Gulbanu Kaptan - Capitalising on COVID-19 as a Trigger for Positive Change in Food Waste Behaviour

Gulbanu Kaptan has been awarded a UK Research and Innovation's rapid response to Covid-19 grant for the project on Capitalising on COVID-19 as a Trigger for Positive Change in Food Waste Behaviour. This is an 18-month project with a funding of £328,000, including a grant of £268,000 from the Economic and Social Research Council (ESRC). The project team that will be led by Gulbanu consists of two academic Co-I's from University of Leeds (Prof. Kerrie Unsworth and Dr Sally Russel), one practitioner Co-I from WRAP (Dr Tom Quested)  as well as two leading environmental agencies as partners: WRAP and Zero Waste Scotland.

See the press release at: https://business.leeds.ac.uk/faculty/news/article/531/using-the-lessons-of-lockdown-to-reduce-household-food-waste

See media coverage at:  Resource, Food Ingredients First, The Spoon, Circular, Cut food waste at home by sniffing and tasting, urges new campaign (The Guardian, January 2021)