In this article, we explore the possibilities for a transformation toward more sustainable energy usage by engaging with mundane activities, such as doing the laundry. Across European households, laundry practices rely on social norms and material arrangements, which makes these practices rather "sticky" and resistant to change. Through the lens of consumption corridors, and accounting for wellbeing in relation to the basic needs of participation, health, and autonomy, we study laundry practices and their transformation in 73 Finnish and Swiss households that took part in a challenge to reduce their weekly wash cycles by half over a four-week period in autumn 2018. By using both qualitative and quantitative data, we analyze how participants defined minimum and maximum standards for cleanliness and convenience, for themselves and for others, over the course of the challenge period. Specifically, we consider how the sequencing of tasks associated with "doing the laundry" changed, as well as the significance of social relations and sensations in representations of social norms. The participants' experiences helped uncover how setting limits toward consumption corridors can be achieved, whereby reductions in consumption can result in sustainable wellbeing.

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This paper takes as a starting point "food consumption prescriptions", or guidelines on what and how one should eat when it comes to "healthy and sustainable diets". Through qualitative research in Switzerland, involving discourse analysis, observations, in-depth interviews, and focus groups, we set out to uncover the more dominant prescriptions put forward by a variety of actors, how consumers represent these prescriptions, as well as overlaps and tensions between them. The notion of a "balanced meal" is the more prominent prescription, along with the idea that food and eating should be "pleasurable". Guidelines towards eating local and seasonal products overlap with organic and natural food consumption, while prescriptions to eat less meat of higher quality are in tension with prescriptions around vegetarian and vegan diets. We then consider how prescriptions play out in daily life, as both a resource and obstacle towards the establishment of eating habits, and what dimensions of everyday life have the most influence on how certain prescriptions are enacted - contributing to conceptual deliberations on food in relation to social practices. Time, mobility, and the relationships built around food and eating are forces to be reckoned with when considering possible transitions towards the normative goal of "healthier and more sustainable diets".

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The first Swiss national dietary survey (MenuCH) was used to screen disease burdens and greenhouse gas emissions (GHG) of Swiss diets (vegan, vegetarian, gluten-free, slimming), with a focus on gender and education level. The Health Nutritional Index (HENI), a novel disease burden-based nutritional index built on the Global Burden of Disease studies, was used to indicate healthiness using comparable, relative disease burden scores. Low whole grain consumption and high processed meat consumption are priority risk factors. Non-processed red meat and dairy make a nearly negligible contribution to disease burden scores, yet are key drivers of diet-related GHGs. Swiss diets, including vegetarian, ranged between 1.1–2.6 tons of CO2e/person/year, above the Swiss federal recommendation 0.6 ton CO2e/person/year for all consumption categories. This suggests that only changing food consumption practices will not suffice towards achieving carbon reduction targets: Systemic changes to food provisioning processes are also necessary. Finally, men with higher education had the highest dietary GHG emissions per gram of food, and the highest disease burden scores. Win–win policies to improve health and sustainability of Swiss diets would increase whole grain consumption for all, and decrease alcohol and processed meat consumption especially for men of higher education levels.