Esta tese busca a compreensão de como o ambiente da cozinha e os eletrodomésticos nela inseridos estão articulados aos modos de vida das pessoas. Parte do princípio de que as pessoas organizam suas vidas de diferentes maneiras, ancoradas em hábitos e valores que foram sendo constituídos, mantidos ou modificados ao longo da história da humanidade. Esses hábitos e valores são decorrentes de contextos culturais, sociais, econômicos, geográficos, políticos e tecnológicos em que vivem as pessoas, além da bagagem material e imaterial particular de cada uma delas, inter-relacionados e interdependentes na composição do meio ambiente, manifestando a complexidade e a diversidade cultural. Entende-se a cozinha como um espaço de manifestação cultural e, desta maneira, de expressão de identidades que envolvem desde a alimentação ali preparada e servida, a organização de diferentes tipos de artefatos nesse espaço, bem como o posicionamento e funções da cozinha no contexto da habitação. E, ainda, que esses elementos representam valores simbólicos de seus moradores e moradoras (ou usuários e usuárias), em diferentes graus de interferência, pois há aqueles(as) que exercem maior ou menor influência sobre a constituição e a manutenção desse espaço. Com esta perspectiva, este estudo está ancorado em uma base teórica interdisciplinar, que transita principalmente entre a antropologia, a sociologia, a arquitetura e o design, visando esclarecer temas relacionados às origens da cozinha e às mudanças sociais associadas ao desenvolvimento de recursos tecnológicos nesse ambiente, especialmente, aos eletrodomésticos. Compreendendo que mudanças sociais e desenvolvimento tecnológico constituem produto e processo integrados em determinado sistema, foi realizada uma pesquisa qualitativa de cunho interpretativo com casais da cidade de Florianópolis/SC, tendo como objetivos: identificar e interpretar de que maneira são estabelecidas as rotinas no ambiente doméstico, especificamente na cozinha; identificar e interpretar como as pessoas percebem a interferência de recursos tecnológicos no seu cotidiano no ambiente doméstico, especificamente na cozinha; identificar e interpretar hábitos de consumo de artefatos eletroeletrônicos no ambiente doméstico, relacionados à cozinha; identificar e interpretar diferenças nas relações de gênero no ambiente doméstico, especialmente na cozinha, compreendendo que tudo isso se dá sob cenários e em contextos de diversidade e hibridação cultural. Os resultados da pesquisa possibilitam ampliar e aprofundar o conhecimento sobre os contextos, perfis e requisitos das pessoas para as quais se voltam atividades projetuais inter-relacionadas como as de arquitetura, design, dentre outras. / The aim of this thesis is to understand how the kitchen environment and the home appliances are articulated to the people´s lifestyle. It assumes that people organize their lives in different ways, anchored in habits and values that were being created, maintained or modified throughout the history of humanity. These habits and values are due to the cultural, social, economic, geographic, political and technological contexts in which people live, as well as the material and immaterial personal background of each one of them, interrelated and interdependent in the composition of the environment, manifesting the complexity and the cultural diversity. The kitchen is seen as an environment of cultural expression and, thus, the expression of identities. It involves not only food preparation and serving, but also the organization of different types of artifacts in this space, as well as the positioning and the kitchen functions in the housing context. These elements represent symbolic values of its residents (or users), in different degrees of interference, because there are those who have more or less influence on this space formation and maintenance. With this perspective in mind, this study is anchored in a theoretical interdisciplinary basis that moves mainly among anthropology, sociology, architecture and design, aiming to clarify issues related to the origins of the kitchen and the social changes associated with the development of technological resources in this environment, especially, to home appliances. Understanding that social changes and technological development constitute integrated product and process in a system, a qualitative and interpretative research with couples from the city of Florianópolis/SC has been conducted. The main goals of this research were: to identify and interpret how the routines are established in the home environment specifically in the kitchen; to identify and interpret how people perceive the interference of technological resources in their daily lives in the home, specifically in the kitchen; to identify and interpret consumption habits of electronic artifacts in the home environment, related to the kitchen; to identify and interpret differences in gender relations in the household, especially in the kitchen, realizing that all this takes place in scenarios and contexts of cultural diversity and hybridization. The survey results enable to broaden and deepen the knowledge on the contexts, profiles and requirements of the people to whom the projetual interrelated activities are made such as architecture and design, among others.

Esta tese busca a compreensão de como o ambiente da cozinha e os eletrodomésticos nela inseridos estão articulados aos modos de vida das pessoas. Parte do princípio de que as pessoas organizam suas vidas de diferentes maneiras, ancoradas em hábitos e valores que foram sendo constituídos, mantidos ou modificados ao longo da história da humanidade. Esses hábitos e valores são decorrentes de contextos culturais, sociais, econômicos, geográficos, políticos e tecnológicos em que vivem as pessoas, além da bagagem material e imaterial particular de cada uma delas, inter-relacionados e interdependentes na composição do meio ambiente, manifestando a complexidade e a diversidade cultural. Entende-se a cozinha como um espaço de manifestação cultural e, desta maneira, de expressão de identidades que envolvem desde a alimentação ali preparada e servida, a organização de diferentes tipos de artefatos nesse espaço, bem como o posicionamento e funções da cozinha no contexto da habitação. E, ainda, que esses elementos representam valores simbólicos de seus moradores e moradoras (ou usuários e usuárias), em diferentes graus de interferência, pois há aqueles(as) que exercem maior ou menor influência sobre a constituição e a manutenção desse espaço. Com esta perspectiva, este estudo está ancorado em uma base teórica interdisciplinar, que transita principalmente entre a antropologia, a sociologia, a arquitetura e o design, visando esclarecer temas relacionados às origens da cozinha e às mudanças sociais associadas ao desenvolvimento de recursos tecnológicos nesse ambiente, especialmente, aos eletrodomésticos. Compreendendo que mudanças sociais e desenvolvimento tecnológico constituem produto e processo integrados em determinado sistema, foi realizada uma pesquisa qualitativa de cunho interpretativo com casais da cidade de Florianópolis/SC, tendo como objetivos: identificar e interpretar de que maneira são estabelecidas as rotinas no ambiente doméstico, especificamente na cozinha; identificar e interpretar como as pessoas percebem a interferência de recursos tecnológicos no seu cotidiano no ambiente doméstico, especificamente na cozinha; identificar e interpretar hábitos de consumo de artefatos eletroeletrônicos no ambiente doméstico, relacionados à cozinha; identificar e interpretar diferenças nas relações de gênero no ambiente doméstico, especialmente na cozinha, compreendendo que tudo isso se dá sob cenários e em contextos de diversidade e hibridação cultural. Os resultados da pesquisa possibilitam ampliar e aprofundar o conhecimento sobre os contextos, perfis e requisitos das pessoas para as quais se voltam atividades projetuais inter-relacionadas como as de arquitetura, design, dentre outras. / The aim of this thesis is to understand how the kitchen environment and the home appliances are articulated to the people´s lifestyle. It assumes that people organize their lives in different ways, anchored in habits and values that were being created, maintained or modified throughout the history of humanity. These habits and values are due to the cultural, social, economic, geographic, political and technological contexts in which people live, as well as the material and immaterial personal background of each one of them, interrelated and interdependent in the composition of the environment, manifesting the complexity and the cultural diversity. The kitchen is seen as an environment of cultural expression and, thus, the expression of identities. It involves not only food preparation and serving, but also the organization of different types of artifacts in this space, as well as the positioning and the kitchen functions in the housing context. These elements represent symbolic values of its residents (or users), in different degrees of interference, because there are those who have more or less influence on this space formation and maintenance. With this perspective in mind, this study is anchored in a theoretical interdisciplinary basis that moves mainly among anthropology, sociology, architecture and design, aiming to clarify issues related to the origins of the kitchen and the social changes associated with the development of technological resources in this environment, especially, to home appliances. Understanding that social changes and technological development constitute integrated product and process in a system, a qualitative and interpretative research with couples from the city of Florianópolis/SC has been conducted. The main goals of this research were: to identify and interpret how the routines are established in the home environment specifically in the kitchen; to identify and interpret how people perceive the interference of technological resources in their daily lives in the home, specifically in the kitchen; to identify and interpret consumption habits of electronic artifacts in the home environment, related to the kitchen; to identify and interpret differences in gender relations in the household, especially in the kitchen, realizing that all this takes place in scenarios and contexts of cultural diversity and hybridization. The survey results enable to broaden and deepen the knowledge on the contexts, profiles and requirements of the people to whom the projetual interrelated activities are made such as architecture and design, among others.

Este estudo teve como objetivo o desenvolvimento de uma ferramenta para avaliar estruturas físicas, leiaute e materiais de construção de cozinhas industriais. Na primeira etapa do trabalho, diversas legislações sanitárias e documentos técnicos foram avaliados, a fim de identificar itens pertinentes à construção da ferramenta. Com base nisso, foram elaboradas 196 perguntas, divididas em 24 itens, as quais compuseram a ferramenta de avaliação de estruturas (check-list). O check-list foi encaminhado para especialistas da área de segurança de alimentos, para que estes verificassem a adequação das perguntas e conferissem pesos para cada uma delas, conforme a possibilidade na contaminação e o impacto na segurança dos alimentos. O peso 1 (um) foi atribuído aos itens da estrutura física das cozinhas, que poderiam causar impacto na segurança de alimentos, porém que dificilmente resultariam em contaminação dos alimentos ou causariam surtos alimentares, como, por exemplo, as áreas externas, portas externas e fechamento automático de portas de sanitários. O peso 2 (dois) foi atribuído às perguntas sobre a estrutura física da cozinha que poderiam causar contaminação indireta nos alimentos, exemplos: portas internas ajustadas aos pisos e batentes, caixas de gordura e de esgoto compatíveis ao volume de resíduos, entre outros. O peso 4 (quatro) foi atribuído às questões sobre a estrutura física das cozinhas que poderiam causar contaminação direta aos alimentos, como, por exemplo, estrutura dos telhados e tetos, áreas de produção com fluxo linear, entre outras Após a revisão do check-list, foram retiradas as perguntas que não foram consideradas pertinentes ao setor de alimentação e então foi calculado um peso médio para cada pergunta, tendo como base os pesos atribuídos por cada avaliador. A versão final do check-list resultou em 23 itens, compostos por 126 perguntas. Na segunda etapa do trabalho, foi realizada a utilização prática do check-list com o objetivo de testar a aplicação da ferramenta de avaliação e identificar os problemas mais frequentes na construção civil de cozinhas industriais. Para tanto, as cozinhas industriais existentes na região metropolitana de Porto Alegre/RS (RMPA) foram consideradas e identificadas como o universo da pesquisa, possibilitando a visita a um número significativo de cozinhas industriais. O número de cozinhas identificado na RMPA foi de 248 unidades, das quais 52 foram visitadas. Para avaliar cada unidade visitada com relação à adequação sanitária de suas instalações, foi elaborado o Índice Sanitário de Edificações (ISE). O ISE é uma média harmônica ponderada dos itens aplicáveis, a qual leva em consideração os pesos conferidos a cada pergunta e se o item foi conforme ou não. As respostas do check-list foram analisadas no Microsoft Excel 2010 e a análise estatística foi realizada no programa IBM® SPSS® STATISTICS versão 18.0, adotando o nível de significância de 5% As principais não conformidades observadas foram infiltrações, goteiras, tubulações sem capacidade para vazão adequada, pias e sifões entupidos, pouca quantidade de ralos, caimento dos pisos, caixa de gordura, pouca luminosidade, ventilação e conforto térmico. Do total de unidades avaliadas, 1 (2%) apresentou índice de adequação excelente, 14 (27%) índice de adequação bom, 32 (61%) índice de adequação médio e 5 (10%) índice de adequação ruim. Além do índice de adequação ao check-list, foi calculado um índice de adequação aos itens requeridos por legislação. O volume de empresas que apresentaram índices entre os níveis de adequação excelente e bom aumentou quando comparado ao índice de adequação ao chek-list, passando para 4 (8%) com índice excelente, 27 (51%) com índice bom, 20 (39%) com índice médio e 1 (2%) com índice ruim. Os resultados indicam que as cozinhas industriais apresentaram inadequações em suas instalações, já que em sua maioria apresentaram índices medianos ou inferiores de adequação aos itens da legislação e ao ISE. Cozinhas com estas falhas nas instalações podem ter prejudicadas suas condições higiênico- sanitárias do processo, trazendo riscos potenciais para a produção de alimentos. Com a identificação dos problemas nas edificações e leiutes, pôde- se indicar soluções para contribuir na gestão de segurança dos alimentos em serviços de alimentação, prevenindo a contaminação de alimentos. / This study aimed to develop a tool to evaluate physical structures, layout and materials of industrial kitchens. In the first stage of the work, several sanitary legislations and technical documents were evaluated in order to identify items pertinent to the construction of the tool. Based on this, check-list tool were elaborated containing196 questions, divided into 24 items. The checklist was assessed to food safety experts to verify the appropriateness of the questions and to check weights for each one, depending on the possibility of contamination and impact on food safety. Weight 1 (one) was attributed to the items in the kitchen's physical structure, which could impact on food safety, but would hardly result in contamination of food or food outbreaks, such as external areas, external doors and automatic door closing of toilets. Weight 2 (two) was attributed to the questions about the physical structure of the kitchen that could cause indirect contamination in the food, some examples: internal doors adjusted to the floors and stops, fat and sewage boxes compatible with the volume of waste. Weight 4 (four) was attributed to questions about the physical structure of the kitchen that could cause direct contamination of food, such as the structure of roofs and ceilings, production areas with linear flow. After reviewing the checklist, the questions that were not considered pertinent to the food sector were removed, and then an average weight was calculated for each question, based on the weights assigned by each evaluator The final version of the checklist resulted in 23 items consisting of 126 questions. In the second stage of the work, the practical check-list was used, with the objective of testing the application of the evaluation tool and identifying the most frequent problems in the civil construction of industrial kitchens. To this end, the industrial kitchens in the metropolitan area of Porto Alegre / RS (RMPA) were considered and identified as the research universe, allowing the visit of a significant number of industrial kitchens. The number of kitchens identified in the RMPA was 248 units, of which 52 were visited. To evaluate each unit visited in relation to the sanitary adequacy of its facilities, the Sanitary Building Index (ISE) was elaborated. The ISE is a weighted harmonic mean of the applicable items, which takes into account the weights given to each question and whether or not the item was compliant. The checklist responses were analyzed in Microsoft Excel 2010 and statistical analyzes were performed using the IBM® SPSS® STATISTICS version 18.0 program, adopting the 5% significance level. The main nonconformities observed were infiltrations, gutters, pipes with no adequate flow capacity, clogged sinks and siphons, few drains, floor trim, grease box, low luminosity, ventilation and thermal comfort Of the total number of units evaluated, 1 (2%) presented an excellent suitability index, 14 (27%) were adequately matched, 32 (61%) were adequately matched, and 5 were considered adequately matched. In addition to the index of adequacy to the checklist, an index of adequacy to the items required by legislation was calculated. The volume of companies that presented excellent and good levels of adequacy increased when compared to the index of adequacy to the former chek-list, passing to 4 (8%) with excellent index, 27 (51%) with good index, 20 (39 %) with average index and 1 (2%) with poor index. The results indicate that the industrial kitchens presented inadequacies in their facilities, since in their majority they presented medium or inferior indexes of adequacy to the items of the legislation and the ISE. Kitchens with these facility failures may have impaired their hygienic-sanitary conditions of the process, bringing potential risks to food production. With the identification of problems in buildings and law, it was possible to indicate solutions to contribute to the management of food safety in food services, preventing the contamination of food.

Los comedores populares autogestionarios - CPA tienen más de 35años de existencia, desde 1978, a la cabeza de mujeres valerosas, en una Lima pobre, migrante y luchadora. Estas mujeres lucharon frente al Estado por derechos y reivindicaciones, como servicios básicos y políticas alimentarias. Las mujeres hicieron, de temas caseros, políticas públicas que lograron sostener, en gran medida, la crisis económica a fines de la década de 1980 e inicios de la de 1990, dando así muestras de organización a gran escala en un con- texto sumamente difícil. En ese complicado panorama, convivieron con integrantes del grupo subversivo del Partido Comunista del Perú-Sendero Luminoso - PCP-SL, que incursionó en las barriadas para «profundizar las contradicciones» y aplicó, en nombre de la justicia, estrategias de guerra.La investigación rastrea las trayectorias de las exdirigentas de los CPA en el distrito limeño de El Agustino, y recoge sus testimonios sobre la violencia política que les tocó vivir entre 1978 y 19922 ysobre las problemáticas relaciones con el Estado. Esta convivencia produjo un complicado tejido de hilos muy delgados, donde lascercanías y lejanías de estas mujeres frente a Sendero Luminoso fueron parte de un proceso más complejo. / The self-managed people’s kitchens (CPA) have more than thirty five years of existence since 1978. They are led by brave women who live in a poor, inmigrant and courageous Lima. They struggled with the state for their rights and demands for basic services and food policies. These women made home topics into declared public policies and were able to bear through the economic crisis of the 80s and part of the 90s, showing a highly effective way of organization in a very difficult period. In that very complex context they were able to get along with members of Sendero Luminoso (SL) who entered the shanty towns to «exacerbate contradictions» and applied their war strategies in the name of «justice».This investigation traces the trajectories of former leaders of the CPAs from the district of El Agustino, and presents their testimonies on the political violence that they lived between 1978 and 1992, and on their difficult relations with the State. This coexistence produced a very complex texture of thin threads, where living in proximitywhile keeping distance from SL were part or a more complex process.

Vatten är en av de vanligaste skadeorsaken i Svenska byggnader. Det inträffar 100 000 vattenskador varje år och dessa kostar 5-6 miljarder att åtgärda. Detta problem har legat till grund för vårt arbete där vi frågar oss: ”Hur kan antalet vattenskador minskas?” Vi har försökt att besvara frågan med hjälp av statistik från Vattenskadecentrum, intervjuer med branschfolk och studier av branschregler. Det som framkommit är att badrum och kök är de mest drabbade utrymmen. Efter år 2011 har andelen skador i kök blivit fler än de i badrum. Orsaken till detta är ökningen av trycksatta vattenledningar i kök samt avsaknaden av krav på tätskikt och golvbrunn. Trots att vattenanvändningen i badrum, relativt sätt, har ökat har andelen skador minskat tack vare förbättrad teknik, strängare normer och bättre material. Vi tror att om antalet vattenskador ska minskas bör branschregler för kök kompletteras, utbilda och auktorisera fler företag samt upplysa fastighetsägare om vikten av fackmässigt byggande. / Water is one of the most common cause of injuries in Swedish buildings. It occurs 100 000 water damages every year and it costs 5-6 billions to repair. This problem has been the basis for our report with the question: “How can the number of water damages be reduced?” We have tried to answer the question using data from Vattenskadecentrum (Water damage center), interviews with professionals and studies of regulations. What has appeared is that the bathroom and kitchen are the most affected areas. After 2011, the quantity of water damages in the kitchen has passed the quantity of water damages in the bathroom. This is due to the increased number of pressurized water pipes in the kitchen and the absence of requirements for waterproofing and draining gutter. Despite the change of water usage in bathrooms, the percentage of water damages in bathrooms has decreased thanks to improved technique and materials. To reduce the number of water damages should regulations for the kitchen enlarge, train more in the industry and inform property owners about the importance of professionally-building.

M. Tech. (Department of Tourism and Integrated Communication, Faculty of Human Sciences), Vaal University of Technology. / Background: Food waste in the foodservice units, which include supermarket kitchens, occur due to factors related to the menu such as the lack of careful menu planning, improper procurement of the menu items, lack of menu execution and improper practices during the distribution of meals. Also, improper refrigeration and storage facilities at optimal temperatures to maintain product’s shelf life contribute to food waste in foodservice units. Food waste management is a significant challenge globally and locally. Purpose of the study: To determine the knowledge on food waste and waste prevention practices of food handlers in supermarket kitchens in Soweto. Methods: A quantitative, descriptive research design was chosen to determine the knowledge and food waste prevention practices of food handlers. The population was 11 branches of supermarkets represented by one of the five largest franchise stores in South Africa with approximately 20 to 35 food handlers employed by each supermarket (± 220 total) as indicated by management. Only three supermarkets gave permission for the study. From the population, the survey system calculator was used to calculate the sample size (n=107). Purposive sampling was used to select the supermarkets and participants were conveniently sampled. A questionnaire based on reviewed literature was developed by the researcher to determine food handlers’ knowledge on food waste. An existing observation checklist was also amended for this study. Before the observations began, the researcher was alert about the reactivity problems. Data were collected during different times of the month, and the observations were conducted at different times of the day in each supermarket to measure the behaviour that was demonstrated by food handlers in the morning and in the afternoon. Collective instances of food waste practices were observed. For this study, descriptive statistics were used (SPSS version 27) to analyse the food waste knowledge of food handlers in supermarket kitchens. Presentation of the results was in the form of graphs, tables and charts. A frequency table was used. Results: The demographic profile of the participants indicated that many participants were women (60.7%) and 39.3% were men. The results suggest that to a larger extent, the food handlers have limited or insufficient knowledge on the customer’s profiles. The general food waste knowledge results was good. However only 47.7% of the respondents agreed that food waste can led to environmental damage. The majority of the responds (61.7%) strongly agreed that careful menu planning contributes towards preventing food waste. Food handles knowledge on food storage was good. Food preparation results reflected a good level of knowledge regarding the appropriate methods of food preparation to minimise food waste. Food handlers’ knowledge results revealed that participants had a moderate (45.4%) level of knowledge of green practices. There was a high level of knowledge on waste separation (82.3%). None of the supermarkets participated in any of the compositing activities to manage food waste. The observation results revealed poor waste prevention practices as influenced by the lack of menu planning. Lastly, menu planning results indicated that staff members recognise the importance of careful menu planning (61.7 percent strongly agreed) contributing towards preventing food waste. Factors and actions that were observed on food handler’s practices were mostly correct (56.7%) and 43.3 percent of the practices were lacking during food production in the kitchen. The results of the current waste prevention practices of food handlers in supermarkets revealed the necessity to develop food handlers’ guidelines. Conclusion and recommendations: It is evident that the supermarket food handlers may not be aware of the importance of a menu as a communication tool, which has a major influence on all the aspects of the foodservice unit including food waste prevention and management. Food handlers’ level of knowledge findings on food waste did not align with practices that were observed during meals production in supermarket kitchens. The level of food handlers’ knowledge and waste prevention practices has been determined and the guidelines on food waste prevention practices for this target group has been developed as the basis for further studies.

The aim of this degree project was to study the use and presence of plastic in municipal large-scale catering establishments from preschool to high school and in geriatric care. It was also to get a deeper knowledge about the substance BPA and the plastic PVC and their connection with food. The third aim was to lay forward some suggestions for Eskilstuna about continued work and substitution in their municipal large-scale kitchens. The means for data gathering was databases, websites, scientific reports, on site visits, interviews, online survey and communication by phone and email. The result from the case study was that plastic articles as containers, disposable materials, utensils and food packages for storing food were used in hot, ambient, cold and freezing temperatures. Nine types of plastic were found: PP, PE, PC, PVC, PA, PS, PET, melanin and SAN. All large-scale kitchens had disposable gloves, plastic films and plastic bags. In the first two examples, some brands were made of PVC-plastic. PC-plastic was found in some drinking glasses, plastic food pans, utensils, bowls and jugs. BPA is a common additive in production of PC-plastic and therefore these articles may contain BPA. Between all ten municipal large-scale kitchens, there are some differences and similarities. Of all the kitchens, no one had exactly the same articles or methods, and some had also special routines that differed from the others. The suggestions to Eskilstuna municipality were to remove those articles that contained BPA or chlorinated plastics (especially those products that already had an alternative on the procurement contract), contact the suppliers and wholesalers and ask which products that both are made of PC and contain BPA or other bisphenols, develop a exchange plan for products that do not fulfil the future regulations of KRAV and finally demand in procurement that the product do not contain BPA, PVC or other chlorinated plastics. / KRAV-certifiering av kommunala storkök inom Eskilstuna kommun

Abstract not available

The diploma thesis with the title Optimization of waste management system in pharmaceutical company first deal with basic concepts and requirements for originator of waste form the point of waste origin. The analysis of waste management of pharmaceutical company that manufactures generic drugs follows. Another aim of diploma thesis is suggested the possibilities how to optimize already existing waste management regard to environmental protection.

Puisque les déterminants sociaux de la santé sont en dehors du secteur institutionnel conventionnel de la santé, la collaboration intersectorielle apparaît comme la stratégie de choix pour agir sur ces déterminants. Comme souligné par Jackson et coll. (2006), la collaboration intersectorielle et les partenariats interorganisationnels sont des actions transversales qui doivent se produire à des niveaux structurels, sociaux et personnels et qui doivent être imbriquées dans toutes les stratégies de promotion de la santé mises de l’avant par la Charte d’Ottawa. Mais que signifie la collaboration intersectorielle, comment est-elle vécue, et comment ces processus intersectoriels peuvent-ils être réussis? L’objectif principal de ce projet de recherche était de contribuer à l’élaboration d’un cadre conceptuel de l’action intersectorielle, développé à partir de la littérature disponible et validé empiriquement par quatre études de cas, à l’intérieur d’une région du Québec (Chaudière-Appalaches). Ces quatre initiatives se sont déroulées entre 1997 et 2012 : • Cas 1 : Programme de prévention de la détresse psychologique auprès des agriculteurs • Cas 2 : Construction du parc de jeu destiné aux enfants de 0 à 5 ans • Cas 3 : Programme de cuisines collectives à Beauce-Sartigan • Cas 4 : Programme de prévention de l’alcool au volant La première partie de la thèse se concentre sur la compréhension de termes reliés à l’intersectorialité en santé, en comparant les définitions théoriques (à partir d’une revue systématique de la littérature grise et scientifique) à la terminologie utilisée sur le terrain (à partir des études de cas). La deuxième partie de la thèse consiste en une analyse transversale des quatre études de cas qui ont été élaborées autour des sept dimensions suivantes : le problème, les objectifs de santé de populations, les autres objectifs, les résultats, les acteurs, les processus et le contexte. L’analyse transversale porte principalement sur les avantages, les conditions facilitantes et les défis de l’action intersectorielle en santé, incluant une discussion sur le rôle et la légitimité du secteur santé en tant qu’instigateur du partenariat intersectoriel. Thesis Abstract Since the social determinants of health lie outside the conventional institutional health sector, intersectoral collaboration appears to be the strategy of choice to act on these determinants. As Jackson et al. note (2006), intersectoral collaboration and inter-organizational partnerships are cross-cutting actions that must occur at structural, social and personal levels, and they should be embedded in all strategies for health promotion put forward by the Ottawa Charter. But what does intersectoral collaboration mean, how it is lived, and how can these intersectoral processes be successful? The main objective of this research project is to contribute to the development of a conceptual framework for intersectoral action. That framework is developed from the literature and empirically validated by four case studies within a Quebec region (Chaudière-Appalaches). These four initiatives took place between 1997 and 2012: • Case 1: Program for the prevention of psychological distress among farmers • Case 2: Construction of a play park for children aged 0 to 5 years • Case 3: Program of collective kitchens in Beauce-Sartigan • Case 4: Program for the prevention of alcohol-impaired driving The first part of the thesis focuses on understanding terms related to intersectoriality in health by comparing the theoretical definitions (from a systematic review of scientific and grey literature) to the terminology used in the field (captured by conducting case studies). The second part of the thesis is a cross-sectional analysis of four case studies developed around the following seven dimensions: the problem, the population health objectives, other objectives, the outcomes, the actors, the processes and the context. This cross-sectional analysis focuses on the benefits, facilitating conditions and challenges of intersectoral action in health, including a discussion of the role and legitimacy of the health sector as an instigator of intersectoral partnerships.