CCRI is the largest specialist rural research centre in the UK, having expertise in all aspects of research in policy and planning for the countryside and the environment of the UK, Europe and further afield.
Next month, Professor Damian Maye will be presenting at a Royal Geographic Society event that will be discussing the economic and social impacts related to COVID-19.
A new study of LEADER, commissioned by DG AGRI, is currently underway, led by a partnership of the CCRI in the UK, ÖIR (Austria) and ADE (Belgium). An online survey is available to collect experiences of those involved in LEADER.
This blog presents an analysis of small-scale farmers’ resilience in Masvingo, Zimbabwe. It was written by a research team led by Stefania Lemke at Coventry University.
The CCRI Winter School took place last month in exceptional circumstances. Although in the virtual environment it was still a warm and supportive one. PhD student Pippa Simmonds recounts the activities across the three days.
Further to our previous news item regarding a call for papers at the forthcoming RGS-IBG conference, we are delighted to announce that Professor Damian Maye will also be convening a sessions and is now inviting abstracts to be submitted for consideration.
The Welsh Local Government Association (WLGA) has launched a ‘Rural Wales Manifesto’ as part of a vision for a renewed rural economy. CCRI’s Bryonny Goodwin-Hawkins was part of the research team that helped inform the vision.
CCRI’s Charlotte-Anne Chivers along with Alison Caffyn (Cardiff University) and Adrienne Attorp of (University of Newcastle) are seeking abstract submissions for a session they are convening at the upcoming Royal Geographical Society annual conference.
CCRI’s researchers Bryonny Goodwin-Hawkins and Amr Khafagy will be convening a NICRE-themed special session at the Regional Studies Association’s ‘Regions in Recovery’ online conference in June.
Over the last two years, Professor Damian Maye has been working with fellow academics Moya Kneafsey, Lewis Holloway and Michael K. Goodman on an exciting new book about the future of food.