Sustainable food transformations

Project: Staff

Project Details


Food is an essential part of everyday life for all human beings but involves critical sustainability challenges as well. Food-related environmental impacts occur along the complete supply chain from production through to processing and trade, and consumption and waste and include biodiversity loss, climate change and social equity challenges. Critical sociological and political analysis can contribute to reducing the negative impacts. Building on social practice theories, ecological modernisation theory and transition theory, as well as theories on global value chains and production networks, ENP addresses these challenges by researching the ways in which sustainability is included in food production and consumption, and by studying how different social actors, organizations and institutions engage with innovative governance arrangements and socio-technical innovations. We study everyday practices of food consumption, consumer access to sustainable, safe and healthy food, and consumer-retailer interactions. We also study the institutional structures of globalising food networks, including labelling and certification schemes handling sustainability related food risks. By analysing the connections between different actors within food production and consumption networks we aim to offer innovative perspectives on strategies for environmental transformation. A global perspective is central to our approach and we pay particular attention to social (inequality) impacts which come along with and result from these transformations. The research aims for societal impact through the identification of promising ways to advance environmental transformations in the domain of food in an equitable manner.
Effective start/end date1/06/161/06/20


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