https://bura.brunel.ac.uk/handle/2438/25430 2026-07-22T22:33:53Z 2026-07-22T22:33:53Z Moores, A Charalampopoulos, D Williams, A Whiteside, K Buxton, P Schmidt Rivera, X https://bura.brunel.ac.uk/handle/2438/33543 2026-07-01T02:00:35Z 2026-06-27T00:00:00Z

Title: Circling the sandwich: measuring food waste and its drivers in UK prepared sandwich manufacture Authors: Moores, A; Charalampopoulos, D; Williams, A; Whiteside, K; Buxton, P; Schmidt Rivera, X Abstract: Food waste reduction and reutilisation is paramount to meeting national Waste Directives and achieving the Sustainable Development agenda. Implementing Circular Economy principles provides opportunities for cost savings, new revenue streams, and sustainable resource management. Applying the Food Loss and Waste (FLW) Accounting and Reporting Standard, this study identifies and measures sources of FLW in the manufacture of prepared sandwiches, and explores reduction and reutilisation from a Circular Economy perspective. The examined process contributes to circularity, with a loss rate of 13%, of which 97% is valorised. Waste hotspots include product assembly and ingredient preparation, while operational reductions, design changes, and stakeholder collaboration for high-value side-stream management would further reduce FLW impact. Examining a complex food item at the product-level for the first time, this study provides an evidence base for FLW reduction through inventory and hotspot analysis, contextualising the current extent of circularity and suggesting areas for further development. Description: Data availability: The datasets generated and/or analysed during the current study are not publicly available due to commercial confidentiality but are available from the corresponding author on reasonable request and with the permission of Samworth Brothers Ltd.

2026-06-27T00:00:00Z Zick, A Hyde, A Schmidt Rivera, X Paterson, S https://bura.brunel.ac.uk/handle/2438/33343 2026-05-27T02:00:25Z 2026-03-23T00:00:00Z

Title: Alternative proteins in chef training: how to prepare trainee chefs for future proteins Authors: Zick, A; Hyde, A; Schmidt Rivera, X; Paterson, S Abstract: The urgent need for food system sustainability is clear, with huge and innovative opportunities to improve protein-rich food sustainability [1]. No common definition of “alternative proteins” was found via scoping review. Alternative protein (AP) foods varied by culture and geography and included plant-based, fermentation-derived, fungal/mycoprotein, insect, cultured meat, and under utilised animal meats. Very limited literature has explored alternative proteins in chef training, confirming the need for an educator-first, empirical approach. Chef educators were surveyed to determine AP teaching practices and identify barriers and opportunities for future teaching. Description: [1]. Rockström et al. The Lancet, Volume 406, Issue 10512 (2025), 1625 – 1700.

2026-03-23T00:00:00Z Zick, A Hyde, A Schmidt Rivera, X Paterson, S https://bura.brunel.ac.uk/handle/2438/33340 2026-06-03T12:59:16Z 2026-04-22T00:00:00Z

Title: Integrating alternative proteins into chef training: A mixed-methods exploration of definitions, barriers, and pedagogical potential Authors: Zick, A; Hyde, A; Schmidt Rivera, X; Paterson, S Abstract: A scoping review shows no shared definition of “alternative proteins” (AP); labels span from plant-based, fungal/mycoprotein, insect, cultured meat, fermentation-derived, to even underutilised animal meats varying by context and geography. Evidence about how AP are taught in culinary education and educators' perspectives of the topic (databases returned very few directly relevant studies), which justifies our educator-first empirical approach.

2026-04-22T00:00:00Z Fallon, N Schmidt Rivera, X Anguilano, L Paterson, S https://bura.brunel.ac.uk/handle/2438/33339 2026-05-27T02:00:27Z 2022-09-01T00:00:00Z

Title: Seaweed in the UK food system: pitfalls and pathways to scaling up sustainably Authors: Fallon, N; Schmidt Rivera, X; Anguilano, L; Paterson, S Editors: Bruce, D; Bruce, A Abstract: Within an increased global focus on the Blue Economy, seaweed has the potential to play a much larger role in the future of the UK food systems contributing to multiple environmental, economic, social and health benefits. Seaweed is currently used along the UK food chain as fertiliser, animal feed, in food processing, and as a low-carbon, nutrient dense food source. Mapping conducted using publicly available online sources identified 60 seaweed producers operating in the UK in 2021. These are predominantly small-scale harvesters and producers operating under a range of business models. However, with new enterprises entering the market involving larger scale industrial production and mechanised harvesting methods, the UK seaweed industry appears to be at the precipice of major changes. Scaling up the industry is seen as a priority for UK and devolved governments and an attractive sustainable investment option for venture capital. However, the potential impacts on the marine ecosystem and coastal livelihoods from an expected rapid expansion are currently unknown. In addition, regulation of the industry and the complex land and sea policy landscape is yet to be fully explored within the context of an expanded seaweed industry. Efforts have been expressed by government and industry bodies to ensure industry growth protects coastal communities and does not come at an environmental cost, but questions remain with regards to rapidly shifting power dynamics and industry pressures to deliver returns on investment in a global market. This paper will draw on examples from historical attempts to scale up seaweed production as well as other food-related industries to identify potential pitfalls for the industry to avoid if it is to find a path towards sustainable and responsible growth. More attention needs to be paid to the political economy of the seaweed industry, in particular the influence of powerful market actors and how this may impact the trajectory of the industry.

2022-09-01T00:00:00Z