MEATigation: Meat in Norwegian Food Practices: Eating

• Hansen, Arve & Wethal, Ulrikke Bryn (2023). ‘It's just pølse’: Convenient meat consumption and reduction in Norway. Appetite. ISSN 0195-6663. 188. doi: 10.1016/j.appet.2023.106611. Full text in Research Archive Show summary

  Meat consumption and convenience food are both located at the heart of contemporary, industrialized, unhealthy and unsustainable food systems. In this article, we study the intersections between convenience food and ‘meatification’ of diets, focusing on the ‘pølse’—an umbrella term including both hotdogs and a range of sausages—as the epitome of convenience food in Norway. We explore how the pølse is embedded in Norwegian food practices, and why it is considered convenient in different contexts. In doing so, we seek to explain how pølse eating is co-shaped by socio-material scripting processes that further entrench meat in food practices and complicate meat-reduction efforts. The analysis is based on 52 in-depth household interviews and autophotography in four geographical contexts in Norway, in addition to 22 park interviews and survey data centering on household food and meat practices. We use a theoretical apparatus combining social practice theory, foodscapes and socio-material scripts to analyse the conveniencization of pølse. The articles demonstrates how meat consumption and convenience food become entwined in specific social practices, and how conveniencization intersects with practices of care, notions of class, social expectations and normativity. Moreover, we show that despite the range of plant-based ‘pølse’ substitutes on offer, meat-eaters remain skeptical to its taste, and substitutes rather seem to offer a way into established social occasions for non-meat eaters than a way out of meat eating.

• Hansen, Arve; Wethal, Ulrikke Bryn; Efstathiou, Sofia & Volden, Johannes Rudjord (2023). Towards plantification: contesting, negotiating and re-placing meaty routines. Consumption and Society. doi: 10.1332/WPKF9257.
• Sundet, Øyvind; Hansen, Arve & Wethal, Ulrikke Bryn (2023). Performing meat reduction across scripted social sites: exploring the experiences and challenges of meat reducers in Norway. Consumption and Society. doi: 10.1332/ZGZV3476. Full text in Research Archive Show summary

  Current meat consumption trends are associated with extensive resource use, environmental degradation, and detrimental effects on animal and human health, making meat reduction a core sustainability target. The experiences of meat reducers, often conceptualised as flexitarians, have gradually attracted more academic attention. This literature has shown that in many cases meat reducers do not radically reduce their meat intake and have untangled a complex web of factors contributing to meat consumption, reduction and avoidance. This article contributes to a nuanced understanding of the experiences, approaches and challenges faced by meat reducers. The data was collected through in-depth interviews with 26 self-declared meat reducers in Norway. By framing consumption as embedded in social practices, this article highlights how broader cultural, social and material conditions structure eating and hence meat consumption. A central finding is that through processes of socialisation and habituation, performances of eating often conform to the prevailing conventions inscribed in the socio-material environment in which they are embedded. We thus question the popular depictions of individuals as efficient drivers of dietary changes and highlight the many factors involved in reproducing the ‘normalness’ of meat-intense diets, demonstrating how individual intentions, choices and habits are themselves rooted in, and circumscribed by, prevailing conventions, that is, practices.

• Volden, Johannes (2023). Doing (food) without meat? Accomplishing substitution and qualifying substitutes in household food practices. Consumption and Society. doi: 10.1332/APSQ9102. Full text in Research Archive Show summary

  Excessive meat consumption is associated with environmental, ethical and public health concerns. Substituting meat with plant-based alternatives has been located as a key strategy for consumers to reduce their meat intake. While a growing body of research seeks to measure consumers’ acceptance of substitute foods, less attention has been paid to how meat substitution is organised through everyday practices. Based on 50 interviews with consumers with varying levels of meat consumption in Norway, this paper explores how substitution is accomplished in everyday life, and how substitutes are leveraged in the project of meat reduction. A theoretical framework connecting theories of social practice and food qualification allowed investigating substitution as a contextually contingent process rather than the outcome of a simple product swap. The paper finds that many participants were open to the idea of meat substitution, and meatless meals could be acceptable and often desirable. However, substitution was complicated by a prevalent scepticism towards prefabricated substitute products and lacking competence to provide home-cooked alternatives fulfilling expectations in established food practices. The paper argues that ‘qualifying’ foods as substitutes depends on a range of factors beyond the material reconstruction of meatiness present in prefabricated products, problematising the idea of substitution as a straightforward strategy for meat reduction so long as consumers are motivated and/or have access to plant-based options. Shifting consumption from meat to plant-based alternatives require fundamental changes in the organisation of food environments and eating practices beyond measures targeting consumer attitudes or increasing the availability of convenient substitute products.

• Loeng, Martin & Korsnes, Marius (2023). Unravelling the Norwegian meat reduction controversy: navigating contested sustainabilities and the role of meat. Consumption and Society. 2(2), p. 281–299. doi: 10.1332/CXSI8930. Full text in Research Archive
• Finstad, Terje (2022). "Å sette maten i banken." Momenter fra fryseboksanleggenes historie. In Finstad, Terje; Kvaal, Stig; Stokland, Håkon B. & Østby, Per (Ed.), Matens meglere. Kontroll, kvalitet og kunnskap i den industrielle matens tid. Cappelen Damm Akademisk. ISSN 978-82-02-65233-3. p. 161–189. doi: https:/doi.org/10.23865/noasp.155.
• Efstathiou, Sofia (2022). Performing ‘meat’: meat replacement as drag. In Bruce, Donald & Bruce, Ann (Ed.), Transforming food systems: ethics, innovation and responsibility. Wageningen Academic Publishers. ISSN 978-90-8686-387-7. p. 412–417. doi: https:/doi.org/10.3920/978-90-8686-939-8_64. Full text in Research Archive Show summary

  I propose that meat replacement is to meat, as drag is to gender. Meat replacement has the potential to shake concepts of meat, like drag does for gender. There is a rich literature on meat and gender. This paper also explores such connections but by analysing the concept of meat by analogy to that of gender: as an ‘identity’ that can be performed and performed otherwise. Meat replacements not only mimic meat but disclose how meat itself is performed in carnivorous culture – and show that it may be performed otherwise. My approach is inspired by the show RuPaul’s Drag Race. The argument builds on an imitation of Judith Butler’s work on gender performativity, performed by replacing ‘drag/gender/sex/heterosexism’ terms and relations in Butler’s text with ‘meat replacement/meat/species/carnism’ ones.

• Morris, Carol; Kaljonen, Minna; Aavik, Kadri; Balázs, Bálint; Cole, Matthew & Coles, Ben [Show all 30 contributors for this article] (2021). Priorities for social science and humanities research on the challenges of moving beyond animal-based food systems. Humanities & Social Sciences Communications. ISSN 2662-9992. 8:38, p. 1–12. doi: 10.1057/s41599-021-00714-z. Full text in Research Archive Show summary

  Increasingly high-profile research is being undertaken into the socio-environmental challenges associated with the over-production and consumption of food from animals. Transforming food systems to mitigate climate change and hidden hunger, ensure food security and good health all point to reducing animal-based foods as a key lever. Moving beyond animal-based food systems is a societal grand challenge requiring coordinated international research by the social sciences and humanities. A ‘selective openness’ to this range of disciplines has been observed within multi-discipline research programmes designed to address societal grand challenges including those concerned with the sustainability of food systems, inhibiting the impact of social sciences and humanities. Further, existing research on animal-based foods within these disciplines is largely dispersed and focused on particular parts of food systems. Inspired by the ‘Sutherland Method’ this paper discusses the results of an iterative research prioritisation process carried out to enhance capacity, mutual understanding and impact amongst European social sciences and humanities researchers. The process produced 15 research questions from an initial list of 100 and classified under the following five themes: (1) debating and visioning food from animals; (2) transforming agricultural spaces; (3) framing animals as food; (4) eating practices and identities; and (5) governing transitions beyond animal-based food systems. These themes provide an important means of making connections between research questions that invite and steer research on key challenges in moving beyond animal-based food systems.

• Volden, Johannes & Wethal, Ulrikke Bryn (2021). What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow. In Hansen, Arve & Syse, Karen Lykke (Ed.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. p. 185–206.
• Hansen, Arve; Jakobsen, Jostein & Wethal, Ulrikke Bryn (2021). New Geographies of Global Meatification: The BRICS in the Industrial Meat Complex. In Hansen, Arve & Syse, Karen Lykke (Ed.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. p. 35–58.
• Hansen, Arve & Syse, Karen Lykke (2021). New Meat Engagements: Cultures, Geographies, Economies. In Hansen, Arve & Syse, Karen Lykke (Ed.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. p. 1–16.
• Hansen, Arve (2021). Eating a Capitalist Transformation: Economic Development, Culinary Hybridization, and Changing Meat Cultures In Vietnam. In Hansen, Arve & Syse, Karen Lykke (Ed.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. p. 99–120.
• Efstathiou, Sophia (2021). Meat we don’t greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation. In Hansen, Arve & Syse, Karen Lykke (Ed.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. p. 102–112.

View all works in Cristin

• Hansen, Arve; House, Jonas & Rein, Angelique Kristine (2024). The global meat replacement complex and its geographies: Production, provision, consumption.
• House, Jonas; Wertheim-Heck, Sigrid & Hansen, Arve (2024). What does it mean to replace meat? The ontological politics of meat substitution across cultural contexts .
• Hansen, Arve (2023). Fastlåste mat(u)vanar: Kan vi endre kjøtforbruket?
• Volden, Johannes (2023). Probing protein futures: Experimental geographies and everyday edible insect consumption .
• Volden, Johannes (2023). Probing protein futures: Everyday experimentation and edible insect consumption .
• Korsnes, Marius (2023). Melkedrikkingen går ned. Intervju med Marius Korsnes. [Radio]. Nea Radio.
• Korsnes, Marius (2023). Melkedrikkingen går ned: Fett, frokostvaner og trend-dietter kan forklare hvorfor. [Internet]. nrk.no.
• Hansen, Arve; Sundet, Øyvind; Volden, Johannes & Wethal, Ulrikke Bryn (2023). Hvorfor er det så vanskelig å spise mindre kjøtt? Forskersonen.no.
• Hansen, Arve (2023). Kva skal til for å endre kjøtforbruket?
• Hansen, Arve & Wethal, Ulrikke Bryn (2023). Meat consumption and reduction in Norwegian households.
• Korsnes, Marius (2023). Food within the Planetary Boundaries. What will we eat in a sustainable future? Examples from Norway.
• Hansen, Arve (2023). Kvifor er det så vanskeleg å redusere kjøtforbruket?
• Sundet, Øyvind (2023). Kjøttforbruk: hvorfor er det vanskelig å redusere – selv for de som ønsker det?
• Hansen, Arve & Ording, Oda (2023). Avdekket veggis-gåte: - Overraskende. [Newspaper]. Dagbladet.
• Hansen, Arve & Haanæs, Øystein Rygg (2023). Ekspertintervju: Kjøttvaner er vonde å vende. [Journal]. Energi og klima.
• Volden, Johannes (2023). Can edible insects become the new meat? Exploring consumers’ experimentation with insect foods in everyday life.
• Efstathiou, Sophia (2023). MEATaphysics: The found science of meat alternatives or how food biotech is creating new meat ontologies.
• Efstathiou, Sophia (2023). Re-founding meat: From flesh to plant-based.
• Efstathiou, Sofia & Ibáñez Martín, Rebeca (2023). For the love of meat: A conversation. Consumption and Society. doi: 10.1332/YIVS3129. Show summary

  In this conversation Sophia Efstathiou and Rebeca Ibáñez Martín discuss how a love for the animal you are going to eat, or gustar, offers an alternative to industrial animal husbandry. They discuss how changing relationships between humans and animals in intensive farming mediated by technologies of effacement break these attachments, ironically allowing for the animal to be replaced. Looking to ethnographic work and situated analyses of working with animals opens up possibilities for different ways of being with animals. Meat is performatively constituted, and it can be constituted differently and less violently.

• Efstathiou, Sophia; Murray-Leslie, Alexandra Nicki; Johnson, Leslie Jeanne; Logan, Melissa. E.; Tromokratisch, Kangela & Andrea, Unnur [Show all 7 contributors for this article] (2023). MEAT & Drag.
• Efstathiou, Sophia & Bayesteh, Mohammad (2023). Again and Again.
• Efstathiou, Sophia & Kendig, Catherine (2023). Surrealing: Making real as founding and finding.
• Hansen, Arve (2023). The stubbornness of meaty routines: Meat consumption and reduction in Norway.
• Murray-Leslie, Alexandra Nicki; Efstathiou, Sophia; Logan, Melissa. E.; glas, kathi; Cathrine, Kramer & Tromokratisch, Kangela [Show all 15 contributors for this article] (2023). MEATIGATION - Meat Reduction in Norway. Show summary

  A reduction in Western meat consumption is critical for respecting planetary boundaries, ensuring global food security, and improving human and animal health. However, even when positive to climate action, Europeans are reluctant to reduce their meat consumption, especially in the Nordic regions. This is because meat is not just calories: It is culture. MEATigation: Towards sustainable meat-use in Norwegian food practices for climate mitigation’ is a research project funded by the Norwegian Research Council KLIMAFORSK programme (2020-2024). We consider meat as culture and explore how meat is founded in social practices that weave together meanings, identities and values; competences, skills and professions; materials, animals and landscapes that all go into making meat. We propose that R1 RECOGNISING the people and animals working to produce meat, R2 REPLACING animal-based meat with plant-based, insect-based or in-vitro alternatives, and R3 REFINING the use of meat to match needs versus wants, reduce waste and malnutrition, are three principles, the 3Rs, for the sustainable use of meat. By experimenting with Norwegian food practices along these principles, MEATigation helps meet Norway’s 2030 mitigation goals through meat.

• Hansen, Arve; Sundet, Øyvind; Volden, Johannes & Wethal, Ulrikke Bryn (2023). Friday tacos and outdoor barbeques: Re-configuring ‘institutionalized meals’ towards meat reduction in Norway .
• 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.
• Volden, Johannes (2023). Panelist.
• Volden, Johannes (2023). Reconstructing meatiness: insights from ‘everyday experimentation’ with meat substitution in Norway.
• Hansen, Arve (2022). The geographies of everyday meat consumption in Norway: Stubborn food practices and meat-intensive foodscapes.
• Wethal, Ulrikke Bryn (2022). The Norwegian sausage: Exploring meaning and materiality in ‘convenient’ meat consumption .
• Hansen, Arve (2022). (Un)sustainable consumption and everyday life.
• Efstathiou, Sophia (2022). Meat without meat: The found science of meat and contemporary vegan biotech .
• Efstathiou, Sophia & Papalexandri-Alexandri, Marianthi (2022). Sounding Secrets.
• Efstathiou, Sophia (2022). Interdisciplinarity and transdisciplinarity in action.
• Volden, Johannes (2022). Doing (food) without meat? The role of meat substitutes in the food practices of meat lovers, meat reducers, and meat avoiders .
• Korsnes, Marius & Loeng, Martin (2022). How have animals become embedded in Norwegian foodways?
• Korsnes, Marius (2022). Kva skal vi ete i framtida? Plantar, dyr eller insekt?
• Efstathiou, Sophia (2022). The found science of meat alternatives-How food biotech is creating new meat concepts . Show summary

  This paper explores how emerging food biotech is transforming concepts of meat. One of my recent culinary fascinations comes in the form of Beyond Sausage– a sausage made of plants. With a capped super-cow as its logo, Beyond Meat claim: “We started with simple questions. Why do you need an animal to create meat? Why can’t you build meat directly from plants? That’s our company’s mission. We hope our plant-based meats allow you and your family to eat more, not less, of the traditional dishes you love. Together, we can truly bring exciting change to the plate -and beyond. GO BEYOND!” (Beyond Sausage packaging.) Philosophy of science has been increasingly engaging with applied science and technoscience fields, including agricultural and food research. This is because scientific work itself is changing, responding to calls for societal impact, addressing grand societal challenges, and achieving sustainable development goals. One key field of action -scientific and societal- is transforming the global food system. In the last fifty years, per capita meat consumption has, on average, across the world, doubled, while the earth’s population itself doubled (Weis 2013). This quadrupling of meat consumption has relied on the technological intensification of livestock production and of systems of provision: leaving a significant ecological ‘hoofprint’ on the planet’s air, lands and waters, and on other life, or biodiversity. Reducing the consumption of intensively farmed animals is thus key for reducing climate emissions. This paper explores how technoscientific work on ‘alternative proteins’ is changing ideas about meat as exclusively animal-based. I have previously argued that everyday ideas can get transfigured into new scientific concepts, by being founded in scientific knowledge-making practices. These new founded concepts often keep their everyday names but work as scientific ideas sustaining and generating more science. For example, when economists measure ‘wellbeing’, they are not using some everyday idea of wellbeing to do this, but found a common idea in an epistemic-metaphysical-social context of economics, and articulate it as a new, founded, economics concept that they can operationalise and measure (Efstathiou 2016). But can founded concepts jump back to everyday life and how? This talk explores how founded concepts travel back to everyday life by examining meat and meat concepts. I propose that this type of creative meaning-making is happening with ideas of ‘meat’ (and ‘burger’, ‘mince’, etc.) within food science and technology practices. Companies like Impossible Burger, Beyond Meat or, cultured meat company, GOOD Meat are founding everyday ideas of meat into novel plant- or cell-based food biotechnology contexts creating new founded, meat concepts. They do this through activities ranging from imitating the molecular properties of (animal-based) meat or growing tissue in a lab, to vision-statements and marketing matching the “good stuffs” of meat (Sexton 2016). Though the result here is not, or not only, found science but found meat. This paper shows how meat is founded in science but also re-entering the culinary practices of everyday life, bringing ‘meat’ back to the plate in new forms.

• Efstathiou, Sophia (2022). Considering meat replacements as drag.
• Efstathiou, Sophia (2022). Meat we don't greet: How industrialisation facilitates the end of meat.
• Efstathiou, Sophia & Loeng, Martin (2022). MEATigation presents: Eat Like your Grandparents -Reducing meat the old way. Show summary

  In this talk we present our research on the forthcoming book "Eat like your grandparents: Reducing meat the old way". The book collects research and recipes based on traditional Norwegian dishes, as well as upcycled recipes designed by invited chefs to argue that meat reduction need not conflict with Norwegian cultural traditions.

• Korsnes, Marius & Loeng, Martin (2022). The Constitution of Demand for Animals in Norwegian Foodways.
• Loeng, Martin & Korsnes, Marius (2022). Veganske mattradisjoner i Norge.
• Volden, Johannes (2022). Doing (food) without meat? Accomplishing substitution and qualifying substitutes in household food practices. Show summary

  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.

• 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?
• Volden, Johannes (2022). Tomorrow’s foods, today’s practice? Visceral encounters with alternative proteins in everyday life. Show summary

  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.

• Korsnes, Marius (2022). Kor mykje er nok? Forsking på forbruk av kjøt og mjølk.
• Volden, Johannes (2022). Tomorrow’s food today? Barriers and opportunities for alternative proteins in household food practices.
• Hansen, Arve; Wethal, Ulrikke Bryn; Volden, Johannes & Sundet, Øyvind (2022). Kjøttskam eller ribbeglede? Show summary

  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/

• Hansen, Arve & Wethal, Ulrikke Bryn (2022). Meat consumption and reduction in Norway: Social sites, materials, agency.
• 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.
• Sundet, Øyvind (2022). Performing meat reduction: exploring the experiences, approaches and challenges of Norwegian meat reducers.
• Sundet, Øyvind (2022). Performing meat reduction: exploring the experiences, approaches and challenges of Norwegian meat reducers.
• Hansen, Arve (2022). National development and contested (de)meatification in Vietnam and Norway.
• Hansen, Arve & Wethal, Ulrikke Bryn (2022). The power of the pølse: Foodscapes, convenience food and everyday geographies of meat consumption and reduction in Norway.
• Efstathiou, Sofia; Thorseth, May Britt; Ursin, Lars Øystein; Gamlund, Espen; Lysaker, Odin & Børresen, Bergljot (2022). Freya: Moralske refleksjoner post mortem. [Internet]. Salongen.
• Efstathiou, Sofia & Kanerva, Minna (2022). MEAT meets! Minna Kanerva. [Internet]. YouTube. Show summary

  MEAT meets! Minna Kanerva – Consumption corridors and the case of meat October 5, 2022 The presentation will introduce consumption corridors as an emerging policy tool within strong sustainable consumption governance. Consumption corridors are applied in the context of the current meat system, a common driver for the twin global crises of climate and ecology. Firstly, the planetary health diet is linked with sustainable consumption corridors for meat. After this, two conceptual metaphors are explored as discourse tools which can support paradigm and system level change in meat. Subsequently, specific actions for bringing about meat consumption corridors will be suggested, and finally, the presentation will argue that applying consumption corridors in the meat context could serve as a bridge for increased societal acceptance of recomposed consumption more generally. Minna Kanerva – Consumption corridors and the case of meat October 5, 2022 The presentation will introduce consumption corridors as an emerging policy tool within strong sustainable consumption governance. Consumption corridors are applied in the context of the current meat system, a common driver for the twin global crises of climate and ecology. Firstly, the planetary health diet is linked with sustainable consumption corridors for meat. After this, two conceptual metaphors are explored as discourse tools which can support paradigm and system level change in meat. Subsequently, specific actions for bringing about meat consumption corridors will be suggested, and finally, the presentation will argue that applying consumption corridors in the meat context could serve as a bridge for increased societal acceptance of recomposed consumption more generally.

• Efstathiou, Sofia; Kaljonen, Minna & Lonkila, Annika (2022). MEAT meets! Minna Kaljonen and Annika Lonkila . [Internet]. YouTube. Show summary

  Minna Kaljonen and Annika Lonkila – Pulses and plant-based proteins in food system transition November 30, 2022 Building a more sustainable and resilient food system requires a system perspective. The systems perspective is, however, hard to remember in practice and in research. In this talk we investigate the promises and realities associated to plant-based proteins in food system transition. We call for greater attention on both changing consumption and production patterns, when investigating the transition potential of novel plant-based products and value chains. A food systems perspective is essential also when evaluating the role of food innovations in just transition.

• Efstathiou, Sofia & Roscher, Mieke (2022). MEAT meets! Mieke Roscher . [Internet]. YouTube. Show summary

  MEAT meets! Mieke Roscher – Becoming meat – historically December 14, 2022 In this talk, the ambivalent meaning of meat as a product is problematized. Taking the slaughter of dogs for meat consumption in Germany and Western Europe in the late 19th and the first half of the 20th century as an empirical example, it will be shown how meat and its preparation has become subject to many different taboos, yet that these taboos are historically specific and part of a particular modernist perspective. It will be shown that a multidimensional approach that regards “becoming meat“ as a process that is not only historically contingent but also important in shaping human-animal relationships, helps to uncover the societal meaning of meat. Taking its clues from both Human-Animal Studies as well as the history of ideas, this talk explores the ambivalent discourses between living and dead animal in its historical changeability.

• Efstathiou, Sofia (2022). Meat Intelligence.
• Efstathiou, Sofia; Sadredini, Mani & Coutinho, Silvia Ribeiro (2022). MEAT meets! Mani Sadredini . [Internet]. YouTube. Show summary

  MEAT meets! Mani Sadredini – Meat Meets the Tummy October 26, 2022 Mani will give a brief introduction to the role of meat in health and disease. He will go through some of the science behind the association of meat consumption with various diseases. He will also present the nutritional value of different types of meat and compare it with the alternatives. Finally, Mani will clarify some of the myths related to dietary meat.

• Efstathiou, Sofia; House, Jonas & Volden, Johannes (2022). MEAT meets! Jonas House . [Internet]. YouTube. Show summary

  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.

• Efstathiou, Sofia (2022). Recognise, Replace, Refine: 3Rs for sustainable meat use.
• Efstathiou, Sofia (2022). Performing ‘meat’: meat replacement as drag.
• Efstathiou, Sofia (2022). Recognise, Replace, Refine: 3Rs for sustainable meat-use as guides for RRI. Show summary

  This paper offers a frame of practical/ethical actions for sustainable meat-use, and explores how this frame can guide responsible research and innovation on animal-based food systems. What we dub the ‘3Rs’ of sustainable meat use are: R1: Recognising the animals and people working to provide meat, R2: Replacing animal-based proteins with plant-based, insect-based or in-vitro alternatives, and R3: Refining meat-use to match needs versus wants, reduce waste and malnutrition (e.g. obesity). We start with the assumption that meat is deeply embedded in social practices that weave together meanings, competences, and materials that all go into making meat. We then flesh out how the 3Rs could guide practice change along these -overlapping and interconnected- dimensions. Following this frame, we then propose that certain research and innovation actions, e.g. on reducing the emissions of industrial meat production, can be argued to be irresponsible, as they do little to recognise the animals and people involved in this work, continuing with a logic of productivism to increase meat production versus mak-ing room to replace animal-based with other proteins, and doing little to stick to needs and avoid mal-nutrition. Meat research and innovation guided by the 3Rs would align with a need to address the ‘grand’ challenges of climate change and food security, health and inclusion. Still, as with all principle-based approaches the devil is in the details -and contexts- of their application. Our proposal is based on empirical research on the social, cultural and material embeddedness of meat-use in the Norwegian food system.

• Efstathiou, Sofia (2022). Performing ‘meat’: meat replacement as drag. Show summary

  I propose that meat replacement is to meat, as drag is to gender. Meat replacement has the potential to shake concepts of meat, like drag does for gender. There is a rich literature on meat and gender. This paper also explores such connections but by analysing the concept of meat by analogy to that of gender: as an ‘identity’ that can be performed and performed otherwise. Meat replacements not only mimic meat but disclose how meat itself is performed in carnivorous culture – and show that it may be performed otherwise. My approach is inspired by the show RuPaul’s Drag Race. The argument builds on an imitation of Judith Butler’s work on gender performativity, performed by replacing ‘drag/gender/sex/heterosexism’ terms and relations in Butler’s text with ‘meat replacement/meat/species/carnism’ ones.

• Volden, Johannes (2022). The Emergence of Cell-Cultured Meat: A brief introduction.
• Hansen, Arve; Korsnes, Marius; Sundet, Øyvind; Volden, Johannes R. & Wethal, Ulrikke Bryn (2021). Holdningsendring alene gir ikke kjøttkutt. SUM-bloggen.
• Hansen, Arve; Korsnes, Marius; Sundet, Øyvind; Volden, Johannes R. & Wethal, Ulrikke Bryn (2021). Kjøttkutt krever politisk styring! Klassekampen. ISSN 0805-3839.
• Volden, Johannes R. (2021). Mat, helse og bærekraft: Hvilken rolle spiller mat for bærekraftig utvikling? Mat og helse i skolen. ISSN 1890-3193. p. 28–34. Show summary

  Tilgjengelig online: https://www.sum.uio.no/forskning/publikasjoner/2021/mat-helse-og-barekraft.pdf

• Volden, Johannes Rudjord (2021). The quest for sustainable protein: Introduction. Matlære.
• Efstathiou, Sophia (2021). How intensifying meat production is facilitating the end of meat.
• Efstathiou, Sophia; Murray-Leslie, Alexandra Nicki; Duch, Michael Francis; Logan, Melissa. E. & Ocher, Mary (2021). Meet me over Meat. Show summary

  Documentation of the performance of 'Meet me over Meat' -- A spoken word improvisation that was part of the Chicks on Speed session "Uploading the Human", October 19th 9-10pm, Dokkhuset, at the Artistic Research Autumn Forum 2021 in Trondheim #ARF2021 #meatigation -- with Mary Ocher, in Berlin, on piano, Michael Francis Duch on double bass, Melissa E. Logan on saxophone, and Sophia Efstathiou on voice and text. Chicks on Speed “Uploading the Human” with collaborating artists: Unnur Andrea, Tina Frank, Panja Göbel, Josiah Zayner, Thies Mynther, Sophia Efstathiou, Øyvind Brandtsegg, Jeremiah Day, Michael Duch, Liesel Dom, Joshua Dekia, Yinlin Kong, Adam Zaretsky, Mary Ocher, Amalia Wiatr Lewis, Mohammad Bayesteh, Kolbeinn Hugi, FRZNTE, Srinavin Kumar Raja. Penguin Orchestra; Mia Bongo Norvoll, Anders Johnsen, Okujagu Diepiriye, Oceané Dubois, Yanping Yin, Yuqing Li, Shudi Han, Xinyu Zhang, Huilan Zheng, Ekaterina Fleitas, Qilang Feng. Costumes by Kathi Glas, Chicks on Speed songs produced by Christopher Just, live video editing by Joen Vedel. Kindly supported by DIKU and Trondheim Academy of Fine Art, Norwegian University of Science and Technology. Chicks on Speed are Melissa E. Logan and Alex Murray-Leslie. Costumes by Kathi Glas, teleprovisation enabled through the researchcatalogue.org, live editing by Joen Vedel. Kindly supported by The Directorate for Higher Education and Skills and Trondheim Academy of Fine Art, Norwegian University of Science and Technology. DIKI RTAI grant project managed by Prof. Dr. Alexandra Murray-Leslie

• Efstathiou, Sophia (2021). Technologies of Effacement in Meat Production.
• Efstathiou, Sophia (2021). Meat we don't Greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation.
• Efstathiou, Sophia & Engvik, Inga Vinje (2021). «Misbruk av dyr er noe som i stor grad tas for gitt og ikke stilles spørsmål ved». [Journal]. Kultur Plot .
• Efstathiou, Sophia (2021). Tavros – On animal resistance. Show summary

  This essay is inspired by the resistance of a bull (tavros in Gr.) in Hassen Ferhani’s film, Roundabout in my Head (2015). I argue that witnessing moments of animal resistance matters because it allows us to encounter animals as morally significant others. Resistance punctuates procedures already underway, making visible all the work that goes into keeping things ‘running’, ‘smoothly’, ‘calmly’. Witnessing others’ resistance can be difficult: but it can also do very important work. It can move us. It can break routine (our own resistance) and offer an opportunity to face each other (human and nonhuman) as morally significant others. To articulate these ideas I build on the work of philosophers Cora Diamond and Emmanuel Levinas.

• Efstathiou, Sophia (2021). WP1: Founding meat in Norwegian food practices – Challenges and Proud Moments.
• Efstathiou, Sophia (2021). UPCYCLED Cookbook -Having a brainstorm.
• Efstathiou, Sophia (2021). Meat we don’t greet.
• Volden, Johannes (2021). The quest for sustainable protein: Meat from plants? Matlære.
• Korsnes, Marius (2021). Matters of Concern in the Norwegian Sustainability Transition.
• Efstathiou, Sophia (2021). Meat we don’t greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation. Show summary

  The technological intensification of livestock production and slaughter has effaced animals and humans in them, ironically leaving room for animal products to become animal-free. In this talk, Sophia Efstathiou will present an analysis of intensification as relying for its optimisation on ‘technologies of effacement’ (Efstathiou 2019, 2018; Vialles 1994; Coppin 2003). These range from CAFO architectures and confinement crates, to uniforms and protocols for identifying animals: though developed with manifest aims like expediency, hygiene or safety these technologies operate to block humans and animals facing each other, as morally significant ‘Others’ (Levinas 1969, Efstathiou 2019). Ironically, leaving the animals and the humans working to turn them into food out of the public eye offers up a chance to escape: to dislocate, along with joints, the meaning of meat from the very animals whose flesh, blood and organs are supposed to make it up. Terms like ‘milk’, ‘sausage’, ‘burger’, ‘mince’, originally reserved for animal-based materials and made familiar through intensification come to hold enough ambiguity through their disconnection from the animal for an alternative approach to occur. The superhero cattle-in-a-cape used as the logo of the plant-based meat products Beyond Meatâ personifies this twist in how minds and worlds co-evolve: sausages entering the picture to free up pigs, and humans, from their meat fates.

• Efstathiou, Sophia (2021). Design and Technologies of Effacement.
• Dumitriu, Anna; Musiol, Hanna; Hessler, Stefanie; Muenster, Ursula; Jørgensen, Dolly & Efstathiou, Sophia [Show all 7 contributors for this article] (2020). “BioArt, Research, and the Pandemic: Uncertain Histories and Unstable Futures in the Art of Anna Dumitriu,” a conversation with Anna Dumitriu and guests. NTNU ARTEC Seminar Series.
• Efstathiou, Sophia (2020). Meat without meat.
• Efstathiou, Sophia & Stubberud, Elisabeth (2020). WP1: Founding meat in Norwegian food practices.

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