Food Studies’s Updates

Food Production and Sustainability: Tenth International Conference on Food Studies

Media embedded October 16, 2020

Communication and Composting: A Service-learning Case Study

  • Jay Newell, Professor, Greenlee Journalism and Communication, Iowa State University
  • Laura Witzling, Assistant professor, Greenlee School of Journalism and Communication, Iowa State University, Iowa, United State
Media embedded October 16, 2020

It’s the How, Not the Who: Differences in Meat Production Practices Determine Its Impacts

  • Pam Kleppel, Co-owner, Longfield Farm, United States
  • Gary Kleppel, Professor Emeritus, Biology, SUNY Albany, United States
Media embedded October 16, 2020

What Does Food Sovereignty Mean for People with Disabilities

  • Washieka Torres, Teaching Assistant, Disability and Human Development, University of Illinois at Chicago, United States
Media embedded October 16, 2020

Brewing By-products Upcycling Potential: Nutritional Valuable Compounds and Antioxidant Activity Evaluation

  • Elisabetta Bravi, Research fellow, Italian Brewing Research Center (CERB), Italy
Media embedded October 16, 2020

F and B Produce Supply Chain Disruption: Targeting Food Deserts in the U.S.

  • Cynthia Mejia, Associate Professor & Interim Chair, Department of Foodservice & Lodging Management, University of Central Florida, Rosen College of Hospitality Management, United States

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  • Patricia Boling
  • Gina Keel