- interested in food and sustainability?
- ready for a family-friendly challenge?
- a household with children in Kolding?
- or a household in Denmark?
then sign up here and we will contact you soon!
ReThinking Food is a research project based at The University of Southern Denmark, SDU (Kolding) led by Danielle Wilde. The project uses collaborative citizen science to involve Danish families and households in a quest to grapple with the challenge of changing how we eat. Over two months and two complementary studies – the main course, in Kolding, and a free-range study across the whole of Denmark – we will work together to try to understand what people in Denmark need to engage with sustainability advice, and transform our cooking and eating habits to be healthier – for ourselves, our households, our families, and our planet.
Our eating habits are bound by traditions and daily practices, which can be hard to alter. They have been passed on through generations, but as the world around us is changing, so must we. The way we eat has social, economic and planetary impact. Our global food system pressures all 17 of the UN’s sustainability goals and pressures all nine planetary boundaries for safe human habitation.
As a consumer, you have power to transform our global food system by choosing what you want to eat. Your choices can drive an increase or decrease in the availability of products. This transformation is not an overnight process, nor can it be driven by one individual alone. Large scale, practical solutions are essential. However, big changes start with a first step.
The WWF and Knorrs have published a Future 50 Foods Report. In it, world-leading food and sustainability researchers have identified fifty foods with positive social, environmental, and economic impact. These foods are chosen for their high nutritious level and their ability to foster planetary biodiversity and renewal. The report is a global report. Not all of the foods are available everywhere, and many are unfamiliar to Danish households. It can, therefore, be difficult to incorporate these ingredients into our daily cooking and eating habits
The aim of the study is twofold: I) to challenge our daily cooking and food habits in Denmark, and II) critically engage with sustainability advice such as the Future 50 Foods Report. It will run mid-September to end-November 2020, include shared activities, and a joint event at the end.
The main course: We are looking for families with children, who live in Kolding Municipality, to join the main course. You will receive ingredients from the 50 Future Foods, to incorporate into your daily cooking; we will have weekly ingredient-weigh-ins and community discussions, as you share your experiments and impressions with the other study participants through a closed facebook group. You will have access to cooking classes and Q&A’s with food experts. At the end, you will be invited to the joint event to discuss and debate what we find.
The free-range study: Don’t live in Kolding? Don’t have children? But still want to participate? We are looking for households of all shapes and sizes from all over Denmark to participate in our free-range study. You will have remote support and access to resources. You will be invited to share your insights and impressions as you try to cook with the 50 future foods, and have community discussion and debate on an open facebook group. Along with participants in the main course, you will have access to cooking classes and Q&A’s with food experts. You will also be invited to the joint event at the end.
The joint event: At the end of the study, a large online event will be open to all, to discuss and debate your impressions and findings. This event will serve as a form of community analysis and peer review, extending the impact of the collaborative citizen science process.
Sign up here and we will contact you soon!
see the colophon (in the sidebar) for a list of those involved