Food Innovation, Entrepreneurship, and Networks
Supporting Innovation Networks in Small Agri-Food Businesses
The valuable contribution that small enterprises (producers) make within rural and peripheral regions to local food production has been widely acknowledged. The food sector generally is associated with incremental forms of innovation (for example product adaptations rather than new products to the market) and characterised by barriers to innovation, which include limited resources for R&D, and a lack of engagement with support agencies. Growing attention has been paid in the rural studies literature to “alternative food networks” and “short supply chains”, where the production and consumption of food are more closely connected, for instance through farmers’ markets and other sales channels outside the conventional supermarket model.
The findings and recommendations from our research have directly impacted on the content and development of food policy and strategy within Northern Ireland and across Europe. Our research recommendations have been adopted by policy makers in Bulgaria and Norway, leading to new measures in regional development strategies that have directly enhanced the innovation capacity of micro size agri-food producers (i.e. less than 10 employees) (I1). Within Northern Ireland our research has directly led to the inclusion of measures on inter-firm cooperation into the Department of Agriculture, Environment and Rural Affairs (DAERA) Rural Development Programme (I2). This body of research formed an Impact Case Study for REF 2021.
Market Intelligence, Consumer Insight, and Marketing
Utilising dunnhumby UK Tesco Clubcard data to support SMEs
Dunnhumby UK manage Tesco Clubcard shopper data, which provides detail into who buys what and how food shoppers respond to marketing activities (in-store, on-line and on-pack). The capacity of SME food producers to source and utilise Clubcard data is constrained by the lack of financial resource to source it and capacity to exploit the insight.
A further constraint is SMEs’ typically ad hoc approach to marketing and new product development (NPD) process required to exploit the data. By making available Clubcard data, to enable producers to take informed decisions on which consumers to target and new products to develop SMEs can improve their competitive position within the marketplace. Within UUBS, our PhD Researchers are working on a range of studies to support the utilisation of this data by SME food and drink producers.
Food Safety, Security, and Supply Chain Management
Trust the Meat Thermometer
Meat has been identified a common source of foodborne disease and a public health concern. Global advice from the World Health Organisation recommends that consumers cook food thoroughly and “ideally use a thermometer” to ensure food is safe for consumption. There has been no comprehensive study of usage, ownership, and attitudes towards meat thermometers on the island of Ireland.
This project provided the evidence base needed to change the advice given by food safety authorities for cooking meat. The project resulted in new advice on meat thermometer use being included on the safefood website and an awareness raising multi-media across Ireland on the ownership and use of meat thermometers.
Food Insecurity, Food Poverty, and Policy
Food Affordability and Accessibility
Food affordability is a key factor determining access to food, dependent not only on food cost but also on the disposable income that can be spent on food. Our research has been used to inform and support the strategic direction of non-governmental organisations (NGOs), public sector bodies and retailers to promote the affordability and accessibility of food to consumers, thereby tackling the wider societal challenges of reducing food insecurity and an obesogenic environment.
Our ground-breaking research is the first of its kind in the UK and has been used as the independent evidence base by these stakeholders, resulting in four key impacts
1. Informed the strategic direction of NGOs working on the global challenge of food insecurity. The research was used by a coalition of NGOs (e.g., Independent Food Aid Network (IFAN), Children in Northern Ireland (CinNI) and Food Foundation) to continuously improve their collective knowledge surrounding food insecurity
2. Stimulated policy debate on food insecurity and influenced public health messaging as priority areas requiring government action. UUBS research has ensured that food insecurity has attained policy attention with citations in the House of Lords Select Committee on Food, Poverty, Health / Environment report.
3. Initiated a collaborative stakeholder approach to inform public debate on the healthiness of food retail promotions. The research highlighted the need for greater engagement between public bodies (e.g., Food Standards Agency [FSA]) and grocery retailers to tackle wider societal problems such as food affordability more collaboratively, leading to the inception of a bi-annual retailer forum.
4. Changed retailers’ strategies around the prominence of healthier food products to make the healthier choice the more affordable, accessible and available choice for consumers.
Food Ecosystems, Sustainability, and Regenerative Practices
Regenerative Hospitality Summit 2024
The Regenerative Hospitality summit held between 5 – 8th May 2024 in Transylvania, Romania. The purpose of the summit was to convene a conversation with globally renowned thought leaders on how regenerative practices can be applied in hospitality. We also explored how to harmonise the activities of hospitality, food and drink organisations, with the natural ecosystems, communities and places of which they are a part, to help them thrive. The summit was a collaborative partnership between The Oxford Cultural Collective and The Ratiu Charitable Family Foundation.
"I just wanted to say thank you so much for the last few days. I really had the most wonderful time imaginable! I came away feeling revived and inspired. It was the perfect group - a really good mix (so well curated). I’m so grateful that you included me!" Skye Gyngell, Culinary Director of Heckfield Place
During the summit we also piloted an annual international student volunteering programme where volunteers were responsible for undertaking one or more of the following roles: front of house, airport transfers, menu development, catering, service and event set-up. Overall, the summit built a supportive international network of organisations and individuals, committed to achieving regenerative impact and showcased ways in which food, drink are hospitality organisations are embracing regenerative practice, as a source of inspiration to others. Delegates considered the summit to be a positive and impactful experience.