Changing trends in food production & consumption – some evidence from Brazil (Sustainable Consumption Institute Seminar)

The next seminar in the Sustainable Consumption Institute’s Seminar Series which is to be given by Professor Sergio Schneider, entitled “Changing trends in food production & consumption – some evidence from Brazil”. The seminar is scheduled to take place on Wednesday 24 February 2016 in Room 10.05, Harold Hankins Building from 4.00 pm – 5.30 pm. Coffee and registration will begin at 3.45 pm.

Please note access to Harold Hankins Building is now via Alliance Manchester Business School.

The presentation will address the recent trends in food production and consumption in Brazil by focusing emerging changes such as the increase in the supply of products from family farmers to local markets and to public procurement. It will also show some of the changes that are affecting the consumption of food, as the eating out habits and the increasing appeal of a sort of ‘gourmetization’ driven by high middle class people as well as the increasing demand for traditional and organics in urban areas.

If you have any queries please contact Katrina Farrugia on 0161 275 0189 or sci@manchester.ac.uk

Biography: Sergio Schneider is Professor of Sociology of Rural Development and Food Studies at the Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil, where he is full professor and researcher at the Graduate Program of Sociology (PPGS) and Rural Development (PGDR).
Since 2003 Sergio Schneider has held a research scholarship from CNPq (National Council for Science and Technology) for high scientific productivity in social sciences research.
Sergio Schneider has a degree in Social Sciences (1990), Masters (1994) and PhD (1999) in Sociology. Since 1995, he has been employed by the Federal University of Rio Grade do Sul, at the Department of Sociology, where he is full professor and teaches topics on Theories on Development Sociology (undergraduate and graduate), Rural Sociology (undergraduate), Sociology of Food (graduate), Rural Development and Family Farming (graduate).

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