Upcycled Food: Establishing behavioural economics research collaboration on motivating consumers to purchase climate-friendly upcycled food

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Toke Fosgaard


Associate Professor


University of Copenhagen


DKK 98,000




Field Trips / Research Stays < 100,000


Upcycled food is a new way to reduce greenhouse gas emissions from food production. Food is taking up around a fourth of all greenhouse gas emissions in the world, so there is a significant need to make food less emitting. Upcycled food is a potential part of the solution to this. The idea with upcycling is that leftover resources from exciting food production, which are often decarded, can instead be used as inputs for new food production, thereby saving the need for producing these inputs. On a research stay with the Norwegian School of Economics, I will initiate research at the intersection of behavioral economics and sustainable food choices. The aim is to collect measures on how consumers are best motivated to take upcycled food choices.

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