Eighth International Conference on Food Studies - University of British Columbia, Robson Square

PUBLISHED 4 months ago BY rb ON • 84 Views
Theme 1: Food Production and Sustainability

Exploring the environmental conditions of food production.
Principles and practices of sustainable agriculture
The green revolution
The new green revolution
Genetically modified foods
Organic foods
Natural disasters and the food supply
Food production and the water supply
Diversion of foods into biofuels
Implications of transitions with growing affluence from grains, legumes and pulses, to meat and dairy
Agricultural fossil fuel use and rising energy costs
Soil depletion, exhaustion, erosion and fertilizers; and remedies
Agricultural land availability and ‘peak food’
Farmland preservation
Urban agriculture
Agriculture and deforestation
Agricultural greenhouse gases and climate change; and remedies in agricultural carbon sequestration
Hydroponic and low-carbon agriculture
Farm originated and feedlot pollution
Animal welfare
Sustainability of wild fisheries and other wild food sources
The environmental impact of seafood farms
Waste management in food production and environmental sustainability
The global food market
Large scale and global agribusiness: efficiencies, offerings and deficiencies
Community food security
Sustainable food communities
The local food movement
Economics of farmers markets and community co-ops
Urban and rural food deserts
Supply chains: just-in-time distribution, transportation and warehousing

Green Revolution
New Green Revolution
Genetically Modified Foods
Food Supply
Fossil Fuels
Soil Science
Peak Food
Farmland Preservation
Urban Agriculture
Climate Change
Animal Welfare
Waste Management
Food Markets
Local Foods
Food Deserts
Food Supply Chains
Farmers Markets
Food Co-ops
Theme 2: Food, Nutrition and Health

Investigating the interrelationships of nutrition and human health.
Human nutritional and dietary needs
The chemistry of food, nutrition and human energy
Food contamination and food-borne illness
Food safety assurance, risk analysis and regulation
Growth hormones and antibiotics in food, and their effects on children
Food and chronic disease: obesity, heart disease, cancer, diabetes
Food poverty
The socially equitable diet
Food, nutrition and public health
Nutrition labeling
Processed and unprocessed foods: health implications
Safe fruit and vegetable processing in a global market
Genetically modified foods and food engineering
Foods and nanotechnology
Food flavors, the taste of food and preferences
Biotechnology and today’s food
Food and global health challenges
Consumer trends and nutritional behaviors
Nutrition and disease management and prevention
Food and the wellness industry
Eating disorders
Vitamin supplements and medical needs
Food marketing to children
Ethnic foods and community nutrition

Food Safety
Food Poverty
Harmful Eating
Food Engineering
Food Flavors
Food Preservatives
Eating Disorders
Theme 3: Food Politics, Policies and Cultures

Exploring claims, controversies, positions, interests and values connected with food.
Urbanization, population growth and the global food supply
The political economy of food
Food prices inflation and food scarcity
Food supply, transportation and storage
Free markets versus agricultural protectionism and subsidies
Farm law and public financing
The impacts of developed world trade barriers on the developing world
Hunger and poverty: public policy in food and nutrition
WHO policies on world nutrition
Global food ethics
Farmers’ organizations and movements
Farm worker rights
Fast food and slow food
Celebrity and media chefs
Consumer ‘taste’
Vegetarian, vegan and other dietary systems
‘Ethnic’ and regional foods
Food taboos: kosher, halal etc.
The cultures of ‘the table’
Food sociability
Gendered home cooking patterns
School and community food gardens
The alternative food movement
Food advertising and food media
Food safety regulations and guidelines
Food self-sufficiency and ‘food sovereignty’
‘Fair Trade’
Animal rights and welfare initiatives
Food sovereignty and free trade regimes
Malnutrition and international food programs

Free Trade
Fair Trade
Agricultural Workers
Culinary Arts
Alternative Foods Movement
Local Foods Movement
Industry Lobby Groups,
Fast Foods
Slow Foods
Animal Rights
Health and Nutrition Education