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)


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.

© Anna Pyshniuk


The project focuses on strengthening legume consumption at home by developing target group-specific strategies that remove barriers.

Kräuterkrustenbraten_Reduz (Phase 2)1 crop.jpg

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

MensaPlus: healthy, sustainable and participative

FruVaSe -Fruits and Vegetables for all Seasons

Planet H: Food environments for planetary health
The Junior Research Program investigates food environments, synthesises primary and adds experimental research. Key focus areas are school and nutrition standards, primary and secondary labeling effects, and food taxation. © Uni Bonn

Planet H: Food environments for planetary health



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

Avatar Bogen

Lucie Bogen


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

A few selected publications:

  • A Erhard, Y Boztuğ, D Lemken (2023) How do defaults and framing influence food choice? An intervention aimed at promoting plant-based choice in online menus,
    Appetite 190, 107005,
  • 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),

Read more

Wird geladen