A moveable feast: Contemporary relational food cultures emerging from local food networks

O’Kane, Gabrielle

doi:10.1016/j.appet.2016.05.010

Cited by 35 publications

(23 citation statements)

References 93 publications

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“…Previous studies focusing on consumers' motives for buying local food highlighted that both organic and freshly locally grown characteristics of the products were important concerns [ 48 , 49 ]. Indeed, individuals buying local food may have a particular interest in the seasonality and the origin of the products they buy, two personal values that may be on the motivational pathway to healthy eating attitudes [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

Allès

Péneau

Kesse‐Guyot

et al. 2017

Nutr J

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BackgroundSustainability has become a greater concern among consumers that may influence their dietary intake. Only a few studies investigated the relationship between sustainable food choice motives and diet and they focused on specific food groups.ObjectiveThis cross-sectional study aimed to assess the associations between food choice motives during purchasing, with a focus on sustainability, and dietary patterns in a large sample of French adults.DesignFood choice motives were collected in 31,842 adults from the NutriNet-Santé study, using a validated 63 items questionnaire gathered into 9 dimension scores: ethics and environment, traditional and local production, taste, price, environmental limitation (i.e. not buying a food for environmental concerns), health, convenience, innovation and absence of contaminants. Dietary intake was assessed using at least three web-based 24-h food records. Three dietary patterns were obtained through factor analysis using principal component analysis. The associations between food choice motive dimension scores and dietary patterns were assessed using linear regression models, stratifying by sex.ResultsIndividuals were more likely to have a “healthy diet” when they were more concerned by not buying a food for environmental concerns (only for 3rd tertile versus 1st tertile βwomen=0.18, 95% CI=0.15–0.20, βmen=0.20 95% CI=(0.15–0.25)), ethics and environment (women only, β=0.05, 95% CI=0.02–0.08), absence of contaminants (women only, β=0.05, 95% CI=0.01–0.07), local production (women only, β=0.08, 95% CI=0.04–0.11), health (women only) and innovation (men only), and when they were less concerned by price. Individuals were also less likely to have traditional or western diets when they gave importance to food choice motive dimensions related to sustainability.ConclusionIndividuals, especially women, having higher concerns about food sustainability dimensions such as ethics and environment and local production, appear to have a healthier diet. Further longitudinal studies are required to better understand how sustainable concerns may influence long-term nutritional quality of the diet.Electronic supplementary materialThe online version of this article (10.1186/s12937-017-0279-9) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

Allès

Péneau

Kesse‐Guyot

et al. 2017

Nutr J

View full text Add to dashboard Cite

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“…These methods to connect production and consumption bring consumers closer to the origin of their food. The authors realize this approximation is beneficial and is related to a differentiated pattern of perception of healthy diet, expanding the concept to issues of culture and sustainability 63 .…”

Section: Marketingmentioning

confidence: 98%

“…Short marketing circuts are seen in direct sales from farms, home delivery of produce baskets, specialized stores, cooperatives and restaurants that buy directly from the producer 60 . There are also community gardens, urban agriculture and the initiative entitled Community-supported agriculture (CSA) 63 . These methods to connect production and consumption bring consumers closer to the origin of their food.…”

Section: Marketingmentioning

confidence: 99%

Alimentação saudável e sustentável: uma revisão narrativa sobre desafios e perspectivas

Martinelli

Cavalli

2019

Ciênc. saúde coletiva

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Resumo Parte-se do princípio que um sistema alimentar insustentável não é capaz de produzir alimentos saudáveis para o consumo. A alimentação só pode ser considerada saudável se for também sustentável, devendo ultrapassar a perspectiva nutricional. Assim, realizou-se uma revisão narrativa de literatura acerca de sistemas alimentares saudáveis e sustentáveis, englobando aspectos de produção, processamento, comercialização e consumo, visando levantar seus desafios e perspectivas de consolidação. A alimentação saudável e sustentável deve estar relacionada à produção de alimentos que protejam a biodiversidade e promovam o consumo variado, resgatando alimentos, preparações e hábitos culturais tradicionais. Deve ser acessível e disponível a todos, em quantidade e qualidade, baseada em alimentos produzidos e processados na região, por agricultores familiares, de maneira agroecológica, fundamentada na comercialização justa, aproximando a produção do consumo. Além disso, deve ser isento de contaminantes físicos, biológicos ou químicos que causem malefícios a todos os envolvidos, de maneira aguda ou crônica.

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“…In developed parts of the world, consumer demand is met through global food systems. These conventional food systems are characterized by anonymity, homogenization and standardization of their supply, and they are also associated with overconsumption and mass production [3].…”

Section: Introductionmentioning

confidence: 99%

Alternative food networks as a counterbalance in the globalized perception of young consumers

et al. 2020

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The phenomenon of alternative food networks is becoming increasingly important, especially in the context of changes in consumer behavior and business sustainability. The distribution channels of some products place a disproportionate burden on the environment. In this context, the issue of local food production and the use of local distribution channels are becoming increasingly important as counterbalances of international trade processes in the context of globalization. New food-specific forms include alternative food networks. Sustainability is a topical issue, especially among young consumers, who are sensitive to environmental issues and like all new things. This consumer target group will shape the future of the current globalized world. The aim of the paper is to evaluate the general level of awareness among young people aged 20 34 in the Czech Republic about alternative forms of purchasing food and to identify knowledge of different forms of this sale. Primary research data was used to evaluate preferences in 2019. The total number of participants was 519 respondents. The results show that more than half of the respondents have ever encountered the concept of an alternative food network. Most often, respondents said they had personal experience of selling on farm markets and selling organic food.

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A moveable feast: Contemporary relational food cultures emerging from local food networks

Cited by 35 publications

References 93 publications

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

Alimentação saudável e sustentável: uma revisão narrativa sobre desafios e perspectivas

Alternative food networks as a counterbalance in the globalized perception of young consumers

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