- Food system sustainability
- Sustainable consumption
- ‘Less but better’ meat
- Sustainable livestock
- Indicator-based on-farm assessment
Resare Sahlin is a doctoral student at the SRC, doing research on “less but better” meat in the context of food system sustainability
Kajsa Resare Sahlin is a doctoral student at the SRC and works on sustainable eating and the role of animal source foods in a sustainable food system.
“Less but better” meat is the framing of her PhD project, looking into questions such as what ‘better’ meat actually is, how you could potentially identify and assess meat as ‘better’ and how the concept can be used to guide Western consumers towards more sustainable meat eating.
Before starting as a PhD candidate, Resare Sahlin worked at the Swedish University of Agricultural Sciences where she led participatory case study research on the use of agroecological practices in Swedish meat and dairy farming within the EU-project UNISECO.
Previous work also includes a mapping and analysis of Swedish consumers’ ability to make sustainable choices when shopping for meat and a collaboration with researchers from the Beijer Institute, Chalmers and Gothenburg University on policy for sustainable diets in Sweden.
News articles with Resare Sahlin, Kajsa
Research news | 2022-05-16
The effects of less, but better meat production
Study captures the real-world experiences and effects of a farm’s journey towards sustainability
Research news | 2021-06-18
How much is the right amount of meat?
Celebrating World Sustainable Gastronomy Day, centre doctoral student Kajsa Resare Sahlin on why we need to better understand how much ‘less’ meat actually is and what ‘better’ means
Educational news | 2020-12-10
Sign up for online PhdD course in food systems and resilience
Course provides a deeper understanding of how resilience is interpreted, applied and assessed in relation to food systems. Takes place 11 January to 31 March 2021
Research news | 2020-09-20
Why consuming meat sustainably is harder than you think
It’s not clear what eating ‘less’ and ‘better’ meat entails. This may have consequences for sustainability