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Sustainability: Science, Practice and Policy Volume 18, 2022 - Issue 1
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Special Issue: Disruption in Everyday Life: Changing Social Practices and Dynamics in Consumption

COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

Claire Hoolohana Tyndall Centre for Climate Change Research, ESRC Centre for Climate Change and Social Transformation, University of Manchester, Manchester, UKCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1606-9614View further author information
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Sigrid C. O. Wertheim-Heckb Environmental Policy Group, Department of Social Sciences, Wageningen University, Wageningen, NetherlandsORCID Iconhttps://orcid.org/0000-0002-4261-9181View further author information
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Fanny Devauxc Centre de Sociologie des Organisations, Centre National de la Recherche Scientifique, Paris, FranceView further author information
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Lorenzo Domaneschid Department of Sociology and Social Research, University of Milano-Bicocca, Milan, ItalyView further author information
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Sophie Dubuisson-Quellierc Centre de Sociologie des Organisations, Centre National de la Recherche Scientifique, Paris, FranceORCID Iconhttps://orcid.org/0000-0001-5341-0431View further author information
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Martina Schäfere Centre for Technology and Society, Technische Universität Berlin, Berlin, GermanyORCID Iconhttps://orcid.org/0000-0003-2240-6928View further author information
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Ulrikke B. Wethalf Centre for Development and the Environment, University of Oslo, Oslo, NorwayView further author information
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Pages 16-36 | Received 21 Apr 2021, Accepted 26 Nov 2021, Published online: 30 Jan 2022

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Simona Zollet, Julia Siedle, Miriam Bodenheimer, Steven R. McGreevy, Caroline Boules, Clemens Brauer, Md. Habibur Rahman, Christoph D. D. Rupprecht & Johannes Schuler. (2022) From locked-down to locked-in? COVID-induced social practice change across four consumption domains. Sustainability: Science, Practice and Policy 18:1, pages 796-821.
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Jo Lindsay, Ruth Lane, Rob Raven & David Reynolds. (2022) Bread baking, food growing, and bicycle riding: practice memories and household consumption during the COVID-19 lockdowns in Melbourne. Sustainability: Science, Practice and Policy 18:1, pages 466-482.
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Francesca Forno, Mikko Laamanen & Stefan Wahlen. (2022) (Un-)sustainable transformations: everyday food practices in Italy during COVID-19. Sustainability: Science, Practice and Policy 18:1, pages 201-214.
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Articles from other publishers (3)

Arve Hansen & Kenneth Bo Nielsen. 2023. Consumption, Sustainability and Everyday Life. Consumption, Sustainability and Everyday Life 3 26 .
Magnus Boström, Helena Römmelmann & Lina Sandström. (2022) Could practices of reduced consumption during the COVID-19 pandemic facilitate transformative change for sustainability? Experiences from Sweden and Ireland. Frontiers in Sustainability 3.
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Arve HansenArve Hansen. 2022. Consumption and Vietnam’s New Middle Classes. Consumption and Vietnam’s New Middle Classes 173 194 .

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