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Bien manger sans gaspiller : simplicité volontaire dans les pratiques alimentaires : Eating well with zero waste: Voluntary simplicity in food practices

Abstract : While food waste amounts to about 20 Kg per person per year in France, more and more individuals adopt “zero waste” practices. In 2016, the French Agency for the Environment (Ademe) led a study entitled “Living well with zero waste”, aimed at demonstrating that consuming without waste is compatible with a high level of self-reported well-being and happiness. Through observations and interviews carried out with a selection of households for this study, we show how food and packaging waste reduction practices — ranging from buying in bulk to making one's own yogurts — fit into a project of eating well and living well. Whether the households embark on this path to save money or to protect their health or the environment, they often find a source of satisfaction in the food itself and in the activity of cooking by themselves or with their family. More than that, they encounter meaning in their engagement as a form of voluntary simplicity. These results question the role of public policies in promoting simplicity (sobriété) in food.
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Submitted on : Tuesday, May 14, 2019 - 10:39:46 AM
Last modification on : Wednesday, October 20, 2021 - 11:49:14 AM

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Marie Mourad, Florian Cézard, Steve Joncoux. Bien manger sans gaspiller : simplicité volontaire dans les pratiques alimentaires : Eating well with zero waste: Voluntary simplicity in food practices. Cahiers de Nutrition et de Diététique, 2019, 54 (2), pp.81 - 91. ⟨hal-02128256⟩

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