Sustainable food: choosing from an exquisite menu
The food we eat is not only fundamental for our health and well-being, but also relates to our social life, culture, economic situation and the environment. To integrate sustainability in all major operations of the School, and particularly making it part of the 'student journey', the Stockholm School of Economics seeks to provide alternatives to the established lunch take-aways through a vegan vending machine. Read the comments of Misum researchers Friederike Döbbe and Ingrid Stigzelius on important attributes of 'sustainable diets' and the need for sustainable entrepreneurs that can mediate a shift to more sustainable food practices
Large scale agriculture and big business in the food industry is rather problematic in sustainability terms, as it is often linked to biodiversity loss, soil degradation and the dependency on small farmers as well as consumers on a few big companies, their price settings and vertically integrated food technologies. Alternative and more diverse agricultural practices and new entrepreneurships are thus crucial for sustainability in food markets.