Food in Transition: 
The Role of Food Culture in Niche Innovation 
Success

dc.rights.license	CC-BY-NC-ND
dc.contributor.advisor	Laerhoven, Frank van
dc.contributor.author	Potestio, Susanna
dc.date.accessioned	2022-08-16T00:01:01Z
dc.date.available	2022-08-16T00:01:01Z
dc.date.issued	2022
dc.identifier.uri	https://studenttheses.uu.nl/handle/20.500.12932/42292
dc.description.sponsorship	Utrecht University
dc.language.iso	EN
dc.subject	Sustainability transitions theories are a set of theories that emerged to understand how long-term processes of radical and structural change towards more sustainable societal systems come about. Since their first application in the mobility and energy domain, these theories have been applied to a variety of sectors, among which the food one. However, criticisms have been expressed towards the application of transitions theory to the food sector. The main point of contention is that culture
dc.title	Food in Transition: The Role of Food Culture in Niche Innovation Success
dc.type.content	Master Thesis
dc.rights.accessrights	Open Access
dc.subject.courseuu	Sustainable Development
dc.thesis.id	8595