405 search results for “food” in the Staff website
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Andrea Waters
Faculteit Archeologie
a.l.waters@arch.leidenuniv.nl | +31 71 527 2727
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Tessa Minter
Faculteit der Sociale Wetenschappen
mintert@fsw.leidenuniv.nl | +31 71 527 3816
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Jiahui Wang
Science
j.h.wang@cml.leidenuniv.nl | +31 71 527 2727
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Ton Dietz
Afrika-Studiecentrum
a.j.dietz@asc.leidenuniv.nl | +31 71 527 2727
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Vincent Delhomme
Faculteit Rechtsgeleerdheid
v.n.delhomme@law.leidenuniv.nl | +31 71 527 2727
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Kim Beerden
Faculty of Humanities
k.beerden@hum.leidenuniv.nl | +31 71 527 2761
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Sandrine Gallois
Faculteit Archeologie
s.l.gallois@arch.leidenuniv.nl | +31 71 527 6086
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Maarten Schrama
Science
m.j.j.schrama@cml.leidenuniv.nl | +31 71 527 7483
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Diana Suhardiman
Gelieerde instellingen
suhardiman@kitlv.nl | +31 71 527 2458
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Christian Henderson
Faculty of Humanities
c.j.v.henderson@hum.leidenuniv.nl | +31 71 527 4995
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Land for Food: Property contests in capitalist heartlands
VVI Research Meetings 2023-2024
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Food for Thought: Unhealthy Finance -Shifting Responsibilities in Society”
Lecture, Food for Thought
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Techno-power in the Food Supply Chain
Lecture, Histories Connected: Work-in-Progress
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Food for Thought: Health and Wellbeing in a Healthy Society - Youth
Lecture, Food for Thought
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Food Security among the Orang Rimba in Jambi
PhD defence
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Elena Burgos Martinez
Faculty of Humanities
e.e.burgos.martinez@hum.leidenuniv.nl | +31 71 527 5273
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Sustainability prize for research into the effects of a plant-based diet
Paul Behrens and his team have won the Frontiers Planet Prize of half a million euros for their research into the effects of switching to a plant-based diet.
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How the eating habits of a limited group of Americans determine sustainability
Masses of hamburgers, steaks, cheese and a lot of eggs: Americans love their animal products. But researcher Oliver Taherzadeh discovered that only a relatively small group of high-volume consumers need to modify their diet to achieve an enormous environmental gain.
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GTGC Lunch Seminar: Transformation and connections through food/waste in Dutch cities
Lecture
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Ancient Roman cuisine was varied, international and accessible to all social classes
Banquets for the rich, porridge for the poor and a standard diet of bread, olive oil and wine. Just a few assumptions about the Roman diet.
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Medieval MasterChefs: From Byzantine Christmas Banquets to the Leiden Food Labs
Lecture, End of Year Event
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18 billion animals a year: they die, but never end up on our plate
Each year a staggering 18 billion chickens, turkeys, pigs, sheep, goats, and cows either die or are killed without making it onto someone's plate. Environmental scientists Juliane Klaura, Laura Scherer, and Gerard Breeman were the first to calculate this number on a global scale. 'Reducing these numbers…
- Swim the Rapenburg Race for spinal cord injury research
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Buzzing decline: Dutch landscape is losing insect-pollinated plants
The Netherlands is losing plant species that rely on pollination by insects. Leiden environmental scientist Kaixuan Pan demonstrates this after analysing 87 years of measurements from over 365,000 plots. The news is alarming for our biodiversity and food security. ‘75 per cent of our crops and 90% of…
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Snellius
Niels Bohrweg 1, Leiden
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Living Texts
Lecture, Studium Generale
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Huygens
Niels Bohrweg 2, Leiden
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Other facilities
To do your job well, it is important to have essential facilities at your disposal. Various facilities are available in and around the Sylvius building for you to use.
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Hungry for Open Science? Join us for an engaging lunch discussion at Archaeology
Research
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Lecture Hall
Einsteinweg 57, Leiden
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Election debate Student Council: catering, accessibility, and well-being
The student elections for the student representatives of the Faculty Council will take place from 22 to 25 April. Prominent members of four student parties engaged in a debate last Thursday on topics close to students’ hearts.
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Fire in Human Evolution
Conference
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Archaeology students make museum exhibition on Sugar: ‘Before this I had no idea how sugar was produced’
When following a course on archaeology of the Crusaders, five archaeology students were presented the unique opportunity to create a small exhibition at the National Museum of Antiquities. The coronavirus situation made a complex task even more challenging. ‘We had to work through the lockdown with…
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Jan Abbink
Afrika-Studiecentrum
g.j.abbink@asc.leidenuniv.nl | +31 71 527 2727
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Akinyinka Akinyoade
Afrika-Studiecentrum
a.akinyoade@asc.leidenuniv.nl | +31 71 527 6701
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University Library
Witte Singel 27, Leiden
- Histories Connected
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Reimbursement of expenses for business trips abroad
If you travel abroad for your work, you are entitled to reimbursement of expenses for lodging, meals, minor expenditure, and transport with the approval of the institute.The amount reimbursed depends on the country you travel to. If you book your business trip via UniGlobe, you do not need to advance…
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Beat the Professor PubQuiz
Festival, We are Science week
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Collaborations: Jessica Kiefte-De Jong (LUMC) and Paul Behrens (FWN) on Food & Sustainability - Discussion Meeting + Network Drinks
Lecture
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Kamerlingh Onnes Building
Steenschuur 25, Leiden
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Van Steenis
Einsteinweg 2, Leiden
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Pieter de la Court
Wassenaarseweg 52, Leiden
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2023 Annual T.M.C. Asser lecture by Michael Fakhri
Research
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Please keep your desk crumb free!
Facility
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Include local communities in policymaking
Forest degradation has limited the Orang Rimba's access to forest resources. As a result, they've had to make significant cultural modifications and adaptations. Ekoningtyas Margu Wardani explains in her PhD dissertation these transformation processes among Contemporary Indonesian Hunter-Gatherers through…
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Hard chews: why mastication played a crucial role in evolution
We do it every day but barely give it a thought: chewing our food. But the ‘simple’ process of masticating food may have played a crucial role in the evolution of our jaws, facial muscles and teeth.
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Call for Participation: Winter School Digital Visual Engagements in Anthropological Research
The ERC consolidator project "Food Citizens? Collective food procurement in European cities: solidarity and diversity, skills and scale" will organise a winter school on visual and collaborative methods in anthropological research at Leiden University’s Institute of Cultural Anthropology and Development…
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Reading list – Culinary culture and tasty tales
Are we going vegetarian this year? Shall we keep the dessert the same? Where do I find inspiration for a festive meal during the holidays? For readers who like to postpone these questions, for those who like to tell a good story with their culinary contribution, or for those who simply want to know…
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Foraging skills may have made the essential difference in the evolution of our huge brain
Hunter-gatherers acquire their food through complex gender-specific foraging techniques for a relatively stable and diverse supply of energy. New research indicates that this specialisation by boys and girls starts at a very young age. Most likely, this enabled the human species to evolve much larger…