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ImplicationsThis study of organic and Fairtrade co-operatives in Mexico aims to find out why many coffee producers prefer not to join the certified co-operatives, despite their higher price offer. A study of costs of production of organic coffee concludes that it implies more work, but not necessarily higher yields. A main conclusion of the investigation is that the compulsory organic production methods deters many producers from entering the cooperatives, and that it is more attractive for producers with more free family labour, and less attractive for producers with very little coffee land. However, the study also shows that it is not only economic factors that influence the decisions of the producers on where to sell their coffee.Previous studies have shown that Fairtrade and organic certification can bring higher incomes and more security into the lives of marginalized farmers (Bray et al. 2002, Martinez-Torres 2006, Jaffeee 2007 hence it is important to understand more about how these systems can achieve their aims. This study shows that although the smallest farmers are less likely to become a part of these systems, the farmers who do are also very poor and vulnerable. Also, co-operatives need to be economically viable organisations and the organic requirements ensure a market with a higher price for the product, while at the same time keeping the organization at a manageable size. It is therefore recommended to keep the organic production requirements as a criteria for producers entering the co-operatives. Background and objectives

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Despite the scientific evidence that more plants and less animal-based food is more sustainable, policy interventions to reduce meat consumption are scarce. However, campaigns for meat free days in school and office canteens have spread globally over the last years. In this paper, we look at the Norwegian Armed Forces’ attempt to introduce the Meatless Monday campaign in their camps, and we evaluate the implementation process as well as the effect of the campaign on soldiers. Qualitative interviews with military staff indicate that lack of conviction about benefits of meat reduction, and the fact that kitchen staff did not feel ownership to the project, partly explain why vegetarian measures were not fully implemented in all the camps. A multivariate regression analysis with survey data from soldiers indicate that those who have experienced meat free days in the military kitchen are more prone to claim that joining the military has given them a more positive view on vegetarian food. Furthermore, the survey gives evidence that stated willingness to eat more vegetarian food is higher among soldiers who believe in the environmental and health benefits of meat reduction.