How does a local initiative contribute to social inclusion and promote sustainable food practices? Focus on the example of social cooking workshops

Margot Dyen () and Lucie Sirieix
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Margot Dyen: UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Bonduelle

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Abstract: Initiatives from food system players closer to citizens are currently valorized to promote sustainability. Based on TCR and on the practice theories, this research aims at studying the impacts of a local initiative on two aspects: social inclusion and sustainable food practices. To do so, we chose the example of cooking classes for people in social instability. Cooking classes may contribute to fight against social exclusion through two factors: first the group dynamic and then the value-creation for participants. Besides, cooking classes may drive towards sustainable food practices on the basis of advice about new skills. Cooking classes in three different social service structures were observed: a Social Centre; a social service structure hosting young people suffering from homophobia; and, a hosting centre for people with disabilities. To complete these observations, semi-directive one-hour interviews were conducted with three participants from the different groups. This information was analyzed with thematic analysis and practice theories tools. Results show that the main factor of social inclusion is the value-creation, with two factors contributing to people's self-esteem: (re)teach them how to cook; and offer them the opportunity to cook and eat good food. The cooking classes are efficient to promote sustainable food practices, promoting at the same time the interest in shared-eating, shared-cooking, and new skills. Nevertheless, it is not enough for the people to adopt new practices because of material and logistical barriers. As such, our findings are important for policy makers tasked with promoting sustainable consumption and social insertion within vulnerable population.

Keywords: social inclusion; value-creation; practice theory; transformative consumer research; sustainable food practice; cooking classes; atelier cuisine; création de valeur; comportement des consommateurs; theorie des pratiques; consommation durable (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (4)

Published in International Journal of Consumer Studies, 2016, 40 (6), pp.685-694. ⟨10.1111/ijcs.12281⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01506466

DOI: 10.1111/ijcs.12281

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