Tagged / CSSRC

Making “ugly” attractive: Can the way in which imperfect fruit & vegetables are presented reduce “ugly” food waste?

A Presentation of BA Leverhulme Funded Research

Wednesday 29th October 2025, 3.30-5.00pm, DG06

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) invites you to attend its research event on Wednesday 29th October 2025 to enjoy a presentation of BA Leverhulme funded research. After a welcome refreshment this interesting, interactive and informative event will comprise a topical presentation session, led by members of CSSRC and colleague, as outlined below. Opportunity for discussions and networking over drinks and nibbles after the talk will round off the event.

Making “ugly” attractive: Can the way in which imperfect fruit & vegetables are presented reduce “ugly” food waste?

Food waste is one of today’s most pressing sustainability challenges, with consumer rejection of imperfect or “ugly” fruit and vegetables contributing to the problem. Retailers and policymakers alike are searching for strategies that not only increase acceptance of this type of produce but also reduce waste in stores and households.

Questions to address are: How do shoppers actually view “ugly” fruit and vegetables? What selling approaches can help shift perceptions and purchasing behaviour?

This talk will be presented by Dr Guljira Manimont (BU), Dr Jay Kim (University of Strathclyde), and Professor Juliet Memery (BU). Funded by the British Academy, their project explores consumer responses to imperfect produce and offers insights with practical implications for retail practice and sustainability.

Provisional Timetable:

3.30-3.45pm – Welcome refreshments

3.45-4.30pm – Presentation sessions

4.30-5.00pm – Discussion, networking and refreshments

This is a free event, but you must register to attend via Eventbrite: https://www.eventbrite.co.uk/e/making-ugly-attractive-reducing-food-waste-tickets-1720479824469?aff=oddtdtcreator

About CSSRC

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) aims to promote and advance the understanding of sustainable consumption and socially responsible consumption through developing and delivering internationally renowned research. It provides a hub to explore and address topics that are currently globally relevant, through utilising a strong interdisciplinary focus. Webpage: https://www.bournemouth.ac.uk/research/centres-institutes/centre-sustainable-socially-responsible-consumption

NEW DATE – Free Research Event – Wednesday 2nd July – A Celebration of ‘Novel Food’ Related Research

BU Research Centre CSSRC is celebrating its interdisciplinary and intersectoral research around ‘Novel Foods’ on Wednesday 2nd July June 2025, 3.15-5.00pm in DG234.

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) invites you to attend its research event on Wednesday 2nd July 2025 to celebrate its interdisciplinary and intersectoral research around ‘novel foods’. After a welcome refreshment this interesting, interactive and informative event will comprise of two topical presentation sessions, each led by a member of CSSRC, as outlined below. Opportunity for discussions and networking over drinks and nibbles after the talks will round off the event.

Session 1: Timing, Fatigue, and the Message: Advertising Strategies for Insect-Based Foods

Dr Guljira Manimont will present this session, introducing her research on advertising and consumer perceptions of insect-based foods. These foods are often described as the future of sustainable eating. They are packed with nutrients, environmentally friendly, and a strong alternative to traditional protein. But despite these benefits, most consumers in Western markets still say… no thanks! From an advertising perspective, this presents both a valuable opportunity and a significant challenge: how can we communicate their benefits in ways that effectively encourage consumer engagement? Her recent work investigates not only the content of advertising messages—such as health, social, or environmental benefits—but also the importance of message timing and cognitive depletion on consumer receptiveness on messages. Dr Manimont will share findings from two experimental studies in Australia and the USA, showing how message framing interacts with mental state and timing to influence responses to edible insects.

Session 2: Farm Under Water

Dr Anastasia Vayona will present this session and introduce her work around seaweed as a food. This talk will discuss her recent outreach collaboration with Avonwood Primary School during the ESRC Festival of Social Science, aimed at raising awareness of edible seaweed as a nutritious and sustainable food source. She engaged pupils in understanding its ecological importance through interactive activities, including the concept of underwater farming—integrating seaweed, fish, and shellfish to promote environmental health and food security. Pupils also had the chance to taste seaweed-based treats, creating a tangible link between marine science and everyday life. She will discuss the educational, environmental, and gastronomic dimensions of this initiative.

Provisional Timetable:

3.15-3.30pm – Welcome refreshments

3.30-4.30pm – Presentation sessions

4.30-5.00pm – Discussion, networking and refreshments

This is a free event, but you must register to attend via Eventbrite: https://www.eventbrite.co.uk/e/a-celebration-of-novel-food-related-research-tickets-1372631601069?aff=oddtdtcreator

About CSSRC

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) aims to promote and advance the understanding of sustainable consumption and socially responsible consumption through developing and delivering internationally renowned research. It provides a hub to explore and address topics that are currently globally relevant, through utilising a strong interdisciplinary focus. Webpage: https://www.bournemouth.ac.uk/research/centres-institutes/centre-sustainable-socially-responsible-consumption

Free Research Event – Wednesday 26th February – A Celebration of Sustainable Consumption Related Research

BU Research Centre CSSRC is celebrating its interdisciplinary and intersectoral research around Sustainable Consumption on Wednesday 26th February 2025, 3.15-5.00pm.

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) invites you to attend its research event on Wednesday 26th February 2025 to celebrate its interdisciplinary and intersectoral research around sustainable consumption. After a welcome refreshment this interesting and informative event will comprise of two topical presentation sessions, each lead by a member of CSSRC, as outlined below. Opportunity for discussions and networking over refreshments after the talks will round off the event.

Session 1: Sustainability, Place Brands and congruence- how important are they in student choice? 

Professor of Societal Marketing, Chris Chapleo will discuss his current research in relation to two core projects: the first of these concerns the role of sustainability in university communications and branding, and whether sustainability league tables really matter to key stakeholders. He is also looking at sustainable city brands and how this links to universities in these cities. This is a joint project between BU and Pannonia, Hungary.  The second, related project is looking at how students choose a university and their ‘congruence’ with city/ university brands. This project is a collaboration between Bournemouth University, University of the West of England, and University of Plymouth.

Session 2: Understanding and encouraging the consumption of pulses

Professor of Psychology Katherine Appleton will present this session and introduce her work in this area. Pulses, including beans, chickpeas and lentils, are healthy, sustainable, low-cost foods, but consumption is low and increased consumption would benefit the health of the population and the planet. I have a programme of work looking at trying to understand why pulse consumption is low, and how we can increase this. I will speak about two studies that were completed last year looking at barriers and facilitators to pulse consumption, with specific foci on the use of recipes, enjoyment and cooking skills in increasing consumption. I will finish by considering our current ongoing study, and where we might be going next.

Provisional Timetable:

3.15-3.30pm – Welcome refreshment

3.30-4.30pm – Presentation sessions

4.30-5.00pm – Discussion, networking and refreshments

This is a free event, but you must register to attend via Eventbrite: https://www.eventbrite.co.uk/e/a-celebration-of-sustainable-consumption-related-research-tickets-1224716332519?aff=oddtdtcreator

About CSSRC

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) aims to promote and advance the understanding of sustainable consumption and socially responsible consumption through developing and delivering internationally renowned research. It provides a hub to explore and address topics that are currently globally relevant, through utilising a strong interdisciplinary focus. Webpage: https://www.bournemouth.ac.uk/research/centres-institutes/centre-sustainable-socially-responsible-consumption

Free Research Event – Wednesday 26th June – A Celebration of Sustainable Food Related Research

BU Research Centre CSSRC is celebrating its interdisciplinary and intersectoral research around sustainable food on Wednesday 26th June 2024, 4.45-7.00pm.

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) invites you to attend its research event on Wednesday 26th June 2024 to celebrate its interdisciplinary and intersectoral research around sustainable food. After a welcome refreshment this interesting and informative event will comprise of three topical presentation sessions, each lead by a member of CSSRC, as outlined below. Opportunity for discussions and networking over drinks and nibbles after the talks will round off the event.

Session 1: FoodMAPP: Local food supply communicated through a transactional searchable MAP based APPlication

FoodMAPP is a European funded research project that is developing a searchable map-based platform that will enable consumers to search and buy food products directly from local suppliers. Currently within Europe food is transported, on average, 171km from farm to fork. 26 per cent of global carbon emissions come from food and large volumes of food are wasted. The FoodMAPP project aims to address these challenges by enabling consumers to identify and purchase local sources of food in real time to shorten supply chains and reduce food waste, while also providing additional sustainable income to food producers and providers. The project, led by Professor of Consumer Behaviour Jeff Bray, consists of a consortium of European partners, comprising academic partners in Croatia, Hungary, Spain and Belgium and industry partners in France & Austria. In this session Professor Bray will introduce the project and discuss current insights from it.

Session 2: Assessing the impact of food prices on consumption and health

Professor of Economics Tim Lloyd will present this session and introduce this Defra funded project. The overall aim of this project is to develop user-friendly software, underpinned by theory and modelling that will provide Defra with the capacity to assess the potential impacts of external and internal shocks and the outcome of potential policy options, not just on prices but on food consumption more generally, including the health impacts across socio-economic groups, while addressing the resilience of the UK food chain and environmental challenges. The project has Defra Funding for two years and is a collaboration with the University of Exeter, that develops previous work on food price modelling in relation to Brexit that formed the basis of an Impact Case submitted to UoA17 (Business and Management) in REF2021. The current project started in December 2023 and is in its early phase of development. The BU team comprises Tim Lloyd (Professor of Economics) and Adam Witt (ECR) from the Department of Accounting Finance and Economics in BUBS. It is envisioned that the output of the project will augment the government’s analytical capacity in the politically sensitive area of food prices and form an Impact Case Study for REF2029.

Session 3: An exploration of alternative food network practices

The landscape of food systems is evolving, with alternative food networks (AFNs) gaining prominence. AFNs encompass decentralised and locally rooted system that seek to establish direct connections between producers and consumers, often bypassing conventional supply chains e.g. farmers’ markets, community-supported agriculture (CSA), and food cooperatives. As consumer preferences shift towards locally sourced and sustainable food options, it is essential to assess the challenges and opportunities that arise in the context of AFNs. Through exploring AFNs and SFSCs, this project seeks to understand their potential contributions to sustainability, resilience, and community well-being. In this session Dr Anthony Ezenwa will present his BU QR-funded research that explores the nuances of Alternative Food Networks (AFNs) and Short Food Supply Chains (SFSCs), using Dorset County, England as a comprehensive case study. Dr Ezenwa will highlight the various typologies and meanings associated with these concepts and discuss how the social and institutional perspectives surrounding the challenges and opportunities within AFNs and SFSCs practices in the region, shedding light on their intricate links.

Provisional Timetable:

4.45-5.00pm – Welcome refreshments

5.00-6.15pm – Presentation sessions

6.15-7.00pm – Discussion, networking and refreshments

This is a free event, but you must register to attend via Eventbrite: A Celebration of Sustainable Food Related Research Tickets, Wed 26 Jun 2024 at 16:45 | Eventbrite