Jules Bagnoli is an Associate Lecturer on Food Culture from Field to Fork for the new BA (Hons) Food Business Entrepreneurship degree she has helped develop at MMU. She graduated in business management, working in B2B for global and chinese brands before returning to Manchester to train as a chef.
She launched and ran two of Manchester’s most critically acclaimed, Michelin listed restaurants. Her second, Isinglass, was one of the UK’s first local, seasonal restaurants, pioneering heritage produce, nose-to-tail eating, closed loop and low carbon cooking methods from its 2003 launch. It was the first food outlet outside London to join the Sustainable Restaurant Association. As a food consultant, she has worked with around 270 food clients from farmers to fast food, including many ethical and sustainable food organisations such as Fareshare, Emerge, Kindling Trust, Manchester Veg People – for whom she brokered a ground breaking relationship with the University of Manchester. She occasionally provides low-carbon or skip dived catering at venues such as Envirolution, Merci or Electrik.
Currently working with colleagues at Refarming Ltd to support ex-offenders with substance abuse issues back into productive activity and self-employment using an innovative network of digitally-enabled farms in shipping containers. Aside from having a life-long interest in food, her main research interests are supply chains, urban agriculture, agro-ecology and food consumption behaviour.