Towards plantification: contesting, negotiating and re-placing meaty routines

Hansen, Arve; Wethal, Ulrikke; Efstathiou, Sophia; Volden, Johannes

doi:10.1332/wpkf9257

Consumption and Society

2023

DOI: 10.1332/wpkf9257

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Towards plantification: contesting, negotiating and re-placing meaty routines

Arve Hansen,

Ulrikke Wethal,

Sophia Efstathiou

et al.

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2024

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Cited by 2 publications

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References 74 publications

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“…Exploring food-related consumer practices, behaviors and characteristics and the possibilities for new products, such as meat replacements, to help this transition has been the focus of significant research (e.g., Twine, 2018;Varela et al, 2022;Hansen et al, 2023). However, transforming current food systems toward sustainability is largely a political and power-related issue (Béné, 2022;Mylan et al, 2023).…”

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Editorial: How to achieve a planetary health diet through system and paradigm change?

Kanerva,

Efstathiou,

Béné

2024

Front. Sustain.

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mentioning

confidence: 99%

Editorial: How to achieve a planetary health diet through system and paradigm change?

Kanerva,

Efstathiou,

Béné

2024

Front. Sustain.

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Bad avocados, culinary standards, and knowable knowledge. Culturally appropriate rejections of meat reduction

Skelly,

Ditlevsen

2024

Journal of Consumer Culture

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Cultural conventions are central to tackling unsustainable consumption. In the Global North food conventions are increasingly contested due to the political importance of climate change and the share of global greenhouse gas emissions tied to animal food production and consumption. Significant reductions in meat consumption are touted as pathways to adaptation, but most consumers remain committed to consuming meat-based meals and diets with meat. To explore how consumers handle these issues in today’s cultural context, this article examines culturally appropriate ways of rejecting meat reduction. The theoretical framework is based on interactionism and accounts. The empirical material is from focus group discussions with Danish consumers. We find that in discussions about using plant-based meat, norms of proper culinary conduct are held to be more pressing guides for normative assessment than climate impacts. We also show that the status and function of climate impact “knowledge” is complex and ambiguous. A shared social knowledge of the climate impacts of meat consumption appears to exist alongside “questionable knowledge” and “lack of knowledge”, both of which are referred to excuse, justify, and charge others in reasoning supporting continued meat consumption. Knowledge of climate impacts is accepted when it fits cultural conventions but appears less knowable if it poses challenges to contemporary consumer culture. The article contributes insights into the ways in which cultural conventions and complex knowledge negotiations help to preserve unsustainable consumption.

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Towards plantification: contesting, negotiating and re-placing meaty routines

Cited by 2 publications

References 74 publications

Editorial: How to achieve a planetary health diet through system and paradigm change?

Editorial: How to achieve a planetary health diet through system and paradigm change?

Bad avocados, culinary standards, and knowable knowledge. Culturally appropriate rejections of meat reduction

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