Going Vegan: The Role(s) of ICT in Vegan Practice Transformation
Abstract
:1. Introduction
“A shift in the social norm of meat consumption is a transition that is repeatedly called for in climate change policy discourse. Yet this rarely sets out practically how such reduction might be achieved and, surprisingly, has yet to look to vegans as a knowledge resource.”[1]
1.1. Transforming Practices and Forming New Practices
1.2. Appropriation of ICT Artefacts
1.3. Sustainable Food Consumption Practices and Veganism
2. Materials and Methods
3. Results
3.1. Irritation and Reassurance
3.1.1. That is not True?
“There have been several, but for example the classic Netflix documentaries like Cowspiracy for example or Earthlings and on YouTube there’s a lot of stuff like that ... and also channels of private people pushing stuff like that.”P3
“In any case, the use of media played a big role because I also started with it. Those were mainly videos, videos about the vegan diet from different sources that I started watching, I motivated myself with those videos at the beginning where it was still difficult for me. I watched videos and different pictures and yes, in any case, the media pushed me to go on, and yes I gathered further information from the media about how a healthy vegan lifestyle can be maintained.”P1
3.1.2. Does Veganism Work for Me?
“I think that it is difficult with your nutrients because as a vegan you have to make sure that you have all the nutrients and so on and it is also not necessarily so good to take vitamin B12, I mean continuously. It is excreted by the body. But it is not good to consume a permanent oversupply of it. I think I have no concrete idea, but I think that the nutrient thing, that it is important, because it is ultimately about your health. And you have to be reminded regularly that you have to do a blood test, that you just know if something is missing in your diet. I think that would be helpful, but I don’t have a specific approach.”P13
“Just to get a balanced diet. For example, beans, berries, other fruits and then it says how many portions you need. Then there are the vegetables. Other vegetables. Greens or what’s it called, cabbage, beans. Or just nuts. Whole grain, grain, water, sports. Vitamin B12. Vitamin D, water. And so on and so forth. I’ve tried that before, for a while. Well, that’s not so comprehensive now, it’s just an approximation, for example: One serving is 60g hummus. Zack. That’s it. When you’ve eaten that, you tick it off. Exactly here you have to eat three portions a day. Zack. Here you need one portion, how many berries are here, for example, frozen or fresh—60 g. It’s just so coarse. A rough guideline, so that you stop, yes.”P15
3.2. Learning New Competences and Exploring Materiality
3.2.1. Where can I Eat Vegan Food?
“In fact, over the Internet. I don’t know, I sat down and googled for some time. Vegan restaurants in (big city) and surroundings and there are actually unbelievable many in (big city).”P1
“Yes, definitely. That’s HappyCow, I own the free version and especially when I’m traveling, or when I’m in a city where I don’t know any vegan places.”P11
3.2.2. What can I Eat?
“I think CodeCheck definitely, that was a big thing for me, that I could always scan the... this barcode then and then it was in there whether it is vegan or whether it is maybe vegan or was tested on animals. That was a super big help, but after a while it is marginalized, because then I knew what is vegan and meanwhile it’s everywhere anyway. That means the time helped me there also a little bit.”P11
“You learn so much from the ingredients and then you’ve looked at the product 5 times, then you know what’s in there, it’s vegan and it’s okay. Or with things like marzipan, you look on the ingredients list one time and then you eat it all the time. Just because there’s a label, no just because there’s no label on it doesn’t mean it’s not vegan. You have to pay attention to the ingredients and eventually you know it by heart.”P13
3.2.3. What can I Make from My New Food?
“Yeah. Also. Within the last year, after I started to eat vegan, I’ve learned about so many new vegetables that I simply got to know, which I did not know before. You always see the whole variety of vegetables, but how can I prepare this at all. That wasn’t even clear to me. Meanwhile, I know how to do it, so I do it gladly, really. Vegetables that I have never processed or never bought. That I see now so ok it is just the season and then I like to buy it and then I look online. What can I do with it at all and then. Partly the meal I cook depends on the vegetables I buy. So, I’ve always been experimental about what I do with all that stuff.”P5
“But if I have a special idea, for example, I wanted to bake a banana bread then I just google “banana bread vegan” and click on any recipe from a blog, those are mostly blogs I didn’t know.”P8
3.3. Community and Sharing Veganism
3.3.1. Connecting with Other Vegans
“I’m also a member of a vegan [Facebook] community. (big city) vegan, that’s the name. There you sometimes get a notification when a new restaurant opens or when there are special offers or something like that.”P14
“Yeah, so that is just called vegan regulars’ table ah and there was. I was once joining such a running group the somehow called good night running group or something like that. And there you always meet at full moon here at (locality) and run five kilometers or so and then make a donation for some animal welfare project. And there were mostly vegans, too.”P7
3.3.2. Sharing Veganism
“I think subconsciously, one has always a little bit of hope that one can maybe motivate someone to try it for themselves. And because I maybe want to show the people that vegan food can be totally great and doesn’t mean abandoning anything.”P8
“I think only once, when I was at the Christmas market, there at a vegan food truck and then I just posted a picture, but under the cloak of ‘Christmas market’ and not with the tag ‘vegan’.”P11
4. Discussion
4.1. Co-Evolution from a Perspective of Practices
4.2. Co-Evolution from a Perspective of ICT Artefacts
4.3. Designing for Co-Evolution of Vegan Practices
4.4. Designing for Co-Evolution of Sustainable Practices
5. Conclusions
- Designing for Value Tensions between Livestock Farming and Consumed Reality, to encourage plant-based consumption practices and raises awareness about the gap between values and consumed reality.
- Designing for Visibility of Consumption Infrastructures, that make vegan-friendly infrastructures and therefore vegan materiality visible, not only for restaurants and food but also for clothing, cosmetics, and various other services of daily life.
- Designing for Tradeoffs with Family and Friends, to allow bridging that gap between omnivorous and vegan practices, such that leisure time activities and shared usage of infrastructures is facilitated.
- Designing for Label and Ingredient Transparency, to support easy access to the information on vegan qualities of products and its labels against the background of social meanings of what veganism is about.
- Designing for Learning Taste and Substitution, to support the exploration of vegan substitutes, recommend new foods with awareness to the practitioners’ taste, and iteratively support the acceptance of vegan foods especially protein sources and the learning of related competences.
Author Contributions
Funding
Conflicts of Interest
References
- Twine, R. A Practice Theory Framework for Understanding Vegan Transition. Anim. Stud. J. 2017, 6, 192–224. [Google Scholar]
- Goodland, R. Environmental sustainability in agriculture: Diet matters. Ecol. Econ. 1997, 23, 189–200. [Google Scholar] [CrossRef]
- Tilman, D.; Clark, M. Global diets link environmental sustainability and human health. Nature 2014, 515, 518. [Google Scholar] [CrossRef] [PubMed]
- Twine, R. Materially Constituting a Sustainable Food Transition: The Case of Vegan Eating Practice. Sociology 2018, 52, 166–181. [Google Scholar] [CrossRef]
- Scarborough, P.; Appleby, P.N.; Mizdrak, A.; Briggs, A.D.M.; Travis, R.C.; Bradbury, K.E.; Key, T.J. Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK. Clim. Chang. 2014, 125, 179–192. [Google Scholar] [CrossRef] [Green Version]
- Mensink, G.; Barbosa, C.L.; Brettschneider, A.-K. Robert Koch-Institut Verbreitung der Vegetarischen Ernährungsweise in Deutschland. J. Health Monit. 2016. [Google Scholar] [CrossRef]
- Schiermeier, Q. Eat less meat: UN climate-change report calls for change to human diet. Nature 2019, 572, 291–292. [Google Scholar] [CrossRef] [Green Version]
- Prost, S.; Crivellaro, C.; Haddon, A.; Comber, R. Food Democracy in the Making: Designing with Local Food Networks. In Proceedings of the 2018 CHI Conference on Human Factors in Computing Systems, Montreal, QC, Canada, 21–26 April 2018; ACM: New York, NY, USA, 2018; pp. 333:1–333:14. [Google Scholar]
- Fogg, B.J. Persuasive technology: Using computers to change what we think and do. Ubiquity 2002, 2002, 5. [Google Scholar] [CrossRef] [Green Version]
- Schwartz, T.; Denef, S.; Stevens, G.; Ramirez, L.; Wulf, V. Cultivating energy literacy: Results from a longitudinal living lab study of a home energy management system. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems, Paris, France, 27 April–2 May 2013; ACM: New York, NY, USA, 2013; pp. 1193–1202. [Google Scholar]
- Schwartz, T.; Stevens, G.; Jakobi, T.; Denef, S.; Ramirez, L.; Wulf, V.; Randall, D. What people do with consumption feedback: A long-term living lab study of a home energy management system. Interact. Comput. 2015, 27, 551–576. [Google Scholar] [CrossRef] [Green Version]
- Brynjarsdottir, H.; Håkansson, M.; Pierce, J.; Baumer, E.; DiSalvo, C.; Sengers, P. Sustainably unpersuaded: How persuasion narrows our vision of sustainability. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems, Austin, TX, USA, 5–10 May 2012; ACM: New York, NY, USA, 2012; pp. 947–956. [Google Scholar]
- Dourish, P. HCI and environmental sustainability: The politics of design and the design of politics. In Proceedings of the 8th ACM Conference on Designing Interactive Systems, Aarhus, Denmark, 16–20 August 2010; ACM: New York, NY, USA, 2010; pp. 1–10. [Google Scholar]
- Maitland, J.; Chalmers, M.; Siek, K.A. Persuasion not required Improving our understanding of the sociotechnical context of dietary behavioural change. In Proceedings of the 3rd International ICST Conference on Pervasive Computing Technologies for Healthcare, London, UK, 1–3 April 2009. [Google Scholar]
- Schwartz, T.; Stevens, G.; Ramirez, L.; Wulf, V. Uncovering practices of making energy consumption accountable: A phenomenological inquiry. ACM Trans. Comput. -Hum. Interact. (TOCHI) 2013, 20, 12. [Google Scholar] [CrossRef]
- Gram-Hanssen, K. Standby consumption in households analyzed with a practice theory approach. J. Ind. Ecol. 2010, 14, 150–165. [Google Scholar] [CrossRef]
- Ganglbauer, E.; Fitzpatrick, G.; Comber, R. Negotiating Food Waste: Using a Practice Lens to Inform Design. ACM Trans. Comput.-Hum. Interact. 2013, 20, 11:1–11:25. [Google Scholar] [CrossRef]
- Ganglbauer, E.; Fitzpatrick, G.; Subasi, Ö.; Güldenpfennig, F. Think Globally, Act Locally: A Case Study of a Free Food Sharing Community and Social Networking. In Proceedings of the 17th ACM Conference on Computer Supported Cooperative Work & Social Computing, Baltimore, MD, USA, 15–19 February 2014; ACM: New York, NY, USA, 2014; pp. 911–921. [Google Scholar]
- Katzeff, C.; Milestad, R.; Zapico, J.L.; Bohné, U. Encouraging Organic Food Consumption through Visualization of Personal Shopping Data. Sustainability 2020, 12, 3599. [Google Scholar] [CrossRef]
- Potts, A.; Parry, J. Vegan Sexuality: Challenging Heteronormative Masculinity through Meat-free Sex. Fem. Psychol. 2010, 20, 53–72. [Google Scholar] [CrossRef] [Green Version]
- Twine, R. Vegan Killjoys at the Table—Contesting Happiness and Negotiating Relationships with Food Practices. Societies 2014, 4, 623–639. [Google Scholar] [CrossRef] [Green Version]
- Hedin, B.; Katzeff, C.; Eriksson, E.; Pargman, D. A Systematic Review of Digital Behaviour Change Interventions for More Sustainable Food Consumption. Sustainability 2019, 11, 2638. [Google Scholar] [CrossRef] [Green Version]
- Hasselqvist, H.; Hesselgren, M.; Bogdan, C. Challenging the Car Norm: Opportunities for ICT to Support Sustainable Transportation Practices. In Proceedings of the 2016 CHI Conference on Human Factors in Computing Systems—CHI ’16, San Jose, CA, USA, 7–12 May 2016; ACM Press: New York, NY, USA, 2016; pp. 1300–1311. [Google Scholar]
- Clear, A.K.; O’neill, K.; Friday, A.; Hazas, M. Bearing an Open “Pandora’s Box”: HCI for Reconciling Everyday Food and Sustainability. ACM Trans. Comput.-Hum. Interact. 2016, 23, 28:1–28:25. [Google Scholar] [CrossRef] [Green Version]
- Kersche-Risch, P. Vegan diet: Motives, approach and duration. Initial results of a quantitative sociological study. Ernahr. Umsch. 2015, 98–103. [Google Scholar] [CrossRef]
- Shove, E.; Pantzar, M. Consumers, Producers and Practices: Understanding the invention and reinvention of Nordic walking. J. Consum. Cult. 2005, 5, 43–64. [Google Scholar] [CrossRef] [Green Version]
- Shove, E.; Pantzar, M.; Watson, M. The Dynamics of Social Practice: Everyday Life and How it Changes; Sage: Thousand Oaks, CA, USA, 2012. [Google Scholar]
- Jakobi, T.; Ogonowski, C.; Castelli, N.; Stevens, G.; Wulf, V. The Catch(es) with Smart Home: Experiences of a Living Lab Field Study. In Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems—CHI ’17, Denver, CO, USA, 6–11 May 2017; ACM Press: New York, NY, USA, 2017; pp. 1620–1633. [Google Scholar]
- Stevens, G.; Pipek, V. Making use: Understanding, studying, and supporting appropriation. In Socio Informatics—A Practice-Based Perspective on the Design and Use of IT Artefacts; Oxford University Press: Oxford, UK, 2018; pp. 139–176. [Google Scholar]
- Choi, J.H.; Linehan, C.; Comber, R.; McCarthy, J. Food for Thought: Designing for Critical Reflection on Food Practices. In Proceedings of the Designing Interactive Systems Conference, Newcastle Upon Tyne, UK, 11–15 June 2012; ACM: New York, NY, USA, 2012; pp. 793–794. [Google Scholar]
- Ganglbauer, E.; Fitzpatrick, G.; Molzer, G. Creating Visibility: Understanding the Design Space for Food Waste. In Proceedings of the 11th International Conference on Mobile and Ubiquitous Multimedia, Ulm, Germany, 4–6 December 2012; ACM: New York, NY, USA, 2012; pp. 1:1–1:10. [Google Scholar]
- Lyle, P.; Choi, J.H.; Foth, M. Growing Food in the City: Design Ideations for Urban Residential Gardeners. In Proceedings of the 7th International Conference on Communities and Technologies, Limerick, Ireland, 27–30 June 2015; ACM: New York, NY, USA, 2015; pp. 89–97. [Google Scholar]
- Chamberlain, A.; Griffiths, C. Wild Food Practices: Understanding the Wider Implications for Design and HCI. In Proceedings of the 2013 ACM Conference on Pervasive and Ubiquitous Computing Adjunct Publication, Zurich, Switzerland, 8–12 September 2013; ACM: New York, NY, USA, 2013; pp. 575–584. [Google Scholar]
- Reckwitz, A. Toward a theory of social practices: A development in culturalist theorizing. Eur. J. Soc. Theory 2002, 5, 243–263. [Google Scholar] [CrossRef]
- Torkkeli, K.; Mäkelä, J.; Niva, M. Elements of practice in the analysis of auto-ethnographical cooking videos. J. Consum. Cult. 2018, 1469540518764248. [Google Scholar] [CrossRef]
- Kuijer, L.; de Jong, A.; van Eijk, D. Practices as a unit of design: An exploration of theoretical guidelines in a study on bathing. ACM Trans. Comput.-Hum. Interact. 2008, 20, 1–22. [Google Scholar] [CrossRef]
- Crivits, M.; Paredis, E. Designing an explanatory practice framework: Local food systems as a case. J. Consum. Cult. 2013, 13, 306–336. [Google Scholar] [CrossRef]
- Håkansson, M.; Sengers, P. Beyond being green: Simple living families and ICT. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems—CHI ’13, Paris, France, 27 April–2 May 2013; ACM Press: New York, NY, USA, 2013; p. 2725. [Google Scholar]
- Draxler, S.; Stevens, G.; Stein, M.; Boden, A.; Randall, D. Supporting the social context of technology appropriation: On a synthesis of sharing tools and tool knowledge. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems, Austin, TX, USA, 5–10 May 2012; p. 10. [Google Scholar]
- Draxler, S.; Stevens, G. Supporting the Collaborative Appropriation of an Open Software Ecosystem. Comput. Supported Coop. Work 2011, 20, 403–448. [Google Scholar] [CrossRef]
- Bødker, S.; Klokmose, C.N. Dynamics in artifact ecologies. In Proceedings of the 7th Nordic Conference on Human-Computer Interaction Making Sense through Design—NordiCHI ’12, Copenhagen, Denmark, 14–17 October 2012; ACM Press: New York, NY, USA, 2012; p. 448. [Google Scholar]
- Engeström, Y. Expansive Learning at Work: Toward an activity theoretical reconceptualization. J. Educ. Work 2001, 14, 133–156. [Google Scholar] [CrossRef]
- Engeström, Y. Activity theory and individual and social transformation. Perspect. Act. Theory 1999, 19, 19–30. [Google Scholar]
- Carroll, J. Completing design in use: Closing the appropriation cycle. ECIS 2004 Proc. 2004, 44–55. [Google Scholar]
- Pipek, V.; Kahler, H. Supporting Collaborative Tailoring. In End User Development; Lieberman, H., Paternò, F., Wulf, V., Eds.; Springer Netherlands: Dordrecht, The Netherlands, 2006; Volume 9, pp. 315–345. ISBN 978-1-4020-4220-1. [Google Scholar]
- Pipek, V. Negotiating infrastructure: Supporting the appropriation of collaborative software. Scand. J. Inf. Syst. 2005, submitted. [Google Scholar]
- Wenger, E. Communities of practice: A brief introduction. Available online: https://wenger-trayner.com/wp-content/uploads/2015/04/07-Brief-introduction-to-communities-of-practice.pdf (accessed on 20 April 2020).
- Johnson, C.M. A survey of current research on online communities of practice. Internet High. Educ. 2001, 4, 45–60. [Google Scholar] [CrossRef]
- Ardichvili, A.; Maurer, M.; Li, W.; Wentling, T.; Stuedemann, R. Cultural influences on knowledge sharing through online communities of practice. J. Knowl. Manag. 2006, 10, 94–107. [Google Scholar] [CrossRef]
- Sharratt, M.; Usoro, A. Understanding Knowledge-Sharing in Online Communities of Practice. Electron. J. Knowl. Manag. 2003, 1, 10. [Google Scholar]
- Perignon, M.; Vieux, F.; Soler, L.-G.; Masset, G.; Darmon, N. Improving diet sustainability through evolution of food choices: Review of epidemiological studies on the environmental impact of diets. Nutr. Rev. 2017, 75, 2–17. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Derqui, B.; Guterman, H.G.; Ghaffari, M.; Rodrigo, P. The Vegan Revolution: Opportunities and Differences across Countries. In Proceedings of the International Conference on Advances in National Brand and Private Label Marketing; Springer: Berlin/Heidelberg, Germany, 2020; pp. 90–96. [Google Scholar]
- Vegan-Trend: Zahlen und Fakten zum Veggie-Markt—ProVeg Deutschland. Available online: https://proveg.com/de/pflanzlicher-lebensstil/vegan-trend-zahlen-und-fakten-zum-veggie-markt/ (accessed on 14 June 2020).
- Gerke, M.; Janssen, M. Vegan foods: Labelling practice. Ernahr. Umsch. 2017, 64, M139–M145. [Google Scholar]
- Meisch, S. Knowing one’s food—Making food a public issue. In Know Your Food; Dumitras, D.E., Jitea, I.M., Aerts, S., Eds.; Wageningen Academic Publishers: Wageningen, The Netherlands, 2015; pp. 306–311. ISBN 978-90-8686-264-1. [Google Scholar]
- Federal Ministry of Food and Agriculture. Leitsätze für Vegane und Vegetarische Lebensmittel mit Ähnlichkeit zu Lebensmitteln Tierischen Ursprungs; Federal Ministry of Food and Agriculture: Bonn, Germany, 2018. [Google Scholar]
- Carreño, I.; Dolle, T. Tofu Steaks? Developments on the Naming and Marketing of Plant-based Foods in the Aftermath of the TofuTown Judgement. Eur. J. Risk Regul. 2018, 9, 575–584. [Google Scholar] [CrossRef]
- Cole, M.; Morgan, K. Vegaphobia: Derogatory discourses of veganism and the reproduction of speciesism in UK national newspapers1: Vegaphobia. Br. J. Sociol. 2011, 62, 134–153. [Google Scholar] [CrossRef]
- Noy, C. Sampling Knowledge: The Hermeneutics of Snowball Sampling in Qualitative Research. Int. J. Soc. Res. Methodol. 2008, 11, 327–344. [Google Scholar] [CrossRef]
- Robert Koch-Institut. Prevalence of persons following a vegetarian diet in Germany. RKI-Bib1 (Robert Koch-Institut.) 2016. [Google Scholar] [CrossRef]
- Braun, V.; Clarke, V. Using thematic analysis in psychology. Qual. Res. Psychol. 2006, 3, 77–101. [Google Scholar] [CrossRef] [Green Version]
- King, N.; Cassell, C.; Symon, G. Using templates in the thematic analysis of text. Essent. Guide Qual. Methods Organ. Res. 2004, 2, 256–270. [Google Scholar]
- Wikipedia: Pferdefleischskandal_in_Europa_2013. Available online: https://de.wikipedia.org/w/index.php?title=Pferdefleischskandal_in_Europa_2013&oldid=189015771 (accessed on 20 April 2020).
- Key, T.J.; Appleby, P.N.; Rosell, M.S. Health effects of vegetarian and vegan diets. Proc. Nutr. Soc. 2006, 65, 35–41. [Google Scholar] [CrossRef] [Green Version]
- Prochaska, J.O.; DiClemente, C.C. Transtheoretical therapy: Toward a more integrative model of change. Psychother. Theory Res. Pract. 1982, 19, 276. [Google Scholar] [CrossRef]
- Jung, H.; Stolterman, E.; Ryan, W.; Thompson, T.; Siegel, M. Toward a Framework for Ecologies of Artifacts: How Are Digital Artifacts Interconnected within a Personal Life? In Proceedings of the 5th Nordic Conference on Human-Computer Interaction: Building Bridges, Lund, Sweden, 20–22 October 2008; pp. 201–210. [Google Scholar]
- Leonard-Barton, D. Implementation as mutual adaptation of technology and organization. In Managing Knowledge Assets, Creativity and Innovation; World Scientific: Singapore, 2011; p. 18. [Google Scholar]
- Becker, H.S. Becoming a Marihuana User. Am. J. Sociol. 1953, 59, 235–242. [Google Scholar] [CrossRef]
- Zapico, J.L.; Katzeff, C.; Bohné, U.; Milestad, R. Eco-feedback Visualization for Closing the Gap of Organic Food Consumption. In Proceedings of the 9th Nordic Conference on Human-Computer Interaction, Gothenburg, Sweden, 23–27 October 2016; ACM: New York, NY, USA, 2016; pp. 75:1–75:9. [Google Scholar]
- Pipek, V. From Tailoring to Appropriation Support: Negotiating Groupware Usage. Ph.D. Thesis, University of Oulu, Oulu, Finland, 2005. [Google Scholar]
- Warde, A. The Practice of Eating; Polity Press: Malden, MA, USA, 2015; ISBN 978-0-7456-9170-1. [Google Scholar]
- Ahearne, J.; De Certeau, M. Michel de Certeau: Interpretation and Its Other; Stanford University Press: Palo Alto, CA, USA, 1995. [Google Scholar]
- Suchman, L. Working relations of technology production and use. Comput. Supported Coop. Work 1993, 2, 21–39. [Google Scholar] [CrossRef]
- Suchman, L.A. Practice-Based Design of Information Systems: Notes from the Hyperdeveloped World. Inf. Soc. 2002, 18, 139–144. [Google Scholar] [CrossRef] [Green Version]
- Cherrier, H. Anti-consumption discourses and consumer-resistant identities. J. Bus. Res. 2009, 62, 181–190. [Google Scholar] [CrossRef] [Green Version]
- Holt, D.B.; Thompson, C.J. Man-of-Action Heroes: The Pursuit of Heroic Masculinity in Everyday Consumption. J. Consum. Res. 2004, 31, 16. [Google Scholar] [CrossRef]
- Lea, E.J.; Crawford, D.; Worsley, A. Consumers’ readiness to eat a plant-based diet. Eur. J. Clin. Nutr. 2006, 60, 342–351. [Google Scholar] [CrossRef] [Green Version]
- Prost, S.; Vlachokyriakos, V.; Midgley, J.; Heron, G.; Meziant, K.; Crivellaro, C. Infrastructuring Food Democracy: The Formation of a Local Food Hub in the Context of Socio-Economic Deprivation. Proc. ACM Hum.-Comput. Interact. 2019, 3, 1–27. [Google Scholar] [CrossRef] [Green Version]
- Trattner, C.; Elsweiler, D. Food Recommender Systems: Important Contributions, Challenges and Future Research Directions. arXiv 2017, arXiv:1711.02760. [Google Scholar]
- Ahn, Y.-Y.; Ahnert, S.E.; Bagrow, J.P.; Barabási, A.-L. Flavor network and the principles of food pairing. Sci. Rep. 2011, 1, 196. [Google Scholar] [CrossRef]
- Black, I.R.; Cherrier, H. Anti-consumption as part of living a sustainable lifestyle: Daily practices, contextual motivations and subjective values. J. Consum. Behav. 2010, 9, 437–453. [Google Scholar] [CrossRef]
- Redante, R.C.; de Medeiros, J.F.; Vidor, G.; Cruz, C.M.L.; Ribeiro, J.L.D. Creative approaches and green product development: Using design thinking to promote stakeholders’ engagement. Sustain. Prod. Consum. 2019, 19, 247–256. [Google Scholar] [CrossRef]
No. | Age | Gender | Education | Job | Household | Residence |
---|---|---|---|---|---|---|
P1 | 17 | Female | Student (Highschool) | With Family | Suburban | |
P2 | 17 | Female | Student (Highschool) | With Family | Rural | |
P3 | 21 | Female | Student (Bachelor) | Flat Sharing | Urban | |
P4 | 21 | Female | Student (Bachelor) | Translator | Flat Sharing | Urban |
P5 | 22 | Female | Student (Bachelor) | Assistant in Finance | Flat Sharing | Urban |
P6 | 22 | Female | University Degree | Alone | Urban | |
P7 | 23 | Female | Apprenticeship | Laboratory Assistant | Alone | Suburban |
P8 | 25 | Female | University Degree | Alone | Urban | |
P9 | 26 | Female | University Degree | Job seeking | Alone/With Family | Urban/Rural |
P10 | 26 | Female | University Degree | Assistant | Flat Sharing | Urban |
P11 | 27 | Female | University Degree | HR-Manager | Alone | Urban |
P12 | 29 | Female | University Degree | Public Servant + Sports Teacher | With Partner | Urban |
P13 | 26 | Male | Student (Bachelor) | Alone | Urban | |
P14 | 28 | Male | University Degree | Commercial Clerk | Alone | Urban |
P15 | 29 | Male | Apprenticeship | Accounting Clerk | Alone | Urban |
P16 | 31 | Male | Apprenticeship | Mid-Level Employee | With Partner | Rural |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Lawo, D.; Esau, M.; Engelbutzeder, P.; Stevens, G. Going Vegan: The Role(s) of ICT in Vegan Practice Transformation. Sustainability 2020, 12, 5184. https://doi.org/10.3390/su12125184
Lawo D, Esau M, Engelbutzeder P, Stevens G. Going Vegan: The Role(s) of ICT in Vegan Practice Transformation. Sustainability. 2020; 12(12):5184. https://doi.org/10.3390/su12125184
Chicago/Turabian StyleLawo, Dennis, Margarita Esau, Philip Engelbutzeder, and Gunnar Stevens. 2020. "Going Vegan: The Role(s) of ICT in Vegan Practice Transformation" Sustainability 12, no. 12: 5184. https://doi.org/10.3390/su12125184
APA StyleLawo, D., Esau, M., Engelbutzeder, P., & Stevens, G. (2020). Going Vegan: The Role(s) of ICT in Vegan Practice Transformation. Sustainability, 12(12), 5184. https://doi.org/10.3390/su12125184