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Sustainable out-of-home nutrition can help achieve overarching sustainability goals through a transformation in demands of consumers in this growing market. Studies indicate that individual food choice behaviours in out-of-home settings relate to a wide set of personal, social and situational factors. These factors can be influenced by various intervention strategies. In an expert meeting and a focus group we invited caterers and consumers to generate, discuss and evaluate various practical intervention ideas. Both parties largely perceive the explored ideas as useful and agree on key intervention ideas. Overall caterers and consumers state to prefer nudging strategies over information and participation interventions.
The article gives insights into the implementation process of sustainable management strategies in the food service sector. Furthermore, the normative requirements for sustainability in form of a mission statement, called "sustainable food services" are presented. The authors perceive this mission statement as a means to transfer current political demands (as in the SDG of the UN) into the sector. It could serve as a model for the entire food service sector to support and facilitate implementing aspects of sustainability into business practices with the help of sustainable management tools.
Against the background of environmental problems arising from the growing extraction of natural resources and resource depletion, achieving a sustainable development is an indispensable challenge in the twenty-first century. In this article we want to show how socio-technical and product-service innovations can change social practices - the routine doings in everyday life - and, thus, support transition of socio-technical systems. We introduce theoretical considerations on how social practice theories and the framework of the Multi-Level Perspective in transition research can be linked to better understand transition processes from a micro-macro-link perspective. We then present cases based on desk research in the field of practices in bathing, heating and nutrition to show how these have changed over the past decades. Building on this, examples of concepts for sustainable product-service-design in these areas are introduced as leverage points to change social practices in everyday life. These have been developed in research projects or design student seminar works, respectively. We argue that this implies sustainable product-service-systems should be developed in a user- and actor-integrated framework, such as Sustainable LivingLabs. The integration of users and other stakeholders into participatory co-creation processes enables tailored solutions that take actual routines and dependencies seriously into account.
What leads to lunch : how social practices impact (non-)sustainable food consumption / eating habits
(2017)
The field of nutrition will face numerous challenges in coming decades; these arise from global consumption patterns and lead to a high use of resources. Actors in the catering sector face difficulties in promoting their solutions for a more sustainable situation in their field, one of them being the lack of acceptance from consumers. We must ask the question of how to influence consumer behavior and bring forth a transition towards more sustainable food consumption. This paper presents results of a qualitative assessment of eating practices. A group of ten consumers participated in problem-centered interviews and provided data on their eating-out behavior over the course of two weeks. Using the theoretical approach of practice theory, the data gathered in this study were used to form an understanding of the practice of eating out with a focus on the daily routines that influence consumer choices. The results indicate that the practice of eating out is highly dependent on external factors. Busy lifestyles, mobility routines and a perceived lack of time prompt the decision to eat out. Consumers consciously do so to save time and effort and to streamline their schedules. Mobility seems to be an important driver for eating out. Participants try to limit the ways they undertake eating out yet often stop for a meal in-between appointments spontaneously. Findings suggest that nutrition knowledge and sustainable mindsets have little influence on the eating decisions away from home: Participants show a high level of distrust towards quality claims and put their health concerns aside eating out. We can conclude that the act of eating out is strongly influenced by daily routines and those practices that precede or succeed it. Changes in work and mobility patterns are very likely to have an impact on the way consumers eat away from home.
