In recent years, we have seen an increase in the range of food provisioning platforms available to consumers. Each platform presents consumers with a unique choice architecture. These emerge from both e-commerce development and consumer-driven food provisioning. Little is known about the impact of these new platforms on food choices, or to what degree they represent new opportunities to promote sustainable food practices. The aim of the project is to produce in-depth knowledge on how food practices are affected by socio-technical innovations in food provisioning platforms and communicate success stories of sustainability to platform owners and policy makers. The project includes both business-driven platforms (e.g. supermarkets, online stores) and consumer-driven platforms (e.g. food cooperatives). The overall objective of the PLATEFORMS project is to produce in-depth and practically oriented knowledge on how sustainable household food consumption can be enabled through socio-technical innovations in food provisioning platforms.
Horizon 2020 ERA-NET SUSFOOD2 / Department of Agriculture, Food and Marine
Professor Mary McCarthy & Dr Claire O’Neill