tag:www.wiso.uni-hamburg.de,2005:/en/forschung/forschungszentren/css/css-research/working-groups/sustainable-lives/newsNews2024-02-26T09:41:38ZNAGR-fakws-22950461-production2023-09-15T08:00:00ZBachelor-Level Seminar "Insights from 'Sustainable Lives' Project"<p>In this B.A. seminar held by Alicia Dunker, 14 students independently explored research questions on sustainable nutrition and meat consumption. Covering basics of nutritional sociology and quantitative methods, students of sociology and educational science analyzed nutrition data from 'Sustainable Lives' food project. Results highlighted insights such as gender influencing meat consumption, with males citing normality and naturalness, and no direct link between migration background and meat consumption. Additionally, income influenced vegetarian diets and low education correlated with high meat consumption. Students also discovered that those abstaining from meat and engaged on social media were more likely influenced by close contacts.</p>NAGR-fakws-22604446-production2023-02-16T09:00:00ZNew article: Animal welfare is a stronger determinant of public support for meat taxation than climate change mitigation in Germany<p>by Grischa Perino & Henrike Schwickert</p>
<p>Proposing a tax on meat for climate and animal welfare, a study with 2,800+ German citizens shows different support based on tax attributes. Only at the lowest tax level tested do all tax variants receive support from most voters. The results underscore the need for policymakers to clearly communicate underlying reasons for the tax and its intended behavioural effect: </p>
<p>Perino, G., & Schwickert, H. (2023). Animal welfare is a stronger determinant of public support for meat taxation than climate change mitigation in Germany. Nature Food, 4(2), 160-169. https://www.nature.com/articles/s43016-023-00696-y</p>
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<p></p>NAGR-fakws-21067931-production2023-01-17T09:00:00ZNew publication: Sustainable Food Consumption – A Question of Social Differentiation?<p>by Miriam Trübner, Natascha Nisic, Alicia Dunker and Stefanie Kley</p>
<p>In the paper, the authors identified consumer segments in which particular aspects of sustainability are more or less relevant. Surprisingly, it was found that one group acting in a particularly sustainable manner is not characterized by socio-economic status indicators, but well distributed across the Hamburg population:</p>
<p>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.</p>NAGR-fakws-19368593-production2022-04-07T08:00:00ZSecond interim report of the CSS Working Group "Sustainable Lives"<img width="293" height="165" style="float:left" src="https://assets.rrz.uni-hamburg.de/instance_assets/fakws/19368848/sust-lives-1-733x414-f954cd999643b6b583c79f313206f159c75de3c3.jpg" /><p>This interim report presents the current progress of the working group “Sustainable Lives” and the research activities during the reporting period. The report can be found here, on the CSS main website.</p><p>Photo: private</p>NAGR-fakws-19337879-production2022-04-02T08:00:00ZNew article: Media Diets of Vegetarians<p>by Stefanie Kley, Katharina Kleinen-von Königslöw & Alicia Dunker</p>
<p>It is well known that the social environment has a decisive influence on whether people eat vegan or vegetarian food. With this study, we show that people who do not eat meat obtain information and exchange information via social media more often than others. Information to convince people not to eat meat therefore has a much greater reach if it is distributed via social media.</p>
<p>You can find the article here:</p>
<p>https://doi.org/10.1080/17524032.2022.2051575</p>NAGR-fakws-18363681-production2021-11-15T09:00:00Z"Transformative Journalisms" preprint is available<p>In the article, which will appear in 2022 and is already available here as a preprint, we analyze how professional practices and role models of ecologically committed journalists are developing. "Transformative Journalisms" are being developed:</p>
<p>Brüggemann, M., Frech, J., & Schäfer, T. (2021, September 14). Transformative Journalisms: How the ecological crisis is transforming journalism. https://doi.org/10.31219/osf.io/mqv5w</p>NAGR-fakws-17725085-production2021-08-18T14:00:00ZAnnual workshop of the CSS working group "Sustainable Lives" took place<p>On Wednesday, 18.08.2021, the workshop of the CSS working group “Sustainable Lives” took place on site in Hamburg. The workshop participants discussed the eventual willingness to pay for state animal welfare labeling; possibilities to control and promote more sustainable food consumption; associations of vegetarian diets with news consumption, social media use and communicating with the social environment; the ways food covered in national newspapers in different cultural and socio-economic contexts; and approaches to analyze the development of the veganism discourse in German print media. The keynotes speakers were Henrike Schwickert, Claudia Schwirplies, Alicia Dunker, Michael Brüggemann and Markus Majewski.</p>NAGR-fakws-16884243-production2021-04-13T08:00:00ZLecture Series on Food (Un)Certainty at the Center for Earth System Research and Sustainability (CEN)<p>We would like to direct your attention to the lecture series "Ernährungs(un)sicherheit und -souveränität im Kontext von Globalisierung und Klimawandel" (in German). The lecture series brings together the researchers from the Universität Hamburg to discuss the social and ecological dimensions of food (un)certainty across disciplines and faculties.</p>
<p>The organizers of the lecture series are Christin Bernhold, Martina Neuburger and Christof Parnreiter from the Institute of Geography at the Universität Hamburg.</p>
<p>The program of the lecture series can be found here (PDF).</p>NAGR-fakws-16472439-production2021-02-08T09:00:00ZInterim report of the CSS Working Group "Sustainable Lives"<img width="293" height="165" style="float:left" src="https://assets.rrz.uni-hamburg.de/instance_assets/fakws/16472458/sustainable-lives-interim-report-733x414-280f9894e15aa663e22f0ff4433fe836d5786053.jpg" /><p>This interim report presents the current progress of the working group “Sustainable Lives” at the Center for Sustainable Society Research (CSS). The working group examines the extent to which sustainability and dietary lifestyles are being considered and practiced in combination. The main research question of the working group is “What drives food choices and how are they influenced by ideas and discourses related to more sustainable lifestyles?”</p>
<p>Research activities</p>
<p>In 2020, the working group “Sustainable Lives” introduced one publication and four working papers about different factors of consumer decisions influenced by sustainability considerations. These deal with the connection of media use and vegetarian lifestyle (Kley et al. 2020), motivating factors of meat reduction (Pauer et al. 2020), sustainable nutrition in terms of social differentiation (Trübner et al. 2020), Covid-19 pandemic and carbon neutrality (Perino 2020) and the impact of reasons to reduce meat consumption on intentions, behaviour and satisfaction (Perino and Schwirplies 2020).</p>
<p>Dissemination activities</p>
<p>The working paper “Meaty arguments and fishy associations: Field experimental evidence on the impact of reasons to reduce meat consumption on intentions, behavior and satisfaction“ (Perino and Schwirplies 2020) was presented as a seminar speech at the University of Innsbruck in February 2020, within the scope of the International Winter School at the TU Bergakademie Freiberg in February 2020 and in June 2020 as part of lecture series “Rethinking Economics” (German: “Von Mutter Erde und Homo Oeconomicus – Und jetzt?”).</p>
<p>The journalism sub-project of the working group “Sustainable Lives” carried on with the analysis of media food reporting. The results of the analysis were presented at the annual conference of the German Communication Association DGPuK (German: Deutsche Gesellschaft für Publizistik- und Kommunikationswissenschaft) in September 2020. The methodical aim of this analysis is to combine the approach of automated content analysis (topic modelling) with the one of qualitative content analysis. The results show that journalistic media reports uncritically about different food choices, in a unbalanced enthusiastic way. The media role, therefore, seems to be more to normalize than to problematize various food choices.</p>
<p>The working group has successfully widened its media presence by giving two radio and three print interviews related to “Sustainable Lives” topics, which are listed below.</p>
<p>Involvement of junior researches</p>
<p>Markus Majewskis doctoral thesis with the working title ”Vegan Diet in Discursive View - A Corpus-Assisted Diachronic Analysis of Veganism Discourse in German Print Media” examines the image of veganism and vegans. The main aim of the thesis is to create an overview that shows how veganism has been displayed in the German print media for the last three decades. In order to study the veganism phenomenon precisely, a diachronic discourse analysis approach is being used. In this thesis, around 10.000 journalistic texts are going to be analysed. The author is currently working on the theoretical framework of the thesis, focusing on the relationship between language, identity and nutrition on the one hand, and summarizing historical discourse considerations on the other hand. The student assistant who is financed by CSS funds is involved in the preparation of the practice-based part of the thesis, which is planned for summer 2021. </p>
<p>Limitations in line with the Covid-19 pandemic</p>
<p>The coronavirus pandemic has affected almost every aspect of our lives, without making an exception in terms of scientific activities. Thus, most of the opportunities to present the working group's progress at scientific conferences or symposia, except the above mentioned, were not given or the events have been postponed due to the Covid-19 pandemic. A joint experiment by Grischa Perino and Henrike Schwickert was planned for 2020 and, unfortunately, also experienced the consequences of the pandemic. The experiment, dealing with meat consumption reduction, had to be redesigned and was postponed several times due to the necessity of collaboration with local restaurants, which were closed in line of strategy against pandemic in Germany. The experiment is currently on hold and alternatives are being discussed.</p>
<p>Literature:</p>
<p>Perino, G. (2020) Zwei auf einen Streich: COVID-19 und die Transformation zur CO2-Netto-Null. Politische Ökologie, 163, 28-33</p>
<p>Kley, S., Kleinen-von Königslöw, K. & Dunker, A. (2020): Media diets of vegetarians. How news consumption, media use and communication with one’s social environment are associated with pursuing a vegetarian diet.</p>
<p>Pauer, S., Ruby, M., Rutjens, B. T., Perino, G., & van Harreveld, F. (2020). Meating conflict: Toward a model of ambivalence-motivated meat reduction. PsyArXiv, https://doi.org/10.17605/OSF.IO/7W69J, submitted</p>
<p>Perino, G. & Schwirplies C. (2020) Meaty arguments and fishy associations: Field experimental evidence on the impact of reasons to reduce meat consumption on intentions, behavior and satisfaction. AEA RCT Registry, November 21, https://doi.org/10.1257/rct.3590-1.0</p>
<p>Trübner, M., Nisic, N. & Kley, S. (2020): Der soziale Raum nachhaltiger Ernährung. Ist nachhaltige Ernährung heutzutage Gegenstand sozialer Differenzierung?</p>
<p>Media appearances related to "Sustainable Lives"</p>
<p>Prof. Dr. Stefanie Kley:</p>
<p>Nach Corona: Was bleibt vom Homeoffice? NDR Info | Aktuell | 28.05.2020 <br> <br>Wie viel Grün braucht der Mensch? Newsroom der Universität Hamburg | 28.10.2020</p>
<p>Wie in Hamburg wohnen - heute und in Zukunft? Treffpunkt Hamburg im Rahmen der ARD-Themenwoche „Wie wollen wir leben?“ | 19.11.2020</p>
<p>Prof. Dr. Grischa Perino:</p>
<p>Wo Markt auf Moral trifft - CO2-Emissionshandel behindert freiwilligen Klimaschutz. KlimaSocial - vom Wissen zum Handeln | Riff Reporter | 10.07.2020</p>
<p>Solaranlagen: Photovoltaikanlagen werden zur Pflicht. Deutschlandfunk | 20.07.2020</p>
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<p> </p><p>Photo: private</p>NAGR-fakws-15533523-production2020-02-07T10:00:00ZPreliminary findings from the first project stage<p></p>
<p>Since the “Food project” has now brought its first stage to a close, it is time to present some preliminary findings.</p>
<p>With the funding provided by KNU, we have conducted a thorough interdisciplinary literature review and several pilot studies: a representative survey in sociology, experiments in economics, a qualitative and an automated content analysis in journalism studies, an analysis of social media content in communication studies, a metaphor analysis in linguistics, and narrative interviews in geography.</p>
<p>The data gathered is still being analysed in most sub-projects, and publications are being finalized. As a broad summary, we can already say that the project successfully analysed drivers of sustainable food choices from different perspectives.</p>
<p>In terms of actual consumption patterns, the share of vegetarians and vegans is small in Hamburg (8 %), but a substantial share of inhabitants has a reduced meat consumption (18 %) (see more on these results).<br> Important factors that influence sustainable food choices were found to be spatial access, sociodemographic factors – education and gender were associated with a reduced meat consumption – as well as the motivation to care for one’s own health, the protection of the environment and animal welfare.</p>
<p>This complexity is reflected in the discourses about food analysed in the project. In the elite media, the dominant frame regarding food choices centres on body and health, while sustainable living is less salient. Yet, the latter is visible in media debates in some countries, such as the quality press in Germany. These findings align with the metaphor analysis that shows a focus on bodies as machines that need to be ‘fuelled’ with food, and that the term ‘sustainable’ does not directly collocate with ‘nutrition’. In social media discourses, food choices are connected to traditions and holidays, but also to sustainability issues, the price-performance ratio and other environmental problems such as plastic waste.</p>
<p>The project team will continue to work with the data and on the topic in general in the second stage of the project, in form of a working group at the Center for Sustainable Society Research. Although we still concentrate on the drivers of food choices and changing discourses, norms and attitudes about food, we will enlarge our focus to other consumer decisions such as mobility choices (e.g. traveling, car ownership, or flying by plane).</p>
<p>In the upcoming two years, we will invite guest researchers for a lecture series and workshops, continue to work with the data already gathered and consolidate our interdisciplinary cooperation.</p>NAGR-fakws-15533489-production2019-11-29T10:00:00ZWorking paper series: Sustainable Lives<p>In a series of working papers, findings and ideas from the project “Sustainable Lives: Food Choices as Politics and Lifestyle” will be published in a sustainable and easily accessible way. The working papers will be in German or English, depending on their production context.</p>
<p>The first three working papers were written as project reports in a seminar led by Prof. Stefanie Kley and Alicia Dunker.</p>
<p>Dilemmata nachhaltiger Ernährung</p>
<p>Nachhaltigkeit im Kontext von Mindless Eating</p>
<p>Kosten nachhaltiger Ernährung</p>
<p>The fourth working paper by Radhika Mittal and Michael Brüggemann presents results from the content analysis conducted in the food project, presented at the 69th Annual International Communication Association (ICA) Conference 2019 in Washington, D.C.</p>
<p>Eating for the future</p>NAGR-fakws-15533440-production2019-04-23T09:00:00ZLecture Series Sustainable Lives<p>Accompanying our research project on sustainable food choices, our team is currently organizing a public lecture series on the topic of sustainable lifestyles.</p>
<p>In three events from April to June 2019, international guests will present their work concerning different aspects of the topic. The lectures cover Digital Foodscapes, Public Perceptions and Engagement with Climate Change and Social Identities in a Globalized World.</p>
<p>Further information about the dates and place can be found in the announcement poster.</p>
<p>Update: Other than previously announced, in the last part of the lecture series organised by the “Sustainable Lives” project, Gilvan “Gil“ C. Souza , Professor at Bloomington, Indiana University, will talk about Carbon Offsetting with Eco-Conscious Consumers.</p>
<p>The lecture is organised in cooperation with Prof. Guido Voigt, Faculty of Business Administration, Institute of Logistics and Supply Chain Management, and takes part Friday, 29.11.2019, from 10:00-12:00 at Moorweidenstraße 18, Room 0005.1.</p>
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<p> </p>NAGR-fakws-15533247-production2019-02-19T10:00:00ZFirst results from survey: What do people eat in Hamburg?<p>What kind of food do people in Hamburg usually eat, and do they link their daily consumption to sustainability? The sub-project from Prof. Stefanie Kley conducted a representative telephone survey with more than a thousand respondents in Hamburg from August to December 2018, dealing with the topics of food choice and nutrition. First results are now available (flyer, in German).</p>
Percentage of diets of Hamburg inhabitants.
<p>As a short summary, three out of four people eat meat regularly; 18% call themselves flexitarian, meaning they only eat meat on rare occasions. Only very few respondents are vegetarian or vegan.</p>
<p>The large majority of participants buy their groceries in the supermarket or discounter. Most important aspects for food choices are healthiness and regional production.</p>
<p>In a second flyer (in German), the team from Prof. Stefanie Kley presents more results from their survey, taking a look at factors explaining different eating habits.</p>
Meat consumption depending on gender
<p>While 30 percent of men consume meat (almost) daily, only 18 percent of women have such a high meat consumption. There are also more female vegetarians and flexitarians.</p>
<p>They found a gender difference (women eat less meat than men) and also an influence of education (people with a higher formal education eat less meat). For age, there was no clear trend.</p>