Fostering food waste reduction through food practice temporalities

Margot Dyen (), Lucie Sirieix and Sandrine Costa ()
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Margot Dyen: UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro - Montpellier SupAgro - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Sandrine Costa: UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro - Montpellier SupAgro - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement

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Abstract: This article examines how recommendations for preventing food waste are implemented, based on the practice theories framework and more specifically on Southerton's framework in which practices are performed according to temporal dispositions (What practice to carry out at a given time and how culturally derived orientations influence the allocation of practice over time?), temporal procedures (When to carry out this practice and its expected temporal demand?) and temporal sequences (How does the material and infrastructural environment affect this practice at this time?). This work is based on a two-step qualitative study combining a projective method coupled with semi-directive interviews with 23 participants, and observations with 11 of these 23 participants which helps identifying the temporalities and actions involved in implementing recommendations to reduce food waste at home. Results also lead to a complementary step based on the evaluation of a device (a "leftovers zone" in the fridge) by a group of 10 consumers. This article contributes to understanding the temporalities of daily food practices to reduce FW.

Keywords: food waste; practice theories; qualitative study; temporalities (search for similar items in EconPapers)
Date: 2021
New Economics Papers: this item is included in nep-agr and nep-env
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Published in Appetite, 2021, 161 (105131), ⟨10.1016/j.appet.2021.105131⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03138983

DOI: 10.1016/j.appet.2021.105131

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