Showing results for: Specific behaviour and practice theories
A range of different disciplines are contributing with theories to help us understand and predict human behaviours and practices that relate to food, consumption, resource use or climate change. For example, psychologists might analyse how a consumer-oriented society impacts well-being; economists try to understand consumer reactions to sugar taxes; anthropologists look at cultural variables affecting preferences for meat and sociologists at how inequality, technical innovations or power structures differently affect norms of consumption among different groups.
The Intergovernmental Panel on Climate Change (IPCC) has brought out a handbook to help its scientists communicate climate change issues effectively.
In this paper, the researchers examine the British civil aviation and ruminant farming sectors to understand the barriers to reducing greenhouse gas (GHG) emissions through technological innovation.
FCRN member Toni Meier would like to share the document ‘Science meets Comics: Communicating and designing the future of food in the anthropocene ’ which explores the potential use of illustration and comic strips in changing the food system.
This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
This report from IIED looks at when and how social learning-oriented approaches contribute to better and more sustainable development outcomes, focusing specifically on food security and climate change.
Hivos, Slow Food Youth Network and Food Hub have published a guide with practical tips for “changemakers” in the area of food sustainability.
FCRN members Prof. Dr. Susanne Stoll-Kleemann and Uta Schmidt (MSc.) have brought our attention to their recent article on reducing meat consumption.
This article in Science explores the importance of social norms as a factor in sustainable behavioural change. It notes that formal institutions can drive behaviours that positively influence, for example, environmental and public health outcomes (examples given include lead pollution and acid rain). However, in many instances, it is not possible to enforce collectively desirable outcomes. Social norms, so the authors argue, are a key entry point to meaningful change in relation to many global issues.
Psychological research has shown that people often don’t make decisions on a rational basis, but rather do so heuristically - based on rules of thumb - that can systematically bias choices. This has important implications when it comes to promoting the sustainable consumption of food.
Voluntary programs represent a widely accepted policy tool for biodiversity conservation on private land and are often market-based (monetary) rather than appealing to values and morals. A growing body of evidence suggests that market-based approaches to conservation, albeit effective and relevant in many cases, are not always sustainable in the long term.
Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences.
Recent agri-food studies, including commodity systems, the political economy of agriculture, regional development, and wider examinations of the rural dimension in economic geography and rural sociology have been confronted by three challenges.
In this paper, researchers from a number of European and Australian research institutions seek to (1) identify global inequalities in the distribution of environmental pressures, and (2) determine the relative importance of the drivers behind these inequalities.
This paper analyses a questionnaire for measuring greenhouse gas emissions (GHGE) from diets – the food frequency questionnaire (FFQ) or Meal-Q. The paper compares the Meal-Q questionnaire to a 7-day weighed food record and this is the first study validating diet-related GHGE from a FFQ.
This paper by researchers from the University of Oxford, British Heart Foundation and the University of Reading investigates the impact on both health and greenhouse gas emissions (GHGEs) in the UK of introducing taxes on foods and drinks with high GHGEs, and/or on drinks with added sugar (sugar-sweetened beverages; SSBs).
In this BBC Radio 4 programme, restaurateur Henry Dimbleby explores the historic and cultural relationship between the British and their meat, in particular the quintessentially British roast beef dinner. Dimbleby discusses his growing feeling of guilt at his meat consumption and his efforts to cut down, asking the key question: why is it so difficult?