Research Cluster for Food Cultures in Transition
A multidisciplinary approach to make food more sustainable in challenging times
Many aspects of human life are affected by the ways in which people produce, distribute and consume food and drink. The cultures we create around food need to be healthy and fair, and environmentally sustainable.
The purpose of the multidisciplinary cluster for the study of Food Cultures in Transition (FoodCiTi) is to make food more sustainable in challenging times. The cluster is led by Professor Lisa Jack, Professor of Accounting in the Faculty of Business and Law.
FoodCiTi is situated in the new field of sustainability transitions and its intersections with agri-food systems. We're concerned with changes that affect individual food choices, local provision of food and global food systems.
We follow the notion that food cultures are the practices, attitudes, beliefs and choices of individuals and groups, as well as the networks and institutions surrounding the production, distribution and consumption of food. We're looking to learn from past and present food cultures to help design new futures for food that will sustain people and the planet.
We explore food and drink from every angle and our researchers come from all areas of the University – science, humanities, business and law, technology and the creative industries.
The cluster sits under the University's Sustainability and the Environment research theme.
FoodCiTi has 3 sub-themes that reflect our research strengths
Meeting the food needs of the future
The ways food is produced and distributed have changed dramatically over the last 50 years and a new direction for UK food is needed.
Sustainable food systems are of significant concern to governments. It is becoming apparent that current systems, particularly in developed countries, are neither secure nor sustainable.
Countries are moving towards having National Food Policies, with the first phase of the UK policy being published in 2020. Our food systems should tackle issues such as food inequality, poor health outcomes and childhood obesity as well as sustainability and waste reduction.
Our research aligns with the UN's Sustainability Goals and has links with the food and drink industry, policy makers, local government and campaigners across the world, particularly in less-developed countries.
Alongside our global focus, helping to transition the city of Portsmouth to a sustainable future is central to our work. This supports our strategy to be one of the leading civic universities.
The city is one of the most densely-populated in Europe, with one of the UK's highest levels of food poverty and a prevalence of diet-related health issues. The city's port is the UK's fourth largest importer of non-EU fruit and vegetables, and the risk of flooding due to climate change exists alongside a high demand for local and sustainable food.
Professor Lisa Jack
Professor Mark Xu
Dr Laurel Forster
Media ready expert
Professor Chris Simms
Professor Steve Fletcher
Media ready expert
Professor Deborah Sugg Ryan
Professor Barry Smart
Dr Edward Smart
Media ready expert
Dr Cressida Bowyer
Dr Lorenzo Stafford
Dr Matthew Anderson
Sustainability and Business
We're identifying how businesses can embed sustainability practices to contribute to achieving the UN's Sustainable Development Goals (SDGs).
We're looking into how organisations in low technology and process industries can optimise the management of their product and process development. Explore our innovation management research.
Sustainability and the Environment
In this research theme – one of five within the University – we're exploring topics like climate change and plastic pollution, and focusing on how we can help preserve the planet.