Hållbar matkonsumtion och den sociala kontextens roll -En kvalitativ studie om studenters upplevelser kring hur matkonsumtionen påverkas ur ett hållbarhetsperspektiv när de träder in i ett nytt fält

Sammanfattning: The aim of this essay is to study what influences university students' sustainable food consumption when entering a new field. It will be interesting to study the extent to which students’ sustainable food consumption is characterized by previous experiences from growing up, and new experiences that arise with the entry into the new field. The investigation is based on six interviews conducted with students within the faculty of humanities at Örebro University. The conclusions of the interviews are based on and analysed with the help of previous research on sustainable consumption, as well as Bourdieu's theory regarding capital and field as well as Berger and Heath’s theory about taste.This study examines how students' sustainable food consumption develops in a new social field as Bourdieu calls it with new expectations and discourses about food consumption. The conclusions partly showed that the informants experienced to a greater extent adapt to the new norms and therefore consume more vegetarian- and vegan food. However, it could also be seen that the majority tend to not prioritize ecological alternatives due to the higher price. Lastly the study is discussed, and a further study is presented. Although their existing consumption, all informants were explicit in their ambition to achieve a more sustainable food consumption in the future when the economical factor was less limiting. Therefore, we thought of a further study that aims to continue studying the students' sustainable food consumption to see if it changes after entering yet another field after their time at university.