Manger ensemble pour mieux manger. Quelle mise en pratique ?

Margot Dyen () and Lucie Sirieix
Additional contact information
Margot Dyen: IREGE - Institut de Recherche en Gestion et en Economie - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc

Post-Print from HAL

Abstract: In this chapter, the authors adopt a practice-based approach to understand how individuals eat together. They address the questions "what are the materials, skills and meanings associated with these practices?" The overall goal of the Plan National Nutrition Santé is to "contribute to the creation of an overall nutritional environment, facilitating positive choice for the health of consumers". The authors focus on the interactions between these three elements – materials, necessary skills and associated meanings – to show that together they can give rise to particular practices or help overcome obstacles to eating together. They examine the links between eating together and well-being, and open up perspectives for accompanying or facilitating eating together practices. Organizational constraints can indeed complicate the fact of eating together. Maintaining times and spaces dedicated to eating together would materially contribute to the implementation of this practice.

Date: 2022
References: Add references at CitEc
Citations:

Published in Gilles Séré de Lanauze. Les évolutions des liens sociaux autour des nouvelles pratiques alimentaires, ISTE Editions, 2022, Agronomie et science des aliments, 978-1-78948-044-3

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03722453

Access Statistics for this paper

More papers in Post-Print from HAL
Bibliographic data for series maintained by CCSD ().