The industrial food system of the West is increasingly perceived as problematic. The physical, social and intellectual distance between consumers and their food stems from a food system that privileges quantity and efficiency over quality, with an underlying assumption that food is a commodity, rather than a source of nourishment and pleasure. In the wake of various food and health scares, there is a growing demand from consumers to change the food they eat, which in turn acts as a catalyst for the industry to adapt and for alternative systems to evolve. Drawing on a wealth of empirical research into mainstream and alternative North American food systems,
this book discusses how sustainable, grass roots, local food systems offer a template for meaningful individual activism as a way to bring about change from the bottom up, while at the same time creating pressure for policy changes at all levels of government. This movement signals a shift away from market economy principles and reflects a desire to embody social and ecological values as the foundation for future growth.
|Publisher:||Taylor & Francis|
|Product dimensions:||6.20(w) x 9.30(h) x 0.70(d)|
Table of Contents
Contents: Food fear: making connections, Alison Blay-Palmer and Betsy Donald; The industrial revolution of food; 'It's all about the sizzle'; Growing distances: the separation of farmers, ecologies and eaters; Translating fear: mad cows, killer carrots and industrial food; Eating organic in an age of insecurity, Betsy Donald and Alison Blay-Palmer; Manufacturing food fear, Alison Blay-Palmer and Betsy Donald; Creating mutual food systems; References; Index.