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What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits

Author

Listed:
  • Cynthia Pfeiffer

    (Department Food Nutrition Facilities, University of Applied Science Muenster, 48149 Münster, Germany)

  • Melanie Speck

    (Department Food Nutrition Facilities, University of Applied Science Muenster, 48149 Münster, Germany
    Research Group Sustainable Production and Consumption, Wuppertal Institute for Climate, Environment, Energy, 42103 Wuppertal, Germany)

  • Carola Strassner

    (Department Food Nutrition Facilities, University of Applied Science Muenster, 48149 Münster, Germany)

Abstract

The field of nutrition will face numerous challenges in coming decades; these arise from global consumption patterns and lead to a high use of resources. Actors in the catering sector face difficulties in promoting their solutions for a more sustainable situation in their field, one of them being the lack of acceptance from consumers. We must ask the question of how to influence consumer behavior and bring forth a transition towards more sustainable food consumption. This paper presents results of a qualitative assessment of eating practices. A group of ten consumers participated in problem-centered interviews and provided data on their eating-out behavior over the course of two weeks. Using the theoretical approach of practice theory, the data gathered in this study were used to form an understanding of the practice of eating out with a focus on the daily routines that influence consumer choices. The results indicate that the practice of eating out is highly dependent on external factors. Busy lifestyles, mobility routines and a perceived lack of time prompt the decision to eat out. Consumers consciously do so to save time and effort and to streamline their schedules. Mobility seems to be an important driver for eating out. Participants try to limit the ways they undertake eating out yet often stop for a meal in-between appointments spontaneously. Findings suggest that nutrition knowledge and sustainable mindsets have little influence on the eating decisions away from home: Participants show a high level of distrust towards quality claims and put their health concerns aside eating out. We can conclude that the act of eating out is strongly influenced by daily routines and those practices that precede or succeed it. Changes in work and mobility patterns are very likely to have an impact on the way consumers eat away from home.

Suggested Citation

  • Cynthia Pfeiffer & Melanie Speck & Carola Strassner, 2017. "What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits," Sustainability, MDPI, vol. 9(8), pages 1-17, August.
    • Handle: RePEc:gam:jsusta:v:9:y:2017:i:8:p:1437-:d:108388
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    References listed on IDEAS

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    2. Nikolett Nemeth & Ildiko Rudnak & Prespa Ymeri & Csaba Fogarassy, 2019. "The Role of Cultural Factors in Sustainable Food Consumption—An Investigation of the Consumption Habits among International Students in Hungary," Sustainability, MDPI, vol. 11(11), pages 1-27, May.
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    5. Leonie Fink & Angelika Ploeger & Carola Strassner, 2018. "Participative Processes as a Chance for Developing Ideas to Bridge the Intention-Behavior Gap Concerning Sustainable Diets," Sustainability, MDPI, vol. 10(12), pages 1-21, November.
    6. Melanie Speck & Katrin Bienge & Lynn Wagner & Tobias Engelmann & Sebastian Schuster & Petra Teitscheid & Nina Langen, 2020. "Creating Sustainable Meals Supported by the NAHGAST Online Tool—Approach and Effects on GHG Emissions and Use of Natural Resources," Sustainability, MDPI, vol. 12(3), pages 1-13, February.
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