13 search results for “food” in the Staff website
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Laura SchererScience
l.a.scherer@cml.leidenuniv.nl | +31 71 527 6832
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New minor Sustainability, Climate Change and Food ‘A full spectrum analysis of global society’
In September 2023 the new minor Sustainability, Climate Change and Food starts. This minor critically examines the complexities of food sustainability through ecological, socio-economic, political, and cultural systems.
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National Meat Free Week: the main reasons to switch to a plant-based diet
National Meat Free Week (Nationale Week Zonder Vlees, 7–13 March) is an initiative to reduce meat consumption. Assistant professor Paul Behrens is studying what impact a change in our food consumption would have on the world. What, according to him, are the main reasons to switch to a (mainly) plant-based…
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Vincent WalstraFaculteit der Sociale Wetenschappen
v.r.walstra@fsw.leidenuniv.nl | +31 71 527 2727
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Simay CetinFaculteit der Sociale Wetenschappen
s.cetin@fsw.leidenuniv.nl | +31 71 527 2727
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Ancois De VilliersFaculteit der Sociale Wetenschappen
a.c.de.villiers@fsw.leidenuniv.nl | +31 71 527 3451
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Hanna StalenhoefFaculteit der Sociale Wetenschappen
h.s.stalenhoef@fsw.leidenuniv.nl | +31 71 527 2727
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Cristina GrasseniFaculteit der Sociale Wetenschappen
c.grasseni@fsw.leidenuniv.nl | +31 71 527 3451
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Federico De MussoFaculteit der Sociale Wetenschappen
f.de.musso@fsw.leidenuniv.nl | +31 71 527 2727
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Tessa MinterFaculteit der Sociale Wetenschappen
mintert@fsw.leidenuniv.nl | +31 71 527 3816
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Diana SuhardimanFaculteit der Sociale Wetenschappen
d.suhardiman@fsw.leidenuniv.nl | +31 71 527 2727
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Sustainability prize for research into the effects of a plant-based diet
Paul Behrens and his team have won the Frontiers Planet Prize of half a million euros for their research into the effects of switching to a plant-based diet.
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How the eating habits of a limited group of Americans determine sustainability
Masses of hamburgers, steaks, cheese and a lot of eggs: Americans love their animal products. But researcher Oliver Taherzadeh discovered that only a relatively small group of high-volume consumers need to modify their diet to achieve an enormous environmental gain.