Food social practices: Theory of practice and the new battlefield of food quality

Domaneschi, Lorenzo

doi:10.1177/1469540512456919

Cited by 45 publications

(34 citation statements)

References 29 publications

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“…Consumption here is understood as taking place through practices that are recursively reproduced as part of everyday routines (Warde, , ). Such an approach has allowed investigation into the ‘unremarkable and unrecordable’ nature of consumption behaviour, being so mundane within everyday life it is invisible to the individual (Warde and Southerton, :6), with little work in the area of food and food waste using a practice approach (exceptions include Halkier et al ., ; Domaneschi, ; Fonte, ; Sahakian and Wilhite, ; Southerton and Yates, ).…”

Section: Literature Reviewmentioning

confidence: 99%

Consumer food waste behaviour in universities: Sharing as a means of prevention

Lazell

2016

J of Consumer Behaviour

101

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In order to tackle food waste at the prevention stage of the waste hierarchy, an understanding of behaviour that leads to wastage is required. This article examines consumer food waste behaviour in a university setting and the implications for encouraging sharing as a means of mitigating food waste. The embodied and embedded nature of consumption and wasteful behaviours are contended, giving explanation to the transition of food into waste. By undertaking a mixed‐method study and a social media‐based intervention, behaviour that causes food to be wasted within a campus environment is discussed, furthering the current domestic focus of research. The paper argues that consumer food waste behaviour can be better understood by focusing on the practices, routines and habits of consumers given the hidden nature of the food waste issue. A number of barriers are also presented regarding the sharing of food as a means of food waste prevention. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Literature Reviewmentioning

confidence: 99%

Consumer food waste behaviour in universities: Sharing as a means of prevention

Lazell

2016

J of Consumer Behaviour

101

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“…Likewise, Lindsay (2010, 475) reminds us that food and alcohol choices, for example, are not simply matters of what to eat and drink, and how much, but are also performative of social identities, enacted within social relations. Following what is recognised as 'the practice turn in food studies' (Domaneschi 2012), a number of contributors to the 2011 special issue emphasised the importance of contextualising the choices that individuals make with, and around food, within the complexities of everyday life (Evans 2011;Halkier and Jensen 2011a;Milne 2011). Careful examination of the everyday, Gustafsson, Wills, and Draper (2011) suggest, can help explicate what some describe as 'deviations' from health promotion guidelines.…”

Section: Introductionmentioning

confidence: 99%

Still blaming the consumer? Geographies of responsibility in domestic food safety practices

Meah

2013

Critical Public Health

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Drawing upon qualitative and ethnographic data collected in the UK, this paper discusses how public discourses and concerns about food safety are negotiated into everyday domestic kitchen practices. While many participants demonstrated 'behaviours' or 'practices' which could be seen to contravene or fall short of official guidelines, this does not necessarily indicate 'ignorance' or lack of responsibility on the part of consumers. Indeed, when explored in detail, participants presented a range of reasons for engaging in what the UK Food Standards Agency regard as 'risky' practices. Their explanations point toward an understanding of the distribution of domestic responsibility in which a number of stakeholders are implicated, while simultaneously acknowledging their role as final arbiters of food safety in the home.

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“…There is ample literature on social practices, particularly in studies of consumption and food systems [8,9,[35][36][37][38][39], and these studies support in many ways what we seek to demonstrate in this article: that food waste is socially produced in the complex relationships among actors. To understand these practices, it is necessary to look at the concrete activities of individuals, the symbolic representations of these activities, and the objectified devices that they manipulate, consciously or not.…”

Section: The Retail-consumption Interface and The Social Production Omentioning

confidence: 61%

The Social Production of Food Waste at the Retail-Consumption Interface

Audet

Brisebois

2019

Sustainability

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A major problem throughout the world, food waste is an issue that must be addressed not only by all actors in the agri-food chain but also without a silo mentality. To examine this problem, this article considers the interfaces between the stages of the agri-food chain, by emphasizing the interconnectivity of the different links in the chain, and focusing on the interface between retail distribution and consumption. We show that food waste is socially produced through the interactions and practices of the different actors within food systems. The study presented in this article results from a collaboration research project with two organizations involved in the food waste debate. The data analyzed are derived from an online survey of 1026 Quebec consumers and from 14 semi-directed interviews with retail distribution merchants in the Montreal area, Canada. By identifying, describing and analyzing the consumption and commercial and logistical management practices that contribute to food waste, our analysis demonstrates the existence of four symbolic processes that generate food waste at the retail-consumption interface: the economization of waste, the construction of edibility, the construction of freshness, and the moralization of waste. We argue that these processes should be considered when designing solutions to food waste. This call to consider the interconnectivity of the causes of food waste is particularly important in the field of consumption. Indeed, the major international study on food waste conducted for the Food and Agriculture Organization of the United Nations (FAO) points out that in industrialized countries, 40% of food waste occurs during retail distribution and consumption, but that discarded food is often still fit for consumption [1]. A literature review by Schmidt reports that several studies conducted in Western countries (Germany, United Kingdom, Italy, France, Austria, Switzerland, United States) conclude that households are the chief contributor of food waste and food wastage in general [7]. Such observations tend to place the blame on the consumer, and to build an image of a consumer without conscience or remorse, a participant in the so-called throwaway society [8,9]. Even in research on the causes of waste, approaches that focus on the intrapersonal factors of individual behavior can implicitly reinforce the image of a careless or irrational consumer [10].This article considers the problem of consumption-related waste in light of the concept of the interfaces among the stages of the agri-food chain. By emphasizing the interconnectivity of the different links of the agri-food chain, this concept makes it possible to show that food waste is socially produced through the interactions among and practices of the different actors within food systems. More specifically, the empirical study presented in this article focuses on the interface between retail distribution and consumption. This interface in particular was chosen following the discussions among the researchers and two organizations ...

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Food social practices: Theory of practice and the new battlefield of food quality

Cited by 45 publications

References 29 publications

Consumer food waste behaviour in universities: Sharing as a means of prevention

Consumer food waste behaviour in universities: Sharing as a means of prevention

Still blaming the consumer? Geographies of responsibility in domestic food safety practices

The Social Production of Food Waste at the Retail-Consumption Interface

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