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Food Movements in Germany: Slow Food, Food Sharing, and Dumpster Diving

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  • Rombach, Meike
  • Bitsch, Vera

Abstract

The study investigates the motivation to participate in food movements, as well as the activities and knowledge regarding food waste of active food movement members in Germany. The study builds on theories of social movements. A total of 25 in-depth interviews with activists of the Slow Food organization, the Food Sharing organization, and with dumpster divers were recorded, transcribed, and analyzed through qualitative content analysis. Participation in the movements rests upon instrumental, ideological, and identificational motivations. The knowledge of food waste differs between the three movements. Sharing, food waste, and tendencies of anti-consumerism play a strong role in all movements.

Suggested Citation

  • Rombach, Meike & Bitsch, Vera, 2015. "Food Movements in Germany: Slow Food, Food Sharing, and Dumpster Diving," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 18(3), pages 1-24, September.
    • Handle: RePEc:ags:ifaamr:208398
    DOI: 10.22004/ag.econ.208398
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    References listed on IDEAS

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    5. Nicole Eikenberry & Chery Smith, 2005. "Attitudes, beliefs, and prevalence of dumpster diving as a means to obtain food by Midwestern, low-income, urban dwellers," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 22(2), pages 187-202, June.
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    Cited by:

    1. Izabela Karolina Horoś & Tonia Ruppenthal, 2021. "Avoidance of Food Waste from a Grocery Retail Store Owner’s Perspective," Sustainability, MDPI, vol. 13(2), pages 1-22, January.
    2. Alice Marie Yamabe-Ledoux & Osamu Saito & Keiko Hori, 2023. "Exploring the Opportunities and Challenges of ICT-Mediated Food Sharing in Japan," Sustainability, MDPI, vol. 15(5), pages 1-23, March.
    3. 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.
    4. Caroline Ruiner, 2021. "Voluntary Work in Digital Contexts as Gift Exchange," Sustainability, MDPI, vol. 13(21), pages 1-13, November.
    5. Chamila Perera & Pat Auger & Jill Klein, 2018. "Green Consumption Practices Among Young Environmentalists: A Practice Theory Perspective," Journal of Business Ethics, Springer, vol. 152(3), pages 843-864, October.
    6. Larissa Diekmann & Claas Christian Germelmann, 2021. "Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions," Sustainability, MDPI, vol. 13(24), pages 1-30, December.
    7. Fladvad Benno, 2018. "Die Food Movements und ihre Forderungen: zur politischen Dimension alternativer Ernährungsgeographien," ZFW – Advances in Economic Geography, De Gruyter, vol. 62(3-4), pages 201-216, September.
    8. Mazzucchelli, Alice & Gurioli, Martina & Graziano, Domenico & Quacquarelli, Barbara & Aouina-Mejri, Chiraz, 2021. "How to fight against food waste in the digital era: Key factors for a successful food sharing platform," Journal of Business Research, Elsevier, vol. 124(C), pages 47-58.
    9. Regina Sedlmeier & Meike Rombach & Vera Bitsch, 2019. "Making Food Rescue Your Business: Case Studies in Germany," Sustainability, MDPI, vol. 11(18), pages 1-15, September.

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