Socioeconomics of Sustainable Nutrition

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

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Dr. Dominic Lemken

Head of Group Socioeconomics of Sustainable Nutrition (SoSuNu)


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.

Substitution Pasta.png
© D.L.

Key Food Choices and Climate Change

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

© Uni-Bonn

PlanetH - food environments for planetary health

The Junior Research Program investigates food environments, synthesis primary and adds experimental research. Key focus areas are school and nutrition standards, primary and secondary labeling effects, and food taxation.

© Keding

FruVaSe -Fruits and Vegetables for all Seasons

Utilizing surplus fruits and vegetables through novel product designs. Storing micronutrients for off-season, reducing post-harvest losses, utilizing food waste


The offered courses provide a strong basis to learn about consumer behavior and about the policy context of our food choices.

  • Einführung in die Methoden der empirischen Forschung
  • Verbraucher- und Ernährungspolitik
  • Research Seminar in Market and Consumer Research
  • Food choice behavior and nutrition policy



Nußallee 21, Haus 2
© Uni Bonn


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
  • Lemken D (2021) The price penalty for red meat substitutes in popular dishes and the diversity in substitution. PLOS ONE 16(6): e0252675.
  • 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),

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