Dr Jordon Lazell is a Research Assistant at the Centre for Business in Society. His research expertise lies in the area of food waste, specifically food consumption, waste and mitigation behaviours of consumers as well as food waste within retail supply chains. His research also spans the circular economy and the convivial economy.

He has worked with retailers, waste reduction campaigns, businesses and universities in tackling the problem of food waste globally, with projects undertaken in South Africa and Indonesia. He has a history of delivering impact events and promoting academic research to the public. Jordon is a co-editor of the first Routledge Handbook of Food Waste and is also co-founder and administrator of the International Food Loss and Food Waste studies Group, a research platform for academics and practitioners operating in this area.

Jordon's PhD uncovered novel drivers shaping household food consumption and wastage behaviours by developing a theories of practice based framework of conditioning aspects.

Jordon’s teaching experience includes the topics of the Sustainability and Sustainable Production and Consumption, Geographies of Food, social business responsibility and qualitative research methods.

Contribution towards Resarch Enhanced Learning (DBA and PGR students)

- PhD supervisor for 3 PhD students with one further completion.

- Co-delivery of Nvivo qualitative analysis training and lecturing materials on the Social and Environmental Impact of Businesses.

- Contribution of a Research Enhanced Learning case study on 'Business Strategies too address the problem of food waste from farm to fork'

- Consumer food waste behaviour

- Food waste along the retail supply chain

- Food waste mitigation initiatives and businesses practices

- The circular and convivial economy

- Behaviour change and theories of practice

My research concerns the food consumption and production practices of both consumers and businesses, paying particular attention to wasteful habits, routines, behaviours and strategies. The transgressive and boundary crossing nature of food means that our interactions as consumers are both embodied and embedded within factors of space, place, nature, culture, society and technology. My research is underlined by a need to move towards more sustainable arrangements between consumers and business and intends to understand the wider social, economic and environment context of food in society to address waste through preventative interventions.