Peter Cross

Senior Lecturer in Food Business and Nutritional Sciences

London Geller College of Hospitality and Tourism

peter.cross@uwl.ac.uk

My background is food and Nutrition, with over 20 years' professional experience working in and with the hospitality, food and nutrition sectors. I now work in the higher education sector, researching and lecturing in my specialist subjects of nutrition and food sustainability. Currently I am working on a project investigating responsible practices used by food service value chains.

Links:

Future Plates: Transforming culinary skills and training - visit the Forum for the Future website.
BSc Nutrition and Food Management - visit our Nutrition and Food Management course webpage.

Qualifications
- PhD Food Business and Nutritional Science (University of West London, current)
- PGCert Research (University of West London, 2012)
- PGCert Education (Greenwich University, 2010)
- MSc Applied Sports and Exercise Nutrition (Oxford Brookes University, 2010)
- Diploma in Nutritional Therapy (BCNH, 2008)
- BSc International Culinary Arts Management (Thames Valley University, 2007)
Memberships

Institute of Food Science and Technology (IFST)
Association for Nutrition (AfN)
Higher Education Academy (HEA)
Food Matters Careers

Teaching

Courses taught

PhD Food Business and Nutritional Sciences
MSc Food Business Management
BSc Nutrition and Food Management
BSc Culinary Art Management
BSc Future Food and Culinary Management

Research

See Peter Cross's publications list in the UWL Repository.

Research and publications

Research
PhD in Food Business and Nutritional Science at the University of West London. Thesis title: A Responsible Food Service Value Chain.
Conferences

Cross, P. (2020) Chefs Training Pilot: A Case for a New Culinary Curriculum. Future Plates, UK.
Cross, P. (2019) Contextualising Responsibility for Foodservice. UWL Research Conference, UK.
Cross, P. (2019) Presentation: Re-balancing Food Service with the Protein Challenge 2040. Future Plates, UK
Cross, P. (2018) Future Plates and Future Chefs. Future Plates, UK
Cross, P. (2017) Foodservice with a side of Responsibility: The Challenges of Implementing CSR in the Hospitality Sector. The 2nd COOK & Health Scientific Symposium. UK.
Cross, P. (2016) Fair Food. "FAIR TOURISM" Second International Conference. (The Challenges of Implementing CSR in Tourism SME’s.) Grwp Llandrillo Menai, Orme, UK.
Cross, P. (2015) Sustainable Foodservice. Global Sustainability and Local Foods. American University of Rome, Italy.
Cross, P. (2015) Certificates for Responsible Food. UWL Research Conference, UK.
Cross, P., Ramsbottom, R., and Gilder, M. (2011) Effect of s
Research degree supervision

Diversifying the Food Supply Chain by Reintroducing Forgotten Edibles (Szymon Lara).