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Promouvoir une alimentation durable : une approche culturelle

Author

Listed:
  • Sophie-Anne Sauvegrain

    (ADES - Anthropologie bio-culturelle, Droit, Ethique et Santé - AMU - Aix Marseille Université - EFS ALPES MEDITERRANEE - CNRS - Centre National de la Recherche Scientifique, CNRS - Centre National de la Recherche Scientifique)

  • Fatiha Fort

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Centre international d'études supérieures en sciences agronomiques - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

  • M. Padilla

    (CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes)

Abstract

Many studies have shown a significant gap between consumer's attitudes towards the sustainable consumption and purchasing behavior. We propose in this paper a cultural point of view of consumer's perceptions of sustainable food in order to identify potential drivers of change towards more sustainable purchasing behavior. The results of a qualitative study of 30 persons show that sustainability is reflected in a specific and variable time relationship depending on the culture. We also show in this paper that some traditional practices, drawn from the past, are considered as a guarantee of sustainability in order to transmit the food heritage to future generations. Incentives for adopting more sustainable behaviors have to be embedded in daily practices and take into account the collective dimension of food consumption and the importance of mimicry in the dissemination of sustainable behavior.

Suggested Citation

  • Sophie-Anne Sauvegrain & Fatiha Fort & M. Padilla, 2016. "Promouvoir une alimentation durable : une approche culturelle," Post-Print hal-01595077, HAL.
    • Handle: RePEc:hal:journl:hal-01595077
    as

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