PLATE – A Swedish research centre for resilient meals
PLATE aim to explore the role of meals in enhancing Sweden’s preparedness, sustainability, and competitiveness. The center will also conduct crisis exercises within the meal sector and devise strategies to secure food supplies during crises. Additionally, it will analyze the costs of various strategies for increased short-term preparedness and long-term resilience.
Photo: IStock
The Beijer Institute leads one workpackage examining the difference between the changes needed and the changes people are currently willing to make in their food consumption habits to align with sustainability, resilience, and contingency planning. The research team is exploring Swedish consumers’ willingness to change dietary habits, accept policy interventions, and contribute personally to contingency planning, for example, by keeping food stocks. In collaboration with the food industry and policy partners, the team will co-create, implement, and test interventions, aiming to support private and public food sector actors in driving the desired changes.
PLATE is hosted by the Beijer Institute’s partner, the Stockholm Resilience Centre (SRC), at Stockholm University, in collaboration with the Beijer Institute and researchers from the Swedish University of Agricultural Sciences, KTH Royal Institute of Technology and with stakeholders across society.
Beijer Institute project members
Therese Lindahl and Noah Linder
Funding
Swedish Research Council for Sustainable Development (Formas) (#2024-01142)
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