From isolated labels and nudges to sustained tinkering : assessing long-term changes in sustainable eating at a lunch restaurant
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Kaljonen, M., Salo, M., Lyytimäki, J. and Furman, E. (2020), "From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant", British Food Journal, Vol. 122 No. 11, pp. 3313-3329. https://doi.org/10.1108/BFJ-10-2019-0816
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| Title: | From isolated labels and nudges to sustained tinkering : assessing long-term changes in sustainable eating at a lunch restaurant |
| Author: | Kaljonen, Minna; Salo, Marja; Lyytimäki, Jari; Furman, Eeva |
| Publisher: | Emerald Publishing Limited |
| Date: | 2020 |
| Language: | en |
| Belongs to series: | British Food Journal 122 (11), 3313-3329 |
| ISSN: | 0007-070X |
| DOI: | https://doi.org/10.1108/BFJ-10-2019-0816 |
| URI: | http://hdl.handle.net/10138/335835 |
| Abstract: | Purpose The 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/approach This 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. Findings The 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/value Rather 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. |
| Subject: |
labelling
experimentation nudging lunch restaurant sustainable eating tinkering long-term changes restaurants lunch restaurants workplace lunch restaurants diet climate impact climate change mitigation behavioural approach behavioural approaches eating behaviour practice-oriented understanding informational techniques nudging techniques promoting sustainable eating promotion survey customer survey focus group discussion monitoring analytical concepts food food services catering behavioural economics carbon labels choice consumers consumption transition 416 Food Science |
| Subject (ysa): |
merkinnät
kokeilu tönäiseminen lounasravintola kestävän kehityksen syöminen puuhailu pitkän aikavälin muutokset ravintolat lounasravintolat työpaikkaravintolat ruokavalio ilmastovaikutukset ilmastonmuutoksen hillitseminen behavioristinen lähestymistapa syömiskäyttäytyminen survey-tutkimus survey-menetelmä kyselytutkimus kyselymenetelmä ruoka ruokapalvelut catering valinta kuluttajat kulutus muutos |
| Rights: | CC BY 4.0 |
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