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

Meat consumption and resistance against transitioning towards more plant-based consumption 
For environmental, public health, and animal welfare reasons, people should eat less of their beloved meat balls and steaks; however, this is currently not (sufficiently) happening. Meat consumption is an emotionally charged subject. Resistance against reducing it is omnipresent. The PhD project ‘Tipping the balance’ aims to better understand such resistance from the perspective of group dynamics. Various theoretical concepts, such as ideology and ritual, and methods, such as emotion networking and interviews, will be used to get a better understanding of resistance against reducing meat consumption. 

Duration: October 2020 – December 2024 

Supervision: prof. dr. Hester Dibbits, prof. dr. Emely de Vet, and dr. Hilje van der Horst 

Yolie Michelsen 
Yolie has an educational background in consumption sociology, cultural anthropology, and philosophy of culture, and mainly employs qualitative research methods. The topics of her theses – dominant beauty ideals, backlash against meat curtailment policies, and mental distress among students – illustrate her interest in studying a broad range of complex societal issues.

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