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).
A short summary for our English-language readers: 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.
The large majority of participants buy their groceries in the supermarket or discounter. Most important aspects for food choices are healthiness and regional production.
Was essen die Menschen in Hamburg, und spielt Nachhaltigkeit eine Rolle für ihre Ernährungsgewohnheiten? Das Team von Prof. Stefanie Kley hat eine telefonische Umfrage durchgeführt, um mehr dazu herauszufinden. Von August bis Dezember 2018 nahmen mehr als tausend Hamburger teil. Erste Ergebnisse werden in einem Flyer zusammengefasst.
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 project is supported by a team of external, international advisors, hailing from universities in Ireland, France, Denmark, and UK. In order to foster a discussion that facilitates the development of the pilot studies, a workshop was organized at Hamburg University between September 19 -21. The main aim was to update all participants on the state of each sub-project and garner inputs from the advisors for a way forward.
On the first day of the workshop, the external advisors presented their own work in the realm of food and sustainability. Presentations ranged from carbon footprints of grocery shopping and the value and growth of building sustainable food sharing practices across cities to examining how people adapt their food consumption to budgetary pressures. These fed into theoretical and practical discussions that set the tone for the following day.
The sessions of the second day were filled with current updates from the multi-disciplinary research projects from economics, sociology, linguistics, social geography and communication studies. The topics were diverse in examining experiment designs to study attitudes and norms, the effectiveness of frames in reducing meat consumption, identity and sustainability arguments on social media, framing and metaphors in global newspapers, among others. Future plans to take forward these projects were discussed, partially with external advisors and partially through an internal meeting with all research participants.
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).