Enviar artigo via e-mail 
Estilos de Consumo Alimentar Alternativos: Debate Acadêmico e Reflexos para a Sociedade e os Mercados Agroalimentares
Resumo
O objetivo deste trabalho foi analisar a evolução do debate acadêmico acerca dos estilos de consumo alternativos, considerando seus conceitos, características, princípios e eixos temáticos abordados. Para tanto, consideraram-se como estilos de consumo alternativos: freeganismo, locavorismo, flexitarianismo e climaterianismo. Metodologicamente, realizou-se uma pesquisa bibliométrica quantitativa e qualitativa. Como base de dados, foi utilizada Scopus, considerando as seguintes palavras-chave para busca “freegan*” ou “locavor*” ou “flexitarian*” ou “climatarian*”. Após utilizar os critérios de inclusão e exclusão (documentos do tipo artigo e alinhamento com o tema), foram selecionados 59 artigos, sem delimitação temporal. Em 2009, registrou-se o primeiro artigo sobre o tema, mantendo uma média de 2,75 artigos por ano até 2021, quando ocorreu um aumento na produção científica sobre o tema, saltando para 12 estudos naquele ano. Ao longo desse tempo, o flexitarianismo, seguido do locavorismo foram os estilos mais estudados, indicando maior interesse da comunidade científica. Em relação à análise qualitativa, foram classificados três eixos temáticos em torno dos estilos de consumo alternativos: a) características, princípios e ideologias; b) motivações; c) reflexos para a sociedade e os mercados agroalimentares. Por fim, destaca-se que os estilos alimentares alternativos podem impactar nos mercados agroalimentares de modo a incentivar sistemas produtivos mais sustentáveis e formas de comercialização justas.
Palavras-chave
Texto completo:
PDFReferências
Azevedo, E. de. (2015). O ativismo alimentar na perspectiva do locavorismo. Ambiente & Sociedade, 18, 81-98. https://doi.org/10.1590/1809-4422ASOC740V1832015
Balzano, M.; Vianelli, D. (2022). What contributes to locavorism as a consumer ideology? British Food Journal, 124(13), 460-477. https://doi.org/10.1108/BFJ-02-2022-0164
Bánáti, D. (2022). Flexitarianism– the sustainable food consumption? Élelmiszervizsgálati, 68(3), 4075. https://doi.org/10.52091/EVIK-2022/3-6-ENG
Barnard, A. V. (2011). ‘Waving the banana’at capitalism: Political theater and social movement strategy among New York’s ‘freegan’dumpster divers. Ethnography, 12(4), 419-444. https://doi.org/10.1177/1466138110392453
Benito, C. G. Díaz-Méndez, C. (2021). El malestar con la alimentación contemporánea. In: El malestar con la alimentación. Díaz-Méndez,C.; García-Espejo, I. Trea
Breitenbach, R.; Rodrigues, H.; Brandão, J. B. (2018). Whose fault is it? Fraud scandal in the milk industry and its impact on product image and consumption–The case of Brazil. Food Research International, 108, 475-481.
Brunori, G.; Galli, F. (2016). Sustainability of local and global food chains: Introduction to the special issue. Sustainability, 8(8), 765. https://doi.org/10.3390/su8080765
Bruns, A. et al. (2022). Application of a modified healthy eating index (hei-flex) to compare the diet quality of flexitarians, vegans and omnivores in Germany. Nutrients, 14(15), 3038. https://doi.org/10.3390/nu14153038
Chen, C.; Chaudhary, A.; Mathys, A. (2019). Dietary change scenarios and implications for environmental, nutrition, human health and economic dimensions of food sustainability. Nutrients, 11(4), 856. https://doi.org/10.3390/nu11040856.
Choi, J. et al. (2021). Exploring local food consumption in restaurants through the lens of locavorism. Journal of Hospitality Marketing & Management, 30(8), 982-1004. https://doi.org/10.1080/19368623.2021.1923608
Cleveland, D. A.; Carruth, A.; Mazaroli, D. N. (2015). Operationalizing local food: Goals, actions, and indicators for alternative food systems. Agriculture and Human Values, 32, 281-297. https://doi.org/10.1007/s10460-014-9556-9
Cliceri, D. et al. (2018). The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant-and animal-based dishes among vegetarians, flexitarians and omnivores. Food Quality and Preference, 68, 276-291. https://doi.org/10.1016/j.foodqual.2018.03.020
Cruz, F.; T. D.; Schneider, S. (2010). Qualidade dos alimentos, escalas de produção e valorização de produtos tradicionais. Revista Brasileira de Agroecologia, 5(2), 22-38. https://revistas.aba-agroecologia.org.br/rbagroecologia/article/view/9822/pdf
Curtain, F.; Grafenauer, S. (2019). Plant-based meat substitutes in the flexitarian age: an audit of products on supermarket shelves. Nutrients, 11(11), 2603. https://doi.org/10.3390/nu11112603
Dagevos, H.; Verbeke, W. (2022). Meat consumption and flexitarianism in the low countries. Meat Science, 192, 108894. https://doi.org/10.1016/j.meatsci.2022.108894
Dakin, B. C. et al. (2021). Prescribing vegetarian or flexitarian diets leads to sustained reduction in meat intake. Appetite, 164, 105285. https://doi.org/10.1016/j.appet.2021.105285
Edwards, F.; Mercer, D. (2012). Food waste in Australia: the freegan response. The Sociological Review, 60(2), 174-191. https://doi.org/10.1111/1467-954X.12044
Gross, J. (2009). Capitalism and its discontents: Back-to-the-lander and freegan foodways in rural Oregon. Food and Foodways, 17(2), 57-79, 2009. https://doi.org/10.1080/07409710902925797
Kemper, J. A.; White, S. K. (2021). Young adults' experiences with flexitarianism: The 4Cs. Appetite, 160, 105073. https://doi.org/10.1016/j.appet.2020.105073
Kidd, B. et al. (2021). Cost and greenhouse gas emissions of current, healthy, flexitarian and vegan diets in Aotearoa (New Zealand). BMJ Nutrition, Prevention & Health, 4(1), 275. http://dx.doi.org/10.1136/bmjnph-2021-000262
Kim, J.-Y. (2013). The locavore movement and its application in korea-focused on Pocheon, Gyeonggi Province. International Journal of Bio-Science & Bio-Technology, 5(2), 35-40.
Lancet. (2019). Healthy diets from sustainable food systems. Food Planet Health. EAT-Lancet Commission Summary Report. https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf
Lin, Y.-C. (2020). Sustainable food, ethical consumption and responsible innovation: insights from the slow food and “low carbon food” movements in Taiwan. Food, Culture & Society, 23(2), 155-172. https://doi.org/10.1080/15528014.2019.1682885
Lohmann, P. M. et al. (2022). Do carbon footprint labels promote climatarian diets? Evidence from a large-scale field experiment. Journal of Environmental Economics and Management, 114, 102693. https://doi.org/10.1016/j.jeem.2022.102693
Lojdová, K. (2020). Two pictures of non-consumerism in the life of freegans. Human Affairs, 30(1), 96-108. https://doi.org/10.1515/humaff-2020-0009
López, M. C. F.; Bedia, A. M. S.; Pérez, M. (2016). Entrepreneurship and family firm research: A bibliometric analysis of an emerging field. Journal of Small Business Management, 54(2), 622-639. https://doi.org/10.1111/jsbm.12161
Magalhães, M. P.; de Oliveira, J. C. (2020). Veganismo: aspectos históricos. Revista Scientiarum História, 2, 8-8.
Malek, L.; Umberger, W. J. (2021). How flexible are flexitarians? Examining diversity in dietary patterns, motivations and future intentions. Cleaner and Responsible Consumption, 3, 100038. https://doi.org/10.1016/j.clrc.2021.100038
Marques, S. C. et al. (2022). The importance of local food products attributes in Brazil consumer's preferences. Future Foods, 5, 100125. https://doi.org/10.1016/j.fufo.2022.100125
Navarro, M. C. (2022). Blackness and food resilience: black culinary epistemologies, the slow food movement and racial justice. Food, Culture & Society, 25(2), 201-217. https://doi.org/10.1080/15528014.2021.1884453
Nguyen, H. P.; Chen, S.; Mukherjee, S. (2014). Reverse stigma in the Freegan community. Journal of Business Research, 67(9), 1877-1884. https://doi.org/10.1016/j.jbusres.2013.12.001
Palau-Saumell, R. et al. (2021). The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food. British Food Journal, 123(13), 281-301. https://doi.org/10.1108/BFJ-04-2021-0380
Palomo, J.; Figueroa-Domecq, C.; Laguna, P. (2017). Women, peace and security state-of-art: a bibliometric analysis in social sciences based on SCOPUS database. Scientometrics, 113, 123-148. https://doi.org/10.1007/s11192-017-2484-x
Pentina, I.; Amos, C. (2011). The Freegan phenomenon: anti‐consumption or consumer resistance? European Journal of Marketing, 11. https://doi.org/10.1108/03090561111167405
Portilho, F. (2020). Ativismo alimentar e consumo político–Duas gerações de ativismo alimentar no Brasil. Redes. Revista do Desenvolvimento Regional, 25(2), 411-432. https://doi.org/10.17058/redes.v25i2.15088
Rombach, M. et al. (2022). COVID-19 and the locavores: investigating the drivers of US consumer preferences for apples. Agronomy, 12(7), 1691. https://doi.org/10.3390/agronomy12071691
Rudy, K. (2012). Locavores, feminismo e a questão da carne. The Journal of American Culture, 35(1), 26-36. https://doi.org/10.1111/j.1542-734X.2011.00795.x
Santos, M. M.; Marques, P. E. M. (2021). Locavorismo: uma análise de suas contradições à luz de experiências de agricultura urbana em São Paulo. Estudos Avançados, 35, 257-268. https://doi.org/10.1590/s0103-4014.2021.35101.016
Sijtsema, S. J. et al. (2021). Capabilities and opportunities of flexitarians to become food innovators for a healthy planet: Two explorative studies. Sustainability, 13(20), 11135. https://doi.org/10.3390/su132011135
Sonnino, R. (2019). Translating sustainable diets into practice: the potential of public food procurement. Redes, 24(1), 14-29. https://doi.org/10.17058/redes.v24i1.13036
Stanton, J. L.; Wiley, J. B.; Wirth, F. F. (2012). Who are the locavores? Journal of Consumer Marketing, 29(4), 248-261. 10.1108/07363761211237326
Thomas, L. N.; Mcintosh, W. A. (2013). “It just tastes better when it's in season”: Understanding why locavores eat close to home. Journal of Hunger & Environmental Nutrition, 8(1), 61-72. https://doi.org/10.1080/19320248.2012.761572
Verain, M. C. D.; Dagevos, H.; Jaspers, P. (2022). Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives. Food Quality and Preference, 96, 104445. https://doi.org/10.1016/j.foodqual.2021.104445
Werner, A.; Risius, A. (2021). Motives, mentalities and dietary change: An exploration of the factors that drive and sustain alternative dietary lifestyles. Appetite,165, 105425. https://doi.org/10.1016/j.appet.2021.105425
DOI: https://doi.org/10.18256/2237-7956.2024.v14i1.5017
Apontamentos
- Não há apontamentos.
Direitos autorais 2024 Mariele Boscardin, Raquel Breitenbach, Janaína Balk Brandão
Revista de Administração IMED (RAIMED) ISSN: 2237-7956 Programa de Pós-Graduação em Administração (PPGA/Atitus)
Atitus Educação - Business School – www.imed.edu.br – Rua Senador Pinheiro, 304 – Bairro Vila Rodrigues – 99070-220 – Passo Fundo/RS – Brasil Tel.: +55 51 4004-4818
