Social Learning in Food Quality Governance – Evidences from Geographical Indications Amendments

Abstract

Food producers can define collective quality standards and legally protect the origin, characteristics, traditions and the reputation of a place-based product through geographical indications (GIs). Producers, processors and other relevant actors in the GI production system codify and adapt their production rules via the GI Product Specification and possible amendments. Based on the Management and Transition Framework (Pahl-Wostl et al. 2010), we developed a framework to analyze the role of social learning in food quality governance and adaptation. We analyzed as case studies two cheeses protected by a Protected Designation of Origin, Laguiole (France) and Bitto (Italy). They were selected according to diverse institutional contexts, existing amendments of the Product Specification, and access to documents and interviewees willing and capable to recall the amendment processes. A comparative case study approach served to analyze the amendment processes embedded in different arenas for social learning. Actors amended their Product Specification due to both system-internal (e.g., locally generated knowledge, negotiation processes) and external (e.g., market evolution, new breeds/varieties) pressures. In the two cases, there have been social learning processes among local producers, with diverging outcomes. The results shed light on the dynamic interactions of the drivers for amendments, knowledge generation and integration processes, social learning and negotiation, learning outcomes as well as re-evaluation and re-negotiation. The design of multi-level social learning arenas can help protecting the product identity of evolving social-ecological systems and may contribute to a consistent and long-term strategy going beyond short-term local pressures.

Between Tradition and Sustainable Innovation: Empirical Evidence for the Role of Geographical Indications

“…Based on the empirical findings, we support the statement that "GIs are not static museums of production but evolving systems" (Edelmann et al, 2020). This study of the three PDO cases builds new theories around the application of tradition and innovation to the GI scheme and its impact on sustainability.…”

“…Their classification is made according to the geographical origin and the strength of the product link with the area. All standard procedures for producing a GI through traditional practices are codified within a national specific document called product specification (PS) (Edelmann et al, 2020). There is a common understanding that GIs can be perceived as "evolving social-ecological systems" which benefit from constant learning cycles (Quiñones- Ruiz, Penker, Vogl & Samper-Gartner, 2015;Edelmann et al, 2020).…”

“…All standard procedures for producing a GI through traditional practices are codified within a national specific document called product specification (PS) (Edelmann et al, 2020). There is a common understanding that GIs can be perceived as "evolving social-ecological systems" which benefit from constant learning cycles (Quiñones- Ruiz, Penker, Vogl & Samper-Gartner, 2015;Edelmann et al, 2020). GI producers usually operate in collectives, however, we regard them as individual entrepreneurs responsible for their agri-business which is influenced by the shared traditional heritage.…”

Quality differentiation of cocoa beans: implications for geographical indications

“…3). However, an effective GI strategy must correspond with the interests of concerned institutional actors and territorial stakeholders, as well as responding to market relevance 3,4,9 . Additionally, the use of appropriate strategies depends on each country's legal framework for the recognition and protection of GIs.…”

“…The recognition of such distinctiveness and reputation is protected by GI labels, which are regulated and implemented by a diversity of mechanisms under different legal frameworks and indication schemes 2,3 . Notably, GIs may play a dynamic role for the protection of cultural heritage, artisanal production and product identity as an evolving ecological system while promoting social learning in food quality governance and adaptation 4,5 …”