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My research focuses on healthy psychology and around processes of behaviour change within individuals. This work generally involves relatively intensive monitoring of behaviour and behavioural determinants using various digital devices and paper-based diaries, looking to detect the timing of (short-lived or sustained) behaviour, and whether its determinants are similar or different across individuals. My current work on the Strategic Research Programme addresses how dietary habits are established and develop over time, with a focus on sugar-related food and drink, and starchy carbohydrates. My
The aim of the research within this RD is to improve understanding of issues around (re-) engagement of people with Scotlandās landscapes and natural environment. There are three key objectives set out for the research: Developing and applying a framework for understanding access to and engagement with natural landscapes Understanding opportunities to facilitate (re-)engagement with the land Examining linkages between environmental qualities and wellbeing
This research targets a number of complementary, interdisciplinary strategies to support changes in food culture, social norms and dietary choices towards āsustainable and healthy balanced dietsā. Socioeconomic and behavioural approaches will be applied to characterise factors affecting dietary choice and behaviours in different population groups and life-stages, particularly cultural influences. The aim is to explore the potential benefit of innovative interventions to change dietary habits. The studies investigate the role of social networks in food choices, the use of nutritional
āWe found that the environmental footprint of pea gin was significantly lower than for wheat gin across 12 of 14 environmental impacts evaluated, from climate change, through water and air pollution, to fossil energy consumptionā Itās the season for a cold afternoon āgin & tonicā on ice. The health impact of one too many is questionable, but what is the environmental footprint of that classically delicious aperitif? An international team of researchers has worked with a a pioneering distillery manager to answer this question in a study published in the scientific journal Environment