The research project Sustainable Food Practices aims to strengthen sustainable perceptions and practices within the foodscape, with a particular sensitivity for social inequalities and everyday subjectivations. We undertake a deep analysis Luxembourg’s food system and its current transitions to discover the challenges and opportunities within governance, production, retail and consumption. We adopt a praxeological approach to understanding the practices and motives of all actors within the system. Our scientific recommendations drive towards a more socially and environmentally just food system in Luxembourg.
“The in-depth understanding of chances, challenges, as well as the barriers within food transition, is fundamental to help overcome lock-in situations and ultimately contribute to enhance political, economic, ecological and societal consolidations.”
Project leader Dr. Rachel Reckinger