Reduced climate footprint at winter destinations by "boosting" sustainable food choices

The project objective is to study consumer and producer choices of food in the Swedish hospitality sector and how these choices can help reduce negative climate related effects.

Turism och arbetsliv 3

The project has two parts. The first is related to studying how food producers and restaurants make choices related to what food to serve with the purpose of gaining knowledge on what climate friendly food means for a destination. The second part is to study consumer choices through a field experiment at restaurants in a Swedish mountain destination. The objective is to find out what effects can be found for choice of food items on menues.

Facts

Project period

210401-230331

Research centers

Project leader

Tobias Heldt

Tobias Heldt

Project members

Maria Lexhagen

Universitetslektor|Senior Lecturer

010-1428339

Jonas Nordström

Jonas Nordström

Marie Nowak

Marie Nowak