The Creativity of Everyday Life in Crafting Resilient Food Systems: a Framework and Case from the Atlantic Forest Coast of Brazil

Human Ecology ◽  
2017 ◽  
Vol 45 (5) ◽  
pp. 601-612 ◽  
Author(s):  
Iain J. Davidson-Hunt ◽  
C. Julían Idrobo ◽  
Katherine L. Turner
Author(s):  
David Schlosberg ◽  
Luke Craven

A growing number of environmental groups focus on more sustainable practices in everyday life, from the development of new food systems, to community solar, to more sustainable fashion. No longer willing to take part in unsustainable practices and institutions, and not satisfied with either purely individualistic and consumer responses or standard political processes and movement tactics, many activists and groups are increasingly focusing on restructuring everyday practices of the circulation of the basic needs of everyday life. This work labels such action sustainable materialism, and examines the political and social motivations of activists and movement groups involved in this growing and expanding practice. The central argument is that these movements are motivated by four key factors: frustration with the lack of accomplishments on broader environmental policies; a desire for environmental and social justice; an active and material resistance to the power of traditional industries; and a form of sustainability that is attentive to the flow of materials through bodies, communities, economies, and environments. In addition to these motivations, these movements demonstrate such material action as political action, in contrast to existing critiques of new materialism as apolitical or post-political. Overall, sustainable materialism is explored as a set of movements with unique qualities, based in collective rather than individual action, a dedication to local and prefigurative politics, and a demand that sustainability be practiced in everyday life—starting with the materials and flows that provide food, power, clothing, and other basic needs.


2017 ◽  
Vol 20 (sup1) ◽  
pp. S3079-S3095 ◽  
Author(s):  
Emily Ballantyne-Brodie ◽  
Ida Telalbasic

2009 ◽  
pp. 171-187
Author(s):  
Gianluca Brunori ◽  
Francesca Guidi ◽  
Alessandra Lari ◽  
Adanella Rossi

- This paper offers a contribution to the analysis of the processes of transition of the food systems, that are sustained by the innovations introduced by reflexive consumers. After reviewing the literature on consumption as driver of change, the authors propose to explain consumption models and consumers' identities in the Summaries framework of innovation theories. The analysis is applied on consumers solidarity purchasing groups. Their innovative role is expressed by the capacity of coproduce, together with other actors, new structures, material and immaterial, for everyday life. This implies as well a re-definition of boundaries between consumption and production, commodities and services, private and public, domestic and civic. Key words: innovation networks; transition theory; critical consumption; sustainable development; solidarity purchasing groups; citizens-consumers.


Author(s):  
Zaneta Hong ◽  

Our ways of living are endangered and on the verge of catastrophic change. Though we may experience the effects of climate change at a macro level, changes are rhizomatic, cascading through scales and networks interconnected by materials and energies, biologies and chemistries, economies and cultures; each of these connections affecting the very ingredients of our everyday life in diverse and unpredictable ways. No other system of matter and exchange offers such a thorough lens through which to examine these effects as does our contemporary food systems. This lecture presents a perspective on how degrees of interconnectivity and the precarity of decision-making for food, materials and construction can impact the future of built environments.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


2012 ◽  
Vol 15 (2) ◽  
pp. 77-84 ◽  
Author(s):  
Ketevan Mamiseishvili

In this paper, I will illustrate the changing nature and complexity of faculty employment in college and university settings. I will use existing higher education research to describe changes in faculty demographics, the escalating demands placed on faculty in the work setting, and challenges that confront professors seeking tenure or administrative advancement. Boyer’s (1990) framework for bringing traditionally marginalized and neglected functions of teaching, service, and community engagement into scholarship is examined as a model for balancing not only teaching, research, and service, but also work with everyday life.


Sign in / Sign up

Export Citation Format

Share Document