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.

The COVID-19 pandemic has been a major stress test for the agri-food system. While most research has analysed the impact of the pandemic on mainstream food systems, this article examines how alternative and local food systems (ALFS) in 13 countries responded in the first months of the crisis. Using primary and secondary data and combining the Multi-Level Perspective with social innovation approaches, we highlight the innovations and adaptations that emerged in ALFS, and how these changes have created or supported the sustainability transition in production and consumption systems. In particular, we show how the combination of social and technological innovation, greater citizen involvement, and the increased interest of policy-makers and retailers have enabled ALFS to extend their scope and engage new actors in more sustainable practices. Finally, we make recommendations concerning how to support ALFS' upscaling to embrace the opportunities arising from the crisis and strengthen the sustainability transition.