Supporting guests in a collective catering establishment in the food transition: support between supply and demand in France and England

Accompagner les convives d'une restauration collective en transition alimentaire: l'accompagnement entre l'offre et la demande en France et en Angleterre

Erwan Joud () and Morgane Innocent ()
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Erwan Joud: UBO - Université de Brest, LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris]

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Abstract: essential role to play. To obtain a change in the individual and collective behavior of guests, it is necessary to take into account their captivity in a system in which one of the alternatives can be deconsumption. The choices of support for guests aimed at obtaining adherement for sustainable food are described in this paper and questioned based on the voice of users obtained through non-participant observation and micro-interviews. From childhood to adulthood, the categories of support to be mobilized as a priority vary. The main result of this research is to bring out support through conviviality as a relevant lever among adolescents and adults. The exploratory and promising nature of the results calls for considerably strengthening knowledge on support through conviviality in collective catering.

Keywords: Collective catering; sustainable food; transition; conviviality; Restauration collective; alimentation durable; convivialité (search for similar items in EconPapers)
Date: 2024-06-05
New Economics Papers: this item is included in nep-agr and nep-env
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Published in 40ème Congrès international de l'association française du marketing, AFM, Jun 2024, Paris, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04759725

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