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
Dr. Dominic Lemken
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:
Food Health and Policy: A PBL based course
Our Thesis topics
We look forward to have you in our group doing your thesis with us!
Please take into account that before starting your MSc thesis you must take our AFECO Research Seminar MAC-330 (6 ECTS)
You can come to us with original ideas or take one of the proposed topics we have.
Check it out!
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.
StrahL
The project focuses on strengthening legume consumption at home by developing target group-specific strategies that remove barriers.
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
Planet H: Food environments for planetary health
Subheadline
Dr. Dominic Lemken
Room 0.003
Nußallee 19
Aline Simonetti
Room 0.011
Nußallee 19
Ana Ines Estevez Magnasco
Room 0.011
Nußallee 19
Pauline Suski
Our Research Team
Mehmet Emir Kavukcu
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, https://doi.org/10.1016/j.appet.2023.107005 - 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 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