Abstract
Alternative food networks (AFNs) are often associated with sustainable food behaviours, though their impact on the practices and diets of their followers remain under studied. In line with economic and network sociology, this chapter focuses on the social relationships generated by purchasing in an AFN as possible levers for more sustainable food practices and diets. Based on two case studies in southern France—an open-air market in short food supply chains and a food cooperative with a mix of diverse products—we highlight three relational mechanisms favourable to the transition towards more sustainable food practices. These results lead to a discussion about the notion of food environments, as well as recommendations for future research and policy makers.
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