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