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Staff photo Julia Cristina Carrillo Ocampo

Julia Cristina Carrillo Ocampo

My research highlights culture’s role in the sustainability challenges and opportunities within the gastronomic sector, and how culture can contribute to a more sustainable restaurant industry.

Works at

Affiliation
Location
Lärarutbildningshuset, Plan 4, Lärarutbildningshuset Umeå universitet, 901 87 Umeå

I am a Doctoral student and my research focuses on Sustainable gastronomy by exploring sustainability perceptions of restaurant professionals and other stakeholders in the restaurant supply chain in Sweden from a cultural perspective. I also include the voices of local and Indigenous communities as important stakeholders within the gastronomic sector. I believe that restaurants constitute an interesting place to study the interactions between individuals, context, and practices inherent to a particular society as they are embedded in the crossroads between the food industry and the household consumption. Furthermore, I intend to understand how notions such as food quality are understood and negotiated against ideals of sustainability in a specific socio-cultural context, such as the restaurant industry in Sweden. More broadly, I am interested in food culture, sustainability, identity formation, power relations and Cultural Political Economy.

Background

I am originally from Mexico, and I have had the opportunity of study and work in five different countries: Mexico, USA, France, Spain, and Sweden. I obtained a MSc in Management from Stockholm University, a Master of Food Quality and Safety from the Universidad del País Vasco in Spain, a Professional Diploma as Sommelier-Conseil from the Université du Vin in France, and my BSc Degree in Culinary Arts from Instituto Culinario de México. I have also 8 years of international experience in the Food and Beverages Industry as a whole, from working in restaurants, in wine distribution and as a Food Quality coordinator for the Food Industry.

 

 

Dublin Gastronomy Symposium: 2024: Food and memory - traces, trauma and tradition
Carrillo Ocampo, Julia Cristina
Journal of Wine Research, Routledge 2024, Vol. 35 : 50-67
Carrillo Ocampo, Julia Cristina; Marshall, Matilda; Bengs, Carita
Måltiden som konstart: Gastronomisk kalender 2022, Stockholm: Carlssons 2021 : 142-150
Carrillo Ocampo, Julia Cristina
International Journal of Gastronomy and Food Science, Elsevier 2021, Vol. 24
Carrillo Ocampo, Julia Cristina; Marshall, Matilda; Wellton, Lotte; et al.

Research groups

Group member

I teach courses that focus on Sustainability aspects, with both theoretical and practical orientation within the Gastronomy and Nutrition program. In the Gastronomy program I specialize in Service (classic and modern techniques) and Sommelerie. I also participate in independent courses which deal with Sustainability, in particular the relationship between food and the environment.