Ludvig Karlsson's work focuses on aligning meat consumption with sustainability goals through the concept of "Less but Better"

Karlsson works as a research assistant where he studies the production and consumption of meat through the lens of ‘’Less but Better’’. Karlsson is exploring how the definition of "Better" in sustainability goals affects the amount of meat that can be consumed, or what "Less" means.

Before joining the Centre, Karlsson finished a Master’s Degree in Sustainable Food Systems at the Swedish University of Agricultural Sciences. In his master thesis, he investigated the trade-offs that arise between greenhouse gas emissions and animal welfare in broiler systems. In addition to his studies, Karlsson also worked as a research assistant in the EU-horizon project Plan’Eat where they developed a web-based tool for Sustainability Assessments of Foods and Diets.