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Cited by 70Agriculture Sustainability and Environmental ImpactConsumer behavior in food and healthCulinary Culture and Tourism

Towards more sustainable diets: Insights from the food philosophies of “gourmets” and their relevance for policy strategies

Schösler, Hanna, de Boer, Joop·2018·Appetite
DOI 10.1016/j.appet.2018.04.022
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Abstract

Food has become a central focus for the achievement of sustainability objectives. One of the current challenges is that promoting food sustainability requires much more attention to cultural and social contexts and the food philosophies of specific groups of consumers. The present paper focuses on those consumers in the Netherlands who intrinsically appreciate the taste and the quality of food (hereafter "gourmets"). Our expectation was that, due to their respect for the origin of food and their distance from mainstream food culture, the gourmets may be able to reveal practices and cultural assumptions that help to find entry points for promoting more sustainable food choices among the general population. Drawing on literature about gastronomy, Slow Food and craft consumption, fifteen in-depth interviews were held to examine the food philosophies of individual gourmets from a health and sustainability perspective. The results demonstrated how the values of pleasure of taste, food competences and social relatedness may contribute to the extent of complementarity between culinary and ethical principles. Entry points for promoting change in a more sustainable direction include a shift from quantity to quality, such as meals with less but better meat, a shift towards making meals less focused on meat and a general open-mindedness towards other eating styles (a new look at vegetables), a shift to planning for a competent use of leftovers and a shift in willingness to accept limitations on food choices, such as the seasonal unavailability of food.

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  • Increased attention to quality can be an entry point to more sustainable food practices, but 'gourmet' consumers nevertheless often eat diets rich in meat and do not necessarily have de facto more sustainable eating habits than other consumers.

    “Increased attention to quality can be an entry point to more sustainable food practices, but ' gourmet ' consumers nevertheless often eat diets rich in meat and do not necessarily have de facto more sustainable eating habits than other consumers (Schösler and De Boer 2018).”

    From Delivering “less but better” meat in practice—a case study of a farm in agroecological transition (2022) · cites this paper as Schösler and De Boer 2018

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Authors
Schösler, H., & de Boer, J.
Affiliations
University of Bayreuth (DE)
Corresponding author
Schösler, Hanna
ORCID
de Boer, Joop
Venue
Appetite
Publisher
Elsevier BV
Published
2018-08
Volume
127
Pages
59-68
ISSN
0195-6663 (ISSN-L)
DOI
10.1016/j.appet.2018.04.022
OpenAlex
W2799548334
Cited by
70
References
82
Citations by year
2026: 1 · 2025: 6 · 2024: 19 · 2023: 6 · 2022: 10 · 2021: 7 · 2020: 11 · 2019: 7 · 2018: 3
FWCI
5.26
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Appetite (publishedVersion)
  • PubMed (publishedVersion)
  • VU Research Portal (submittedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Topics
  • Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
  • Social Sciences › Sociology and Political Science › Consumer behavior in food and health
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Culinary Culture and Tourism
Keywords
sustainable diets, philosophy of food, gourmets, food quality, gastronomy, slow food, craft consumption, food origin, meat consumption, seasonal food, food waste, food culture, consumer values, Netherlands
MeSH terms
Diet, Healthy, Choice Behavior, Conservation of Natural Resources, Food Preferences, Food Supply, Humans, Meat, Netherlands, Taste, Vegetables, Pleasure

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