From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant
| Autor: | Jari Lyytimäki, Minna Kaljonen, Marja Salo, Eeva Furman |
|---|---|
| Přispěvatelé: | Faculty of Biological and Environmental Sciences |
| Rok vydání: | 2020 |
| Předmět: |
kokeilu
labelling restaurants tönäiseminen 02 engineering and technology sustainable eating behavioural approach muutos 010501 environmental sciences nudging techniques 01 natural sciences climate change mitigation lounasravintolat experimentation analytical concepts customer survey syömiskäyttäytyminen promoting sustainable eating Sustainable agriculture behavioural economics 0202 electrical engineering electronic engineering information engineering carbon labels Sociology Marketing kyselymenetelmä choice media_common 2. Zero hunger food services lounasravintola workplace lunch restaurants Praxis ravintolat Nudge theory transition ruokavalio kestävän kehityksen syöminen practice-oriented understanding survey-menetelmä catering long-term changes ruokapalvelut nudging focus group discussion kuluttajat Business Management and Accounting (miscellaneous) survey-tutkimus 020209 energy media_common.quotation_subject lunch restaurant kyselytutkimus kulutus työpaikkaravintolat ilmastovaikutukset consumers valinta pitkän aikavälin muutokset ruoka lunch restaurants behavioural approaches survey climate impact consumption merkinnät MENU DESIGN behavioristinen lähestymistapa Tinker Consumer behaviour 0105 earth and related environmental sciences informational techniques Consumption (economics) eating behaviour tinkering food promotion Focus group puuhailu monitoring Climate change mitigation 416 Food Science 13. Climate action ilmastonmuutoksen hillitseminen BEHAVIORAL ECONOMICS diet Food Science |
| Zdroj: | British Food Journal. 122:3313-3329 |
| ISSN: | 0007-070X |
| DOI: | 10.1108/bfj-10-2019-0816 |
| Popis: | PurposeThe critical role of diet in climate change mitigation has raised behavioural approaches to the top of the agenda. In this paper, the authors take a critical look at these behavioural approaches and call for a more dynamic, practice-oriented understanding of long-term changes in sustainable food consumption and supply.Design/methodology/approachThis approach is based on the experiences from a long-term experiment promoting sustainable eating in a workplace lunch restaurant using a series of informational and nudging techniques. In the experiment, the authors found that focussing solely on eating behaviours did not help to capture the multi-level change processes mobilised. The authors therefore propose a more dynamic, practice-oriented methodology for examining long-term changes in sustainable eating. The emprical data of the experiment are based on qualitative and quantitative data, consisting of customer survey, customer and kitchen personnel focus group discussions and monitoring data on the use of food items in the restaurant and their climate impacts.FindingsThe results draw attention to a series of practical challenges restaurants face when promoting sustainable eating. Directing analytical attention to tinkering helped to reveal the tensions brought about by labelling and nudging in menu planning and recipe development. The results show how tinkering required attentiveness to customers' wishes in both cases. Nudging offered more freedom for the restaurant to develop menus and recipes. In the case scrutinised, however, nudging customers towards tastier and more satiating vegetarian dishes included the use of dairy. This partly watered down the climate benefits gained from reduced meat consumption.Originality/valueRather than looking separately at changes in consumer behaviour and in the supply of food, the authors show how we need analytical concepts that enable the evaluation of their mutual evolution. Tinkering can assist us in this endeavour. Its adaptive, adjustive character, however, calls for caution. The development of praxis in food services and catering requires critical companions from the transdisciplinary research community. Research can provide systematic knowledge on the impacts of labels and nudges on kitchen praxis. However, research itself also needs to tinker and learn from experiments. This necessitates long-term speculative research strategies. |
| Databáze: | OpenAIRE |
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