Climate Sustainability in the Kitchen is a research project that is funded by Kone Foundation and carried out in Gender Studies at the University of Helsinki in 2018-2021. In this project we examine cultural change where more climate sustainable plant-based foods are emerging in everyday diets. We examine the phenomenon in variety of contexts, including lunch canteens, households, media discussions and policy making. The project is interdisciplinary, exploring the topic from the perspectives of gender studies, sociology and environmental sciences. Additionally, based on cooperation with various food sector players and NGOs, the project develops 30 climate sustainable vegan recipes for lunch restaurants.
Climate Sustainability in the Kitchen
Everyday Food Cultures in Transition
News & Events
CfP for book chapters - "Developing feminist animal studies: critical perspectives on food and eating"
We are looking for chapter proposals for an edited volume entitled "Developing feminist animal studies: critical perspectives on food and eating...
Challenge your lunch canteen to provide climate sustainable vegan meals!
Do you eat frequently in a school or workplace lunch canteen? Would you like to have more vegan and climate sustainable options when having a...
Course "Feminism, animals and food: intersectional perspectives" in the third period
The researchers of our project will teach a course “Feminism, animals and food: intersectional perspectives” in gender studies at the University...
A Climate Friendly Veggie Food campaign page and recipe bank is now published!
The project has published 30 climate sustainable vegan recipes intended for large food services.
The project is on summer vacation until August
The Climate Kitchen -project is on summer vacation until August.