SCAF Webinar Series

We host a series of online webinars every 6 weeks to showcase the depth and breadth of work relevant to the alliance. Webinars are held either during the working day at 1pm, or in the evening at 7pm. Each webinar will feature two speakers presenting for ~20 minutes followed by a discussion and Q&A.

We are looking for speakers! Whilst we aim for a research and innovation focus, we would like to feature the work across sectors and disciplines within the broader topic of food. Early career members are particularly encouraged to come forward.

Register yourself or nominate someone at this link.

Upcoming webinars

Update coming soon.

 

All recordings and slides for our past webinars are shared with our SCAF members on our Slack platform. Not a SCAF member? Membership is free, and everyone interested in the broader topic of food is invited to join, including members of the public. Join the Alliance here

Are you a SCAF member but not yet on Slack? All SCAF members are invited to join our collaboration and networking platform – for an opportunity to meet colleagues and share resources. Look out for the Slack joining link sent to you in the welcome email, or contact scaf@glasgow.ac.uk for a new one.

 

Past webinars

10/06, 7:00pm: Cultivating Change: Crofting on Eigg

Ed Pybus discussed what crofting is, how it combines with community ownership to provide access to land and opportunities for small scale food productions, the specific issues that the crofting community on the Isle of Eigg face, how they can be addressed and the wider implications for small scale food production on Eigg. We also heard from Neil Robertson, crofter on the Isle of Eigg, on his own experiences of living and crofting on the island for nearly 35 years.

 

29/04, 1:00pm: Communicating Food - A Journey Through Scottish Food Heritage and Culinary Culture 

Dr Lindsay Middleton, Peter Gilchrist, and Dr Ana Tominc joined us to discuss using different media to communicate about food. Lindsay and Peter spoke about Scottish food heritage and using podcasts as a tool for education and communication, while Ana introduced her new book "Communicating Scotland through Food" and spoke about engaging with food through social media. 

 

24/04, 12:40pm: Corporate Power in the Food System

Dr Kathrin Lauber, a Leverhulme Early Career Fellow based at the University of Edinburgh’s Global Health Policy Unit, discussed corporate power in the food system. We also heard from Dr Jay Burns, a Postdoctoral Researcher at the University of Edinburgh, about biodiversity policy.

 

18/03, 7pm: New Research for Sustainable Food Futures

From Beans to Procurement and Public Sector Solutions – this webinar shared findings from two SCAF Pump Priming Projects from Round 1: the Full of Beans campaign which helps people to learn about the environmental and health benefits of growing and eating beans with Dr Emily May Armstrong, Glasgow Food Policy Partnership, and Food System Resilience - Public Sector Local Food Procurement, a project on improving the procurement of sustainable local food produce in the public sector with Dr Ifeyinwa Kanu, IntelliDigest. 

 

04/02, 1pm: Bridging Science and Policy

Hosted by the SCAF Early Career Network, Prof Nick Jonsson spoke about how he ended up working for the Food Standards Agency (FSA), how scientists can engage with the FSA, and the potential benefits of doing so. 

 

12/11, 1pm: Food Insecurity in Infancy 

Talks from Emma Hunter, Robert Gordon University, Emma Smith and Mike Burns, Glasgow City Health and Social Care Partnership, exploring food insecurity in infancy.

 

27/11, 3.20-4.35pm: Aquaculture: Fish and Seafood

Talks by Stephanie Horn, Alexandra Pounds and Matthew Sprague exploring the role of aquaculture in the food system.

 

28/10, 3pm: Yes to Veg! 

“Yes to Veg!” is a project created by Nourish Scotland which uses a food systems approach to facilitate access to vegetables in nursery age children. In this webinar we were presented with the evaluation results of a research study conducted by the University of Glasgow in collaboration with Nourish Scotland and the NHS Health Improvement Thrive Under 5 project in Glasgow. 

 

01/10, 7pm: Can Seaweed Go Mainstream as a Food and Ingredient? 

With Dr Sarah Cottin, Lecturer in Nutritional Studies at Abertay University, and Dr Martha Redway, Honorary Research Assistant at the University of Glasgow.

 

20/08, 1pm: Early Career Network Webinar - How can early career professionals influence the food system? 

With David Thomson, Food and Drink Scotland. 

 

28/05, 1pm: Livestock Microbiota

With Dr Laura Glendinning, Chancellor's Fellow at the University of Edinburgh, and Dr Mick Watson, Principal Scientist at DSM Firmenich. 

 

16/04, 7pm: Vertical Farming

With Prof Derek Stewart, Director of the Advanced Plant Growth Centre at the James Hutton Institute, and Prof Nicola Holden, Food Security Challenge Centre Lead at the SRUC.

 

05/03, 1pm: Sustainable Food Choices

With Dr Tess Davis, Research Associate, and Ms Maddie Sinclair, PhD student, from the University of Glasgow.

 

First published: 28 March 2024

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