How institutional settings condition food consumption
understanding environmental sustainability in students' everyday foodscapes through a practice-theoretical approachHow institutional settings condition food consumption
understanding environmental sustainability in students' everyday foodscapes through a practice-theoretical approachSummary
The Dutch student-aged population is increasingly consuming ready-made foods. These foods are less environmentally sustainable than home-made foods. This qualitative research focuses on food preparation by students who live in student housing in an Amsterdam neighbourhood. It aimed to understand to what extent their everyday foodscapes, on the level of the neighborhood and the home, can support a transition to more environmentally sustainable food consumption. This is a thesis summary.
| Organisation | |
| Lectorate | |
| Partners | Aeres University of Applied Sciences Almere |
| Year | 2024 |
| Type | |
| Language | English |
