Climate Sustainability in the Kitchen is a research project that is funded by Kone Foundation and carried out in Gender Studies at the University of Helsinki in 2018-2021. In this project we examine cultural change where more climate sustainable plant-based foods are emerging in everyday diets. We examine the phenomenon in variety of contexts, including lunch canteens, households, media discussions and policy making. The project is interdisciplinary, exploring the topic from the perspectives of gender studies, sociology and environmental sciences. Additionally, based on cooperation with various food sector players and NGOs, the project develops 30 climate sustainable vegan recipes for lunch restaurants.
Climate Sustainability in the Kitchen
Everyday Food Cultures in Transition
News & Events
A Climate Friendly Veggie Food campaign page and recipe bank is now published!
The project has published 30 climate sustainable vegan recipes intended for large food services.
The project is on summer vacation until August
The Climate Kitchen -project is on summer vacation until August.
Two-year doctoral research grant available in the project “Climate Sustainability in the Kitchen” at Gender Studies unit of University of Helsinki
The University of Helsinki (UH) is the oldest and largest university in Finland, with over 40 000 students and researchers. It is among the top...
Christina Research Seminar // Dr. Richard Twine: Anthropocene, Androcene, or ‘Anthropo’cene? From Scientism to Intersectionality
Date: Tuesday 15th January 2019, 4-6pm Venue: Lecture hall C120, Unioninkatu 38 (Topelia) Free of charge, open to all!
Food Cultures in Transition: Veganism, Intersectionality and Climate Sustainability event at Think Corner, 28th of Nov.
Although animal rights and the detrimental environmental impact of meat production have been long-discussed topics, societal transition toward...