1236 | 247 | Critical thinking building to create sustainable food behaviors (buying, cooking, eating) through collective fanzine making | Léa Lamotte
“Transformation of human behavior is considered an essential part of the transitions and transformations towards global sustainability” (Gifford 2011, Swim et al. 2011). Yet, concrete changes of behaviors involve profound transformations of our values and believes. In the case of our intimate food practices of buying, cooking and eating, which are unsustainable and entangled in the global capitalist food system, it requires to develop individual and collective critical thinking that questions our food practices, knowledge and know hows. _x000D_
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Based on feminist pedagogy which “should engage students in a learning process that makes the world ‘more than less real” (bell hooks, 1989), I codeveloped a methodological process with a voluntary group of students of the University Pablo de Olavide and a local NGO in Sevilla (Spain). Our goal has been to transform “consumers” into “consum’actors”, empowered with their own enlightened agency, by relying on the idea that the “most legitimate transformations in the personal sphere can occur through transformative education” (Schlitz et al., 2010; O’Brien, 2013). _x000D_
Thus, we created a transgressive learning practice that disrupts traditional approaches to knowledge exchange (Anderson et al, 2019) through the production of a collective fanzine. This small-scale and independent publication seeks free expression using collage of visual and textual materials (photos, drawings, poetry, songs, etc). Among other topics, we reflected on intergenerational memories from the kitchen and changes in consumption patterns, emotional and physical sensations related to food consumption, and desirable food practices for future food practices that are just and inclusive. _x000D_
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I would like to present the result of this collective process (the fanzine itself) and share the lessons learnt (genesis of the process, main outcomes, difficulties and limits of the work). _x000D_
Léa Lamotte
Center of Development and Environment (CDE), University of Bern (CH)
ID Abstract: 247