“Food Topics”A narrative analysis study on

sustainable & healthy food themes on the EU learning partnership

“Future of food”

Author: Lidia Fanjul San Juan

Editor: Sebastian Burch

Gaia y Sofia SLL

Spanish partner of "Future of Food"

Grundtvig Learning Partnership Ref. 2013-1-HU1-GRU06-10303

July 2015

This project has been funded with support from the European Commission. This publication [communication] reflects the views only ofthe author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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Table of Content

1. The Learning Partnership – Future of food.........................................................1

1.1 Partner organizations........................................................................................2

2. Rationale for the research......................................................................................3

3. About Narrative Analysis.........................................................................................3

4. The Interview Questions.........................................................................................4

[IMAGE] Steps for Narrative Analysis.....................................................5

5. The Research..............................................................................................................6

6. Subjects of interview...............................................................................................7

7. Interpretation of results.........................................................................................7

8. Results........................................................................................................................8

8.1 Collective Themes or “Common Food Topics”.............................................8

8.2 Identified Main Motivations and Attitudes..................................................9

Food Quality.................................................................................................9

Food Production.......................................................................................10

Food Consumption...................................................................................11

9. Conclusions and discussion..................................................................................12

10. Recommendations...............................................................................................14

10.1. Food as an Experience..............................................................................14

10.2 Food as a way of being part of our Earth community........................15

11. References.............................................................................................................16

1. The Learning Partnership – Future of food

Between August 2013 and August 2015 a European Learning Partnership took place,called "Future of Food". (Grundtvig partnership nº 2013-1-HU1-GRU06-10303)

The adult learning partnership gathered participants from 5 different countries, Spain,Hungary, Ireland, Netherlands and Germany , during 7 meetings, to share knowledge,attitudes & skills on sustainable & healthy food for people & planet; following aconceptual framework of 4 fields of food:

1. Growing & collecting,2. Food preparation,3. Eating & sharing, 4. Education & communication.

Moments of the partnership by Agnes Repka

During the 2 year Learning partnership; participants had the opportunity to attend oneor more meetings in the different countries, resulting in a mixture of trainers, learners &hosts that brought different perspectives and expertise on food topics at differentstages of the program as well as the opportunity to engage with different communitysettings where food was an integral part of the educational, social & economical growthof such.

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1.1 Partner organizations

Each partner organization engaged during the partnership a small group of participantswith very different backgrounds and well developed personal diets, also coming fromdifferent working structures, cultures and natural landscapes. As a result, this brought arich variety of knowledge and views within a relatively small learning group. Thediversity brought up the need to work on common topics so as to be able to developsome guiding materials on new approaches to Non-formal & informal Food learning.

Partner information

• Hungarian Partner : Pandora Association (Coord: Agnes Repka)

◦ The aim of Pandora Deep Ecology Association is to create opportunities, time and space formutual learning, to form perspectives and acquire knowledge which help our harmoniouscoexistence with Nature. Our goal is to spread the insights and practices of deep ecology,voluntary simplicity and permaculture in a broader sense through different learning processes.Learning is a holistic process, involving body, mind and spirit, respecting all learning individualsand the community.

• Dutch Partner: The gift foundation (Coord: Monique Wijn)

◦ The Gift Foundation is a national network in the Netherlands of provincial contact points to helppeople living in poverty. The Gift Foundation is founded in 2010 by Lucia Amaya. A recent projectaround food is ‘share your garden’. This project aims to connect people together with surplusfrom the garden. To support poor people by setting up gardens and sharing the surplus.

• Spanish Partner: Gaia y Sofia SLL (Coord: Seb Burch)

◦ Gaia y Sofia SLL is a small social company engaged in Holistic Education and Socio-Ecologicalwork. A great deal of our time goes into non-formal education, organizing courses, workshopsand events, on topics related to art, ecology and alternative ways of living. We love networkingto build a more sustainable and fair future!

• German Partner: Wilde 7 (Coord: Joerg Zimmermann)

◦ Wilde-7 GbR is a small private enterprise set up to allow its two managing directors to turn theirpassion into something life sustaining, financially. Wilde-7 GbR also educates the wider publicabout the advantages of introducing wild flora into everyone’s diets again, as our predecessorsdid only a few decades ago naturally. Wilde-7 offers wild fresh herbs, workshops, lectures andstalls at events and gives Jus the freedom to make a living in a very rural area and to participatein other activities in ecovillage Sieben Linden, their home.

• Irish Partner: East Clare Community Co-op (Coord: Fionnuala Collins)

◦ East Clare East Clare Communiy Co-opCommunity Co-operative is a 27 year old “not-for profit”organisation that has been at the cutting edge of education, enterprise, social, cultural andenvironmental initiatives throughout its history. Today it hosts accredited and communityeducation courses, runs a family support service and community garden and second hand shopand is involved in a social enterprise coffee shop serving fresh and organic vegetarian food. In2013, The co-op received LEADER funding to construct a state of the art, sustainable foodtraining and enterprise centre, where micro food entrepreneurs are able to test out theirculinary ideas in an approved environment and training in all aspects of nutrition, food tourism,food hygiene and other catering based courses.

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2. Rationale for the research

After the second meeting in Spain, the author of this publication started to be aware of the cultural & geographical differences on participants diets and in consequence their “food attitudes”.

Food involves many aspect of our personal relationship with nature and with society,from the health perspective, the need to nurture our body, to economical and political behaviour shaped by the way we consume food. It affects not only our bodies, but the natural landscapes and ecosystems, and our communities and social cohesion.

Attitudes affect the way we understand food, and specially our relationship with ingredients, production systems, nature, and even our perception of time and economy.

Being aware of the relevance of these influencing factors, there is a need to deepen the understanding of different attitudes about sustainable & healthy food, to be able to identify our common “Food Topics” and the different attitudes within these topics.

For these reasons, the author decided to carry out a Narrative Analysis research aimed to explore different participants motivations and attitudes about food, diving into morals, experiences and formal understanding.

With this, its expected to identify some crucial common motivations involving the food subject that would help us suggest communicative and content wise strategies to create and develop new workshops.

Workshops that can engage with people in an effective way to rise awareness about food consumption and to promote healthy food habits (towards personal, environmentaland social health)

3. About Narrative Analysis

Narrative analysis represents a framework to try and understand the complexity of the subjects behind the interview data in a qualitative research (Sandelowski M., 1991; Andrews M. et al.2008 pg.1-12).

This method is used in social studies in the fields of psychology and health science, but italso "can be applied in socio ecological studies" (Fanjul L. 2010). It allows sketching a representation of the “experience” of each one of the subjects involved in the interviews. Investigators generally do not have direct access to the “subjects experience”(Riessman C.K.,1993), so this is a tool to include values and motivations expressed through “stories”, narratives about their experiences.

The author of this research considers this type of qualitative analysis very suited to do research on people's perceptions on food, because the personal-ethical and natural-cultural context of people can much easily be measured in a qualitative manner.

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Most of the related research and learning strategies on the food topics are based on quantitative data, focused either on nutritional values, agricultural efficiency, ecological footprint or economical consequences of food habits.

However there is a current debate on whether these isolated studies have the ability to grasp the whole scope of food, as researchers in the socio-ecological field have stated, “the research of agricultural practice must be combined with research of values and motives of landowners” (Madsena L.M., Adriansen H.K., 2004), as well as it makes sense to assert that research on food practices must also be combined with a research on values, motivations and attitudes of consumers or "eaters".

"Narratives, stories, are the main resource used by humans to express and communicate with others" (Fanjul L. 2010). Then, guiding semi-open interviews in which the individual talks about his or her experience, their “story” can provide high valued information, with little influenced from the researcher. But narrative analysis can be used to identify underlying values and motivations of individuals, only carefully defined and interpreted (Andrews et al. 2008).

For this reason, interviews were designed to incentive the "storyteller" to share experiences and narratives related to food subjects. We tried to incorporate open questions and guidelines for the storyteller to share his/her narrative. Questions that are open for personal interpretation, which would say more about underlying motivations and attitudes than trigger a "food diet discourse" that easily is expressed when a person is asked about specific food statements.

4. The Interview Questions ( Why not ask yourself these questions? )

- I invite you to close your eyes and remember the last meal your were very excited about. what do you see?taste? describe your experience.

- what is your perception of time around food? or relation involving time and food? growing, cooking, searching for food, eating...

- when is food good for you? how do you have a sense of the quality of the food?

- imagine your are growing most of your food yourself, or you are already doing it,.. what would have changed in your life?

-when do you consider food ethical - unethical?

- what would you personally be prepared to do in order to get good quality food?

-can you tell me what do you like or dislike in food production, as it is nowadays?

- try to describe a bad eating experience

- how is your way of eating different from your grandparents?

- what do you think is the most beautiful edible landscape? can you describe it?

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Steps for narrative analysis

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5. The Research

The analysis has followed 5 steps, as you can see in the previous image, from the design and recording of each interview to the identification of collective themes, identified as topics of interest that are common to all the participants and present in most of the storytellers' narratives.

Each of the 5 steps have been defined and implemented following the guidelines of specific literature on the narrative analysis method.

Step 0 – Interview Design

Step 1 – Interview Recording

Step 2 – Data Processing

Step 3 – Units of Analysis

Step 4 – Key themes and Analysis of Motivations

These key themes came up during the interview and emerged from storyteller’s priorities, motivations and concerns, within the analysis of the whole narrative (or interview), the whole story shared by the participant, combined with an analysis of motivations and values per question, how participants answered each one of the questions.

Step 5 – Collective Themes

Categories finally emerge from the collective. After all individuals were analysed, the themes or collective themes appeared as a result of the combination of all stories. Theseare the common main topics of interest on the food field.

More in depth information about this analysis method and how it is applied in practice is available in the following two publications, that have been used as guidelines for this research:

- Andrews M.,Squire C.,Tamboukuo M. 2008. Doing Narrative Analysis. SAGE Publications. London.

-Taylor-Powell E., Renner M., 2003. Analysing Qualitative data (G3658-12). Board of Regents of the University of Wisconsin System. Cooperative Extension Publishing Operations.

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6. Subjects of Interview

The rationale behind “subjects”' selection was to interview the program coordinator from each of the partner countries involved in the EU project, because as program coordinators they would be involved in all the project meetings and they have an overview of the whole project.

Furthermore, one additional participant from each country was selected to be interviewed. The factors that influenced this selection were: practicality, they were present during the meetings where interviews for this research were conducted; and different level of involvement in the project, 3 participants have participated in only 1 meeting during the project, and 2 participants have participated in more than 2 meetings.

It was important for the quality and relevance of this research, to interview participants who were "new comers" in the project, cause their motivations and attitudes around the topic of food may have not been influenced yet by their involvement in the project; so their narratives can be considered as fresh-new “food views”.

It is important to take into consideration that the results of this research is representative of people who are highly concerned and interested in food habits and food ethics.

Program coordinators:

-Agnes Repka (HU)

-Monique Wijn (NL)

-Sebastian Burch (SP)

-Fionnuala Collins (IR)

- Jörg Zimmermann (DE)

Participants:

- Erika Kármán (HU - 1 meeting)

- Belinda van der Pool (NL - 3meeting)

- Lucia Fernández (SP - 1 meeting)

- Trevor Morrissey (IR - 3 meetings)

- Claudia Marx (DE - 1 meeting)

7. Interpretation of results

The intention behind the synthesis and interpretation of the different entities of analysis is to identify personal positions present in the intersection between key themes emerged and participants' (or storytellers') answers to the questions.

This will give us information about the learning motivations of participants on food aspects, and some insights on their “food views”. Being able to identify common concerns, priorities and values that can provide useful information on what people interested in food are willing to know more about, and therefore how non-formal learning tools can be designed for people interested in sustainable and healthy food.

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8. Results

We can say that three collective themes were identified, as a result of the study.

The questions present in the interview, motivated participants' discourses on thefollowing collective themes: Food Quality, Food Production, Food Consumption.

It is also very important to mention that; in addition, due to the background and natureof the participants involved in this partnership, who are mainly concerned aboutsustainability and health in food; another two key collective themes were identified asessential parts present in all the three collective themes identified. In this wayenvironmental and health values are expressed when talking about each one of thethemes.

8.1 Collective Themes or “Common Food Topics”

a) Food Quality: This theme includes insights about subjects personalperception and relationship with food, what is important for each individual,what he/she considers "good food". Storytellers expressed their understandingand concept of "good quality food", and they mention different factors andmotivations that define the meals they like and the process of preparing andeating those meals. Some storytellers focus their attention on the ingredients,others on the process of preparation or the social interactions and celebrationwhile eating, etc...

This theme influences what participants' expect from food and the behaviourpatterns or habits they adopt in order to satisfy their needs.

6 out of 10 participants made mention to how their body "feels", before and after eating, as acrucial quality of good food, food that makes you feel good after eating it, or food that your bodyis telling you to eat, following your instinct. Also 6 out of 10 participants consider naturalness andfreshness of the ingredients as their main indicator of quality.

b) Food Production: Includes personal opinions and valuation about foodproduction systems and processes, how food should be produced, currentsituation and trends. We can perceive in storytellers' narratives a cleardistinction between big scale, industrial farming and small-scale local farming.

Most of the interviewees expressed the violence present in industrial production and perceive bigfood industries' behaviour as harmful. Also half of the interviewees mentioned the need to beconscious, and also described the spontaneous development of this consciousness once you getactively involved in growing food.

c) Food Consumption: This theme includes all kind of narratives that describeconsuming patterns, choosing what you buy. Participants showed theirawareness of the effects of food consumption in economy and society, whichmotivates most of them to promote local economies and support smallcommunities buying from local farmers or starting their own garden.

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8.2 Identified Main Motivations and Attitudes

Motivations and values were expressed by each storyteller (participant) in response toquestions throughout the whole narrative. This information from the analysis ofindividual answers, combined with participants' main statements and positions on theidentified key themes, allows us to have some insight and be able to identify mainmotivations and attitudes on the key food topics.

- Food Quality

Categorization of storytellers’ motivations and attitudes

• Naturalness Includes positions that expressed storytellers' preference forfresh, natural ingredients. What they most value is the natural aspect of food.Where the main personal motivation of storytellers (7 out of 10) is to consumefresh known products instead of processed food. They highly value freshingredients as the main quality of what it is to be considered good food.

• Care Includes participants' motivations to put care and effort in preparing andeating food. What they most value is the intentional aspect of food. Also thiscategory includes attitudes concerning the importance of time in foodpreparation, and their attitude in favour of eating food slowly. 7 out of 10participants mentioned, as one of their main motivations, to eat food when it ismade with love and care, when it follows a conscious and intentional process.And that is what mainly defines "good quality food" for them.

• Taste This category includes attitudes that highly value the taste as one of themain qualities of "good quality food". What they most value is the sensorialaspect of food. If it tastes good it is good. This motivation drives less than halfof the participants, not being really representative from the whole group.

• Eco-social Experience This category includes participant's motivationsdriven by the food experience as a whole, including social interaction, culturalhabits and personal and aesthetic journeys. What they most value is theexperiential aspect of food. This main motivation is strongly representative ofall the storytellers, they all mentioned the experience as the strongestmotivation that defines "good quality food". Sometimes it is as a personalsatisfaction, having chosen the environment and moment that you like, or agroup feeling, being in a family meal or a meal with your community andfriends, and also the satisfaction in following your cultural traditions and eatinga meal with sense of place and belonging.

• Nutrition: This category includes participant's more concern about thefunctional aspect of food, where their motivation is to give crucial emphasis atthe nutritional value of food, food is good when it has certain minerals, vitaminsand nutrients. This category has been only expressed by 2 out of 10 storytellers.

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- Food Production

Categorization of storytellers’ motivations and attitudes

• Non-violent & diverse This category includes storytellers' attitudes ofrejection to violence in food production, violence that is nowadays inflicted topeople, animals, plants, ecosystems and landscapes. And also storytellers'attitude against monoculture and lack of diversity in food production systems. 9out of 10 participants have made their position clear against violence, lack ofdiversity and imposition of monoculture standards.

• Industrial Unhealthy & Poor Food Including attitudes againstindustrial food products, which are unhealthy for humans, causing illnesses.Their narratives state that industrial products are poor, lack diversity and theirimpact in human health is very negative. 7 out of 10 participants have madestrong statements against fast food products and 2 of these participants haveexpressed their concern that companies produce industrial food that isdirectly connected with health problems, according to them, food is poisonedwith certain ingredients, chemicals, etc..

• Connected to People and Place Includes attitudes that highly valuethe importance of the place we live in, the community and the people in foodsystems. Traditions and cultural understanding is very important to establishfood production systems that respect place and community. 7 out of 10participants have positioned themselves in favor of food production systemsthat are inclusive for people and respect they environment and the localresources. Seasonality as a relevant factor in food production has been alsomentioned, by the participants.

• Take Action! Grow Organic This position gathers more than half ofthe participants (7 out of 10) whose position is to take hands on and getinvolved as much as possible in food production, grow vegetables, breedanimals yourself. Most of them also expressed their motivation to grow organicfood as part of their attitude.

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- Food Consumption

Categorization of storytellers’ motivations and attitudes

• Support Local Farmers Includes storytellers' willingness and attitude infavour of buying from local farmers and supporting the local economy andtheir businesses with that money. Half of the participants adopted this position,and most of them also shared similar understanding of the concept of fairtrade. They consider that by buying directly from local producers we are payinga fair price and acknowledging farmers' work; something that they don't believehappens at a larger scale or by buying supermarket or global products.

• Self-consume Includes storytellers' motivations and attitudes towards self-sufficiency, growing and consuming their own production. In general,participants with this position (7 out of 10) are focused on the production ofvegetables and grains, and a couple of them also include animals in theirnarratives.

• Consumer Habits impact. Be Conscious! Storytellers adoptattitudes in favor of responsible consumerism. 5 out of 10 participants explicitlymentioned the direct relationship between people and food as beneficial andthey highly value conscious food consumption, having knowledge about thechoices you make when buying food or producing it yourself.

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9. Conclusions and discussion

Conclusions are made based on participants' motivations concerning the quality of food, and mainly, the environmental and healthy aspect of food, due to the nature of this EU non-formal adult education partnership.

From the results of the narrative analysis, a common ground of motivations, attitudesand values seems to be present between participants of this research, in this case alsoparticipants in a learning project, from different EU countries and cultural backgroundswho are concerned about food and already have little-to-in-depth knowledge and skillson the food field.

It is to say that food quality and food production represent participants' main topics ofinterest on food. Both aspects appear to be deeply rooted in participants' understandingand perception of food, and therefore their motivations and attitudes concerning foodare built and shaped around them.

All participants share similar motivations and patterns, identified in relation to thethemes of food production and food consumption, with special focus on what can bedefined as the community aspect of food (involving people and environment). Mostparticipants expressed motivations that include producing and eating healthy food,supporting local economies, buying food from local farmers or just becoming self-sufficient, and eating food that is connected to them, that they somehow "know", andthat will not make any harm to humans, animals, plants and the Earth as a whole system.

In particular, common motivations are strongly representative when participants sharestories (built by concepts, ideas, past experiences, habits, etc..) about industrial foodproduction systems. Participants perceive current industrial production systems as veryharmful and unfair. The second most relevant motivation expressed by the participants(9 out of 10) is to stop and change the way main food production is functioning; havingbeen described as violent towards people, animals, plants, ecosystems and landscapes,abusive, and based on monoculture and "abstract" standards. There is unanimity in themotivation of participants to be part of a change in food production and supportalternatives which are non-violent and which respect diversity in any form. In addition,there is a significant attitude to promote or take action in food production at smallerscale, connected to people and place, and if best, becoming self sufficient.

But what became more relevant in participants' narratives, as it was present in all theparticipants' analysis of motivations and attitudes, without exception, is the fact thatfood quality is the main driving motivation for all participants to engage and experiencesatisfaction with food; and that this quality is assessed by means of the food experience.What we can define as the personal aspect of food. They are all motivated by food as anexperience and what they most value is the experiential aspect of food. So as aconclusion, it is clear that our personal relationship with food within our family,community, culture is what we most value and what shapes and motivates our opinionsand habits on the food field.

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It is worth to mention that personal diets, such as vegan, raw vegan, vegetarian...wherenot strongly present in participants' narratives; neither, the concern about nutritionalvalues of food. The qualities expressed were freshness, appearance, care...sharing thefood with people and having a sense of belonging.

Due to the weight of the experiential part of food, the meals, embedded in participants'motivations and attitudes, personal commitments and dietary options seem to be ableto create some stress in individuals when theses options and commitments are notshared or valued by other members of the family or community. 5 out of 10 participants in thisresearch mentioned the difficulties in going against the main stream trends, difficulties in sharing a mealwith people, with family.. A couple of participants, also mentioned the fact that they would not eatsomething made by others if it is not "good food" according to their diet and ethics. So, we can say thatany imposition, lack of freedom on this aspect can create a barrier and division on whatparticipants' most value, the meal experience.

It is also worth mentioning that "time" appeared as a very important factor inparticipants' narratives. Half of the participants have explicitly expressed the need toslow down food processes, preparing and eating food slowly; although we have toconsider that time was part of the questions included in the interview. The questionconcerning time, was open enough for people to able to share many differentperspectives of time and food, concerning time in preparation, eating time, time neededto grow food or time people spend thinking about and choosing food; also the time ofthe day when food can be considered more important.

It is needed to clarify in future research the relevance of time in participants' discourse,the question would be if it would appear with the same relevance if there wasn't aquestion focused on time. Nevertheless, the reason to include that question in theinterview was to incentive the storyteller to share stories based on personal experienceand that could describe and give a view on their personal relationship with food, thatseems to have accomplished its mission.

Finally, we consider necessary to do further research involving subjects who have nosignificant previous knowledge on the food topics. This would allow us to compare theirmotivations and develop a more precise idea on the general motivations and attitudesof people on the food field, and how to approach food awareness education for thegeneral public, schools, consumers, families, etc..

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10. Recommendations

This research has given some insights on individuals' topics of interest, motivations andattitudes about the food field, which we think could add some valuable information forthe development and design of sustainable & healthy food workshops and discussions.

First, it could be of interest to focus present and future food education on the followingtopics:

• Food as an experience,

• Food as a way of being part of our Earth community.

These described in more depth, as follows:

10.1 Food as an experience

We think working on this topic is necessary for focused groups, community workshopsand general food and dietary discussions, where the main and conductive subject of theactivities is to share the importance of diversity and a sense of common support.

Inside the theoretical frame, discussions should have less focused on dietary options,nutritional needs, and impact on health. In contrast, discussions and workshops shouldmake emphasis on diversity present in personal needs, in ingredients, in the localenvironments and agricultural systems to be handled by a group through a meaningfulcommunity meal experience, within family boundaries, local community boundaries, orcultural boundaries.

These activities should stimulate participants to be able to empathize the diverse realityof groups, and promote individual's personal action and participation in community-family meals. The relevant focus should be on supporting people to actively participatein designing meals, preparing, cooking with the idea to share a personal part ofthemselves and a personal understanding of others. This personal action shouldrepresent a first step towards developing awareness on food production andresponsible consumption, to be able to take further action at a community perspective,at local level.

In brief, less focus on rational, nutritional or dietary boxes and more focus on thebehavioral and social aspect of food towards diversity. Diversity is something that allsubjects of the research valued, something that is easy to identify in our environmentsbut more difficult to identify at a personal-social sphere. Starting from the personal,working on enjoyable community meals, from an experience perspective rather than anutritional perspective would help individuals to feel connected with group andenvironment, to reinforce the sense of belonging. This sense of belonging is the "mothersoil" that supports meaningful action and involvement in food production-consumptionsystems, and ultimately, supporting a change in our economical and social realities.

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For instance, a type of workshop on diversity could be facilitated for inter-culturalgroups to enjoy meals prepared by different people (themselves), with different tastes,products, appearance etc.. The fact of doing it together within a group experience, aftersome facilitated learning process, could become a powerful tool for inclusion andcohesion rather than a seed for discrimination or social alienation. Adequate groupfacilitation and a space to share feelings about the experience would be essential tocarry out this activity.

10.2 Food as a way of being part of our Earth community

Secondly, discussions and workshops also need to work on a higher level, for individualsto become an active part of the whole, supporting patterns and processes that promotehealthier non violent food systems, with respect to nature and communities.

Here, some suggestions and recommendations are made to create new workshops andtalks on food awareness.

For instance, a successful workshop that was created inside this EU partnership "TheFuture of Food", called "Diets and Landscapes", could be of interest for this purpose.

This workshop consists in creating a collage (each participant create his/her own collage)with drawings of food landscapes, the landscapes that are needed to produce theingredients and food they mainly eat in their daily life. In this way, the impact of foodconsumption on the environment and landscapes can be visualized and becomemeaningful because it is not based on factual, general information, it is created by eachperson as a result of his/her personal food consumption patterns.

In this way individuals see and share a part of each other at the same level, there is nogood or bad, just habits and landscapes; do we want to live in the landscape we arecreating? that will bring meaningful experience and knowledge with the intention tosupport personal awareness on food and facilitate individuals to find the way they wantto contribute to our Earth Community and identify the food they value.

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11. References

Andrews M.,Squire C.,Tamboukuo M. 2008. Doing Narrative Analysis. SAGE Publications.London.

Fanjul L., 2010. Motivations and Attitudes of Stakeholders in a Socio-Ecological Conflict.Case Study in Picos de Europa National Park, Spain. Thesis MSc Programme NCBM,Greenwich University, London.

Madsena L.M., Adriansen H.K., 2004. Understanding the use of rural space: the need formulti-methods. Journal of Rural Studies 20, 485-497

Riessman C.K.,1991. Telling Stories: Narrative Approaches in Qualitative Research. FallVol.323, No.3, 161-166

Sandelowski M.,1993. Narrative Analysis (Qualitative Research Methods). SAGEPublications. London. p.8

Taylor-Powell E., Renner M., 2003. Analysing Qualitative data (G3658-12). Board of Regents of the University of Wisconsin System. Cooperative Extension Publishing Operations. WI.

This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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