Is Takeaway food sustainable? environmental and sociocultural implications of takeaway food consumption in Brazil and Germany
DOI:
https://doi.org/10.5585/remark.v21i4.19706Keywords:
Takeaway Food Consumption, Sustainable Consumption, Eating Out. Comparative study, Sustainable Food ConsumptionAbstract
Objective: to compare the main environmental and socio-cultural implications of the consumption of takeaway food in Brazil and Germany.
Method: The data were collected through 19 narrative interviews with employees and owners of establishments that sell takeaway food, 41 in-depth interviews with consumers and 7 months of observations in places of purchase and eating of meals in both countries. Data were analyzed according to the data analysis spiral.
Originality/Relevance: The categories related to the environmental and socio-cultural implications of the consumption of takeaway food identified are unprecedented and can be used in future studies on this topic.
Results: There are positive and negative implications of the consumption of takeaway food in both environmental and socio-cultural aspects. The negative implications are consequence of the consumption of unhealthy and commoditized menus that are improperly discarded. It is possible to mitigate these implications through the consumption of healthy menus, prepared in establishments that value local cuisine and that adopt environmentally responsible practices.
Theoretical contributions: Unlike previous studies that defined the sustainability of domestic food consumption or eating out as a unit of analysis, this study broadened the debate on environmental and sociocultural impacts that result from the consumption of meals prepared in cafeterias and restaurants, but that are consumed in other spaces. This contribution is particularly relevant to the area studies of Sustainable Consumption and Food Studies.
Social/managerial contributions: The results provide subsidies to business and public managers, indicating that the waste of packaging, disposable objects and other additional items can be reduced by identifying the place where meals are consumed. It is recommended to develop campaigns with restaurant and snack bar managers to reduce sugar, salt and fat in the establishments' recipes.
Downloads
References
Alalwan, A. A. (2020). Mobile food ordering apps: An empirical study of the factors affecting customer e-satisfaction and continued intention to reuse. International Journal of Information Management, 50, 28-44. https://doi.org/10.1016/j.ijinfomgt.2019.04.008
Angrosino, M. (2009). Etnografia e observação participante. In: Flick, U. (Org.) Coleção pesquisa qualitativa. Porto Alegre: Artmed.
Azzurra, A., Massimiliano, A., & Angela, M. (2019). Measuring sustainable food consumption: A case study on organic food. Sustainable Production and Consumption, 17, 95-107. https://doi.org/10.1016/j.spc.2018.09.007
Barone, B. et al. (2019). Sustainable diet from the urban Brazilian consumer perspective. Food Research International, 124, 206-212. https://doi.org/10.1016/j.foodres.2018.05.027
BBC News Brasil. (2020). Como apps de entrega estão levando pequenos restaurantes à falência. Época Negócios, Rio de Janeiro, 08 fev. 2020. Recuperado em: https://epocanegocios.globo.com/Empresa/noticia/2020/02/como-apps-de-entrega-estao-levando-pequenos-restaurantes-falencia.html. Acesso em 02 out. 2021.
Bezerra, I. N. et al. (2017). Consumo de alimentos fora do lar no Brasil segundo locais de aquisição. Revista de Saúde Pública, 51. https://doi.org/10.1590/S1518-8787.2017051006750
Braga, C. S. S. et al. (2018). Contribuições e Limites da Utilização de Softwares de apoio à Análise de Conteúdo. Investigação Qualitativa em Ciências Sociais, 3, 124-133.
Botelho, L., Cardoso, L., Canella, D. (2020). COVID-19 e ambiente alimentar digital no Brasil: reflexões sobre a influência da pandemia no uso de aplicativos de delivery de comida. Cadernos de Saúde Pública, 36, 11. https://doi.org/10.1590/0102-311X00148020
Burgoine, T. et al. (2014). Associations between exposure to takeaway food outlets, takeaway food consumption, and body weight in Cambridgeshire, UK: population based, cross sectional study. BMJ, 1-10. https://doi.org/10.1136/bmj.g1464
Creswell, J. (2007). Projeto de pesquisa: métodos qualitativo, quantitativo e misto. Porto Alegre: Artmed.
Danesi, G. (2017). A cross-cultural approach to eating together: Practices of commensality among French, German and Spanish young adults. Social Science Information, 57(1), 99-120. https://doi.org/10.1177/0539018417744680
Díaz-Méndez, C. et al. (2013). Hábitos alimentarios de los españoles. Ministério de Agricultura, Alimentación y Medio Ambiente, Madri, Espanha.
FAO [Food and Agriculture Organization of the United Nations]. (2019). Sustainable healthy diets – Guiding principles. Roma. Recuperado de: http://www.fao.org/3/ca6640en/ca6640en.pdf. Acesso em: 02 set. 2020.
Gallego-Schmid, A., Mendoza, J. M., & Azapagic, A. (2019). Environmental impacts of takeaway food containers. Journal of Cleaner Production, 211, 417–427. https://doi.org/10.1016/j.jclepro.2018.11.220
Gaskell, G. Entrevistas individuais e grupais. (2002). In: Gaskell, G., & Bauer, M. W. (Org.). Pesquisa qualitativa com texto, imagem e som: um manual prático. Petrópolis: Vozes.
Gose, M. et al. (2016). Trends in food consumption and nutrient intake in Germany between 2006 and 2012: results of the German National Nutrition Monitoring (NEMONIT). British Journal of Nutrition, 115, 1498–1507. https://doi.org/10.1017/S0007114516000544
Grunseit, A. et al. (2019). “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption. BMC Public Health, 525(19). https://doi.org/10.1186/s12889-019-6731-3
GTAI. Germany Trade and Invest. (2018). Industry overview: The food & beverage industry in Germany issue 2019/2020. GTAI, 2018. Recuperado em: https://www.gtai.de/resource/blob/64004/e80f4dd7ccd691158b0ee2bc10f8cd6c/industry-overview-food-beverage-industry-en-data.pdf. Acesso em: 13 jul. 2021.
Gustavsson, J. et al. (2011). Global Food Losses and Food Waste. Rome: FAO.
Heinzelmann, U. (2008). Food culture in Germany. Greenwood Press: London.
Hillier-Brown, F.C. et al. (2017). A description of interventions promoting healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England: a systematic mapping and evidence synthesis. BMC Public Health, 17, 1-17. https://doi.org/10.1186/s12889-016-3980-2
IBGE. (2020). Pesquisa de Orçamentos Familiares 2017–2018: Primeiros Resultados. IBGE: Rio de Janeiro.
Janssen, H.G., Davies, I.G., Richardson, L.D., & Stevenson, L. (2017). Determinants of takeaway and fast food consumption: a narrative review. Nutrition Research Reviews, 1-19.https://doi.org/10.1017/S0954422417000178
Jovchelovich, S., & Bauer M. (2002). Entrevista Narrativa. In: Bauer, M.W., & Gaskell G. Pesquisa qualitativa com texto, imagem e som: um manual prático. Petrópolis: Vozes.
Keeble, M. et al. (2020). Planning and Public Health professionals’ experiences of using the planning system to regulate hot food takeaway outlets in England: A qualitative study. Health and Place, 1-9. https://doi.org/10.1016/j.healthplace.2020.102305
Koch, F., Heuer, T., Krems, C., & Claupein, E. (2019). Meat consumers and non-meat consumers in Germany: a characterisation based on results of the German National Nutrition Survey II. Journal of Nutritional Science, 8(21). https://doi.org/10.1017/jns.2019.17
Maimaiti, M. et al. (2018). How we eat determines what we become: opportunities and challenges brought by food delivery industry in a changing world in China. European Journal of Clinical Nutrition, 72, 1282–1286. https://doi.org/10.1038/s41430-018-0191-1
Martinelli, S. S. & Cavalli, S. B. (2019). Alimentação saudável e sustentável: uma revisão narrativa sobre desafios e perspectivas. Ciências & Saúde Coletiva, 4(11), 4251-4262. https://doi.org/10.1590/1413-812320182411.30572017
Merriam, S. B. (2009). Qualitative research: a guide to design and implementation. New York: Jossey-Bass.
Miura, K., Giskes, K., & Turrell, G. (2011). Socio-economic differences in takeaway food consumption among adults. Public Health Nutrition, 15, 218-226. https://doi.org/10.1017/S136898001100139X
Miura, K., & Turrel, G. (2014). Contribution of Psychosocial Factors to the Association between Socioeconomic Position and Takeaway Food Consumption. Plos One, 9(9). https://doi.org/10.1371/journal.pone.0108799
Morone, P., Falcone, P., & Lopolito, A. (2019). How to promote a new and sustainable food consumption model: A fuzzy cognitive map study. Journal of Cleaner Production, 208, 563-574.
Nordin, N., & Selke, S. (2010). Social Aspect of Sustainable Packaging. Packaging Technology and Science, 23, 317-326. https://doi.org/10.1016/j.jclepro.2018.10.075
Pfeiler, T., & Egloff, B. (2018). Examining the “Veggie” personality: results from a representative German sample. Appetite, 120, 246-255. https://doi.org/10.1016/j.appet.2017.09.005
Polsky, J.Y. et al. (2016). Absolute and relative densities of fast-food versus other restaurants in relation to weight status: does restaurant mix matter? Preventive Medicine, 82, 28-34. https://doi.org/10.1016/j.ypmed.2015.11.008
Potting, J., & Harst, E. (2015). Facility arrangements and the environmental performance of disposable and reusable cups. International Journal of Life Cycle Assessment, 20(11), 1143-1154. https://doi.org/10.1007/s11367-015-0914-7
PWC – PricewaterhouseCoopers. (2013). Obesity Australia: Action Agenda. PricewaterhouseCoopers.
Rahmani, E. et al. (2013). On the mechanical properties of concrete containing waste PET particles. Construction & Building Materials, 47, 1302-1308. https://doi.org/10.1016/j.conbuildmat.2013.06.041
Reisch, L., Eberle, U., & Lorek, S. (2013). Sustainable food consumption: an overview of contemporary issues and policies. Sustainability: Science, Practice, & Policy, 9(2), 7-27.https://doi.org/10.1080/15487733.2013.11908111
Ribeiro, H., Jaime, P. C., Ventura, D. (2017). Alimentação e sustentabilidade. Estudos Avançados, 31.
Rigamonti, L., Biganzoli, L., & Grosso, M. (2018). Packaging re-use: a starting point for its quantification. Journal of Material Cycles and Waste Management, Special Edition. https://doi.org/10.1007/s10163-018-0747-0
Schäfer, M. et al. (2020). Imitation, adaptation, or local emergency? A cross-country comparison of social innovations for sustainable consumption in Brazil, Germany, and Iran. Journal of Cleaner Production, 284. https://doi.org/10.1016/j.jclepro.2020.124740
Schubert, M. N. (2017). Comer Fora de Casa, as Práticas e as Rotinas Alimentares nos Contextos da Modernidade: uma leitura comparada entre Brasil, Reino Unido e Espanha. 2017. Tese (Doutorado em Sociologia) - Programa de Pós-Graduação em Sociologia da Universidade Federal do Rio Grande do Sul, Porto Alegre, 2017.
SEBRAE. (2020). Mercado de marmitas cresceu mais de 130% nos últimos cinco anos. Agência Sebrae de Notícias, Brasília.
Sigurdsson, V. et al. (2020). Assisting sustainable food consumption: The effects of quality signals stemming from consumers and stores in online and physical grocery retailing. Journal of Business Research, 112, 458-471. https://doi.org/10.1016/j.jbusres.2019.11.029
Smith, K. J. et al. (2012). Takeaway food consumption and cardio-metabolic risk factors in young adults. European Journal of Clinical Nutrition, 66, 577-584. https://doi.org/10.1038/ejcn.2011.202
Takeaway Secrets Exposed. (2019). Direção de Ceri Isfryn. Londres: BBC Panorama, 2019. Disponível em: https://www.youtube.com/watch?v=6eWZx53teIo. Acesso em 15 mar. 2020.
Thøgersen, J. (2017). Sustainable food consumption in the nexus between national context and private lifestyle: A multi-level study. Food Quality and Preference, 55, 16-25.
https://doi.org/10.1016/j.foodqual.2016.08.006
Turbutt, C., Richardson, J., Pettinger, C. (2018). The impact of hot food takeaways near schools in the UK on childhood obesity: a systematic review of the evidence. Journal of Public Health, 1-9. https://doi.org/10.1093/pubmed/fdy048
Verain, M. C., Dagevos, H., & Antonides, G. (2015). Sustainable food consumption. Product choice or curtailment? Appetite, 91, 375-384. https://doi.org/10.1016/j.appet.2015.04.055
Vermeiren, L. et al. (1999). Developments in the active packaging of foods. Trends in Food Science & Technology, 10(3), 77-86. https://doi.org/10.1016/S0924-2244(99)00032-1
Wakefield, A., & Axon, S. (2020). “I’m a bit of a waster”: Identifying the enablers of, and barriers to, sustainable food waste practices. Journal of Cleaner Production, 275. https://doi.org/10.1016/j.jclepro.2020.122803
Warde, A. (2016). The practice of eating. Cambridge: Polity.
WRAP - Waste and Resources Action Programme. (2015). Strategies to Achieve Economic and Environmental Gains by Reducing Food Waste. Banbury-UK: WRAP.
Zhang, Y., Wen, Z. (2022). Mapping the environmental impacts and policy effectiveness of takeaway food industry in China. Science of The Total Environment, 808, 20. https://doi.org/10.1016/j.scitotenv.2021.152023
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Brazilian Journal of Marketing - BJM
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
