Funded by the BBSRC, TRI-SOME CHICKEN is an interdisciplinary research project exploring how resilience in the UK food system can be strengthened in the face of growing environmental, economic and social pressures. Using the chicken meat sector as a case study, the project brings together social scientists, environmental researchers, industry partners and communities to rethink how food systems respond to shocks such as extreme weather, trade disruption and rising inequality.
The project introduces a novel way of understanding food system resilience by focusing on socio-metabolic relations — the interconnected relationships between people, animals, environments and the resources that sustain them. By combining academic expertise with industry knowledge and lived experience, TRI-SOME CHICKEN aims to generate insights that support more ethical, sustainable and resilient food futures.
CCRI’s role in the project
Researchers from the Countryside and Community Research Institute (CCRI) at the University of Gloucestershire play a key role in the project’s social science and co-design elements. Led by Professor Damian Maye, CCRI’s contribution focuses on understanding food systems as social, economic and environmental systems, and on working collaboratively with stakeholders to explore practical pathways for resilience.
CCRI’s work draws on expertise in agri-food systems, social resilience, innovation and governance, using participatory and qualitative approaches to support dialogue between farmers, industry, policymakers and communities. This ensures the project remains grounded in real-world contexts and contributes to policy-relevant and socially informed outcomes.
Taking place over three years from September 2024 to August 2027, this work also involves the University of Southampton. Prof. Maye will be supported in this work by Dr Philippa Simmonds.
CCRI Ref: 2023-033
