Healthy eating without wasting food: is it simply a question of organisation?

Bien manger et ne pas gaspiller la nourriture, une question d’organisation ?

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: Research objectives: This article questions the feasibility of the behaviors promoted by the French Anti Food Waste and Eat and move campaigns that target consumers, studying how the recommendations are implemented on a daily basis. Methodology: The authors rely on practice theories, and more precisely on the conceptual framework of performance. The qualitative methodology is composed of three stages: semi-directive interviews conducted using projective collages, participating observations of the supply and meals at home, and a focus group. These three steps were conducted with 23, 11 among the 23, and 10 participants respectively. Results: The research shows that the implementation of the recommendations is based on three categories of performance: coordination between individuals, coordination of activities, and food management. Ensuring these three forms of organization would facilitate the implementation of the recommendations promoted in the Anti Food Waste and Eat and move campaigns. Managerial implications: The study makes it possible to formulate recommendations for cities and businesses to accompany consumers by informing them, organizing a favorable context, and providing them with tools. Originality: Through practice theories, the contribution of this study is to complete what exists concerning the reduction of food waste and the promotion of healthy eating.

Keywords: food waste; healthy eating; social marketing; practice theories; performance; gaspillage alimentaire; bien manger; marketing social; théorie des pratiques (search for similar items in EconPapers)
Date: 2021
New Economics Papers: this item is included in nep-agr and nep-env
Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-03191541v1
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Published in Décisions Marketing, 2021, 101, pp.213-234

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