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I am a PhD and currently on a post doc scholarship funded by The Sasakawa Young Leaders Fellowship Fund (SYLFF). My focus in this project is sustainable food consumption, focusing on meat-reduced diets from a practice-theoretical approach.
My question is simply, how come some people establish a diet that is radically reduced in meat, to the extent that meat eating becomes the exception and vegetarian eating "the normal"? What forms of know-hows, embodied skills, cognitive knowledges, surrounding infrastructural arrangements, technologies and cultural meanings etc. influence this diet transition? The study is being conducted in collaboration with researchers at the Sustainable Consumption Institute at The University of Manchester.
Main methodological skills:
Qualitative interviewing, including focus groups.
Qualitative text analysis
Research groups and networks:
The Cultural Matters Group (CMG), Department of Sociology (Uppsala University)
Teaching and supervising:
Kostvetenskap C: Kostsociologi, 7.5 hp (C-level)
Kostvetenskap C: Vetenskapliga metoder, 7.5 hp (C-level)
Kostvetenskap: Examensarbete C, 15 hp (C-level)
Matvanor och konsumtionssamhället, 7.5 hp (Master level)
Mat och åldrandets problematik, 7.5 hp (Master level)
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