A political-legal study of rights invocation by pollution victims in China and Indonesia

Cristina Grasseni’s project

The research within the Food research programme at CML focuses on a transition towards sustainable food production and consumption systems. We investigate from a very small to a very large scale, at a local, national or international level. We do so by researching for example molecular tools, food systems,…

Grasseni's contribution to this special feature on food cultures, food systems, and agriculture in Europe builds upon her ongoing project Food citizens? Collective food procurement in European cities: solidarity and diversity, skills and scale.

The HARVEST project explores the dietary choices that our hominin ancestors and relatives made, by recovering information on what they consumed, and how factors like environmental variation, intrinsic biology, and development of food processing technologies could have influenced their decisions.

This study focused on how households' food consumption and waste were adapted to lifestyles during COVID-19.

How did slaves in the eighteenth century manage to empower themselves and their kin, and why did this become all the more difficult in the nineteenth century?

The ERC project 'Food citizens?' is a comparative analysis of a growing phenomenon in Europe: collective food procurement, namely networks of people who organize direct food production, distribution, and consumption.

'Food Citizens? An anthropological project on collective food procurement in European cities

In Dutch society’s discussions about remembering the colonial past, voice is often used as a metaphor for empowerment ('we must raise our voices'), whereas silence is often used as voice’s negative counterpart, signifying a loss or lack of power ('we will no longer be silenced'). Yet, silence is expressive:…

This project intends to provide the required knowledgebase for the design of novel mild intervention protocols to prevent fungal food spoilage.

The experiences of ethnic ‘Other’ females have – until recently – been widely overlooked in the study of sport. There continues to be a need to produce critical scholarship about ethnic 'Other' girls and women in sport and physical culture, in order to represent their complex, multifarious and dynamic…

Sustainably produced food reduces CO2 emissions during production and promotes the region’s economy. The University is working to increase the number of organic, fair trade, vegetarian and vegan products in its restaurants.

Nearly all the university buildings have cafés and restaurants and in the city there are plenty of places to eat or drink. These include regular or fast-food facilities at local supermarkets, food stalls, snack bars or restaurants of all types and nationalities.

What does it mean to eat healthily and responsibly? This question is gaining a new urgency now that in many countries undernourishment is being overtaken by diseases of affluence, such as obesity, and we are also becoming more aware of the environmental impact of our eating habits. It’s time to take…

The project 'Food citizens?' examines the consequences and premises of collective food procurement in three European cities (Rotterdam, Turin, and Gdańsk).

Once a month, the Europa Institute comes together to hear from its own staff members, guest researchers, or external scholars about their research plans, work in progress papers, or recently concluded projects relevant to European law. The Food for Thought-series is organised by Melanie Fink.

How do different communities of residents in The Hague perceive and manage food waste in relation to citizenship (rights and responsibilities)?

By placing food at the centre of investigation, this Minor explores current-day debates on political, environmental, economic and cultural change at both the local and global levels.

The double issue of kritisk etnografi – Swedish Journal of Anthropology, has a question: Is Europe skilling for sustainable food? The two guest editors, Professor Maris Boyd Gillette from the University of Gothenburg and Professor Cristina Grasseni from Leiden University, have convened an esteemed…

Cristina Grasseni, Federico de Musso, Ola Gracjasz, Maria Vasile, Vincent Walstra and Marilena Poulopoulou are part of the 'Food citizens?' Research project.

Today, humanity produces sufficient calories, in theory, to feed the 7.7 billion people on the planet: the amount of food produced per person on the planet has gone up more than 40% since the 1960s. Yet, ironically, the prevalence of undernourishment – which had been declining for decades – has started…

ASLU 7 - A.E. de Hingh

Van Steenis, Einsteinweg 2, 2333 CC, Leiden

Lecture Hall, Einsteinweg 57, 2333 CC, Leiden

Snellius, Niels Bohrweg 1, 2333 CA, Leiden

Plexus Student Centre, Kaiserstraat 25, 2311 GN, Leiden

Schouwburgstraat, Schouwburgstraat 2, 2511 VA, The Hague

University Library, Witte Singel 27, 2311 BG, Leiden

Huygens, Niels Bohrweg 2, 2333 CA, Leiden

Kamerlingh Onnes Building, Steenschuur 25, 2311 ES, Leiden

Wijnhaven, Turfmarkt 99, 2511 DP, The Hague

Lipsius, Cleveringaplaats 1, 2311 BD, Leiden

Food relations (through production, distribution, circulation, exchange and waste) represent the embodiment of our relation to the environment.

The major objective of the study is to ascertain how Japanese colonialism affected the manner in which food was produced, processed, prepared and consumed in the colony, and how new attitudes towards these practices were constructed.

Pieter de la Court, Wassenaarseweg 52, 2333 AK, Leiden

Anna van Buerenplein, Anna van Buerenplein 301, 2595 DG, The Hague

How do the starchy botanical foodways reflect upon previous archaeological understandings in the northern and circum-Caribbean?

This is the first special issue of any organisation studies journal on food labour. Why is this a big deal? In this Introduction, we argue that the field should pay much more attention to the agri-food system and the work that goes into producing, distributing and consuming foodstuff. Food is such an…

A study by a Leiden-Wageningen group shows that present-day humans are biologically poorly equipped to deal with the toxins they are regularly exposed to in smoky environments: compared to earlier hominins, we modern humans are probably even worse off. The study appeared in Molecular Biology and Evolution.…

We complete this thematic issue’s contribution on skill, food, and sustainability with a team report based on ethnographic research which focuses on reskilling for sustainability in multiple European locations and involving diverse social actors and stakeholders. The Food Citizens? project (2017-2024)…

Carel Stolker will retire as Rector Magnificus of Leiden University on 8 February. As a retirement gift he is setting up a fund for first-generation students and academics. You too can donate.

The global agri-food system plays a critical role in food security and environmental issues.

Comparing gazes between Turin and other cities in the global north.

Arnold van der Valk on Food Council MRA.

Front-of-pack nutrition labelling, origin labelling, regulation of voluntary green claims made by food business operators: the EU is currently looking into various reforms of the legal framework for food information to consumers. The goal: healthier and more sustainable diets.