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
DOI
https://doi.org/10.21606/iasdr.2023.720
Citation
Varlı, Ç.,and Eroglu, F.(2023) Promoting Sustainable Practice through Video-Based Social Media: an Exploration of Food-Oriented R-Strategies for Domestic Consumption, in De Sainz Molestina, D., Galluzzo, L., Rizzo, F., Spallazzo, D. (eds.), IASDR 2023: Life-Changing Design, 9-13 October, Milan, Italy. https://doi.org/10.21606/iasdr.2023.720
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Conference Track
shortpapers
Included in
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.