BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Food Systems Equality - ECPv6.0.5//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Food Systems Equality
X-ORIGINAL-URL:https://research.reading.ac.uk/food-systems-equality
X-WR-CALDESC:Events for Food Systems Equality
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20180325T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20181028T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20190331T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20191027T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20200329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20201025T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20210328T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20211031T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;VALUE=DATE:20210831
DTEND;VALUE=DATE:20210904
DTSTAMP:20260512T211503
CREATED:20210802T154734Z
LAST-MODIFIED:20210825T215435Z
UID:312-1630368000-1630713599@research.reading.ac.uk
SUMMARY:RGS-IBG Conference: Good work for good food
DESCRIPTION:Session conveners: Hannah Pitt Sustainable Places Research Institute\, Cardiff University; Ana Moragues Faus\, University of Barcelona; Susanna Klassen\, University of British Columbia; Poppy Nicol Sustainable Places Research Institute\, Cardiff University. \nSponsored by the Geographies of Justice Research Group.  \nThe 2020 pandemic brought public attention to the vital work of food producers and others who keep supplies available and moving. Recognition of these roles as ‘key workers’ came in stark contrast to how hidden food work typically remains. Even more ethically motivated consumers have neglected work conditions supplying their food (Gray 2013). Popular narratives dismiss food production jobs as unskilled (Klocker et al 2020)\, and they typically earn low social and financial value. Terms for some workers represent modern slavery (Howard and Forin 2019); during the Covid crisis some have been pressured to work in unsafe conditions. Even producers meeting ecologically sustainable standards struggle to fairly reward labourers (Wieler et al 2016). Many minority world countries struggle to balance reliance on migrant food workers with a desire to limit immigration (Rye and Scott 2018). Labour-related inequities disproportionately impact people of colour; racism and colonialist legacies limit access to becoming a food producer (Levkoe & Offeh-Gyimah 2020). Technological solutions to labour shortages may well exacerbate injustices within food systems (Rotz et al 2019). More promising might be workers’ collective action\, particularly when connected to consumer campaigns (Minkoff Zern 2014). These tensions suggest unresolved questions regarding how to achieve just\, sustainable food systems in which jobs producing\, processing and distributing food are dignified and fairly rewarded. This session will explore good work for good food: How have bad food jobs become so prevalent? Who will do food work in future? How will they gain necessary skills and knowledge? And how can all food workers be guaranteed fair conditions and rewards?   \nWe welcome contributions considering all dimensions of Good Food Work: labour migration; education and training; standards and certification; dismantling racism and colonialist legacies; economics of fair pay; social recognition of food work; action for change; doing research with food workers and activists. We intend to run two sessions: a typical papers session followed by a round table to enable discussion between presenters and others.  
URL:https://research.reading.ac.uk/food-systems-equality/event/rgs-ibg-conference-good-work-for-good-food/
LOCATION:Virtual event\, United Kingdom (UK)
CATEGORIES:Upcoming relevant food events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20180529T080000
DTEND;TZID=Europe/London:20180529T170000
DTSTAMP:20260512T211503
CREATED:20180529T104441Z
LAST-MODIFIED:20210802T154122Z
UID:71-1527580800-1527613200@research.reading.ac.uk
SUMMARY:BSA Food Study Group Virtual Conference 2021: Food\, Food Systems and Times of Insecurity
DESCRIPTION:Elaine Swan\, Izabela Delabre\, Katerina Psarikidou\, Ruth Segal\, Divya Sharma  \nTitle The third shift: the racialised\, gendered\, and classed labours of community Covid foodwork. \nIn this article\, we discuss how the racialised\, gendered and class labours of ’community Covid-19 foodwork’ have been celebrated and invisibilised. Various commentators lauded the community groups which provided food emergency aid during and between the lockdowns in the UK. At the same time\, they have marginalised the labours undertaken by minoritised and precaritised women who enable food mutual aid. ‘Foodwork’ builds on Marjorie Devault’s (1991) ground-breaking conceptualisation of feeding work\, referring to the multifaceted\, time-intensive\, relentless nature of women’s domestic food labour and entailing embodied\, emotional\, cognitive and physical work. We examine Covid related food aid through the concept of community foodwork to highlight the labours involved in food provisioning. For instance\, groups undertook soup runs\, provided hot meal services\, ran community kitchens\, led online cooking classes and distributed meals and groceries. Labour included shopping\, cooking\, packing\, delivering food and groceries\, stock taking\, fundraising\, networking\, knowledge sharing\, driving\, emotional labour and carework. Community foodwork builds solidarity and supports socially just responses to the pandemic\, bringing positive and negative effects for women involved and representing for many\, their ‘third shift’ of labour (Moser\, 1993; Gerstel\, 2000; Som Castellano\, 2016\, Springer\, 2020). The feminist concept of ‘third shift’ refers to the extra physical and emotional labour that women do in unpaid social and volunteering roles\, alongside their first shift in their paid employment and their second shift performing unpaid domestic labour. We explore how community Covid foodwork deepens gendered\, racialised and classed inequalities through the uneven distribution and relations of depletion i.e. the exhaustion of material and somatic capacities and resources (Rai et al.\, 2013; Perrier and Swan\, work in progress). Many volunteers were key workers on precarious contracts with health conditions\, exposed to risks\, and beneficiaries of food aid themselves. As Sara Ahmed writes\, having the energy and relations which re-store relate to racial and classed privilege (Ahmed\, 2013).
URL:https://research.reading.ac.uk/food-systems-equality/event/seminar/
LOCATION:Virtual event\, United Kingdom (UK)
END:VEVENT
END:VCALENDAR