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


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