Consumption Research Norway (SIFO) – HIOA
Team in O+
Dr Gunnar Vittersø. Gunnar is leading Task 2.2 and co-leading Task 2.3. Gunnar is a Senior Researcher at SIFO. He holds a PhD in Human Geography from the University of Oslo (2012). Gunnar has worked as a researcher at SIFO in Oslo since 1996. His research field includes sustainable consumption, sustainable food systems, social innovation and rural development. Gunnar has been involved in several national and Nordic projects concerning development of sustainable food production and consumption including organic food. His experience with EU projects includes the CRISP project studying pathways for a sustainable European development funded by EU FP7, besides the FP5 project TOOLSUST, comparing sustainable consumption within households in five European cities. Presently he is involved in the Horizon 2020 project Strength2Food, leading the work package evaluating the Impact of Short Food Supply Chains (SFSC) on economic-, social- and environmental sustainability.
Hanne Torjusen Hanne has been affiliated with the National Institute for Consumer Research (SIFO) since January 1997. She graduated as a nutritionist (Cand. scient) from the University of Oslo in 1996. She has worked with food-related research projects on topics such as organic food; sustainable consumption patterns; health and nutrition; trust and food citizenship. At present, she is working on her PhD-project related to The Norwegian Mother and Child Health Cohort Study (MoBa) led by the Norwegian Institute of Public Health. The PhD-project investigates the use of organic food among the pregnant women participating in MoBa, and possible health effects for mother and child. www.hioa.no/eng/employee/hantor
Dr Unni Kjærnes Dr Kjærnes is a research professor at Consumer Research Norway (SIFO). Her research has concentrated mainly on food in relation to consumer and food policy issues, coordinating large collaborative projects in Norway, the Nordic countries, and Europe, with activities extending even to Russia and India. The research has addressed patterns of food consumption and consumer opinions, and how these patterns are influenced by food supply structures and regulatory interventions – on an individual, a social, and a national scale. A wide range of food policy issues have been included; food safety, nutrition, organic food and sustainability, animal welfare, and food security. A key question is the capability to meet various food policy aims relevant to consumers, considering their everyday lives, trust and power.
Dr Alexander Schjøll Dr Schjøll holds a PhD in economics about consumer perceptions of organic food and animal welfare. He has studied this topic using experiments, both field experiments in restaurants and grocery stores and online choice experiments. Schjøll has long experience in using econometrics und uses behavioural economics as a theoretical platform.
About Høgskolen i Oslo og Akershus (HIOA) or University College of Applied Sciences in Oslo and Akershus
Høgskolen i Oslo og Akershus (HIOA) or University College of Applied Sciences in Oslo and Akershus is hosting SIFO – Consumption Research Norway. SIFO is a non-profit, transdisciplinary research institute at the Centre for Welfare- and Labour Research (SVA) at HiOA. SIFOs research aims at understanding the role of consumption and consumers in society and to provide the knowledge basis for public consumer policy in Norway. SIFO cooperates closely with other Norwegian and European research institutes and universities as well as with organizations like the Consumer Council of Norway and authorities like the Norwegian Consumer Ombudsman. SIFOs research is financed mainly through project grants from Norwegian Research Council, the EU (Horizon 2020 program), etc., with a basic state budget grant. The scientific staff is comprised mostly of social scientists; ethnologists, sociologists, social anthropologists, and economists. Current research themes include household economy, clothes and textile consumption, consumer policy, sustainable consumption, digital everyday life, food systems and food consumption.