access is an option increasingly offered by both university presses and well-known commercial publishers.

Hybrid Open Access means that some articles are available only to subscribers, while others are made available at no charge to anyone searching the web. Authors pay an additional fee for the open access option. They may do this because open access is a requirement of their research funding agency. Or they may do it so that non-subscribers can access their article for free.

Common Ground’s open access charge is $250 per article, a very reasonable price compared to our hybrid open access competitors and purely open access journals that are resourced with an author publication fee. Electronic papers are normally only available through individual or institutional subscriptions or for purchase at $5 per article. However, if you choose to make your article Open Access, this means that anyone on the web may download it for free.

There are still considerable benefits for paying subscribers, because they can access all articles in the journal, from both current and past volumes, without any restrictions. But making your paper available at no charge increases its visibility, accessibility, potential readership, and citation counts. Open access articles also generate higher citation counts.

For more information or to make your article Open Access, please contact us at support@commongroundpublishing.com.

Institutional Open Access

Common Ground is proud to announce an exciting new model of scholarly publishing called Institutional Open Access.

Institutional Open Access allows faculty and graduate students to submit articles to Common Ground journals for unrestricted open access publication. These articles will be freely and publicly available to the whole world through our hybrid open access infrastructure. With Institutional Open Access, instead of the author paying a per-article open access fee, institutions pay a set annual fee that entitles their students and faculty to publish a given number of open access articles each year.

The rights to the articles remain with the subscribing institution. Both the author and the institution can also share the final typeset version of the article in any place they wish, including institutional repositories, personal websites, and privately or publicly accessible course materials. We support the highest Sherpa/Romeo access level—Green.

For more information on Institutional Open access or to put us in touch with your department head or funding body, please contact us at support@commongroundpublishing.com.

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Editing Services

Common Ground offers editing services for authors who would like to have their work professionally copyedited. These services are available to all scholarly authors, whether or not they plan to submit their edited article to a Common Ground journal.

Authors may request editing services prior to the initial submission of their article or after the review process. In some cases, reviewers may recommend that an article be edited as a condition of publication. The services offered below can help authors during the revision stage, before the final submission of their article.

What We Do

 Correct spelling, grammatical, and punctuation errors in your paper, abstract and author bionote.

 Revise for clarity, readability, logic, awkward word choice, and phrasing.

 Check for typos and formatting inconsistencies.

 Confirm proper use of The Chicago Manual of Style.

The Editing Process

 Email us at support@commongroundpublishing.com to express your interest in having your article edited.

 The charge for the editorial service charge is USD $0.05 per word.

 Within 14-21 business days of your confirmed payment, you will receive an edited copy of your edited article via email. We can also upload the edited copy for you, and any pending submission deadlines will be altered to accommodate your editing timeline.

Contact us at support@commongroundpublishing.com to request a quote or for further information about our services.

Citation Services

Common Ground requires the use of the sixteenth edition of the Chicago Manual of Style for all submitted journal articles.

We are pleased to offer a conversion service for authors who used a different scholarly referencing system. For a modest fee, we will convert your citations to follow the Chicago Manual of Style guidelines.

What We Do

 Change references—internal citations and end-of-article references—to confirm proper use of the sixteenth edition of The Chicago Manual of Style, using either the author-date or notes and bibliography format of The Chicago Manual of Style.

 Check for typos and formatting inconsistencies within the citations.

The Conversion Process

 Email us at support@commongroundpublishing.com to express your interest in having your references converted.

 For articles under 5,499 words (excluding titles, subtitles, and the abstract), the charge for reference conversion is

$50. If your article is more than 5,000 words, please contact us for a quote.

 Within 14-21 business days of your confirmed payment, you will receive a copy of your article with the revised references. We can also upload the revised copy for you, and any pending submission deadlines will be altered to accommodate the conversion timeline.

Contact us at support@commongroundpublishing.com to request a quote or for further information about our services.

Translation Services

Common Ground is pleased to offer translation services for authors who would like to have their work translated into or from Spanish or Portuguese. Papers that have undergone peer review and been accepted for publication by one of Common Ground’s journals are eligible for this translation service. Papers can be translated from Spanish or Portuguese into English and published in one of Common Ground's English-language journals. Or they may be translated from English into either Spanish or Portuguese and be published in one of Common Ground's Spanish and Portuguese-language academic journals. In this way we offer authors the possibility of reaching a much wider audience beyond their native language, affirming Common Ground's commitment towards full internationality, multiculturalism, and multilingualism. All translations are done by certified professional translators with several years of experience, who are highly educated, and have excellent writing skills.

The Process

 Contact support@commongroundpublishing.com to express your interest in having your article translated.

 Our editorial team will review your article and provide you with a quote based on the paper’s word count.

 Once you accept the quote, a translator will be assigned to your article.

 Within 14-21 business days of your confirmed payment, you will receive a draft of your translated article. You will have a chance to communicate with the translator via the draft using Word’s “track changes” function. Based on that communication, the translator will supply you with a final copy of your translated article.

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FOOD STUDIES BOOK IMPRINT

Common Ground is setting new standards of rigorous academic knowledge creation and scholarly publication. Unlike other publishers, we’re not interested in the size of potential markets or competition from other books. We’re only interested in the intellectual quality of the work. If your book is a brilliant contribution to a specialist area of knowledge that only serves a small intellectual community, we still want to publish it. If it is expansive and has a broad appeal, we want to publish it too, but only if it is of the highest intellectual quality.

We welcome proposals or completed manuscript submissions of:

• Individually and jointly authored books

• Edited collections addressing a clear, intellectually challenging theme

• Collections of articles published in our journals

• Out-of-copyright books, including important books that have gone out of print and classics with new introductions Book Proposal Guidelines

Books should be between 30,000 and 150,000 words in length. They are published simultaneously in print and electronic formats and are available through Amazon and as Kindle editions. To publish a book, please send us a proposal including:

• Title

• Author(s)/editor(s)

• Draft back-cover blurb

• Author bio note(s)

• Table of contents

• Intended audience and significance of contribution

• Sample chapters or complete manuscript

• Manuscript submission date

Proposals can be submitted by email to books@commongroundpublishing.com. Please note the book imprint to which you are submitting in the subject line.

Call for Book Reviewers

Common Ground Publishing is seeking distinguished peer reviewers to evaluate book manuscripts submitted to the Food Studies Book Imprint.

As part of our commitment to intellectual excellence and a rigorous review process, Common Ground sends book manuscripts that have received initial editorial approval to peer reviewers to further evaluate and provide constructive feedback. The comments and guidance that these reviewers supply is invaluable to our authors and an essential part of the publication process.

Common Ground recognizes the important role of reviewers by acknowledging book reviewers as members of the Food Studies Book Imprint Editorial Review Board for a period of at least one year. The list of members of the Editorial Review Board will be posted on our website.

If you would like to review book manuscripts, please send an email to books@commongroundpublishing.com with:

• A brief description of your professional credentials

• A list of your areas of interest and expertise

• A copy of your CV with current contact details

If we feel that you are qualified and we require refereeing for manuscripts within your purview, we will contact you.

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FOOD STUDIES BOOK SERIES

These and other books are available at http://foodstudies.cgpublisher.com/

Voices of Hunger: Food Insecurity in the United States Courtney I.P. Thomas

This edited collection looks at the problem of food insecurity in the United States from a variety of perspectives and examines efforts underway to put food on the tables of America's families. From national programs like the Supplemental Nutrition Assistance Program (SNAP) to community endeavors like Micah’s Backpack, these chapters analyze food security initiatives, their challenges, and their successes. It also introduces us to the hungry among us, allowing us to better understand the problem of food insecurity from the perspective of those who face it on an ongoing basis. These chapters remind us that food is not just essential for individual human life.

It is also the lifeblood of our communities.

Local Food Networks and Activism in the Heartland

Thomas Sadler, Heather McIlvaine-Newsad, and Bill Knox (eds.) The book considers why farmers’ markets, community-

supported agriculture (CSA) programs and community gardens are growing in importance. In addition, the book considers why more households are making food consumption decisions based on the seasonal availability of food. Set in the agricultural heartland of the United States but relevant to everyone

interested in local food networks and activism, Local Food Networks’ many voices address the theme that local food networks improve the cultural, economic and social balance of a given community.

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Recent Books Published by Common Ground

These and other books are available at http://theuniversitypressbooks.cgpublisher.com/

Being With: Essays in Poetics, Ecology, and the Senses John Ryan

Being With develops an ecopoetics of the senses, grounded in place and offering a glimpse into more ethical and sustainable human relationships to other species. Located in the emerging field of the environmental humanities, this collection of essays focuses in particular on plants and fungi. Commonly regarded as passive objects, immobile things, or aesthetic landscape features, plants and fungi are integral not only to ecology but to culture and our future. The interdisciplinary work of sensory ecopoetics bridges the humanities–sciences split and allows poetics to become part of the fabric of everyday life and environmental awareness.

Nature-centered Leadership: An Aspirational Narrative Spencer S. Stober, Tracey L. Brown, and Sean J. Cullen (eds.) Nature-centered Leadership is a book for those who aspire to reflect on their relationship with Nature while influencing others to do the same. Nature-centered leadership is not a category of leadership style per se—it is a process by which we build an aspirational narrative with others for a more sustainable future.

Several leadership styles are considered, but Nature-centered leaders are primarily transformational in that they strive to build a shared vision for environmental protection. This book introduces Nature-centered visionaries who have demonstrated that it is possible to influence the way humans view and act with Nature.

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THE FOOD STUDIES CONFERENCE

Conference Principles and Features

The structure of the conference is based on four core principles that pervade all aspects of the knowledge community:

International

This conference travels around the world to provide opportunities for delegates to see and experience different countries and locations. But more importantly, the Food Studies conference offers a tangible and meaningful opportunity to engage with scholars from a diversity of cultures and perspectives. This year, delegates from over 49 countries are in attendance, offering a unique and unparalleled opportunity to engage directly with colleagues from all corners of the globe.

Interdisciplinary

Unlike association conferences attended by delegates with similar backgrounds and specialties, this conference brings together researchers, practitioners, and scholars from a wide range of disciplines who have a shared interest in the themes and concerns of this community. As a result, topics are broached from a variety of perspectives, interdisciplinary methods are applauded, and mutual respect and collaboration are encouraged.

Inclusive

Anyone whose scholarly work is sound and relevant is welcome to participate in this community and conference, regardless of discipline, culture, institution, or career path. Whether an emeritus professor, graduate student, researcher, teacher, policymaker, practitioner, or administrator, your work and your voice can contribute to the collective body of knowledge that is created and shared by this community.

Interactive

To take full advantage of the rich diversity of cultures, backgrounds, and perspectives represented at the conference, there must be ample opportunities to speak, listen, engage, and interact. A variety of session formats, from more to less structured, are offered throughout the conference to provide these opportunities.

Session Descriptions Plenary Sessions

Plenary speakers, chosen from among the world’s leading thinkers, offer formal presentations on topics of broad interest to the community and conference delegation. One or more speakers are scheduled into a plenary session, most often the first session of the day. As a general rule, there are no questions or discussion during these sessions. Instead, plenary speakers answer questions and participate in informal, extended discussions during their Garden Sessions.

Garden Sessions

Garden Sessions are informal, unstructured sessions that allow delegates a chance to meet plenary speakers and talk with them at length about the issues arising from their presentation. When the venue and weather allow, we try to arrange for a circle of chairs to be placed outdoors.

Paper Presentations

Paper presentations are grouped by general themes or topics into sessions comprised of three or four presentations followed by group discussion. Each presenter in the session makes a formal twenty-minute presentation of their work; Q&A and group discussion follow after all have presented. Session Chairs introduce the speakers, keep time on the

presentations, and facilitate the discussion. Each presenter's formal, written paper will be available to participants if accepted to the journal.

Colloquium

Colloquium sessions are organized by a group of colleagues who wish to present various dimensions of a project or perspectives on an issue. Four or five short formal presentations are followed by commentary and/or group discussion. A single article or multiple articles may be submitted to the journal based on the content of a colloquium session.

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Workshop/Interactive Session

Workshop sessions involve extensive interaction between presenters and participants around an idea or hands-on experience of a practice. These sessions may also take the form of a crafted panel, staged conversation, dialogue, or debate – all involving substantial interaction with the audience. A single article (jointly authored, if appropriate) may be submitted to the journal based on a workshop session.

Poster Sessions

Poster sessions present preliminary results of works in progress or projects that lend themselves to visual displays and representations. These sessions allow for engagement in informal discussions about the work with interested delegates throughout the session.

Virtual Presentations

If unable to attend the conference in person, an author may choose to submit a virtual presentation. Opportunities and formats vary but may be a presentation through our YouTube channel or an online discussion with interested delegates at the conference. Abstracts of these presentations are included in the online “session descriptions,” and an article may be submitted to the journal for peer review and possible publication, according to the same standards and criteria as all other journal submissions.

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CONFERENCE PROGRAM AND SCHEDULE

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DAILY SCHEDULE

Monday, 20 October

8:30–9:30 Conference Registration Desk Opens

9:30–9:45 Conference Opening—Phillip Kalantzis-Cope, Common Ground Publishing, USA 9:45–10:15 Plenary Session – Hannes R. Stephan, University of Stirling, UK

10:20–10:50 Plenary Session – Barbara Formis, University of Paris, Pantheon-Sorbonne, France 10:55–11:25 Coffee Break and Garden Session

11:25–13:05 Parallel Sessions 13:05–14:05 Lunch

14:05–14:50 Parallel Sessions – Poster Session and Workshops 14:50–15:00 Break

15:00–16:15 Parallel Sessions 16:15–16:30 Coffee Break 16:30–17:45 Parallel Sessions

Tuesday, 21 October

8:30–9:00 Registration Desk Opens

9:00–9:10 Host Remarks – Phillip Kalantzis-Cope, Common Ground Publishing, USA 9:10–9:40 Plenary Session – Ludovica Leone, University of Bologna, Italy

9:45–10:15 Coffee Break and Garden Session 10:15–11:55 Parallel Sessions

11:55–12:50 Lunch

12:50–14:30 Parallel Sessions 14:30–14:40 Break

14:40–15:55 Parallel Sessions 15:55–16:10 Coffee Break 16:10–17:25 Parallel Session

17:25–17:55 Conference Closing – Phillip Kalantzis-Cope, Common Ground Publishing, USA

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CONFERENCE HIGHLIGHTS

Special Events

Pre-Conference Tour: Chianti Wine and Vinci Day Tour Sunday, 19 October —13:45-19:00 (1:45pm-7pm)

Join your fellow delegates for a guided tour of Tuscany's famed Chianti wine region and the charming town of Vinci the day before the conference. This is an excellent opportunity to connect with and get to know your fellow international delegates before the start of the conference.

Conference Dinner: Medici Villa “La Ferdinanda”

Monday, 20 October —Buses depart following last session of the day. Duration is apprx 4 hours.

The conference dinner will be set on the picturesque Artimino Estate at the famed Medici Villa "La Ferdinanda," whose farm is dedicated to producing oil and wine, including the famous Carmignano DOCG and Chianti DOC wines. Join plenaries and your fellow delegates for a delicious banquet dinner served in this unforgettable setting, the "Villa Medicea," which is now a UNESCO World Heritage Site. The evening will include a full course experience featuring classical dishes revamped and prepared with ingredients that come directly from the estate's farm.

Advance registration for the dinner was required prior to arriving at the conference. Please visit the registration desk to inquire if any spaces have become available due to last-minute cancellations.

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PLENARY SPEAKERS

Barbara Formis

Barbara Formis, PhD in philosophy, is a Lecturer in Aesthetics and Philosophy of Art in the Department of Fine Arts and Art Sciences at the University Paris I, Pantheon-Sorbonne, and a member of the Institute A.C.T.E. (Arts, Creations, Theories, Aesthetics, UMR 8218, C.N.R.S.). She is the co-founder and co-director with Melanie Perrier of the Laboratoire du Geste (The Gesture Laboratory), a platform which promotes research, publication, and creation in the field of performance art. Her research concerns the aesthetics and philosophy of the body, with a particular focus on live art (performance, dance, happenings, events) and its relationship to social phenomena and everyday practice.

In 2010 she published Aesthetics of Ordinary Life in the collection ‘Lignes d’Art’ (Art Lines) with Presses Universitaires de France. She has also edited two anthologies: Gestes à l’oeuvre (Gestures at Work) published by L’Incidence éditions at the end of 2008 and Penser en Corps (Thinking through the Body) with L'Harmattan at the end of 2009. She directed an external seminar at the International College of Philosophy, and was a researcher in the Theory Department at the Jan Van Eyck Academie in Maastricht. She has published various articles in journals such as Art Press, La Revue d’esthétique, Multitudes, Alter, and La Part de l’œil. She has been a dancer and has also worked as a dramaturge.

Her current research deals with the role of food in philosophical thought as well as in performance art. She is working on a book called Eating, from Cannibalism to Café Gourmand to be published by Flammarion.

Ludovica Leone

Ludovica Leone, PhD, is Adjunct Professor at Alma Graduate School where she is the coordinator of the MBA program in Food and Wine and teaches Management of Agrifood Companies and Sustainability Agriculture and Tourism. She is Adjunct Professor at Bocconi University, Milan, where she teaches Strategy and Governance of Cultural Industries and Institutions.

She has been Visiting Scholar at Ross School of Business, University of Michigan. Her research focuses on improvisation and creative processes, food and wine industry – in particular haute cuisine – and on legitimization and consecration processes in creative and cultural industries.

Hannes R. Stephan

Dr Hannes R. Stephan is a Lecturer in Environmental Politics & Policy at the University of Stirling, Scotland. He was

educated at King’s College London and at Keele University, UK. After completing his PhD on the transatlantic comparison of GM food and crop regulations from a cultural-political perspective, he worked as a research fellow at Keele University and at Lund University, Sweden, exploring international cooperation on climate change and the relationship between globalization and sustainability. Hannes is a co-convener of the Environmental Politics Standing Group of the European Consortium for Political Research (ECPR).

Hannes teaches and conducts research on several areas of environmental politics, but his current research focuses on the cultural politics of agricultural biotechnology – on which he will soon publish a monograph (Palgrave) – and on energy justice in the context of low-carbon energy transitions.

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GRADUATE SCHOLARS

Mustafa Afifi Bin ab Halim

Mustafa’s wide exposure as a lecturer and researcher in the faculty of Shariah and law, Universiti Sains Islam Malaysia, and his position as a research fellow at the Institute of Halal and Research Management at the university has helped him to develop his passion in Halal food studies from a consumer protection perspective. He is also one of the certified

professional Halal trainers in Malaysia. He graduated from International Islamic University of Malaysia with a degree of law and post diploma degree in Shariah and legal practice. Mustafa obtained his master’s of law degree from the National University of Malaysia. He began his career as an advocate and solicitor of the High Court of Malaysia and has experience in handling litigation matters. After that, he attended the Universiti Putra Malaysia as the head of litigation and public drafting. In 2009, he joined the faculty of Shariah and law at the Universiti Sains Islam Malaysia as a law lecturer and has been

entrusted to teach various law subjects. Apart from teaching, he has actively presented papers at conferences local and abroad. He authored and co-authored several research works and projects on food studies and has published research papers in national and international journals. Currently, he is working on a PhD at the University of Hull’s Law School in the United Kingdom, studying the rights and legal protection of consumers in Halal food abuse.

Iffat Ara

Iffat Ara is a doctoral candidate at University of Adelaide, South Australia in the School of Earth and Environmental Sciences.

Her doctoral work related to integrated spatial analysis on food security in Bangladesh. She did her bachelor with honours and masters in geography and environment from Jahangirnagar University. As a lecturer she worked in different universities including Stamford University of Bangladesh, Jagannath University, and Jahangirnagar University for the last 6 years. She was awarded the Prime Minister’s Gold Medal for her outstanding academic achievement from the government of Bangladesh. Later, she was awarded the International Postgraduate Research Scholarship (IPRS) and Australian Postgraduate Award (APA) by the government of Australia. She has developed an extensive investigative background on regional food security while acting as the associate researcher of the Monga Watch Program (MWP) during 2005-07. She has awarded various research grant awards and fellowships to do research on sustainable development issues from 2008 to 2010. Recently, she had completed a project on Bangladesh sustainable water resource management for food security which was funded by CSIRO under Water for a Healthy Country Flagship through the University of Adelaide. She

participated in many international trainings and conferences on food security and environmental management. Ara has a number of publications on food security, climate change, and sustainable development concerns in reputed journals. She published a book titled ‘Understanding the Monga in Northern Bangladesh’ in 2008. Her academic interests encompass geographic information system and remote sensing applications in planning and policy implication on issues related to food security and environment management.

Alison Bell

Alison is a certified professional ergonomist and occupational therapist. She became interested in the issues surrounding packaging as a barrier to nutrition intake in the hospitalized elderly when discussing the problem with a nutrition and dietetics colleague at the University of Wollongong. She is now examining the issue from an ergonomics perspective for her PhD. Ultimately, she is keen to work with manufacturers and other researchers to improve the design and usability of food and beverage packaging, especially for older consumers. Alison has a varied career, working initially as a clinical

occupational therapist in Australia and the UK and then the field of occupational health and safety for almost 30 years with roles in injury management, safety management, workers compensation, ergonomics, and human factors. She is now a PhD student and academic at the University of Wollongong, NSW, Australia. Alison also holds a Master of Science – research, B App Science (Occupational Therapy), graduate diploma in safety science and graduate certificate in health science (education). She has been involved in work-related research for the NSW government and presented at several international conferences. Alison is passionate about ergonomics and its application across different domains and is delighted to be able to introduce food and nutrition professionals to the benefits that the field of ergonomics can bring to their ‘world.’

Felix Bröcker

After an apprenticeship and several years of experience as a chef in Germany, Switzerland, Portugal, and Australia, Felix studied film and philosophy in Mainz. Doing this, he was able to explore cultural and artistic facets of food and cooking.

While studying he worked as a research assistant for Prof. Dr. Thomas Vilgis in the Food-Project at the Max-Planck-Institute Mainz in order to get to know a scientific (Physics + Chemistry) approach to food. As a contributor to The Human Meal Experience and it’s Psychological Consequences under the direction of Prof. Dr. Werner Sommer at the Humboldt University Berlin, he completed his scientific approach with a neurological perspective on food and eating. In 2013 Felix commenced a master’s program in curatorial studies at the Goethe University and the Städelschule in Frankfurt to observe interrelations of art and cooking more closely. Felix gives lectures for young chefs about the history of European fine dining by showing its development with methods of art history. At the same time, he is still working as a chef at the Freitagsküche in Frankfurt, a restaurant run by artists, and he also works in his parents’ restaurant in Hagnau am Bodensee (Lake Constance).

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Márcio Carocho

Márcio Carocho is a researcher at the Mountain Research Center of the Polytechnic Institute of Bragança in Portugal, with bachelor and master’s degrees in biotechnology. His thesis studied the mutual recognition of pine roots and mycorrhizal fungi, along with the production of second metabolism compounds. He has also worked with chestnuts, namely on their alternative conservation with irradiation and the influence of this technique on the nutritional and bioactive profiles. He is now in the first year of his PhD at the faculty of pharmacy of the Complutense University of Madrid. He is a co-author of 14 web of knowledge (JCR) indexed research articles in the Food Science and Technology section. His main interests concern the bioactivity of plants and their extracts as well as their use as alternatives to chemical additives in food matrices. His PhD program focuses on the incorporation of natural additives in various foodstuffs, and their effects on conservation and functionalization.

Sarah Colatruglio

Sarah Colatruglio completed her Bachelor of Science degree in human nutritional sciences at the University of Manitoba in 2010. Currently, she is completing a Master’s of Science at the University of Manitoba in human nutritional sciences under the supervision of Dr. Joyce Slater. Her thesis work is a qualitative study that examines the role of food literacy (knowledge, skills, attitudes and values) in relation to sustainable well-being. She investigates the perceptions of young adults with respect to core food competencies required to live well while transitioning into adulthood. When Sarah is not writing her thesis she enjoys yoga and cooking.

Aliyar Fouladkhah

Aliyar Fouladkhah is a graduate of a food science and nutrition master’s and of the food microbiology doctoral programs at Colorado State University (CSU). He holds a graduate certificate in applied statistics and data analysis from CSU’s statistics department and is currently pursuing his education in Yale University’s public health department in the Advanced

Professional MPH program (AP MPH) and is tracked in applied biostatistics and epidemiology. With his advisers and colleagues, he is an author of over 55 peer-reviewed publications, conference proceedings, newsletters, and popular-press articles. He is the recipient of a number of local and national scholarships and fellowships including awards for the 2013- 2014 academic year and summer 2013 fellowships for the Yale School of Public Health; 2012 Excellence in Leadership Graduate Fellowship of IFT; 2012 and 2011 Lydia P. Cole Memorial Educational Scholarship; 2011 International Stockmen's Educational Foundation Fellowship; and the 2009 Scholarship of the Rocky Mountain IFT. In addition to industry

experiences in the Hauser Division of Microbac Laboratories located in Boulder, Colorado (2009), and at Rodelle Inc. in Fort Collins, Colorado (2012-2013), Aliyar Fouladkhah has been a member of the executive committee of the Rocky Mountain section of IFT as chair-elect (2010-2011); chair (2011-2012); and immediate past-chair (2012-2013). Together with his colleagues, Aliyar was recognized as the 2011-2012 and 2012-2013 section of excellence and the January 2013 section of the month by national IFT. He is currently serving as the Nutmeg (Connecticut) section of IFT as a member-at-large and is an invited item writer for the certified food scientist’s examination of IFT.

Veronique Gilbert

Veronique is a PhD Candidate in social anthropology at the University of Edinburgh, UK. Her current research focuses on the material culture of seduction in Dakar, Senegal, where she studies the dynamic and intricate connections between food, gender, maraboutage (witchcraft) and sexuality. She holds a master’s degree in anthropology and a bachelor of social sciences with honours in international development and globalisation, both from the University of Ottawa, Canada. For her master’s degree, she also conducted fieldwork in Senegal and studied the processes involved in successfully transitioning street children to a life off the streets, closely collaborating with the children themselves and the NGO Samusocial Senegal.

Prior to her move towards academia, Veronique worked as a development officer for UNICEF Canada and a project manager for the Paul Gérin-Lajoie Foundation. These experiences convinced her that successful development initiatives are based on the thorough understanding of local cultural beliefs and practices, and prompted her interest for anthropological research. In her free time, Veronique enjoys yoga, running, cooking and baking, and live music.

Lauren Kennedy

Lauren Kennedy is a graduate student pursuing a PhD in human nutrition, foods, and exercise at Virginia Tech in the United States. Having completed her undergraduate degree in psychology in 2007, Lauren spent the next four years working in public health prevention settings, including as a nutrition outreach instructor for the U.S. Supplemental Nutrition Assistance Program (SNAP-ed), where she fostered community partnerships that assisted local organizations in providing nutrition education to low-income families and children. She studies and conducts research in the areas of mindful eating,

international public health nutrition, and complementary nutrition therapies. She served as a summer research fellow for the U.S.-based nonprofit, Peacework, in the summer of 2013, traveling to Vietnam to conduct a food and malnutrition

community assessment with limited-resource mothers living in the Mekong Delta region. Currently, Lauren is investigating the underlying mechanisms of mindful eating’s effects on brain activity, diet quality, and stress.

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