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1. Reflexivity through practice-informed student journals: how 'sustainable wellbeing' relates to teleoaffectivities

Author

Marlyne Sahakian, Aurianne Stroude, Laurence Godin, Irène Courtin, Frances Fahy, Doris Fuchs, and Justine Langlois

Subjects
COVID-19, consumption, social practices, sustainable wellbeing, Europe, Social sciences (General), H1-99
Abstract

The COVID-19 pandemic that first swept across the world in 2020 led to disruptions in habits and routines—central themes in social practice approaches to consumption. Teaching was also disrupted: the move to online classes forced the development of new modalities of teaching and learning. As a result, a group of social science instructors in a “sustainable consumption” network came together to engage students in a reflexivity exercise through weekly journal entries at four universities located in Switzerland, Germany, and Ireland. The students were invited to document how their everyday practices were changing, and how these reported changes related to “sustainable wellbeing.” Further, they were encouraged to reflect on how notions of the collective were reimagined in light of the uncertain sanitary situation. Our analyses show how individual wellbeing is tied to time and social interactions, which are both structured by spatial arrangements. We also discuss how students situate changes in relation to broader, societal trends, hinting at how “sustainable wellbeing” contrasts with other teleoaffective formations such as economic health. We conclude with a discussion around the implications of the journaling method in relation to other participatory processes toward the normative aim of a good life for all.

Published
2022
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2. Promoting 'pro', 'low', and 'no' meat consumption in Switzerland: The role of emotions in practices

Author

Irène Courtin, Marlyne Sahakian, and Laurence Godin

Subjects
0301 basic medicine, Adult, Male, Meat, media_common.quotation_subject, Population, Emotions, 030209 endocrinology & metabolism, Context (language use), Health Promotion, Consumption (sociology), Morals, 03 medical and health sciences, Politics, 0302 clinical medicine, Political science, Sustainable consumption, Humans, education, General Psychology, Qualitative Research, media_common, 2. Zero hunger, education.field_of_study, 030109 nutrition & dietetics, Nutrition and Dietetics, Environmental ethics, Feeding Behavior, Morality, Healthy and sustainable diets, Diet, National identity, Female, Meat consumption, ddc:301, Switzerland, Qualitative research
Abstract

Meat consumption has become a contentious issue among the Swiss population. The emotional character of the debates surrounding the necessity for a change of habits, namely a reduction in consumption and a shift in the kind of meat we eat, reveals its particular place in our societies: as a symbolic food with roots in our affective economies, as involved in the creation of a shared culture and national identity, and as a political object used to defend different views. To date, research in sustainable consumption has given much attention to environmental- and animal-friendly groups and their practices. However, certain interest groups have been voicing the right to meat, or promoting alternative forms of meat consumption. In this paper, we seek to understand the affective dimension of ‘no’, ‘low’ and ‘pro’ meat consumption initiatives in the Swiss context. Based on a qualitative study and an understanding of emotions as part of social practices, we draw out what affects and related moralities are being mobilized by prescribers and how they are picked up in practice. By doing so, we contribute to further understanding the emotions and moral registers linked to different approaches to meat (non)consumption, their role in promoting certain practices over others, as well as the dynamics that make reducing meat consumption so controversial. We conclude by discussing the need to take emotions and related moralities seriously as a crucial step towards understanding opportunities for ‘healthy and sustainable’ food practices.

Published
2019

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