Research on sustainable and healthy eating is greatly needed in today's world which suffers from both malnutrition and obesity. Future food supply and environmental issues with food production brings key questions of health and sustainability into the mix.

Considering that food production and consumption has a large impact on greenhouse gas emissions, especially animal-based products, and thus climate change, research on how to reduce our carbon footprint is paramount.

Current projects (funded and in progress):

- Meat reduction/flexitarianism (collaboration with UoAs The School of Environment)
- Future foods
- Meat substitutes
- Vegetable consumption in young adults (collaboration with UoAs Nutrition Department)

Associated publications:

• Kemper, J.A., Benson-Rea, M., Young, J. & Seifert, M. (2022). Cutting down or eating up? examining meat consumption, reduction, and sustainable food beliefs, attitudes, and behaviors. Food Quality and Preference, 104718
  
• Kerslake, E., Kemper, J.A. & Conroy, D. (2022). What’s your beef with meat substitutes? Exploring barriers and facilitators for meat substitutes in omnivores, vegetarians, and vegans. Appetite.
• Kemper, J.A. & White, S. (2021). Young adults' experiences with flexitarianism: The 4Cs Appetite, 160, 105073.
• Kemper, J.A. (2020). Motivations, barriers, and strategies for meat reduction at different family lifecycle stages. Appetite, 150, 104644.
• Kemper, J.A. (2019). The motivations and strategies for meat reduction: The impact of family lifecycle. International Food Marketing Research Symposium 2019.

Crossover with social change:

• Kemper, J.A. & Ballantine, P.W. (2020). Targeting the structural environment at multiple social levels for systematic change: The case of climate change and meat consumption. Journal of Social Marketing, 10(1), 38-53.
• Kemper, J.A. & Ballantine, P.W. (2017). Socio-technical transitions and institutional change: Addressing obesity through macro-social marketing. Journal of Macromarketing, 37(4), 381-392.