Sustainable Nutrition
Group day out
ILR Excursion: Wadden sea
AFECO week excursion
Sustainable Nutrition
Group day out
ILR Excursion: Wadden sea
AFECO week excursion

Socioeconomics of Sustainable Nutrition (SNUT)

The research group mainly works on consumer behavior related to sustainable nutrition, in particular on the interaction of food environments and decision making. The goal is to improve the understanding of food choices to promote environmentally-friendlier, healthier and socially just nutrition. This includes behavioral research nutrition and a nutrition policy perspective

Avatar Lemken

Dr. Dominic Lemken

Head of Group Socioeconomics of Sustainable Nutrition (SNUT)

Teaching

The offered courses provide a solid base to learn about consumer behaviour and the policy context of our food choices.

  • Einführung in die Methoden der empirischen Forschung (BSc)
  • Verbraucher- und Ernährungspolitik (BSc)
  • Research Seminar in Market and Consumer Research (MSc)
  • Food choice behaviour and nutrition policy
  • Communication in the Food Sector (MSc)
  • Food marketing (MSc)
  • Extended Methods of Empirical Research (MSc)
  • Food, Health and Policy: A multidisciplinary PBL perspective
  • Global Food Markets
  • Quantitative Methods (mandatory in the MSc.)
     

Take a look at our relevant resources:

New Course for the WS!
Food Health and Policy: A PBL based course

Our Projects and Research

The research group applies psychological, economic and neuroeconomic methods. The toolbox includes advanced survey methods, state of the art willingness to pay elicitation, attention and cognitive processing methods, economic and field experiments, as well as a laboratory supermarket.

Butternut-Squash-Soup_730px-featured.jpg
© The Loopy whisk

StrahL

The project focuses on strengthening legume consumption at home, with possible spill-overs to out-of-home consumption

MENSA TUM
© Knapp GmbH

MensaPlus: healthy, sustainable and participative

SNUT, together with MAFO, is involved in this National project that intends to identify, develop and evaluate measures to promote healthy and sustainable nutrition in university canteens.

Kräuterkrustenbraten_Reduz (Phase 2)1 crop.jpg
© SNUT

Key Food Choices and Climate Change

 
The project offers a behavioural economic perspective on food choices to lower consumers’ carbon footprint. It investigates default nudges in health clinic canteens and considers how they should be designed to respect consumer autonomy.

Past Projects and Results

Our Thesis topics

Staff

Our interdisciplinary team consists of agricultural economists, consumer neuroscientists, medical doctors, and nutritionists passionate about sustainability and nutrition.
Get to know us!

Avatar Lemken

Dr. Dominic Lemken

-

Room 0.003

Nußallee 19

Avatar Simonetti

Aline Simonetti

Room 0.011

Nußallee 19

Avatar Estevez Magnasco

Ana Ines Estevez Magnasco

Room 0.011

Nußallee 19

Our Research Team

Avatar Kavukcu

Mehmet Emir Kavukcu

Publications

A full publication list can be accessed via google scholar: Link

A few selected publications:

  • W Sonntag, D Lemken, A Spiller, M Schulze (2022) Welcome to the (label) jungle? Analyzing how consumers deal with intra-sustainability label trade-offs on food, Food Quality and Preference 104, 104746
  • Iweala, A Spiller, RM Nayga Jr, D Lemken (2022) Warm glow and consumers’ valuation of ethically certified productsS , Q Open 2 (2), qoac020
  • Lemken, D. (2021) Options to design more ethical and still successful default nudges: a review and recommendations. Behavioral Public Policy, pp.1-33 https://doi.org/10.1017/bpp.2021.33
  • Lemken D (2021) The price penalty for red meat substitutes in popular dishes and the diversity in substitution. PLOS ONE 16(6): e0252675. https://doi.org/10.1371/journal.pone.0252675
  • Lemken, D., Zühlsdorf, A., Spiller, A. (2021) Improving Consumers’ Understanding and Use of Carbon Footprint Labels on Food: Proposal for a Climate Score Label – EuroChoices 20 (2), https://doi.org/10.1111/1746-692X.12321

Read more

Wird geladen