Objectives: The concept of food sustainability is still new and quite ambiguous. The aim of this paper is to explore the perceptions of consumers concerning sustainability criteria and to describe some of their practices and daily habits regarding food. Method: A sample of thirty people, living in the South of France, originally from Turkey, Morocco and France, participated in our qualitative anthropological study concerning their relationship to the environment, their perception of sustainable food and their food habits. Results: From a consumer point of view, sustainability of food products includes three main aspects: the origin of the product, the respect of the production season and the organic production label. These three dimensions are gradually integrated into people’s mentality. The majority of respondents have a positive attitude towards “sustainable” products and are aware of the environmental impact of the dominant agro-food system production. Concerning consumption, the adoption of more environmentally friendly practices requires better communication and transparency of information about the challenges of the sustainable food.
|Keywords:||Food Habits, Perception of Sustainability, Respect of Environment|
Post Doctoral Fellow, UMR MOISA, Supagro–INRA, Montpellier, France
Senior Researcher, INRA UMR MOISA (Marchés, Organisations, Institutions et Stratégies d’Acteurs), Supagro–INRA, France