The project explores how culinary craftsmanship—rooted in the textures of tradition and the pulses of change—has shaped and continues to shape food practices. How does the combination between culinary craftsmanship and techno-scientific innovation, instead of separation, can help build a sustainable future of food?
How can your research be useful?
The research focuses on how culinary craftsmanship is developed and linked as an integrative part of the larger green transition discourse, contributing to a more sustainable way of living and eating.
Ansung Kim
What is your research about:
My doctoral research is part of the PAN Sweden project, plant-based proteins for health and wellbeing.
The research aims to identify determinants and drivers of sustainable and healthy food consumption, in particular, of food containing plant-based protein from an individual and group perspective. To do this, the project investigates sensory perception that interacts with psychological, social, and biological determinants in relation to plant-based food. Furthermore, the project studies social networks to elucidate the role of social reinforcement in sustainable food-related behaviour.
How can your research benefit:
The need to shift our diet from animal-based food to plant-based food is essential not only for human health but also for environmental health. My research will help meet consumer needs for more sustainable and healthy food consumption and promote changes in their behaviour. Moreover, it will support the industry and the public sector to provide production and consumption of the most sustainable, healthy and delicious food.
Hannah Kristofers
What is your research about?
My PhD research is part of a broader project titled Outdoor Recreation, Hospitality and Rural Development: From COVID-19 to Sustainable Futures. The project explores how Sweden’s surge in outdoor recreation during the COVID-19 pandemic can be leveraged to build long-term rural resilience. More specifically, we focus on the intersections between outdoor recreation, hospitality, and tourism, particularly through the lens of food and local food systems.
How can your research be useful?
Although several years have passed since the pandemic, we continue to face global uncertainty, marked by war, rising food prices, and the deepening climate crisis. My research investigates how rural communities can host, feed, and engage visitors during and after such disruptions. In particular, it explores how tourism and hospitality sectors adapt in times of crisis. One of my main hopes is that these adaptive strategies can evolve into more enduring, community-based models of tourism and hospitality, models that strengthen preparedness and resilience in the face of future challenges.
Daniel Östergren
Vad handlar din forskning om:
Mitt doktorandprojekt handlar om bildning i måltiden. Med bildning menar jag den praktiska klokheten, värderingsförmågor och förhållningssätt, som vi människor behöver utveckla för att växa som människor. Projektet tar utgångspunkt i utbildningen vid RHS. Syftet är att hitta arbetssätt som skapar förutsättningar för bildning att ske genom utbildningen, och öppna för livslångt lärande.
Hur kan din forskning komma till nytta:
När vi delar måltider med andra tränas vi i ett utforskande som på flera sätt saknar självklar lösning. Vi utvärderar hur saker smakar tillsammans och vi möts och diskuterar vardagens livsfrågor. Detta handlar om bildande av generella kompetenser som kan vara till nytta också i andra situationer, och kanske kan sådan bildning göra oss till klokare samhällsmedborgare genom att stimulera vårt kritiska omdöme?
