How we eat has a major impact on our individual health status, our quality of life and our well-being. Many of the foods we eat have a major social, environmental, climate and animal welfare footprint. This expertise defines policies to promote sustainability in food consumption as policies that integrate all four target dimensions: human health, social aspects, the natural environment (including climate) and animal welfare. Achieving greater sustainability in food consumption poses great challenges.
In sustainability research, transdisciplinary (TD) approaches that involve practitioners in the research process have emerged as promising tools for enhancing real-world knowledge and engendering societal change. However, empirical insights into how such participation can contribute to the societal effects of TD research are scant and largely rely on single case studies, neglecting practitioners’ perceptions.