Research groups
Research projects
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IMAGINE – Contested Futures of Sustainability
When you think about the future, what do you imagine? Flying cars, tubed food, or high-tech clothing might be among the images that come to mind. IMAGINE sets out to study these images of the future as imaginaries. Imaginaries are the many ways in which we humans think about the future and ways in which they can become possible. Our project looks specifically at how we imagine sustainable futures.
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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.
Publications and research
Scientific publications
Hegnes, Atle Wehn
(2023).
Food Cultures and Geographical Indications in Norway.
ISBN: 978-1-003-14302-4.
148 p.
Routledge.
https://doi.org/10.4324/9781003143024
Flyen, Anne Cathrine; Flyen, Cecilie;
Hegnes, Atle Wehn
(2023).
Exploring Vulnerability Indicators: Tourist Impact on Cultural Heritage Sites in High Arctic Svalbard.
Heritage — Open Access Journal of Knowledge, Conservation and Management of Cultural and Natural Heritage.
Vol. 6.
https://doi.org/10.3390/heritage6120405
Hegnes, Atle Wehn
; Nordhagen, Eirik; Gobakken, Lone Ross
(2021).
Understanding and practicing wood waste qualities in Norway – A case of adaptation work in circular bioeconomy.
Nissen, Nils F.; Jaeger-Erben, Melanie (Ed.).
PLATE – Product Lifetimes And The Environment. Proceedings
3rd PLATE CONFERENCE, BERLIN, GERMANY 18–20 September 2019. p. 331-335.
Universitätsverlag der TU Berlin.
https://doi.org/10.14279/depositonce-9253
Hansen, Anders Chr.; Clarke, Nicholas;
Hegnes, Atle Wehn
(2021).
Managing sustainability risks of bioenergy in four Nordic countries.
23 p.
Energy, sustainability and society.
Vol. 11.
https://doi.org/10.1186/s13705-021-00290-9
Cavicchi, Bianca;
Hegnes, Atle Wehn
(2021).
Scoping Out Elements of Sociocultural Adaptation in European Urban Agriculture.
Frontiers in Sustainable Food Systems.
Vol. 5.
https://doi.org/10.3389/fsufs.2021.701160
Amilien, Virginie ; Bergflødt, Sigurd ; Hegnes, Atle Wehn (2021). “Hommage ou rébellion?” – Le rôle du modèle culinaire français dans la culture de l’alimentation norvégienne. Laurioux, Bruno; Stengel, Kilien (Ed.). p. 199-230. Presses universitaires François-Rabelais (PUFR).
Gustavsen, Geir Wæhler;
Hegnes, Atle Wehn
(2020).
Consumer Personality and Local Food Specialties: The Case of Norway.
International Journal on Food System Dynamics.
Vol. 11.
https://doi.org/10.18461/ijfsd.v11i1.35
Gustavsen, Geir Wæhler;
Hegnes, Atle Wehn
(2020).
Individuals? personality and consumption of organic food.
9 p.
Journal of Cleaner Production.
Vol. 245.
https://doi.org/10.1016/j.jclepro.2019.118772
Gustavsen, Geir Wæhler;
Hegnes, Atle Wehn
(2020).
Turning the tap or buying the bottle? Consumers’ personality, understanding of risk, trust and conspicuous consumption of drinking water in Norway.
Sustainability.
Vol. 12.
https://doi.org/10.3390/su12187560
Hegnes, Atle Wehn
(2019).
The map and the terroir: Adapting geographical boundaries for PDO and PGI in Norway.
British Food Journal.
Vol. 121.
https://doi.org/10.1108/BFJ-10-2018-0720
