Comprendre les routines et pratiques au gaspillage alimentaire et au bien manger: approche de la consommation alimentaire par les théories des pratiques

Margot Dyen (), Lucie Sirieix, Sandrine Costa (), Laurence Depezay and Eloïse Castagna
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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, Bonduelle, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
Sandrine Costa: 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
Laurence Depezay: Fondation Louis Bonduelle
Eloïse Castagna: Fondation Louis Bonduelle

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Abstract: Resources overexploitation generated by food waste, and health issues associated with food consumption, drive the public authorities to think about how to promote more sustainable behaviors. This study focuses on how food waste practices and practices associated with eating-well organize into routines. The analysis is based on practice theories. Using the method of collage applied to a sample of 21 participants, results reveal different degrees of flexibility in the routines, suggesting a variable impact on food waste and eating-well. This work also shows that either the environment or the carriers of practices mostly condition the practices. This work contributes (1) to the application of practices theories to food.

Keywords: human feeding; qualitative study; bien manger; routine; practice theory; food waste; eating-well; qualitative research; gaspillage alimentaire; comportement des consommateurs; comportement des ménages; alimentation humaine; pratique alimentaire; étude qualitative; theorie des pratiques (search for similar items in EconPapers)
Date: 2017-05-17
Note: View the original document on HAL open archive server: https://hal.science/hal-01542566v1
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Published in 33. Congrès international de l'Association Française de Marketing, Laboratoire de gestion VALLOREM (Université de Tours). FRA., May 2017, Tours, France. 9 p

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