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)

Franziska von Spreckelsen

+49 228 73 - 3546


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 behavior and nutrition policy
- Communication in the Food Sector (MSc)

- Food marketing (MSc)

-Extended Methods of Empirical Research (Msc)

Take a look at our relevant resources:

The next Bachelor Thesis-Café will take place:

23rd October & 4th December

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.

© 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

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.

© 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.

Past Projects and Results

Our Thesis topics


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 Haus 2


Avatar Simonetti

Aline Simonetti


Nußallee 19

+49 228 73 - 2333

Avatar Estevez Magnasco

Ana Ines Estevez Magnasco


Nußallee 19

+49 228 73 - 2333

Our Research Team

Avatar Kavukcu

Mehmet Emir Kavukcu


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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