PLATEFORMSSustainable Food Platforms: Enabling sustainable food practices
through socio-technical innovations
Suse Brettin und Meike BrücknerHumboldt-Universität zu Berlin,
Fachgebiet Gender and Globalsierung, Berlin
https://plateforms.oslomet.no
Point of Departure
In recent years, the
range of food
provisioning
platforms has
increased, offering
new ways and
opportunities of food
procurement for the
household.
Methodology
Aim
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Research Question
How are food practices affected by socio-
technical innovations in food provisioning
platforms?
• What potentials and challenges emerge at the
houshold level?
• In particular, what potentials and challenges emerge
with regard to the gendered division of labor?
So far, little is known
about the influences of
those socio-technical
innovations on the actual
food practices in the
household.
• Quantitatively depicting options for food provisioning
in and around Berlin
• Analysing food practices and meal cultures in
households through qualitative-participatory methods
(kitchen stories)
In-depth knowledge about linkages between (sustainable) food practices and socio-technical innovations in
food provisioning
Contribute to the discussion about a sustainable food system
B2C
C2C
digital analog
Urbane Gärten
In recent years, many new opportunities and ways of sourcing food have emerged.In recent years, many new opportunities and ways of sourcing food have emerged.