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Eating and Energy Use Reconfigured (EE-TRANS)

Growing concerns for climate change call for radical systemic changes in society in terms of both production and consumption. In order to develop the current understanding of reconfigurations required for altering the patterns of production and consumption, EE-TRANS brings together sociotechnical transition and practice theories and connects them in a novel way with the analysis of institutional disruptions.

We analyse and compare twotransitions-in-the-making: the reduction of meat consumption for a more sustainable food system and energy use in housing and everyday life.

EE-TRANS analyses the emerging transitions in these two systems, and pursues a strong empirical programme in taking the dialogue between sociotechnical transition and practice theories further. The novelty of EE-TRANS lies in the integrated approach and the new conceptual openings proposed. The theoretical objective of EE-TRANS is to develop middle-range concepts in understanding how consumption and production are or can be reconfigured or disrupted for sustainability transitions. The empirical objective is to analyse and compare the emerging transitions in energy and food systems and to identify future policy mixes for sustainability transitions.


Picture 1. Research setting.

Elorinne et al. 2019
. Insect consumption attitudes among vegans, non-vegan vegetarians, and omnivores 
Lazarevic D., Kivimaa, P. et al
. 2019. Understanding integrated-solution innovations in sustainability transitions: Reconfigurative building-energy services in Finland
Morris C., & M. Kaljonen 2019. Urban food governance and the de-animalisation of the food system. EurSafe book of extended abstracts. Wagening Academic publishers.
Niva, M., A. Vainio & P. Jallinoja 2019. Vegetarian and vegan food choices in Finland. In De Backer, C., Dare, J. & L. Costello (eds.),To eat or not to eat meat. Rowman & Littlefield.   

Kaljonen et al. 2019
Attentive, speculative experimental research for sustainability transitions: An exploration in sustainable eating 
Niva, M. et al. 2019. Eating sustainably. In Gronow, J. & L. Holm (eds.). Everyday eating in Denmark, Finland, Norway and Sweden. A comparative study of meal patterns 1997-2012. London & New York, Bloomsbury Academic, 173-190.
Heiskanen et al. 2018Incumbent energy companies navigating the energy transition: Strategic action or bricolage? Heiskanen, Laakso et al. 2018Designing Real-World Laboratories for the Reduction of Residentioal Energy Use: Articulating Theories of Change
Niva et al. 2018. Taking a Stand through Food Choices? Characteristics of Political Food Consumption and Consumers in Finland
Martiskainen & Kivimaa 2018. Creating innovative zero carbon homes in the United Kingdom -- intermediaries and champions in building projects
Kivimaa et al. 2017. Client-oriented evaluation of ‘creative destruction’ in policy mixes: Finnish policies on building energy efficiency transition


More information

Minna Kaljonen
Tel. +358-295 251 252  

Published 2018-10-16 at 16:56, updated 2019-09-02 at 15:09