My doctoral dissertation focuses on organization-based sustainability communication among stakeholders in the Finnish cosmetics industry. In my research, I focus particularly on sustainability discourse as expressed through sustainability reporting and digital marketing channels, and on the dialogue between cosmetic companies and consumers.
I hold a master’s degree in food science and I’m conducting my research in the doctoral programme in Political, Societal, and Regional Changes. In addition to being part of the consumer studies research group, I work at the University of Helsinki’s Ruralia Institute in research and development projects related to sustainable food systems. Additionally, I’m a member of the Helsinki Institute of Sustainability Science HELSUS.
I am a university lecturer in sustainable food consumption and business. I study food culture and its sustainability, drawing primarily on the sociology of consumption, practice theory and qualitative methods. My publications have addressed topics such as the artification of restaurant culture, the role of cheese in everyday consumption and the tension between foodie culture and meat analogues.
I am a doctoral researcher and the focus of my dissertation is on consumers’ transition towards more plant-based diets. In my thesis I examine plant-based alternatives for both meat and dairy and the barriers and enablers associated with them from the consumer perspective. I am interested in behavioral change research focusing on advancing human and environmental health.
I study consumption mainly from socio-cultural perspective. I am interested in cultural change, consumer relationship with (bio-based) materials and consumer agency. My current research topics include appropriation of sustainability-driven innovations and young people as consumers. Lately I have focused on housing research. My research approach combines consumer studies with business-oriented perspectives, for example to understand consumer role in business ecosystems.
I hold a Master’s degree in Consumer Economics and I am currently working on an article-based doctoral dissertation in the field of Consumer Studies. My dissertation examines consumers’ agency in performing ecologically sustainable home practices from a practice-theoretical perspective. In my research, I use qualitative methods such as interviews. I am particularly interested in consumers’ everyday practices and sustainable lifestyles. In addition to being part of the Consumer Studies Research Group, I work at the Department of Economics and Management in the Faculty of Agriculture and Forestry and I am a member of the Helsinki Institute of Sustainability Science (HELSUS) at the University of Helsinki
I have a ’Title of Docent’ in sustainable economy and have worked as a research fellow at the consumer research group in the projects DecarbonHome and Soreba. I am most interested in one-planet consumption and what it requires from households, businesses, and public actors. Therefore, I developed the 8-tonnes lifestyle material footprint benchmark in my doctoral dissertation, and after that the concept of 1.5-degree lifestyles and the Climate Puzzle. Currently, my research is focusing on the role of restaurants in promoting plant-based nutrition and food culture. In addition to the Department of Economics and Management and the Helsinki Institute for Sustainability Science (HELSUS) at the University of Helsinki, I am also an external member of the Department of Sustainable Production and Consumption at the German Wuppertal Institute in Germany and the CEO of D-mat Ltd. which I founded in 2004. I am also an enthusiastic teacher and currently teach every semester a course focusing on life cycle assessment and sustainable lifestyles at the Technical University of Central Hessen (THM) in Germany.
I am a doctoral researcher studying food consumption with a special interest in plant-based eating. In my dissertation, I examine the normalisation of plant-based food consumption and aim to understand how plant-based eating practices can be embedded to everyday life. So far, I have approached this through dietary flexibility, acknowledging the various – and often conflicting – normativities surrounding eating.
As a researcher, I have always been fascinated by the complexities of the everyday life. I find value in giving attention to the seemingly mundane or insignificant – those aspects that are often overlooked but deeply revealing. I currently feel very privileged to be working on a topic that is deeply connected to everyday life but also crucial in building a more sustainable future.
I’m Professor of Consumer Studies at the Department Economics and Management, University of Helsinki. Inspired by socio-cultural theories on consumption, my research focuses on cultural meanings and social practices related to consumption, in particular in the realm of sustainable consumption and food and eating. I have studied, e.g., practices of eating in the Nordic countries, ideals and meanings related to healthy eating, political and ethical consumption, and consumer appropriation and acceptability of food-related innovations. Currently my focus is on sustainability transitions and sustainable culinary culture, including policy instruments for more sustainable consumption and the changing consumption of animal-based and alternative sources of protein.
I am a M.Soc.Sc, social psychologist and doctoral researcher in the Doctoral Programme in Social Sciences at the University of Helsinki. I graduated in spring 2025 from the Master’s Programme in Environmental Change and Global Sustainability (ECGS) at the University of Helsinki. Within the global sustainability study track, my major was Consumer-Citizens and Sustainability Transition and my minor was Food and Sustainability. I am particularly interested in sustainable behavior change and the role of social identity in consumer choices, especially from the perspective of food. In addition, I am interested by the cultural and social practices related to wine consumption.
In my doctoral research, I examine dietary recommendations and the significance of social identity in individuals’ responses to sustainability-related dietary guidelines. I also explore the barriers to following dietary recommendations, as well as how social identity influences individuals’ sustainable food choices.
I currently work as a postdoctoral researcher. The central themes of my research are consumer behaviour, sustainable food choices, and the effects of social norms and structures on individual behaviour. In my work, I use both qualitative and quantitative methods and draw on social psychological theories. Recently, I have examined Finnish consumers’ views on the future of food production and consumption in Finland, as well as the acceptability of various policy measures promoting sustainability. I am currently studying consumers’ and forest owners’ perceptions of voluntary carbon offsetting in the OFFCORR project funded by the Academy of Finland.
I am a doctoral researcher with emphasis on design thinking, service design, co-creation and human centric development. My dissertation is focusing on understanding empathy and its role in consumer interaction implementing service design approach in research methodologies. My dissertation will be a monograph within the Doctoral Programme in Political, Societal and Regional Changes (PSRC).
Currently, I work as a Senior Lecturer in Laurea University of Applied Sciences and my work consists mostly of various RDI projects in the field of food security and resilience, trustworthiness and ethics of AI, migration and integration. In addition to research, I actively facilitate co-creation workshops as well Living Lab activities by implementing design and participatory methods engaging consumers and other relevant stakeholders.
I am a doctoral researcher at the Department of Food and Nutrition. My research focuses on whether whey proteins can improve the sensory and physical properties of plant-based meat analogues and on exploring consumer attitudes toward meat substitutes containing whey proteins. My core expertise lies in bio and food technology, but my research also integrates sensory and consumer research, which are guiding the technological development of food products.
My research focuses on examining continuities in consumption. In particular, I am interested in how consumption practices are transmitted across generations within families. The topics I study include, among others, consumption rituals and financial parenting.
My research interests cover wide areas of management accounting and sustainability, especially management control systems, sustainability measurement and management and sustainability reporting. Furthermore, I have interest in strategic accounting research area. My current research topics include a) accountability and measurability in the practical context of sustainability and b) challenges for sustainability-related accounting because of the EU’s new sustainability reporting legislation.
I am a microeconomist and a doctoral researcher at the Department of Social Policy. My research focuses on understanding how perceptions evolve and influence behavior. In my project, I apply qualitative methods, such as interviews, to identify factors behind heterogeneous consumer perceptions and use these insights to model perception change. My broader research interests include education-based field experiment that foster perception change and self-directed food skill development.