- Email: email@example.com
- Thesis title: Sustainable menu design and responsible food choice in the UK restaurant sector
- Supervisors: Dr Hannah Ensaff, Professor William Young
My name is Chris Jones and I am a postgraduate researcher within the School of Food Science and Nutrition. I studied BSc Hospitality Business Management at Sheffield Hallam University, graduating in 2008 and MA Education at University of Derby, graduating in 2018. Alongside my part-time PGR studies I work as Course Director for the Centre of Contemporary Hospitality and Tourism at the University of Derby, and teach menu design, food product development and operations management. My background is in the hospitality industry where I worked as a development chef and trainer for a large UK casual dining brand, responsible for menu and product design and implementation, chef training and operations management.
I am a fellow of Advance HE (FHEA), a member of the Institute for Small Business and Entrepreneurship and a Master Craftsman of the Craft Guild of Chefs (Master CGC).
My research interests are around menu and product design, responsible production and consumption, and consumer food choice. My PhD project is looking at how hospitality businesses can employ menu design protocols to encourage responsible food choice. I aim to explore criteria for sustainability of food menus in restaurants, with particular reference to the global sustainability agenda. This will be used to assess the environmental sustainability of food menus of a specific sector of the restaurant industry. I am interested in examining the potential of sustainable menu design and the development of tools to support businesses in the menu development process. I am also interested in the extent menu-based interventions can promote more responsible food choice.
- MA education
- PGCE Post-Compulsory Education and Training
- BSc Hospitality Business Management