College of Business and Economics | Annual Report 2021 74 Food Evolution Research LabORATORY (FERL) Dr Hema Kesa Director: Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality College of Business and Economics, University of Johannesburg OVERVIEW The Food Evolution Research Laboratory (FERL) has continued to establish its presence and impact in its work through interdisciplinary and collaborative initiatives within UJ, as well as with other academic and industry stakeholders. The research conducted by FERL is aligned to the UN’s Sustainable Development Goals (SDGs) of zero hunger, good health, and wellbeing as well as responsible consumption and production. TALENT MANAGEMENT AND CAPACITY BUILDING The FERL organisational structure includes one Director, two postdoctoral research fellows (PDRF) and research assistants. FERL aims to train and develop young researchers in the field of nutrition and healthy lifestyles. In 2021, the FERL trained and mentored four research assistants in fieldwork in communities and schools. The FERL and Savitribai Phule Pune University, India (Interdisciplinary School of Health Sciences), hosted a five-day workshop on ‘Systematic Review and Meta-analysis’ under the broad theme of ‘Nutrition Transition in South Africa and India’. One PDRF, one senior research associate and four research assistants participated in the workshop. POLICY AND PUBLIC ENGAGEMENTS AND ACTIVITIES Through the webinar platform and social media (Instagram), the following engagements were hosted: • Putting Youth First: The essentials of nutrition and physical activity (15 June 2021). • Plant-Based Diets and your Carbon Footprint (21 September 2021). Published in UJ News and Events. • FERL and NSSA Annual Symposium titled: ‘Our actions are our future - Leading to a sustainable food system’, hosted by FERL (26 October 2021), in recognition of World Food Day and National Nutrition Obesity Week (NNOW). The research conducted by FERL is aligned to the UN’s Sustainable Development Goals (SDGs) of zero hunger, good health, and wellbeing as well as responsible consumption and production.
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