A Chance To Highlight Your Work And Reach Out To Other Members: The member snapshot series provides a space for individual FCRN network members to introduce themselves and their work in no more than 150 words. Our aim for this series to showcase the interdisciplinary nature of the food system and to help facilitate interactions and networking among members. If you’re a member and would like to be featured, please get in touch.
A recent addition to the Nourish Scotland office in Edinburgh, Megan MacLeod has a BSc in Human Nutrition from St. Francis Xavier University in NS, Canada and a Master in Food Culture and Communication: Human Ecology and Sustainability from the University of Gastronomic Sciences in Pollenzo, Italy.
FCRN member Mark Stein is researching sustainable public food procurement in UK school catering. After 22 years working in economic development at Tameside Council he is now doing an M Phil dissertation at the University of Salford in Manchester. In his research he examines fifteen local authorities in the north of England, covering around five thousand schools. His work focuses on municipal procurement processes including:
Henri de Ruitter is a PhD student at the University of Aberdeen & the James Hutton Institute in Aberdeen. His PhD project considers the implications of achieving healthy and sustainable diets for future land use. Synergies between land use, greenhouse gas emissions and health will be explored by using and expanding existing models, and in doing so this work aims to contribute to the understanding of what comprises a sustainable diet.
FCRN member Alexander Schrode is currently carrying out a PhD at the Freie Universität, Berlin on political instruments for creating sustainable diets.
This week we meet our new member Saher Hasnain, a master student at the University of Oxford (School of Geography and Environment), who carries out research focused on environmental health in urban food environments from a consumer perspective. Saher is especially interested in consumer perspectives on concepts like 'safety', 'purity' and 'organic' and interpretations of and actions based on food related environmental health threats.