‘Fractures’ in food practices: exploring transitions towards sustainable food

Kirstie J. O’Neill (), Adrian K. Clear (), Adrian Friday () and Mike Hazas ()
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Kirstie J. O’Neill: Cardiff University
Adrian K. Clear: Northumbria University
Adrian Friday: Lancaster University
Mike Hazas: Lancaster University

Agriculture and Human Values, 2019, vol. 36, issue 2, No 5, 225-239

Abstract: Abstract Emissions arising from the production and consumption of food are acknowledged as a major contributor to climate change. From a consumer’s perspective, however, the sustainability of food may have many meanings: it may result from eating less meat, becoming vegetarian, or choosing to buy local or organic food. To explore what food sustainability means to consumers, and what factors lead to changes in food practice, we adopt a sociotechnical approach to compare the food consumption practices in North West England with two differing consumer groups. The first, supermarket shoppers ‘embedded’ in the mainstream food regime; and the second, who self-identify as sustainable food practitioners, and who perform a range of sustainable food consumption practices. We examine how our two groups experience changes in food practices and identify ‘fractures’ stemming from lifecourse and public events that emerge as points where change might occur. We suggest that ‘sharing spaces’ would be one possibility for prompting and nurturing fractures that can lead to greater sustainability in food practices.

Keywords: Sustainable food consumption; Social practices; Transitions theory; Post-capitalism; Sharing; UK (search for similar items in EconPapers)
Date: 2019
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Citations: View citations in EconPapers (6)

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DOI: 10.1007/s10460-019-09913-6

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