Research Topic
Understanding the Scottish Food & Drink System
Research Summary
Since 2017, I have embarked in a comprehensive exploration of the Scottish food system and its governance across time and the global-local scale. My objective is to examine the activities, drivers, outcomes affecting both policy and practice, but also the relationships, powers, and values that underline the way actors engage with the food system. Scotland provides a fascinating case for this endeavour, as the dynamism of the country’s food and drink industry comes in counterpoint with its poor health records and rising food poverty levels. I have been using a Systems Thinking lens throughout my research, which enables me to go beyond the boundaries of disciplines or methodologies. I have developed a suite of data collection methods based on secondary and primary sources, illustrating the benefits of methodological agility and creativity in a systematic approach. I created a living database of key indicators related to food in Scotland, covering both national and local authorities levels. My research contributes to the growing body of literature on policy and performance evaluation, and more generally demonstrates the value of systems thinking for untangling complex and interrelated challenges associated with food from farm to fork. As the Scottish Government recently committed to developing national and local food plans, my work will also support policymakers in ensuring the country realises its Good Food Nation ambition.
Supervisor(s)
Research Area
Background
My initial education was focused on food science and innovation, although I am also a qualified pastry chef and graduate of the advanced master Interface Cuisine-Industry. I spent over seven years working in the food and drink industry, mostly in new product development and technical customer support, in sectors as varied as chocolate, bakery and salmon. During my time as a practitioner, I was involved with many aspects of small- and large-scale business operations, from production to quality control and marketing. My return to academia follows a lifelong ambition to delve further into the social and cultural aspects of food. My focus on Scotland stems from a deep love for this country and its inhabitants, which started when I arrived in Edinburgh from France in 2013. Throughout my Master and PhD programme, I have been building an in-depth knowledge of policy analysis and research to complement my project management and technical skills.
Education and Qualifications
| Institute | Degree/Qualification | Dates |
|---|---|---|
| University of Edinburgh Business School | Master's by Research Management (Merits) | September 2017–August 2018 |
| National Superior School for Patisserie, France | Pastry Basic Professional Qualification | December 2011–June 2012 |
| Interface/Cuisine/Industry, AgroParisTech | Advanced Master Product Engineering | September 2009–August 2010 |
| Universite de Technologie de Compiègne | Master's in Engineering Food Innovation | September 2006–August 2009 |
Professional and Voluntary Experience
- Co-convenor of the (September 2018–September 2022)
- Social Researcher, Scottish Government Strategic Research Unit (January–July 2022)
- Research Assistant, Scottish Food Coalition (April 2021–May 2022)
- Convenor of the Doctoral Society (Academic year 2020/21)
- Customer Support Executive, The Scottish Salmon Company (November 2014–September 2017)
- New Product Development Manager, Mathiesons Bakery (September 2013–September 2014)