Department of Organization

Projects


 
 
#CoronaCookingSurvey
Project members: Meike Janssen, Lucia Reisch, Efthymios Altsitsiadis
Duration: 01.04.2020 - 31.12.2020

Project description: The #CoronaCookingSurvey, an even larger project including more than 30 countries, focusses on the impact of food-related media. The joint project by CBS and Aarhus University in collaboration with the University of Antwerp investigates the information sources about food and cooking that consumers draw upon, and how this might influence the way they eat, cook and buy food during the pandemic. At CBS, the project is run by Lucia Reisch, Meike Janssen and Efthymios Altsitsiadis from the Consumer and Behavioural Insights Group (CBIG) at the Department of MSC. More than 500 consumers from Denmark are currently being recruited through a market research institute to take part in the CoronaCookingSurvey.

Link: https://www.coronafoodsurvey.com
FOODLAND
Funder: EU Horizon 2020
Project members: Jesper Clement, Seidi Suurmets
Duration: 2020-2024

Project description: In the past year, FairSpeak has had a collaboration with Dansk Varefakta at a pilot level, which included an eyetracking-based behavioral test of 60 consumers recruited in the shopping mall Frederiksberg-Centret designed by Daniel Barratt and Viktor Smith as well as a larger questionnaire-based inquiry integrated with a first-year project conducted by 4 MA IBC students.  The future goal is to build a more extensive collaboration (e.g. supported by the Innobooster scheme under  Innovation Fund Denmark) which aims at providing a firmer scientific basis for Varefakta’s ongoing work to position the highly specific content of their label  (i.e. third-party guarantee of the correctness and transparency of declared product facts and communicative credibility of the overall packaging) in relation to a still increasing number of more narrowly defined labelling schemes. From the viewpoint of theory and methodology development, collaborative work on these real-life challenges would  furthermore present an obvious case for creating new knowledge about the interaction between the stimulus-driven (bottom-up) and goal-driven (top-down) visual attention under time pressure in general.

Link: https://foodland-africa.eu
Mindsets and non-conscious decision processes (working title)
Project responsible: Jesper Clement

Project description: The research project takes its point of departure in neuromarketing research, showing that humans have more visual attention on attractive objects, which influences their preferences for object. This type of visual attention has also been found for unhealthy food products across age, gender and not least respondents’ indicated desire to live healthy. The aim for the project is to gain insights into the relation between what the consumer sees in-store and their non-conscious willingness to purchase un-healthy food products. 
NICHE: How Local Networks Leverage Markets
Funders: Velux Fonden 
Project members: Leonard Seabrooke, Elini Tsingou, Jacob Hasselbach, Kevin Young, Irene Pace 
Duration: 2017-2021

Project description: Denmark has an excellent reputation for its high-end niche markets. Copenhagen’s unique and high quality dining scene as an example has made it a city break destination. Organic food provision is known as a mass phenomenon. Furniture design is synonymous with elegance and craftsmanship developed over generations. Danish sperms banks attract both local and foreign clientele based on genetic quality control and legal exceptionalism. What environments permit those with expertise to create markets with global influence? Studies of market innovation focus on how collaborative networks are formed across organizations, permitting science and capital to intersect (Powell et al. 1996). Such networks are orchestrated by dominant firms that are centrally placed (Dhanaraj and Parkhe 2006), and form intense clusters to foster creativity (De Vaan et al.2015). When well located, network and clustering effects permit higher levels of expert learning and market innovation (Gulati 1999; Zander 1999). This has long been the prevailing logic, and such theories have developed as the common sense for policy-making.The Expert Niches project (NICHE) calls for a new wave of theorizing about how experts and environments interact to develop new markets. It is assumed that expert networks can be leveraged to influence markets if the broader environment permits this, and if governance institutions allow it. The project departs from current thinking in two ways. The first is to challenge the assumption that the primary activity of actors is competition or cooperation over common resources. Lessons from evolutionary biology tell us that actors do compete and cooperate over common resources, but most of their activity is spent constructing niches of non-competition (Odling-Smee et al. 2003). The primary activity is not a ‘war of all against all’ or network collaboration but changing and adapting to environments that permit their particular type to flourish. Environments carry genes (functional units of inheritance for particular traits) and memes (semantic information that is shared culturally) that enable actors to engage in niche construction rather than a survival of the fittest depiction of market competition.

Link: https://www.cbs.dk/en/research/cbs-research-projects/research-projects-overview/dda0b6c5-4bee-42c4-8861-eaaa2e1e92bc
 
Nudge-it
Funder: European Commision
Project members: Jan Michael Bauer, Wencke Gwozdz and others

Project description: In the developed world food is abundant and we must make choices about our food  - choices in what we eat, how much we eat and when we eat. But with these choices come problems. It can be hard to make healthy decisions, often foods that are inexpensive and convenient contain a large number of calories, as a result the levels of overweight and obesity are high and rising. This has clear consequences on our health; not just diseases like diabetes and high blood pressure, but psychiatric problems like anxiety and depression. These health problems are accompanied by huge social and economic costs: they affect individuals in the midst of their working lives, impoverishing families through time lost at work and impaired employment prospects. Stress can add to these pressures, and can enhance the vicious cycle of weight-gain through “comfort eating”. The factors that drive food choice are poorly understood. Nudge-it is devoted to developing and implementing novel scientific approaches to better understand this problem and provide evidence-based solutions. Nudge-it is a truly inter-disciplinary project. Partners’ experience encompasses neurobiology, neuroimaging, computational modelling, economics and public policy.

Link: https://www.nudge-it.eu/
Our relationship with food during the COVID-19 Pandemic
Project responsible: Meike Janssen
Duration: 01.04.2020 - 31.12.2020

Project description: The project ‘Our Relationship with Food’ seeks to analyse how individuals, households, localities and countries are changing their behaviour and attitudes to food, and how this might be associated with their personal perceptions of the risks the Covid-19 pandemic brings. The project was initiated by Meike Janssen from the Consumer and Behavioural Insights Group (CBIG) at the Department of MSC at CBS, together with Jeremy Millard from the Danish Technological Institute and partners from Germany, Italy and Belgium. More than ten countries are part of this project. In Denmark, over 1000 households recruited through a market research institute have participated in the survey.

Link: https://www.food-covid-19.org/
 
SayFISH
Project responsible: Viktor Smith

Project description: Preparatory work is currently carried out with, inter alia, the Sensory Group at DTU Food, Danish Ports, and selected wholesale and retail companies on a large-scale proposal (currently aimed at Innovation Fund Denmark) for a project aimed at enhancing and diversifying the domestic demand for fish and seafood landed in Danish ports. Today, more than 80% are exported directly abroad together with the infrastructures, workplaces, healthier diets, and unique taste and eating experiences that come with it. The goal is to create a richer and more popularly accessible language for expressing and sharing the taste and eating  experiences that new types of fish and seafood species can bring to Danish consumers. The required linguistic innovation will to a wide extent emerge from the consumers themselves in being extracted from spontaneous creative verbalizations of such experiences generated by broadly composed taste panels, which will be systematized and transposed into multimodal sensory communicative solutions presented, inter alia, on product packaging and in e-stores.
Self-harming behavior and strategic ignorance among the Danish agricultural organizations
Full title: Self-harming behavior and strategic ignorance among the Danish agricultural organizations – exemplified with the lack of reactions to MRSA. 
Project members: Morten Knudsen, Sharon Kishik 

Project description: 
TBA
 
The Temporality of Food Innovations 
Funder: Velux Fonden  
Project members: Tor Hernes, Silviya Svejenova Velikova, Miriam Feuls, Iben Sandal Stjerne, Mie Plotnikof
Duration: 2019-2021

Project description: Research on innovations in society tends to overlook how innovations draw inspiration from the past while addressing future scenarios. This project addresses this gap by focusing on what we call the “temporality of innovations”, which focuses on how innovations are shaped by the ways in which actors imagine novel futures while rethinking the past. The Danish food sector is an ideal context for studying the temporality of innovations because it draws upon craft and traditions while inviting imagination of new futures with different technologies, practices, habits, and ways of organizing. Furthermore, the Danish food sector is a particular example of a field where actors at different levels contribute to changing the very meaning of food and its role in society. We investigate how, in companies, at events, and across public institutions, food innovation processes attentive to both the past and the future come to being and contribute to this societal change. Drawing on findings from three sub-projects, we develop theoretically the notion of and framework on the temporality of innovations.

Link: https://www.cbs.dk/en/research/departments-and-centres/department-of-organization/centres-and-groups/centre-organization-and-time-cot/projects/the-temporality-of-food-innovations-velux-foundations 

 

The page was last edited by: Department of Organization // 06/29/2021