Food consumption plays an important role for future sustainable livelihoods and, in particular, the vegan diet is becoming increasingly popular among consumers of different societies. Understanding how people change their food habits is a major research quest and there is growing interest in the role of social media sites since these are important platforms for visual presentation online where individuals can influence others. This article investigates how vegan ‘men’ present themselves on the social media network Instagram. Drawing on the analytical framework of ‘hegemonic masculinity’, the study examines what values these individuals visually portray online. By conducting a content analysis of 600 top-posts that appear under the hashtag #veganmen, narratives are examined for what they convey and how certain ‘masculine’ perceptions are re-shaped or reinforced. The findings reveal the visual significance of ‘masculine’ self-presentation by vegan ‘men’ over other narratives that portray values of sustainability, compassion and empathy. Nonetheless, this narrative of ‘masculine’ self-presentation can still be understood as an attempt to motivate other individuals to embrace a plant-based diet and thereby contribute to change towards more ‘sustainable’ food consumption habits.

The aim of this study was to explore consumers’ descriptions of sustainable food consumption. The concept of sustainability can be difficult to grasp, but is often defined in terms of three pillars; environment, society and economy. Prior research of sustainable food consumption have often focused on one of the pillars rather than all of them together in relation to consumers understandings of sustainable food consumption. Notwithstanding, previous research have mentioned that in order to fully comprehend sustainability it is essential to take all of the three pillars into consideration. Therefore, this study acknowledged this gap, as it focused on the three pillars of sustainability as a base, and further connected the three pillars to the four food concepts; organic, Fairtrade, sustainable diets and waste, in order to fully understand consumers descriptions of sustainable food consumption. The study was conducted using a qualitative approach, and the data was collected through semi-structured interviews with a sample of students and employees at Linnaeus University in Sweden. The interviewees gave varied and interesting answers, which later were analyzed in comparison to the theory on the subject. With the answers from the interviews it was concluded that environmental and social sustainability were prioritized to economic sustainability among participants. As the participants’ descriptions of sustainable food consumption was varied, and all of the four concepts in relation to three pillars were analyzed, a framework was developed in order to clarify how the consumers describe sustainable food consumption. The study also presents a number of implications for further research as well as managerial implications.  Keywords Sustainable food consumption, consumers description, three pillars of sustainability, economic sustainability, environmental sustainability, social sustainability, organic, Fairtrade, sustainable diets, vegetarian, locally produced, waste reduction, food waste

As dietas monótonas, com elevado consumo de carnes e alimentos ultraprocessados pioram o quadro de segurança alimentar porque aceleram registros epidemiológicos de doenças crônicas enquanto degradam os ecossistemas. Indicadores ambientais aplicados sistematicamente no campo da alimentação revelam as evidências científicas e as justificativas éticas que suportam a integração de educação nutricional e ambiental nos guias alimentares nacionais. Um grande desafio da atualidade é fortalecer as métricas das dietas saudáveis e sustentáveis, o que inclui desenvolver indicadores ambientais atrelados à qualidade nutricional dos padrões alimentares. Primeiro, nós fizemos uma avaliação qualitativa de como os guias nacionais inseriram as questões ambientais nas suas recomendações, seguida de estudo quantitativo sobre quanto que a adoção de dietas saudáveis pelos brasileiros reduziria os impactos ambientais. Pela análise de conteúdo, usando técnicas como a triagem de expressões e a categorização temática, nós relacionamos um extenso repertório ambiental aos Limites Planetários dentro dos quais a humanidade pode viver em segurança: uso de água doce, poluição química, integridade da biosfera, mudanças no uso do solo e nos sistemas da Terra, mudanças climáticas e fluxo biogeoquímico. Guias integrados recomendaram escolher alimentos com etiqueta ecológica oriundos da produção local e orgânica, as preparações caseiras compostas principalmente por vegetais frescos e sazonais, e moderadas em carnes, evitando os alimentos ultraprocessados, as embalagens, o consumo excessivo e os desperdícios. Água e alimentos contaminados por patógenos, alimentos vegetais por pesticidas e peixes por mercúrio foram questões apresentadas mesmo por guias com escopo restrito à nutrição. As recomendações conectaram as mudanças climáticas ao consumo de carne, mas também ao uso de energia e ao transporte. Para o estudo quantitativo, nós criamos uma nova base de dados ambientais com pegadas de carbono e hídrica obtidas em publicações internacionais de avaliação de ciclo de vida para todos os itens de consumo presentes na Pesquisa de Orçamentos Familiares (2008-2009) do Instituto Brasileiro de Geografia e Estatística. As pegadas dos alimentos e das preparações culinárias consumidos pelos brasileiros estão disponíveis para uso direto como fatores de cálculos integrados à tabela de composição nutricional. Na primeira aplicação da base de dados ambientais, nós calculamos as pegadas de carbono e hídrica do consumo alimentar médio (4,1kgCO2eq e 4120 litros de água), de uma dieta saudável simulada (3,5 kgCO2eq e 3410 litros de água) e de cenários definidos por cinco estratos de participação percentual de energia na dieta provenientes dos alimentos ultraprocessados e cinco estratos das carnes em geral. Fizemos o estudo comparativo das pegadas com as dietas equalizadas em 2000kcal e 60g de proteína. Comparamos os impactos ambientais atrelados à qualidade nutricional por diferentes unidades funcionais (100g, 100kcal e grama de proteína). O maior consumo de carnes apresentou as pegadas mais altas (6,4kgCO2eq e 6293 litros de água). O maior consumo de ultraprocessados (4,2kgCO2eq e 3789 litros de água) apresentou pegadas comparáveis ao consumo médio. Se 200 milhões de brasileiros adotassem a dieta saudável, eles reduziriam as emissões em 45 milhões de toneladas de carbono ao ano. / Monotonous diets with high meat and ultra-processed foods consumption worsen the food security status because they accelerate epidemiological records of chronic diseases while degrading ecosystems. Environmental indicators systematically applied in the field of nutrition reveal scientific evidences and ethical justifications to support nutritional and environmental education integration in national dietary guidelines. A big challenge today is strengthening metrics of healthy and sustainable diets, which includes developing environmental indicators linked to nutritional quality of food patterns. First, we made a qualitative evaluation of how the national guidelines have inserted environmental issues in their recommendations, followed by a quantitative study on how much the healthy diets adoption by Brazilians would reduce environmental impacts. By content analysis, using techniques such as expressions screening and thematic categorization, we linked an extensive environmental repertoire to the Planetary Boundaries within which humanity could live safely: freshwater use, chemical pollution, biosphere integrity, land use and the Earth systems change, climate change and biogeochemical flow. Integrated guidelines recommended choosing eco-labeled food from local and organic production, home made meals mostly composed by fresh and seasonal vegetables, moderate in meat, avoiding ultra-processed foods, packaging, overconsumption and waste. Water and food contaminated by pathogens, plant foods by pesticides and fish by mercury were issues presented even by guidelines with scope restricted to nutrition. Food recommendations connected climate change to meat consumption, but also to energy use and transportation. For the quantitative study, we created a new environmental database with carbon and water footprints obtained from international life cycle assessment publications for all consumption items in the Family Budget Survey (2008-2009) of the Instituto Brasileiro de Geografia e Estatística. The footprints of foods and culinary preparations consumed by Brazilians are available to direct use as calculations factors integrated to the nutritional composition table. In the very first application of the environmental database, we calculated the carbon and water footprints of average food consumption (4.1 kgCO2eq and 4120 liters of water), a simulated healthy diet (3.5 kgCO2eq and 3410 liters of water) and scenarios defined by five quintils of dietary energy participation of ultra-processed foods and five quintils of red meats in general. We compared footprints using equalized diets in 2000 kcal and 60 g protein. We compared environmental impacts linked to nutritional quality by different functional units (100g, 100kcal and grams of protein). The highest meat consumption had the highest footprints of all (6.4kgCO2eq and 6293 liters of water). The highest consumption of ultra-processed had footprints (4.2kgCO2eq and 3789 liters of water) comparable to the average consumption. If 200 million Brazilians would adopt the healthy diet, they would reduce emissions in 45 million tons of carbon per year.

As dietas monótonas, com elevado consumo de carnes e alimentos ultraprocessados pioram o quadro de segurança alimentar porque aceleram registros epidemiológicos de doenças crônicas enquanto degradam os ecossistemas. Indicadores ambientais aplicados sistematicamente no campo da alimentação revelam as evidências científicas e as justificativas éticas que suportam a integração de educação nutricional e ambiental nos guias alimentares nacionais. Um grande desafio da atualidade é fortalecer as métricas das dietas saudáveis e sustentáveis, o que inclui desenvolver indicadores ambientais atrelados à qualidade nutricional dos padrões alimentares. Primeiro, nós fizemos uma avaliação qualitativa de como os guias nacionais inseriram as questões ambientais nas suas recomendações, seguida de estudo quantitativo sobre quanto que a adoção de dietas saudáveis pelos brasileiros reduziria os impactos ambientais. Pela análise de conteúdo, usando técnicas como a triagem de expressões e a categorização temática, nós relacionamos um extenso repertório ambiental aos Limites Planetários dentro dos quais a humanidade pode viver em segurança: uso de água doce, poluição química, integridade da biosfera, mudanças no uso do solo e nos sistemas da Terra, mudanças climáticas e fluxo biogeoquímico. Guias integrados recomendaram escolher alimentos com etiqueta ecológica oriundos da produção local e orgânica, as preparações caseiras compostas principalmente por vegetais frescos e sazonais, e moderadas em carnes, evitando os alimentos ultraprocessados, as embalagens, o consumo excessivo e os desperdícios. Água e alimentos contaminados por patógenos, alimentos vegetais por pesticidas e peixes por mercúrio foram questões apresentadas mesmo por guias com escopo restrito à nutrição. As recomendações conectaram as mudanças climáticas ao consumo de carne, mas também ao uso de energia e ao transporte. Para o estudo quantitativo, nós criamos uma nova base de dados ambientais com pegadas de carbono e hídrica obtidas em publicações internacionais de avaliação de ciclo de vida para todos os itens de consumo presentes na Pesquisa de Orçamentos Familiares (2008-2009) do Instituto Brasileiro de Geografia e Estatística. As pegadas dos alimentos e das preparações culinárias consumidos pelos brasileiros estão disponíveis para uso direto como fatores de cálculos integrados à tabela de composição nutricional. Na primeira aplicação da base de dados ambientais, nós calculamos as pegadas de carbono e hídrica do consumo alimentar médio (4,1kgCO2eq e 4120 litros de água), de uma dieta saudável simulada (3,5 kgCO2eq e 3410 litros de água) e de cenários definidos por cinco estratos de participação percentual de energia na dieta provenientes dos alimentos ultraprocessados e cinco estratos das carnes em geral. Fizemos o estudo comparativo das pegadas com as dietas equalizadas em 2000kcal e 60g de proteína. Comparamos os impactos ambientais atrelados à qualidade nutricional por diferentes unidades funcionais (100g, 100kcal e grama de proteína). O maior consumo de carnes apresentou as pegadas mais altas (6,4kgCO2eq e 6293 litros de água). O maior consumo de ultraprocessados (4,2kgCO2eq e 3789 litros de água) apresentou pegadas comparáveis ao consumo médio. Se 200 milhões de brasileiros adotassem a dieta saudável, eles reduziriam as emissões em 45 milhões de toneladas de carbono ao ano. / Monotonous diets with high meat and ultra-processed foods consumption worsen the food security status because they accelerate epidemiological records of chronic diseases while degrading ecosystems. Environmental indicators systematically applied in the field of nutrition reveal scientific evidences and ethical justifications to support nutritional and environmental education integration in national dietary guidelines. A big challenge today is strengthening metrics of healthy and sustainable diets, which includes developing environmental indicators linked to nutritional quality of food patterns. First, we made a qualitative evaluation of how the national guidelines have inserted environmental issues in their recommendations, followed by a quantitative study on how much the healthy diets adoption by Brazilians would reduce environmental impacts. By content analysis, using techniques such as expressions screening and thematic categorization, we linked an extensive environmental repertoire to the Planetary Boundaries within which humanity could live safely: freshwater use, chemical pollution, biosphere integrity, land use and the Earth systems change, climate change and biogeochemical flow. Integrated guidelines recommended choosing eco-labeled food from local and organic production, home made meals mostly composed by fresh and seasonal vegetables, moderate in meat, avoiding ultra-processed foods, packaging, overconsumption and waste. Water and food contaminated by pathogens, plant foods by pesticides and fish by mercury were issues presented even by guidelines with scope restricted to nutrition. Food recommendations connected climate change to meat consumption, but also to energy use and transportation. For the quantitative study, we created a new environmental database with carbon and water footprints obtained from international life cycle assessment publications for all consumption items in the Family Budget Survey (2008-2009) of the Instituto Brasileiro de Geografia e Estatística. The footprints of foods and culinary preparations consumed by Brazilians are available to direct use as calculations factors integrated to the nutritional composition table. In the very first application of the environmental database, we calculated the carbon and water footprints of average food consumption (4.1 kgCO2eq and 4120 liters of water), a simulated healthy diet (3.5 kgCO2eq and 3410 liters of water) and scenarios defined by five quintils of dietary energy participation of ultra-processed foods and five quintils of red meats in general. We compared footprints using equalized diets in 2000 kcal and 60 g protein. We compared environmental impacts linked to nutritional quality by different functional units (100g, 100kcal and grams of protein). The highest meat consumption had the highest footprints of all (6.4kgCO2eq and 6293 liters of water). The highest consumption of ultra-processed had footprints (4.2kgCO2eq and 3789 liters of water) comparable to the average consumption. If 200 million Brazilians would adopt the healthy diet, they would reduce emissions in 45 million tons of carbon per year.

This master thesis deals with the issue of sustainable diets and the potential of the promotion of sustainable principles in public food procurement. The theme is introduced in broader context of environment, public health, historical development, international influences, significant theoretical approaches and fundamental factors affecting current state of diets and nutrition. The aim of the thesis is to specify universal principles of sustainable diets, which were derived from critical review of scientific literature and other relevant texts. The character of this thesis is dominantly theoretical. Discussing the potential of applying the principles of sustainability from the side of public institutions is the main theme of the second part of the study. The research question is related to the possibilities of local organic food consumption in school food system in Czechia. Main results show problematic combination of the requirements for both organic and local food in the context of the volume of school food demand and relatively small local organic production. In general terms the contribution of this thesis is the introduction of the research issues of geography of food and presenting the possibilities of further research. key words: sustainable diets, nutrition transition, food, organic...

Denna studie har genomförts inom området för industriell teknik och tillhandahåller vidare förslag på en hållbar förbättring för ett svenskt företag som tillverkar glass, Gute Glass, beläget i Visby Gotland. Hållbarhetsutveckling utgör ett fundamentalt område och ligger vidare till grund för arbetet med att ta fram förbättringsförslaget för studien och företaget ifråga, i vilket hållbar utveckling är ett antaget globalt mål som alla länder ska arbeta för och som vidare kan definieras som ”Utveckling som möter nutidens behov utan att riskera möjligheten för kommande generationer att möta sina behov” (Gröndahl och Svanström, 2010, s. 32). Växtbaserade dieter är något som gynnar den hållbara utvecklingen i förhållande till animaliskt baserade dieter och dessa områden samt vilken påverkan de har på miljön ligger till grund för förbättringsförslaget. / This study has been carried out within the field of industrial technology and further provides suggestions for sustainable improvement for a Swedish company that produces ice cream, Gute Glass, located in Visby Gotland. Sustainability development is a fundamental area and also forms the basis for the work of developing the improvement proposal for the study and the company in question, in which sustainable development is an assumed global goal that all countries must work for and which can further be defined as "Development that meets today's needs without risking the opportunity for future generations to meet their needs'' (Gröndahl and Svanström, 2010, p. 32). Plant-based diets are something that benefits the sustainable development in relation to animal-based diets and these areas and the impact they have on the environment is the basis for the improvement proposal.