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Volden, Johannes
(2023).
Reconstructing meatiness: insights from ‘everyday experimentation’ with meat substitution in Norway.
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Volden, Johannes
(2023).
Panelist.
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Volden, Johannes
(2023).
Can edible insects become the new meat? Exploring consumers’ experimentation with insect foods in everyday life.
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Hansen, Arve; Sundet, Øyvind; Volden, Johannes & Wethal, Ulrikke Bryn
(2023).
Friday tacos and outdoor barbeques: Re-configuring ‘institutionalized meals’ towards meat reduction in Norway .
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Korsnes, Marius; Hansen, Arve; Sundet, Øyvind; Volden, Johannes & Wethal, Ulrikke Bryn
(2023).
The Circulation of Meat: How contemporary food practices reproduce the demand for meat in Norway.
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Volden, Johannes
(2023).
Probing protein futures: Everyday experimentation and edible insect consumption .
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Volden, Johannes
(2023).
Probing protein futures: Experimental geographies and everyday edible insect consumption .
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Efstathiou, Sofia; House, Jonas & Volden, Johannes
(2022).
MEAT meets! Jonas House .
[Internett].
YouTube.
Vis sammendrag
MEAT meets! Jonas House – Insects are not ‘the new sushi’: Theories of practice and the acceptance of novel foods
November 9, 2022
Recent years have seen increased interest in ‘alternative proteins’ that provide a sustainable alternative to conventional sources of meat and milk. A prominent example is the use of insects as food. Proponents often argue that insects are ‘the new sushi’, in the sense of being a culturally unusual food in the West that can nevertheless achieve widespread popularity. This argument, I suggest, is mistaken. Based on archival research on the history of sushi in the US, and qualitative research on insect-based food consumption in the Netherlands, I explain the reasons for sushi’s success and insects’ failure in becoming popular food. This comparison, I argue, provides useful insight into why certain alternative proteins – and novel foods more broadly – may or may not become widely accepted.
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Volden, Johannes
(2022).
Kommentar til forelesning av Richard Wilk.
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Volden, Johannes
(2022).
The Emergence of Cell-Cultured Meat: A brief introduction.
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Volden, Johannes
(2022).
Tomorrow’s food today? Barriers and opportunities for alternative proteins in household food practices.
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Hansen, Arve; Wethal, Ulrikke Bryn; Volden, Johannes & Sundet, Øyvind
(2022).
Kjøttskam eller ribbeglede?
Vis sammendrag
Hvordan utvikler kjøttforbruket i verden seg? Hvilken rolle vil kjøttet ha i fremtidens matsystem? Hvorfor er det så vanskelig å spise mindre kjøtt? Kan kjøtt bli laget av planter? Vil vi spise melorm istedenfor kjøttdeig i fremtidens fredagstaco? Bli med på en samtale om kjøttproduksjon, kjøttspising, og kjøttkutt i Norge og verden
Samtalen vil bli ledet av fire forskere i prosjektet Meatigation – Mitigating climate change through meat https://meatigation.no/
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Volden, Johannes
(2022).
Kjøttets framtid i forbruket: Muligheter og barrierer for å legge om matvaner fra konvensjonelt kjøtt til alternative proteiner og kjøttreduserende praksiser fra et forbrukerperspektiv.
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Volden, Johannes
(2022).
Transitioning food consumption from conventional meat and towards alternative proteins: perspectives on justice and inclusion.
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Volden, Johannes
(2022).
Doing (food) without meat? Accomplishing substitution and qualifying substitutes in household food practices.
Vis sammendrag
Although the market share for plant-based meat substitutes is growing, little is known about how these novel protein foods are implemented in consumption patterns. This paper explores the role of plant-based substitutes in shifting consumption away from animal protein in Norwegian consumers’ diets and food practices. Through interviews with householders in four geographical regions (N=50) and urban park grillers (N=21) in Norway, this paper investigates how substitutes are embedded in the food practices of a diverse group of consumers – from meat lovers to meat avoiders. In so doing, the paper builds on previous works theorizing how meat substitution is achieved and how novel foods become constructed as (in)edible and (un)desirable, ultimately (dis)qualifying as replacers. By framing ‘meat substitution’ as a social practice involving several elements beyond the changing materiality of foodstuffs, this paper shows how the process of shifting consumption from animal to plant-based proteins requires broad changes in habits, traditions, social relations, and geographies surrounding food and eating practices.
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Volden, Johannes
(2022).
Tomorrow’s food today: What can consumers’ self-experimentation with plant-based meat and edible insects tell us about the future of protein?
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Volden, Johannes
(2022).
Tomorrow’s foods, today’s practice? Visceral encounters with alternative proteins in everyday life.
Vis sammendrag
Alternative proteins such as plant-based meat substitutes and edible insects are often proposed as sustainable solutions to conventional meat consumption. The envisioned ‘successes’ of such novel foods is often hypothesized based on quantitative measures of consumers’ attitudes and levels of acceptance, or sensorial interventions in the controlled settings of a virtual or laboratory space. Tasting sessions can be a form of ‘visceral witnessing’ (Sexton et al. 2022) in the encounter with new foods, but they obfuscate the socio-material, cultural, and tempo-spatial contexts of consumption in the relational foodscapes of daily life. Drawing on social practice theories of eating and recent scholarship on the visceral and embodied geographies of food, this paper investigates how established food practices are disrupted, reinforced, and transformed with the emergence of alternative proteins in Norwegian consumers’ daily lives. Applying an innovative qualitative methodology structured around informants’ self-experiments with plant- and insect-based protein foods, the paper searches for the ‘quotidian stories’ (Goodman 2015) of these novel foods, attending to the embodied character of their consumption. By bringing food experimentation outside of the laboratory setting, the study illuminates how alternative proteins become constructed as in/edible in everyday discourse and practice beyond existing attitudinal accounts.
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Volden, Johannes
(2022).
Doing (food) without meat? The role of meat substitutes in the food practices of meat lovers, meat reducers, and meat avoiders
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Volden, Johannes
(2022).
What's the future for meat?
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Volden, Johannes
(2021).
Meating the Anthropocene: Barriers and opportunities for alternative proteins in Norway.
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Hansen, Arve; Korsnes, Marius; Sundet, Øyvind; Volden, Johannes R. & Wethal, Ulrikke Bryn
(2021).
Kjøttkutt krever politisk styring!
Klassekampen.
ISSN 0805-3839.
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Volden, Johannes
(2019).
Aktivisme på godt og vondt – kan vi lære noe av PETAs hundegrilling?
Stavanger Aftenblad.
ISSN 0804-8991.
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Volden, Johannes
(2019).
Hyklerkoret.
Stavanger Aftenblad.
ISSN 0804-8991.
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Volden, Johannes R.
(2019).
Cultured Meat Meats Meat Culture: Making the case for in-vitro meat production.
Tvergastein.
ISSN 1893-5605.
s. 61–69.
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Volden, Johannes R.
(2019).
Flying Through a Perfect Moral Storm: How do Norwegian environmentalists negotiate their aeromobility practices? .
Universitetet i Oslo.