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27 septembre 2023
- handle: 10670/1.dx5xtl
- hal: hal-04302967
- doi: 10.1177/07439156231206791
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info:eu-repo/semantics/altIdentifier/doi/10.1177/07439156231206791
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Food habits Foraging behavior Foods Feeding behavior FoodsCiter ce document
Marta Pizzetti et al., « Embracing Food Well-being: Lessons from Chefs’ Caring Actions in the Fight against Food Waste », HAL-SHS : droit et gestion, ID : 10.1177/07439156231206791
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This research analyses world-renowned chefs’ fight against food waste as a manifestation of care, and aims to contribute to the understanding of Food Well-Being (FWB). A qualitative study was conducted to analyze a large set of data triangulated from multiple sources (online streaming platforms, books, newspapers and magazines, websites and social media channels). The findings reveal that, in proclaiming their responsibility to act against food waste, chefs challenge a wasteful food culture by weaving a web of care targeted both at supporting and training consumers and other stakeholders in the food supply-chain. In doing so, the chefs leverage their position in society and within the food supply-chain to connect multiple stakeholders in order to form a mutually-beneficial and positive relationship with food. The results contribute to the conceptualization of FWB by highlighting the relational and dynamic nature of care in the FWB model. The study has policy implications for fighting food waste and enhancing FWB.