From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant
From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant
复制标题
从孤立的标签和推动到持续的修补：评估午餐餐厅可持续饮食的长期变化
DOI：
10.1108/bfj-10-2019-0816
复制
发表时间：
2020
影响因子：
3.3
通讯作者：
E. Furman
中科院分区：
文献类型：
--
作者：
M. Kaljonen;M. Salo;J. Lyytimäki;E. Furman
目的饮食在减缓气候变化中的关键作用已将行为方法提到了议程的首位。在本文中，作者对这些行为方法进行了批判性的审视，并呼吁对可持续食品消费和供应的长期变化有更加动态、以实践为导向的理解。设计/方法/途径该方法基于一项长期实验的经验，该实验使用一系列信息和助推技术在工作场所午餐餐厅促进可持续饮食。在实验中，作者发现仅关注饮食行为无助于捕捉所动员的多层次变化过程。因此，作者提出了一种更加动态、以实践为导向的方法来研究可持续饮食的长期变化。实验的实证数据基于定性和定量数据，包括顾客调查、顾客和厨房人员焦点小组讨论以及餐厅内食品使用情况及其气候影响的监测数据。研究结果引起人们对餐厅在推动可持续饮食时面临的一系列实际挑战的关注。将分析注意力集中在修补上有助于揭示菜单规划和食谱开发中的标签和推动所带来的紧张局势。结果表明，在这两种情况下，修补都需要关注客户的愿望。助推为餐厅提供了更多开发菜单和菜谱的自由。然而，在仔细研究的案例中，促使顾客选择更美味、更令人满意的素食菜肴包括使用乳制品。这在一定程度上淡化了减少肉类消费所带来的气候效益。 原创性/价值 作者没有单独研究消费者行为和食品供应的变化，而是展示了我们如何需要分析概念来评估它们的相互演变。修补可以帮助我们实现这一目标。然而，其适应性、调整性特征需要谨慎对待。食品服务和餐饮实践的发展需要来自跨学科研究界的重要伙伴。研究可以提供关于标签和推动对厨房实践的影响的系统知识。然而，研究本身也需要修补和从实验中学习。这需要长期的推测性研究策略。
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.