Abstract

Sustainable food consumption is an increasingly urgent issue in academic and public discourse to explore novel approaches to reduce its impact. From planning to disposal, food consumption behaviors influence the amount of waste at the domestic level. The study aims to explore and demonstrate the use of video-based social media and a community leader in promoting sustainable practices, proposing R-strategies for food sustainability, and identifying discourses that can be integrated into everyday terminology. In this study, narratives of sustainable food consumption from chef Şemsa Denizsel’s "Artan Mutfağı” videos are investigated through directed content analysis to reveal food-related R-strategies. The study identifies Repurpose, Rethink, Reuse, Reduce, Refine, Refuse, Reproduce, Recycle material, and Repair as R-strategies for sustainable food consumption. The study found that video-based social media can be an effective tool for promoting sustainable practices and that community leaders can influence behavior change through positive reinforcement and emphasizing the multisensory characteristics of food.

Keywords

design for sustainability; R-strategies; social media; food waste

Creative Commons License

Creative Commons Attribution-NonCommercial 4.0 International License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

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shortpapers

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Oct 9th, 9:00 AM

Promoting Sustainable Practice through Video-Based Social Media: an Exploration of Food-Oriented R-Strategies for Domestic Consumption

Sustainable food consumption is an increasingly urgent issue in academic and public discourse to explore novel approaches to reduce its impact. From planning to disposal, food consumption behaviors influence the amount of waste at the domestic level. The study aims to explore and demonstrate the use of video-based social media and a community leader in promoting sustainable practices, proposing R-strategies for food sustainability, and identifying discourses that can be integrated into everyday terminology. In this study, narratives of sustainable food consumption from chef Şemsa Denizsel’s "Artan Mutfağı” videos are investigated through directed content analysis to reveal food-related R-strategies. The study identifies Repurpose, Rethink, Reuse, Reduce, Refine, Refuse, Reproduce, Recycle material, and Repair as R-strategies for sustainable food consumption. The study found that video-based social media can be an effective tool for promoting sustainable practices and that community leaders can influence behavior change through positive reinforcement and emphasizing the multisensory characteristics of food.

 

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