TY  - EJOUR
A1  - Innocent, Morgane
A1  - François-Lecompte, Agnès
A1  - Gabriel, Patrick
A1  - Divard, Ronan
A1  - Le Gall-Ely, Marine
TI  - Sustainable food practice - The influence of the material environment
T2  - Systèmes alimentaires / Food Systems 2021, n° 6. varia
JO  - Systèmes alimentaires / Food Systems (ISSN 2555-0411), 6, 2021
DO  - 10.48611/isbn.978-2-406-12705-5.p.0217
SN  - 2555-0411
SP  - 217
EP  - 238
AB  - This research focuses on the material elements involved in sustainable food. Thirteen elements have been identified and grouped into four spheres: housing, proximity environment, supply area and digital environment. The study shows that in order to facilitate the sustainable food practice, the material environment must reduce the constraints of the individual, simplify his or her practices, integrate fluidly into daily life and be a source of benefits.
PY  - 2022
DA  - 2022/01/05
DP  - Classiques Garnier
PB  - Classiques Garnier
CY  - Paris
KW  - sustainable food, practice theory, material environment, food transition, behavioural change.
LA  - fre
UR  - https://classiques-garnier.com/systemes-alimentaires-food-systems-2021-n-6-varia-sustainable-food-practice.html
Y2  - 2024/06/01
ER  -