Dr Christian Reynolds • City, University of London

Contact details

Address

Dr Christian Reynolds
City, University of London
Northampton Square
London EC1V 0HB
United Kingdom

Personal links

About
Publications

About

Overview

Dr Christian Reynolds is a Reader in Food Policy at the Centre for Food Policy, City University, London; and is the Senior Tutor for Research at the Centre for Food Policy.

Christian is recognised as a global expert on food loss and waste and sustainable diets. He has worked on these issues in Australia, New Zealand, Indonesia, the UK, US, and Europe. He is the lead editor of the Routledge Handbook of Food Waste (2019); he has also co-authored over 50 peer reviewed publications, as well as multiple reports and book chapters. Christian has given evidence to UK and NZ parliaments on FLW and contributed to the Food Loss and Waste Accounting and Reporting Standard. In 2022 Christian led and supported rapid reviews of evidence for the Food Standards Agency and Defra on topics including citizen science; sustainability in the UK food system; and the environmental impact of public procurement. Christian also researches sustainable cookery; food history; and the political power of food in international relations.

Christian is currently the Principal Investigator of the NERC Sustainable Plastics Packaging project: "Reducing plastic packaging and food waste through product innovation simulation." This project expands and enhances the Household Simulation Model to focus on plastic food packaging to help manufactures provide the right type of packaging to reduce both food and plastic waste. the Household Simulation Model is currently used by WRAP and industry to reduce food waste in many food products.

Christian is currently a co-investigator on the HEALTHEI (Health Economic Analysis incorporating effects on Labour outcomes, Households, Environment and Inequalities) (Oct 2022 – Mar 2025). A collaboration between the University of Sheffield and Teeside University and is funded by the The National Institute for Health and Care Research (NIHR). This project looks at the way food taxes might affect the whole food system, and will estimate the effects on health, NHS costs, employment, the economy and environment.

Christian has previously been Principal Investigator of 1) AHRC US-UK Food Digital Scholarship Network, which provides a platform for US and UK cultural institutions, and researchers to network around the topic of food. 2) The Alpro Foundation funded project: "Communicating the environmental impact of plant based recipes". This project produces a tool that calculates the calories, the biodiversity, economic, and climate benefits of plant-based recipes.

From 2017 to 2020, Christian was employed WRAP as Technical Specialist in international food sustainability. In 2017-18 Christian worked on integrating healthy sustainable eating and food waste reduction messages on a wide variety of projects including the EU-LIFE funded TRiFOCAL project. From 2018-2020 Christian moved to the WRAP Global team, working on Food Waste and Sustainable Eating, working on the REFRESH project, and with multiple global partners including the World Bank, NRDC, and WWF.

Christian and an adjunct Research Fellow at the Institute for Sustainable Food, University of Sheffield, and at the Barbara Hardy Institute for Sustainable Environments and Technologies, University of South Australia.

From 2016-2020 Christian was a Knowledge Exchange Research Fellow (N8 AgriFood project) at the Department of Geography, University of Sheffield, and a STFC Food network+ Champion.

From 2014-2016, Christian was employed as a Public Health Research Fellow at the Rowett Institute of Nutrition and Health, University of Aberdeen, where he looked at healthy sustainable diets for high and low income groups using linear programming and agent based modelling.

In 2020, Christian was awarded the Alpro foundation, Scientific Paper award for Young Scientists for his research on Affordable, healthy and sustainable diets for all income groups in the UK.

In 2019, Christian was awarded "best presentation" at the Oxford Symposium on Food and Cookery for his research on sustainable cookery.

In 2014, Christian was a finalist in the PhD Research Excellence – Life or Environmental Sciences category of the South Australian Science Excellence Awards; and was the Waste Management Association of Australia, Young Professionals NSW 2012 Scholarship recipient.

Publications

Publications by category

Book

Reynolds, C., Soma, T., Spring, C. and Lazell, J. Routledge Handbook of Food Waste. Reynolds, C., Soma, T., Spring, C. and Lazell, J. (Eds.), Routledge.

Chapters (18)

Cleghorn, C.L. and Reynolds, C. (2022). Importance of Sustainable Food Environments. In Evans, C.E.L. (Ed.), Transforming Food Environments (pp. 263–276). Boca Raton, USA: CRC Press. ISBN 978-1-00-304372-0.
Salemdeeb, R., Reynolds, C. and Rivera, X.S. (2022). Chapter 9. Environmental impacts of different waste to food approaches. Waste to Food (pp. 209–233). Wageningen Academic Publishers.
Reynolds, C. (2022). Tackling food loss and waste. Food Loss and Waste Policy (pp. 42–60). Routledge.
Reynolds, C., Oakden, L., West, S., Pateman, R., Elliott, C., Armstrong, B. … Patel, M. (2021). Citizen science for the food system. In Cohen, K. and Doubleday, R. (Eds.), Future Directions for Citizen Science and Public Policy (pp. 55–69). Cambridge: Centre for Science and Policy. ISBN 978-0-9932818-1-5.
Hoornweg, D., Lougheed, S., Walker, M., Salemdeeb, R., Soma, T. and Reynolds, C. (2020). Food Waste Management, Treatment and Disposal Options. Routledge Handbook of Food Waste (pp. 443–454). Routledge.
Kandemir, C., Reynolds, C., Verma, M., Grainger, M., Stewart, G., Righi, S. … Quested, T. (2020). Modelling Approaches to Food Waste. Routledge Handbook of Food Waste (pp. 326–344). Routledge.
Oelofse, S., Nahman, A., Barjees Baig, M., Salemdeeb, R., Nizami, A.-.S. and Reynolds, C. (2020). Food Waste Within South Africa and Saudi Arabia. Routledge Handbook of Food Waste (pp. 207–224). Routledge.
Mirosa, M., Pearson, D. and Reynolds, C. (2020). Food Waste in Australia and New Zealand. Routledge Handbook of Food Waste (pp. 225–236). Routledge.
Spring, C., Soma, T., Lazell, J. and Reynolds, C. (2020). Food Waste. Routledge Handbook of Food Waste (pp. 1–20). Routledge.
Kandemir, C., Reynolds, C., Verma, M., Grainger, M., Stewart, G., Righi, S. … Quested, T. (2020). Modelling Approaches to Food Waste. Routledge Handbook of Food Waste (pp. 326–344). Routledge.
Hoornweg, D., Lougheed, S., Walker, M., Salemdeeb, R., Soma, T. and Reynolds, C. (2020). Food Waste Management, Treatment and Disposal Options. Routledge Handbook of Food Waste (pp. 443–454). Routledge.
Spring, C., Soma, T., Lazell, J. and Reynolds, C. (2020). Food waste: An introduction to contemporary food waste studies. Routledge Handbook of Food Waste (pp. 1–19). ISBN 978-1-138-61586-1.
Hall, S.M., Pottinger, L., Blake, M., Mills, S., Reynolds, C. and Wrieden, W. (2020). Food for thought? Material methods for exploring food and cooking. MUNDANE METHODS (pp. 84–101). ISBN 978-1-5261-3971-9.
Gover, M., Swannell, R. and Reynolds, C. (2019). Addressing the Food Loss and Waste Challenge – a WRAP perspective. Proceedings of the Workshop Food Loss and Waste Reduction Vatican City: The Pontifical Academy of Sciences.
Reynolds, C.J., Buckley, J., Weinstein, P. and Boland, J. (2017). Sustainability Challenges, Human Diet and Environmental Concerns. In Bhat, R. (Ed.), Sustainability Challenges in the Agrofood Sector (pp. 48–78). Wiley. ISBN 978-1-119-07276-8.
Reynolds, C.J., Buckley, J.D., Weinstein, P. and Boland, J. (2016). Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature. Sustainable Food and Beverage Industries: Assessments and Methodologies (pp. 263–280). ISBN 978-1-77188-410-5.
In Ritzer, G. (Ed.), (2007). The Blackwell Encyclopedia of Sociology. In Blackwell Publishing Ltd. ISBN 978-1-4051-2433-1.
Reynolds, C. and Mavrakis, V. Food Waste. (pp. 1–2). John Wiley & Sons, Ltd.

Conference papers and proceedings (21)

Reynolds, C., Koh, L., Fayad, R., Pickering, J., Torrejon, V.M., Rees, D. … Quested, T. (2022). Reducing plastic packaging and food waste through product innovation simulation: Current progress. Materials Research Exchange Conference 3-5 October, London, UK.
Reynolds, C. (2022). Lived experience factors that support positive equitable food environments - case studies of infant feeding and Covid-19. Nutrition Society Summer Conference 2022 Food and Nutrition: pathways to a sustainable future 12-15 July, Sheffield, UK.
Fayad, R., Kandemir, C., Pickering, J., Reynolds, C., Koh, L.S.C., Greenwood, S.C. … Rees, D. (2022). Minimising Plastic Packaging and Household Food Waste: A New Approach using Discrete Event Simulation. International Annual EurOMA Conference 3-6 July, Berlin, Germany.
Reynolds, C. (2022). Recipes that meet the EAT-Lancet: what should we be
cooking? 29 June, online.
Reynolds, C., da Silva, J.T., Garzillo, J.M.F., Frankowska, A., Kluczkovski, A., Rose, D. … Bridle, S. (2022). Comparison of Greenhouse Gas databases using FoodEx2 codes. 7th Annual Agriculture, Nutrition and Health (ANH) Academy Week 27 Jun 2022 – 1 Jul 2022, London/Online.
Reynolds, C. (2022). Citizen science in supporting food policy making. Webinar: Sustainable and healthy living environments: How to mobilize citizens’ knowledge? 25 May, online.
Pickering, J. and Reynolds, C. (2022). Using qualitative methods to inform a household plastic packaging and food waste simulation model. Global Research & Innovation in Plastics Sustainability (GRIPS) 2022 15-17 March, Online.
Reynolds, C. (2022). The evolution of “sustainable” and vegetarian recipes from manuscripts and cookbooks to online: Their environmental impact, and what this means for the future. Amsterdam Symposium on the History of Food Food and the Environment: The Dynamic Relationship Between Food Practices and Nature 11-12 February, online.
Reynolds, C. (2022). Alternative food systems for urban food security. 3rd International Symposium on Nutrition (ISN 2022): Urban Food Policies for Sustainable Nutrition and Health 27-28 January, online.
Tonda, A., Reynolds, C., Mouhrim, N. and Thomopoulos, R. (2022). AN INTERCONTINENTAL MACHINE LEARNING ANALYSIS OF FACTORS EXPLAINING CONSUMER AWARENESS ABOUT FOOD RISK.
Estevez, A., Reynolds, C. and Schmidt, X. (2022). Food waste generation at the household level in Argentina. Identifying high waste foods and behaviours. doi:10.1017/s0029665122002105
Reynolds, C., Takacs, B., Ignatiev, I., Tenev, D. and Penev, V. (2021). Calculating GHGE impacts and carbon labels for generic meals. LEAP Conference 2021 6 December, Oxford, Online.
Reynolds, C. (2021). Meat food waste in households - Using discrete event simulation to provide an evidence base for reducing global household meat waste. 67th International Congress of Meat Science and Technology 23-27 August, Kraków, Poland.
Reynolds, C. (2021). Food waste, sustainable diets and climate change Coherent solutions in the long view. Food Values Research Group, The University of Adelaide, June 2021 seminar 28 June, The University of Adelaide, Online.
da Silva, J.T., Kluczkovski, A., Schmidt, X., Frankowska, A., da Cruz, G.L., Martins, C.A. … Levy, R.B. (2020). Trends in the environmental impacts of unprocessed or minimally processed, processed, and ultra-processed animal products in Brazil over 30 years. Livestock, Environment and People (LEAP) Conference 2020 8 December.
Reynolds, C. (2020). Food and Citizen Science. Understanding food in a digital world: ESRC Festival of Social Science: FSA Event in partnership with the University of Sheffield 9 November.
Reynolds, C. (2020). Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future? Dublin Gastronomy Symposium 25-29 May, Dublin (online).
Reynolds, C., KLUCZKOVSKI, A., FRANKOWSKA, A., DA SILVA, J.T., LEVY, R., RAUBER, F. … BRIDLE, S.L. (2020). ARE WE READY FOR SUSTAINABLE COOKERY? COMPARING CURRENT (AND FUTURE) COOKING AND TIME USE PRACTICES IN THE UNITED KINGDOM, THE UNITED STATES AND AUSTRALIA. doi:10.1386/ijfd_00020_7
Quadros, V., Balcerzak, A., Sousa, R., Ferrari, M., Schmidt Rivera, X., Reynolds, C. … Leclercq, C. (2019). Using individual food consumption data to estimate the environmental impact of diets: the potentiality of the FAO/WHO GIFT platform. Sustainable Food Systems < > Sustainable Diets 11 October.
Reynolds, C. (2019). Sustainable Gastronomy; power and energy use in food - is it possible to fight climate change though cookery? Oxford Food Symposium on Food and Cookery 12 July.
Matthews, R. and Reynolds, C. (2017). The market value of sleep: using economic input-output analysis to shift society's views on sleep loss. doi:10.1016/j.sleep.2017.11.629

Internet publication

Reynolds, C.J. (2017). Can statistics tell us what is a representative recipe? The case of Yorkshire pudding.

Journal articles (69)

Anastasiou, K., Baker, P., Hendrie, G.A., Hadjikakou, M., Boylan, S., Chaudhary, A. … Lawrence, M. (2023). Conceptualising the drivers of ultra-processed food production and consumption and their environmental impacts: A group model-building exercise. Global Food Security, 37, pp. 100688–100688. doi:10.1016/j.gfs.2023.100688.
[publisher’s website]
Hassan, H.F., Ghandour, L.A., Chalak, A., Aoun, P., Reynolds, C.J. and Abiad, M.G. (2022). The influence of religion and religiosity on food waste generation among restaurant clienteles. Frontiers in Sustainable Food Systems, 6. doi:10.3389/fsufs.2022.1010262.
Madruga, M., Martínez Steele, E., Reynolds, C., Levy, R.B. and Rauber, F. (2022). Trends in food consumption according to the degree of food processing among the UK population over 11 years. British Journal of Nutrition pp. 1–24. doi:10.1017/s0007114522003361.
Garg, D.H., Spiker, M.L., Clark, J.K., Reynolds, C. and Otten, J.J. (2022). Food systems governance should be preceded by food systems diplomacy. Nature Food, 3(9), pp. 667–670. doi:10.1038/s43016-022-00595-8.
[publisher’s website]
Kandemir, C., Reynolds, C., Tom, Q., Fisher, K., Devine, R., Herszenhorn, E. … Evans, D. (2022). Using discrete event simulation to explore food wasted in the home. Journal of Simulation, 16(4), pp. 415–435. doi:10.1080/17477778.2020.1829515.
[publisher’s website]
Kluczkovski, A., Menezes, C.A., da Silva, J.T., Bastos, L., Lait, R., Cook, J. … Bridle, S.L. (2022). An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability. Nutrients, 14(7). doi:10.3390/nu14071519.
da Silva, J.T., Garzillo, J.M.F., Rauber, F., Kluczkovski, A., Rivera, X.S., da Cruz, G.L. … Levy, R.B. (2021). Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018. The Lancet Planetary Health, 5(11). doi:10.1016/s2542-5196(21)00254-0.
[publisher’s website]
Bridge, G., Armstrong, B., Reynolds, C., Wang, C., Schmidt, X., Kause, A. … Oakden, L. (2021). Engaging citizens in sustainability research: comparing survey recruitment and responses between Facebook, Twitter and qualtrics. British Food Journal, 123(9), pp. 3116–3132. doi:10.1108/bfj-06-2020-0498.
[publisher’s website]
Armstrong, B., Reynolds, C., Martins, C.A., Frankowska, A., Levy, R.B., Rauber, F. … Bridge, G. (2021). Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown. British Food Journal, 123(9), pp. 2959–2978. doi:10.1108/BFJ-10-2020-0917.
Oakden, L., Bridge, G., Armstrong, B., Reynolds, C., Wang, C., Panzone, L. … Serjeant, S. (2021). The Importance of Citizen Scientists in the Move Towards Sustainable Diets and a Sustainable Food System. Frontiers in Sustainable Food Systems, 5. doi:10.3389/fsufs.2021.596594.
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Mishra, D., Das, B.S., Sinha, T., Hoque, J.M., Reynolds, C., Rafiqul Islam, M. … Menon, M. (2021). Living with arsenic in the environment: An examination of current awareness of farmers in the Bengal basin using hybrid feature selection and machine learning. Environment International, 153, pp. 106529–106529. doi:10.1016/j.envint.2021.106529.
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Defeyter, M.A., Stretesky, P.B., Long, M.A., Furey, S., Reynolds, C., Porteous, D. … Gonçalves, L. (2021). Mental Well-Being in UK Higher Education During Covid-19: Do Students Trust Universities and the Government? Frontiers in Public Health, 9. doi:10.3389/fpubh.2021.646916.
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Kluczkovski, A., Lait, R., Martins, C.A., Reynolds, C., Smith, P., Woffenden, Z. … Bridle, S. (2021). Learning in lockdown: Using the COVID‐19 crisis to teach children about food and climate change. Nutrition Bulletin. doi:10.1111/nbu.12489.
van Erp, M., Reynolds, C., Maynard, D., Starke, A., Ibáñez Martín, R., Andres, F. … Bosma, U. (2021). Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3. doi:10.3389/frai.2020.621577.
[publisher’s website]
Dobson, M.C., Reynolds, C., Warren, P.H. and Edmondson, J.L. (2021). “My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening. British Food Journal, 123(3), pp. 1012–1023. doi:10.1108/bfj-07-2020-0593.
[publisher’s website]
Macdiarmid, J.I., Cerroni, S., Kalentakis, D. and Reynolds, C. (2021). How important is healthiness, carbon footprint and meat content when purchasing a ready meal? Evidence from a non-hypothetical discrete choice experiment. Journal of Cleaner Production, 282, pp. 124510–124510. doi:10.1016/j.jclepro.2020.124510.
[publisher’s website]
Larner, E., Fish, A.L., Way, C.H., Graham, F., Armstrong, B., Patel, V. … Reynolds, C.J. (2021). Reaction to a low-carbon footprint food logo and other sustainable diet promotions in a UK University’s Student Union ‘Living Lab’. Future of Food: Journal on Food, Agriculture and Society, 9(1), pp. 1–30. doi:10.17170/kobra-202011192217.
Armstrong, B., Reynolds, C., Bridge, G., Oakden, L., Wang, C., Panzone, L. … Serjeant, S. (2021). How Does Citizen Science Compare to Online Survey Panels? A Comparison of Food Knowledge and Perceptions Between the Zooniverse, Prolific and Qualtrics UK Panels. Frontiers in Sustainable Food Systems, 4. doi:10.3389/fsufs.2020.575021.
de Gorter, H., Drabik, D., Just, D.R., Reynolds, C. and Sethi, G. (2021). Analyzing the economics of food loss and waste reductions in a food supply chain. Food Policy, 98, pp. 101953–101953. doi:10.1016/j.foodpol.2020.101953.
[publisher’s website]
Espinoza Orias, N., Reynolds, C.J., Ernstoff, A.S., Vázquez-Rowe, I., Cooper, K. and Aldaco, R. (2021). Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal. Frontiers in Nutrition, 8. doi:10.3389/fnut.2021.615550.
Frankowska, A., Rivera, X.S., Bridle, S., Kluczkovski, A.M.R.G., Tereza da Silva, J., Martins, C.A. … Reynolds, C. (2020). Impacts of home cooking methods and appliances on the GHG emissions of food. Nature Food, 1(12), pp. 787–791. doi:10.1038/s43016-020-00200-w.
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Pateman, R.M., de Bruin, A., Piirsalu, E., Reynolds, C., Stokeld, E. and West, S.E. (2020). Citizen Science for Quantifying and Reducing Food Loss and Food Waste. Frontiers in Sustainable Food Systems, 4. doi:10.3389/fsufs.2020.589089.
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Reynolds, C., Kluczkovski, A., Frankowska, A., da Silva, J.T., Levy, R.B., Rauber, F. … Bridle, S.L. (2020). ARE WE READY FOR SUSTAINABLE COOKERY? COMPARING CURRENT (AND FUTURE) COOKING AND TIME USE PRACTICES IN THE UNITED KINGDOM, THE UNITED STATES AND AUSTRALIA. International Journal of Food Design, 5(1&2), pp. 184–184. doi:10.1386/ijfd_00020_7.
da Silva, J.T., da Cruz, G.L., Rauber, F., Louzada, M.L., Kluczkovski, A.R.G., Frankowska, A. … Levy, R.B. (2020). The impact of ultra-processed food on carbon, water and ecological footprints of food in Brazil. European Journal of Public Health, 30(Supplement_5). doi:10.1093/eurpub/ckaa165.433.
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Armstrong, B., Bridge, G., Oakden, L., Reynolds, C., Wang, C., Panzone, L.A. … Serjeant, S. (2020). Piloting Citizen Science Methods to Measure Perceptions of Carbon Footprint and Energy Content of Food. Frontiers in Sustainable Food Systems, 4. doi:10.3389/fsufs.2020.00120.
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Menon, M., Sarkar, B., Hufton, J., Reynolds, C., Reina, S.V. and Young, S. (2020). Do arsenic levels in rice pose a health risk to the UK population? Ecotoxicology and Environmental Safety, 197, pp. 110601–110601. doi:10.1016/j.ecoenv.2020.110601.
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Armstrong, B. and Reynolds, C. (2020). China and the USA, a higher perceived risk for UK consumers in a post COVID-19 food system: the impact of country of origin and ethical information on consumer perceptions of food. Emerald Open Research, 2, pp. 35–35. doi:10.35241/emeraldopenres.13711.1.
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He, H., Reynolds, C.J., Hadjikakou, M., Holyoak, N. and Boland, J. (2020). Quantification of indirect waste generation and treatment arising from Australian household consumption: A waste input-output analysis. Journal of Cleaner Production, 258, pp. 120935–120935. doi:10.1016/j.jclepro.2020.120935.
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Rust, N.A., Ridding, L., Ward, C., Clark, B., Kehoe, L., Dora, M. … West, N. (2020). How to transition to reduced-meat diets that benefit people and the planet. Science of The Total Environment, 718, pp. 137208–137208. doi:10.1016/j.scitotenv.2020.137208.
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Kluczkovski, A., Cook, J., Downie, H.F., Fletcher, A., McLoughlin, L., Markwick, A. … Ajagun-Brauns, J. (2020). Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change—Experiences from Two UK Public Engagement Events. Sustainability, 12(6), pp. 2323–2323. doi:10.3390/su12062323.
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Benthem de Grave, R., Rust, N.A., Reynolds, C.J., Watson, A.W., Smeddinck, J.D. and Souza Monteiro, D.M. (2020). A catalogue of UK household datasets to monitor transitions to sustainable diets. Global Food Security, 24, pp. 100344–100344. doi:10.1016/j.gfs.2019.100344.
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Chalmers, , Stetkiewicz, , Sudhakar, , Osei-Kwasi, and Reynolds, (2019). Impacts of Reducing UK Beef Consumption Using a Revised Sustainable Diets Framework. Sustainability, 11(23), pp. 6863–6863. doi:10.3390/su11236863.
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Kanemoto, K., Moran, D., Shigetomi, Y., Reynolds, C. and Kondo, Y. (2019). Meat Consumption Does Not Explain Differences in Household Food Carbon Footprints in Japan. One Earth, 1(4), pp. 464–471. doi:10.1016/j.oneear.2019.12.004.
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Drabik, D., de Gorter, H. and Reynolds, C. (2019). A conceptual and empirical framework to analyze the economics of consumer food waste. Resources, Conservation and Recycling, 149, pp. 500–509. doi:10.1016/j.resconrec.2019.06.008.
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Horton, P., Bruce, R., Reynolds, C. and Milligan, G. (2019). Food Chain Inefficiency (FCI): Accounting Conversion Efficiencies Across Entire Food Supply Chains to Re-define Food Loss and Waste. Frontiers in Sustainable Food Systems, 3. doi:10.3389/fsufs.2019.00079.
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Nicholes, M.J., Quested, T.E., Reynolds, C., Gillick, S. and Parry, A.D. (2019). Surely you don’t eat parsnip skins? Categorising the edibility of food waste. Resources, Conservation and Recycling, 147, pp. 179–188. doi:10.1016/j.resconrec.2019.03.004.
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Psarikidou, K., Kaloudis, H., Fielden, A. and Reynolds, C. (2019). Local food hubs in deprived areas: de-stigmatising food poverty? Local Environment, 24(6), pp. 525–538. doi:10.1080/13549839.2019.1593952.
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Reynolds, C.J., Horgan, G.W., Whybrow, S. and Macdiarmid, J.I. (2019). Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK. Public Health Nutrition, 22(8), pp. 1503–1517. doi:10.1017/s1368980018003774.
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Reynolds, C. (2019). The complexities of food system change - the long view on vegetable consumption. The Global Fruit & Veg Newsletter, 22, pp. 3–3.
He, H., Reynolds, C.J., Li, L. and Boland, J. (2019). Assessing net energy consumption of Australian economy from 2004–05 to 2014–15: Environmentally-extended input-output analysis, structural decomposition analysis, and linkage analysis. Applied Energy, 240, pp. 766–777. doi:10.1016/j.apenergy.2019.02.081.
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Reynolds, C., Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V.K. … Jackson, P. (2019). Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions. Food Policy, 83, pp. 7–27. doi:10.1016/j.foodpol.2019.01.009.
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He, H., Reynolds, C.J., Zhou, Z., Wang, Y. and Boland, J. (2019). Changes of waste generation in Australia: Insights from structural decomposition analysis. Waste Management, 83, pp. 142–150. doi:10.1016/j.wasman.2018.11.004.
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Salemdeeb, R., Bin Daina, M., Reynolds, C. and Al-Tabbaa, A. (2018). An environmental evaluation of food waste downstream management options: a hybrid LCA approach. International Journal of Recycling of Organic Waste in Agriculture, 7(3), pp. 217–229. doi:10.1007/s40093-018-0208-8.
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He, H., Reynolds, C.J. and Boland, J. (2018). Assessment of solid waste generation and treatment in the Australian economic system: A Closed Waste Supply-Use model. Waste Management, 78, pp. 346–355. doi:10.1016/j.wasman.2018.05.056.
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Reynolds, C., Agrawal, M., Lee, I., Zhan, C., Li, J., Taylor, P. … Roos, G. (2018). A sub-national economic complexity analysis of Australia’s states and territories. Regional Studies, 52(5), pp. 715–726. doi:10.1080/00343404.2017.1283012.
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Bridle, S., Denby, K., Flanagan, K., Grieve, B., Halford, J., Koh, L. … Fletcher, A. (2017). STFC Food Network+. Food Science & Technology, 31(4), pp. 34–39.
(2017). STFC Food Network+. Food Science and Technology, 31(4), pp. 34–39. doi:10.1002/fsat.3104_9.x.
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Reynolds, C.J. (2017). Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding. Energy Procedia, 123, pp. 228–234. doi:10.1016/j.egypro.2017.07.248.
[publisher’s website]
Reynolds, C.J. (2017). Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes. Energy Procedia, 123, pp. 220–227. doi:10.1016/j.egypro.2017.07.245.
[publisher’s website]
He, H., Reynolds, C., Piantadosi, J. and Boland, J. (2017). Effects of Australian Economic Activities on Waste Generation and Treatment. Recycling, 2(3), pp. 12–12. doi:10.3390/recycling2030012.
[publisher’s website]
Halford, J. and Reynolds, C.J. (2017). Editorial “Food preferences”. The Global Fruit & Veg Newsletter, (22).
Reutter, B., Lant, P., Reynolds, C. and Lane, J. (2017). Food waste consequences: Environmentally extended input-output as a framework for analysis. Journal of Cleaner Production, 153, pp. 506–514. doi:10.1016/j.jclepro.2016.09.104.
[publisher’s website]
Salemdeeb, R., Al-Tabbaa, A. and Reynolds, C. (2016). The UK waste input–output table: Linking waste generation to the UK economy. Waste Management & Research: The Journal for a Sustainable Circular Economy, 34(10), pp. 1089–1094. doi:10.1177/0734242x16658545.
[publisher’s website]
Reynolds, C., Geschke, A., Piantadosi, J. and Boland, J. (2016). Estimating industrial solid waste and municipal solid waste data at high resolution using economic accounts: an input–output approach with Australian case study. Journal of Material Cycles and Waste Management, 18(4), pp. 677–686. doi:10.1007/s10163-015-0363-1.
[publisher’s website]
Reynolds, C., Mirosa, M. and Clothier, B. (2016). New Zealand’s Food Waste: Estimating the Tonnes, Value, Calories and Resources Wasted. Agriculture, 6(1), pp. 9–9. doi:10.3390/agriculture6010009.
[publisher’s website]
Zaman, A. and Reynolds, C.J. (2015). The Economic and Bio-Energy Production Potential of South Australian Food Waste Using Anaerobic Digestion. .
Thompson, K., O'Dwyer, L., Sharp, A., Smith, B., Reynolds, C., Hadley, T. … Hazel, S. (2015). What’s in a Dog’s Breakfast? Considering the Social, Veterinary and Environmental Implications of Feeding Food Scraps to Pets Using Three Australian Surveys. Sustainability, 7(6), pp. 7195–7213. doi:10.3390/su7067195.
[publisher’s website]
Reynolds, C., Piantadosi, J. and Boland, J. (2015). Rescuing Food from the Organics Waste Stream to Feed the Food Insecure: An Economic and Environmental Assessment of Australian Food Rescue Operations Using Environmentally Extended Waste Input-Output Analysis. Sustainability, 7(4), pp. 4707–4726. doi:10.3390/su7044707.
[publisher’s website]
Reynolds, C.J., Piantadosi, J., Buckley, J.D., Weinstein, P. and Boland, J. (2015). Evaluation of the environmental impact of weekly food consumption in different socio-economic households in Australia using environmentally extended input–output analysis. Ecological Economics, 111, pp. 58–64. doi:10.1016/j.ecolecon.2015.01.007.
[publisher’s website]
Reynolds, C.J., Macdiarmid, J.I., Whybrow, S., Horgan, G. and Kyle, J. (2015). Greenhouse gas emissions associated with sustainable diets in relation to climate change and health. Proceedings of the Nutrition Society, 74(OCE5). doi:10.1017/s0029665115003985.
[publisher’s website]
Reynolds, C.J., Mavrakis, V., Davison, S., Høj, S.B., Vlaholias, E., Sharp, A. … Dawson, D. (2014). Estimating informal household food waste in developed countries: The case of Australia. Waste Management & Research: The Journal for a Sustainable Circular Economy, 32(12), pp. 1254–1258. doi:10.1177/0734242x14549797.
[publisher’s website]
Reynolds, C.J., Piantadosi, J. and Boland, J. (2014). A Waste Supply-Use Analysis of Australian Waste Flows. Journal of Economic Structures, 3(1). doi:10.1186/s40008-014-0005-0.
[publisher’s website]
Reynolds, C.J., Thompson, K., Boland, J. and Dawson, D. (2014). Climate Change on the Menu? A Retrospective Look at the Development of South Australian Municipal Food Waste Policy. .
Lenzen, M., Geschke, A., Wiedmann, T., Lane, J., Anderson, N., Baynes, T. … West, J. (2014). Compiling and using input–output frameworks through collaborative virtual laboratories. Science of The Total Environment, 485-486, pp. 241–251. doi:10.1016/j.scitotenv.2014.03.062.
[publisher’s website]
Reynolds, C., Buckley, J., Weinstein, P. and Boland, J. (2014). Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature. Nutrients, 6(6), pp. 2251–2265. doi:10.3390/nu6062251.
[publisher’s website]
Lenzen, M. and Reynolds, C.J. (2014). A Supply-Use Approach to Waste Input-Output Analysis. Journal of Industrial Ecology, 18(2), pp. 212–226. doi:10.1111/jiec.12105.
[publisher’s website]
Reynolds, C.J. (2012). Diplomatic Gastronomy: The Convivial Nature of the Power of Prestige, Cultural Diplomacy and Soft Power. .
Reynolds, C.J. (2012). The Soft Power of Food: A Diplomacy of Hamburgers and Sushi? .
Reynolds, C.J. (2010). Tipping the Scales: A New Understanding of Food’s Power in the Political Sphere. The International Journal of Interdisciplinary Social Sciences: Annual Review, 5(7), pp. 295–304. doi:10.18848/1833-1882/cgp/v05i07/51783.
[publisher’s website]

Posters (3)

Reynolds, C., Takacs, B., Klimashevskaia, A., Angelsen, A., Ibanez Martin, R., Brewer, S. … Trattner, C. Comparing the environmental impacts of recipes from four different recipe databases using Natural Language Processing. LEAP Conference 2021, 2021.
Reynolds, C., Schmidt Rivera, X., Frankowska, A., Kluczkovski, A., Bridle, S., Martins, C. … Mensah, D. Cooking as part of a global sustainable food system - a 6 country pilot survey. Nutrition & Cooking Education Symposium, The University of Newcastle, Australia, 2020.
Kluczkovski, A., Lait, R., Baird, L., Menezes, C.A., Cruz, B., Cerqueira, B. … Bridle, S. How to engage schools with food sustainability? An analysis of environmental impacts of school menus and development of educational materials in Bahia, Brazil. The 8th World Sustainability Forum 15/09/2020 - 17/09/2020, VIRTUAL, Switzerland, 2020.

Reports (15)

Esposito, M., Connors, C., Madden, C., Trikka, N. and Reynolds, C. (2022). The UK Public’s Interests, Needs and Concerns
Around Food Qualitative and Quantitative Evidence on Public Interests, Needs and Concerns around Food across the UK Technical Report. London, UK: Food Standards Agency.
Reynolds, C., Fetcher, A., Armstrong, B., Woffindin, A., Cook, D. and Czaplicki, M. (2022). CITIZENS FOOD WASTE PREVENTION BEHAVIOUR CHANGE GRANT RAF100-304 – University student food waste reduction app pilot..
Reynolds, C., Oakden, L., West, S., Pateman, R. and Elliott, C. (2021). Citizen Science and Food: A Review. London/York: Food Standards Agency.
Van Biene, M., Grant, T., Kneller, C., Reynolds, C., Forbes, H. and Sheane, R. (2021). National Food Waste Strategy Feasibility Study – Final Report..
Defeyter, G., Stretesky, P., Long, M., Furey, S., Reynolds, C., Dodds, A. … McAnallen, A. (2020). Food Insecurity and Lived Experience of Students (FILES)..
Reynolds, C., Boulding, A., Pollock, H., Sweet, N., Ruiz, J. and Draeger de Teran, T. (2020). Halving Food Loss and Waste in the EU by 2030: the major steps needed to accelerate progress. Berlin (Germany): WWF-WRAP.
Sethi, G., Bedregal, L.P.A., Cassou, E., Constantino, L., Hou, X., Jain, S. … Kneller, C. (2020). Addressing Food Loss and Waste : A Global Problem with Local Solutions..
Guzman, P., Reynolds, C. and Sharpe, R. (2019). Revitalising local economies: How food hubs can help. London: Food Research Collaboration.
Guzman, P. and Reynolds, C. (2019). Food Hubs in the UK: Where are we and what next? Food Research Collaboration. ISBN 978-1-903957-52-3.
Bajzelj, B., Reynolds, C., Falconer Hall, M. and Kramer, G. (2019). Eating healthily, sustainably and conveniently - Meeting nutritional and environmental goals without sacrificing convenience. Banbury: WRAP.
Reynolds, C., Hodgson, H. and Bajzelj, B. (2019). An improved picture of the UK diet - Linking production, consumption and waste data to provide a better dietary picture. Banbury: WRAP.
Bajzelj, B., Morgan, S., Tustian, E., Reynolds, C. and Kerrell, E. (2019). ‘Eat Well, Waste Less’ pilot study. Banbury: WRAP.
Psarikidou, K., Kaloudis, H., Fielden, A. and Reynolds, C.J. (2018). Local Food Hubs in Deprived Areas: An ‘Action Pack’ for Community Organisations. Lancaster University: Lancaster University. ISBN 978-1-86220-354-9.
Connors, C., Malan, L., Esposito, M., Madden, C., Trikka, N., Cohen, M. … Birch, R. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency.
Reynolds, C., Moore, S., Denton, P., Jones, R., Abdy Collins, C., Droulers, C. … Sarkar, S. A rapid evidence assessment of UK citizen and industry understandings of sustainability. Food Standards Agency.

Working papers (2)

Pickering, J. and Reynolds, C. Meal mutability: Using the flexibility of recipes to understand how variations in home cooking practices differ in relation to food provisioning.
Greenwood, S. and Reynolds, C. Fruit and Vegetables on the loose - is going packaging-free the answer to the UK’s plastics waste problem?

Other (10)

Reynolds, C. (2021). Exploring sustainable European gastronomy and recipes using Natural Language Processing.
Reynolds, C. (2021). UK perspectives on food waste and COVID-19.
Reynolds, C. and Armstrong, B. (2020). Dr Reynolds and Dr Armstrong response to the EFRA committee enquiry COVID-19 and food supply.
Reynolds, C., Isaacs, A., Neve, K., Pereira, L., Sharpe, R. and Wells, R. (2020). Centre for Food Policy at City, University of London response to the EFRA committee enquiry COVID-19 and food supply.
Reynolds, C. (2020). UK citizen perceptions of food insecurity, food waste, cooking, safety, and animal welfare at the start of the COVID-19 lockdown – How do we move towards healthy sustainable diets from here?
Reynolds, C. (2020). Roundtable: Digitizing Food in the Book.
Reynolds, C. (2019). UK Food Hub Survey Preliminary Results.
Kandemir, C., Quested, T., Reynolds, C., Fisher, K. and Devine, R. (2019). Household food waste simulation model: Investigation of interventions for staple food items waste.
Reynolds, C.J. and Bridle, S. (2018). The greenhouse gas emission impacts of generational and temporal change on the UK diet.
Bridle, S., Reynolds, C.J., Fennell, J., Foster, E., Schmidt, X., Green, M. … Mellor, D. (2018). Greenhouse Gas and Dietary choices Open source Toolkit (GGDOT) Hacknights.