 Eating together, a PNNS recommendation. How can it be put Into practice?Margot Dyen () and
Lucie Sirieix
Post-Print from HAL Abstract: In this chapter, the authors adopt a practice-based approach to understand how individuals eat together. They address the questions "what are the materials, skills and meanings associated with these practices?" The overall goal of the Plan National Nutrition Santé is to "contribute to the creation of an overall nutritional environment, facilitating positive choice for the health of consumers". The authors focus on the interactions between these three elements – materials, necessary skills and associated meanings – to show that together they can give rise to particular practices or help overcome obstacles to eating together. They examine the links between eating together and well-being, and open up perspectives for accompanying or facilitating eating together practices. Organizational constraints can indeed complicate the fact of eating together. Maintaining times and spaces dedicated to eating together would materially contribute to the implementation of this practice. Keywords: sustainable consumption; marketing (search for similar items in EconPapers) Published in Gilles Séré de Lanauze. Evolution of Social Ties Around New Food Practices, Wiley, pp.1-26, 2021, 9781789450446. ⟨10.1002/9781119882206.ch1⟩ There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it. Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03525816 DOI: 10.1002/9781119882206.ch1 Access Statistics for this paper More papers in Post-Print from HAL |
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