“Food Topics” A narrative analysis study on sustainable & healthy food themes on the EU learning partnership “Future of food” Author: Lidia Fanjul San Juan Editor: Sebastian Burch
Gaia y Sofia SLL Spanish partner of "Future of Food" Grundtvig Learning Partnership Ref. 2013-1-HU1-GRU06-10303
July 2015
This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
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Table of Content 1. The Learning Partnership – Future of food.........................................................1 1.1 Partner organizations........................................................................................2 2. Rationale for the research......................................................................................3 3. About Narrative Analysis.........................................................................................3 4. The Interview Questions.........................................................................................4 [IMAGE] Steps for Narrative Analysis.....................................................5 5. The Research..............................................................................................................6 6. Subjects of interview...............................................................................................7 7. Interpretation of results.........................................................................................7 8. Results........................................................................................................................8 8.1 Collective Themes or “Common Food Topics”.............................................8 8.2 Identified Main Motivations and Attitudes..................................................9 Food Quality.................................................................................................9 Food Production.......................................................................................10 Food Consumption...................................................................................11 9. Conclusions and discussion..................................................................................12 10. Recommendations...............................................................................................14 10.1. Food as an Experience..............................................................................14 10.2 Food as a way of being part of our Earth community........................15 11. References.............................................................................................................16
1. The Learning Partnership – Future of food Between August 2013 and August 2015 a European Learning Partnership took place, called "Future of Food". (Grundtvig partnership nº 2013-1-HU1-GRU06-10303) The adult learning partnership gathered participants from 5 different countries, Spain, Hungary, Ireland, Netherlands and Germany , during 7 meetings, to share knowledge, attitudes & skills on sustainable & healthy food for people & planet; following a conceptual framework of 4 fields of food: 1. 2. 3. 4.
Growing & collecting, Food preparation, Eating & sharing, Education & communication.
Moments of the partnership by Agnes Repka
During the 2 year Learning partnership; participants had the opportunity to attend one or more meetings in the different countries, resulting in a mixture of trainers, learners & hosts that brought different perspectives and expertise on food topics at different stages of the program as well as the opportunity to engage with different community settings where food was an integral part of the educational, social & economical growth of such. 1
1.1 Partner organizations Each partner organization engaged during the partnership a small group of participants with very different backgrounds and well developed personal diets, also coming from different working structures, cultures and natural landscapes. As a result, this brought a rich variety of knowledge and views within a relatively small learning group. The diversity brought up the need to work on common topics so as to be able to develop some guiding materials on new approaches to Non-formal & informal Food learning. Partner information •
Hungarian Partner : Pandora Association (Coord: Agnes Repka) ◦ The aim of Pandora Deep Ecology Association is to create opportunities, time and space for mutual learning, to form perspectives and acquire knowledge which help our harmonious coexistence with Nature. Our goal is to spread the insights and practices of deep ecology, voluntary simplicity and permaculture in a broader sense through different learning processes. Learning is a holistic process, involving body, mind and spirit, respecting all learning individuals and the community.
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Dutch Partner: The gift foundation (Coord: Monique Wijn) ◦ The Gift Foundation is a national network in the Netherlands of provincial contact points to help people living in poverty. The Gift Foundation is founded in 2010 by Lucia Amaya. A recent project around food is ‘share your garden’. This project aims to connect people together with surplus from the garden. To support poor people by setting up gardens and sharing the surplus.
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Spanish Partner: Gaia y Sofia SLL (Coord: Seb Burch) ◦ Gaia y Sofia SLL is a small social company engaged in Holistic Education and Socio-Ecological work. A great deal of our time goes into non-formal education, organizing courses, workshops and events, on topics related to art, ecology and alternative ways of living. We love networking to build a more sustainable and fair future!
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German Partner: Wilde 7 (Coord: Joerg Zimmermann) ◦ Wilde-7 GbR is a small private enterprise set up to allow its two managing directors to turn their passion into something life sustaining, financially. Wilde-7 GbR also educates the wider public about the advantages of introducing wild flora into everyone’s diets again, as our predecessors did only a few decades ago naturally. Wilde-7 offers wild fresh herbs, workshops, lectures and stalls at events and gives Jus the freedom to make a living in a very rural area and to participate in other activities in ecovillage Sieben Linden, their home.
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Irish Partner: East Clare Community Co-op (Coord: Fionnuala Collins) ◦ East Clare East Clare Communiy Co-opCommunity Co-operative is a 27 year old “not-for profit” organisation that has been at the cutting edge of education, enterprise, social, cultural and environmental initiatives throughout its history. Today it hosts accredited and community education courses, runs a family support service and community garden and second hand shop and is involved in a social enterprise coffee shop serving fresh and organic vegetarian food. In 2013, The co-op received LEADER funding to construct a state of the art, sustainable food training and enterprise centre, where micro food entrepreneurs are able to test out their culinary ideas in an approved environment and training in all aspects of nutrition, food tourism, food hygiene and other catering based courses. 2
2. Rationale for the research After the second meeting in Spain, the author of this publication started to be aware of the cultural & geographical differences on participants diets and in consequence their “food attitudes”. Food involves many aspect of our personal relationship with nature and with society, from the health perspective, the need to nurture our body, to economical and political behaviour shaped by the way we consume food. It affects not only our bodies, but the natural landscapes and ecosystems, and our communities and social cohesion. Attitudes affect the way we understand food, and specially our relationship with ingredients, production systems, nature, and even our perception of time and economy. Being aware of the relevance of these influencing factors, there is a need to deepen the understanding of different attitudes about sustainable & healthy food, to be able to identify our common “Food Topics” and the different attitudes within these topics. For these reasons, the author decided to carry out a Narrative Analysis research aimed to explore different participants motivations and attitudes about food, diving into morals, experiences and formal understanding. With this, its expected to identify some crucial common motivations involving the food subject that would help us suggest communicative and content wise strategies to create and develop new workshops. Workshops that can engage with people in an effective way to rise awareness about food consumption and to promote healthy food habits (towards personal, environmental and social health)
3. About Narrative Analysis Narrative analysis represents a framework to try and understand the complexity of the subjects behind the interview data in a qualitative research (Sandelowski M., 1991; Andrews M. et al.2008 pg.1-12). This method is used in social studies in the fields of psychology and health science, but it also "can be applied in socio ecological studies" (Fanjul L. 2010). It allows sketching a representation of the “experience” of each one of the subjects involved in the interviews. Investigators generally do not have direct access to the “subjects experience” (Riessman C.K.,1993), so this is a tool to include values and motivations expressed through “stories”, narratives about their experiences. The author of this research considers this type of qualitative analysis very suited to do research on people's perceptions on food, because the personal-ethical and naturalcultural context of people can much easily be measured in a qualitative manner.
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Most of the related research and learning strategies on the food topics are based on quantitative data, focused either on nutritional values, agricultural efficiency, ecological footprint or economical consequences of food habits. However there is a current debate on whether these isolated studies have the ability to grasp the whole scope of food, as researchers in the socio-ecological field have stated, “the research of agricultural practice must be combined with research of values and motives of landowners” (Madsena L.M., Adriansen H.K., 2004), as well as it makes sense to assert that research on food practices must also be combined with a research on values, motivations and attitudes of consumers or "eaters". "Narratives, stories, are the main resource used by humans to express and communicate with others" (Fanjul L. 2010). Then, guiding semi-open interviews in which the individual talks about his or her experience, their “story” can provide high valued information, with little influenced from the researcher. But narrative analysis can be used to identify underlying values and motivations of individuals, only carefully defined and interpreted (Andrews et al. 2008). For this reason, interviews were designed to incentive the "storyteller" to share experiences and narratives related to food subjects. We tried to incorporate open questions and guidelines for the storyteller to share his/her narrative. Questions that are open for personal interpretation, which would say more about underlying motivations and attitudes than trigger a "food diet discourse" that easily is expressed when a person is asked about specific food statements.
4. The Interview Questions ( Why not ask yourself these questions? ) - I invite you to close your eyes and remember the last meal your were very excited about. what do you see?taste? describe your experience. - what is your perception of time around food? or relation involving time and food? growing, cooking, searching for food, eating... - when is food good for you? how do you have a sense of the quality of the food? - imagine your are growing most of your food yourself, or you are already doing it,.. what would have changed in your life? -when do you consider food ethical - unethical? - what would you personally be prepared to do in order to get good quality food? -can you tell me what do you like or dislike in food production, as it is nowadays? - try to describe a bad eating experience - how is your way of eating different from your grandparents? - what do you think is the most beautiful edible landscape? can you describe it?
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Steps for narrative analysis
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5. The Research The analysis has followed 5 steps, as you can see in the previous image, from the design and recording of each interview to the identification of collective themes, identified as topics of interest that are common to all the participants and present in most of the storytellers' narratives. Each of the 5 steps have been defined and implemented following the guidelines of specific literature on the narrative analysis method.
Step 0 – Interview Design Step 1 – Interview Recording Step 2 – Data Processing Step 3 – Units of Analysis Step 4 – Key themes and Analysis of Motivations
These key themes came up during the interview and emerged from storyteller’s priorities, motivations and concerns, within the analysis of the whole narrative (or interview), the whole story shared by the participant, combined with an analysis of motivations and values per question, how participants answered each one of the questions. Step 5 – Collective Themes
Categories finally emerge from the collective. After all individuals were analysed, the themes or collective themes appeared as a result of the combination of all stories. These are the common main topics of interest on the food field. More in depth information about this analysis method and how it is applied in practice is available in the following two publications, that have been used as guidelines for this research: - Andrews M.,Squire C.,Tamboukuo M. 2008. Doing Narrative Analysis. SAGE Publications. London. -Taylor-Powell E., Renner M., 2003. Analysing Qualitative data (G3658-12). Board of Regents of the University of Wisconsin System. Cooperative Extension Publishing Operations.
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6. Subjects of Interview The rationale behind “subjects”' selection was to interview the program coordinator from each of the partner countries involved in the EU project, because as program coordinators they would be involved in all the project meetings and they have an overview of the whole project. Furthermore, one additional participant from each country was selected to be interviewed. The factors that influenced this selection were: practicality, they were present during the meetings where interviews for this research were conducted; and different level of involvement in the project, 3 participants have participated in only 1 meeting during the project, and 2 participants have participated in more than 2 meetings. It was important for the quality and relevance of this research, to interview participants who were "new comers" in the project, cause their motivations and attitudes around the topic of food may have not been influenced yet by their involvement in the project; so their narratives can be considered as fresh-new “food views”. It is important to take into consideration that the results of this research is representative of people who are highly concerned and interested in food habits and food ethics. Program coordinators:
Participants:
-Agnes Repka (HU)
- Erika Kármán (HU - 1 meeting)
-Monique Wijn (NL)
- Belinda van der Pool (NL - 3meeting)
-Sebastian Burch (SP)
- Lucia Fernández (SP - 1 meeting)
-Fionnuala Collins (IR)
- Trevor Morrissey (IR - 3 meetings)
- Jörg Zimmermann (DE)
- Claudia Marx (DE - 1 meeting)
7. Interpretation of results The intention behind the synthesis and interpretation of the different entities of analysis is to identify personal positions present in the intersection between key themes emerged and participants' (or storytellers') answers to the questions. This will give us information about the learning motivations of participants on food aspects, and some insights on their “food views”. Being able to identify common concerns, priorities and values that can provide useful information on what people interested in food are willing to know more about, and therefore how non-formal learning tools can be designed for people interested in sustainable and healthy food.
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8. Results We can say that three collective themes were identified, as a result of the study. The questions present in the interview, motivated participants' discourses on the following collective themes: Food Quality, Food Production, Food Consumption. It is also very important to mention that; in addition, due to the background and nature of the participants involved in this partnership, who are mainly concerned about sustainability and health in food; another two key collective themes were identified as essential parts present in all the three collective themes identified. In this way environmental and health values are expressed when talking about each one of the themes.
8.1 Collective Themes or “Common Food Topics� a) Food Quality: This theme includes insights about subjects personal perception and relationship with food, what is important for each individual, what he/she considers "good food". Storytellers expressed their understanding and concept of "good quality food", and they mention different factors and motivations that define the meals they like and the process of preparing and eating those meals. Some storytellers focus their attention on the ingredients, others on the process of preparation or the social interactions and celebration while eating, etc... This theme influences what participants' expect from food and the behaviour patterns or habits they adopt in order to satisfy their needs. 6 out of 10 participants made mention to how their body "feels", before and after eating, as a crucial quality of good food, food that makes you feel good after eating it, or food that your body is telling you to eat, following your instinct. Also 6 out of 10 participants consider naturalness and freshness of the ingredients as their main indicator of quality. b) Food Production: Includes personal opinions and valuation about food production systems and processes, how food should be produced, current situation and trends. We can perceive in storytellers' narratives a clear distinction between big scale, industrial farming and small-scale local farming. Most of the interviewees expressed the violence present in industrial production and perceive big food industries' behaviour as harmful. Also half of the interviewees mentioned the need to be conscious, and also described the spontaneous development of this consciousness once you get actively involved in growing food. c) Food Consumption: This theme includes all kind of narratives that describe consuming patterns, choosing what you buy. Participants showed their awareness of the effects of food consumption in economy and society, which motivates most of them to promote local economies and support small communities buying from local farmers or starting their own garden.
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8.2 Identified Main Motivations and Attitudes Motivations and values were expressed by each storyteller (participant) in response to questions throughout the whole narrative. This information from the analysis of individual answers, combined with participants' main statements and positions on the identified key themes, allows us to have some insight and be able to identify main motivations and attitudes on the key food topics.
- Food Quality Categorization of storytellers’ motivations and attitudes •
Naturalness
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Care Includes participants' motivations to put care and effort in preparing and
Includes positions that expressed storytellers' preference for fresh, natural ingredients. What they most value is the natural aspect of food. Where the main personal motivation of storytellers (7 out of 10) is to consume fresh known products instead of processed food. They highly value fresh ingredients as the main quality of what it is to be considered good food. eating food. What they most value is the intentional aspect of food. Also this category includes attitudes concerning the importance of time in food preparation, and their attitude in favour of eating food slowly. 7 out of 10 participants mentioned, as one of their main motivations, to eat food when it is made with love and care, when it follows a conscious and intentional process. And that is what mainly defines "good quality food" for them.
Taste This category includes attitudes that highly value the taste as one of the
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main qualities of "good quality food". What they most value is the sensorial aspect of food. If it tastes good it is good. This motivation drives less than half of the participants, not being really representative from the whole group. •
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Eco-social Experience
This category includes participant's motivations driven by the food experience as a whole, including social interaction, cultural habits and personal and aesthetic journeys. What they most value is the experiential aspect of food. This main motivation is strongly representative of all the storytellers, they all mentioned the experience as the strongest motivation that defines "good quality food". Sometimes it is as a personal satisfaction, having chosen the environment and moment that you like, or a group feeling, being in a family meal or a meal with your community and friends, and also the satisfaction in following your cultural traditions and eating a meal with sense of place and belonging.
Nutrition:
This category includes participant's more concern about the functional aspect of food, where their motivation is to give crucial emphasis at the nutritional value of food, food is good when it has certain minerals, vitamins and nutrients. This category has been only expressed by 2 out of 10 storytellers.
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- Food Production Categorization of storytellers’ motivations and attitudes •
Non-violent & diverse
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Industrial Unhealthy & Poor Food
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Connected to People and Place Includes attitudes that highly value
This category includes storytellers' attitudes of rejection to violence in food production, violence that is nowadays inflicted to people, animals, plants, ecosystems and landscapes. And also storytellers' attitude against monoculture and lack of diversity in food production systems. 9 out of 10 participants have made their position clear against violence, lack of diversity and imposition of monoculture standards. Including attitudes against industrial food products, which are unhealthy for humans, causing illnesses. Their narratives state that industrial products are poor, lack diversity and their impact in human health is very negative. 7 out of 10 participants have made strong statements against fast food products and 2 of these participants have expressed their concern that companies produce industrial food that is directly connected with health problems, according to them, food is poisoned with certain ingredients, chemicals, etc.. the importance of the place we live in, the community and the people in food systems. Traditions and cultural understanding is very important to establish food production systems that respect place and community. 7 out of 10 participants have positioned themselves in favor of food production systems that are inclusive for people and respect they environment and the local resources. Seasonality as a relevant factor in food production has been also mentioned, by the participants.
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Take Action! Grow Organic
This position gathers more than half of the participants (7 out of 10) whose position is to take hands on and get involved as much as possible in food production, grow vegetables, breed animals yourself. Most of them also expressed their motivation to grow organic food as part of their attitude.
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- Food Consumption Categorization of storytellers’ motivations and attitudes •
Support Local Farmers Includes storytellers' willingness and attitude in favour of buying from local farmers and supporting the local economy and their businesses with that money. Half of the participants adopted this position, and most of them also shared similar understanding of the concept of fair trade. They consider that by buying directly from local producers we are paying a fair price and acknowledging farmers' work; something that they don't believe happens at a larger scale or by buying supermarket or global products.
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Self-consume Includes storytellers' motivations and attitudes towards selfsufficiency, growing and consuming their own production. In general, participants with this position (7 out of 10) are focused on the production of vegetables and grains, and a couple of them also include animals in their narratives.
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Consumer Habits impact. Be Conscious!
Storytellers adopt attitudes in favor of responsible consumerism. 5 out of 10 participants explicitly mentioned the direct relationship between people and food as beneficial and they highly value conscious food consumption, having knowledge about the choices you make when buying food or producing it yourself.
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9. Conclusions and discussion Conclusions are made based on participants' motivations concerning the quality of food, and mainly, the environmental and healthy aspect of food, due to the nature of this EU non-formal adult education partnership. From the results of the narrative analysis, a common ground of motivations, attitudes and values seems to be present between participants of this research, in this case also participants in a learning project, from different EU countries and cultural backgrounds who are concerned about food and already have little-to-in-depth knowledge and skills on the food field. It is to say that food quality and food production represent participants' main topics of interest on food. Both aspects appear to be deeply rooted in participants' understanding and perception of food, and therefore their motivations and attitudes concerning food are built and shaped around them. All participants share similar motivations and patterns, identified in relation to the themes of food production and food consumption, with special focus on what can be defined as the community aspect of food (involving people and environment). Most participants expressed motivations that include producing and eating healthy food, supporting local economies, buying food from local farmers or just becoming selfsufficient, and eating food that is connected to them, that they somehow "know", and that will not make any harm to humans, animals, plants and the Earth as a whole system. In particular, common motivations are strongly representative when participants share stories (built by concepts, ideas, past experiences, habits, etc..) about industrial food production systems. Participants perceive current industrial production systems as very harmful and unfair. The second most relevant motivation expressed by the participants (9 out of 10) is to stop and change the way main food production is functioning; having been described as violent towards people, animals, plants, ecosystems and landscapes, abusive, and based on monoculture and "abstract" standards. There is unanimity in the motivation of participants to be part of a change in food production and support alternatives which are non-violent and which respect diversity in any form. In addition, there is a significant attitude to promote or take action in food production at smaller scale, connected to people and place, and if best, becoming self sufficient. But what became more relevant in participants' narratives, as it was present in all the participants' analysis of motivations and attitudes, without exception, is the fact that food quality is the main driving motivation for all participants to engage and experience satisfaction with food; and that this quality is assessed by means of the food experience. What we can define as the personal aspect of food. They are all motivated by food as an experience and what they most value is the experiential aspect of food. So as a conclusion, it is clear that our personal relationship with food within our family, community, culture is what we most value and what shapes and motivates our opinions and habits on the food field. 12
It is worth to mention that personal diets, such as vegan, raw vegan, vegetarian...where not strongly present in participants' narratives; neither, the concern about nutritional values of food. The qualities expressed were freshness, appearance, care...sharing the food with people and having a sense of belonging. Due to the weight of the experiential part of food, the meals, embedded in participants' motivations and attitudes, personal commitments and dietary options seem to be able to create some stress in individuals when theses options and commitments are not shared or valued by other members of the family or community. 5 out of 10 participants in this research mentioned the difficulties in going against the main stream trends, difficulties in sharing a meal with people, with family.. A couple of participants, also mentioned the fact that they would not eat something made by others if it is not "good food" according to their diet and ethics. So, we can say that any imposition, lack of freedom on this aspect can create a barrier and division on what participants' most value, the meal experience. It is also worth mentioning that "time" appeared as a very important factor in participants' narratives. Half of the participants have explicitly expressed the need to slow down food processes, preparing and eating food slowly; although we have to consider that time was part of the questions included in the interview. The question concerning time, was open enough for people to able to share many different perspectives of time and food, concerning time in preparation, eating time, time needed to grow food or time people spend thinking about and choosing food; also the time of the day when food can be considered more important. It is needed to clarify in future research the relevance of time in participants' discourse, the question would be if it would appear with the same relevance if there wasn't a question focused on time. Nevertheless, the reason to include that question in the interview was to incentive the storyteller to share stories based on personal experience and that could describe and give a view on their personal relationship with food, that seems to have accomplished its mission. Finally, we consider necessary to do further research involving subjects who have no significant previous knowledge on the food topics. This would allow us to compare their motivations and develop a more precise idea on the general motivations and attitudes of people on the food field, and how to approach food awareness education for the general public, schools, consumers, families, etc..
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10. Recommendations This research has given some insights on individuals' topics of interest, motivations and attitudes about the food field, which we think could add some valuable information for the development and design of sustainable & healthy food workshops and discussions. First, it could be of interest to focus present and future food education on the following topics: •
Food as an experience,
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Food as a way of being part of our Earth community.
These described in more depth, as follows:
10.1 Food as an experience We think working on this topic is necessary for focused groups, community workshops and general food and dietary discussions, where the main and conductive subject of the activities is to share the importance of diversity and a sense of common support. Inside the theoretical frame, discussions should have less focused on dietary options, nutritional needs, and impact on health. In contrast, discussions and workshops should make emphasis on diversity present in personal needs, in ingredients, in the local environments and agricultural systems to be handled by a group through a meaningful community meal experience, within family boundaries, local community boundaries, or cultural boundaries. These activities should stimulate participants to be able to empathize the diverse reality of groups, and promote individual's personal action and participation in communityfamily meals. The relevant focus should be on supporting people to actively participate in designing meals, preparing, cooking with the idea to share a personal part of themselves and a personal understanding of others. This personal action should represent a first step towards developing awareness on food production and responsible consumption, to be able to take further action at a community perspective, at local level. In brief, less focus on rational, nutritional or dietary boxes and more focus on the behavioral and social aspect of food towards diversity. Diversity is something that all subjects of the research valued, something that is easy to identify in our environments but more difficult to identify at a personal-social sphere. Starting from the personal, working on enjoyable community meals, from an experience perspective rather than a nutritional perspective would help individuals to feel connected with group and environment, to reinforce the sense of belonging. This sense of belonging is the "mother soil" that supports meaningful action and involvement in food production-consumption systems, and ultimately, supporting a change in our economical and social realities.
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For instance, a type of workshop on diversity could be facilitated for inter-cultural groups to enjoy meals prepared by different people (themselves), with different tastes, products, appearance etc.. The fact of doing it together within a group experience, after some facilitated learning process, could become a powerful tool for inclusion and cohesion rather than a seed for discrimination or social alienation. Adequate group facilitation and a space to share feelings about the experience would be essential to carry out this activity.
10.2 Food as a way of being part of our Earth community Secondly, discussions and workshops also need to work on a higher level, for individuals to become an active part of the whole, supporting patterns and processes that promote healthier non violent food systems, with respect to nature and communities. Here, some suggestions and recommendations are made to create new workshops and talks on food awareness. For instance, a successful workshop that was created inside this EU partnership "The Future of Food", called "Diets and Landscapes", could be of interest for this purpose. This workshop consists in creating a collage (each participant create his/her own collage) with drawings of food landscapes, the landscapes that are needed to produce the ingredients and food they mainly eat in their daily life. In this way, the impact of food consumption on the environment and landscapes can be visualized and become meaningful because it is not based on factual, general information, it is created by each person as a result of his/her personal food consumption patterns. In this way individuals see and share a part of each other at the same level, there is no good or bad, just habits and landscapes; do we want to live in the landscape we are creating? that will bring meaningful experience and knowledge with the intention to support personal awareness on food and facilitate individuals to find the way they want to contribute to our Earth Community and identify the food they value.
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11. References Andrews M.,Squire C.,Tamboukuo M. 2008. Doing Narrative Analysis. SAGE Publications. London. Fanjul L., 2010. Motivations and Attitudes of Stakeholders in a Socio-Ecological Conflict. Case Study in Picos de Europa National Park, Spain. Thesis MSc Programme NCBM, Greenwich University, London. Madsena L.M., Adriansen H.K., 2004. Understanding the use of rural space: the need for multi-methods. Journal of Rural Studies 20, 485-497 Riessman C.K.,1991. Telling Stories: Narrative Approaches in Qualitative Research. Fall Vol.323, No.3, 161-166 Sandelowski M.,1993. Narrative Analysis (Qualitative Research Methods). Publications. London. p.8
SAGE
Taylor-Powell E., Renner M., 2003. Analysing Qualitative data (G3658-12). Board of Regents of the University of Wisconsin System. Cooperative Extension Publishing Operations. WI.
This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. 16