Sustainable Lives: Food Choices as Politics and Lifestyle
|What drives food choices and how are they influenced by ideas and discourses related to more sustainable lifestyles?|
Background of the project
Climate change and other environmental and social problems are increasingly bringing the unsustainability of our current lifestyles to the fore. The research interest of the working group “Sustainable lives” focusses on food choices as a case study of leading a more or less sustainable lifestyle. In comparison to other areas of human behavior, nutrition accounts for a high share of each person’s environmental impact. While experts and activists may, by and large, agree that eating less meat, more plants from more local, organic and fair production, wrapped in less plastic, and bought in portions that can actually be consumed rather than thrown away, would be a step towards a more sustainable way of life, this knowledge does not automatically translate into more sustainable behavior. In some countries and some sociocultural contexts, food choices may be changing, while, particularly in some emerging economies, it seems unclear whether society is heading towards more sustainable ways of life.
In this collaborative research endeavor, the drivers of food choices and how changing discourses, norms and attitudes about food relate to actual patterns of food consumption will be investigated. This question can only be tackled in a comprehensive interdisciplinary approach that looks at both, discourses about food and the everyday practices of food consumption.
In addition to the topic of food choices, we will enlarge our focus to other consumer decisions such as mobility choices (traveling, car ownership, flying by plane). Overall, we are concerned with understanding how these decisions are embedded in and influenced by discourses about politics, identity and sustainability, and which other factors (habits, infrastructure, etc.) play a role.
|Find out more about the previous work of the Research Group here|
Members of the Working Group
Prof. Dr. Michael Brüggemann
Prof. Dr. Stefanie Kley
Prof. Dr. Katharina Kleinen-von Königslöw
Prof. Dr. Grischa Perino
Prof. Dr. Jannis Androutsopoulos (Faculty of Humanities, Universität Hamburg)
Coordinator: Tetiana Dovbischuk
- Invitation of guest researchers to both present their research in a public lecture series and to discuss it in working group workshops
- Organisation of a (semi-)annual joint workshop retreat of working group
- Outreach activities are carried out, e.g. through interviews and blog posts (see: www.climatematters.de)
Trübner, M., Nisic, N., Dunker, A. & Kley, S. (2022). Nachhaltiger Lebensmittelkonsum - eine Frage der sozialen Differenzierung? (Sustainable Food Consumption – A Question of Social Differentiation?), Soziale Welt, 73(4): 680-712
Brüggemann, M., Kunert, J., & Sprengelmeyer, K. (2022) Framing Food in the News: Still Keeping the Politics out of the Broccoli, Journalism Practice
Kley, Stefanie, Katharina Kleinen-von Königslöw & Alicia Dunker (2022): Media diets of vegetarians. How news consumption, social media use and communicating with one’s social environment are associated with a vegetarian diet, Environmental Communication, Ahead-of-print, 1-16
Pauer, S., Rutjens, B. T., Ruby, M. B., Perino, G., & van Harreveld, F. (2022). Meating Conflict: To-ward a Model of Ambivalence-Motivated Reduction of Meat Consumption. Foods, 11(7), 921
Perino, G. & Schwickert, H. (2022). Pity the Pig Over Cushioning Climate Change - A Referendum Choice Experiment on Meat Taxation
Mittal, Radhika, & Brüggemann, Michael. (2019, December 31). Eating for the future.
Iversen, Nicola, Klopitzke, Carolin, & Marchlowitz, Felicitas. (2019, November 29). Dilemmata nachhaltiger Ernährung.
Brocks, Yannick, & Metzentin, Anna. (2019, November 29). Nachhaltigkeit im Kontext von Mindless Eating.
Engels, Oskar, & Pläschke, Annemarie. (2019, November 22). Kosten nachhaltiger Ernährung.