Advanced Research Fellow
- About
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- Email Address
- d.mcbey@abdn.ac.uk
- Office Address
- School/Department
- School of Medicine, Medical Sciences and Nutrition
Biography
David's work is concerned with sustainable and healthy diets, and how behaviour change may be accomplished in all parts of the food system. He is currently employed on the Scottish Government RESAS programme, studying the pathways to healthy and sustainable diets in Scotland. Previously, he has worked in the University of Aberdeen Environmental Modelling Group, looking at agricultural practices in China and Ethiopia.
Qualifications
- PhD Sociology2017 - University of Aberdeen
- MRes Social Research2008 - University of Aberdeen
- MA Sociology2007 - University of Aberdeen
Latest Publications
Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
Sustainable Protein Sources: Advances for a Healthier Tomorrow. Nadathur, S., Scanlin, L., Wanasundara, J. P. D. (eds.). 2nd edition. Elsevier, pp. 629-647, 19 pagesChapters in Books, Reports and Conference Proceedings: ChaptersMethods to assess the price of diets: a rapid literature review
Commissioned by Food Standards Scotland. Food Standards Scotland. 37 pagesBooks and Reports: Commissioned ReportsEnvironmental Issues: Greenhouse Gas Emissions
Sustainable Food Science: A Comprehensive Approach. Ferranti, P. (ed.). Elsevier, pp. 216-248, 33 pagesChapters in Books, Reports and Conference Proceedings: Chapters (Peer-Reviewed)- [ONLINE] DOI: https://doi.org/10.1016/B978-0-12-823960-5.00043-3
How modelers model: the overlooked social and human dimensions in model intercomparison studies
Environmental Science & Technology, vol. 56, no. 18, pp. 13485–13498Contributions to Journals: ArticlesNudging, formulating new products, and the lifecourse: a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons
Appetite, vol. 142, 104349Contributions to Journals: Articles- [ONLINE] DOI: https://doi.org/10.1016/j.appet.2019.104349
- [OPEN ACCESS] http://aura.abdn.ac.uk/bitstream/2164/14652/1/Nudging_lifecourse_and_new_products_in_Scotland_as_accepted_by_Appetite.pdf
- [ONLINE] https://linkinghub.elsevier.com/retrieve/pii/S0195666319300364
- [ONLINE] View publication in Mendeley
- Research
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Supervision
Current PhD Students
Tonwong Sudto "Intention of Rice Farmers in Thailand Towards Sustainable Agriculture Practices"
- Teaching
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Teaching Responsibilities
Courses previously taught include: Worlds of Food (3rd/4th year), Introduction to Sociology (1st year), Sociology (Foundation course).
- Publications
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Page 1 of 1 Results 1 to 7 of 7
Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
Sustainable Protein Sources: Advances for a Healthier Tomorrow. Nadathur, S., Scanlin, L., Wanasundara, J. P. D. (eds.). 2nd edition. Elsevier, pp. 629-647, 19 pagesChapters in Books, Reports and Conference Proceedings: ChaptersMethods to assess the price of diets: a rapid literature review
Commissioned by Food Standards Scotland. Food Standards Scotland. 37 pagesBooks and Reports: Commissioned ReportsEnvironmental Issues: Greenhouse Gas Emissions
Sustainable Food Science: A Comprehensive Approach. Ferranti, P. (ed.). Elsevier, pp. 216-248, 33 pagesChapters in Books, Reports and Conference Proceedings: Chapters (Peer-Reviewed)- [ONLINE] DOI: https://doi.org/10.1016/B978-0-12-823960-5.00043-3
How modelers model: the overlooked social and human dimensions in model intercomparison studies
Environmental Science & Technology, vol. 56, no. 18, pp. 13485–13498Contributions to Journals: ArticlesNudging, formulating new products, and the lifecourse: a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons
Appetite, vol. 142, 104349Contributions to Journals: Articles- [ONLINE] DOI: https://doi.org/10.1016/j.appet.2019.104349
- [OPEN ACCESS] http://aura.abdn.ac.uk/bitstream/2164/14652/1/Nudging_lifecourse_and_new_products_in_Scotland_as_accepted_by_Appetite.pdf
- [ONLINE] https://linkinghub.elsevier.com/retrieve/pii/S0195666319300364
- [ONLINE] View publication in Mendeley
Nudging meat off the menu
The ConversationContributions to Specialist Publications: ArticlesMeat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects
Sustainable Protein Sources. Nadathur, S. R., Wanasundara, J. P. D., Scanlin, L. (eds.). Elsevier Inc., pp. 359-375, 17 pagesChapters in Books, Reports and Conference Proceedings: Chapters- [ONLINE] DOI: https://doi.org/10.1016/B978-0-12-802778-3.00022-6
- [ONLINE] View publication in Scopus