Food Systems Symposium Archive
An independent archive and reading room on food systems, sustainable agriculture and food policy, built around the themes of a student-run food systems symposium held from 2013 to 2019.
Food is where ecology, economics, law, health and culture meet. This archive collects plain-language essays on that whole system, from soil and seed to cold storage, the market stall and the school canteen.
The symposium years
Each year's gathering took a different angle on how we feed ourselves. Start with the overview of previous symposia, the 2015 programme notes or the 2016 summary.
Essays in the reading room
- Food policy, explained for newcomers
How laws, subsidies, standards and procurement shape what we grow and eat.
- Food law as a discipline
Why food law grew from a niche to a recognised field of study and practice.
- Regenerative agriculture without the buzzwords
What regenerative farming means in practice, and what the evidence does and does not show.
- The cold chain and food loss
How refrigeration, from farm cooler to retail cabinet, decides how much food survives the journey.
- Food waste: where it happens and what works
A clear-eyed look at food waste across the supply chain and proven ways to reduce it.
- Food hubs and regional supply chains
How food hubs aggregate small farms' produce to reach larger buyers.
- Bringing grain back to the region
Heritage and regional grains, small mills and the infrastructure that connects farmers to bakers.
- Urban agriculture: what city farms can and cannot do
A balanced look at community gardens, rooftop farms and urban growing.
- Food justice and community food security
Why access to good food is a question of equity, not just individual choice.
- Food labour: the people behind every meal
Farmworkers, processing workers and restaurant staff in the sustainable food conversation.
- Land access for beginning farmers
How new farmers find land and the tools that make it affordable.
- Traditional foods and the future of flavour
Why traditional cheeses, ferments and heritage breeds matter for sustainable food.
- School food and public procurement
How institutional purchasing can transform local food economies.
- Farmers' markets and nutrition incentives
How doubling programmes help shoppers and farmers at the same time.
- Food systems and climate change
Emissions from food, climate risks to farming, and practical responses.
- A student's guide to studying food systems
How to build an education around food — courses, fieldwork and organising.