Everyday food practices have been widely studied in recent years in relation with sustainability issues (Evans 2014; Halkier 2009; Warde and Southerton 2012). Some studies highlight the importance of life course transitions in the adoption of more sustainable practices (Paddock 2015; Plessz et al. 2014; Venn et al. 2015). However, temporary disruptions of daily routines–such as leaving home for the week-end, or being on vacation–have been far less focused on. These specific contexts (characterized by different rhythms, with a different amount of time allocated to food provisioning and meal preparation, as well as different settings), may help understand why sustainable food practices fail to stabilize in daily life. We use an ethnographic fieldwork relying on in-depth and repeated interviews with around 30 “ordinary” French consumers to analyse the changes in provisioning practices during week-ends or holidays: short supply chains, seasonal and local products appear more frequent than in everyday life. Drawing on a practice theory framework (Southerton 2012; Southerton and Yates 2014; Warde 2005), we show that this reorientation towards more sustainable practices is linked to changes in the material framework (i.e. private equipment, commercial environment, and public devices) combined with an alleviation of time and money constraints. This result allows us to highlight barriers to sustainable provisioning in daily life, and to suggest ways to promote access to local and seasonal food products, notably by involving food retailers and/or producers.