Tag Archives: sustainability

Sustainable Development Postdoc

The following announcement was received from Amy Trubek, who notes that there are several UVM Food Systems faculty affiliated with the Gund Institute. That, along with the fact that ending hunger is a sustainable development goal, ought to make this a great opportunity for food and nutrition oriented anthropologists.

POSTDOCTORAL ASSOCIATE, GUND INSTITUTE, THE UNIVERSITY OF VERMONT

The Gund Institute for Environment at the University of Vermont (UVM) is recruiting Postdoctoral Associates for Fall 2018 to conduct research on major global environmental challenges.  We seek exceptional early-career scholars committed to connecting interdisciplinary research to real-world issues in environment and sustainability.

About the position:

Postdocs are expected to pursue rigorous, original research that spans traditional disciplines and contributes to achieving the United Nations Sustainable Development Goals.  Postdocs will be supervised by at least one Fellow of the Gund Institute at UVM as their advisor or co-advisor.  Co-advisors from different departments are encouraged. We expect postdocs to develop additional collaborations with other UVM scholars, and to participate actively in seminars, trainings, gatherings, and other events hosted by the institute.

These are two-year positions, given satisfactory progress in the first year. We offer an annual salary of $49,000 plus benefits, and a discretionary fund of $5,000/year to support research costs and travel. Postdocs will also have opportunities for professional development (e.g., media and communications training). Expected start date is September 1, 2018.

About the Gund Institute:

The Gund Institute is a newly expanded campus-wide center for interdisciplinary research, where more than 100 faculty, global affiliates, post-docs, and graduate students collaborate widely to understand the interactions among natural, social, and economic systems. Consistent with the mission of the Institute, we pursue projects that both advance research frontiers and address concrete environmental issues.

Eligibility and application:

Candidates must have completed their PhD by the expected start date, and no earlier than 5 years before it. Competitive candidates will have a strong record of success in their PhD program, a demonstrated commitment to interdisciplinary work, a keen interest in connecting research to policy and decisions, and high potential to become global leaders in sustainability.

If interested, first contact potential advisors from among the Gund Fellows to discuss your ideas. The best proposals are typically co-developed with potential advisors. Submit an online application by March 15, 2018, including a cover letter, CV, and research proposal.

Applications also require a letter of support from a proposed advisor. These should be emailed directly toJeannine.Valcour@uvm.edu by the applicant’s proposed advisor by March 15. Applications will be evaluated on scientific merit, potential for real-world impact, excellence of the applicant, fit with Gund Institute research themes, and feasibility.

About the University of Vermont:

The University of Vermont (UVM) is the only comprehensive university in the state and Vermont’s land-grant institution. UVM enrolls 13,000 students, including 1,500 graduate students, and attracts more than $138 million in research awards annually. The campus overlooks Lake Champlain, between the Adirondack and Green mountains, and is surrounded by the small, historical city of Burlington, perennially voted one of America’s best places to live. UVM is an Equal Opportunity/Affirmative Action Employer. Applications from women and people from diverse racial, ethnic, and cultural backgrounds are encouraged.

For more info: https://www.uvm.edu/gund/postdoctoral-fellows

 

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What FoodAnthropology Is Reading Now, October 4, 2016

A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to dberiss@gmail.com or hunterjo@gmail.com.

Let’s start this week with a rumination on the meaning of “sustainability” across languages and cultures. This piece, from María García Maldonado, Rosario García Meza and Emily Yates-Doerr, raises questions about how to think about this term while we are rethinking the tropes of modernity. From English, to Spanish, to Mam, in highland Guatemala, this brief-but-provocative article is part of Cultural Anthropology’s “Lexicon for an Anthropocene Yet Unseen.”

The same companies that supply your campus food service probably also run food services for American prisons…and they do so, in many states, for very little money. This article looks at the monetary constraints that have been imposed on prisons, even as the U.S. incarcerates a growing population. Is there anything wrong with running a prison food service as for profit enterprise? Is it important for prisoners to receive good nutrition? Apparently these are not rhetorical questions.

On a more upbeat food service note, the National Museum of African American History and Culture recently opened in Washington, DC and it has a restaurant. Writers from Smithsonian Magazine provide an overview of some of the foods served there, along with their history, here.

How essential is online media to the success of restaurants? How much has the development—in just the last decade—of web sites and blogs devoted to chefs and restaurants changed the business of providing food to the public? This short piece from Grub Street (one of those sites) explores these questions.

There have been a number of articles about the dismal wages many restaurant workers make in the U.S. and about efforts to remedy that by moving away from tipping. But much of what we have read on this topic is New York-centric. Want to know more about how this is playing out in the rest of the U.S.? This article, from Helen Freund in the New Orleans Gambit is a good place to start. How is this debate going on where you live?

What kinds of organizations advocate for farmers in the United States? There are many, of course, with a lot of different political perspectives. Read this interview with Roger Johnson, president of the National Farmers Union to learn about that particular organization’s approach to various food and agriculture issues.

Trade agreements have been getting seriously bad press in the current U.S. presidential campaign. It is possible, however, that not all trade agreements are bad. Read this short article about trade agreements on organic foods that recognize organic standards in other countries. And for a more in depth analysis, here is a link to the report referred to in the article.

You have probably seen all the advertisements for services that will deliver meals directly to you, with ingredients that you can easily prepare. Is this a healthy alternative to actually cooking? Is it a gateway to real cooking? Ankita Rao tries one service, then explores some other interesting ways in which people are being taught how and what to cook. Also, Krishnendu Ray is interviewed.

Many of you probably have deeply researched ideas about why some foods are kosher and others are not. But have you ever wondered how wine gets to be kosher? Or why most bourbon and some Scotch is kosher? From “The Alcohol Professor” (in this case, Amanda Schuster), a handy guide to and analysis of this fraught topic.

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Filed under anthropology, anthropology of food, Food Studies

Daniel Carasso Prize/Premio Daniel Carasso

Just ran across this prize announcement from the  Daniel and Nina Carasso Foundation. It seems like there ought to be some solid nominees among SAFN members! Note the deadline: October 23, 2016.

From the web site:

Feeding the world on a healthy diet while safeguarding the planet’s resources is a vital challenge. The Foundation believes that it will require the transition to sustainable food systems, and is convinced that researchers globally have a key role to play in designing tomorrow’s food systems and sustainable diets. Nevertheless, to do so, researchers need to break down silos between disciplines and tackle the various dimensions of sustainability in a more holistic and integrated way. This remains a challenge as most research is undertaken in disciplinary settings.

The Daniel and Nina Carasso Foundation created the Premio Daniel Carasso precisely to encourage such approaches and reward its practitioners. The  Premio Daniel Carasso is an international prize awarded for the first time by the Daniel and Nina Carasso Foundation in 2012, then in 2015 and from then on every two years. It is intended to reward and encourage outstanding scientific research into sustainable food systems and diets for long-term health. The Premio is worth €100,000 and the Laureate becomes the Foundation’s ambassador for sustainable food and diets.

The Prize is intended to give more visibility to a mid-carrier researcher and to help her/him inspire junior researchers to develop transdisciplinary approaches to study food systems and their sustainability.

For more information: see the rules of the Premio Daniel Carasso 2017.

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Research Colloquium: Climate Change, Food and Human Sustainability

The following notice was received here at FoodAnthropology and may be of interest to our readers with interests in theological matters:

The 2016 CrossCurrents / Auburn Research Colloquium will be held in July in New York City. Research fellows work on a research or writing project related to the theme of “Climate Change, Food, and Human Sustainability,” with access to libraries and research facilities at Columbia University, Union, Auburn, and Jewish Theological Seminaries.

We invite applications from scholars and writers, artists and activists, as well as those involved in the not-for-profit sector, interested in faith-rooted efforts to shape a more just and peaceful world. While our theme is sufficiently broad to include a wide variety of topics, we are particularly interested in projects that connect with what Pope Francis, in his Encyclical Laudato Si: On Care of our Common Home, called “integral ecology.” This begins with the recognition that humanity now faces an existential crisis on multiple fronts: extreme economic disparity, increased competition for resources including land and water, a severely degraded natural world, failing nation states, and a climate on the verge of spinning out of control. Such circumstances require bold and imaginative responses. Successful applicants will outline projects that illuminate the nature of the crisis or suggest innovative solutions, or both.

Individual (or team) research projects are the focus of the fellowship, with late afternoon seminars, followed by shared dinners that allow ample time for conversation and collaboration.

For further information including application see:  http://www.crosscurrents.org/colloquium.html

The deadline for applying is February 2, 2016. Please visit the web site for answers to your questions or contact information.

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A Summary of Food Movements @Trent University

Prof and Student, Farm Manager and Project Coordinator tending the fields.

Prof and Student, Farm Manager and Project Coordinator tending the fields.

 

Helen McCarthy
Trent University

Student and faculty involvement in food issues at Trent University, in Peterborough, Ontario has been long standing, and there are many new exciting initiatives under development.

To begin, the Trent Vegetable Gardens for student research on campus were initiated by a number of students and faculty and they collaborate heavily with the campus vegetarian/vegan student run café, the Seasoned Spoon. These projects and enterprises are not-for–profit, student initiated, and have been running for about a decade.

More recently, the Sustainable Agriculture and Food Systems Program was born. This is, a 4-year honours degree program with an Arts stream and a Science stream. This program is one for students to challenge and think about the dominant global food and agricultural systems that we are all embedded in.

35lbs of chilis harvested from the Experimental Farm, Purchased by Chartwells Sept. 2014

35lbs of chilis harvested from the Experimental Farm, Purchased by Chartwells Sept. 2014

This year, there have been many more projects in development that are proving to have a great potential to create positive change surrounding food services at Trent. These include a newly founded student organization, the Sustainable Agriculture and Food Systems Society, a Trent Apiary, a Campus Food Sustainability Working Group, a new contract with Compass Group campus food service providers (Chartwells), and an undergoing campus Experimental Farm and Greenhouse project.

The SAFS Society is an inclusive student group that mandates to increase student engagement and community awareness in food and agricultural sustainability issues.

The Sustainability Working Group aims to be involved in all matters concerning sustainability in the expectations from Chartwells (Compass Group), specifically these include monitoring the progress of projects that aim to procure local food, reduce food waste, increase energy efficiency and follow up on goals surrounding food quality, affordability, diversity and special food needs (vegetarian/vegan, gluten/dairy intolerance, religious restrictions).

Trent Farm Table

Experimental Farm Table at first ever Campus Farmers Market (Chartwells organized)

The Experimental Farm is a very exciting enterprise that has become Chartwells Key Focus Initiative for 2015 at Trent. So far, the 33 acres Trent has allocated has grown 1/3rd of an acre of vegetables as part of a organic amendments research project; vegetables were sold to the Seasoned Spoon, local Restaurants, and to Chartwells, 1 acre of quinoa, and a research project on reducing inputs in common Ontario grain rotations. The expansion and breadth for the following season are being planned presently.

The KFI means that the new food services provider is committed to supporting Trent in creating an environmentally, economically and socially sustainable food production enterprise on campus that would directly provide marketable produce for Chartwells to purchase and use in campus meals as well as student engagement, and program collaboration. They have also committed to providing capital specifically to invest in a campus greenhouse.

These recent projects are what I personally find most exciting about food issues at Trent. I feel that there is potential for real, forthcoming and positive change; creating real awareness and community engagement around broader food and agriculture concerns.

Trent Bees!

Trent Bees!

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Filed under anthropology, farming, food activism, Food Studies, gardening, students, sustainability

Food Forward on PBS

Food-Forward-COVE-16x9-288x162

David Beriss
University of New Orleans

Food Forward is a new documentary series on PBS focusing on people experimenting with new (and sometimes very old) ways of producing food in the United States. The broadcast schedule is available on the PBS website and you can also watch full episodes there. There is a great deal of information about the show available on the Food Forward website as well.

If you visit the web site, you will see that the directors try to distinguish their shows from the cooking competitions, restaurant rescues, and searches for exotic foods that populate food television. But this is PBS, so that is not really a relevant comparison. Instead, Food Forward differentiates itself by not being another documentary about why our food system is inexorably leading us to nutritional and environmental doom. The makers of Food Forward argue that we need a way out, a plan, a way to save ourselves. The episodes document the stories of people who are trying to make food better. They call them “Food Rebels,” because they are taking on the industrial food system, finding ways to produce foods that they claim are environmentally sustainable, healthy, tasty, sometimes even affordable.

I have watched two episodes and the food rebellion looks delicious, the landscapes look beautiful, even the people seem spiritual and remarkably handsome. It would be easy to be cynical about all this — so much optimism in the face of our massive industrial food system might be a bit quixotic. But there is in fact quite a lot to think about here. There are fascinating food innovations, including sustainable farm raised fish in the very first episode. A lot of the innovations are described as efforts to return to older ways of doing things–from fishing with weirs to raising grass-fed beef without antibiotics or hormones. The farmers and fishers who are doing these things are also finding ways to make these methods profitable. These are hopeful films and, frankly, it is easy (and pleasurable) to get swept up in the optimism.

The two episodes I watched, “Go Fish!” and “The Meat of the Matter,” are about fishers, ranchers, and farmers, documenting both production (on ranches, boats, fish farms, etc.) and distribution (community supported fisheries, community supported farmers, restaurants, markets, etc.). There will be episodes that explore urban farming, GMOs, obesity, school lunch, and even hunting (at least 5 episodes are currently available on the PBS site; I assume more are to come). If all the episodes are as good as the first two, any of them could be usefully shown in anthropology classes dealing with food and culture. There is a great deal here to generate discussion among students, many useful questions to be raised. The length of the episodes (about 25 minutes each) also lends itself to class use. Take a look. Let us know (in the comments section) what you think.

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Filed under anthropology, farming, film, food activism, food and health, food policy, Food Studies, nutrition, sustainability

Book Review: Food Policy in the United States

food policy cover photo

Wilde, Parke. 2013. Food Policy in the United States. An Introduction. Routledge, Earthscan Food & Agriculture series, New York and London.

Ellen Messer
Tufts University

Parke Wilde has produced a concise, encyclopedic text on Food Policy in the United States. An Introduction. Organized into twelves chapters, the volume could serve as a basic narrative text in agricultural economics for undergraduates, or for anthropologists teaching US food policy courses from multiple cultural perspectives. Chapter 1, “Making food policy in the US” presents the author’s interdisciplinary approach. By “interdisciplinary” he means economics and politics that enter into the evidence base for food policy making, in relation to what he depicts as “a social ecological framework for nutrition and physical activity decisions”, a figure incorporating environmental, social, cultural, and psychological components, drawn from United States Department of Agriculture (USDA) and Department of Health and Human Services (DHHS) formulations. This initial chapter carefully defines terms of analysis: food marketing chains, markets and government agencies; public goods, externalities, and calculations of inequalities and pareto optimal conditions; interest groups and advocacy coalitions and what they do; the various government legislative branches and committees and executive agencies, and how they function with respect to policy planning, implementation, and evaluation; Farm Bill and “captured agency” (one overwhelmingly subject to one group’s influence). In total, Wilde defines in bolded type 31 separate terms in this introduction, which asserts the volume’s theme, that “all of US food policy-making takes place … subject to the push and pull of competing private interests and public objectives”.

The next three chapters describe cases of “Agriculture,” “Food production and environment,” and “Food production and agricultural trade”. Chapters 5 and 6, co-authored with Daniel Hatfield, expand into “Food manufacturing” and “Food retailing and restaurants”. Chapters 7 through 11 consider food quality and nutrition issues: “Food safety,” “Dietary guidance and health,” “Food labeling and advertising,” “Hunger and food insecurity,” and “Nutrition assistance programs for children”. There is a short “Postcript–looking forward”, followed by twelve pages of references and an index.

Each chapter, with clearly articulated learning objectives, is organized with numerical headings and subheadings, so readers stay on track. Plentiful illustrative graphics visually elaborate quantitative and occasionally narrative concepts, and numerous tables describe the different activities of the various food-policy agencies responsible for particular points of policy, and what kinds of actions they take to advance (whose) priority political agendas with respect to the chapter’s issues. Many key policy controversies are presented in “Box” form, including hot-button issues, such as the safety or advisability of GMOs or the costs of biofuels, both summarized in Chapter 3. Non-economists will appreciate that mathematical tools to calculate policy costs, impacts, and tradeoffs are summarized in box form, and do not distract from the comprehensive and comprehensible narrative.

The book offers anthropologists teaching agriculture, food, and nutrition courses a useful handbook, written from the perspective of a policy maker operating inside and outside of USDA. Individual chapters, boxes, and figures provide provocative materials for class discussions; for example, how useful is the “social ecological framework” (Figure 1.1) for describing or evaluating sustainable food systems, and how does it compare and contrast with anthropologists’ models of food systems, and agricultural or dietary change? It might be pedagogically effective, in addition, to pair certain of the chapters with other contrasting policy materials: for example, this book’s chapter on production and environment issues (which defines the terms “local” and “organic” and boxes policy issues related to “GMOs” and “biofuels”), with readings from Food First-Institute for Food and Development Policy, or articles published in Culture & Agriculture‘s journal, CAFE; or Wilde’s chapters on “Dietary guidance and health” or “Food labeling and advertising” with Margaret Mead’s 1940s summary of “Food Habits” research and Marion Nestle’s Food Politics critique of the same topics. Discussions of effective consumer demand and its influence on market supply in chapter 6, and of food safety issues summarized in chapter 7, might make good basic reading and discussion materials, whereas “policy options” discussions related to dietary guidelines, food labels, food-security calculations, and child nutritional regulations could form the basis for policy exercises the instructor might want to tailor to particular class interests and skills levels. The conclusions to chapter 4 (p.76), on “food and agricultural trade,” quite effectively illuminate the commonalities and differences between the concerns of food economics and the anthropology of food and nutrition. How convincing are the ‘real-world data” that allow economists to dispassionately assess potential benefits of exchange across borders, but lose individual or community perspectives on winners and losers?

In sum, whether or not you personally purchase the book, it would be useful to have an electronic copy on hand at your library, where professionals and students can consult its definitions and statistics on demand, and so inform their participation in evidence-based and highly emotional food-policy debates.

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Filed under agriculture, anthropology, book reviews, farming, food policy, food politics, Food Studies