Check out our Exhibition MORE MEAT LESS MEAT… at Trondheim Kunstmuseum Gråmølna, 15 Feb to 1 May 2023!
WHAT OR WHO is MEAT? HOW / SHOULD WE EAT MEAT?
MORE MEAT LESS MEAT… explores meat as culture and as multispecies entanglements through multisensorial artworks by: Chicks On Speed & The Center for Genomic Gastronomy. It was created in conversation with our Norwegian Research Council climate research project, MEATigation.
— Listed as the #1 exhibition to visit in Norway in 2023 by Mona Pahle at NRK and the #5 exhibition to visit in the Nordics in 2023 by Vogue Scandinavia! —
Looking forward to Veganuary? Join our diet experiments!
New food research led by MEATigation is happening in January and February 2023.
We are looking for some food-curious households to join us, in Oslo, Trondheim, or anywhere else in the country!
We will ask you to try one week of vegan, plant-based food, and then, to choose from a set of two meat-reducing alternatives. — Our only requirement is that you are not already vegan!
The diets you can choose from are:
One week of EAT Planetary Health Diet: This diet was launched by the EAT Foundation in 2019, and updated recently. Approximately half of the food in this diet is vegetables, fruits and nuts. You will follow this principle with lots of raw materials as a basis.
One week of Eat Like your Grandparents or ELG diet: Based on Norwegian traditional diets, the MEATigation-team have put together a weekly menu with known and new dishes from Norwegian food history that are also meat-reducing.
Every participating household will get to try two out of three types of diet -accompanied by a recipe book for each. The diets have been developed with the help of nutrition scientist Sílvia Coutinho, and can be modified as required in the case of allergies.
No prior knowledge or skill is necessary to join. We will share with you recipes and ideas for the whole duration of our research with you. Participants will be interviewed and invited to hold a digital food diary and take photos of their new daily foodscapes!
Organizers: Robert Meunier (University of Lüebeck) and Sophia Efstathiou (NTNU)
Scholars studying Science, Technology and Society have developed conceptual tools to address situations where scientific research interfaces with other areas of practice, i.e. other scientific fields or other areas of human activity like medicine, agriculture, industries, trades, public services, arts, etc.
Found science emphasises a particular trajectory where elements are found by scientists outside of their own context, noted as interesting, transfigured following implicit and explicit norms of the scientific context of interest and progressively founded as constituents of the science in question.
We are particularly interested to develop these ideas further by looking beyond founded concepts and objects to include problems and practices as elements that circulate between scientific and non-scientific domains and also between scientific fields. In biomedicine, for instance, the problems of patients living with a chronic disease become problems to be solved by research in precision medicine or in psychology: founded problems. When agricultural research studies tilling techniques, farming practices become founded in the context of this science. The finding and founding of problems and practices can also happen across disciplines: e.g., Thorén and Persson (2013) speak of problem-feeding in sustainability science.
Topics of interest include but are not limited to:
How is founding enabled and constrained by social, material, economic, environmental, disciplinary, and other infrastructures?
How are the meanings, norms, and values of the contexts of origin carried into the science where problems and practices become founded?
How does the process of founding a problem or practice in science affect the contexts of its origin?
What is the role of power and of power relations in shaping possibilities and directions of founding?
What is the future of meat? Can we find inspiration in the past? Can meat-replacement products help reduce meat consumption, or is scaling down production through regenerative farming a better way forward? How do animals and people matter in making and transforming meat?
Meat reduction is flagged as a key measure that all individuals can take to lower the impact of our diets on the planet and on biodiversity and to help mitigate a looming climate catastrophe. But how practicable are changes in food culture and in meat culture specifically? How do we do it and why?
Kjøkkenet og bærekraft: Hotelier & CEO Mikael Forselius, Britannia Hotel sammen med Speilsalen Head Chef, Christopher W. Davidsen.
Hva innebærer et bærekraftig matsystem?
ERGs innovasjonsteam ved leder Eva Falch, NTNU Food Forum og ass. daglig leder Anita Rennemo, Galåvolden Gård
Hvordan kan lokalprodusert mat bidra til god folkehelse og kvalitet på maten?
Klyngeleder Kristian Henriksen, NCE Aquatech Cluster
Visekonsernsjef Sunniva Nicolaisen, MOEN-Gruppen
Dr. Sophia Efstathiou, NTNU
Daglig leder Gustav Myraune, RÅGO
Administrerende direktør Nina Sundqvist, Stiftelsen Norsk Mat
Innlegg ved landbruks- og matminister Sandra Borch
Hvorfor resirkulere og utnytte alle ressurser?
Leder Kari Åker, Midtnorsk Landbruksråd/Agritech Cluster
Global Solutions Manager Merete Gisvold Sandberg, AKVA-group
Controller Lindis R. Aune, HitraMat
Regionsjef Vidar Andersen, REMA 1000
Seniorforsker Maitri Thakur, SINTEF Ocean
MEATigation contribution to the Society for Philosophy of Science in Practice bi-annual conference in Ghent, 3 July, 2022
The paper explores how emerging food biotech is transforming concepts of meat. Research going into second-generation meat analoguesor, cultured meat companies is founding everyday ideas of meat into novel plant- or cell-based food biotechnology contexts creating new founded, meat concepts. This happens through activities ranging from imitating the molecular properties of (animal-based) meat or growing tissue in a lab, to vision-statements and marketing matching the “good stuffs” of meat (Sexton 2016).
It is exciting to share our work with the community of philosophers of science, and discuss food science and food biotech in this context.
MEATigation double session in the American Association of Geographers Meeting, February 25, 2022
A double session on Geographies of Meatigation and the Stubbornness of Food Practices was co-organised by Arve Hansen (UiO) and Sophia Efstathiou (NTNU) as part of the AAG annual meeting in New York (taking place virtually). Our papers chart work within MEATigation’s study of household food practices, meat-reduction policies and meat-replacement products. Videos of the talks are available online for AAG members — but do let us know if you are interested in accessing these.
New open-access book publication for MEATigation member Terje Finstad!
«How can we be sure that the food we buy in grocery stores won’t make us sick? The institutions, laws and regulatory systems put in place to safeguard that food is safe to consume are the result of a long and complex process. This book takes a close look at that process and at how various actors and institutions – we call them ‘food’s facilitators’ – have worked to ensure that the food we eat is fresh, healthy and safe.»
The book is co-edited by Finstad with Stig Kvaal, Håkon B. Stokland and Per Østby and takes a close look at the development of modern food production and provision systems through different case-studies, from cookbooks and refrigeration to industrialised salmon aquaculture.
We had our first IN PERSON research meeting 4-5th November 2021 in Trondheim!
The MEATigation team from UiO, Ruralis, NTNU and artistic research partners met at Trondjems Kunstforening for a one and a half-day meeting on our current research. We got to meet each other in person, discuss preliminary findings from our empirical research with Norwegian households (WP2), find out about the Eat Like your Grandparents or ELG diet designed in WP1, hear from farm experiences and interviews with sustainability change agents in retail (WP3)! We had a lovely vegan dinner -partly inspired by ELG- at our partner’s site Stammen Café og Bar. Organised by improvisation theater group Gibberish, we had different ice-breaker and reflection activities. But perhaps one of the highlights of achievement was that -despite some of us never having met before- we managed to improvise singing together for the MEATigation jingle produced by Chicks on Speed -the chorus- inspired by a contribution of Johannes Volden- was «lots of meat in the discount counter».
The MEATigation team playing a word-association group game called «Mind Meld»
Sophia Efstathiou opens the meeting.
MEATigation explores meat as culture through artistic research.
The spoken word improvisation ‘Meet me over Meat’ was part of the Artistic Research Autumn Forum 2021 in Trondheim #ARF2021#meatigation in the Chicks on Speed session Uploading the Human, October 19th 2021 9-10PM CET, Dokkhuset, Trondheim.
Meet me over Meat is performed with Mary Ocher, in Berlin, on piano, Michael Francis Duch on double bass, Melissa E. Logan on saxophone, and Sophia Efstathiou on voice and text.
Watch it here ( https://www.youtube.com/watch?v=3KJ4qJJjDgE )
The performance is titled “NorVegan National Dish”, inspired by the former Norwegian Minister of Agriculture (Sylvi Listhaug)’s polling in 2014 when she proposed that there be a new National dish for Norway. In NorVegan National DishCenter for Genomic Gastronomy explore what a national dish made only from plants grown in Norway might taste like. For Smak Ås CGG conducted a historical re-enactment of the focus groups and polling that Listhaug hosted in 2014. This project also explores the uncomfortable space between a desire to re-localise food systems and the tendancy across Europe for increasing extreme nationalistic rhetoric. Meat eating (or not) is political, and CGG’s project aims to bring that dialogue to the foreground through food.
The MEATigation team is growing! Meet Johannes Volden, Doctoral Research Fellow at Centre for Development and the Environment (SUM), University of Oslo.
Johannes will be working with MEATigation WP2 leader Dr. Arve Hansen on «Meating the Anthropocene: Barriers and opportunities for alternative proteins in Norway«. Johannes studied Human Geography and Sociology at Durham University and has a master’s degree in interdisciplinary environment and development studies from SUM. Johannes‘s research interests revolve around (un)sustainable consumption, particularly related to food and mobility. While his master’s thesis dealt with consumer air-travel, his PhD project focuses on the potentials and pitfalls of alternative proteins in households’ food practices and in the food system more broadly.
Johannes‘s project will inform MEATigation by investigating what role emerging meat alternatives – including plant-based protein, edible insects, and lab-grown meat – can play in transforming Norwegian food practices.
Fun facts about Johannes: he likes to play the guitar and is extremely terrified of jellyfish.
Meet Vilde Johannessen who has joined the MEATigation team as a PhD researcher.
Vilde has a master’s degree in psychology at NTNU, with broad interests from work and organisational psychology (Bachelor) to learning, behaviour, brain and environment psychology (Master). Vilde’s PhD will focus on the emotional experiences of ‘ecopreneurs’ and change actors who are working to change current practices in the food industry to contribute to sustainable meat use and/or meat reduction with a view to climate change mitigation.
Fun facts about Vilde:
She has been singing and doing musical theatre for most of her youth.
She represented Norway in the European student championship in tennis, in Zagreb 2016.
As a child, she got enrolled in a farmer’s kindergarten because of her love of animals but had to drop out as she got allergic to fur!
MEATigation are recruiting households to participate in our study of how meat matters in Norwegian food practices, focusing on Oslo, Trondheim, and Ottadalen.
Vi er no i gang med å samle inn data på kjøtforbruk til MEATigation prosjektet. Vi ser etter alle typar folk, både dei som et mykje og dei som et lite/ingenting av kjøt. Det hadde vore strålande om de kan hjelpe til med å spre ordet.
‘Our’ PhD student: Vilde Johannessen participated in the Youth’s Climate Meeting in Trøndelag this March 2020.
The meeting’s proceedings are available here (på norsk).
MEATigation activities started, like many things in the spring of 2020, online.
We had our KICKOFF meeting in May 19-20, including keynotes from three amazing scholars: Karen Lykke Syse (UiO), on «Buying meat in Norway 1920-2020: Environmental impacts and cultural change»; Marthe Hårvik Austgulen (Centre for Welfare and Labour Research SIFO, Oslo Met), on «Environmentally sustainable meat consumption: the role of the citizen-consumer as part of the solution» and from New Zealand (she had to stay up that night!), Annie Potts (University of Canterbury, New Zealand) on «Meat Culture and its Alternatives». We learned a lot and got to hear about each other’s favourite animals (not only species, but individual animals), and laugh online with the ice-breaker activities prepared by the Gibberish improv group. Ours is a team of 25 people from different disciplines, countries and sectors and it is coming together! Watch the keynote lectures on our youtube channel!
Our regular work activities are structured through in-group monthly meetings. Our first ON SITE meeting took place in our partner’s site Snerting Ranch, in June 17-20 2020. –You can MEET some of the human and non-human animals here. The weather gods were kind to us. We got to learn from Jon Leira about his practices of organic, low-intensity, grass-grazed cattle farming. We saw baby calf suckling their moms, and found out about the mostly off-hands way of managing the animals. Providing shelter, water and food when needed and otherwise allowing them to graze free. We were honoured that our project was featured in the local news, in a piece for Inderøyningen, by Reidar Sundal.