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
Jun. Prof. Dr. Dominic Lemken
The offered courses provide a solid base to learn about consumer behaviour and the policy context of our food choices.
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Einführung in die Methoden der empirischen Forschung (BSc)
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Verbraucher- und Ernährungspolitik (BSc)
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Research Seminar in Market and Consumer Research (MSc)
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Food choice behaviour and nutrition policy
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Communication in the Food Sector (MSc)
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Food marketing (MSc)
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Extended Methods of Empirical Research (MSc)
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Food, Health and Policy (MSc)(NEW!)
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Global Food Markets
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Quantitative Methods (mandatory in the MSc.)
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.
Metaflammation
We are part of a joint project with the Medical University of Bonn to tackle behaviours leading to metaflammation. We are looking at the association between SSB and risk factors for developing overweight and obesity.
StrahL
The project focuses on strengthening legume consumption at home by developing target group-specific strategies that remove barriers.
Past Projects and Results
Key Food Choices and Climate Change
MensaPlus: healthy, sustainable and participative
FruVaSe -Fruits and Vegetables for all Seasons
Planet H: Food environments for planetary health
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
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