Reflexivity in Vegan Eating Practices: A Qualitative Study in Santiago, Chile

Abstract

Global warming and the necessity to reduce carbon emissions have introduced plant-based diets and veganism into academic and general discussion. Previous studies analyzed vegan consumption practices as central to leading such a lifestyle, but these studies focused on the material dimension of vegan consumption and not on the cognitive strategies involved in food choices. The purpose of this research was to analyze the cognitive and practical strategies used by vegans in adopting non-animal food consumption. For this purpose, the study examined biographic interviews with young vegans in Santiago, Chile. The results showed that adopting veganism implies a new social identity that redefines the edible/inedible categories. To maintain their identity, vegans must control their eating and make it reflexive. The establishment of new eating practices, based on individual and peer learning, facilitates their daily food choices, although reflexivity will always be present. This work contributes to a new understanding of the consumption of plant-based foods, showing that veganism involves the adoption of new food classifications and reflexive routines.

Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile

“…Vegan habitus, as any, is expressed in a series of classifications and practices. Regarding classifications, on the one hand, it redefines the edible and non-edible, guided by the defense of animal rights as an ethical principle (Giacoman et al, 2023b ). This classification is so important that is even considered a symbolic boundary (Lamont and Molnár, 2002 ) for vegans and defines their authenticity (Greenebaum, 2012 ).…”

“…This classification is so important that is even considered a symbolic boundary (Lamont and Molnár, 2002 ) for vegans and defines their authenticity (Greenebaum, 2012 ). On the other hand, is a cuisine which is highly aware of nutritional and medical food elements (Giacoman et al, 2023b ). About practices, Twine ( 2017 ) and Giacoman et al ( 2023b ) describe practices associated with this new cuisine.…”

“…On the other hand, is a cuisine which is highly aware of nutritional and medical food elements (Giacoman et al, 2023b ). About practices, Twine ( 2017 ) and Giacoman et al ( 2023b ) describe practices associated with this new cuisine. Twine's works, employing Shove et al ( 2012 ) framework, identifies three dimensions of vegan practice: materiality, competencies, and meanings.…”

“…Twine's works, employing Shove et al ( 2012 ) framework, identifies three dimensions of vegan practice: materiality, competencies, and meanings. These meanings are primarily composed of motivations for veganism, such as animal exploitation and environmental concerns, alongside nutritional considerations for sustaining this lifestyle (Twine, 2017 ; Giacoman et al, 2023b ). Moreover, Twine ( 2017 ) underscores the significance of cooking, culinary skills, nutritional knowledge and creativity as key competencies of vegan practice (Giacoman et al, 2023b ).…”

“…Previous studies show that adopting veganism involves culinary learning which includes new recipes, techniques, and ingredients, the veganization of known recipes, the use of substitutes and above all a re-education of taste toward a new vegan palate (Twine, 2018 ). However, continuity is also visible through techniques, recipes, and flavors of known preparations, without animal products, prior to the transition (Giacoman et al, 2023b ).…”