NAPRO The resilient consumer (KB-34-006-005, KB-33-002-013)

Aim in 2018 is to better understand the consumer perceptions, values, motives and barriers, with regard to circular food innovations and ‘Functional use of materials and resources’ in general as well as specific elements of both more specific.

In 2019-2021 the outcomes of this study will be tested in a quantitative consumer survey and used as input for a consumer oriented system design. This will be done in a multidisciplinary or preferable a transdisciplinary approach according to circular food design.