Co-creating sustainable food systems: book and podcast launch

Join us for the online launch of our podcast series and Stories of Change book, co-produced as part of the Co-creating change towards sustainable food systems: learning with communities of practice in Zimbabwe project.

The podcast series and book have resulted from a collaboration between Dr Pamela Richardson (University of Sheffield) and three Zimbabwean organisations: Kufunda Village, PORET Trust and PELUM Zimbabwe. 

The project involved a series of online workshop programmes that led to the participatory development of a catalogue of digital stories about food system transformation in Zimbabwe. Working with over 50 stories and storytellers, these stories have been compiled and curated into a book, a website and most recently, a podcast series. The episodes weave together the “stories of change” around particular themes and are told by people who are working in very practical ways towards building healthier food systems in Zimbabwe; farmers, food processors, compost-makers, tree-planters and food activists, among others.

The launch event will feature different speakers sharing their experience and perspectives on the process of co-creating the digital content and the potential of storytelling as a transformative tool. The event will be hosted online (10am-11am GMT) by the Institute for Sustainable Food, in partnership with Kufunda Village, PORET Trust and PELUM Zimbabwe.

Registration is possible until 4 March. 

Register here

Programme/Agenda:

10.00 – 10.05 Welcome remarks

10.05 – 10.10 Project background

10.10 – 10.25 Participants’ reflections on the workshop process and podcast production experience (3 speakers, 5 mins each)

10.25 – 10.35 Listening together to an episode from the podcast series

10.35 – 10.45 Commentary from Kufunda Village, PORET Trust and PELUM Zimbabwe

10.45 – 10.55 Q&A with audience

10.55 – 11.00 Closing Remarks

The production of the podcast series and book was funded through a Marie Skłodowska-Curie Research Fellowship, with support from the Institute for Sustainable Food, the Institute for Global Sustainable Development and the School of Geography and Planning at the University of Sheffield.

Both the podcast series and book will be freely available to all as an open educational resource.