1236 | 244 | Building critical thinking and generating transformations of our daily unsustainable food practices (buying, cooking, eating) through the co-creation of a fanzine

As consumers in Europe, most of our daily food practices of buying, cooking and eating, entangled in the global capitalist food system, are unsustainable. Inequal power relations within the global food system make it complicated, for the consumers, to transform their food behaviors. Nevertheless, “transformation of human behavior is considered an essential part of the transitions and transformations towards global sustainability” (Gifford 2011, Swim et al. 2011). However, the concrete change of behaviors is a long-term process, which first requires the development of individual and collective critical thinking that questions the values and beliefs that underlie our food practices. _x000D_
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How to develop such a critical thinking? How to transform “consumers” into “consum’actors”, empowered with their own enlightened agency? _x000D_
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To do so, 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 (Sevilla). 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), we created a transgressive learning practice that disrupts traditional approaches to knowledge exchange (Anderson et al, 2019). Indeed, to valorize the “pluri-versity” of knowledge related to food knowledge and know-hows, we established a process to produce a collective fanzine. Rooted in DIY dynamics, this kind of independent and small-scale publication seeks free expression using collage of visual and textual materials (photos, drawings, poetry, etc). _x000D_
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I would like to share the methodological process developed and the diversity of visual methods used to reflect with the students on, among others, memories from the kitchen, emotions and physical sensations related to food practices, with a gender lens.

Léa Lamotte
Center of Development and Environment (CDE), University of Bern (Switzerland)

ID Abstract: 244