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Initiatives from food system players closer to citizens are currently valorized to promote sustainability. Based on TCR and on the practice theories, this research aims at studying the impacts of a local initiative on two aspects: social inclusion and sustainable food practices. To do so, we chose the example of cooking classes for people in social instability. Cooking classes may contribute to fight against social exclusion through two factors: first the group dynamic and then the value-creation for participants. Besides, cooking classes may drive towards sustainable food practices on the basis of advice about new skills. Cooking classes in three different social service structures were observed: a Social Centre; a social service structure hosting young people suffering from homophobia; and, a hosting centre for people with disabilities. To complete these observations, semi-directive one-hour interviews were conducted with three participants from the different groups. This information was analyzed with thematic analysis and practice theories tools. Results show that the main factor of social inclusion is the value-creation, with two factors contributing to people's self-esteem: (re)teach them how to cook; and offer them the opportunity to cook and eat good food. The cooking classes are efficient to promote sustainable food practices, promoting at the same time the interest in shared-eating, shared-cooking, and new skills. Nevertheless, it is not enough for the people to adopt new practices because of material and logistical barriers. As such, our findings are important for policy makers tasked with promoting sustainable consumption and social insertion within vulnerable population

Nursing homes are the quintessential example of vital service captivity. Consumers need vital services when they can no longer fulfil their basic needs on their own and their only choice is to delegate them to the market (e.g. care services for long-term and chronic illnesses, eating assistance at mealtimes). The service is referred to as ‘captive’ because older people are generally unwilling to use it, and when they have to, their options are limited. For elderly consumers, there is ‘no exit possible’, and as such they must integrate the service into their sense of self. The paper aims to (1) identify strategies for coping with vital service captivity and (2) present the identity negotiation mechanisms that lead people to choose one strategy over another. The study was conducted over a 6-month period in three nursing homes. Data collection includes semi-structured interviews, focus groups, participant observations, and micro-interviews with consumers – elderly residents and their families – and nursing home staff. Its main contribution is to highlight that coping with vital service captivity is a differential process. Consumers implement multiple coping strategies simultaneously, and these strategies are linked to three areas: routinization, socialization, and assimilation of a new social status. Moreover, implementing coping strategies means striking a balance between ‘disengagement’ and ‘engagement’ that not only takes into account former life trajectory, future prospects, and social comparisons, but also any changes in physical or cognitive skills and family support. Understanding these coping strategies and identity negotiation mechanisms highlights some unintended consequences on residents’ well-being, such as the importance of standardizing how the service is organized because it provides a stable framework, or the importance given to the well-being of all stakeholders (other consumers, staff) as a result of the community living situation.