Niels Heine Kristensen
Biographic Data
| ID | 87827 |
|---|---|
| NAME | Niels Heine Kristensen |
| GIVEN NAMES | Niels Heine |
| FAMILY NAME | Kristensen |
| SIGNATURE | KRISTENSEN N H |
| AFFILIATIONS | Roskilde University |
| ORCID | 0000-0001-5381-8373 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 3 |
| WORKS AS AUTHOR | 5 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
From local innovation to sustainable urban food systems
Promoting sustainable urban food systems has proven to be a challenging task for many urban administrations. This requires a systemic approach that considers the entire food supply chain and the crucial role which cities and urban policies can play in influencing food systems transition. While cities are pioneering many local innovations, scaling these towards a transition remains a challenge. This longitudinal study followed eleven European citi…
A call for perfectly imperfect fruit and vegetables
Despite increasing awareness, food loss and waste in food supply chains remains a significant challenge resulting in environmental risks and ethical concerns, shaped by the conflicting logics of abundance and scarcity. Systemic overproduction, driven by high-quality demands and the perishability of fresh food, underscores the need for new approaches to food procurement. This article explores the relationship between public procurement processes a…
Taste, education, and commensality in Copenhagen food schools
This article analyses food schools in Copenhagen. Organized differently from the majority of Copenhagen schools, twelve food schools have chefs on site and involve pupils in preparing, cooking, and serving the daily meals. Four food schools formed the empirical basis of a qualitative study conducted in 2016, which involved interviewing pupils, food school coordinators, management, and chefs. The empirical data show that food schools entail differ…
Food for Kindergarten Children
This paper discusses mealtime in Danish kindergartens as sites for contested understandings of food, bodies, and care, in an everyday life perspective. Two contesting perspectives on the daily meals are presented, one that highlights the bodily experience of eating, and one that emphasizes the relations between food and health. The coexistence of these perspectives causes tensions in the everyday meals, and in the relations between children and a…
Striated agency and smooth regulation
Deploying an everyday life approach, this article focuses on the kindergarten meal, defined as a space in which humans, materials and discursive elements interact. The article identifies and discusses two co-existing perspectives on the everyday meals that emphasise children as future beings and here-and-now beings. Through the concepts of smoothing and striation the paper discusses how these perspectives produce different mechanisms of regulatio…
Taste, education, and commensality in Copenhagen food schools
This article analyses food schools in Copenhagen. Organized differently from the majority of Copenhagen schools, twelve food schools have chefs on site and involve pupils in preparing, cooking, and serving the daily meals. Four food schools formed the empirical basis of a qualitative study conducted in 2016, which involved interviewing pupils, food school coordinators, management, and chefs. The empirical data show that food schools entail differ…
Food for Kindergarten Children
This paper discusses mealtime in Danish kindergartens as sites for contested understandings of food, bodies, and care, in an everyday life perspective. Two contesting perspectives on the daily meals are presented, one that highlights the bodily experience of eating, and one that emphasizes the relations between food and health. The coexistence of these perspectives causes tensions in the everyday meals, and in the relations between children and a…
Striated agency and smooth regulation
Deploying an everyday life approach, this article focuses on the kindergarten meal, defined as a space in which humans, materials and discursive elements interact. The article identifies and discusses two co-existing perspectives on the everyday meals that emphasise children as future beings and here-and-now beings. Through the concepts of smoothing and striation the paper discusses how these perspectives produce different mechanisms of regulatio…
Striated agency and smooth regulation
Deploying an everyday life approach, this article focuses on the kindergarten meal, defined as a space in which humans, materials and discursive elements interact. The article identifies and discusses two co-existing perspectives on the everyday meals that emphasise children as future beings and here-and-now beings. Through the concepts of smoothing and striation the paper discusses how these perspectives produce different mechanisms of regulatio…
Food for Kindergarten Children
This paper discusses mealtime in Danish kindergartens as sites for contested understandings of food, bodies, and care, in an everyday life perspective. Two contesting perspectives on the daily meals are presented, one that highlights the bodily experience of eating, and one that emphasizes the relations between food and health. The coexistence of these perspectives causes tensions in the everyday meals, and in the relations between children and a…
Taste, education, and commensality in Copenhagen food schools
This article analyses food schools in Copenhagen. Organized differently from the majority of Copenhagen schools, twelve food schools have chefs on site and involve pupils in preparing, cooking, and serving the daily meals. Four food schools formed the empirical basis of a qualitative study conducted in 2016, which involved interviewing pupils, food school coordinators, management, and chefs. The empirical data show that food schools entail differ…
A call for perfectly imperfect fruit and vegetables
Despite increasing awareness, food loss and waste in food supply chains remains a significant challenge resulting in environmental risks and ethical concerns, shaped by the conflicting logics of abundance and scarcity. Systemic overproduction, driven by high-quality demands and the perishability of fresh food, underscores the need for new approaches to food procurement. This article explores the relationship between public procurement processes a…
From local innovation to sustainable urban food systems
Promoting sustainable urban food systems has proven to be a challenging task for many urban administrations. This requires a systemic approach that considers the entire food supply chain and the crucial role which cities and urban policies can play in influencing food systems transition. While cities are pioneering many local innovations, scaling these towards a transition remains a challenge. This longitudinal study followed eleven European citi…
Sociology (3 works) · Children's Rights and Participation (2 works) · Developmental psychology (2 works) · Food Science (2 works) · Organic Food and Agriculture (2 works) · Psychology (2 works) · Urban Agriculture and Sustainability (2 works) · Aesthetics (1 work) · Agency (philosophy (1 work) · Agency (philosophy) (1 work)