I am a PhD student at the Department of Service Studies and started my research in the interdisciplinary project: “Marine food resources for new markets”. With a focus on sustainability, novel food consumption, and valuation my research explores socio-cultural processes and everyday encounters through which new resources become food products and services.

In my thesis, I use seaweed as an empirical example of a novel food. Even though seaweed is a common ingredient in many culinary traditions, it is still relatively new in Sweden. Despite the country’s more than 3000km of coastline, harvesting wild species or cultivating seaweed for human food consumption remains uncommon. I’m interested in the stories, experiences, and values people attach to this marine resource, and in how seaweed becomes visible or overlooked in everyday life. My research explores how seaweed is valued (or devalued) across different contexts and settings.

I hold an international Master’s degree in Leadership for Sustainability from Malmö University and a Bachelor’s degree in Social and Cultural Anthropology from Ludwig-Maximilians Universität in Munich, Germany.

I have previous professional experience working in the service industry in Germany and Sweden. I used to work as a Recruiter and Consultant Manager for IT and engineering positions, as well as a Data Solutions Specialist for a labelling and packaging material company.