Food routines and practices: how food waste and healthy eating interact?

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

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Abstract: Consumers have to integrate recommended behaviors related to food waste and healthy eating. This work studies it holistically with practice theories. A two-step qualitative methodology shows that individuals and environment play variable roles in practices structuration, and that each individual has various conduits of practices in his/her own framework.

Keywords: food waste; practice theory; routine; eating-well; qualitative research (search for similar items in EconPapers)
Date: 2017-10-26
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Published in North American conference of the Association for Consumer Research, Oct 2017, San Diego, United States. , 1 p., 2017

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02790914

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