Alastair Iles is Associate Professor in the Department of Environmental Science, Policy, and Management at the University of California, Berkeley, in the Division of Society & Environment. He is an environmental policy and social science scholar whose research focuses on the intersections of science, technology, and environment, predominantly around industrial chemicals and sustainable food systems. In the food and agriculture domain, Iles has researched and published in the areas of sustainable seafood, aquaculture sustainability standards, public policies for diversified farming systems, food retailer sustainability strategies, and consumer knowledge about food. He now emphasizes public policies for making transitions to a sustainable food system in particular, along with food sovereignty, farmer knowledge systems, and the connections between bio-based chemicals and agricultural production. Iles is also the Law and Policy Associate Director at the Berkeley Center for Green Chemistry. He is a co-PI of the new Berkeley IGERT Systems Approaches to Green Energy grant, a $4.1 million effort to expand green chemistry research at UC Berkeley. Iles was a co-founder of GoodGuide.com, a consumer information start-up that began at ESPM.
Visit Alastair’s lab website here.
March 27, 2020: The real social distancing (The Daily Californian)
October 24, 2019: Shutdown of Recreational Sports Facility’s No Limits program leaves disabled students with ‘new limits’ (The Daily Californian)
October 13, 2019:
August 16, 2019: Scrap Collector: Australia's recyclable export ban creates domestic opportunities — including incineration (Waste Dive)
March 2, 2019: Celebrating (dis)abilities in the workplace (The Daily Californian)
May 4, 2018: Building our fair campus food system (The Daily Californian)
February 4, 2018: Food Evolution GMO Film Serves Up Chemical Industry Agency (USRTK)
October 24, 2016: Campus marks national Food Day with a week of activities (Berkeley News)
August 17, 2015: UC Berkeley Now Offers a Minor in the Study of Food Systems (KQED)
March 22, 2011: Green chemistry in the lab and beyond (Berkeley News)