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Eat Sustainably

Eat Sustainably


FOCUS AREA: Green consumption

CHALLENGE: eat sustainably


This challenge is about motivating consumers to eat sustainable foods. Sustainability of foods can be many things. It can relate to:

  • Production: E.g., consumption of water, CO2 emission, ecology, nutrients etc. How can the production of food be optimized in terms of sustainability, and which initiatives are necessary to that aim?
  • From farm to fork: Is the procurement of foods sustainable, and how can it be made so? What does transport mean for food sustainability? Are locally produced foods the way to go? Locally produced foods have many benefits in relation to green consumption as the foods for example do not have to be transported over great distances and consumers support local producers. However, today it is a challenge (sometimes impossible) for the consumers to work out which products are produced locally, which are produced nationally or internationally, where one can buy these products and what effect it has in terms of sustainability to buy local products.
  • Ecology: Is ecological food equal to sustainable food? How can ecology be measured in terms of sustainability? And is the focus on ecology in the current society justified?
  • Vegetarianism: Research shows that meat is one of the biggest climate culprits. Therefore, vegetarianism is high on the agenda. But is vegetarianism necessarily sustainable? Is there a way to make it more so? And which initiatives are needed to make people eat less or no meat at all?

There are many implications when looking at eating sustainably. This challenge seeks to explore new ways of producing, procuring and handling foods sustainably. Both in relation to the technical aspects but also in terms of culture and communication. How do we eat sustainably?

NB: This challenge has formerly run under the title “Eat Locally”. It has been changed due to a need to broaden the view on what sustainable food is. This also means, that a number of the proposed project problems relates to this aspect. Please don’t feel limited to only exploring this avenue.  

impacted sdgs:



  1. KaffeFair: How can KaffeFair best meet the challenges that arise when using a local supplier? - collaboration with ÆGpusheren. Possible difficulties in the collaboration are the extra work with organic accounting and invoicing, security of supply vs. plans for crop production, and price and quality. 
    - Dialogue with both KaffeFair and ÆGpusheren will be available by appointment with Megaproject manager Katrine Eckhardt Bjerg
  2. KaffeFair: To buy locally produced food, you need to have multiple suppliers. That means more transportation. How can the logistics in having several suppliers be optimized in a sustainable manner
    ​- KaffeFair is available for collaboration by appointment with Megaproject manager Katrine Eckhardt Bjerg
  3. KaffeFair: How can an increase in locally produced food be utilized in the branding strategy for KaffeFair – in terms of effect for both KaffeFair and the local producers? How can KaffeFair use the sustainability angle to attract more customers? How can KaffeFair enable more awareness of sustainability among their customers?
    - KaffeFair is available for collaboration by appointment with Megaproject manager Katrine Eckhardt Bjerg
  4. How can insight into the creation of information and communication support the development off awareness and knowledge concerning climate crises and how can this insight support the challenge Eat Sustainably? 
  5. How can understanding of language and sense making support producers, services and customers in the creation of a higher public awareness about sustainable food production and consumption?
  6. How can studies on consumers knowledge and decision making in relation to food consumption in everyday life situations support the challenge Eat Sustainably?
  7. What types of social and psychologically barriers exist when consumer’s make up their mind on environmental problems and how can this knowledge help to motivate producers and consumers to support the challenge Eat Sustainably?  
  8. What kind of information and communication support learning processes in relation to climate crises and environmental problems in order to raise social and politically awareness and mobilise producers, services and customers to act accordingly to the challenge Eat Sustainably? 
  9. The ethics of eating locally produced foods: Is eating locally morally right? 
  10. The philosophy of locality – what are the meaningful boundaries of the concept ‘locally’? 


Challenge proposer:

Søren Lindhardt
Communication and psychology



Jes Lynning Harfeld
Culture and learning

Dan Kristian Kristensen

Mikael B. Skov 
Computer Science