Co-Programme Leader, MSc Gastronomy

Business School

Tel: 0131 474 0000

Stan Blackley (MSc) is a Gastronomy Lecturer based in the Queen Margaret Business School.

  • Overview
  • Research Interests
  • Research Publications
  • Funded Projects
  • Teaching & Learning

Before joining QMU, Stan gained more than 25 years hands-on experience as an environmental activist, political campaigner, communications adviser and community organiser. He worked in campaigning, communications and management roles for a variety of organisations, such as Greenpeace, the Environmental Investigation Agency and the Scottish Wildlife Trust, and more recently as Chief Executive of Friends of the Earth Scotland and Director of Communities for the Yes Scotland campaign.

He joined QMU in 2014 to study the MSc Gastronomy course after which he was employed as a lecturer, to contribute his knowledge and expertise on issues such as sustainability and the environment, politics and ethics, food production and food systems.

Stan has been a consultant for more than 20 years, working with a wide range of campaigning, charitable and community organisations involved in sustainability and social issues - Scottish projects, like the community buy-out of the Isle of Eigg and the first community-led no-take zone for fisheries on the Isle of Arran, and projects overseas, like the world's biggest river renewal and dam removal project on the Klamath river in the US.

He is also a Director of a number of Social Enterprises and Community Interest Companies involved in food education and emergency food provision.

 

Affiliations / Memberships to Other Organisations:

  • Member: Food and Climate Research Network (FCRN)
  • Member: Food Research Collaboration (FRC)
  • Member: Food Researchers in Edinburgh (FRIEd)

Professional Social Media:

  • Facebook: /qmugastronomy
  • Twitter: @qmugastronomy
  • LinkedIn: /qmu-msc-gastronomy

 

Current interests include: how food shapes the world around us and the influence and impacts it has on society, culture and the environment, how food is understood and represented in the media and popular culture, and used more generally to communicate, food’s role in indigenous cultures and the transmission of traditional knowledge, and wider issues of power, control, security and sovereignty within the food system.

Active research projects:

  • Lead Researcher on the Crofters' Diversity Pays! project, a research partnership involving the Scottish Crofting Federation, Science and Advice for Scottish Agriculture and a range of croft-based food businesses to develop and test new ideas that will add diversity and value to traditional crofting crops. For more information, see:

McVey, D. & Blackley, S. (2020) Crofters' Diversity Pays! Adding value to crofters' landraces through research into artisan products: Hebridean rye (Secale cereale) [Report]. Scottish Crofting Federation & Queen Margaret University.

Active research interests:

  • Food systems and foodways, including food sustainability, food security, food sovereignty and food culture/s.
  • The impacts of the food system on climate change, the environment, natural resources and biodiversity, and vice versa.
  • The impacts of the food system on communities and culture, including indigenous cultures, traditional knowledge and biocultural diversity.
  • The representation of food in film and media, and the use of food to simplify and communicate complex and technical issues.

You can find some of Stan's research publications in: 


 eResearch – Queen Margaret University’s repository 

 

Recent Publications:

McVey, D. & Blackley, S. (2020) Crofters' Diversity Pays! Adding value to crofters' landraces through research into artisan products: Hebridean rye (Secale cereale) [Report]. Scottish Crofting Federation & Queen Margaret University.

 

Stan was one of the organisers of the Scotland's Foodscape symposium - two days of exploration about the meaning, potential and importance of food in Scotland today.


Currently Lead Researcher on the Crofters' Diversity Pays! project, a research partnership involving the Scottish Crofting Federation, Science and Advice for Scottish Agriculture, and a range of croft-based food businesses to develop and test new ideas that will add diversity and value to traditional crofting crops. The project is part-funded by the European Social Fund (specifically the Social Innovation Fund) as part of the Scottish Government’s Growing the Social Economy Programme.

Currently investigating the cultural impacts of the loss of (or lack of access to) a traditional, indigenous food source on four tribes of native American Indians. Research funded by Santander through QMU.

Stan was one of the organisers of the Scotland's Foodscape symposium - two days of exploration about the meaning, potential and importance of food in Scotland today, which was made possible by a variety of industry and commercial sponsors. 

Stan teaches topics that relate to food production, sustainability, systems, ethics, science, culture and communication at postgraduate level. Stan's seminars and lectures focus on Food & Culture, Food Production, Food Communication, Food & Drink in Scotland, amongst other topics. He is currently Programme Leader for the MSc Gastronomy programme.