Sustainable Food Practices


This project investigates transition processes towards a more sustainable food culture and its potential optimization. It focuses on four interdependent spheres: governance, production, diffusion and consumption. The aim is to document, accompany and foster sustainable changes of practices that would have a positive effect on the national climate and energy efficiency as well as on social and environmental justice.

Europe’s food sector arises to one fifth of climate change contributions, but it is comparably less researched that other alleged factors, especially in its socio-cultural dimensions. Luxembourg’s food practices have in comparison to other post-industrial countries a particular unfavorable environmental balance.

Ultimately, the aim of this research design is to strengthen sustainable practices in the foodscape by a socio-cultural analysis of the respective reasons, challenges and negotiations of the involved actors, by both researching and enhancing  transition processes, according to the claim of transformative research.

2016 – 2021

Project leader:
Rachel Reckinger