Sustainable Diets, Food Waste and By-products, Innovation Studies, Stakeholder Engagement, Sustainability Transitions, Sustainability Paradoxes, Circular Economy and Bioeconomy, Food and Forestry Systems Transformation, Strategic Management
Topic 2: Towards diverse, sustainable and circular food processing systems
I have an interdisciplinary background spanning innovation studies, entrepreneurship, responsible research and innovation, management, governance, and stakeholder theory. My experience and research interests focus on sustainable transformations in food and construction systems, systemic challenges and sustainability paradoxes, and how organizations and stakeholders respond to crises such as COVID-19, conflicts, and climate-related disasters. My work has examined topics including organic food production and consumption, sustainable diets, resource efficiency, the use of food waste, by-products, and underutilised wood, the role of digital technologies in preventing and reducing food waste, and stakeholders’ sustainability perceptions and behaviours.
I selected Topic 2 because we could choose only one; however, I can meaningfully contribute to all three topics, as they each align well with my experience and interests.
Norwegian Institute of Bioeconomy Research (NIBIO) is to contribute to food security and safety, sustainable resource management, innovation and value creation through research and knowledge production within food, forestry and other biobased industries.
