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AN ETHNOGRAPHY OF WASTE UNDERSTANDING THE PERCEPTIONS AND MANIFESTATIONS OF FOOD WASTE IN MALTA PROJECT OF THE OFF THE BEATEN T RACK FIELD SCHOOL Temple University (USA) Expeditions, Research in Applied Anthropology vzw (Belgium) Nearly 40% of all food produced becomes food wastage. With an ever-expanding world population, stakeholders in food systems must not only look for more efficient and sustainable ways of producing food, but also formulate processes to minimize both food loss and waste within all stages spanning from plant to plate. Much of food wastage occurs before reaching consumers, and thus is defined as “food loss”. Infrastructural, economic, and/or technical limitations such as lacking harvesting labor, changing tastes, and/ or not meeting strict market quality and aesthetic standards contribute to preconsumer food wastage. wastage? Further questions will be developed as research progresses. Within this project, we will focus largely on food loss on the farm and explore factors that have lead to decreased profit for independent small-scale famers. We will also look at how farmers are banding together in co-ops and other models of collaboration to get their products to the market. Goals What traditions, customs, and/or ideologies influence food wastage or preservation? Are there particular items that are more commonly left to rot on the farm? What systems do people have in place to prevent and recover food wastage? Is the issue of food waste/loss in Gozo comparable to larger moreindustrialized countries? Do manifestations of sharing or bartering exist to prevent food Together, we will explore the ways in which Gozitans perceive and deal with food loss and waste. Not only will project participants gain a deeper understanding of food wastage in Gozo, but also learn techniques for how to best engage with informants. Aside from participant/observation and interviewing, we will explore different innovative research methods. Participants can be sure to find themselves on farms, in the kitchen, and traversing the edible landscape of Gozo, on foraging escapades. • Expand understanding of the perception of food wastage and its manifestations in the agro-food industry, such as in agriculture, grocery stores, restaurants, and the household. • Gain and develop skills in ethnography by learning how to best collect, record, and organize field notes as well as analyze them to later craft a unique position and research thesis. • Explore and practice various fieldwork methodologies such as conducting interviews, participant observation, and visual approaches to ethnography. • Develop your research skills and ability to formulate questions through collaboration, reflexivity, and discussion with fellow 2016 researchers and experienced anthropologists. • Learn how to adhere to the anthropological code of ethics, understand informed consent and how to avoid problems in representation. Leading professors & researchers Sam Janssen (Expeditions) Alexa Zerkow (Temple University) Advisors Dr. Heather Levi (Temple University) Practical Information This project is part of the Off The Beaten Track field school. Registrations can be done on our website. Information about the project Alexa Zerkow Temple University [email protected] Practical information about the project Sam Janssen (program director) Expeditions [email protected] Session dates June 10, 2016 - June 29, 2016 July 4, 2016 - July 23, 2016 w w w . a n t h r o p o l o g y f i e l d s c h o o l . o r g