American Meat Science Association

AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?

Good food" is a slippery concept. It comes with obvious moral and ideological overtones, serves different and often antagonistic agendas, and is strikingly difficult to define, as its meaning varies greatly depending on the narrator. "Is meat a good food?", for instance, is a simple question that may nonetheless trigger complicated debates. Currently, the food system conversation is primarily one that tries to actively narrow down the various meanings of "good food" to the one favoured by the most influential actors. Losing the battle over the semantics may as well mean losing one's seat around the policy table.



After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology as a post-doctoral fellow of the Research Foundation Flanders

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