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Researcher. Credit: Nick Youngson CC BY-SA 3.0 Alpha Stock Images

Bakery project research vacancy

The Open University Business School is looking for a part-time Research Assistant.

Researcher. Credit: Nick Youngson CC BY-SA 3.0 Alpha Stock Images

Published: Monday 28 March 2022

This is an opportunity to join an exciting project to better understand the characteristics of small bakery businesses in the UK.

By investigating the challenges and opportunities faced by these businesses, this research will enable better understanding of what makes them resilient and successful.

The Research Assistant will work with Open University researchers to:

Carry out analysis of publicly available data to determine the prevalence and characteristics of small bakery businesses in the UK
Design and deliver a survey to bakery businesses in and beyond the Real Bread Campaign’s network

This is a part-time (18 days in May, June and July 2022) home/remote working role.

Salary: £157.40 a day.

Application deadline: noon on Monday 25 April 2022.

Read full details on our Roots to Work site

News • Real Bread Campaign

Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.

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Chris Young
Campaign Coordinator
Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws; he created and runs Sourdough September; Real Bread Week; Real Bread For All; Together We Rise promoting therapeutic/social benefits and bread making; the No Loaf Lost surplus reduction initiative; as well as Lessons in Loaf and Bake Your Lawn for schools. He’s the author of the Knead to Know…more microbakery handbook and Slow Dough: Real Bread recipe book; and edits True Loaf magazine.

From 2014-18, Chris also coordinated the London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship.

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