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I am currently undertaking a full-time PhD exploring from a criminological perspective the strategies that individuals employ to support and maintain their speciest views. My background spans both psychology and criminology and whilst speciesism has been well researched within the field of psychology, I felt that there was a lack of research within the field of criminology.

My journey into veganism began with adopting a plant-based diet for environmental and health reasons.  This opened up a world of abuse and injustice that I simply had not opened my eyes to before. Culturally, consuming meat was part of my daily food intake, it was just what you did, what was expected. I engaged in this behaviour whilst proclaiming to be an animal lover, even a protector but realised that my choice of animals to save was selective and I had been missing the ones on my plate all along. They needed my help most of all. Armed with this new information I began telling everyone I knew thinking they would do the same and immediately give up meat and dairy. How wrong I was! Instead, I would hear the same reasons, excuses, and denial like a recorded message on repeat.  Whilst eating animals is not illegal, I felt that they were the forgotten victims of an immoral act, something that I constructed as not only unjust but also criminal. This realisation is the backdrop and the driving force of my own research.  I am at heart an abolitionist.

After the success of the World Vegan Month Virtual Market in November 2020, World Vegan Christmas Virtual Market, World Vegan January Virtual Market, and World Vegan Valentine Market, I'm very excited to announce that I'm organising a World Vegan Spring Market. The event started on Monday 1st March and will continue for 3 months until Monday 31st May, 2021. 

It's happening on this Facebook group.

I’m a final-year PhD candidate, thesis titled ‘Understanding the consumer behaviour towards plant-based foods: An application of capability, opportunity, motivation and behaviour (COM-B) model in an Australian context’. My PhD research uses a quantitative approach (online surveys) to collect data from Australian consumers to examine their behaviours towards vegetarian/plant-based (PB) foods. My thesis is based on a Theoretical domains framework, particularly on the COM-B model, to understand the relationship between factors influencing PB foods behaviours. Also, my research will provide a profile of Australian PB foods buyers by dividing them into different consumer dietary types, such as vegetarians, lacto-vegetarian, lacto-ovo-vegetarians, pesco-vegetarians, flexitarians and vegans.

In 2019, I completed my Masters by Thesis, titled ‘Factors influencing buying behaviour of organic food: An empirical study of young consumers in India’ from Southern Cross University (SCU). My key areas of interest include consumer behaviour, marketing, organic foods, vegetarianism, plant-based foods, and sustainable diets. Being a lacto-vegetarian, mother of three children, and a passion for cooking vegetarian/vegan foods lead me to these research topics. I have worked as a Research Assistant on several projects at SCU, mainly data collection, quantitative data analysis using SPSS and designing an online survey in ‘Qualtrics’ and writing findings. I have also worked as a Casual Academic for the Marketing Principles unit. I’m working as a Casual Study Support Officer in SCU. I have published journal articles in Journal of International Consumer Marketing and conference papers in Australian and New Zealand Marketing Academy Conference (ANZMAC). Below is my published work to date: 

 

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Chef Akila holding a cup of tea

A 76-year-old grandmother has handed out more than 2,200 free vegan ready meals to frontline NHS workers, the elderly and those shielding at home from Covid-19 during lockdown.

Join food author and nutritionist Asa Linéa Simonsson from Linéa Nutrition to learn all about the process of fermenting to preserve food and make it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease.

The class will include:

tree

In the second piece from our new Wellbeing & Veganism research theme, Researcher Network member, Dr Jana Krizanova, asks if veg*anism could be a pathway towards human wellbeing?

book; pages

Researcher Network member, Dr Catherine Brown, summarises her current exploration of veganism in literary modernism which will become a chapter in the forthcoming Edinburgh Companion to Vegan Literary Studies.

snail; dew; morning

Our new Wellbeing & Veganism working group of academics and researchers will be publishing a series of articles, blogs and research updates that invites us to consider the reciprocal relationship between a vegan lifestyle and physical, emotional, social and spiritual wellbeing.

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