In The Ethics of Food, Gregory E. Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the relationships among food, evolution, and human (...) history. (shrink)

Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to (...) the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food -- yet we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates. (shrink)

This is a book about food, philosophy, and intellectual property rights. Taken separately, these are three well-known subjects; but it is uncommon to consider them together. Delivering a rich field of disputes, the book is comprised of 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food (...) vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, aesthetic worth of culinary arts and gastronomic experiences. This accessible book will be of value to scholars, students, practitioners and others with interests in the areas of intellectual property, food law and food studies. (shrink)

Providing information to consumers in the form of food labels about modern systems of animal farming is believed to be crucial for increasing their awareness of animal suffering and for promoting technological change towards more welfare-friendly forms of husbandry (CIWF, 2007). In this paper we want to explore whether and how food labels carrying information about the lives of animals are used by consumers while shopping for meat and other animal foods. In order to achieve this, we draw upon a (...) series of focus group discussions that were held in Italy as part of a large EU funded project (Welfare Quality®). In the focus group discussions we addressed how, when or if, claims made about the lives of animals on food labels intervened in what the participants bought and ate. We contend that such labels bring the lives of animals to the forefront and act as new ‘subjectifiers’ (Latour, Citation2005: 212) that offer a new tool for becoming an ‘ethically competent consumer’, who cares about the lives of animals while shopping for food. However, this offer is not always easily accommodated within existing competences and previous commitments, as it requires a reassessment of existing, and often intimate, practices of shopping, cooking and eating. We argue that new labels carrying welfare claims, with their intention of increasing market transparency, produce two contrasting outcomes: they open new spaces of action, which offer an opportunity for investing in new competences and for engaging with animal welfare issues, in short, they allow an ‘ethically competent consumer’ to emerge, but they also produce another outcome, or a collateral casualty (Bauman, Citation2007), namely the ethically non-competent consumer. ‘In daily matters, be competent’ (From How to live ethically, the Tao Te Ching). (shrink)

This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today prioritize when it comes to justice, action, and transformation in the agri-food system. The research presented at this symposium shows the diverse range of approaches scientists have taken to investigate this aforementioned question. The papers represent a combined effort to creatively educate, share, and connect (...) work being done by stakeholders on food system transformation. Previously published in Agriculture and Human Values Volume 36, issue 4, December 2019. (shrink)

The world food economy has undergone a basic transformation during the seventies. Not only did the world have surplus stocks and excess production capacity at the beginning of the decade, but it also appeared that both would be around for a long time to come. Suddenly in 1972 and 1973, they disappeared and the whole world was trying to make it from one harvest to the next. During the mid-seventies global food insecurity was greater than at any time since the (...) war-torn years immediately following World War II. (shrink)

In ancient China, the preparation of food and the offering up of food as a religious sacrifice were intimately connected with models of sagehood and ideas of self-cultivation and morality. Drawing on received and newly excavated written sources, Roel Sterckx's book explores how this vibrant culture influenced the ways in which the early Chinese explained the workings of the human senses, and the role of sensory experience in communicating with the spirit world. The book, which begins with a survey of (...) dietary culture from the Zhou to the Han and offers some intriguing insights into the ritual preparation of food--some butchers and cooks were highly regarded and would rise to positions of influence as a result of their culinary skills--and the sacrificial ceremony itself. As a major contribution to the study of early China and to the development of philosophical thought, the book will be essential reading for students of the period, and for anyone interested in ritual and religion in the ancient world"--Provided by publisher. (shrink)

This book is a collection of selected papers that were presented at the First International Conference of the Asia-Pacific Society for Agricultural and Food Ethics (APSAFE 2013), which was held at Chulalongkorn University from November 28 - 30, 2013. The papers are interdisciplinary, containing insights into food security and food ethics from a variety of perspectives, including, but not limited to, philosophy, sociology, law, sociology, economics, as well as the natural sciences. The theme of the conference was to consider the (...) interplay and balance between food security and food ethics as the world approaches the middle part of the twenty-first century. (shrink)

The food regime concept is a key to unlock not only structured moments and transitions in the history of capitalist food relations, but also the history of capitalism itself. It is not about food per se, but about the relations within which food is produced, and through which capitalism is produced and reproduced. It provides, then, a fruitful perspective on the so-called ‘world food crisis’ of 2007–2008. This paper argues that the crisis stems from a long-term cycle of fossil-fuel dependence (...) of industrial capitalism, combined with the inflation-producing effects of current biofuel offsets and financial speculation, and the concentration and centralization of agribusiness capital stemming from the enabling conjunctural policies of the corporate food regime. Rising costs, related to peak oil and fuel crop substitutes, combine with monopoly pricing by agribusiness to inflate food prices, globally transmitted under the liberalized terms of finance and trade associated with neoliberal policies. (shrink)

Food poverty and food waste are two major contemporary food system problems, which have gained prominence amongst both scholars and policy-makers, due to recent economic and environmental concerns. In this context, the culturally dominant perspective portrays charitable food redistribution as a “win–win solution” to confront food poverty and food waste in affluent societies, although this view is contested by many scholars. This paper applies the notions of framings and flat/sharp keyings to unpack the different narratives entailed by public discourses on (...) food waste and food poverty in Italy. The aim is to problematize the representation of the recent anti-waste/pro-donations law as the optimal policy measure to effectively rectify both food poverty and food waste. The paper argues that the widespread public support for the law reflects the interpretation of charitable food redistribution as a consensus frame, standing for the convergence between flat positions and is reinforced by confusion on terms and responsibilities. Indeed, the strength of the law lies in the capacity to reconcile different positions and bring actors together around a short-term objective, whose foundations have deep roots in the common ethics. However, if the debate is to be moved forward, trade-offs between different framings of problems at stake should be explicitly navigated when designing policy instruments. (shrink)

Food for Thought seeks to enlighten people about their power as individuals to shape industry and society starting from the food they eat. The reader is invited to question who is really benefiting from our present food system through a detailed science-based analysis of food production and consumption. Perussello discusses how the production and consumption of animal products go well beyond the blatant violence against non-human animals: she posits that animal agriculture is procuring a world of disease, unhappiness, injustice, and (...) environmental depletion. Our author then presents an accessible, science-based analysis of animal food production from the perspective of Food Process Engineering. She then provides insightful discussions on the health, ecological, social, and spiritual implications of our diet. This information is supported by powerful photographs taken by Animal Equality's undercover investigators in animal farms worldwide. The author elaborates on the relationship between microbial pathogens (including Covid-19), antibiotic resistance, and the consumption of animal products, rendering Food for Thought a timely reading. The book also unveils myths on "humane" and "sustainable" animal foods, such as organic milk, grass-fed meat, and cage- free eggs, demonstrating how animal agriculture is the antithesis of compassion and sustainability, regardless of farm size, production system, and geographical region. Food for Thought is ultimately an invitation to a regenerated society. This book will help vegetarians and omnivores align their actions with their values and live a happier, more fulfilling life. The unprecedented views on food production offered by this compelling reading will also empower vegans in communicating with their non-vegan peers about the importance of following a plant-based living. (shrink)

Although many consider professional ethics in the food supply chain an essential topic that should be covered in any degree program, few higher education institutions currently include a module on ethics in their study programs. Instead, ethics is taught in tandem to the core curriculum and is often embedded in the contents of other modules rather than treated as a subject in its own right. Ethics, however, is important enough to warrant a different teaching and educational approach. This book provides (...) support for development of a course in ethics for food studies education. The book is divided into 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular attention given to issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession, as well as descriptions of existing codes of conduct for food industry and food scientist professionals. These include codes for the ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics. These approaches are easy to implement and have already been tested and confirmed as successful examples that engage students in this topic. (shrink)

This volume of Social Philosophy Today contains a selection of papers presented at the 30th International Social Philosophy Conference (2013), an annual event sponsored by the North American Society for Social Philosophy. The theme of the conference was "Food". This volume invites wider discussion of the issues explored at the conference, including food production, distribution, and consumption. Contributors include Susan Dielman, Erinn Gilson, Joan McGregor, José Medina, Andrew Pierce, and Sally Scholz.

Providing information to consumers in the form of food labels about modern systems of animal farming is believed to be crucial for increasing their awareness of animal suffering and for promoting technological change towards more welfare-friendly forms of husbandry (CIWF, 2007). In this paper we want to explore whether and how food labels carrying information about the lives of animals are used by consumers while shopping for meat and other animal foods. In order to achieve this, we draw upon a (...) series of focus group discussions that were held in Italy as part of a large EU funded project (Welfare Quality®). In the focus group discussions we addressed how, when or if, claims made about the lives of animals on food labels intervened in what the participants bought and ate. We contend that such labels bring the lives of animals to the forefront and act as new ‘subjectifiers’ (Latour, Citation2005: 212) that offer a new tool for becoming an ‘ethically competent consumer’, who cares about the lives of animals while shopping for food. However, this offer is not always easily accommodated within existing competences and previous commitments, as it requires a reassessment of existing, and often intimate, practices of shopping, cooking and eating. We argue that new labels carrying welfare claims, with their intention of increasing market transparency, produce two contrasting outcomes: they open new spaces of action, which offer an opportunity for investing in new competences and for engaging with animal welfare issues, in short, they allow an ‘ethically competent consumer’ to emerge, but they also produce another outcome, or a collateral casualty (Bauman, Citation2007), namely the ethically non-competent consumer. ‘In daily matters, be competent’ (From How to live ethically, the Tao Te Ching). (shrink)

This chapter contains sections titled: Notes.

This chapter explores the interaction between the moral value and aesthetic value of food, in part by connecting it to existing discussions of the interaction between moral and aesthetic values of art. Along the way, this chapter considers food as art, the aesthetic value of food, and the role of expertise in uncovering aesthetic value. Ultimately this chapter argues against both food autonomism (the view that food's moral value is unconnected to its aesthetic value) and Carolyn Korsmeyer's food moralism (the (...) view that moral flaws can only make food aesthetically worse). Instead, it argues for the position of food immoralism: sometimes a moral flaw can make an item of food aesthetically better. This chapter concludes by drawing out broader implications of this position for discussions on the ethics of food and discussions on the interaction between the moral and aesthetic values of art. (shrink)

The local food movement has been touted by some as a profoundly effective way to make our food system become more healthy, just, and sustainable. Others have criticized the movement as being less a challenge to the status quo and more an easily co-opted support offering just another set of choices for affluent consumers. In this paper, we analyze three distinct sub-movements within the local food movement, the individual-focused sub-movement, the systems-focused sub-movement, and the community-focused sub-movement. These movements can be (...) combined within any particular campaign or within the goals of any particular organization or individual activist, but they are nevertheless quite different from each other, and come out of different conceptualizations of what food, people, and locality are. We argue that most of the critiques leveled against local food are actually directed against the individual-focused sub-movement, which is most compatible with the current industrial food system, and perhaps not surprisingly receives the most mainstream attention. Further, we argue that while each movement has its own strengths and weaknesses, it is the community-focused sub-movement that has the most potential to radically transform the global food system. (shrink)

Food has savour: a collection of properties (including appearance, aroma, mouth-feel) connected with the pleasure (or displeasure) of eating. After explaining this concept, and outlining a theory of aesthetic pleasure, I argue that, like paradigm examples of art, savour can be assessed relative to a culturally determined set of norms. Also like paradigm examples of art, the assessment of savour has no objective basis in the absence of such cultural norms. My argument in this paper is part of a larger (...) project in which I develop an account of the pleasure of art. It is a virtue (I claim) of my approach that it permits a much greater diversity of artforms than traditional philosophical aesthetics is inclined to allow. This includes food. (shrink)

In this paper I claim that Allen Carlson’s object-centered model for the aesthetic appreciation of nature could be extended to food. The application of an object-centered model to food requires the identification of appropriate foci of appreciative attention. I claim that knowledge about food function and history is relevant to its appreciation, as is the interplay between the resources of a territory and the way in which these are used by its inhabitants. After having offered a brief application of the (...) model to a traditional English recipe, the Cornish pasty, I will discuss the way in which my model meets the desiderata I outline in the first part of the paper. (shrink)

The importance of food in our individual lives raises moral questions from the debate over eating animals to the prominence of gourmet cookery in the popular media. Through philosophy, Elizabeth Telfer discusses issues including our obligations to those who are starving; the value of the pleasure of food; food as art; our duties to animals; and the moral virtues of hospitableness and temperance. Elizabeth Telfer shows how much traditional philosophy, from Plato to John Stuart Mill, has to say to illuminate (...) this everyday yet complex subject. (shrink)

In hyper-modern society, food has become a source of endemic discontent. Many food products are seen as ‘tainted’; literally, figuratively or both. A psychoanalytic approach, I will argue, may help us to come to terms with our alimentary predicaments. What I envision is a ‘depth ethics’ focusing on some of the latent tensions, conflicts and ambiguities at work in the current food debate. First, I will outline some promising leads provided by two prominent psychoanalytic authors, namely Sigmund Freud and Jacques (...) Lacan. Subsequently, I will elucidate why our chronic dependency on high-tech food production apparently fails to meet consumer needs, focusing on some scenarios of escape, such as anorexia, cultured meat and ersatz food. And I will use ‘genres of the imagination’ to flesh out how food consumption has become a podium for enacting cultural symptoms, moral outcries, provocative identities and practices of the Self. Notably, I will discuss a story by Franz Kafka, a painting by Pablo Picasso and a food novel by Margaret Atwood. (shrink)

Government food and beverage policies can play an important role in promoting public health. Few people would question this assumption. Difficult questions can arise, however, when policymakers, public health officials, citizens, and businesses deliberate about food and beverage policies, because competing values may be at stake, such as public health, individual autonomy, personal responsibility, economic prosperity, and fairness. An ethically justified policy strikes a reasonable among competing values by meeting the following criteria: the policy serves important social goal; the policy (...) is likely to be effective at achieving those goal; less burdensome options are not likely to be effective at achieving the goals; the policy is fair. (shrink)

Looking at the philosophical issues raised by food this short and accessible book questions the place food should have in our individual lives. It shows how traditional philosophy and its classic texts can illuminate an everyday subject.

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral? This book addresses such issues by applying ethical principles to many areas of current (...) concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers. (shrink)

Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Jewish communities questions about the morals of food consumption. Contemporary issues such as workers' rights, animal welfare, environmental protection, among others, intersect with basic Jewish food ethics: while Jewish communities respect ancient laws, they also appreciate the importance of progress and look forward to a more repaired world. In these pages, readers will have the unique opportunity to delve into (...) the minds of the brightest Modern Orthodox thinkers of the current generation. The contributions contained in Kashrut & Jewish Food Ethics are rich in detail and offer new paradigms for the practical observance of kashrut that have swirled in thec ether for generations. (shrink)

This piece surveys recent work on the ethics of food production and distribution, paying closest attention to animal agriculture, plant agriculture, food justice, and food sovereignty.

The “local food” movement has been growing since at least the mid- twentieth century with the founding of the Rodale Institute. Since then, local food has increasingly become a goal of food systems. Today, books and articles on local food have become commonplace, with popular authors such as Barbara Kingsolver1 and Michael Pollan2 espousing the virtues of eating locally. Additionally, local food initiatives, such as the “farm- tofork,” “Buying Local,” and “Slow Food” have gained a strong international following with clearly (...) visible impacts on the food industry and policy. The numbers of local farmers’ markets, community- supported agriculture projects, and community gardens have been on the rise steadily since 1994. (shrink)

This article surveys recent work on some issues in the ethics of food consumption. It is a companion to our piece on food justice and the ethics of food production.

Our food and farming system is not socially, economically or ecologically sustainable. Many of the ills are a result of market competition driving specialization and linear production models, externalizing costs for environmental, social and cultural degradation. Some propose that market mechanisms should be used to correct this; improved consumer choice, internalization of costs and compensation to farmers for public goods. What we eat is determined by the path taken by our ancestors, by commercialization and fierce competition, fossil fuels and demographic (...) development. Based on those, governments and the food industry are the choice architects who determine what we eat; consumer choice plays a marginal role. Using market mechanisms to internalize cost and compensate farmers for public goods has been proposed for decades but little progress has been made. There are also many practical, ethical and theoretical objections to such a system. The market is not a good master for a sustainable food system. Instead we need to find new ways of managing the food system based on food as a right and farming as a management system of the planet Earth. The solutions should be based on relocalization of food production and de-commodification of food and our symbionts, the plants and animals we eat. (shrink)

Exponential random graph modeling (ERGM) is used here to test hypotheses derived from human behavioral ecology about the adaptive nature of human food sharing. Respondents in all (n = 317) households in the fishing and sea-hunting village of Lamalera, Indonesia, were asked to name those households to whom they had more frequently given (and from whom they had more frequently received) food during the preceding sea-hunting season. The responses were used to construct a social network of between-household food-sharing relationships in (...) the village. The results show that kinship, proximity, and reciprocal sharing all strongly increase the probability of giving food to a household. The effects of kinship and distance are relatively independent of each other, although reciprocity is more common among residentially and genealogically close households. The results show support for reciprocal altruism as a motivation for food sharing, while kinship and distance appear to be important partner-choice criteria. (shrink)

Nostalgia and food are intertwined universals in human experience. All of us have experienced nostalgia centered on food, and all of us have experienced food infused with nostalgia. To explore the links between nostalgia and food, I start with a rough taxonomy of nostalgic foods, and illustrate it with examples. Despite their diversity, I argue that there is a psychological commonality to experiencing nostalgic foods of all kinds: imagination. On my account, imagination is the key to understanding the cognitive, conative, (...) affective, and perceptual aspects of experiencing nostalgic foods. In turn, the recognition of imagination’s centrality in experiencing nostalgic foods reveals how food can produce aesthetic experiences comparable to those produced by literature and painting. (shrink)

This book uses current debates over Michel Foucault’s method of genealogy as a practice of critique to reveal the historical constitution of contemporary alternative food discourses.

Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioral patterns are not univocally consistent with attitudes. This study investigates the presumed gap between favorable attitude towards sustainable behavior and behavioral intention to purchase sustainable food products. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentions towards sustainable food products is analyzed. The empirical research builds on a survey with a sample of 456 young consumers, using (...) a questionnaire and an experimental design with manipulation of key constructs through showing advertisements for sustainable dairy. Involvement with sustainability, certainty, and PCE have a significant positive impact on attitude towards buying sustainable dairy products, which in turn correlates strongly with intention to buy. Low perceived availability of sustainable products explains why intentions to buy remain low, although attitudes might be positive. On the reverse side, experiencing social pressure from peers (social norm) explains intentions to buy, despite rather negative personal attitudes. This study shows that more sustainable and ethical food consumption can be stimulated through raising involvement, PCE, certainty, social norms, and perceived availability. (shrink)

Indigenous peoples often embrace different versions of the concept of food sovereignty. Yet some of these concepts are seemingly based on impossible ideals of food self-sufficiency. I will suggest in this essay that for at least some North American Indigenous peoples, food sovereignty movements are not based on such ideals, even though they invoke concepts of cultural revitalization and political sovereignty. Instead, food sovereignty is a strategy of Indigenous resurgence that negotiates structures of settler colonialism that erase the ecological value (...) of certain foods for Indigenous peoples. (shrink)

The popularity of ‘food sovereignty’ to cover a range of positions, interventions, and struggles within the food system is testament, above all, to the term’s adaptability. Food sovereignty is centrally, though not exclusively, about groups of people making their own decisions about the food system—it is a way of talking about a theoretically-informed food systems practice. Since people are different, we should expect decisions about food sovereignty to be different in different contexts, albeit consonant with a core set of principles. (...) In this paper we look at the analytical points of friction in applying ideas of food sovereignty within the context of Indigenous struggles in North America. This, we argue, helps to clarify one of the central themes in food sovereignty: that it is a continuation of anti-colonial struggles, even in post-colonial contexts. Such an examination has dividends both for scholars of food sovereignty and for those of Indigenous politics: by helping to problematize notions of food sovereignty and postcoloniality, but also by posing pointed questions around gender for Indigenous struggles. (shrink)

Food Sovereignty is a vibrant discourse in academic and activist circles, yet despite the many shared characteristics between issues surrounding food and public health, the two are often analysed in separate frameworks and the insights from Food Sovereignty are not sufficiently brought to bear on the problems in the public health discourse. In this paper, I will introduce the concept of 'self-organised community viability' as a way to link food and health, and to argue that what I call the 'Health (...) Security' paradigm requires a 'Health Sovereignty' response modelled on Food Sovereignty. (shrink)

We describe food transfer patterns among Ache Indians living on a permanent reservation. The social atmosphere at the reservation is characterized by a larger group size, a more predictable diet, and more privacy than the Ache typically experience in the forest while on temporary foraging treks. Although sharing patterns vary by resource type and package size, much of the food available at the reservation is given to members of just a few other families. We find significant positive correlations between amounts (...) transferred among pairs of families, a measure of the "contingency" component required of reciprocal altruism models. These preferred sharing partners are usually close kin. We explore implications of these results in light of predictions from current sharing models. (shrink)

Like the subtitle says, this is an intro to food ethics that also collects writings on food ethics by others. Topics include: animals, consumption, farming, identity, justice, paternalism, religion, and workers.

The food sector and health sector become more and more intertwined. This raises many possibilities, but also questions. One of them is the question of what the implication is for public trust in food and health issues. In this article, I argue that the products on the interface between food and health entails some serious questions of trust. Trust in food products and medical products is often based upon a long history of rather clear patterns of mutual expectations, yet these (...) expectations are not similar in both sectors. As long as the food sector and health sector remain distinct, these differences will not lead to problems of trust, yet when new products are introduced, like functional foods or personalized dietary advices, trust can be threatened. To prevent this, we need clarity with regard to what we can expect of these new products and of whom to expect what in this situation. This requires not␣only adequate information on operating procedures, but also a profound debate␣on responsibilities and the explication and interpretation of moral values and norms. (shrink)

Transitioning to food systems that are equitable, resilient, healthy and environmentally sustainable will require the cultivation and diffusion of transformational sociotechnical innovations—and grassroots movements are an essential source of such innovations. Within the literature on strategic niche management, government-provided ‘protected spaces’ where niche innovations can develop without facing the pressures of the market is an essential part of sustainability transitions. However, because of their desire to _transform_ rather than _transition_ food systems, grassroots movements often struggle to acquire such protected spaces (...) and so must determine how and where to generate change whilst being marginalised and exposed to unprotected spaces. The aim of this research is to gain a precise view of the multiple touchpoints of marginalisation that exist across the grassroots-government interface and to apply a new framework for conceptual analysis of these touchpoints that can help to identify where and how grassroots movements might be able to push against this marginalisation. The study finds that, by applying a ‘who, what, where’ framework of analysis to policies across this interface, it is possible to find pathways forward for achieving small wins towards food systems transformation. (shrink)