My research project
Everyday Food Consumption and Food Waste
In this project, I intend to take Kunming, as the site for studying China’s food consumption and waste. It aims to study the connection between Kunming middle-class consumers' everyday life rhythms and their preference of food practices. It seeks to understand how middle-class consumers’ evaluation of food influences their food waste generation. Furthermore, instead of solely focusing on the traditional food practices, such as home cooking, it also explores how recently emerging trends, such as Takeaway and eating convenient food, have resulted in food waste generation. In addition, this research examines the application of Western sociological theories in the Chinese context.
Prior to my study of food waste in Surrey, I had relevant working experience in ENGOs such as Toxic-Free China (Shenzhen Zero Waste) and China Zero Waste Alliance, dealing with chemical safety, plastic reduction, and waste issues, etc.
- Environment, food, and sustainability
- Material culture and consumption
- Identity, taste, and practice theories
- Science and technology studies (STS)
- Qualitative and ethnographic research