Hållbarhet till middag : en etnologisk studie om hur miljövänligt ätande praktiseras i vardagslivet

• Main Author: Marshall, Matilda
• Format: Doctoral or Postdoctoral Thesis
• Language: Swedish
• Published: Umeå universitet, Institutionen för kultur- och medievetenskaper 2016
• Subjects: Sustainability; food; consumption; sustainable consumption; practices; social practice theory; practice bundles; organic food; local food; culture; everyday life; ethnography; ethnology; green distinction; green capital; hållbarhet; mat; konsumtion; hållbar konsumtion; praktiker; praktikteori; praktikknippen; ekologisk mat; lokalproducerad mat; kultur; vardagsliv; etnografi; etnologi; grön distinktion; grönt kapital; Northern Sweden
• Online Access: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-128614

Sustainability has become a conspicuous term in the public and political debate, as well as in the landscapes of consumption. This study focuses on how people understand and practice sustainability through food in their everyday life. The aim is to describe and analyse sustainability as a collection of meaning-making practices by studying households that in some sense actively aim for an environmentally friendly and sustainable food consumption. The ethnographic fieldwork, mainly interviews and participant observations, included fifteen households in a municipality in northern Sweden during 2012-15. The dissertation centres around reoccurring themes: organic food, local food, food as culture and materiality, morality and distinction. Through these themes it became evident that the participants related sustainable food practices to more than environmental issues. Socioeconomic relations within the locality and the global world, as well as cultural norms, traditions and values related to food, were important aspects of a perceived sustainable society. Although occasionally seeming inconsistent and contradictory in their meaning-making of and commitment to practices revolving around ideals of (ecological) sustainability, the participants balanced multiple sustainabilities simultaneously. Besides the ecological aspect, they also wished for sustainable localities, household economy, social relations and personal wellbeing. Influenced by social practice theory the study pays attention to the competences, meanings and materials a practice is dependent on. The participants developed individual repertoires, or practice bundles, of sustainable food related practices that were meaningful in their everyday life. The development and expansion of such a bundle could be understood as a form of acquiring and maintaining green capital; a symbolic capital based upon shared green values which unite the possessors and distinguish them from those lacking such values. Green capital is expressed through green distinction, that is, ...