Table Table is a new platform for knowledge, reflection and dialogue on the future of food. The initiative is a collaboration between researchers from WUR, Oxford University and the Swedish University of Agricultural Sciences. It builds upon previous work by the Food Climate Research Network of Oxford University.
Global or local
Their first dialogue, which is to take place on Wednesday 2 June, focuses on the question of whether future food systems should be more global or local. The dialogue centres around a panel discussion between two speakers with differing perspectives on this issue. Maryam Rahmanian, a consultant on biodiversity and agroecology and a member of the IPES Food Expert Panel, and British zoologist Charles Godfray, director of the Oxford Martin School.
WUR’s contribution is provided by Walter Fraanje, Jeroen Candel and Sigrid Wertheim-Heck. All three work at the Social Sciences Group, but there are also scientists from other groups involved, Fraanje says.
Alternative
Table aims to offer an alternative to the polarised discussions on food, Fraanje explains. There is currently little focus within the discussions on why people have different perspectives on food, on the basis of what knowledge and values these perspectives were developed and what problems they wish to solve. By focusing more on the knowledge and values behind a certain perspective, Table hopes to generate more reflective and constructive dialogues.
‘We focus on the international context and aim to be as accessible as possible’, says Fraanje. Thus, we focus primarily on online activities. We hope more students and employees of WUR will become involved in our work.’ For starters, want to participate?
