Abstract
ABSTRACT Changes in provisioning routines can trigger more sustainable food practices. Holiday periods, for instance, are paced by less constrained temporalities; often they are times when households travel and discover new shopping environments likely to prompt a shift towards the consumption of local and seasonal foods. However, the actualisation of such shifts relies primarily on social dispositions shaped throughout the life-course. Two case studies of women are compared to evidence how the slight differences between their social trajectories help to explain discrepancies between their food practices and the way they shop and cook during holidays. At a more general level, the objective of this article is to demonstrate how a practice-theoretical approach, with an attention to social trajectories of practitioners and to the context of performances, can help to understand under which conditions short-term transitions may lead to more sustainable consumption habits.
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