To live a life of sufficiency in a consumerist culture may be one of the most ambitious experiments an individual could undertake. To investigate this challenge, we employed a social-practice approach. This article is based on 42 qualitative interviews asking respondents why and how they acted in a sufficient way within a Western infrastructure and culture. The results indicate that sufficiency-oriented people draw on particular meanings in everyday-life practices when adopting relevant resource-extensive actions. These understandings encompass an amalgam of environmentally friendly attitudes, positive social intentions, and/or personal commitments to thriftiness. We further identified a set of specific practices - including sharing, recycling, and reusing - as useful for the adoption of a sufficient lifestyle. For our respondents, many of these sufficiency practices occurred regularly in daily life and were rarely questioned. Using an additional survey, we show that these routines lead to less resource-intensive lifestyles and demonstrate how a small group of people has been able to habitually adopt sufficiency practices. However, the majority does not see a need for more frequent implementation of such routines because daily decision-making processes are widely focused on the consumption of products.
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.
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.
Nutrition is responsible for about 30% of global natural resource use. In order to limit the negative impact the nutritional sector has on the environment and on society, the consumption and processing of foodstuffs with assumed low negative impact is an important topic in the effort of sustainable development. In professional kitchens, clearly defined indicators assessing the impact of business activities are needed in this effort. The research and development in the NAHGAST project provides groundwork that could be of important assistance in this effort. Two versions of an assessment tool, with indicators of different complexity (NAHGAST Meal-Basic and NAHGAST Meal-Pro), were developed that can be used by kitchen professionals to determine the sustainability performance of their products - the offered meal. An informed selection of indicators, and a discussion of what processes and impacts this indicator relates to in the wider context, are essential and are discussed in this paper. Furthermore, in the selection of indicators for the purpose of our research certain criteria were considered simultaneously: (1) Communicability - What information an indicator can communicate and how comprehensible this information is for different actors; (2) Feasibility and data availability - Whether there is sufficient data for an indicator to be included and whether it is realistic for companies to integrate this indicator in their daily work practice; and (3) Scientific relevance - Whether the indicator is relevant for sustainability efforts on a larger scale and for related discussions in the scientific community. Insights related to these considerations are valuable for future developments in sustainability assessment in out-of-home gastronomy. The tool has been used to evaluate a number of dishes and results are deemed meaningful. However, assessments must not be understood as an accurate measurement but as an approximation of the sustainability of meals. At the level of individual indicators, they allow a detailed analysis and targeted optimization of recipes, while the aggregated results in the form of labels can be communicated well to customers. However, deficiencies and challenges, as discovered in the application phase of the project, demonstrate research gaps in the wider context. Finally, further steps for an integration of the tool in company processes and remaining options for companies to adjust the tool are discussed.
In order to make our lifestyles sustainable, changing our consumption patterns is fundamental. Hence, we need to better understand who the "consumers" are and to consider them as an active actor to directly engage for ensuring effective policies. In order to support a resource-light society, production and consumption need to be considered through an integrated system view; within this, consumers play an important role as co-acting subjects. Almost every activity in private life involves a form of consumption aimed at satisfying the subject's needs and often regarded through an economic lens. Sustainable development is not about abolishing private consumption, but rather about making it environmentally, socially and individually sustainable in its design, organization and realization, also involving ideas of simplicity or renunciation. In this paper, we will assess the status quo of the German and European debates on Consumer Research Policies and discuss the idea to link sustainability research and consumer research - where a strategic relation is currently missing. Within that discussion, an evidence-based and obligatory consumer research strategy in Germany and Europe would represent a significant improvement. A system view perspective is necessary to take into consideration the impressive amount of diversity, and to elaborate realistic economic and consumer policies. Therefore, we propose nine steps for understanding the role of the consumer in implementing sustainable development from a scientific and political perspective. The limitations of this paper are thus a result of the very diverse and often unclear policies and agendas produced by governments. The implementation of the proposed innovative research agenda for a future-orientated and sustainability-based consumer research is not free from challenges. Still, the paper suggests the first steps towards this direction. After a critical discussion of the current EU and German consumer and sustainability policies, nine differentiated and substantial ways to integrate and ameliorate them are proposed.
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.
To date, the circular economy has fallen short of its promise to reduce our resource demand and transform our production and consumption system. One key problem is the lack of understanding that highly promising strategies such as refuse, rethink, and reduce can be properly addressed using research on sufficiency. This article argues that a shift in focus is required in research and policy development from consumers who buy and handle circularly designed products to consumption patterns that follow the logic of sufficiency and explain how sufficiency-oriented concepts can be incorporated into existing social practices. The authors show that sufficiency is not necessarily as radical and unattractive as is often claimed, making it a suitable yet underrated strategy for sustainability and the transition to an effective circular economy. The case of urban gardening shows that small interventions can have far-reaching effects and transform consumption patterns as the logic of availability is contested by newly developed concepts of "enoughness" and opposition to "über-availability." The authors propose utilizing comprehensive state-of-the-art theories of consumption and human action when developing strategies and policies to make the circular economy sustainable while being more critical of utilitarian approaches. Using social practice theories that have proven to be beneficial allows human actions to be comprehensively analyzed by recognizing their embeddedness in social and material frameworks; addressing the meaning, competences, and materials of routinized human behavior; and examining indirect effects.
Quantitative environmental assessments are crucial in working effectively towards sustainable production and consumption patterns. Over the last decades, life cycle assessments (LCA) have been established as a viable means of measuring the environmental impacts of products along the supply chain. In regard to user and consumption patterns, however, methodological weaknesses have been reported and, several attempts have been made to improve LCA accordingly, for example, by including higher order effects and behavioural science support. In a discussion of such approaches, we show that there has been no explicit attention to the concepts of consumption, often leading to product-centred assessments. We introduce social practice theories in order to make consumption patterns accessible to LCA. Social practices are routinised actions comprising interconnected elements (materials, competences, and meanings), which make them conceivable as one entity (e.g. cooking). Because most social practices include some sort of consumption (materials, energy, air), we were able to develop a framework which links social practices to the life cycle inventory of LCA. The proposed framework provides a new perspective of quantitative environmental assessments by switching the focus from products or users to social practices. Accordingly, we see the opportunity in overcoming the reductionist view that people are just users of products, and instead we see them as practitioners in social practises. This change could enable new methods of interdisciplinary research on consumption, integrating intend-oriented social sciences and impact-oriented assessments. However, the framework requires further revision and, especially, empirical validation.
Every diet has an impact on an individual’s health status, the environment, as well as on social concerns. A growing number of meals are consumed in the out-of-home catering sector, in which a systematic sustainability assessment is not part of common practice. In order to close this gap, an instrument was developed as part of the NAHGAST project. After more than one year of using the NAHGAST online tool, it needs to be assessed what positive environmental influences can be realized by using the tool. For this reason, this article deals with the question of whether an online tool can enable stakeholders from the out-of-home consumption sector to revise their meals with regard to aspects of a sustainable diet. In addition, it will be answered how precise recipe revisions of the most popular lunchtime meals influence the material footprint as well as the carbon footprint. In conclusion, an online tool can illustrate individual sustainability paths for stakeholders in the out-of-home consumption sector and enables an independent recipe revision for already existing meals. The results show that even slight changes in recipes could lead to savings of up to a third in carbon footprint as well as in material footprint. In relation to the out-of-home consumption sector, this results in the potential for substantial multiplication effects that will pave the way for the dissemination of sustainable nutrition.
Gesund, umweltfreundlich und sozialverträglich : wie ein Onlinetool hilft, nachhaltiger zu kochen
(2020)
Jede Kostform hat Auswirkungen auf den individuellen Gesundheitsstatus, die Umwelt und soziale Aspekte. Insbesondere ökologische und soziale Belange werden im Alltag der Außer-Haus-Verpflegung in der Regel nur vage abgeschätzt, eine systematische Nachhaltigkeitsbewertung von Speisen findet zumeist nicht statt. Seit Mai 2018 unterstützt der hier vorgestellte Menü-Rechner Akteure in unterschiedlichen Verpflegungseinrichtungen bei der Nachhaltigkeitsbewertung. Das Instrument wurde im Rahmen des NAHGAST-Projektes (www.nahgast.de) in Kooperation mit fünf Praxispartnern entwickelt und durch insgesamt 120 Rezepturen getestet und validiert. Der vorliegende Artikel gibt einen Überblick über Nachhaltigkeitsbewertungen ausgewählter Rezepturen (Gerichte mit Fisch und Fleisch, sowie vegetarische und vegane Gerichte) und stellt heraus, welche Effekte sich für die ökologische, gesundheitliche und soziale Dimension zeigen.