Objectives

• Investigation of social effects of nutrition and development of options for a socially acceptable design of nutrition with a focus on food production and processing as well as final consumption
• Identification of difficulties as well as possible solution strategies in implementing climate-friendly nutritional behaviour of consumers in everyday life as well as the influence of the food environment

Methodology

• Literature research, guideline-based interviews
• Involvement of experts from different societal areas and participatory development of action-oriented knowledge
• Group discussions, behavioural experiments, online survey (multivariate analyses)

Climate effects under consideration

• Generating a better understanding of the social dimension of food and contributing to strengthening social acceptability as prerequisites for climate protection and sustainability
• Contribution to climate protection through changes in the dietary behaviour of consumers