Diane Kapgen studied African Development Studies in Geography and Culture and Society in Africa (BA) at the University of Bayreuth, and obtained a Master’s in Population and Development Sciences from the University of Brussels (ULB). In 2019, Diane defended her PhD thesis at the Center for Studies on International Cooperation and Development at the ULB. Her PhD thesis explores the process of agroecological transitions in rural Burkina Faso in a developing cooperation context, so as to understand how and why adoptions and adaptations of agroecologically-based development programs affect smallholder farmers’ livelihoods.

In 2018, Diane joined the Sustainable Food Practices project (food.uni.lu) within the Institute for History (https://history.uni.lu/), where she contributes to analysing Luxembourg’s food system and establishing pathways towards more sustainability. She strives to analyse questions evolving from the global food system, regional and rural development, as well as the sustainability debate beyond narrow academic disciplines, in order to include civil society, political and economic actors from different spheres and emphasise people’s own viewpoints.

Diane’s research is based on interdisciplinary and qualitative field research. During her research career, she carried out in-depth empirical field research in different cultural settings, including Burkina Faso, Benin, Ethiopia, Germany, France and Luxembourg.

Research interests
Critical Development Studies
Agroecological Transitions
Rural and Peasant Studies
Global Food System Developments
Sustainable Food Systems

Latest content Diane Kapgen took part in

Food Policy council survey. Call for participants!
We would appreciate your contribution by taking the survey online. Your opinion will help shape the foundation of the Food Policy Council of Luxembourg.

- The deadline has been extended to 30th September 2021 -
Sustainable Food Practices
The food systems in developed countries is far from being sustainable nor fair and Luxembourg is no exception. The “Sustainable Food Practices” research project of the University of Luxembourg wants to promote sustainable practices within the national Foodscape.