Projects that the BESS Lab has supported:
Co-production of healthy, sustainable food systems for disadvantaged communities
This work will provide citizens of culturally-diverse disadvantaged communities with choice and agency over the food they consume, by co-developing new products, new supply chains and new policy frameworks that deliver an affordable, attractive, healthy and sustainable diet. The BESS Lab facilities are being used to enable communities to take part in generating and collecting data collection using Surface Devices and eye-tracking equipment in a series of real-world and lab based studies.
Lead Research Organisation: University of Reading
Department Name: Food and Nutritional Sciences
Research Lead: Prof. Carol Wagstaff