Programme Leader, MSc Gastronomy

Business School

Tel: 0131 474 0000

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

  • Overview
  • Research Interests
  • Funded Projects
  • Teaching & Learning
  • Activities & Awards

Stan has more than 25 years experience as an environmental and political activist, communications adviser and community organiser. He has worked in campaigning, communications and management roles for a variety of campaigning organisations, such as Greenpeace, the Environmental Investigation Agency and the Scottish Wildlife Trust. More recently, Stan was CEO of Friends of the Earth Scotland and a Director of the Yes Scotland campaign.

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

Stan has run his own campaigning communications consultancy for over 16 years and is a consultant for a number of campaigning and charitable organisations involved in sustainability and social issues, as well as being a Director of a political research organisation, a low-carbon-related social enterprise and a food-related community interest company.

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 M:

  • LinkedIn: /stanblackley
  • 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, people, 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 interests:

  • Food systems and foodways, including food sustainability and food security
  • Food sovereignty, including power, control, agency and intellectual property
  • The impacts of the food system on climate change (and vice versa)
  • The impacts of the food system on natural resources, including land and water
  • The impacts of the food system on the environment, biodiversity and species
  • The impacts of the food system on people, communities and culture
  • Indigenous food cultures and traditional (food and ecological) knowledge
  • The representation of food in film and media and the use of food to communicate
  • The efficacy of food-related campaigns

Other Funding:

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.

Teaching across all modules of the MSc Gastronomy course and leading on the ‘food systems’ module, which looks at food production, sustainability, economics, trade and politics, including the social and environmental impacts and externalities of the food system, issues of food security and sovereignty, true cost accounting and the different, proposed and theoretical ‘futures’ for food supplies.


  • BM033: PG: MSc Gastronomy: Food and Drink: the Relationship to People and Place
  • BM034: PG: MSc Gastronomy: The Science of Food
  • BM035: PG: MSc Gastronomy: The System: From Field to Market
  • BM036: PG: MSc Gastronomy: Food Communication and Consumption
  • BM038: PG: MSc Gastronomy: Gastronomy Project
  • B4099: UG: Honours Dissertation

MSc Gastronomy (finished 2015, graduated 2016)