Alison Rigg

Alison is a postgraduate researcher at the Centre for Agroecology, Water & Resilience at Coventry University. Her work focuses on the role of food processors in transforming UK food systems.

Alison's PhD research highlights small-scale bakers, working with UK-grown, stoneground flour. This work explores themes of motivation, challenge, opportunity, more-than-human relationships and ethics of care through a framework of agroecology and agroecological transition. 

Alison is a qualified baker and her research grows from a decade-long experience working internationally and in the UK 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 the PhD project, Alison worked at Hamblin Bread – a neighbourhood bakery in Oxford, directly sourcing organic and heritage grains.