Aicha Jellil MSc, BSc
PhD Research Student
Aicha is a PhD student at the Centre for SMART. She is currently working with Dr Elliot Woolley and Professor Shahin Rahimifard. Her research aims to develop strategies and supporting technologies that can be used by manufacturers and retailers in order to support sustainable food consumption by influencing and supporting the consumer's behaviour.
Aicha obtained her MSc in Logistics and Supply Chain Management from Lancaster University in 2015 with distinction honours and her BSc in Engineering and Management Science from Al Akhawayn Univeristy in 2012 with Summa Cum Laude honours.
2014 - 2015
MSc in Logistics and Supply Chain Management – Lancaster University (Distinction Honours)
Jun - Aug 2015
Consultancy Project at Jaguar Land Rover, Plant Quality Department, Halewood, UK
- MSc Dissertation Project – Lancaster University Management School
Jul 2013 - Mar 2014
Market Research Analyst at HeadlinK Consulting, Casablanca, Morocco
2008 - 2012
BSc in Engineering and Management Sciences – Al Akhawayn University, Morocco
- Valedictorian in Engineering and Management Sciences
- Summa Cum Laude distinction, 3.71/4.00 GPA
PhD Thesis Title: Minimising Consumer Food Waste
There is evidence that the majority of waste produced across the food supply chain in the industrialised countries is generated after the food reaches the consumer. This exacerbates the global challenge to ensure sufficient supply of quality food for future generations. The challenge is further complicated due to significant environmental and economic impacts of the food wasted at the use stage. Thus, there is a necessity for developing strategies and supporting solutions that can be used by manufacturers and retailers to enable sustainable food consumption and encourage consumers to minimise their food and drink waste. Targeting manufacturing and retail rather than directly supporting the mass market is sensible as they hold a powerful role in controlling the flow of food from the producers to the end consumers. Moreover, bridging the gap between food consumption and food manufacturing should enable manufacturers to influence consumer behaviour towards reducing food waste via two stages: firstly by understanding consumers’ food waste in terms of volume, value, environmental impact and avoidability, and secondly by understanding the attitudes and behaviours leading consumers to waste food.