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Group 5: Future of Research and Higher Education in Norway

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Group 5: Future of Research and Higher Education in Norway

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Title: Transitioning Towards Local, Connected, and Diverse Food Systems: A Transdisciplinary Approach for Stimulating Sustainable Food Production among Norwegian Urban Citizens by 2050  Introduction: The proposed research project aims to explore and develop strategies to stimulate local, connected, and varied food production systems among urban citizens in Norway. The goal is to transition from the current unsustainable status quo to a more sustainable and resilient food system by 2050. This project adopts a transdisciplinary approach, integrating various disciplines to address the complex challenges associated with transforming the food system. Research Questions:a. Cultural Resources: What cultural resources can be leveraged to restore a meaningful relationship with food among urban citizens?b. Innovations: What innovative approaches are needed to foster local, connected, and diverse food production systems?c. Economic Question: How can markets be organized to promote diversity within the food system?d. Measuring Alternative Food Production: How can we effectively measure the value that alternative food production brings to communities?e. Legitimizing the Transition: How can we legitimize the transition to a new food system and promote the connection between food knowledge, sustainability, and ecological thinking?f. Institutional Work: What institutional factors are legitimizing or delegitimizing the creation of these alternative food production practices?Work Packages:WP 1: Philosophy: Conceptualization of Local, Connected, and Diverse SystemsConduct ethnographic research to explore cultural resources that can support the legitimacy of transitioning to sustainable food systems.WP 2: Mapping the FieldConduct a comprehensive census of existing small-scale food production and food sharing initiatives.Analyze motivations, practices, and underlying principles of these initiatives.WP 3: Social Science: Understanding Conditions and Cultural ResourcesInvestigate the conditions that motivate individuals to engage in sustainable food production practices.Identify cultural resources in Norway that can be leveraged to promote and support these practices.Assess social legitimation processes associated with sustainable food production.WP 4: Economics: Market Organization and Impact AssessmentExamine different market models that can facilitate diversity within the food system.Develop methods for measuring emissions reduction and well-being associated with sustainable food production.WP 5: Agriculture: Collaboration for SustainabilityFacilitate collaboration among farmers, citizens, and universities to implement sustainable agricultural practices.Identify best practices for enhancing sustainability in food production.WP 6: Urban Planners: Supporting Sustainable Food SystemsEngage with urban planners, municipal workers, and stakeholders to create supportive background conditions that promote citizen experiences and benefits.Incorporate urban planning strategies that facilitate the integration of sustainable food systems within urban areas.Expected Outcomes:Identification of cultural resources that can restore a meaningful relationship with food.Innovative approaches and practices for promoting local, connected, and diverse food production systems.Insights into market organization and impact assessment for supporting diversity.Methods for measuring the value of alternative food production to communities.Legitimization of the transition to a new food system through increased food knowledge and sustainability awareness.Understanding of institutional factors influencing the creation and acceptance of sustainable food production practices. By addressing these research questions and implementing the proposed work packages, this project will contribute to the knowledge and strategies required to foster sustainable food systems among urban citizens in Norway.

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Title: Transitioning Towards Local, Connected, and Diverse Food Systems: A Transdisciplinary Approach for Stimulating Sustainable Food Production among Norwegian Urban Citizens by 2050  Introduction: The proposed research project aims to explore and develop strategies to stimulate local, connected, and varied food production systems among urban citizens in Norway. The goal is to transition from the current unsustainable status quo to a more sustainable and resilient food system by 2050. This project adopts a transdisciplinary approach, integrating various disciplines to address the complex challenges associated with transforming the food system. Research Questions:a. Cultural Resources: What cultural resources can be leveraged to restore a meaningful relationship with food among urban citizens?b. Innovations: What innovative approaches are needed to foster local, connected, and diverse food production systems?c. Economic Question: How can markets be organized to promote diversity within the food system?d. Measuring Alternative Food Production: How can we effectively measure the value that alternative food production brings to communities?e. Legitimizing the Transition: How can we legitimize the transition to a new food system and promote the connection between food knowledge, sustainability, and ecological thinking?f. Institutional Work: What institutional factors are legitimizing or delegitimizing the creation of these alternative food production practices?Work Packages:WP 1: Philosophy: Conceptualization of Local, Connected, and Diverse SystemsConduct ethnographic research to explore cultural resources that can support the legitimacy of transitioning to sustainable food systems.WP 2: Mapping the FieldConduct a comprehensive census of existing small-scale food production and food sharing initiatives.Analyze motivations, practices, and underlying principles of these initiatives.WP 3: Social Science: Understanding Conditions and Cultural ResourcesInvestigate the conditions that motivate individuals to engage in sustainable food production practices.Identify cultural resources in Norway that can be leveraged to promote and support these practices.Assess social legitimation processes associated with sustainable food production.WP 4: Economics: Market Organization and Impact AssessmentExamine different market models that can facilitate diversity within the food system.Develop methods for measuring emissions reduction and well-being associated with sustainable food production.WP 5: Agriculture: Collaboration for SustainabilityFacilitate collaboration among farmers, citizens, and universities to implement sustainable agricultural practices.Identify best practices for enhancing sustainability in food production.WP 6: Urban Planners: Supporting Sustainable Food SystemsEngage with urban planners, municipal workers, and stakeholders to create supportive background conditions that promote citizen experiences and benefits.Incorporate urban planning strategies that facilitate the integration of sustainable food systems within urban areas.Expected Outcomes:Identification of cultural resources that can restore a meaningful relationship with food.Innovative approaches and practices for promoting local, connected, and diverse food production systems.Insights into market organization and impact assessment for supporting diversity.Methods for measuring the value of alternative food production to communities.Legitimization of the transition to a new food system through increased food knowledge and sustainability awareness.Understanding of institutional factors influencing the creation and acceptance of sustainable food production practices. By addressing these research questions and implementing the proposed work packages, this project will contribute to the knowledge and strategies required to foster sustainable food systems among urban citizens in Norway.

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Group 5: Future of Research and Higher Education in Norway

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Group 5: Future of Research and Higher Education in Norway

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Future of Research and Higher Education in Norway (AI produced)

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Future of Research and Higher Education in Norway (AI produced)