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Sustainable food consumption
Elizabeth Sargant
其他書名
A practice based approach
出版BRILL, 2023-09-04
主題Business & Economics / Industries / AgribusinessBusiness & Economics / Industries / ServiceTechnology & Engineering / Food Science / GeneralScience / Environmental ScienceTechnology & Engineering / Environmental / GeneralBusiness & Economics / Industries / Food Industry
ISBN90868681189789086868117
URLhttp://books.google.com.hk/books?id=wsz7EAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Agricultural and food consumption practices are the most important contributors to ecosystem degradation and climate change. Consumers are called on to take responsibility for sustainable development; to consider the environment in their everyday life, to choose more sustainably produced goods and services. However, often consumers are not directly involved in food production and preparation. Today many of the meals we eat are prepared by someone other than ourselves. In addition, environmental and social issues of food production might be important to us but they have to be weighed up against a range of situational and personal considerations. Thus 'making a sustainable choice' can be far from straightforward. This book explores the question 'how sustainable food consumption can be encouraged' using social practices theory. This approach focuses not on the individual behaviour of consumers, but on everyday food practices (like shopping for food, eating lunch at work, etc.) and their context. The book discusses how Dutch consumers engage in sustainable food consumption on an everyday basis, and how consumers with different grocery shopping practices differ in this engagement. A second study considers the sustainable development of food provisioning within business catering (food procurement and provisioning). Here we discover the importance of food professionals and the opportunities that canteens and kitchens offer to explore more sustainable ways of eating. Both studies illustrate how a context-oriented approach leads to insights on where we find leverage points for changing consumption patterns.