SCP23 EARLY CAREER DAY

 

SCORAI and ERSCP  are thrilled to invite early career researchers to join a free pre-conference Early Career Day on Wednesday 5 July 2023 in Thuis Wageningen (The Netherlands). This day is aimed at providing early career researchers from diverse disciplinary and interdisciplinary programs with a basic orientation in sustainable consumption and production research.

 

Why participate?

Attending this event will give you an opportunity to connect with other early career researchers and senior researchers, building a community and developing a common vocabulary. You'll also have a space to exchange ideas and gain skills to make relevant research contributions. This is an excellent chance to develop your identity as a sustainable consumption and/or production researcher.

 

Whom is this day aimed at?

This event is primarily targeted towards early career researchers, especially PhD students. However, we also welcome advanced master's students and interested post-docs to apply, and we'll make decisions on a case-by-case basis.

 

Proposed Activities

              Part A: Morning  [10:00h - 14:00h]

1. A world café whereby participants can connect and exchange knowledge and experience in relation to transformations towards just and sustainable consumption-production systems. 
2. Dialogue session about circular economy transitions, with keynote speakers dr. Kersty Hobson and dr. Mary Greene. 
3. Food Forest Banquet - an inspiring lunch session about food forestry with Anna Kooi and Wouter van Eck. Anna Kooi will cater a plant-based lunch, based on freshly harvested produce from food forests in the Netherlands. We will talk about how food forests can be analysed in relation to consumption and production patterns.

 

             Part B: Afternoon [14:00h - 21:00h]*

1. Mentoring sessions - Peer-to-peer discussions on academic and personal themes, with guidance from senior SCORAI & ERSCP scholars
2. Skills development - Input session chaired by Stefan Wahlen on how to write and submit papers, followed by a Q&A session.
3. Drinks and/or dinner (TBD)

 

*The afternoon activities are exclusively open to participants registered for the SCP23 Conference.

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Registrations are closed!

 

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Background of the speakers:

• Dr. Kersty Hobson is a Reader in Human Geography at the School of Geography and Planning at Cardiff University. Her research interests focus on issues of social and environmental transformation, particularly in the fields of sustainable production and consumption, and multi-level environmental governance. She has held academic positions at the University of Birmingham, Australian National University, and the University of Oxford, where her research has examined household sustainability practices; environmental non-governmental organizations; animal geographies; as well as climate change governance and public deliberation. Her current research focuses on the socio-political implications of, and challenges for, the circular economy agenda.

 

• Dr. Mary Greene is an Assistant Professor at the Environmental Policy Group at Wageningen University. She is an expert in critical geographical and sociological research on (un)sustainable consumption to which she applies interdisciplinary, participatory, and cross-cultural research methods to explore intersecting contextual processes shaping daily lifestyles and practices. Her expertise lies in investigating the intersection of consumption with broader dynamics in systems of provision. Her work explores the role and experience of citizen-consumers in innovations towards sustainable production and consumption systems, from community-driven interventions to urban circular economy transitions. 

 

• Anna Kooi is a food sociologist and chef. Her work interconnects social theory with food practices in their myriad manifestations, ranging from food activism and gastronomy to participatory- and performance art. Since 2019, she has been working with Cascoland, Colaboratory Kitchen, the Slow Food Youth Network, Food Council MRA and Taste Before You Waste. As part of her work for Cascoland, Anna visited food forests in Latin America and co-organized Lab&Kitchens for the Association for Tropical Biology and Conservation in 2021 and 2022. Currently, she is researching the history of fermentation practices as research assistant of MIT professor dr. Kate Brown, writing her PhD-proposal and co-organizing an international conference on the future of food forests with Wouter van Eck and Kate Brown. 

-> Do you want to know more? Read Anna Kooi's collum here.

 

• Wouter van Eck is designer and co-farmer of Food Forest Ketelbroek in the Netherlands, which was created in 2009 on a bare field of 2.5 hectare. Before starting this initiative, he was a teacher at Nijmegen University and head of the campaign on Food and Agriculture of Friends of the Earth. Nowadays Wouter is the chairperson of Stichting Voedselbosbouw Nederland (Foundation Food Forestry Netherlands), which is concentrating on the conversion of conventional farmlands to food forests. Main goal is to combine farming and nature. Together with chef Emile van der Staak from Michelin awarded restaurant De Nieuwe Winkel in Nijmegen Wouter coined 'botanical gastronomy', based upon developing new dishes from the many different producing plants in food forestry.

->  Do you want to know more? Read  Wouter van Eck's interview here.