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How institutional settings condition food consumption

understanding environmental sustainability in students' everyday foodscapes through a practice-theoretical approach

Open access

How institutional settings condition food consumption

understanding environmental sustainability in students' everyday foodscapes through a practice-theoretical approach

Open access

Samenvatting

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.

OrganisatieAeres Hogeschool
LectoraatStedelijke Voedselvraagstukken
PartnersAeres University of Applied Sciences Almere
Jaar2024
TypeAndersoortig materiaal
TaalEngels

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