We seek to provide scientific research on the processes of a transition towards (more) sustainable food practices, as they are currently taking place in Luxembourg.
Ultimately, the goal is to strengthen sustainable perceptions and practices in the foodscape, through a socio-cultural analysis of the respective motives, challenges and negotiations.
MA in Sociology, Cultural Anthropology, History and / or Geography in the field of food studies or related study areas.
Experience in research project management and conduct, ideally in interdisciplinary contexts.
In-depth knowledge of Luxembourg’s foodscape, both of the existing interrelations and the cultural and socio-economic stakes, is a prerequisite.
Previous research work on sustainable food practices is a plus.
Experience and excellent skills in qualitative methods (individual and group interviews, oral history, ethnography, participant observation etc.
as well as good knowledge of quantitative methods (statistics).
Attainment in food studies, transformative research and transition studies, as well as practice theory, identity and / or governmentality approaches.
Ability to work independently and within an interdisciplinary team.
Willingness to do fieldwork in Luxembourg and the Greater Region (that is, the neighbouring regions of Germany, France and Belgium).
As public transport might not always be available, a driving license is necessary
Fluent written and spoken language skills : English and ideally two of the three official languages in Luxembourg (Luxembourgish, French or German).
Ability to establish contacts at national and international level.
An intellectually stimulating, multilingual working environment at the University of Luxembourg.
Participation in a committed, interdisciplinary, and dynamically developing team.
An assistant research position, no teaching required
Working place with all necessary equipment at our new university campus in Belval.