Food economy and food culture

The research entity increases knowledge on consumers' views and expectations related to food production and consumption. The research of the theme area is focused on a sustainable diet, changes in dietary practices, healthy eating, and the assessment of consumers’ quality perspectives regarding foods. The research is directed by being consumer-oriented, understanding peoples' every-day activities, and the thought of consumers as the central actors of the food system. The goal is to produce information for understanding food consumption now and in the future and for product development in companies. In addition, the information is to be produced for societal decision-making that affects consumption and sustainable development and promoting well-being.

The consumers’ quality perspectives focus area studies the product or industry-specific quality expectations of consumers. The goal is to involve consumers more in the development processes of new products and operational practices.

The food production, consumption and sustainable development focus area studies the current and future food production from the perspective of sustainable development. The goal is to obtain a wide industry breakdown that takes the different dimensions of sustainable development into consideration and attempts to participate in practices that strengthen consumer communication.
 
The changes in eating habits and the health of eating focus area concentrates on the development progression of eating practices and the problem areas. The goal is to understand the every-day practices of eating from the consumer’s point of view and to contrast the perceptions of experts and common citizens with each other.

The researchers also participate in the projects administered by the other research groups at the National Consumer Research Centre and prepare new research projects. Research cooperation is engaged in with domestic and foreign research institutions, higher education institutions and companies. The research group participates in the Nordic Food and Body network and is implementing two theme issues of an international magazine. The Appetite magazine assesses European eating habits and the Anthropology of Food magazine discusses sustainable food consumption. The focus in methodology development is on interactive methods that primarily promote consumer-oriented activity in the product development process. The team participates in both national and international scientific discussions through reporting the results of the studies.

Projects

The following projects are planned to be implemented in the research entity:

Consumers’ quality perspectives

• The Food Package of the Future. The research and product development process of future packaging concepts (FUTUPACKCON)
• Meat Product Consumption Now and in the Future. Consumers’ and catering service managers’ perceptions of the Finnish meat product supply chain

Food production, consumption, and sustainable development

• Developing Food Supply Chain Responsibility and Product Creation in Interaction with Stakeholders
• Conflict Between Values and Operations in Sustainable Food Consumption (BRIGADE)
• Environmental Consequences of Households’ Consumption Choices and their Communication – for example, foods and living (CONSENV)
• Sustainable Food Consumption

Changes in eating habits and the health of eating

• Nordic YoungHealth: Possibilities and Barriers for new, healthy concepts in the fast food sector
• Risks of Eating and National Health
• Personalised Eating
• Consumers on the Weight Management Market

Programme manager

Johanna Mäkelä, Head of Research, tel. +358 10 605 9018, +358 400 871 614

Researchers

Mikko Jauho, Senior Researcher, tel. +358 10 605 9008
Katja Järvelä, Researcher
Mari Niva, Senior Researcher, tel. +358 10 605 9020