How does a local action contribute to social inclusion and promote sustainable food practices? Focus on social cooking workshops
Résumé
In order to promote sustainability, initiatives from food system players closer to citizens are currently valorized. Based on Transformative Consumer Research (TCR) and practice theories, this research aims at studying the impacts of a local initiative on two aspects: social inclusion and sustainable food practices. To do so, we chose the example of cooking class for people in social instability.
Cooking classes may contribute to fight against social exclusion, thanks to two factors: first the group dynamic and second, the value-creation for participants. Besides, cooking classes may drive towards sustainable food practices via table companionship and new skills.
Cooking classes in three different social service structures were observed: a Social Centre; a social service structure hosting young people who have suffered from homophobia; and, a hosting center for people with disabilities. To complete these observations, four semi-directive one-hour interviews were conducted: three interviews with participants, and one with the volunteer cook. This information was analyzed with thematic analysis and practice theories tools.
Results show that the main lever for social inclusion is the value-creation: more precisely, in all cases, two factors contribute to people’s self-esteem: (re)teach them how to cook and, offer them the opportunity to cook and eat good food.
Concerning the adoption of sustainable food practices, the cooking classes are efficient to promote them, thanks to the interest in shared eating, shared cooking, and new skills. Nevertheless, discovering new practices is not enough for the participants. Because of material and logistical barriers, they often lack in the possibility of applying in their daily lives what they learnt.
Finally, this study shows the impacts of a local initiative on social inclusion and gives food for thought for public policy stakeholders.