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Sustainable Consumption and Everyday Food Practices in Europe book cover

1st Edition

Sustainable Consumption and Everyday Food Practices in Europe

Edited By Virginie Amilien, Monia Saïdi, Matthieu Duboys De Labarre Copyright 2026
272 Pages 20 B/W Illustrations
by Routledge

Presenting contemporary case studies of everyday food practices, this book examines food habits and the ways they are evolving or resisting change. The book draws on primary research with families, examining consumer practices and perceptions of food sustainability. It amplifies the voices of ordinary people, exploring how they experience and navigate everyday food practices. The concept of... Read more

Foreword  Introducing ‘Let eat be’, A book exploring everyday food practices through the lens of sustainable consumption.  PART I - Everyday food practices in 40 European families : about sustainable sayings and doings –  from the Strength2food project  1: ‘Let eat be’ ’s conceptual approach  2: A deeper taste of everyday food culture based on an ethnographic approach  3: Food for thoughts - a theoretical framework  4: About everyday food consumption: planning, purchasing, using, and discarding  5:  ‘I never focus on the price’- Thinking quality food through Price sensitivity  6: The geography of taste: Ethnocentric food choices and local identity  Bridge 1  PART II - Sustainable gaze to food consumption in households  7: Is there more space for care at the table? An ethnographic exploration of (un)sustainable family meals in France and Australia  8: Eating to sustain. Challenges for local food diversity - the case of the Ringerike potato, a Norwegian PGI.  9: Storing food and relations: Household dynamics and informal food consumption  Bridge 2  PART III - “Imagine all the people Sharing all the world”- Further thoughts on transition and research tools on sustainable food  10: The body in everyday food practices: becoming-with and attuning-to lived embodied entanglements  11: Dialogue - A Tool Towards New Socio-Ecological Practices?  12: A Taste of Tomorrow: How Food Informs Imaginaries of the Future  13: Semi-fictional narratives and images: Inspiring socio-ecological transition through art-based methods  Conclusion: Speaking words of wisdom? Reflections on 'let eat be'

Biography

Virginie Amilien is a Research Professor in food culture at Consumption Research Norway (SIFO) at Oslo Metropolitan University, Norway.

Monia Saïdi is a Senior Lecturer in marketing at Institut Agro Dijon, France. She is a Researcher at the Centre d'Economie et de Sociologie Appliquées à l'Agriculture et aux Espaces Ruraux (CESAER/UMR)/Unité Mixte de Recherche (UMR) 1041 Institut Agro, l’Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), France.

Matthieu Duboys de Labarre is a Senior Lecturer in sociology at Institut Agro Dijon, France. He is a Researcher at the Centre d'Economie et de Sociologie Appliquées à l'Agriculture et aux Espaces Ruraux (CESAER) / Unité Mixte de Recherche (UMR) 1041 Institut Agro, l’Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), France.

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