Identifying Challenges of Food Living Labs in Food System Sustainability Transformation in Finland

Previous literature on living labs for food system sustainability mainly focuses on food production, agri-food systems as a whole, or the food-water-energy nexus. When studying possibilities of living labs to advance food system sustainability transformation, more attention should be paid to food culture, individual food consumption preferences and acceptance of certain foods (e.g. novel plant-based ingredients). Due to high volume of business and daily served meals, the food service industry has a critical role in a transition to sustainable diets. Venues where meals are served and consumed are a noteworthy interface to introduce sustainable food and eating solutions. In this study we aim to identify the potential challenges and needs perceived at two living labs on food service environments in Finland together with their quintuple helix actors. Findings will be based on thematic interviews and participatory focus group discussions. With this research study we pursue to scientific understanding of food system living labs, expanding from agri- food context towards consumers and citizens, their food choices, preferences and eating experience.