Trends in greenhouse gas emissions from Brazilian foods using GGDOT
Lead Research Organisation:
University of Manchester
Department Name: Physics and Astronomy
Abstract
Concerns regarding the relationship between climate change and food production have called the attention of scientific, governmental and non-governmental institutions. The accumulation of anthropogenic greenhouse gases (GHG) is well established as the main cause of climate change, with over 20% of these emissions coming from food production. Even if clean energy targets are met, greenhouse gases will rise due to methane and nitrous oxide generated by agriculture. This, coupled with the increasing demand for high protein food, will arguably drive food to top priority on the climate change mitigation agenda. Furthermore, food production is likely to be affected by climate change, compromising food security and jeopardising achievement of the second United Nations Sustainable Development Goal: "End hunger, achieve food security and improved nutrition and promote sustainable agriculture", with major ramifications for the global poor.
Brazil is one of the most populated and agriculturally productive countries in the world and as such has an important contribution to greenhouse gas emissions. At the same time, Brazil is one of the first to consider sustainability in its National Dietary Guidelines. The third of five principles underpinning the guidelines focuses on "the interdependence between healthy diets and the social and environmental sustainability of the food system''. The guidelines are meant to advise and empower people to make better food choices. However, due to the lack of metrics to assess the impact of foods on the environment, it was not possible at that time to directly incorporate the information about GHG emissions in the recommendations given by the guidelines.
Changing what Brazil eats has a large impact on the environment, population health, and on the Brazilian economy. Brazil is the third biggest agricultural producer worldwide, with a forecast value of US$183 billion by 2021, yet agriculture and land use change account for about 55% of Brazil's GHG emissions. Simultaneously, 57% of the Brazilian male population is overweight or obese, and the number of people with diabetes has more than doubled over the past three decades (15%+ of the population), leading to obesity healthcare costs rising to $330 billion over the next 40 years. Managed sustainable healthy dietary and food systems change is needed if Brazil is to meet its National Policy on Climate Change (38.9% GHG emissions reduction relative to 2020 emissions projections), sustain its agriculture sector and reduce healthcare spending. This project will offer tools and map pathways, which public policymakers can call on to shift towards healthy sustainable diets, thus promoting the economic development and welfare of Brazil.
This proposal brings together experts on food nutrition and GHG in Brazil (Levy and Garzillo) with experts in data science, consumer behaviour and food emissions from the UK (Bridle, Reynolds and Schmidt, respectively), through the work of Silva, who has previously worked in Brazil with Levy and over the past year in Manchester has contributed to GGDOT (Greenhouse Gas and Dietary choices Open source Toolkit). Our collective long-term ambition is to help reduce greenhouse gas emissions from food. As a step towards this, the overall goal of this proposal is to help the Ministry of Health of Brazil to fulfil its goal of making dietary recommendations which are both healthy and sustainable. We will achieve this by quantifying past food trends in Brazil and trying to influence future food trends.
Brazil is one of the most populated and agriculturally productive countries in the world and as such has an important contribution to greenhouse gas emissions. At the same time, Brazil is one of the first to consider sustainability in its National Dietary Guidelines. The third of five principles underpinning the guidelines focuses on "the interdependence between healthy diets and the social and environmental sustainability of the food system''. The guidelines are meant to advise and empower people to make better food choices. However, due to the lack of metrics to assess the impact of foods on the environment, it was not possible at that time to directly incorporate the information about GHG emissions in the recommendations given by the guidelines.
Changing what Brazil eats has a large impact on the environment, population health, and on the Brazilian economy. Brazil is the third biggest agricultural producer worldwide, with a forecast value of US$183 billion by 2021, yet agriculture and land use change account for about 55% of Brazil's GHG emissions. Simultaneously, 57% of the Brazilian male population is overweight or obese, and the number of people with diabetes has more than doubled over the past three decades (15%+ of the population), leading to obesity healthcare costs rising to $330 billion over the next 40 years. Managed sustainable healthy dietary and food systems change is needed if Brazil is to meet its National Policy on Climate Change (38.9% GHG emissions reduction relative to 2020 emissions projections), sustain its agriculture sector and reduce healthcare spending. This project will offer tools and map pathways, which public policymakers can call on to shift towards healthy sustainable diets, thus promoting the economic development and welfare of Brazil.
This proposal brings together experts on food nutrition and GHG in Brazil (Levy and Garzillo) with experts in data science, consumer behaviour and food emissions from the UK (Bridle, Reynolds and Schmidt, respectively), through the work of Silva, who has previously worked in Brazil with Levy and over the past year in Manchester has contributed to GGDOT (Greenhouse Gas and Dietary choices Open source Toolkit). Our collective long-term ambition is to help reduce greenhouse gas emissions from food. As a step towards this, the overall goal of this proposal is to help the Ministry of Health of Brazil to fulfil its goal of making dietary recommendations which are both healthy and sustainable. We will achieve this by quantifying past food trends in Brazil and trying to influence future food trends.
Planned Impact
Our project is in alignment with the United Nations sustainable development agenda and has the mission to tackle climate change by empowering the public to make better food choices. We see our project as part of a big context and believe the biggest impact we expect to see is the achievement of the Sustainable Development Goals in 2030.
The research team will work with stakeholders, policy makers and citizens to tackle barriers that prevent citizens from shifting to sustainable healthy diets and patterns of eating. This research has the overall goal of shifting Brazilian diets towards food security and positive health outcomes, while reducing food related carbon emissions.
We have five measurable IMPACT OBJECTIVES linked to research objectives 3 and 4:
Ob1) Measured researcher use of the GGDOT tool leading to better networks around diet and sustainability in Brazil and the UK.
Ob2) Measured discussion and sharing of GGDOT tool results and visualisations by citizens and media organisations. This represents broader audience reach of the GGDOT messages.
Ob3) Measured use of the GGDOT tool, visualisations and data set by policy makers to instigate policy and food market (economic) change.
Ob4) Changes in policy in Brazil on agriculture and/or food recommendations that cite or are influenced by the results of this project
Obj5) A measured positive dietary shift occurring in members Brazilian population exposed to the tools developed in this project: a) shifting towards diets aligned with the government dietary guidance, b) shifting towards sustainable, low GHGE diets.
We will:
* Work with stakeholders to co-create the GGDOT tool, to deliver measurable improvements in environmental sustainability and dietary shifts.
* Work with stakeholders to understand the a shift to a low GHGE food system is possible (with a measured increased consumption of sustainable products).
* Engage will innovators and influencers from business, government, and the third sector to support the transformation of the Brazilian diet towards resilient, sustainable, and healthy outcomes.
* Work with the Brazilian sub-administration's, policy bodies, and the third sector to inform the development of health, food, farming, and environmental policy via the GGDOT tool.
Furthermore, the tools and data products generated will also be made available on an open source platform, for use beyond the end of the project and by other stakeholders.
The research team will work with stakeholders, policy makers and citizens to tackle barriers that prevent citizens from shifting to sustainable healthy diets and patterns of eating. This research has the overall goal of shifting Brazilian diets towards food security and positive health outcomes, while reducing food related carbon emissions.
We have five measurable IMPACT OBJECTIVES linked to research objectives 3 and 4:
Ob1) Measured researcher use of the GGDOT tool leading to better networks around diet and sustainability in Brazil and the UK.
Ob2) Measured discussion and sharing of GGDOT tool results and visualisations by citizens and media organisations. This represents broader audience reach of the GGDOT messages.
Ob3) Measured use of the GGDOT tool, visualisations and data set by policy makers to instigate policy and food market (economic) change.
Ob4) Changes in policy in Brazil on agriculture and/or food recommendations that cite or are influenced by the results of this project
Obj5) A measured positive dietary shift occurring in members Brazilian population exposed to the tools developed in this project: a) shifting towards diets aligned with the government dietary guidance, b) shifting towards sustainable, low GHGE diets.
We will:
* Work with stakeholders to co-create the GGDOT tool, to deliver measurable improvements in environmental sustainability and dietary shifts.
* Work with stakeholders to understand the a shift to a low GHGE food system is possible (with a measured increased consumption of sustainable products).
* Engage will innovators and influencers from business, government, and the third sector to support the transformation of the Brazilian diet towards resilient, sustainable, and healthy outcomes.
* Work with the Brazilian sub-administration's, policy bodies, and the third sector to inform the development of health, food, farming, and environmental policy via the GGDOT tool.
Furthermore, the tools and data products generated will also be made available on an open source platform, for use beyond the end of the project and by other stakeholders.
Organisations
- University of Manchester (Collaboration, Lead Research Organisation)
- Universidade de São Paulo (Collaboration)
- Quadram Institute Bioscience (Collaboration)
- ROYAL BOTANIC GARDENS, KEW (Collaboration)
- Meertens Institute (Collaboration)
- University of Bergen (Collaboration)
- Wageningen University & Research (Collaboration)
- Text Mining Solutions Ltd (Collaboration)
- University of Sheffield (Collaboration)
- Curating Tomorrow (Collaboration)
- Brunel University London (Collaboration)
- UNIVERSITY OF LEEDS (Collaboration)
- Royal Botanic Garden Edinburgh (RBGE) (Collaboration)
- UNIVERSITY OF EDINBURGH (Collaboration)
Publications
Da Silva JT
(2021)
Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018.
in The Lancet. Planetary health
Kluczkovski A
(2020)
Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change-Experiences from Two UK Public Engagement Events.
in Sustainability
Kluczkovski A
(2021)
Learning in lockdown: Using the COVID-19 crisis to teach children about food and climate change.
in Nutrition bulletin
Frankowska A
(2020)
Impacts of home cooking methods and appliances on the GHG emissions of food.
in Nature food
Van Erp M
(2020)
Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.
in Frontiers in artificial intelligence
Van Erp, M
(2021)
Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food
in Front. Artif. Intell.
Da Silva J
(2020)
The impact of ultra-processed food on carbon, water and ecological footprints of food in Brazil
in European Journal of Public Health
Armstrong B
(2021)
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown
in British Food Journal
| Description | Quantified trends in greenhouse gas emissions and land use from Brazillian foods, broken down by level of processing. |
| Exploitation Route | Recommending policy |
| Sectors | Agriculture, Food and Drink |
| Description | Communicating the environmental impact of plant based recipes |
| Amount | € 49,858 (EUR) |
| Organisation | Alpro Foundation |
| Sector | Charity/Non Profit |
| Country | Belgium |
| Start | 02/2021 |
| End | 02/2022 |
| Description | Communicating the environmental impact of plant based recipes project funded by The Alpro Foundation |
| Organisation | Meertens Institute |
| Country | Netherlands |
| Sector | Public |
| PI Contribution | A Project Funded by the Alpro Foundation from 2021-2022. I have led the project. Plant-based diets are becoming popular across Europe but are not yet mainstream. If we are to shift diets across Europe, the recipes on offer must be appealing to consumers, and there must be evidence that dietary changes will make a difference. However, there are a limited number of tools available to communicate the complex impacts of shifting to plant-based dietary patterns for different European food cultures. Indeed, since consumers typically understand food choices as meals and recipes rather than as diets2, a recipe impact tool has long been requested by the public.3 In 2019 Dr Reynolds (PI) piloted the creation of a Natural Language Processing (NLP)4 tool that automatically calculated the greenhouse gas emission and calories of a recipe's ingredients and cooking method5. In this research we will expand this tool to express the biodiversity, economic, and climate benefits of plant-based recipes. This novel tool will be a step change in allowing consumers (and food professionals) the opportunity to visualise and communicate plant-based food sustainability. This will help motivate consumers to shift towards plant-based diets. The project's novelty lies in the integration of NLP methods with environmental impacts and nutrition. This work is cutting edge and possible only due to the interdisciplinary collaboration of its investigators. As the language technology we are developing is aimed at automating recipe analysis, it paves the way for bringing food, nutrition, and sustainability research into the realm of big data, we expect this project to have a wide impact across the food system and academica. Objectives This research produces a tool that calculates the calories, the biodiversity, economic, and climate benefits of plant-based recipes. This will increase food-climate awareness in consumers, offering them a means to investigate tradeoffs and integrate sustainable healthy food into different European food cultures. Our targeted outputs will inform consumers, food professionals and policy makers. Outputs include: Functional environmental NLP tool for recipe analysis Database of the GHGE, cost, biodiversity, water, land use European plant-based recipes (EUPBR) Academic publication: analysis of the sustainability of EUPBR Consumer/chef guidance on how to adapt EUPBR to be more sustainable (workshop output) Summary of findings for policy makers/nutrition professionals (report/webinar) |
| Collaborator Contribution | Diana Maynard Diana Maynard is the lead computational linguist in the GATE research team, developers of the software the prototype tool uses, and has 30 years of experience in Natural Language Processing, including the application of NLP technology to understand social behaviour and drive policy change. Steve Brewer Steve Brewer Steve Brewer is the founder and director at Text Mining Solutions and in this project he is the lead consultant who designed the prototype tool. He will be continuing to develop the tool in this project. Rebeca Ibañez Martín Rebeca Ibañez Martín researches the history of nutritional knowledge and cooking, waste practices around food, and new technologies for nutrient recovery from waste water. She has extensive knowledge of anthropology of food and social studies of science. She will be running the stakeholder workshops. Marieke van Erp KNAW Humanities Cluster - The Netherlands Language Technology and Semantic Web expert with a penchant for interdisciplinary research. She leads the Digital Humanities Lab at the KNAW Humanities Cluster. She holds a PhD in computational linguistics from Tilburg University (2010) where she applied digital humanities methods to historic textual sources from the Naturalis Biodiversity Center. Her research is focused on applying natural language processing to semantic web applications with a particular interest in digital humanities. She previously worked on the European NewsReader project and the Dutch humanities infrastructure project CLARIAH project and has been involved in the organisation of numerous workshops and conferences in natural language processing, semantic web, digital humanities and cultural heritage. She is the project manager of the EU Horizon 2020 Odeuropa project where she is also working on software tools that can recognise references to smells in texts. Christoph Trattner University of Bergen - Norway Christoph Trattner is a leader in analysis of recipes to examine Behavioral Data Science and Recommender Systems. He is currently leading a research project that tries to understand, predict and change online food preferences to tackle health-related food issues such as diabetes or obesity. Alain Starke Wageningen University & Research - Netherlands Alain Starke is a postdoctoral research fellow in human-computer interaction and (sustainable) food decision-making. Since the autumn of 2020, he has been working on the 'Me, My Diet, I' project to design personalized nutrition interventions to support healthy eating habits. |
| Impact | https://www.frontiersin.org/articles/10.3389/frai.2020.621577 doi: 10.3389/frai.2020.621577 a multi-disciplinary publication. |
| Start Year | 2020 |
| Description | Communicating the environmental impact of plant based recipes project funded by The Alpro Foundation |
| Organisation | Text Mining Solutions Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A Project Funded by the Alpro Foundation from 2021-2022. I have led the project. Plant-based diets are becoming popular across Europe but are not yet mainstream. If we are to shift diets across Europe, the recipes on offer must be appealing to consumers, and there must be evidence that dietary changes will make a difference. However, there are a limited number of tools available to communicate the complex impacts of shifting to plant-based dietary patterns for different European food cultures. Indeed, since consumers typically understand food choices as meals and recipes rather than as diets2, a recipe impact tool has long been requested by the public.3 In 2019 Dr Reynolds (PI) piloted the creation of a Natural Language Processing (NLP)4 tool that automatically calculated the greenhouse gas emission and calories of a recipe's ingredients and cooking method5. In this research we will expand this tool to express the biodiversity, economic, and climate benefits of plant-based recipes. This novel tool will be a step change in allowing consumers (and food professionals) the opportunity to visualise and communicate plant-based food sustainability. This will help motivate consumers to shift towards plant-based diets. The project's novelty lies in the integration of NLP methods with environmental impacts and nutrition. This work is cutting edge and possible only due to the interdisciplinary collaboration of its investigators. As the language technology we are developing is aimed at automating recipe analysis, it paves the way for bringing food, nutrition, and sustainability research into the realm of big data, we expect this project to have a wide impact across the food system and academica. Objectives This research produces a tool that calculates the calories, the biodiversity, economic, and climate benefits of plant-based recipes. This will increase food-climate awareness in consumers, offering them a means to investigate tradeoffs and integrate sustainable healthy food into different European food cultures. Our targeted outputs will inform consumers, food professionals and policy makers. Outputs include: Functional environmental NLP tool for recipe analysis Database of the GHGE, cost, biodiversity, water, land use European plant-based recipes (EUPBR) Academic publication: analysis of the sustainability of EUPBR Consumer/chef guidance on how to adapt EUPBR to be more sustainable (workshop output) Summary of findings for policy makers/nutrition professionals (report/webinar) |
| Collaborator Contribution | Diana Maynard Diana Maynard is the lead computational linguist in the GATE research team, developers of the software the prototype tool uses, and has 30 years of experience in Natural Language Processing, including the application of NLP technology to understand social behaviour and drive policy change. Steve Brewer Steve Brewer Steve Brewer is the founder and director at Text Mining Solutions and in this project he is the lead consultant who designed the prototype tool. He will be continuing to develop the tool in this project. Rebeca Ibañez Martín Rebeca Ibañez Martín researches the history of nutritional knowledge and cooking, waste practices around food, and new technologies for nutrient recovery from waste water. She has extensive knowledge of anthropology of food and social studies of science. She will be running the stakeholder workshops. Marieke van Erp KNAW Humanities Cluster - The Netherlands Language Technology and Semantic Web expert with a penchant for interdisciplinary research. She leads the Digital Humanities Lab at the KNAW Humanities Cluster. She holds a PhD in computational linguistics from Tilburg University (2010) where she applied digital humanities methods to historic textual sources from the Naturalis Biodiversity Center. Her research is focused on applying natural language processing to semantic web applications with a particular interest in digital humanities. She previously worked on the European NewsReader project and the Dutch humanities infrastructure project CLARIAH project and has been involved in the organisation of numerous workshops and conferences in natural language processing, semantic web, digital humanities and cultural heritage. She is the project manager of the EU Horizon 2020 Odeuropa project where she is also working on software tools that can recognise references to smells in texts. Christoph Trattner University of Bergen - Norway Christoph Trattner is a leader in analysis of recipes to examine Behavioral Data Science and Recommender Systems. He is currently leading a research project that tries to understand, predict and change online food preferences to tackle health-related food issues such as diabetes or obesity. Alain Starke Wageningen University & Research - Netherlands Alain Starke is a postdoctoral research fellow in human-computer interaction and (sustainable) food decision-making. Since the autumn of 2020, he has been working on the 'Me, My Diet, I' project to design personalized nutrition interventions to support healthy eating habits. |
| Impact | https://www.frontiersin.org/articles/10.3389/frai.2020.621577 doi: 10.3389/frai.2020.621577 a multi-disciplinary publication. |
| Start Year | 2020 |
| Description | Communicating the environmental impact of plant based recipes project funded by The Alpro Foundation |
| Organisation | University of Bergen |
| Country | Norway |
| Sector | Academic/University |
| PI Contribution | A Project Funded by the Alpro Foundation from 2021-2022. I have led the project. Plant-based diets are becoming popular across Europe but are not yet mainstream. If we are to shift diets across Europe, the recipes on offer must be appealing to consumers, and there must be evidence that dietary changes will make a difference. However, there are a limited number of tools available to communicate the complex impacts of shifting to plant-based dietary patterns for different European food cultures. Indeed, since consumers typically understand food choices as meals and recipes rather than as diets2, a recipe impact tool has long been requested by the public.3 In 2019 Dr Reynolds (PI) piloted the creation of a Natural Language Processing (NLP)4 tool that automatically calculated the greenhouse gas emission and calories of a recipe's ingredients and cooking method5. In this research we will expand this tool to express the biodiversity, economic, and climate benefits of plant-based recipes. This novel tool will be a step change in allowing consumers (and food professionals) the opportunity to visualise and communicate plant-based food sustainability. This will help motivate consumers to shift towards plant-based diets. The project's novelty lies in the integration of NLP methods with environmental impacts and nutrition. This work is cutting edge and possible only due to the interdisciplinary collaboration of its investigators. As the language technology we are developing is aimed at automating recipe analysis, it paves the way for bringing food, nutrition, and sustainability research into the realm of big data, we expect this project to have a wide impact across the food system and academica. Objectives This research produces a tool that calculates the calories, the biodiversity, economic, and climate benefits of plant-based recipes. This will increase food-climate awareness in consumers, offering them a means to investigate tradeoffs and integrate sustainable healthy food into different European food cultures. Our targeted outputs will inform consumers, food professionals and policy makers. Outputs include: Functional environmental NLP tool for recipe analysis Database of the GHGE, cost, biodiversity, water, land use European plant-based recipes (EUPBR) Academic publication: analysis of the sustainability of EUPBR Consumer/chef guidance on how to adapt EUPBR to be more sustainable (workshop output) Summary of findings for policy makers/nutrition professionals (report/webinar) |
| Collaborator Contribution | Diana Maynard Diana Maynard is the lead computational linguist in the GATE research team, developers of the software the prototype tool uses, and has 30 years of experience in Natural Language Processing, including the application of NLP technology to understand social behaviour and drive policy change. Steve Brewer Steve Brewer Steve Brewer is the founder and director at Text Mining Solutions and in this project he is the lead consultant who designed the prototype tool. He will be continuing to develop the tool in this project. Rebeca Ibañez Martín Rebeca Ibañez Martín researches the history of nutritional knowledge and cooking, waste practices around food, and new technologies for nutrient recovery from waste water. She has extensive knowledge of anthropology of food and social studies of science. She will be running the stakeholder workshops. Marieke van Erp KNAW Humanities Cluster - The Netherlands Language Technology and Semantic Web expert with a penchant for interdisciplinary research. She leads the Digital Humanities Lab at the KNAW Humanities Cluster. She holds a PhD in computational linguistics from Tilburg University (2010) where she applied digital humanities methods to historic textual sources from the Naturalis Biodiversity Center. Her research is focused on applying natural language processing to semantic web applications with a particular interest in digital humanities. She previously worked on the European NewsReader project and the Dutch humanities infrastructure project CLARIAH project and has been involved in the organisation of numerous workshops and conferences in natural language processing, semantic web, digital humanities and cultural heritage. She is the project manager of the EU Horizon 2020 Odeuropa project where she is also working on software tools that can recognise references to smells in texts. Christoph Trattner University of Bergen - Norway Christoph Trattner is a leader in analysis of recipes to examine Behavioral Data Science and Recommender Systems. He is currently leading a research project that tries to understand, predict and change online food preferences to tackle health-related food issues such as diabetes or obesity. Alain Starke Wageningen University & Research - Netherlands Alain Starke is a postdoctoral research fellow in human-computer interaction and (sustainable) food decision-making. Since the autumn of 2020, he has been working on the 'Me, My Diet, I' project to design personalized nutrition interventions to support healthy eating habits. |
| Impact | https://www.frontiersin.org/articles/10.3389/frai.2020.621577 doi: 10.3389/frai.2020.621577 a multi-disciplinary publication. |
| Start Year | 2020 |
| Description | Communicating the environmental impact of plant based recipes project funded by The Alpro Foundation |
| Organisation | University of Sheffield |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | A Project Funded by the Alpro Foundation from 2021-2022. I have led the project. Plant-based diets are becoming popular across Europe but are not yet mainstream. If we are to shift diets across Europe, the recipes on offer must be appealing to consumers, and there must be evidence that dietary changes will make a difference. However, there are a limited number of tools available to communicate the complex impacts of shifting to plant-based dietary patterns for different European food cultures. Indeed, since consumers typically understand food choices as meals and recipes rather than as diets2, a recipe impact tool has long been requested by the public.3 In 2019 Dr Reynolds (PI) piloted the creation of a Natural Language Processing (NLP)4 tool that automatically calculated the greenhouse gas emission and calories of a recipe's ingredients and cooking method5. In this research we will expand this tool to express the biodiversity, economic, and climate benefits of plant-based recipes. This novel tool will be a step change in allowing consumers (and food professionals) the opportunity to visualise and communicate plant-based food sustainability. This will help motivate consumers to shift towards plant-based diets. The project's novelty lies in the integration of NLP methods with environmental impacts and nutrition. This work is cutting edge and possible only due to the interdisciplinary collaboration of its investigators. As the language technology we are developing is aimed at automating recipe analysis, it paves the way for bringing food, nutrition, and sustainability research into the realm of big data, we expect this project to have a wide impact across the food system and academica. Objectives This research produces a tool that calculates the calories, the biodiversity, economic, and climate benefits of plant-based recipes. This will increase food-climate awareness in consumers, offering them a means to investigate tradeoffs and integrate sustainable healthy food into different European food cultures. Our targeted outputs will inform consumers, food professionals and policy makers. Outputs include: Functional environmental NLP tool for recipe analysis Database of the GHGE, cost, biodiversity, water, land use European plant-based recipes (EUPBR) Academic publication: analysis of the sustainability of EUPBR Consumer/chef guidance on how to adapt EUPBR to be more sustainable (workshop output) Summary of findings for policy makers/nutrition professionals (report/webinar) |
| Collaborator Contribution | Diana Maynard Diana Maynard is the lead computational linguist in the GATE research team, developers of the software the prototype tool uses, and has 30 years of experience in Natural Language Processing, including the application of NLP technology to understand social behaviour and drive policy change. Steve Brewer Steve Brewer Steve Brewer is the founder and director at Text Mining Solutions and in this project he is the lead consultant who designed the prototype tool. He will be continuing to develop the tool in this project. Rebeca Ibañez Martín Rebeca Ibañez Martín researches the history of nutritional knowledge and cooking, waste practices around food, and new technologies for nutrient recovery from waste water. She has extensive knowledge of anthropology of food and social studies of science. She will be running the stakeholder workshops. Marieke van Erp KNAW Humanities Cluster - The Netherlands Language Technology and Semantic Web expert with a penchant for interdisciplinary research. She leads the Digital Humanities Lab at the KNAW Humanities Cluster. She holds a PhD in computational linguistics from Tilburg University (2010) where she applied digital humanities methods to historic textual sources from the Naturalis Biodiversity Center. Her research is focused on applying natural language processing to semantic web applications with a particular interest in digital humanities. She previously worked on the European NewsReader project and the Dutch humanities infrastructure project CLARIAH project and has been involved in the organisation of numerous workshops and conferences in natural language processing, semantic web, digital humanities and cultural heritage. She is the project manager of the EU Horizon 2020 Odeuropa project where she is also working on software tools that can recognise references to smells in texts. Christoph Trattner University of Bergen - Norway Christoph Trattner is a leader in analysis of recipes to examine Behavioral Data Science and Recommender Systems. He is currently leading a research project that tries to understand, predict and change online food preferences to tackle health-related food issues such as diabetes or obesity. Alain Starke Wageningen University & Research - Netherlands Alain Starke is a postdoctoral research fellow in human-computer interaction and (sustainable) food decision-making. Since the autumn of 2020, he has been working on the 'Me, My Diet, I' project to design personalized nutrition interventions to support healthy eating habits. |
| Impact | https://www.frontiersin.org/articles/10.3389/frai.2020.621577 doi: 10.3389/frai.2020.621577 a multi-disciplinary publication. |
| Start Year | 2020 |
| Description | Communicating the environmental impact of plant based recipes project funded by The Alpro Foundation |
| Organisation | Wageningen University & Research |
| Country | Netherlands |
| Sector | Academic/University |
| PI Contribution | A Project Funded by the Alpro Foundation from 2021-2022. I have led the project. Plant-based diets are becoming popular across Europe but are not yet mainstream. If we are to shift diets across Europe, the recipes on offer must be appealing to consumers, and there must be evidence that dietary changes will make a difference. However, there are a limited number of tools available to communicate the complex impacts of shifting to plant-based dietary patterns for different European food cultures. Indeed, since consumers typically understand food choices as meals and recipes rather than as diets2, a recipe impact tool has long been requested by the public.3 In 2019 Dr Reynolds (PI) piloted the creation of a Natural Language Processing (NLP)4 tool that automatically calculated the greenhouse gas emission and calories of a recipe's ingredients and cooking method5. In this research we will expand this tool to express the biodiversity, economic, and climate benefits of plant-based recipes. This novel tool will be a step change in allowing consumers (and food professionals) the opportunity to visualise and communicate plant-based food sustainability. This will help motivate consumers to shift towards plant-based diets. The project's novelty lies in the integration of NLP methods with environmental impacts and nutrition. This work is cutting edge and possible only due to the interdisciplinary collaboration of its investigators. As the language technology we are developing is aimed at automating recipe analysis, it paves the way for bringing food, nutrition, and sustainability research into the realm of big data, we expect this project to have a wide impact across the food system and academica. Objectives This research produces a tool that calculates the calories, the biodiversity, economic, and climate benefits of plant-based recipes. This will increase food-climate awareness in consumers, offering them a means to investigate tradeoffs and integrate sustainable healthy food into different European food cultures. Our targeted outputs will inform consumers, food professionals and policy makers. Outputs include: Functional environmental NLP tool for recipe analysis Database of the GHGE, cost, biodiversity, water, land use European plant-based recipes (EUPBR) Academic publication: analysis of the sustainability of EUPBR Consumer/chef guidance on how to adapt EUPBR to be more sustainable (workshop output) Summary of findings for policy makers/nutrition professionals (report/webinar) |
| Collaborator Contribution | Diana Maynard Diana Maynard is the lead computational linguist in the GATE research team, developers of the software the prototype tool uses, and has 30 years of experience in Natural Language Processing, including the application of NLP technology to understand social behaviour and drive policy change. Steve Brewer Steve Brewer Steve Brewer is the founder and director at Text Mining Solutions and in this project he is the lead consultant who designed the prototype tool. He will be continuing to develop the tool in this project. Rebeca Ibañez Martín Rebeca Ibañez Martín researches the history of nutritional knowledge and cooking, waste practices around food, and new technologies for nutrient recovery from waste water. She has extensive knowledge of anthropology of food and social studies of science. She will be running the stakeholder workshops. Marieke van Erp KNAW Humanities Cluster - The Netherlands Language Technology and Semantic Web expert with a penchant for interdisciplinary research. She leads the Digital Humanities Lab at the KNAW Humanities Cluster. She holds a PhD in computational linguistics from Tilburg University (2010) where she applied digital humanities methods to historic textual sources from the Naturalis Biodiversity Center. Her research is focused on applying natural language processing to semantic web applications with a particular interest in digital humanities. She previously worked on the European NewsReader project and the Dutch humanities infrastructure project CLARIAH project and has been involved in the organisation of numerous workshops and conferences in natural language processing, semantic web, digital humanities and cultural heritage. She is the project manager of the EU Horizon 2020 Odeuropa project where she is also working on software tools that can recognise references to smells in texts. Christoph Trattner University of Bergen - Norway Christoph Trattner is a leader in analysis of recipes to examine Behavioral Data Science and Recommender Systems. He is currently leading a research project that tries to understand, predict and change online food preferences to tackle health-related food issues such as diabetes or obesity. Alain Starke Wageningen University & Research - Netherlands Alain Starke is a postdoctoral research fellow in human-computer interaction and (sustainable) food decision-making. Since the autumn of 2020, he has been working on the 'Me, My Diet, I' project to design personalized nutrition interventions to support healthy eating habits. |
| Impact | https://www.frontiersin.org/articles/10.3389/frai.2020.621577 doi: 10.3389/frai.2020.621577 a multi-disciplinary publication. |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | Brunel University London |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | Curating Tomorrow |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | Quadram Institute Bioscience |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | Royal Botanic Garden Edinburgh (RBGE) |
| Country | United Kingdom |
| Sector | Charity/Non Profit |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | Royal Botanic Gardens, Kew |
| Country | United Kingdom |
| Sector | Charity/Non Profit |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | University of Edinburgh |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | University of Leeds |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | University of Manchester |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Consortium built for Towards a National Collection: Discovery Projects Outline bid 17 November 2020 |
| Organisation | University of Sheffield |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | This collaboration came about due to the AHRC US-UK Food Digital Scholarship network. We worked together to propose a bid to the National Collection: Discovery Projects Outline bid 17 November 2020. See jes-2440372 The bid was unsuccessful. But parties remain engaged in re-working the bid to new funding options. |
| Collaborator Contribution | THE CHALLENGE "Climate Change is the defining issue of our time and we are at a defining moment. From shifting weather patterns that threaten food production, to rising sea levels that increase the risk of catastrophic flooding, the impacts of climate change are global in scope and unprecedented in scale." - United Nations (https://www.un.org/en/sections/issues-depth/climatechange/) The project will mobilise the forthcoming National Collection (NC) for policy support, interdisciplinary research and public engagement related to the grand challenges of food and climate change. It will focus on exploring two linked concepts within Galleries, Libraries, Archives and Museums (GLAM) collections:1) the current and potential impact of climate change on food (production and consumption); and 2) the impact of food on climate change. To explore food and climate in the NC effectively, we must solve problems that are fundamental to delivering the NC itself. These problems include 1) the lack of common metadata and its imprecision, as well as inconsistent use of terminologies to tag and interpret these materials, 2) a lack of skills and tools to investigate and search collections. THE SOLUTION We will build on existing research (including the AHRC US-UK Food Digital Scholarship Network), to construct an ontology of food and climate change. This will be used to explore GLAM collections and link to wider climate, nutrition and geographical data. This ontology will be used in conjunction with Natural Language Processing, Computer Vision, and Machine Learning to create a network mapping, semantic enrichment, and visualisation of the keywords that different collections (botanic gardens, museums, archives, and libraries etc) use to describe and give context to collections relating to food and climate. This mapping will be validated as case studies in partner collections focused on Recipes, Food production and Herbarium/images. Interdisciplinary researchers will be supported in accessing our NLP/AI tools and ontology through capacity building workshops, Small Private Online Courses, and pilot project funding. The tools and mapping will be available to citizens, community groups, educational institutions, industry and policy makers, through our engagement campaign. Our public engagement campaign will integrate and update existing campaigns to include material found and developed using our tools and ontology. (previous projects include RBGE's Climate House, Kew's IncrEdibles, MEAL's Food Museum, Wellcome Trust-funded The Crunch, a Take A Bite Out of Climate Change, and 2021'S COP26 PE activities "Reimagining Museums for Climate Action"). Co-developed with the communities over the duration of the project, our outreach activities include workshops, webinars, Massive Open Online courses, transcribeathons, data hacks, and development of educational materials and "serious" games. All drawing on the linked collections uncovered by this project to create more effective activities. Our public engagement methods will be delivered to a wider UK audience using citizen science methods pioneered by PI Reynolds to engage and measure impact. The longer term objective of this project is to empower stakeholders/citizens to create better adaptive resilient communities that use materials in the NC/GLAM collections to respond to food and climate challenges. We also wish to provide the wider UK and International GLAM community (at different scales and capacities) guidance on how to link and open their connections to engage with food and climate change. To deliver these longer term objectives we will provide best practice guides and frameworks for both GLAMS, and other stakeholders. The project will mobilise the forthcoming National Collection (NC) for policy, research and public engagement related to food and climate change. This project will achieve this by 1) creating an ontology (a controlled vocabulary) based on established international food classification systems and emerging food/climate ontologies and meta-data in GLAM collections. This ontology will be deployed throughout the future NC, linking collections together and to additional data including: nutrition, climate, agriculture, and environmental impacts. 2) Develop tools to identify and explore collections datasets that relate to food and climate, these include natural language processing (GATE, for entity recognition and semantic enrichment), machine vision and artificial intelligence techniques. 3) Quantify, visualise and explore the provenance of linkages between items using new Techniques (prototypes) for Visualisation. 4) Build food and climate research capacity and enable adoption of NLP/semantic technologies for use in the NC. This will be achieved through research workshops, organisational and policy maker support programmes, pilot funding calls, and the development of Small Private Online Courses and Massive Open Online courses. 5) Produce an embedded Public Engagement (Citizen Science) approach focusing on using the linked collections/tools to engage stakeholders in action linked to food and climate change (including improving societal resilience and adaptation). Case studies in collections (RGBE, Kew, Leeds, MEAL, and Folger) will validate our ontology, tools, research methods, and public engagement methods. We will produce guidance for GLAM collections throughout the UK to use food and climate change to explore, reinterpret, give context to; and engage wider audiences with their material (and material in the wider NC), KEY OBJECTIVES 1) Develop the food and climate ontology 2) Develop tools and visualisation approaches to use the ontology with the NC 3) Build capacity for a critical mass of food and climate research using our tools/ontology/the NC 4) Co-create and validate new public/researcher/stakeholder citizen science and engagement methods using the food and climate materials from NC collections 5) Validate our approaches with collections case studies around Recipes, Food Production, and Herbarium/illustrations. IMPACT OBJECTIVES 1) Support UK GLAMs to link/explore their collections with food/climate outcomes as part of the wider NC. We will record changes to GLAMS structures. 2) Empower policy makers/stakeholders to use the NC to create more effective policy on food/climate. We will record use of tools/NC in Food/Climate policy inc. devolved nations. 3) Enable citizens/stakeholders to harness the NC to a) manage climate and food issues, b) understand food and biodiversity impacts from climate change. c) to understand food, biodiversity and climate policy, (and how it relates to collections). d) create a resilient and adaptive food system. We will record use and change of diet/society/economic impacts/etc. DELIVERABLES summary D1.1 NC F/CC ontology D1.2 development/validation reports D2.1 NLP tools MV tools D2.2 case study reports (rpts) and academic publications (pub). D2.3 Semantically enriched data. D3.1 Visualisation tools D3.2 case study reports and academic publications. D3.3 taxonomy D4.1 Workshop rpts D4.2pubs D5.1 SPOC, 5.2 rpts D6 Recordings of workshops 6.2 rpts 6.3 pubs D7.1 Reports on pilots (may lead to publications) D8.1 Workshop rpts 8.2 pubs, 8.3 Rpts on new PE methods D9.1 RCT citizen science PE campaign w/Citizens, Schools (n=50), Universities (n=15), and activist/community groups (n=15). 9.2 Rpts 9.3pubs, 9.4frameworks, best practice guides. D10.1 Recordings of workshops, 10.2rpts 10.3pubs D11.1MOOC, 11.2rpts |
| Impact | Only output is a bid application on J-es |
| Start Year | 2020 |
| Description | Universidade de São Paulo |
| Organisation | Universidade de São Paulo |
| Department | Heart Institute |
| Country | Brazil |
| Sector | Academic/University |
| PI Contribution | Collaboration on healthy and sustainable dietary choices in Brazil |
| Collaborator Contribution | Knowledge on nutrition and ultraprocessed foods, as well as analysis of dietary choices. |
| Impact | Ongoing research |
| Start Year | 2018 |