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Joop de Boer is retired but continues to work as guest researcher at the Institute for Environmental Studies in Amsterdam. He has a doctor’s degree in psychology from the University of Amsterdam. In the context of multidisciplinary research teams, he has worked on a variety of themes including energy conservation, environmental stressors, risk communication, culturally sensitive food issues, such as the partial replacement of animal protein by plant protein, emerging technologies, such as new applications of biotechnology, and frame-based information tools on climate change. In the period 1995-2000 he was secretary of SENSE Research School (Socio-Economic and Natural Sciences of the Environment), which is accredited by the Royal Netherlands Academy of Sciences (KNAW) to train doctoral students in this field. Thereafter, he has been supervisor of a number of doctoral candidates.

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Research Output 1997 2018

Exploring the relative importance of “Reward” and “Reflection” in food orientations: Relevance for healthier and more sustainable diets

de Boer, J., Schösler, H. & Aiking, H., 1 Mar 2018, In : Food Quality and Preference. 64, p. 126-130 5 p.

Research output: Contribution to JournalArticleAcademicpeer-review

meal planning

Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors

de Boer, J. & Aiking, H., 1 Feb 2018, In : Appetite. 121, p. 29-40 12 p.

Research output: Contribution to JournalArticleAcademicpeer-review

Plant Proteins
Environment and Public Health

Towards more sustainable diets: Insights from the food philosophies of “gourmets” and their relevance for policy strategies

Schösler, H. & de Boer, J., 1 Aug 2018, In : Appetite. 127, p. 59-68 10 p.

Research output: Contribution to JournalArticleAcademicpeer-review

Food Quality

Unsustainable dietary habits of specific subgroups require dedicated transition strategies: Evidence from the Netherlands

van Dooren, C., Keuchenius, C., de Vries, J. H. M., de Boer, J. & Aiking, H., Aug 2018, In : Food Policy. 79, p. 44-57 14 p.

Research output: Contribution to JournalArticleAcademicpeer-review

healthy diet
Feeding Behavior
food groups

Pursuing a Low Meat Diet to Improve Both Health and Sustainability: How Can We Use the Frames that Shape Our Meals?

de Boer, J. & Aiking, H., Dec 2017, In : Ecological Economics. 142, p. 238-248 11 p.

Research output: Contribution to JournalReview articleAcademicpeer-review


Activities 2000 2012

  • 38 Lecture / Presentation
  • 1 Editorial work

Over het eten van planten, dieren en schotels

de Boer, J. (Speaker)
14 Apr 2012

Activity: Lecture / PresentationAcademic

Journal of Environmental Psychology (Journal)

de Boer, J. (Member of editorial board)

Activity: Peer review and Editorial workEditorial workAcademic

Duurzaamheid en voeding

Aiking, H. (Speaker), de Boer, J. (Speaker)
17 Jun 2011

Activity: Lecture / PresentationProfessional

Duurzame voeding, eiwit en de positie van Nederland

Aiking, H. (Speaker), de Boer, J. (Speaker)
2 Feb 2011

Activity: Lecture / PresentationProfessional

Press / Media

10 jaar vlees

H. Aiking, J. de Boer & M. Thieme


1 media contribution

Press/Media: Other

Wereldvoedselvoorziening op de schop

J. de Boer & H. Aiking


1 media contribution

Press/Media: Other