People and food

Work package 2

Work package 2 focuses on how private and public actors in the meal sector can drive the transition to sustainable and resilient PLATE meals. How can we change consumption patterns in practice? How can we encourage people to choose meals that benefit health, the environment, and preparedness?

The research analyses how this transition can be:

• Socially acceptable – meals must fit into everyday life.
• Economically viable – solutions must be realistic.
• Effective – they must genuinely influence what people choose to eat.

We study incentives, policy instruments, and working methods in restaurants, the public sector, and food businesses. The focus is on how norms, supply, and pricing can make the resilient choice the obvious one.