Swindon Science Cafe

Behind the scences at the Science Museum

Join us on Tuesday, November 4 for an informal evening of discovery and discussion, with Libby Jackson, Head of Space at the Science Museum and former Director at the UK Space Agency and European Space Agency.

The Science Museum’s world class-collection forms an enduring record of scientific, technological and medical advancements from across the globe.   Whilst many know the collections on display in the London home, fewer are aware that most of the 7 million objects that the Science Museum Group cares for are housed just outside Swindon. Libby Jackson, Head of Space at the Science Museum, will share stories of Museum life, both from London, and from Wroughton.

Libby Jackson OBE is Head of Space at the Science Museum. Jackson was previously the UK Space Agency’s Head of Space Exploration, responsible for delivering the UK’s activities in both human and robotic missions that explore Low Earth Orbit, Moon and Mars. Jackson is one of Britain’s leading experts in human spaceflight, having spent nearly two decades working at the forefront of the field in mission control and management roles, including overseeing the hugely successful education programme for Tim Peake’s mission to the International Space Station. Prior to her time at the UK Space Agency, Jackson worked in Mission Control as a flight controller and then Flight Director for the Columbus module, Europe’s laboratory on the ISS.

Food Futures - the case for cultivated meat

Join us onTuesday, December 2 for an informal evening of discovery and discussion, with Dr. Atenchong Talleh Nkobou – Senior lecturer in International Rural Development, Royal Agricultural University.

Livestock production contributes to 14.5% of greenhouse gas emissions (GHG) and is associated with animal welfare concerns. Additionally, there is a strong correlation between red meat consumption and the rise in non-communicable diseases globally.

Here lies one of the many contradictions in cultivated meat research and development, i.e., the need to mitigate GHG emissions and animal cruelty, and the continued production of meat due to increasing demand.

These challenges are transnational and planetary, requiring more critical and nuance debates in research and innovation. What does the future of meat production look like? How can we design a more equitable and fair food system future?

Join the discussion as we aim to explore some of these questions.