Author archives: a1667798
Search news stories
Enter a keyword to search news.
Gene editing in the beef industry
A new research project led by Food Values Research Group convenor Prof Rachel Ankeny seeks to understand community attitudes towards the use of gene editing in the beef industry.
Seminar - September 2021
Corporate Cultivation of Consumption: Time to Release the Weapons of the Structurally Weak
Food and the Colonies: A Potted History of Chinese Food in Twentieth-Century Sydney and Singapore
On 25 August 2021, we were joined by Dr Cecilia Leong-Salobir who spoke about the development of Chinese culinary culture in Sydney and Singapore during the 20th century.
Souper Foods
On 17 July 2021, Food Values Research Group convenor Prof Rachel Ankeny took part in a panel discussion on sustainable food as part of the Adelaide Festival of Ideas.
Seminar - August 2021
Food and the Colonies: A Potted History of Chinese Food in Twentieth-Century Sydney and Singapore
Food Gardening in the Pandemic: Reflections on Pleasure, Time and Hope
On 22 July 2021, we were joined by Dr Kelly Donati who discussed the results of a food gardening survey conducted by Sustain: the Australian Food Network in 2020.
[Read more about Food Gardening in the Pandemic: Reflections on Pleasure, Time and Hope]
NSW lifts moratorium on genetically modified crops
New South Wales ends 18-year moratorium on genetically modified crops.
[Read more about NSW lifts moratorium on genetically modified crops]
Food Waste, Sustainable Diets and Climate Change – Coherent Solutions in the Long View
On 28 June 2021, we were joined by Dr Christian Reynolds who talked about food waste and sustainable diets in the context of climate change.
Seminar - June 2021
Food Waste, Sustainable Diets and Climate Change – Coherent Solutions in the Long View