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HighlightsEvidence on transitions to more plant-based diets is increasing but still fragmented.This limits concerted efforts to successfully shape and sustain these transitions.We present a systematic review of relevant variables, framed as barriers and enablers.These were mapped into a coherent overarching framework of behavior change.Studies that integrate capability, opportunity and motivation variables are needed.3 Abstract BackgroundThere is increasing consensus that transitioning towards reduced meat consumption and more plant-based diets is a key feature to address important health and sustainability challenges. However, relevant evidence that may inform these transitions remains fragmented with no overarching rationale or theoretical framework, which limits the ability to design and deliver coordinated efforts to address these challenges. Scope and approachEleven databases were systematically searched using sets of keywords referring meat curtailment, meat substitution and plant-based diets, as well as consumer choice, appraisal or behavior (2602 articles selected for title and abstract screening; 161 full-texts assessed for eligibility; 110 articles selected for extraction and coding). Barriers and enablers were identified and integrated into an overarching framework (i.e., COM-B system), which conceptualizes behavior as being influenced by three broad components: capability, opportunity and motivation. Key findings and conclusionsThis review mapped potential barriers and enablers in terms of capability, opportunity, and motivation to reduce meat consumption and follow more plant-based diets. These included lack of information for consumers and difficulty to acquire new cooking skills (barrier, capability), changes in service provision in collective meal contexts (enabler, opportunity), and positive taste expectations for plant-based meals (enabler, motivation). Evidence on variables referring to the motivation domain is clearly increasing, but there is a striking need for studies that include capability and opportunity variables as well. The results of this review are relevant to a variety of fields and audiences interested in promoting sustainable living and health improvements through dietary choice.

Background, aim and scope Considerable debate surrounds the assessment of the environmental impacts and the ethical justification for providing a year-round supply of fresh produce to consumers in the developed countries of northern Europe. Society is seeking environmentally sustainable supply chains which maintain the variety of fresh food on offer throughout the year. This paper compares the environmental impacts of different supply chains providing lettuce all year round to the UK and considers consumers' meanings of-and attitudes to-available options. Lettuce has been selected as a case study as its consumption has grown steadily during the last two decades and the supply chains through cold months are protected cropping in the UK and field cropping in Spain; during warm months, lettuce is sourced from field cropping in the UK. Materials and methods Data were collected from farms supplying each of these supply chains, and life cycle assessment methodology was used to analyse a range of impacts associated with producing (from plant propagation to harvesting and post-harvest cooling) and delivering 1 kg of lettuce to a UK Regional Distribution Centre (RDC). The downstream stages (i.e. retailing, consumption and waste management) are the same regardless of the origin of the product and were omitted from the comparison. The impacts considered included potential to induce global warming and acidification as well as three inventory indicators (primary energy use, land use and water use). Qualitative data were collected in order to assess the consumer considerations of purchasing lettuce also during winter. Results Importation of Spanish field-grown lettuce into the UK during winter produced fewer greenhouse gas (GHG) emissions than lettuce produced in UK-protected systems at that time (0.4-0.5 vs. 1.5-3.7 kg CO 2 -eq/kg lettuce in RDC). Refrigerated transport to the UK was an important element of the global warming potential associated with Spanish lettuce (42.5% of emissions), whilst energy for heating dominated the results in UK-protected cultivation (84.3% of emissions). Results for acidification were more variable and no overall trends are apparent. Results from qualitative social analysis revealed complex and multidimensional meanings of freshness and suggested that the most striking seasonal variation in vegetable/salad eating Int

Every two minutes, one Bimby is sold somewhere in the world. This multi-food processor (also known as Thermomix) has gained wide sales success in many southern European countries and promises to revolutionize the way people cook, learn about cooking, coordinate and plan food practices at home. In a period where debates about cooking skills are paradoxical; some voices concerned with deskilling, while others enhance the visibility of cooking education in the media, this domestic technology is heralded as a 'magic' gadget that turns dreadful cooks into notable 'chefs'. This processor cannot be purchased in shops; it is being directly sold by salespersons that make a demonstration in future clients' houses. These are usually social events where the host invites friends and family for a free meal swiftly produced by Bimby under the demonstrator's supervision. Demonstrators can be seen as cultural intermediaries both marketing the product and conveying normative and symbolic messages about cooking, and also instructing on technology use. The event mixes economic, social and cultural elements, and offers a good illustration of the cultural economy workings operating in it. Based upon a case study of a demonstrationseen as a moment of recruitment of new cooking practitioners -the article examines issues around cooking competence informed by theories of practice (Shove and Pantzar, 2005;Shove et al., 2007) and conventions theory (Boltanski and Thévenot, 2006 [1991]; Thévenot, 2006). It is suggested that bringing a conventions together with a practice perspective offers up the possibility of developing a distinctly sociological account to analyse cooking competences in particular, and practices more generally.

There have been increasing calls for triggering and sustaining a large-scale transition toward healthier and more sustainable food systems. To help materialize this transition, the present work aims to inform efforts for developing, marketing and promoting plant-based meals and plant-forward lifestyles, following a consumption-focused approach. The findings (Nparticipants = 1600, Portugal; 52.6% female, Mage = 48.30) allowed to identify trends and differences on three sets of variables-(a) current eating habits (i.e., meat, fish, and plant-based meals), (b) consumer willingness to change (i.e., reduce meat consumption, follow a plantbased diet, maintain the status quo), and (c) enablers for eating plant-based meals more often (i.e., capability, opportunity, motivation)-, considering consumer orientations toward consumption in general, and food consumption in particular. Taken together, the results suggested that some consumption orientations were aligned with the transition to more plant-based diets (e.g., food orientation toward naturalness), others were open to-but not yet materialized in-the transition (e.g., general orientation toward consumption as exploration), and still others were in tension with the transition (e.g., food orientation toward pleasure). The discussion calls for developing and testing pathways to reduce meat consumption and increase plant-based eating which capture and build upon a range of consumption orientations, rather than against them.

ABSTRACT. Climate change may be a game-changer for scientific research by promoting a science that is grounded in linking the production of knowledge and societal action in a transition toward more sustainable development pathways. Here, we discuss participatory action-research (PAR) as a way of thinking and leading investigations that may promote incremental and transformative changes in the context of climate change adaptation research. Our exploration is addressed in the Portuguese context, where PAR and sustainable transition studies are still marginal, and adaptation processes are a recent topic on political agendas. We describe the characteristics of PAR and use two studies of adaptation to illustrate how research and practice co-evolve through interactive cycles. The two studies are works in progress, rather than completed PAR processes. Climate change adaptation is an ongoing and long-term process. Moreover, in Portugal, as in many regions of the world, climate change adaptation is a fairly new topic. Thus, both case studies are now initiating a long-term process of change and adaptation. The completion of one research cycle is a realistic expectation that we have achieved in the two case study experiences. In our discussion of the case studies, we consider how these experiences provide insights into the role of PAR for long-term regime changes. We conclude by pointing to the societal needs addressed by PAR, as a pragmatically oriented and context-specific research design. The approach can be complementary to other frameworks in sustainable transition studies such as transition management. Being more pragmatically oriented, PAR cycles may influence incrementally transformative changes that can be guided by transition management's long-term design for governing sustainable transitions.

This article describes a climate change adaptation planning process triggered by a group of researchers and stakeholders in a context where no collective responses or long-term plans for protecting a vulnerable coastal system had been initiated, despite local perceptions of vulnerability and risk. The case study shows the application of two methods: scenario workshops and adaptation pathways in the context of a participatory action research methodological design. Participatory action research and qualitative scenario methods are highlighted as accelerators of climate change adaptation processes by calling to action, facilitating and connecting diverse social groups with a stake in a long-term plan towards a more adapted society. The experience leads to the conclusion that planning climate change adaptation has to go far beyond the technical dimension and take into account those affected (in the present and the future) by decisions made. A holistic approach to climate change adaptation planning will depend on the interrelations of managerial and top-down approaches with localized initiatives driven through an inclusive and collective action research process.

This paper adopts a material-semiotic approach to explore the multiple ontologies of "freshness" as a quality of food. The analysis is based on fieldwork in the UK and Portugal, with particular emphasis on fish, poultry, and fruit and vegetables.Using evidence from archival research, ethnographic observation and interviews with food businesses (including major retailers and their suppliers) plus qualitative household-level research with consumers, the paper unsettles the conventional view of freshness as a single, stable quality of food. Rather than approaching the multiplicity of freshness as a series of social constructions (different perspectives on essentially the same thing), we identify its multiple ontologies. The analysis explores their enactment as uniform and consistent, local and seasonal, natural and authentic, and sentient and lively. The paper traces the effects of these enactments across the food system, drawing out the significance of our approach for current and future geographical studies of food. K E Y W O R D Sagri-food studies, freshness, material semiotics, multiple ontologies,