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Swedish nutrition recommendations were recently revised, recommending no more than 350 grams cooked red meat per week. For the health of the planet, we should eat even less meat. Food makes up 19 per cent of global CO2 emissions. And just as important, meat and dairy production use more than 75% of agricultural land. Food therefore plays an important role for a sustainable future.

鈥淚n fact, plant-based diets could help address many more sustainability issues than just climate emissions, such as deforestation and protection of biodiversity鈥�, says Per Gyberg, deputy professor. 鈥淎nd yet, change is slow.鈥�

Anna Nilsen

Researchers and students at Link枚ping University recently discussed why, and what needs to change, in a panel discussion on plant-based eating, arranged by the student-led group Plant-based Campus LiU and the Section for Ethnic and Migration Studies at LiU, in collaboration with LiU Centre for Sustainability Transformations (LiUST) and the Department of Culture and Society (IKOS).

Consumers don't need more information

The dominant narrative is that people simply need better information to make more sustainable food choices in their everyday lives. But according to 脜sa Svenfelt, senior associate professor in urban and regional studies at the Centre for Local Government Studies, research shows that this is not the case:

"We don't need more knowledge to make sustainable choices. There is already an overwhelming amount of information about how to eat in a planet-friendly way," she says.

Instead, it is often the surrounding, structural factors that shape people鈥檚 eating choices, but this is often neglected when policy and regulations are shaped. These surrounding factors can constitute barriers, which create different types of obstacles for more sustainable eating habits. Such barriers can be limited vegetarian or vegan options in restaurants, or the plant-based options in supermarkets being more expensive or difficult to obtain than animal-based products.

脜sa Svenfelt describes this as the "glass ceiling" of sustainable eating. Switching to sustainable diets may be achievable for some households, but not for all, as was shown in a study in which Swedish households tried to eat more sustainably.

Jenny Wid茅n

Barriers for sustainable eating

There are also other barriers to sustainable food consumption. For many people, having enough food, or enough nutritious food, is the most important concern. At the same time, others exceed thresholds by far, for example by eating too much protein. This points to the need for a more equal distribution of food resources.

The issue of sustainable food can also become very polarised, for example between meat eating promoters and vegetarian or vegan eating promoters, says 脜sa Svenfelt. Per Gyberg points to another challenge: some people do not believe in scientifically based facts.

Norms can also restrict people鈥檚 choices. Just as norms influence the clothes people wear, they influence what people eat. In a country like Sweden, meals containing meat are the norm, while plant-based meals are often treated as exceptions. But the perspective could be reversed: plant-based meals could become the norm, with meat offered as an option.

Universities as facilitators for change

Sustainable food consumption is therefore not only a question of individual responsibility. Institutions have an important role by providing the supporting environments and structures that are needed to create change.

Today, Swedish municipalities are beginning to take a more active role, in spite of limited national guidance, according to 脜sa Svenfelt. She points to how this shows how organisations and local governments can become enablers for sustainable food consumption.

Universities are another example. The researchers agree that universities should take a strong role in the transition. At some universities, this is reflected in for example which food suppliers can be chosen, restricting the supply to sustainable options such as the Planetary Health Diet:

鈥淧lant-based food should be the default option鈥�, both Per Gyberg and 脜sa Svenfelt agree.

The question ultimately comes down to capacities and power. People have different possibilities to change their behaviour, while systems and structures can restrict what they are able to do, 脜sa Svenfelt points out. Strong norms, structural barriers and conflicting views about scientifically based facts mean that information alone will not change how people choose to consume. Supporting environments and policies are also needed.

Marianne Ekdahl

One important way for individuals to make a difference is to engage politically and in society, emphasised Manuel Fern谩ndez Santana, a PhD student at the Department of Behavioural Sciences and Learning (IBL) and an active member of Plant-based Campus, who was moderating the panel discussion. From the student perspective, getting together and organising is one way of creating change. Beverly Ann Hilgers, from the Master's Programme in Ethnic and Migration Studies at Link枚ping University, sees student engagement as both a matter of responsibility and a way to create concrete change:

"Students should not expect the university to offer all solutions, but should also contribute to create the change they want to see. In that way, student engagement can complement what is done from the university", she says.

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