Browsing by Author "Mazac, Rachel"

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Bridge over troubled water: Managing compatibility and conflicts among thought collectives in sustainability science
(2022-01) Soininen, Niko; Raymond, Christopher; Tuomisto, Hanna; Ruotsalainen, Laura; Thorén, Henrik; Horcea-Milcu, Andra-Ioana; Stojanovic, Milutin; Lehtinen, Sanna; Mazac, Rachel; Lamuela Orta, Carlos; Korpelainen, Noora-Helena; Vainio, Annukka; Toivanen, Reetta; McPhearson, Timon; Nagatsu, Michiru
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Sustainability transformations call forth new forms and systems of knowledge across society. However, few tools and processes exist for promoting dialogue among different interests and normative stances in knowledge co-creation. In this article, we build on the notion of thought collectives to argue that understanding and moderating normative tensions are necessary if sustainability science is to provide successful solutions. Drawing on an analysis of the normative tensions between rival high-tech and low-tech thought collectives in the mobility and food production sectors, we discuss three strategic approaches: applying common evaluative frameworks, building contextual convergence and embracing complexity. We argue that these strategies indicate a need to distinguish different kinds of reflexivity in managing tensions among thought collectives. As a practical conclusion, we establish sets of reflexive questions to help sustainability scientists deploy the knowledge management strategies discussed.
Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%
(2022-04) Mazac, Rachel; Meinilä, Jelena; Korkalo, Liisa; Järviö, Natasha; Jalava, Mika; Tuomisto, Hanna L.
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Global food systems face the challenge of providing healthy and adequate nutrition through sustainable means, which is exacerbated by climate change and increasing protein demand by the world's growing population. Recent advances in novel food production technologies demonstrate potential solutions for improving the sustainability of food systems. Yet, diet-level comparisons are lacking and are needed to fully understand the environmental impacts of incorporating novel foods in diets. Here we estimate the possible reductions in global warming potential, water use and land use by replacing animal-source foods with novel or plant-based foods in European diets. Using a linear programming model, we optimized omnivore, vegan and novel food diets for minimum environmental impacts with nutrition and feasible consumption constraints. Replacing animal-source foods in current diets with novel foods reduced all environmental impacts by over 80% and still met nutrition and feasible consumption constraints. The environmental impacts of more sustainable diets vary across regions. Using linear optimization, this study compares the reductions of global warming potential, water use and land use associated with the replacement of animal-sourced foods with novel or plant-based foods in European diets. Three diet types were considered to meet nutritional adequacy and consumption constraints.
Socioeconomic pathways toward sustainable food systems
(2024-05-08) Chrisendo, Daniel; Heikonen, Sara; Piipponen, Johannes; Banafa, Thomas; Deryng, Delphine; El Wali, Mohammad; Heino, Matias; Irz, Xavier; Jalava, Mika; Láng-Ritter, Josias; Mazac, Rachel; Niva, Venla; Pihlajamäki, Mia; Roitto, Marja; Tuomisto, Hanna; Kummu, Matti
A2 Katsausartikkeli tieteellisessä aikakauslehdessä
Recommended solutions and innovations to shape sustainable food systems need to be socioeconomically feasible to be implemented. The numerous publications and the nuance of the topic obfuscate the comprehension of the most crucial socioeconomic measures required for successful implementation and concrete policy formulation. Therefore, a clear and comprehensive overview of available evidence on sustainable food systems is needed, especially focusing on the socioeconomic feasibility, which has not been done before. To address this research gap, we systematically screened over 1700 articles and selected 349 for detailed review, investigating socioeconomic attributes corresponding to successful implementations of sustainable food system transformations. We found that sustainable food systems have various meanings across the scholarship and lack harmonized principles. Moreover, the socioeconomic effects on sustainability are often merely assumed instead of rigorously measured. According to the reviewed articles, different actors require different socioeconomic interventions to attain sustainable food systems: i) producers with strong social capital that induces trust among farmers, as well as economic incentives, have enhanced capabilities to promote sustainability, ii) consumers benefit from improved information provisioning and lower prices of sustainable food options, and iii) processors and distributors require better infrastructure to increase the availability of nutritious food and to reduce food loss and waste. Other actors, such as researchers, should disclose their findings widely, while governments should invest in collaborative policy-making and programs that push for sustainable food systems. The results provide a diverse range of efficient socioeconomic recommendations to increase sustainability in our food systems.