By Elizabeth Sargant
Agricultural and nutrients intake practices are an important members to environment degradation and weather swap. shoppers are known as directly to take accountability for sustainable improvement; to contemplate the surroundings of their lifestyle, to decide on extra sustainably produced items and providers. despite the fact that, usually shoppers aren't at once considering nutrition construction and education. at the present time a number of the food we devour are ready by means of anyone except ourselves. additionally, environmental and social problems with nutrition construction could be very important to us yet they must be weighed up opposed to a number situational and private concerns. therefore 'making a sustainable selection' may be faraway from easy. This publication explores the query 'how sustainable nutrients intake might be inspired' utilizing social practices concept. This technique focuses now not at the person behaviour of customers, yet on daily meals practices (like buying nutrients, consuming lunch at paintings, etc.) and their context. The ebook discusses how Dutch shoppers have interaction in sustainable meals intake on a regular foundation, and the way shoppers with diversified grocery procuring practices fluctuate during this engagement. A moment research considers the sustainable improvement of nutrients provisioning inside company catering (food procurement and provisioning). the following we find the significance of meals execs and the possibilities that canteens and kitchens supply to discover extra sustainable methods of consuming. either reports illustrate how a context-oriented procedure results in insights on the place we discover leverage issues for altering intake styles
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Additional resources for Sustainable Food Consumption: A Practice Based Approach
After doing a pilot study,18 the survey was carried out by the Contrast team and Motivaction in 2008 on a representative sample of the Dutch population (see Chapter 4 for a more detailed description of the methodology). This survey was used as the main source of data discussed in Chapter 4. 2 Qualitative research: the case of canteen food consumption practice Research has paid relatively little attention to out-of-home food practices, and even less to eating in a study or work-related setting. The latter is a very specific context in everyday food consumption and various studies have shown the importance of paying attention to public food procurement (Halkier, 2010; Morgan, 1988).
Theory and methodology: a social practice approach to food consumption 33 The focus lies on the workings of the system of provision that provides not only sustainable alternatives in terms of goods and services, but the narratives, images, opportunities and settings of/ for sustainable food consumption behaviour. Furthermore, the system of provision (co)structures the locale; the place and time where food consumption takes place. Settings for food consumption are crucial to the kind of food experiences being made possible.
2 Qualitative research: the case of canteen food consumption practice Research has paid relatively little attention to out-of-home food practices, and even less to eating in a study or work-related setting. The latter is a very specific context in everyday food consumption and various studies have shown the importance of paying attention to public food procurement (Halkier, 2010; Morgan, 1988). For these reasons it was chosen for an in depth qualitative study. Semi-structured interviews were carried out with food service providers and experts (cooks and/ or catering managers working in business and public catering) and focus groups with both caterers and consumers (end-users) (for a full description of the methodology, see Chapter 4).
Sustainable Food Consumption: A Practice Based Approach by Elizabeth Sargant