Fields of study
Academic disciplines
Social sciences Sociology Economics
Subject areas
Transformation of retailing Food consumption Marketing research Food consumption Consumer markets Consumer choice Grocery retail
Research groups
Research projects
Ongoing research projects
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DISCo: Digital infrastructures for sustainable consumption: Redirecting, reorganizing, reducing and reimaging consumption
DISCo aims to produce knowledge on how consumption can move in a more sustainable direction by applying digital technologies.
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REDUCE – Rethinking Everyday Plastics
The project will look at plastic in a systems perspective and investigate how the consumption of plastic products in everyday life can be reduced.
Completed research projects
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FOOdIVERSE: Diversifying sustainable and organic food systems
The purpose of the FOOdIVERSE project is to produce practice-oriented knowledge on how diversity in diets, novel food supply chains and food governance contributes to more organic and sustainable food systems.
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Plateforms: Enabling sustainable food practices through socio-technical innovation
The Research Project PLATEFORMS aims to produce in-depth knowledge on how food practices in the home are affected by innovations in food provisioning platforms.
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SEGURA – Food for Security: Evidence from Cauca, Colombia
The SEGURA project aims to improve knowledge about the complexities of the food security – conflict nexus.
Publications and research
Scientific publications
Jacobsen, Eivind ; Strandbakken, Pål; Dulsrud, Arne ; Skuland, Silje Elisabeth (2024). Consumers and consuption in comparison. ISBN: 978-1-83549-315-1. 237 p. Emerald Group Publishing Limited. Vol. 37.
Strandbakken, Pål;
Jacobsen, Eivind
;
Dulsrud, Arne
;
Skuland, Silje Elisabeth
(2024).
Introduction: Consumption in the Social Sciences.
Jacobsen, Eivind; Strandbakken, Pål; Dulsrud, Arne; Skuland, Silje Elisabeth (Ed.).
Consumers and consumption in comparison. p. 1-12.
Emerald Group Publishing Limited.
https://doi.org/https://doi.org/10.1108/S0195-6310
Jacobsen, Eivind
; Strandbakken, Pål;
Dulsrud, Arne
;
Skuland, Silje Elisabeth
(2024).
Consumers and consumption in comparison.
ISBN: 978-1-83549-315-1.
237 p.
Emerald Group Publishing Limited.
Vol. 37.
https://www.emerald.com/insight/publication/doi/10
Jacobsen, Eivind ; Strandbakken, Pål; Dulsrud, Arne ; Skuland, Silje Elisabeth (2024). Consumers and Consumption in Comparison (Volume 37). ISBN: 9781835493144. 237 p. Emerald Group Publishing Limited.
Dulsrud, Arne ; Francesca, Forno (2024). Digital Food Provisioning in Times of Multiple Crises: How Social and Technological Innovations Shape Everyday Consumption Practices. ISBN: 978-3-031-46322-8. 289 p. Palgrave Macmillan.
Dulsrud, Arne
; Bygstad, Bendik
(2022).
Digital ecosystems as social institutions: exploring the role of consumption through four research streams of digital ecosystems.
Consumption and Society.
Vol. 1.
https://doi.org/10.1332/QUPH6141
Dulsrud, Arne (2021). Den lydige forbrukeren. Jensen, Thor Øivind; Jacobsen, Eivind; Knudsen, Morten W.; Schjelderup, Gerhard Emil (Ed.). Forbrukersosiologi. p. 339-355. Fagbokforlaget.
Dulsrud, Arne (2021). Forbrukeren i samfunnet. Jensen, Thor Øivind; Jacobsen, Eivind; Knudsen, Morten W.; Schjelderup, Gerhard Emil (Ed.). Forbrukersosiologi. p. 407-423. Fagbokforlaget.
Nemes, Gusztáv; Chiffoleau, Yuna; Zollet, Simona; Collison, Martin; Benedek, Zsófia; Colantuono, Fedele;
Dulsrud, Arne
; Fiore, Mariantonietta; Holtkamp, Carolin; Kim, Tae-Yeon; Korzun, Monika; Mesa-Manzano, Rafael; Reckinger, Rachel; Ruiz-Martínez, Irune; Smith, Kiah; Tamura, Norie; Viteri, Maria Laura; Orbán, Éva
(2021).
The impact of COVID-19 on alternative and local food systems and the potential for the sustainability transition: Insights from 13 countries.
Sustainable Production and Consumption.
Vol. 28.
https://doi.org/10.1016/j.spc.2021.06.022
Bygstad, Bendik;
Dulsrud, Arne
(2020).
Digital Ecosystems as a Unit of Scientific Analysis. A Sociological Investigation.
10 p.
Proceedings of the Annual Hawaii International Conference on System Sciences (HICSS).
https://doi.org/10.24251/HICSS.2020.698