1. From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant
- Author
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Jari Lyytimäki, Minna Kaljonen, Marja Salo, Eeva Furman, and Faculty of Biological and Environmental Sciences
- Subjects
kokeilu ,labelling ,restaurants ,tönäiseminen ,02 engineering and technology ,sustainable eating ,behavioural approach ,muutos ,010501 environmental sciences ,nudging techniques ,01 natural sciences ,climate change mitigation ,lounasravintolat ,experimentation ,analytical concepts ,customer survey ,syömiskäyttäytyminen ,promoting sustainable eating ,Sustainable agriculture ,behavioural economics ,0202 electrical engineering, electronic engineering, information engineering ,carbon labels ,Sociology ,Marketing ,kyselymenetelmä ,choice ,media_common ,2. Zero hunger ,food services ,lounasravintola ,workplace lunch restaurants ,Praxis ,ravintolat ,Nudge theory ,transition ,ruokavalio ,kestävän kehityksen syöminen ,practice-oriented understanding ,survey-menetelmä ,catering ,long-term changes ,ruokapalvelut ,nudging ,focus group discussion ,kuluttajat ,Business, Management and Accounting (miscellaneous) ,survey-tutkimus ,020209 energy ,media_common.quotation_subject ,lunch restaurant ,kyselytutkimus ,kulutus ,työpaikkaravintolat ,ilmastovaikutukset ,consumers ,valinta ,pitkän aikavälin muutokset ,ruoka ,lunch restaurants ,behavioural approaches ,survey ,climate impact ,consumption ,merkinnät ,MENU DESIGN ,behavioristinen lähestymistapa ,Tinker ,Consumer behaviour ,0105 earth and related environmental sciences ,informational techniques ,Consumption (economics) ,eating behaviour ,tinkering ,food ,promotion ,Focus group ,puuhailu ,monitoring ,Climate change mitigation ,416 Food Science ,13. Climate action ,ilmastonmuutoksen hillitseminen ,BEHAVIORAL ECONOMICS ,diet ,Food Science - Abstract
PurposeThe critical role of diet in climate change mitigation has raised behavioural approaches to the top of the agenda. In this paper, the authors take a critical look at these behavioural approaches and call for a more dynamic, practice-oriented understanding of long-term changes in sustainable food consumption and supply.Design/methodology/approachThis approach is based on the experiences from a long-term experiment promoting sustainable eating in a workplace lunch restaurant using a series of informational and nudging techniques. In the experiment, the authors found that focussing solely on eating behaviours did not help to capture the multi-level change processes mobilised. The authors therefore propose a more dynamic, practice-oriented methodology for examining long-term changes in sustainable eating. The emprical data of the experiment are based on qualitative and quantitative data, consisting of customer survey, customer and kitchen personnel focus group discussions and monitoring data on the use of food items in the restaurant and their climate impacts.FindingsThe results draw attention to a series of practical challenges restaurants face when promoting sustainable eating. Directing analytical attention to tinkering helped to reveal the tensions brought about by labelling and nudging in menu planning and recipe development. The results show how tinkering required attentiveness to customers' wishes in both cases. Nudging offered more freedom for the restaurant to develop menus and recipes. In the case scrutinised, however, nudging customers towards tastier and more satiating vegetarian dishes included the use of dairy. This partly watered down the climate benefits gained from reduced meat consumption.Originality/valueRather than looking separately at changes in consumer behaviour and in the supply of food, the authors show how we need analytical concepts that enable the evaluation of their mutual evolution. Tinkering can assist us in this endeavour. Its adaptive, adjustive character, however, calls for caution. The development of praxis in food services and catering requires critical companions from the transdisciplinary research community. Research can provide systematic knowledge on the impacts of labels and nudges on kitchen praxis. However, research itself also needs to tinker and learn from experiments. This necessitates long-term speculative research strategies.
- Published
- 2020
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