The Locavore Chef in Alberta: A Situated Social Practice Analysis

A sub-culture of locavore chefs is playing a critical but under-examined role in addressing concerns about the conventional, industrialized food system by re-localizing the sourcing, processing, and preparation of food. The values that underlie why certain chefs decide to work in this niche market, their strategies to overcome the situational challenges of sourcing locally produced food, and the ways they develop the knowledge and skills needed to prepare and incorporate these ingredients into appealing menus all point to the unique position that these chefs occupy in the local food movement. This paper presents insights from a study that utilized in-depth interviews to investigate the culinary practices of twenty-three local food-promoting chefs in Alberta, Canada. Using a social practice theory framework, these chefs' culinary practices were examined based on what material conditions they encountered, how they employed particular skills and competencies and why they decided to become locavores. This study reveals that although issues of product accessibility, distribution, cost, and consistency of quality and volume are constraining factors, chefs' ability to innovate and reskill, to foster supportive relationships with farmers and consumers, and their commitment to alternative values are keys to their success in niche local markets.