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Heather and Emily

Over the last week, members of the Food Values Research Group (FVRG) have been presenting their research and participating in panel discussions at the 2018 4S Conference held at the International Convention Centre in Sydney. The theme for this year’s 4S (Society for the Social Studies of Science) conference was “TRANSnational Society and Technology Studies (STS)” – with a focus on the global scale and diverse regional natures of STS. Talks covered a huge range of topics drawing upon a plurality of approaches – foregrounding indigenous knowledge, examining global collaboration, and emphasising regional expertise, embodied, and embedded practices.

The FVRG’s Rachel Ankeny and Heather Bray of the University of Adelaide organised two Saturday morning sessions for the conference, looking at “Transgressing the Intersection of Science and Food.”

Emily Buddle

To kick off the first session, Val J Martin (Illinois Institute of Technology) spoke on emerging narratives from different interest groups around the promise and limitations of CRISPR technology for food production. FVRG’s Emily Buddle (University of Adelaide) then presented research that she, Heather Bray, and Rachel Ankeny have been doing examining consumer attitudes around animal treatment in agriculture and a perceived resulting “essence” in meat that can affect consumers. She discussed different conceptions of “welfare,” how attitudes are formed, influenced and shaped socially and culturally, and the effect these may have on the social licence of meat producers. Finally, Bill Doolan (Auckland University of Technology) and Brian Bloomfield (Lancaster University) looked at the uneasy coexistence and potentially toxic mix of oil and gas extraction from under prime agricultural land in the Taranaki region of New Zealand.

In the second session, Wythe Marschall (Harvard University) was up first talking about participatory, more-than-human approaches to understanding the practices and value discourses of pericapitalist (situated at once both inside and outside of capitalist spaces) vertical farming in New York City. Heather Bray then presented some findings on how antibiotic use in animal agriculture is framed in the Australian media. She was followed by Ignace Schoot (Memorial University of Newfoundland) looking at techniques of containment in salmon aquaculture as material practices through which multiple insides and outsides are created, connected, and kept apart. To finish up the sessions we had the research of Richard Helliwell (University of Nottingham), Sujatha Raman (ANU), and Carol Morris (University of Nottingham) on transgressing the intersection between antibiotics and food production via animal health management.

Thank you so much for all of the wonderful participants and organisers for making 4S 2018 such an enriching and valuable event!

 

 

 

 

 

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Sinead Golley

For the Food Values Research Group’s September seminar, we are pleased to welcome Dr Sinead Golley:

Food avoidance: why are so many of us going gluten free?

Dr Sinead Golley, CSIRO Health & Biosecurity

Research conducted by the CSIRO has revealed a significant trend amongst Australian adults to engage in self-prescribed dietary modification through the avoidance of key dietary factors. With one-in-five Australians actively avoiding consuming products containing wheat and/or dairy this body of research provides key insights into the drivers of the market for ‘gluten- or dairy-free’ consumer products or dining experiences.

Data presented relating to the avoidance of wheat and dairy products in relation to prevalence, drivers and influences were obtained through a random sample of the Australian population (N = 1184). One in ten adults surveyed reported avoiding wheat foods, 16% dairy foods. While a proportion of avoiders were restricting consumption for reasons such as personal taste, preference or body weight-related factors the vast majority, equalling 15% of Australians, reported avoiding these foods for control of adverse reactions, primarily gastrointestinal in nature.

With important implications for public health this dietary trend is seldom accompanied by a formal diagnosis, or expert dietary supervision, driven substantially by information obtained from complementary medicine or lay sources, such as family, friends or the media. Of concern are the risks inherent in the self-prescribed nature of this behaviour including potential nutritional imbalances and the delay in identification and treatment of potentially serious underlying medical conditions.

Dr Sinead Golley is a behavioural scientist who joined the CSIRO in May 2009. Her particular expertise lies in the areas of social-cognitive and applied health psychology, with specialised understanding of the relationship between implicit cognitive processes, in particular the use of heuristic knowledge structures, and subsequent biases in attitudes, attributions and decision making. Her current research topics include the understanding the drivers of food choice, in particular food avoidance, acceptance of novel technologies in relation to food, and also individual differences with relevance to health attitudes and their impact on (multiple) health behaviours.

When: Wednesday 5th of September, 12-1 PM
Where: Ira Raymond Room, Barr Smith Library, North Terrace Campus, University of Adelaide (click here for campus map)

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Professor Eva Kemps

For the Food Values Research Group’s August seminar, we are pleased to welcome Professor Eva Kemps:

Chocolate, chips, and pizza: It’s just so hard to say ‘no’

Dr Eva Kemps, Professor of Psychology, Flinders University

Most people know the importance of eating a healthy balanced diet, yet many find it difficult to do so. One major contributing factor is an abundance of foods high in fat, salt and/or sugar in the environment. This poses a conflict between eating healthily and indulging in unhealthy temptations. An imbalance in favour of the latter can lead to poor eating habits as well as overeating, thereby contributing to rising obesity rates. Contrary to popular belief, resisting appetising food is not simply a matter of will-power. There are subtle yet powerful psychological influences that can affect what people eat and how much they eat. This seminar will explain how and why people can easily fall prey to these influences. It will also look at some recent strategies developed in our lab in an endeavour to counter these influences to help curb unwanted (over)eating of unhealthy food.

Heart shape made of junk foodDr Eva Kemps is a Professor of Psychology in the College of Education, Psychology and Social Work at Flinders University. Her research focuses on the cognitive psychology of eating behaviour.

When: Wednesday 1st of August, 12-1 PM

Where: Ira Raymond Room, Barr Smith Library, North Terrace Campus, University of Adelaide (click here for campus map)

 

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    In the modern dietary landscape, it’s sometimes difficult to keep up with the dizzying array of celebrity chefs, Instagram famous wellness gurus, and new “clean eating” trends popping up almost weekly. These dietary prescriptions often come with sweeping promises of outrageous cures for everything from autism and asthma, to cancer and depression, a […]

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A few weeks ago, Emily Buddle, a PhD candidate here at University of Adelaide with the Food Values Research Group, met with a group of dairy farmers and managers from Western Victoria across to the Fleurieu Peninsula who are part of “TRACtion”. These farmers are a group who are passionate and work hard towards continuous improvement […]

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The Food Values Research Group has been fortunate this year to have been joined by some excellent speakers on a range of interesting and varied topics. A few weeks ago, Anthropologist Dr Georgina Drew came to explain and discuss the ways that villagers in India used Gandhian-inspired repertoires of resistance to frame water rights within […]

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For the Food Values Research Group’s June seminar, we are pleased to welcome Dr Georgina Drew. “In the Land of Milk and Yogurt, We Don’t Want Coca-Cola”: Gandhi-Inspired Moral Ecologies of Rural Development in India Dr Georgina Drew, Anthropology and Development Studies, School of Social Sciences, University of Adelaide The Coca-Cola insignia is omnipresent in contemporary India but […]

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For the Food Values Research Group’s May seminar, we are pleased to welcome Associate Professor Kerry Wilkinson. Throw another cricket on the barbie? Australian consumers’ awareness and acceptance of insects as food Associate Professor Kerry Wilkinson, School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide Insects have long been consumed as part of the […]

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For the Food Values Research Group’s April seminar, we are pleased to welcome Dr Michelle Phillipov. A ‘Labour of Love’: The politics and pleasures of niche food production Dr Michelle Phillipov, School of Humanities, University of Adelaide Popular food media encourages us to “connect” with the sources—and producers—of our food in order to resist the alienation and […]

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For the Food Values Research Group’s second seminar of 2018, we are pleased to welcome our own Emily Buddle! Australian Meat Consumers’ Understandings of Farm Animal Welfare Ms Emily Buddle, PhD Candidate, Food Values Research Group, School of Humanities, University of Adelaide In developed Western societies, raising animals for meat has come under significant public scrutiny in […]

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