Food allergy represents an increasing public health issue, and a large number of food control authorities have provided regulations aimed to minimize the risk of allergic reaction for sensitized consumers. The Food and Agriculture Organization of the United Nations together with the World Health Organization established the Codex Alimentarius Commission whose main goal is to protect the consumers’ health. To purse this task the Commission listed the foods and ingredients causing the most severe allergic reactions that should (...) be labelled. It has been reported that some cases of specific foods hypersensitivity display a different prevalence among different Countries. Thus, the European Union drew up a list of mandatory allergens longer than that provided by Codex Alimentarius. As a consequence of the complexity of the legal phraseology of the European Union and/or European Community the Regulations and/or Directives were differently translated in all EC/EU official languages determining possible misinterpretations of the legislation. Moreover, food labelling regulations were also established with the goal to promote the consumers’ conscious choice about what they eat. Starting from the case of the fermented beverages, we analysed the European legislative scenario concerning the allergen labelling of the last fifteen years, highlighting that mistranslations, misinterpretations and lack of information in the EU Regulations might lead to health and ethical issues. (shrink)

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)

This article asks how the application of digital technologies is changing the organization of the agri-food system in the context of the third food regime. The academic debate on digitalization and food largely focuses on the input and farm level. Yet, based on the analysis of 280 digital services and products, we show that digital technologies are now being used along the entire food commodity chain. We argue that digital technologies in the third food regime (...) serve on the one hand as a continuation of established information and communication technologies, thus deepening certain features of the existing food regime such as the retail sector’s control over global commodity chains. On the other hand, digital technologies also introduce new forms of control and value extraction based on the use of data and pave the way for large tech companies to take over market shares in the agri-food sector. Finally, we find that multinational agri-food companies are starting to take on the business models of leading digital tech companies, for instance by developing digital platforms throughout the agri-food system. We argue that this shows that the broader economic restructuring of neoliberal capitalism towards digital capitalism is also making its way into the agri-food system. (shrink)

In this paper, we provide an overview of research highlighting the relation between cultural processes, social norms, and food choices, discussing the implication of these findings for the promotion of more sustainable lifestyles. Our aim is to outline how environmental psychological research on urban affordances, through the specific concepts of restorative environments and walkability, could complement these findings to better understand human health, wellbeing and quality of life. We highlight how social norms and cultural processes are linked to (...) class='Hi'>food choices, and we discuss the possible health-related outcomes of cultural differences in food practices, their relation to acculturation and globalization processes. We also discuss the concepts of restorative environments and walkability as positive urban affordances, and their relation to human well being, and the possibile link with cultural process and sustainable lifestyles. Finally, we outline issues for future research and areas for policy making and interventions on the links between cultural processes, healthy and sustainable food consumption and urban affordances, for the pursuit of public health, wellbeing and environmental sustainability. (shrink)

Reconnection between producers and consumers is often presented as an integral part of the local food narrative. However, questions can arise as to whether local food producers and their food purchasers align in mindset and the value proposition that underpins their involvement. This paper draws on interview data collected from producers and consumers participating in direct-sell meat operations to explore so-called value propositions between these two actors in local food initiatives in Southwestern Ontario, Canada. We suggest (...) that because producers and consumers value their participation and associated ‘reconnection’ for different reasons and experience practical limitations in satisfying diverse expectations, the ‘reconnection’ metaphor is complex and contingent—especially at the level of the individual. The findings suggest that new roles, realities and beliefs for each party in regard to marketing, customer relations, distribution, and convenience might predispose participants to be in favor of other arrangements if they became more readily available and were capable of guaranteeing both profitability for the producer and healthy foods for the consumer. (shrink)

Development projects in Sub-Saharan Africa propose to alleviate hunger in rural areas by introducing new agricultural practices and technologies, yet there is limited empirical evidence of how an agricultural intervention can lead farming households to transition to food security. Research on food security pathways considers agricultural interventions that increase farmers’ income to be particularly effective for reducing food insecurity. Consistent with this stance, Malawian agricultural policy aims to address hunger by encouraging smallholder farmers to intensify and commercialize (...) maize production. This paper explores if smallholders’ market and livelihood orientations do indeed lead them to favor an income pathway to food security. Qualitative analysis of 60 smallholder farmer interviews in Malawi found that, upon achieving improvements in production yields and diversity, rather than commercialize, many farmers re-organized their production and consumption to reduce market dependency. Farmers deployed this strategy to increase their food security, explaining that the choice to self-provision food and farming inputs was both an expression of farming identity and a lived understanding of their marginal position in commodity markets. The author finds that, in failing to consider how production relations affect food access, scholarship inadequately theorizes farm-level food security transitions and reproduces discursive framings of hunger. Food sovereignty narratives more accurately captured what mattered for Malawian smallholders’ food security, suggesting that engagement with this concept could improve scientific understandings of food security transitions. (shrink)

The field of bioethics aims to ensure that modern scientific and technological advancements have been primarily developed for the benefits of humankind. This field is deeply rooted in the traditions of Western moral philosophy and socio-political theory. With respect to the view that the practice of bioethics in certain community should incorporate religious and cultural elements, this paper attempts to expound bioethical tradition of the Malay-Muslim community in Malaysia, with shedding light on the mechanism used by the National Fatwa Council (...) to evaluate whether an application of biological sciences is ethical or not. By using the application of the genetically modified food as a case study, this study has found that the council had reviewed the basic guidelines in the main references of shari'ah in order to make decision on the permissibility of the application. The fatwa is made after having consultation with the experts in science field. The council has taken all factors into consideration and given priority to the general aim of shari'ah which to serve the interests of mankind and to save them from harm. (shrink)

Ethical consumerism is the thesis that we should let our values determine our consumer purchases. We should purchase items that accord with our values and refrain from buying those that do not. The end goal, for ethical consumerism, is to transform the market through consumer demand. The arm of this movement associated with food choice embraces the slogan “Vote with Your Fork!” As in the more general movement, the idea is that we should let our values dictate our choices. (...) In this paper, I offer a critique of the Vote with Your Fork campaign (hereafter VWYF) that focuses on the agency of individuals. For VWYF to be effective, minimally, individuals must act _intentionally_ when making food choices. In the ideal case, individuals adopt and endorse the values implicit in VWYF and exhibit _autonomous agency_ when they purchase and consume food. The problem, though, is that a number of things can go wrong along the way. I argue that very few of us are in the position to exhibit autonomous agency with respect to our food choices. Because of this, VWYF could very well undermine its own goals. (shrink)

ArgumentWe expand upon the notion of the “credibility cycle” through a study of credibility engineering by the food industry. Research and development (R&D) as well as marketing contribute to the credibility of the food company Unilever and its claims. Innovation encompasses the development, marketing, and sales of products. These are directed towards three distinct audiences: scientific peers, regulators, and consumers. R&D uses scientific articles to create credit for itself amongst peers and regulators. These articles are used to support (...) health claims on products. However, R&D, regulation, and marketing are not separate realms. A single strategy of credibility engineering connects health claims to a specific public through linking that public to a health issue and a food product. (shrink)

The European Union’s policies regarding genetically modified food are based on the precautionary principle and the requirement of respecting consumers’ autonomy. We ask whether the requirement of respecting consumers’ autonomy regarding GMF implies that both GMF and non-GMF products should be available in the market. According to one line of thought, consumers’ choices may be autonomous even when the both types of products are not available. A food market with only GMF or only non-GMF products does not strictly (...) speaking compel people to buy the type of products available, and a possibility to refuse to buy is enough for consumers’ choice to be autonomous. According to another line of thought, the unavailability of GMF or non-GMF products restricts the autonomy of those consumers who are unwilling to use the only type of products available in the market. From the point of view of autonomy, a food market with only GMF or only non-GMF products does not offer enough alternatives for consumers. Moreover, the whole point of the European Union’s requirement of respecting consumers’ autonomy is to enable an autonomous choice between GMF and non-GMF—not just to give a possibility to refrain from buying. However, this does not imply that producers, processors, wholesalers, retailers, or public authorities have a moral duty to see that there are both GMF and non-GMF products available in the market. The requirement to respect autonomy is prima facie in nature, and in the context of GMF, other prima facie requirements are often stronger and override it. Not only the consumers’ autonomy of choice but also environmental values, other people’s well-being, and the autonomous choice of farmers, retailers, and other relevant parties should be respected. Thus, according to the both lines of thought, the requirement to respect consumers’ autonomy of choice does not imply that there should be both GMF and non-GMF products available in the market. (shrink)

To contribute to the debate on the role of social media in responsible business, this article explores blogger buzz in reaction to food companies’ press releases on health and obesity issues, considering the content and the level of fit between the CSR initiatives and the company. Findings show that companies issued more product-related initiatives than promotion-related ones. Among these, less than half generated a substantial number of responses from bloggers, which could not be identified as a specific group. While (...) new product introductions led to positive buzz, modifications of current products resulted in more negative responses, even if there was a high fit with core business. While promotion-related press releases were received negatively in general, particularly periphery promotion generated most reactions. Our exploratory study suggests that companies can increase the likelihood of a positive reaction if they carefully consider the fit between initiatives and their core business, while taking the notion of ‘controversial fit’, relating to the unhealthy nature of original products, into account. Further research avenues and implications, as well as limitations, are discussed. (shrink)

Individuals use their capacity for autonomy to express preferences regarding food choices. Food choices are fundamental, universal, and reflect a diversity of interests and cultural preferences. Traditionally, autonomy is cast in only epistemic terms, and the social and political dimension of it, where autonomy obstruction tends to arise, is omitted. This reflects problematic limits in the Cartesian notion of the individual. Because this notion ignores context and embodiment, the external and internal constraints on autonomy that extend from social (...) location are not considered. Therefore, reconceptions of the individual and autonomy which emphasize social location and relational interdependency are needed. To combat autonomy obstruction, individuals can appeal to community and community autonomy as a social mechanism. Communities are social groups characterized by people living in places with shared goals. Recognizing their interdependency, individuals can organize as communities in order to accomplish objectives that they cannot on their own. While community autonomy is valuable unto itself, it can also enhance individual autonomy. (shrink)

The negative impacts of agriculture on the environment and the inequity that limits access to healthy food for the entire population impede sustainable development. This article reflects contributions to food security and alternatives for transitioning to sustainable food systems. It is concluded that food, as a human right, is a complex and transdisciplinary issue, which must be integrated as a transversal axis in the economic, social, environmental, governance, and cultural dimensions to contribute to sustainable development and (...) therefore the convenience of making the transition from the concept of food security to that of food sustainability. (shrink)

In recent years social financiers have been increasingly investing in alternative food systems to improve sustainability outcomes. However, social finance for alternative food systems remains small and marginalized. This article seeks to understand why this approach is not yet making a larger impact towards food system transformation. It does so by investigating a specific application of social finance through the case of Slow Money to get answers as to why social finance occupies a niche role in (...) class='Hi'>food system transformation. These answers provide helpful lessons for Alternative Food Networks (AFNs) seeking to transform food systems towards greater sustainability. This study tracks the intended impacts of these initiatives and provides insights about the potential role of social finance for promoting AFNs. Key themes emerged regarding the ability of social financing initiatives to support AFNs and transform the food system for greater sustainability. These themes resonate with the literature on AFNs in meaningful ways, but also highlight an important contradiction between systemic change and individual action. The findings show that the Slow Money model contains some useful elements for radical transformation but is ultimately limited in its ability to support deeper, transformative change. The conclusion advances recommendations for ways of enhancing the transformative potential of community financing initiatives in light of the findings, emphasizing the role of public investments. (shrink)

Despite the promise of new gene editing technologies (GETs) (e.g., CRISPR) in accelerating sustainable agri-food production, the social acceptability of these technologies remains unclear. Prior literature has primarily addressed the regulatory and economic issues impacting GETs ongoing acceptability, while little work has examined socio-cultural impacts despite evolving food policies and product commercialisation demanding input from various actors in the food system. Our systematic review across four databases addresses this gap by synthesising recent research on food system (...) actors’ perspectives to identify the key socio-cultural factors influencing GET acceptability. This review extends prior literature by including views from a more diverse range of actors (e.g., farmers and NGOs) and provides a better understanding of their perceived social benefits and concerns. We find food system actors perceive positive and negative impacts of using GETs in agriculture. These perspectives are often entangled in broader debates regarding sustainability and food systems issues (e.g., social justice). We discuss practical recommendations for policymakers, agri-food industry managers, and scientists to better align gene edited foods (GEFs) with food system actors’ values. GEF policy, development, and commercialisation must reflect social values such as collective wellbeing and transparency to improve actors’ acceptability. More research is required among marginalised food actors such as Indigenous and smallholder farmers. (shrink)

The clinical Bioresearch Monitoring (BIMO) oversight program of the US Food and Drug Administration (FDA) assesses the quality and integrity of data submitted to the FDA for new product approvals and human subjects protection during clinical studies. A comprehensive program of on-site inspections and data verification, the BIMO program routinely performs random inspections to verify studies submitted to the FDA to support a marketing application. On occasion the FDA will conduct a directed inspection of a specific site or study (...) to look for problems that may have previously been identified. The inspection of a clinical study sometimes uncovers evidence of research fraud or misconduct and it must be decided how to deal with the investigator and the suspect data. The prevention of [or] decreasing the incidence of fraud and misconduct through monitoring by the sponsor is one way to manage compliance issues and can help prevent misconduct. A training program is another way to manage compliance issues in clinical research. While training does not guarantee quality, it does help to ensure that all individuals involved understand the rules and the consequences of research misconduct. (shrink)

We use Marya Schechtman’s Narrative Self-Constitution View to support the widespread idea that food can contribute to the construction and expression of our identities and be used to understand others. What foods we consume can be one such way to construct our identities as food itself can have different values: ethically sourced, healthy, culturally significant, etc. However, the ability to constitute one’s own identity in this way depends on the ability to autonomously choose what we consume. We argue (...) that most consumers have much less control over their own consumption habits than is typically assumed (indeed, much of the literature on food and identity relies on the assumption) and thus consumers have diminished autonomy with respect to identity-constitution. We focus on the effects of three such autonomy compromising practices: food impositions, which are social pressures on food choice; manipulative marketing; and impediments to access. Together these practices diminish second-order endorsement of food-related values, generate false beliefs about what one is eating, and create social, economic, or physical barriers which limit access to desired foods. There are, however, spaces where consumers are fighting back against cultural norms and agribusiness and changing their own relationship(s) with consumption, thereby exercising increased autonomy over their food and their identity. (shrink)

Over 60% of all epidemics have a zoonotic origin, that is, they result from the transmission of infectious diseases from animals to humans. The spill-over of diseases often happens because humans exploit and use animals. In this article, I outline the four most common interfaces that favour the emergence and spread of zoonotic infectious diseases: wildlife hunting, small-scale farming, industrialised farming practices and live animal markets. I analyse which practices serve human food security – and thus have a non-trivial (...) purpose – and which predominantly have an economic purpose or serve as a symbol of wealth. I conclude that many practices that increase the risk for zoonotic infectious disease outbreaks actually do not contribute to the survival and food security of humans. I make two arguments in turn. First, I argue that in cases where the consumption and use of animal products does not contribute to the food security of a population, then this population has a duty to abstain from them, since they impose a grave and avoidable risk to themselves as well as to innocent third-parties. However, some communities must sometimes rely on practices that increase the risk of emergence and transmission of zoonotic infectious diseases, because they have no healthy alternatives. That is, the food security of the local population depends on the consumption and use of risky animal products. The second argument I advance is that, in such scenarios, the international community has a duty to provide the communities concerned with alternative food options, as well as economic and educational opportunities and technologies, in order to reduce the spill-over risk of infectious diseases. Given that abstention from such practices contributes signifcantly to the public good and benefits the international community, the latter has a corresponding duty to provide local communities which abandon such practices with alternatives. (shrink)

In comparison to activist films with an “in your face” aesthetic, Food, Inc. seems positively tame. Rather than shock viewers with direct images of distasteful, disgusting, immoral, and outrageous practices in the food industry, it provokes and performs physical and moral disgust by its paradoxical (and perhaps quintessentially documentary) combination of proximity and immediacy with distance and delay. This close textual analysis reveals the film’s use of images to defer, deflect, and dodge, in such a way as to (...) emphasize the temporal ‘lag time’ that Sara Ahmed argues is intrinsic to disgust and that connects as well to what Malin Wahlberg calls ‘documentary time.’. (shrink)

Food safety problems in China, such as deadly tainted milk, have attracted growing attention from a corporate social responsibility perspective. To examine the forces that potentially drive CSR behavior within the Chinese food industry, our study is organized as follows. First, a review is conducted on the unique history of CSR in China as well as some of the major Chinese food scandals that have taken place. The primary drivers of CSR in China that have been suggested (...) in the literature are then summarized. Next, new institutional theory perspectives are drawn upon to analyze three forces that potentially affect the behavior of Chinese firms: coercive isomorphism, mimetic processes, and normative pressures. Based on a questionnaire survey of 164 Chinese managers and employees, the CSR behavior of firms operating in the Chinese food industry is found to only be significantly affected by the institutional factor of normative pressures. The study concludes with its limitations as well as the implications of the findings. (shrink)

Understanding the tight connections between human dwelling and the sense of smell seems nowadays urgent. Since human being-in-the-world finds its very prerequisite in being-in-the-air, an inquiry on air design, today particularly intrusive, is a philosophical necessity. The aim of this contribution is to sketch an exploratory investigation on the aesthetic relationships between space, smell and gendered atmospheres through the case of food, specifically through its osmosphere: its flavour as its affective aura. Firstly, I discuss analogies between atmospheres and smells. (...) Secondly, I proceed by presenting olfactory devices whose aim is conveying gendered food-related and emotional atmospheres, scrutinising the phenomenological intertwining between food, cooking, gender, ‘sense of home’ and the olfactory imaginary of the matter. Finally, I put forward some observations which weave together aerial dwelling and ecological thought. (shrink)

As the collective impact of human activity approaches Earth’s biophysical limits, the ethics of food become increasingly important. Hundreds of millions of people remain undernourished, yet only 60 percent of the global harvest is consumed by humans, while 35 percent is fed to livestock and 5 percent is used for biofuels and other industrial products. This essay considers the ethics of such use of edible nutrition for feedstock and biofuel. How humanity uses Earth’s land is a reflection of its (...) values. The current land-use arrangements, which divert 40 percent of all food to feed animals or create fuels, suggest that dietary and transportation preferences of wealthier individuals are considered more important than feeding undernourished people, or the stability of the wider biotic community. (shrink)

Food advertising targeted at children is associated with the development of unhealthy eating habits and childhood obesity. In Spain, where one in every three children suffers from overweight, a voluntary regulation mechanism has been adopted to control such advertising, despite evidence of its ineffectiveness. This study's stated objective was to evaluate the grounds for implementing a policy that would ban the advertising of energy-dense, nutrient-poor food and beverages targeted at children in Spain, incorporating an ethical perspective in the (...) analysis. Using a bibliographic search of various databases, we reviewed the evidence for answering the seven questions posed by Walton et al.'s ethical evaluation framework, drawn up on the basis of the Nuffield Council on Bioethics Stewardship model. The results show that the proposed intervention is cost-effective, minimally intrusive, promotes healthy environments, acts on a vulnerable population, helps children lead healthy lifestyles, reduces social health inequalities, increases parents' individual freedom of choice and enjoys the support of scientists, health professionals and consumers alike. Accordingly, we feel that the time has come for food advertising directed to children in Spain to be statutorily regulated, by banning the promotion of EDNP products. (shrink)

Obesity continues to be a global issue. In recent years, researchers have started to question the role of our novel yet ubiquitous use of digital media in the development of obesity. With the recent COVID-19 outbreak affecting almost all aspects of society, many people have moved their social eating activities into the digital space, making the question as relevant as ever. The bombardment of appetizing food images and photography – colloquially referred to as “food porn” – has become (...) a significant aspect of the digital food experience. This review presents an overview of whether and how the viewing, creating, and online sharing of digital food photography can influence consumer eating behavior. Moreover, this review provides an outlook of future research opportunities, both to close the gaps in our scientific understanding of the physiological and psychological interaction between digital food photography and actual eating behavior, and, from a practical viewpoint, to optimize our digital food media habits to support an obesity-preventive lifestyle. We do not want to rest on the idea that food imagery’s current prevalence is a core negative influence per se. Instead, we offer the view that active participation in food photography, in conjunction with a selective use of food-related digital media, might contribute to healthy body weight management and enhanced meal pleasure. (shrink)

The status of wild capture fisheries has induced many fisheries and conservation scientists to express concerns about the concept of using forage fish after reduction to fishmeal and fish oil, as feed for farmed animals, particularly in aquaculture. However, a very large quantity of forage fish is being also used untransformed (fresh or frozen) globally for other purposes, such as the pet food industry. So far, no attempts have been made to estimate this quantum, and have been omitted in (...) previous fishmeal and fish oil exploitation surveys. On the basis of recently released data on the Australian importation of fresh or frozen fish for the canned cat food industry, here we show that the estimated amount of raw fishery products directly utilized by the cat food industry equates to 2.48 million metric tonnes per year. This estimate, plus the previously reported global fishmeal consumption for the production of dry pet food suggest that 13.5% of the total 39.0 million tonnes of wild caught forage fish is used for purposes other than human food production. This study attempts to bring forth information on the direct use of fresh or frozen forage fish in the pet food sector that appears to have received little attention to this date and that needs to be considered in the global debate on the ethical nature of current practices on the use of forage fish, a limited biological resource. (shrink)

Over recent decades, influential agri-food tech actors, institutions, policymakers and others have fostered dominant techno-optimistic, future visions of food and agriculture that are having profound material impacts in present agri-food worlds. Analyzing such realities has become paramount for scholars working across the fields of science and technology studies (STS) and critical agri-food studies, many of whom contribute to STSFAN—the Science and Technology Studies Food and Agriculture Network. This article introduces a Special Issue featuring the scholarship (...) of STSFAN members, which cover a range of case studies and interdisciplinary and transdisciplinary engagements involving such contested agri-food futures. Their contributions are unique in that they emerged from the network’s specific modus operandi: a workshopping practice that supports the constructive, interdisciplinary dialogue necessary for critical research and rigorous analyses of science and technology in agri-food settings. This introduction offers an overview of STS and critical agri-food studies scholarship, including their historical entanglements in respective studies of food scandals, scientific regimes and technological determinism. We illustrate how interdisciplinary engagement across these fields has contributed to the emergent field of what we term agri-food technoscience scholarship, which the contributions of this Special Issue speak to. After a brief discussion of STS concepts, theories and methods shaping agri-food policy, technology design and manufacturing, we present the eleven Special Issue contributions in three thematic clusters: influential actors and their agri-food imaginaries; obfuscated (material) realities in agri-food technologies; and conflictual and constructive engagements in academia and agri-food. The introduction ends with a short reflection on future research trajectories in agri-food technoscience scholarship. (shrink)

This article describes the transformation of the agricultural economy that took place as a result of the disintegration of the state provision of marketing in Uganda in the 1970s and 1980s. In this context, the article examines how the commercialization of food crops is constructing new relations of gender within agricultural production. In the transformation caused by the commercialization of food crops, men appeared to have gained total control over food production, causing the gender relations to move (...) from a complementary to a patriarchal system. Closer examination, however, reveals an increased significance of marital bargaining and a movement from established gender roles to more negotiable relationships. The evidence underscores the continued significance of differentiated socioeconomic status to women's bargaining potential in gender relations. (shrink)

Understanding the tight connections between human dwelling and the sense of smell seems nowadays urgent. Since human being-in-the-world finds its very prerequisite in being-in-the-air, an inquiry on air design, today particularly intrusive, is a philosophical necessity. The aim of this contribution is to sketch an exploratory investigation on the aesthetic relationships between space, smell and gendered atmospheres through the case of food, specifically through its osmosphere: its flavour as its affective aura. Firstly, I discuss analogies between atmospheres and smells. (...) Secondly, I proceed by presenting olfactory devices whose aim is conveying gendered food-related and emotional atmospheres, scrutinising the phenomenological intertwining between food, cooking, gender, ‘sense of home’ and the olfactory imaginary of the matter. Finally, I put forward some observations which weave together aerial dwelling and ecological thought. (shrink)

While there is much research about the extreme gentrification currently occurring in most major cities around the United States, the economic impacts of food gentrification remain unstudied. Understanding how profits are lost by people of color in the restaurant industry helps to realize how food, restaurants, and grocery stores play a larger role in accelerating or even triggering gentrification in neighborhoods. This paper explores the cultural and economic impacts of food gentrification in Portland using data collection and (...) data analysis. This data shows the quantitative impacts of gentrification in the food industry and how it contributes to the displacement of communities of color in Portland. (shrink)

The article aims to explore the link between commodification of nature and commodification of food. The latter is in fact one of the most negative and controversial aspects of nature commodification. The examination of food commodification represents fertile ground for investigating the relationship between humans and nature. In this context, food sovereignty provides a useful paradigm that not only serves as an alternative to the current food regime, but also allows for the experiencing a different kind (...) of relationship between humans and nature. Food sovereignty represents a unique social movement in which community, political, and cultural rights are intertwined with the issue of food. Through its multidisciplinary approach and its strongly ethical component, food sovereignty constitutes an opportunity in order to contrast the progressive commodification of nature and of the environment. (shrink)

This series helps practitioners to redefine and recreate their daily practice in ways that are healthier for both patients and practitioners. The books provide a welcome antidote to demoralisation and burn-out amongst practitioners, reversing cynicism and reviving our feeling of pride in health practice. The fifth book in this series, The Integrated Practitioner: Food for Thought, written for readers who prefer a more academic and reflective understanding of the themes of books 1-4. It incorporates the theoretical background for each (...) of the concepts discussed in the first four workbooks, giving context to, and providing an underpinning of, modern medical practice. (shrink)

Technologies and services provided to resource-poor farmers need to be relevant and compatible with the context in which they operate. This paper examines the contribution of extension services to the food security of resource-poor farmers in a rural village in South Africa. It considers these in terms of the local context and the production of African vegetables in household food plots. A mixture of participatory, qualitative and quantitative research tools, including a household survey, is used to argue that (...) local production practices contribute more to food security requirements than the extension services. This is because of the ability of African vegetables to grow relatively well in semi-arid areas where other exotic plants do not, their ability to provide at least two foodstuffs during their life cycle, and the ability of either the fruit or the leaves, or both, to be dried and stored for consumption in the winter months. These crops can make a significant contribution in terms of household food security, but a number of social and agroecological factors are constraining their production and placing their availability under threat. Despite this, the extension services remain focused on certain activities within vegetable garden projects, even when these are not meeting their proposed purpose—food security by means of cash-crop production. The paper concludes that social and agroecological constraints could be improved if the extension services were changed. This could include the use of context specific and low-cost technologies to ensure that these crops are able to increase their contribution to household food security for resource-poor farmers in semi-arid areas. (shrink)

In the 1930s, the Home Owners’ Loan Corporation (HOLC) graded the mortgage security of urban US neighborhoods. In doing so, the HOLC engaged in the practice, imbued with racism and xenophobia, of “redlining” neighborhoods deemed “hazardous” for lenders. Redlining has caused persistent social, political and economic problems for communities of color. Linkages between redlining and contemporary food access remain unexamined, even though food access is essential to well-being. To investigate this, we used a census tract-level measure of low-income (...) and low grocery store food access from the US Department of Agriculture Food Access Research Atlas, redlining data from Mapping Inequality Project, and demographic data from the American Community Survey. We employed generalized estimating equations with robust covariance estimates to analyze data pertaining to 10,459 census tracts in 202 US cities. Tracts that the HOLC graded as “C” (“decline in desirability”) and “D” (“hazardous”) had reduced contemporary food access compared to those graded “A” (“best”). Increases in contemporary census tract proportions of Black, Hispanic, or other racial/ethnic minority residents, as well as disabled residents, were associated with reduced food access. Increases in contemporary proportions of residents age 75 years and older or those without a car were associated with better food access. Tracts that underwent housing redevelopment since being graded had better food access, while those undergoing gentrification had reduced food access. Results suggest that issues of redlining, housing discrimination, racism, ableism, displacement, and food inaccessibility are deeply intertwined. (shrink)

This paper uses the survival strategies of food shelf clients to explore how food access, chronic disease, and spatial isolation shape the lives of low- and no- income urban citizens. The abundant availability of unhealthy food intersects with the presence of long-term health conditions to create a marginalized urban space where low quality commodity food is available, but exacerbates existing health conditions, is difficult to access, and does little to create food security. To survive, clients (...) have normalized a sustenance strategy of going to multiple food serving sites, carrying food long-distances and using SNAP benefits to make ends meet. However, this nourishment strategy is time-consuming and unsafe, demanding that people put themselves in precarious positions and push their bodies farther physically than is healthy. These food procurement strategies exacerbate their marginalization. Qualitative data from food shelf users is used to develop a theory of ambient struggling wherein the struggle for food access is unhealthy and time-consuming, making it difficult to improve their standard of living. (shrink)

Many low-income college students are barred from food assistance for no reason other than the fact that they are pursuing a college education. Based on 22 interviews that capture the experiences of food insecure college students as they attempt to navigate SNAP, this study shows how low enrollment in the program and food insecurity are the predictable outcomes of policy decisions intended to restrict access to both free public higher education and public assistance in the 1980’s and (...) 1990’s and were shaped by the racialized politics of deservingness. By documenting the barriers students encounter attempting to access food assistance, this study shows how these policies play out in the lives of students at the City University of New York today. Ultimately, the politics of deservingness create significant direct and indirect barriers to SNAP enrollment for students and limit policy makers’ and advocates’ attempts to expand SNAP and address food insecurity on college campuses. (shrink)

Recent literature demonstrates the contribution of short food supply chains to regional economies and sustainable food systems, and acknowledges their role as drivers for sustainable development. Moreover, different types of SFSC have been supported by urban food policies over the few last years and actors from the food chain became part of new institutional settings for urban food policies. However, evidence from the sustainability impact assessment of these SFSC in urban contexts is limited. Our paper (...) presents an approach for the development of an SIA framework for different SFSC types. In addition, a practical application of the tool in four metropolitan regions is tested. The conceptual development of the SIA framework is based on an in-depth analysis of existing SIA frameworks and methods for assessing the sustainability of agriculture, food chains and food systems and adapted to the specific needs of analysing SFSC in metropolitan regions. The operational value and utility of the framework and the tool were tested with social and natural scientists and local stakeholders. The assessment results demonstrate that SFSC seems to be more sustainable than the baseline in the social dimension, but also feature specific strengths and weaknesses concerning their economic and environmental sustainability. This might give an indication for regional adjusted strategies and food chain innovations that improve the sustainability performance may be required. We found the tool useful for framing the dialogue between food chain actors, consumers and policy, because it makes benefits and trade-offs of the chain types operating in an urban–rural context more visible and communicable. (shrink)

This study compares and analyzes separate court rulings in three countries on “mini-cup jelly” (a firm jelly containing konjac and packaged in bite-sized plastic cups) from a food ethics perspective. While the Korean and US courts decided that the mini-cup jelly was defective, and that the manufacturers or importers were liable for damages in these cases, the Japanese court took an opposing stance in favor of the manufacturer. However, from an absolute and fundamental viewpoint, the jelly was unacceptable, ethically (...) as well as legally, because it was unsafe, unwholesome, and unfit for children’s consumption. I argue that the ignoring or sidelining of fundamental principles of food ethics, especially “respect for life,” was at the core of these cases. If the manufacturers and importers had considered and prioritized the principles of food ethics over and above big sales and profits, the choking accidents could have been prevented. To conclude, it is very important to minimize risks by applying the principles of food ethics at the outset before any accidents can occur. (shrink)

This paper provides an alternative narrative for organizing food systems. It introduces meshwork as a novel theoretical lens to examine the ontological assumptions underlying the shadow and informal dynamics of organizing food. Through a longitudinal qualitative case study, we place relationality and becoming at the centre of organizing food and food systems, demonstrating how entangled relationships can create a complex ontology through the meshwork knots, threads and weave. We show how issues of collective concern come together (...) to form dynamic knots of interactions, how the threads within the meshwork indicate processes of movement, and how the weave suggests degrees of food system resilience—but always in flow. This theoretical approach thus provides a platform for addressing thoughtful concerns about “food matters” including the integrity of our global food system, the negative health and environmental impacts of industrialized food production, and food safety issues. (shrink)

Food-specific inhibition training (FSIT) is a computerised task requiring response inhibition to energy-dense foods within a reaction-time game. Previous work indicates that FSIT can increase the number of healthy foods (relative to energy-dense foods) children choose, and decrease calories consumed from sweets and chocolate. Across two studies, we explored the impact of FSIT variations (e.g., different response signals, different delivery modes) on children’s food choices within a time-limited hypothetical food-choice task. In Study 1, we varied the FSIT (...) Go/No-Go signals to be emotive (happy vs. sad faces) or neutral (green vs. red signs). One-hundred-and-fifty-seven children were randomly allocated to emotive-FSIT, neutral-FSIT, or a non-food control task. Children participated in groups of 4–15. No significant FSIT effects were observed on food choices (all values ofp> 0.160). Healthy-food choices decreased over time regardless of condition (p 0.050). Healthy choices decreased over time in the control group (p= 0.001) but did not change in the two FSIT groups (bothp> 0.300) supporting previous evidence that FSIT may have a beneficial effect on children’s food choices. Ensuring that children perform FSIT with high accuracy (e.g., by using FSIT in quiet environments and avoiding group-testing) may be important for impacts on food choices though. Future research should continue to explore methods of optimising FSIT as a healthy-eating intervention for children. (shrink)

The two main theories of food-associated calls in animals propose functions either in cooperative recruitment or competitive spacing. However, not all social animals produce food calls and it is largely unclear under what circumstances this call type evolves. Sooty mangabeys do not have food calls, but they frequently produce grunts during foraging, their most common vocalisation. We found that grunt rates were significantly higher when subjects were foraging in the group’s periphery and with small audiences, in line (...) with the cooperative recruitment hypothesis. In a subsequent field experiment we presented highly desired food items and found that discovering individuals called, unless harassed by competitors, but that the calls never attracted others, confirming that the grunts do not convey any information referential to food. Our data thus suggest that the evolution of cooperative food calling is a two-step process, starting with increased motivation to vocalise in the feeding context, followed by the evolution of acoustic variants derived from context-general contact calls. This evolutionary transition may only occur in species that feed on clumped, high-quality resources where social feeding is competitive, a condition not met in sooty mangabeys. (shrink)

Online food retail has the potential to broaden access to systems of food provision which promote social and environmental quality attributes. This possibility is explored using data from a survey of 365 consumers who purchased food either via internet retailers of local and organic food, or via farmers’ markets, in Vancouver, Canada and Melbourne, Australia. Survey results are analyzed using principal component and regression techniques and interpreted via the theoretical framework of conventions theory. Key findings show (...) that while online retailers of local organic food are not currently attracting more resource constrained consumers, they do appeal to a similar, although broader, array of quality conventions. This research provides new insights into the challenges and opportunities associated with increasing consumer access to alternative food networks, as well as adding to the small number of quantitative studies in the conventions theory literature. (shrink)

A thought-provoking meditation on food, family, identity, immigration, and, most of all, hospitality--at the table and beyond--that's part food memoir, part appeal for more authentic decency in our daily worlds, and in the world at large.

Food systems are made of a myriad of actors, visions and interests. Collaborative governance arrangement may foster their transformation towards greater sustainability when conventional means, such as state-oriented planning, technological developments or social innovations provide insufficient impetus. However, such arrangements may achieve transformative results only under certain conditions and in specific contexts. Despite an abundant literature on participatory schemes, the success for collaborative governance arrangements remains partially understood and deserves academic attention, in particular in the field of food (...) systems reform. This article provides an in-depth analysis of an empirical case study in the Walloon Region (Belgium), where the administration for sustainable development initiated a six-month participatory process to collectively construct a roadmap towards a sustainable regional food system. The article explores the extent to which the process has allowed transformative voices to emerge, and assesses whether the outcome provides a promising tool for adopting a transformative policy at the regional scale. It argues that the facilitation process insufficiently attenuated existing power relations and highlights key underlying factors (including time, resources, expertise and coalition building) that, like in classical negotiation settings, strengthen or weaken specific actors. It discusses the link between the results of the participatory process and the potential for policy-makers to build upon these to guide further the region’s food system towards a sustainable future. (shrink)

Iot is a system of interconnected devices which are able to transfer data to and fro without the human-to-human interaction but over through other devices. IoT is now used for various purposes ranging from smart homes for controlling smart devices within the home, smart cities in which all the network devices operate synchronously, autonomous vehicles which is still a work in progress. With the advent of 5g comes the improvement in transmission rate, the number of devices available in square kilometer (...) and the elimination of congestion. The topic in discussion is reducing the food wastage in Australia by leveraging IoT. A large number of techniques are used to accomplish the said task such as qualitative analysis, inductive design and production data. The challenge is to maintain the freshness of the food by detecting the decay early on and warning the supplier when the food must be replaced thereby decreasing the wastage of food. The IoT devices requires to monitor the food, detect and alert the supplier when the food must be replaced. In this way the quality of the food can be supervised and reduce the wastage of the food. (shrink)

In our daily life we develop habits that, being constantly practiced, become part of who we are. Two areas in which we develop habits are the evaluation of sources of food, and the evaluation of sources of happiness. It is my contention that the habits developed in those areas could affect one another. Thus, acquiring good habits in one area is of utmost importance to develop the other one. Conversely, if we develop the bad habit of picky eating this (...) will have as one of its outcomes the development of a bad habit that restricts our openness to rmding avenues for happiness. In order to show how the two habits affect one another, I will use Aristotle's theory of habit as developed in his Nicomachean Ethics. (shrink)