The MEATigation team is growing! Meet Johannes Volden, Doctoral Research Fellow at Centre for Development and the Environment (SUM) at the University of Oslo, working with WP2 leader Dr. Arve Hansen on «Meating the Anthropocene: Barriers and opportunities«. 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.