Project Details
Description
The PhD project works arppund the overall question of: How can the understanding of the social production of taste help design ways to encourage sustainable food consumption?
The central research idea is that green taste (an attitude toward sustainable food practices) can collectively be shaped at the local level through the involvement of individuals in experiences that expose them to sustainable food practices. Building on the socio-anthropological understanding of socializing, as gradually learning through the sharing of practices, and inspired by socio-anthropological theories on the social production of taste, this project looks at shared experiences of sustainable food practices as a fruitful ground, where individual agency connects to the collective norms of conduct, giving space for the reconstruction of individual food attitudes, the transmission of collective-oriented values, and the acquisition of a preference for sustainable food consumption (green taste).
The central research idea is that green taste (an attitude toward sustainable food practices) can collectively be shaped at the local level through the involvement of individuals in experiences that expose them to sustainable food practices. Building on the socio-anthropological understanding of socializing, as gradually learning through the sharing of practices, and inspired by socio-anthropological theories on the social production of taste, this project looks at shared experiences of sustainable food practices as a fruitful ground, where individual agency connects to the collective norms of conduct, giving space for the reconstruction of individual food attitudes, the transmission of collective-oriented values, and the acquisition of a preference for sustainable food consumption (green taste).
| Status | Finished |
|---|---|
| Effective start/end date | 01/01/2022 → 31/12/2024 |