Tipping the balance in dietary change

Behavioural after effects of designing healthy and sustainable food environments (2020-2024)
In contemporary society, unhealthy food is abundant, resulting in unhealthy – but above all unsustainable – eating patterns. This two-year project uses emotion networking and other research-through-design approaches to create healthier and more sustainable food environments.

Project leader / secretariat: Prof. dr. Dr. Emily de Vet, Wageningen University
Partners: Reinwardt Academy, Waag technology & society

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