The Nutrition subproject examines forward-looking practices of production and consumption in response to crises in the food system. How do stable structures for sustainable food systems emerge within collectively organised forms of production and consumption?

Focus on social innovation

Nutrition is understood as a social and cultural phenomenon that comprises the entire value chain. The project draws on various forms of social innovation for sustainable practices, in which production and consumption are related to one another in new ways. The focus is primarily on practices that demonstrate a high degree of community spirit and are linked to various transformations across different sectors.

Research questions

What alternative food practices are being highlighted with a view to a normatively better future? What are the views of different stakeholders on alternative forms and practices of nutrition? Who is receptive to alternatives, and where is there resistance that causes alternative practices to fail? To what extent do certain alternative forms and practices of nutrition become established, and what is their relationship with established structures?

Mixed methods

Forward-looking nutrition practices are being investigated using a broad-based research approach: case studies will examine communities practising alternative nutrition habits through qualitative (structured) interviews. This will be followed by a representative population survey to investigate the prevalence and acceptance of alternative dietary patterns.