COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

IF 3.6 Q2 ENVIRONMENTAL STUDIES Sustainability: Science, Practice, and Policy Pub Date : 2022-01-30 DOI:10.1080/15487733.2021.2013050
C. Hoolohan, S. Wertheim-Heck, Fanny Devaux, L. Domaneschi, S. Dubuisson-Quellier, Martina Schäfer, U. Wethal
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引用次数: 9

Abstract

Abstract COVID-19 has caused unprecedented disruption to previously settled everyday routines, prompting a period of forced experimentation as people have adjusted to rapid changes in their private and working lives. For discussions regarding consumption, this period of experimentation has been interesting, as the apparent instability has disturbed the ongoing trajectory of consumption practices, and with it has created possibilities for a transition toward sustainability. In this article, we examine food practices (e.g., food shopping, preparation, and eating) in seven countries (France, Germany, Italy, Netherlands, Norway, UK, and Vietnam) to assess what we can learn to accelerate transitions toward sustainable consumption. Grounded in a practice theoretical approach, our empirical analysis shows how disruption of everyday routines has generated socio-materially bounded experimentation. We demonstrate commonalities across contexts in how lockdown measures have restricted the performance of previously taken-for-granted practices. We also show diversity in experimentation as food consumption is entangled in other everyday practices. Our study, on one hand, portrays how the adaptation of food practices allows disruption to be managed, demonstrating creativity in working within and around restrictions to continue to provide services for everyday life. On the other hand, we reveal that the capacity of experimentation is not evenly distributed among people and this variation helps in identifying the wider socio-material conditions that constrain and enable opportunities for readjustment. Understanding disparities that affect experimentation (e.g., integration of food practices with work and caring practices) is informative when thinking about how to stimulate sustainability transformations in food practices and provides critical reflections on strategies to enable sustainable consumption.
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2019冠状病毒病与食品实践中的社会物质限制实验:来自七个国家的见解
COVID-19对以前固定的日常生活造成了前所未有的破坏,随着人们适应私人生活和工作生活的快速变化,人们被迫进行了一段时间的实验。对于关于消费的讨论,这段实验时期很有趣,因为明显的不稳定性扰乱了消费实践的持续轨迹,并由此创造了向可持续性过渡的可能性。在这篇文章中,我们考察了七个国家(法国、德国、意大利、荷兰、挪威、英国和越南)的食品实践(例如,食品采购、准备和食用),以评估我们可以从中学到什么来加速向可持续消费的过渡。在实践理论方法的基础上,我们的实证分析显示了日常生活的中断是如何产生社会物质有限实验的。我们展示了不同情况下的共性,即封锁措施如何限制了以前认为理所当然的做法的表现。我们还展示了实验的多样性,因为食物消费与其他日常实践纠缠在一起。一方面,我们的研究描绘了食品实践的适应如何允许管理中断,展示了在限制范围内和周围工作以继续为日常生活提供服务的创造力。另一方面,我们揭示了实验能力在人们之间的分布并不均匀,这种差异有助于确定限制和实现重新调整机会的更广泛的社会物质条件。了解影响实验的差异(例如,将食品实践与工作和护理实践相结合)有助于思考如何刺激食品实践中的可持续性转变,并为实现可持续消费的战略提供批判性反思。
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来源期刊
Sustainability: Science, Practice, and Policy
Sustainability: Science, Practice, and Policy Social Sciences-Geography, Planning and Development
CiteScore
12.00
自引率
0.00%
发文量
54
审稿时长
27 weeks
期刊介绍: Sustainability: Science, Practice and Policy is a refereed, open-access journal which recognizes that climate change and other socio-environmental challenges require significant transformation of existing systems of consumption and production. Complex and diverse arrays of societal factors and institutions will in coming decades need to reconfigure agro-food systems, implement renewable energy sources, and reinvent housing, modes of mobility, and lifestyles for the current century and beyond. These innovations will need to be formulated in ways that enhance global equity, reduce unequal access to resources, and enable all people on the planet to lead flourishing lives within biophysical constraints. The journal seeks to advance scientific and political perspectives and to cultivate transdisciplinary discussions involving researchers, policy makers, civic entrepreneurs, and others. The ultimate objective is to encourage the design and deployment of both local experiments and system innovations that contribute to a more sustainable future by empowering individuals and organizations and facilitating processes of social learning.
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