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.
Here are the first three working papers, written as project reports in a seminar led by Prof. Stefanie Kley and Alicia Dunker.
Warum nachhaltig zu leben und zu konsumieren manchmal schwierig ist und wie sehr unser alltägliches Handeln auf Gewohnheiten basiert, erklärt Soziologin Stefanie Kley im Interview mit dem Magazin der Süddeutschen Zeitung “Plan W”. Neben ihr kommen auch eine Fashion-Bloggerin und die Leiterin einer digitalen Petitionsplattform zu Wort. Der komplette Artikel ist hier verfügbar.
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.
He will present a model of a firm that can reduce its carbon footprint in response to the emergence of a segment of eco-conscious consumers, who consider the embedded carbon footprint of a product when making purchasing decisions.
The lecture is organised in cooperation with Prof. Guido Voigt, Faculty of Business Administration, Institute of Logistics and Supply Chain Management.
It takes part Friday, 29.11.2019, from 10:00-12:00 at Moorweidenstraße 18, Room 0005.1.
In a second flyer (in German), the sub-project team from Prof. Stefanie Kley presents more results from their representative telephone survey in Hamburg, taking a look at factors explaining different eating habits.
They found that there is 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.
Das Team von Prof. Stefanie Kley präsentiert in einem zweiten Flyer weitere Ergebnisse aus der im vergangenen Jahr in Hamburg durchgeführten telefonischen Umfrage. Darin wird beschrieben, welchen Einfluss Geschlecht, Bildung und Alter auf die Ernährungsgewohnheiten der Befragten haben.
Accompanying our research project on sustainable food choices, our team is currently organizing a public lecture series on the topic of sustainable lifestyles.
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.
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).
The Food Project is a multidisciplinary endeavor at Hamburg University, funded by KNU with seed money, bringing together collaborating researchers from various disciplines to examine the relay and utilization of a critical issue like sustainable food practices in the public sphere.
At the University of Hamburg, researchers from the disciplines of Journalism and Communication Studies, Sociology, Economics and Linguistics are engaged in conducting pilot experiments. They are joined by a researcher from the University of Graz, Austria to examine the topic within the area of Social Geography.
The Center for a Sustainable University at the University of Hamburg has approved funding for the new research project “Sustainable Food Choices as Politics and Lifestyle”, which will start in spring 2018. The project investigates the drivers of food choices and how changing discourses, norms and attitudes about food relate to actual patterns of food consumption: What drives food choices and how are they influenced by ideas and discourses related to more sustainable lifestyles? This question will be tackled in a comprehensive interdisciplinary approach that looks at both, discourses about food and the everyday practices of food consumption. The researchers will analyze local media outlets and conduct surveys and experiments (in the WISO research lab).