Fixing food with ideas of “local” and “place”

Hinrichs, Clare

doi:10.1007/s13412-015-0266-4

Cited by 35 publications

(27 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These emerging theories within larger social and geography theory assert the fluid, overlapping nature of regions, less territorially bound than the construct of regions evoked by conventional political and administrative jurisdictions (Amin, 2004;Jones, 2009;Massey, 2005). While the proximity associations of "local" are distinct from the more socio-environmental specificities of "place" (Hinrichs, 2016) and thus these are not directly comparable, discussions about defining "regional food systems" may benefit from engaging with the theories that explore similar dynamics in other fields.…”

Section: Literature Reviewmentioning

confidence: 99%

Between Global and Local: Exploring Regional Food Systems from the Perspectives of Four Communities in the U.S. Northeast

Palmer

Santo

Berlin

et al. 2017

J. Agric. Food Syst. Community Dev.

View full text Add to dashboard Cite

Emphasis on local foods and local food systems has often meant that the importance of other scales goes unrecognized or underappreciated. While each scale has limitations, some food system experts now assert the benefits of the regional scale for its ability to foster a more sufficient, diverse, affordable, and resilient food system. This paper contributes to this debate by exploring people's perceptions of regionally produced foods. Seven focus groups were conducted with a total of 51 participants across four locations in the U.S. Northeast. Topics discussed included the importance of knowing where food is sourced, how people described their region, personal connections to the region, globalization of food, importance of food origin, perceived benefits and drawbacks of regional foods, and the sense of efficacy and engagement involving food. While many participants were familiar with the concept of the local food system, their perceptions of the regional scale were weaker, less formed, and more divergent. These focus groups provide foundational insights into emerging consumer definitions and values related to regional food systems, which may help develop appropriately targeted messages to reinforce regional benefits.

show abstract

Section: Literature Reviewmentioning

confidence: 99%

Between Global and Local: Exploring Regional Food Systems from the Perspectives of Four Communities in the U.S. Northeast

Palmer

Santo

Berlin

et al. 2017

J. Agric. Food Syst. Community Dev.

View full text Add to dashboard Cite

show abstract

“…The contribution of a 'reflexive localism' (Goodman, DuPuis andGoodman 2012, Fonte 2013b) and the opening up of food studies to insights from other disciplines, e.g. critical human geography, highlight the importance of politics in places (Hinrichs 2015).…”

Section: Local Food and Civic Food Network As A Real Utopias Projectmentioning

confidence: 99%

“…To use the words of DeLind (2011), we must ask ourselves: 'is local food taking us where we want to go? ' Hinrichs (2015) invites us to look at how the distribution of interests and power across different groups of farmers and consumers, as well as across varied organizations and institutions, serves to concentrate or spread the benefits and risks when fastening food to a locality. Hinrichs also suggests to more seriously exploring the effect of fastening food on the flexibility needed to respond to emerging sustainability or health challenges.…”

Section: The Local Food Movement Is About An Ethic Of Food That Valuementioning

confidence: 99%

Local food and civic food networks as a real utopias project

Cucco¹,

Fonte²

2015

Socio.hu

View full text Add to dashboard Cite

Local food and civic food networks as a real utopias project DoI: 10.18030/socio.hu.2015en.22 Abstract For scholars and activists alike, local food is linked to visions of a more equitable, ethical and sustainable agro-food system. Notwithstanding an apparent unity, local food is mobilized for very different aims including environmental sustainability, the revitalization of rural economies, the reconnection of consumers to agriculture and nature and the promotion of land entitlements for marginalized populations. At the same time, local food has become a crucial element in protectionist and neo-ruralist ideologies that support bounded, defensive spatial strategies. These contradictions point to the limited heuristic value of the 'local food' concept, particularly when decoupled from an explicit attention to the political and power dimensions of the local.Building upon these considerations, in this article we explicitly focus on the political and transformative dimensions of different local food projects and propose to read local food as a 'real utopia' project whose aim is the transformation of the food economy in the direction of sustainability, social emancipation and social justice.Utilizing the framework developed by E.O. Wright, we look at local food as a diagnosis and critique of the present; as the prefiguration of a more sustainable, just and democratic future; and as a set of transformative strategies that aim at changing the system in the desired direction.Our analysis suggests that, differently from the oppositional movements of the Fordist era, the local food movement is characterized by its use of interstitial ("ignore the state") and symbiotic ("use the state") strategies. These strategies either seek to establish new economic and social relations at the margins of the neoliberal food economy, or partner with local institutions to consolidate new experiences with food democracy and food justice.By mobilizing non-ruptural strategies in the service of a real utopian project, local food initiatives are opening up new, enlarged spaces for non-capitalist or post-capitalist economies that constitute the basis for social learning and experimentation of a global more sustainable and just food system. A further step ahead could be constituted by the promotion of a reflexive, more democratic, socially empowering system of governance, able to lead the innovative potential of the food movement to its full expression.

show abstract

“…In the US, although terroir translations are not widely embedded within national or state rural development policy initiatives, and with only rare exceptions are designated GIs (e.g., Vidalia onions, Florida oranges, Idaho potatoes), emergent efforts to "test-drive" and "reverse engineer terroir" [3] emphasize anchoring foods and drinks to particular places and practices [4,5], in an effort to develop new markets for quality foods. This can also reflect American attempts to "emplac[e] our food systems" [6] (p. 23) and transcend proximity-based measures of locality, such as "food miles" or face-to-face interactions with producers [7][8][9][10][11]. Due to their potential to foster rural development, preserve food practices, and conserve environmental resources, terroir products have been promoted as a promising counter to conventional agriculture [12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors

et al. 2019

View full text Add to dashboard Cite

Even as the concept of terroir becomes more salient in diverse cultural and national contexts, climate-driven environmental change threatens to alter the ecologies that contribute to the distinctive terroir of place-based products. Yet few studies examine how producers of terroir products perceive and experience environmental change. Our comparative case study addresses this gap, as we examine ways that changing ecological conditions will influence the emergent terroir of Wisconsin artisanal cheese and New England oysters. Drawing on in-depth interviews and a survey, we describe the environmental and sociocultural elements that Wisconsin artisanal cheesemakers and New England oyster farmers identify as characteristic of the terroir and merroir (terroir’s maritime adaptation) of their products. We then compare cheesemakers’ and oyster farmers’ perceptions and experiences of climate change. We find that both groups perceive climate-related threats to the terroir and merroir of their products, though each group experienced these threats differently. We argue that the ongoing constitution of terroir—which has always reflected a tension between nature and culture—will be further complicated by changing ecologies. We suggest that a generative understanding of terroir that emphasizes terroir’s sociocultural dimensions may help artisanal cheesemakers and oyster farmers mitigate some climate-related threats to their products.

show abstract

Fixing food with ideas of “local” and “place”

Cited by 35 publications

References 25 publications

Between Global and Local: Exploring Regional Food Systems from the Perspectives of Four Communities in the U.S. Northeast

Between Global and Local: Exploring Regional Food Systems from the Perspectives of Four Communities in the U.S. Northeast

Local food and civic food networks as a real utopias project

Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors

Contact Info

Product

Resources

About