Valuing in the Agrifood System: The Case of Fresh Grain Legumes in Denmark

Transitioning towards more sustainable food products, such as plant proteins, requires a change in practice by several actors the agrifood system. Change of this kind involves everyday choices about what to produce, sell, prepare, and eat. Inspired science technology studies (STS) thinking, we investigate how are influenced socio-material practices valuing. We use case fresh grain legumes for human consumption explore valuing is simultaneously affected shapes Through interviews with 24 Danish system, identify parameters ranging from taste, nitrogen fixation, durability, nutrition price. The study reveals differences regarding value depending on actors’ position system travel field plate. Where values conflict, observe some have power exclude others thereby prevent specific enactments legumes. argue that looking can help us understand systems come into being, differently represent active involvement, both academically practically, encouraging By using STS-thinking, brings novel insights barriers plant-based diets contributes diversification theoretical perspectives transitions.