Profiling alternative food system supporters: The personal and social basis of local and organic food support

2011 ◽  
Vol 26 (3) ◽  
pp. 243-254 ◽  
Author(s):  
Molly Bean ◽  
Jeff S. Sharp
Keyword(s):  
Food System ◽  
Organic Food ◽  
Agricultural System ◽  
Local Foods ◽  
Limited Information ◽  
Organic Foods ◽  
Sustainable Food ◽  
Social Basis ◽  
Different Types ◽  
Using Data

AbstractConsumers appear increasingly interested in how to engage in consumptive practices that lead to a more sustainable food and agricultural system. In this paper, we examine two possible consumptive pathways for achieving sustainability: the purchase of organic foods and/or the purchase of local foods. While there is some debate regarding the integrity and sustainability of organic versus locally produced foods, there is limited information examining the similarities or differences among consumers variably interested in one or the other attribute. Using data from a statewide survey of Ohio, USA, respondents and members of a food cooperative and an environmental and social responsibility organization, a typology is proposed and comparisons are made among different types of local and organic food consumers regarding their attitudes about food, agriculture and the environment. While a large proportion of the survey respondents expressed little or only modest interest in either local or organic foods, distinct groups of respondents interested in primarily the local attribute, primarily the organic attribute, and both attributes are identified. The results reveal similarities and differences across types with the profiles of each type of consumer contributing to a more nuanced view of supporters of these foods that can assist in production decisions, as well as purchasing and marketing decisions among retailers.

scholarly journals Michigan Farmers of Color and the Future of Sustainable Food Systems

2020 ◽  
Vol 17 (01) ◽  
Author(s):  
Kimberly N. Carr ◽  
Vanessa Garcia Polanco ◽  
Shakara Tyler
Keyword(s):  
Food Systems ◽  
Food System ◽  
Ethnic Disparities ◽  
The United States ◽  
Agricultural System ◽  
Racial And Ethnic Disparities ◽  
Racial Justice ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Sustainable Food System

Historically, racial and ethnic disparities in agriculture and the food system experienced by farmers of color (FoC) in the United States and in Michigan stem from an exploitative and racialized agricultural system in which white people have primarily benefited and profited. Sustainable agriculture with a strong orientation toward racial justice can serve as a medium for building more racial equity and transforming our racialized food system. Such a medium ensures that the resources to participate and contribute to a sustainable food system are accessible to everyone, not just those with significant power and resources. Although the Michigan Department of Agriculture and Rural Development is in the initial phases of developing a diversity, equity, and inclusion strategic plan, there is currently no specific plan to support and target FoC. While there are several programs performing this work from grassroot organizations, civic groups, extension services, and others, there is no comprehensive statewide effort to create support systems for FoC in Michigan. To address this issue, we recommend the creation of an incentivized farm program as a way to address agrarian racial and ethnic disparities experienced by FoC and advance an equitable and just sustainable food system within the state of Michigan.

scholarly journals Eating Well with Organic Food: Everyday (Non-Monetary) Strategies for a Change in Food Paradigms: Findings from Andalusia, Spain

2019 ◽  
Vol 11 (4) ◽  
pp. 1003 ◽  
Author(s):  
David Gallar Hernández ◽  
Helena Saracho-Domínguez ◽  
Marta Rivera-Ferré ◽  
Isabel Vara-Sánchez
Keyword(s):  
Urban Areas ◽  
Organic Food ◽  
Discussion Groups ◽  
Agricultural System ◽  
Organic Foods ◽  
Comprehensive Management ◽  
The Social ◽  
The Everyday ◽  
Organic Food Consumption ◽  
Management Of Nutrition

In the context of nutritional disaffection with a dominant food and agricultural system and the social questioning of everyday nutritional habits, we studied what Eating Well means to people and what role organic food plays in their lives. We conducted 11 discussion groups that were carried out in Andalusia, Spain; participants had different socio-demographic characteristics—they lived in either rural or urban areas, had different purchasing channels, and practiced varying degrees of organic food consumption. The investigation revealed (1) the motives and limitations for the consumption of organic foods, as perceived by the consumers of organic foods, and (2) the everyday strategies practiced to overcome these limitations. In both cases, this research transcends the classical analyses focused on the price of a product, when proposing a framework for alternative strategies that are based on the ordinary knowledge and practices of the consumers, by looking at consumption through an integrated lens that is rooted in the notion of what consumers consider to be Eating Well. This study shows that Eating Well—according to the criteria of the consumers and the implemented strategies—breaks from the dichotomous or exclusive focus on economic or ideological motives, and revalues feminine and rural knowledge and practices, for a comprehensive management of nutrition.

scholarly journals Local versus organic: A turn in consumer preferences and willingness-to-pay

2010 ◽  
Vol 25 (4) ◽  
pp. 331-341 ◽  
Author(s):  
Damian C. Adams ◽  
Matthew J. Salois
Keyword(s):  
Food System ◽  
Local Food ◽  
Consumer Preferences ◽  
Organic Food ◽  
Community Support ◽  
Local Foods ◽  
The Past ◽  
Food Standards ◽  
The Us ◽  
Food Market

AbstractDemand for local food in the US has significantly increased over the past decade. In an attempt to understand the drivers of this demand and how they have changed over time, we investigate the literature on organic and local foods over the past few decades. We focus our review on studies that allow comparison of characteristics now associated with both local and organic food. We summarize the major findings of these studies and their implications for understanding drivers of local food demand. Prior to the late 1990s, most studies failed to consider factors now associated with local food, and the few that included these factors found very little support for them. In many cases, the lines between local and organic were blurred. Coincident with the development of federal organic food standards, studies began to find comparatively more support for local food as distinct and separate from organic food. Our review uncovers a distinct turn in the demand for local and organic food. Before the federal organic standards, organic food was linked to small farms, animal welfare, deep sustainability, community support and many other factors that are not associated with most organic foods today. Based on our review, we argue that demand for local food arose largely in response to corporate co-optation of the organic food market and the arrival of ‘organic lite’. This important shift in consumer preferences away from organic and toward local food has broad implications for the environment and society. If these patterns of consumer preferences prove to be sustainable, producers, activists and others should be aware of the implications that these trends have for the food system at large.

scholarly journals Food Communication and its Related Sentiment in Local and Organic Food Videos on YouTube (Preprint)

2019 ◽  
Author(s):  
Xanat Vargas Meza ◽  
Toshimasa Yamanaka
Keyword(s):  
Social Networks ◽  
Genetically Modified Organisms ◽  
Organic Food ◽  
Market Size ◽  
Organic Foods ◽  
Sustainable Food ◽  
Diffusion Paths ◽  
Positive Sentiment ◽  
Network Metrics ◽  
Positive Light

BACKGROUND Local and organic foods have shown increased importance and market size in recent years. However, attitudes, sentiment, and habits related to such foods in the context of video social networks have not been thoroughly researched. Given that such media have become some of the most important venues of internet traffic, it is relevant to investigate how sustainable food is communicated through such video social networks. OBJECTIVE This study aimed to explore the diffusion paths of local and organic foods on YouTube, providing a review of trends, coincidences, and differences among video discourses. METHODS A combined methodology involving webometric, framing, semantic, and sentiment analyses was employed. RESULTS We reported the results for the following two groups: organic and local organic videos. Although the content of 923 videos mostly included the “Good Mother” (organic and local organic: 282/808, 34.9% and 311/866, 35.9%, respectively), “Natural Goodness” (220/808, 27.2% and 253/866, 29.2%), and “Undermining of Foundations” (153/808, 18.9% and 180/866, 20.7%) frames, organic videos were more framed in terms of “Frankenstein” food (organic and local organic: 68/808, 8.4% and 27/866, 3.1%, respectively), with genetically modified organisms being a frequent topic among the comments. Organic videos (N=448) were better connected in terms of network metrics than local organic videos (N=475), which were slightly more framed regarding “Responsibility” (organic and local organic: 42/808, 5.1% and 57/866, 6.5%, respectively) and expressed more positive sentiment (M ranks for organic and local organic were 521.2 and 564.54, respectively, Z=2.15, <i>P</i>=.03). CONCLUSIONS The results suggest that viewers considered sustainable food as part of a complex system and in a positive light and that food framed as artificial and dangerous sometimes functions as a counterpoint to promote organic food.

scholarly journals Change of Price Premiums Trend for Organic Food Products: The Example of the Polish Egg Market

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 35 ◽  
Author(s):  
Adam Pawlewicz
Keyword(s):  
Egg Production ◽  
Organic Food ◽  
Price Premium ◽  
Agricultural System ◽  
Steady Increase ◽  
Quality Inspection ◽  
Wholesale Market ◽  
Upward Trend ◽  
Organic Foods ◽  
Price Premiums

One of the most rapidly growing areas of the organic agricultural system is egg production. However, the price premium often decreases the affordability of organic foods. In this study, the production and sales of organic eggs in Europe were compared, the prices of organic and conventional eggs in Poland were analyzed, and the price premium on the Polish market was evaluated. This study relied on data of Eurostat, Statistics Poland, Agricultural and Food Quality Inspection and Ministry of Agriculture and Rural Development in Poland. The prices of organic and conventional eggs on the Polish wholesale market were analyzed based on the monthly price registers. The production and sales of organic eggs in Europe were characterized by a steady increase. The nominal and real prices of organic eggs were higher than the prices of conventional eggs throughout the entire analyzed period. The nominal prices of organic eggs tended to decrease. However, an upward trend was observed in the real prices of both organic and conventional eggs. The average price premium for organic eggs exceeded 128% (median of 121%). The price premium was characterized by moderate variation (Vc = 33%). In Poland, the price premium was on a downward trend by around 1% per month in the examined period.

scholarly journals Food Communication and its Related Sentiment in Local and Organic Food Videos on YouTube

10.2196/16761 ◽  
2020 ◽  
Vol 22 (8) ◽  
pp. e16761 ◽  
Author(s):  
Xanat Vargas Meza ◽  
Toshimasa Yamanaka
Keyword(s):  
Social Networks ◽  
Genetically Modified Organisms ◽  
Organic Food ◽  
Market Size ◽  
Organic Foods ◽  
Sustainable Food ◽  
Diffusion Paths ◽  
Positive Sentiment ◽  
Network Metrics ◽  
Positive Light

Background Local and organic foods have shown increased importance and market size in recent years. However, attitudes, sentiment, and habits related to such foods in the context of video social networks have not been thoroughly researched. Given that such media have become some of the most important venues of internet traffic, it is relevant to investigate how sustainable food is communicated through such video social networks. Objective This study aimed to explore the diffusion paths of local and organic foods on YouTube, providing a review of trends, coincidences, and differences among video discourses. Methods A combined methodology involving webometric, framing, semantic, and sentiment analyses was employed. Results We reported the results for the following two groups: organic and local organic videos. Although the content of 923 videos mostly included the “Good Mother” (organic and local organic: 282/808, 34.9% and 311/866, 35.9%, respectively), “Natural Goodness” (220/808, 27.2% and 253/866, 29.2%), and “Undermining of Foundations” (153/808, 18.9% and 180/866, 20.7%) frames, organic videos were more framed in terms of “Frankenstein” food (organic and local organic: 68/808, 8.4% and 27/866, 3.1%, respectively), with genetically modified organisms being a frequent topic among the comments. Organic videos (N=448) were better connected in terms of network metrics than local organic videos (N=475), which were slightly more framed regarding “Responsibility” (organic and local organic: 42/808, 5.1% and 57/866, 6.5%, respectively) and expressed more positive sentiment (M ranks for organic and local organic were 521.2 and 564.54, respectively, Z=2.15, P=.03). Conclusions The results suggest that viewers considered sustainable food as part of a complex system and in a positive light and that food framed as artificial and dangerous sometimes functions as a counterpoint to promote organic food.

scholarly journals Cultivating Alliances: The Local Organic Food Co-ops Network

2015 ◽  
Vol 6 (2) ◽  
Author(s):  
Jennifer Sumner ◽  
Cassie Wever
Keyword(s):  
Social Movements ◽  
Pilot Study ◽  
Food Systems ◽  
Food System ◽  
Organic Food ◽  
Sustainable Food ◽  
Alternative Food Systems ◽  
Mission Drift ◽  
Mouvements Sociaux ◽  
Sustainable Food System

Although social movements can lose their way in neoliberal times, building alliances can help them to leverage their strengths and overcome their weaknesses, thus avoiding co-optation and “mission drift.” One example of this strategy can be found within the co-operative movement: the Local Organic Food Co-ops Network in Ontario. A pilot study of six co-operatives in this organization reveals that they cultivate alliances in four ways: among member co-ops, through the creation of the network, with other types of organizations, and with other social movements. These alliances strengthen the co-operative movement, help to make the politics of alternative food systems work, influence the economy toward co-operation, and open up possibilities for establishing and maintaining a more sustainable food system. RÉSUMÉ Les mouvements sociaux, bien qu’ils puissent s’égarer à l’ère du néolibéralisme, peuvent établir des alliances afin de profiter de leurs atouts et surmonter leurs faiblesses, évitant ainsi la cooptation ou les déviations. On retrouve un exemple de cette stratégie d’alliance dans le cadre du mouvement coopératif en Ontario : The Local Organic Food Co-ops Network. Une étude pilote de six coopératives faisant partie de cette organisation révèle que celles-ci créent des alliances de quatre manières différentes : entre coopératives membres, grâce à la création du réseau même, avec d’autres types d’organisation et avec d’autres mouvements sociaux. Ces alliances renforcent le mouvement coopératif, aident à faire fonctionner les systèmes d’alimentation alternative, encouragent la collaboration économique et contribuent à établir et maintenir un système d’alimentation plus durable.

Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership

2019 ◽  
Vol 6 (1) ◽  
pp. 120-139
Author(s):  
Lori Stahlbrand
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Disruptive Innovation ◽  
Government Support ◽  
Sustainable Food ◽  
University Of Toronto ◽  
The University

This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, the partnership represented the largest purchase of local sustainable food at a Canadian university, as well as LFP’s first foray into supporting institutional procurement of local sustainable food. LFP was founded in 2005 with a vision to foster sustainable local food economies. To this end, LFP developed a certification system and a marketing program that matched certified farmers and processors to buyers. LFP emphasized large-scale purchases by public institutions. Using information from in-depth semi-structured key informant interviews, this paper argues that the LFP project was a disruptive innovation that posed a challenge to many dimensions of the established food system. The LFP case study reveals structural obstacles to operationalizing a local and sustainable food system. These include a lack of mid-sized infrastructure serving local farmers, the domination of a rebate system of purchasing controlled by an oligopolistic foodservice sector, and embedded government support of export agriculture. This case study is an example of praxis, as the author was the founder of LFP, as well as an academic researcher and analyst.

Creating a local food procurement community of practice: The Alberta Flavour Learning Lab

2019 ◽  
Vol 6 (1) ◽  
pp. 155-169 ◽  
Author(s):  
Mary Anne Beckie ◽  
Leanne Hedberg ◽  
Jessie Radies
Keyword(s):  
Community Of Practice ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Provincial Government ◽  
Local Foods ◽  
Social Infrastructure ◽  
City Region ◽  
Physical Scale ◽  
Common Framework

In order for local food initiatives (LFIs) to have a transformative effect on the larger food system, greater levels of economic, organizational and physical scale are needed. One way for LFIs to reach the scale necessary to generate a more significant impact is through increased institutional procurement of local foods. But how do people and organizations come together to generate the social infrastructure required to shift food purchasing practices and processes? This field report shares the story of an innovative community of practice consisting of institutional food buyers, large-scale distributors, regional retailers, processors, producers, researchers, municipal and provincial government representatives within the Edmonton city-region that formed for the express purpose of “creating a positive community impact by getting more local foods on more local plates”. In describing the formation and first three years of the Alberta Flavour Learning Lab we examine the unique characteristics of this community of practice that has aided the development of a common framework for learning, understanding and joint action. In addition to the accomplishments to date, we also discuss the challenges faced by the Learning Lab and the strategies used to overcome them.  

Consumer Behaviour of Organic Food: A Developing Country Perspective

2015 ◽  
Vol 4 (4) ◽  
Author(s):  
Mehree Iqbal
Keyword(s):  
Consumer Behaviour ◽  
Family Income ◽  
Organic Food ◽  
Education Level ◽  
Capital City ◽  
Market Opportunity ◽  
Traditional Foods ◽  
Organic Foods ◽  
Environment Friendly ◽  
Synthetic Chemicals

The demand of organic food is increasing despite its premium pricing and lack of availability particularly in developing countries like Bangladesh. This paper aims to provide the insights about organic foods and the intention consumers have to purchase or not to purchase organic food. The pesticide-residue problem has opened a market opportunity for organic food as it is produced without any form of synthetic chemicals. As there was insufficient literature, a survey was conducted on 900 respondents on six major supermarkets selling organic food in the capital city of Bangladesh. It is found that, consumers expect the organic foods to be healthier, tastier, and environment friendly. The organic food buyers tend to be older with child, have higher education level and family income than those of non-buyers. The barrier of organic food is that majority consumers have less knowledge and do not know the main differentiation between organic foods and traditional foods.

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