Read

The MEATigation team are always writing and producing new things to read. Below are some of our publications from the last few years.

2024

Editorial: How to achieve a planetary health diet through system and paradigm change? (2024). Minna Kanerva, Sophia Efstathiou and Christophe Béné. Frontiers in Sustainability, Vol 5. https://doi.org/10.3389/frsus.2024.1404141

2023

Towards plantification: contesting, negotiating and re-placing meaty routines. (2023). Arve Hansen, Ulrikke Wethal, Sophia Efstathiou and Johannes Volden. Consumption and Society, 2:2, 165-181.

Performing meat reduction across scripted social sites: exploring the experiences and challenges of meat reducers in Norway. (2023). Øyvind Sundet, Arve Hansen and Ulrikke Wethal. Consumption and Society, 2:2, 238-257.

For the love of meat: A conversation. Sophia Efstathiou and Rebeca Ibáñez Martín. (2023). Consumption and Society, 2:2, 300-312. (Pre-copyedited version available here.)

Unravelling the Norwegian meat reduction controversy: navigating contested sustainabilities and the role of meat. Martin Loeng and Marius Korsnes. (2023). Consumption and Society, 2:2, 281-299. (Pre-copyedited version available here.)

Doing (food) without meat? Accomplishing substitution and qualifying substitutes in household food practices. Johannes Volden. (2023). Consumption and Society, 2:2, 258-280.

‘It’s just pølse’: Convenient meat consumption and reduction in Norway. Arve Hansen and Ulrikke Wethal. Appetite (2023): 106611.

2022

Performing ‘meat’ – Meat replacement as drag. Sophia Efstathiou (2022). In Bruce, D. and Bruce, A. (eds.), Transforming food systems: Ethics, innovation and responsibility. Wageningen Academic Publishers, pp. 412-417.

«Å sette maten i banken.» Momenter fra fryseboksanleggenes historie. Terje Finstad (2022). In Terje Finstad, Stig Kvaal, Håkon B. Stokland og Per Østby (eds.), Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid [Food’s Facilitators: Control, quality and knowledge in the age of industrialised food], 161-189. Cappelen Damm. Open access.

2021

New Meat Engagements: Cultures, Geographies, Economies. Arve Hansen and Karen Lykke Syse (2021). In Arve Hansen and Karen Lykke Syse (eds.), Changing Meat Cultures: Food Practices, Global Capitalism and the Consumption of Animals, 7-15. Rowman & Littlefield. 

Meat we don’t greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation. Efstathiou, Sophia (2021). In Arve Hansen and Karen Lykke Syse (eds.), Changing Meat Cultures: Food Practices, Global Capitalism and the Consumption of Animals, 102-112. Rowman & Littlefield. Uncorrected proofs.

What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow. Johannes Volden and Ulrikke Wethal (2021). In Arve Hansen and Karen Lykke Syse (eds.), Changing Meat Cultures: Food Practices, Global Capitalism and the Consumption of Animals, 113-124. Rowman & Littlefield. 

Emotions in Sustainability work: The Case of Ecopreneurs. Giæver, F. & Russell, S. (2021). In Teerikangas, S., Onkila, T., Koistinen, K., & Mäkelä, M. Research Handbook of Sustainability Agency, 158-168. London: Edward Elgar. Author provided pre-publication proofs.

Employee Agency in the Context of Organizational Sustainability. Russell, S., Giæver & Onkila, T. (2021). In Teerikangas, S., Onkila, T., Koistinen, K., & Mäkelä, M. Research Handbook of Sustainability Agency, 93-104.  London: Edward Elgar. Author provided pre-publication proofs.

FEEDBACK: Vibrotactile materials informing artistic practice. Brandtsegg, Øyvind and Alexandra Murray-Leslie (2021) in Craig Vear (ed.) and Linda Candy, Ernest Edmonds (consulting eds.) The Routledge Handbook of Practice-Based Research, Routledge UK.

Tavros – On animal resistance. Efstathiou, Sophia (2021), openly available online in English, Arabic, and Greek, Correspondences #7, Unfortunately it was Paradise, curated by Delphine Leccas and Maria-Thalia Carras. With support by the Rosa Luxembourg Foundation.

Kjøttkutt krever politisk styring. Hansen, A., Volden, J. R., Korsnes, M., Wethal, U. & Sundet, Ø. Klassekampen Debat 9. februar 2021.

Priorities for social science and humanities research on the challenges of moving beyond animal-based food systems. Morris, C., Kaljonen, M., Aavik, K., Balázs, B., Cole, M., Coles, B., Efstathiou, S., et al (2021). Nature Humanities & Social Science Communications. 8:38. Openly available online.

2020 – background work

Meatification and everyday geographies of consumption in Vietnam and China. Hansen, Arve & Jakobsen, Jostein (2020). Geografiska Annaler. Series B. Human Geography.  ISSN 0435-3684. . doi: 10.1080/04353684.2019.1709217

2019 – background work

Investigating the elasticity of meat consumption for climate mitigation: 4Rs for responsible meat use. Efstathiou Sophia, Korsnes Marius, Gabrielsen Ane, Finstad Terje, Giæver Fay, Driessen Clemens, Hansen Arve, Wethal Ulrikke, In Vinnari, Eija &Vinnari, Markus (eds). Sustainable governance and management of food systems: Ethical perspectives. Wageningen Academic Publishers ISBN 978-90-8686-341-9, 19-25.

Facing Animal Research: Levinas and Technologies of Effacement, S. Efstathiou, in Atterton, Peter & Wright, Tamara (eds.) Face-to-Face with Animals: Levinas and the Animal Question. New York: SUNY Press, 139-163.

Geographies of meatification: an emerging Asian meat complex. Jakobsen, Jostein & Hansen, Arve. Globalizations.  ISSN 1474-7731.  17(1), s 93- 109 . doi: 10.1080/14747731.2019.1614723

Making sense of making meat: key moments in the first 20 years of tissue engineering muscle to make food. Stephens, Neil, Alexandra E. Sexton, and Clemens Driessen. Frontiers in Sustainable Food Systems 3 (2019): 45. 

How normal meat becomes stranger as cultured meat becomes more normal; Ambivalence and ambiguity below the surface of behaviour. Van Der Weele, Cor, and Clemens Driessen. Frontiers in Sustainable Food Systems 3 (2019): 69.