Alison Rigg

Alison is a postgraduate researcher at the Centre for Agroecology, Water & Resilience at Coventry University. Her research is based in the UK and focuses on the work of small-scale bakers who are working with UK-grown, stoneground flour. She is exploring motivations, challenges and opportunities, and developing her understanding of agroecology, more-than-human approaches and ethics of care.

Alison is a qualified baker, who trained in Canada and France. Her research grows from a decade-long experience working as a baker and chef in small food businesses, kitchens and bakeries. Whilst working, Alison received her undergraduate degree from The Open University in Environmental Science & Geography.

Most recently, and with particular relevance to this project, Alison worked at Hamblin Bread – a neighbourhood bakery in Oxford, which directly sources organic and heritage grains.