BU Research Blog

BU Research Centre CSSRC is celebrating its interdisciplinary and intersectoral research around ‘Novel Foods’ on Wednesday 11th June 2025, 3.15-5.00pm in DG06.

The Centre for Sustainable & Socially Responsible Consumption (CSSRC) invites you to attend its research event on Wednesday 11^th June 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