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

1

2

3

46

5

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.