Thanasis Stathopoulos Founder & Lead Training Strategist
areas of expertise
- Food Safety Culture implementation
- Food production & industrial environments
- Leadership alignment & accountability systems
- KPI design & cultural measurement
- Training strategy & organizational development
education & background
- MSc, Quality Assurance – Food Technology
- MSc, Science, Technology & Society Studies
- PhD candidate, History of Technology
- Former Quality Assurance roles in major food industry production environments
- Founder of Social Food – Food Safety Culture consulting & education
Thanasis Stathopoulos is the founder and principal consultant of Social Food, specialising in Food Safety Culture and strategic food systems in industrial environments. He combines extensive experience in industrial food safety management with an academic grounding in the history and technology of food processes, guiding organisations toward structured, measurable, and behaviour-anchored safety practices.
The goal is not to pass the next audit. The goal is to create an environment where audits become predictable outcomes of stable systems.
Thanasis works closely with leadership teams and quality professionals, helping them to shift from compliance-driven approaches to operationally stable food safety cultures that function consistently in daily production. His practical and interdisciplinary perspective bridges industry needs with human-centred systems, education, and long-term organisational improvement.
Beyond consulting, he is actively engaged in Food Safety Culture education, delivering seminars, diagnostic tools, and strategic guidance tailored to the food industry’s real-world challenges and future resilience.
Publications & Articles
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When Fixing Things Was the Norm: What the History of Repair Tells Us About Food Production
What does the history of repair reveal about modern food production? Drawing on recent historical research, this article explores how repair, maintenance, and hands-on technical knowledge once formed the foundation of productive systems — and why these ideas are becoming increasingly relevant again in discussions around sustainability, equipment management, resilience, and industrial Food Safety Culture.
May 22, 2026 -
Historicizing the Assembly Line
What can the history of the assembly line teach the modern food industry? This article explores how innovation, experimentation, cultural adaptation, and continuous improvement shaped industrial production systems — and why the transition toward sustainable food production may require the same mindset today. Drawing on David E. Nye’s America’s Assembly Line, it connects historical industrial transformation with the future challenges of Food Safety Culture and sustainability.
May 21, 2026 -
Food Labelling as Science Communication (Health and Nutrition) – Insights from Science and Technology Studies
Food labels are often treated as simple regulatory tools, yet they function as powerful forms of science communication. Drawing on insights from Science and Technology Studies (STS), this article explores how nutrition labels shape consumer understanding, behaviour and trust. From warning labels and traffic-light systems to the challenges of misinformation and fragmented audiences, it examines why effective food labelling depends not only on scientific accuracy, but on how people actually interpret and engage with information in everyday life.
May 20, 2026
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