This article reviews recent research into alternative systems of food provision. It considers, first, what the concept of`alternativeness' might mean, based on recent discussions in economic geography. Informed by this, it discusses food relocalization and the turn to `quality' food production, arguing that both are `weaker' alternative systems of food provision because of their emphasis on food. It then examines some `stronger' alternative systems of food provision, which emphasize the networks through which food passes. Lastly, the paper reflects on the concept of alternativeness in the context of food supply chains, and suggests some possible directions for future research.
This article adopts a gendered approach to the study of alternative/local food consumption. Drawing on Allen and Sachs' three analytical domains, the article explores material, sociocultural and embodied conceptualisations of the relationship of women with alternative food consumption. Using original data collected from a study of food relocalisation in the UK, it argues that a gendered perspective that examines responsibilities for food preparation and for provisioning the household is important in understanding the motivation for and implications of decisions to consume local food. Local food consumption often involves consumers in choices over not only what they eat but how they cook, encouraging a move away from processed food and a greater emphasis on raw food and cooking from scratch. Such shifts have a disproportionate effect on women as they are still largely responsible for feeding the household. The article also explores ways in which social pressures around healthy eating and bodily fitness, particularly in relation to children's eating patterns, are increasingly relevant to local food consumption arguing. Again, such pressures fall unequally on different members of the household and are central to a gendered analysis of food consumption.
PurposeThis paper sets out to engage with current debate over local foods and the emergence of what has been called an alternative food economy and to examine the distribution of local food activity in the South West and West Midlands regions of England.Design/methodology/approachDatabases on local food activity were constructed for each region from secondary sources. The data were mapped by means of choropleth mapping at postcode district level.FindingsAlthough local food activity is flourishing in the South West and, to a lesser extent, the West Midlands, it is unevenly distributed. Concentrations occur in both regions. These may relate to a variety of factors, including: proximity to urban centres and particular trunk roads, landscape designations and the geography of farming types. The products that tend to predominate – horticulture, dairy, meat and poultry – can either be sold directly to consumers with little or no processing, or remain readily identifiable and defining ingredients after being processed.Research limitations/implicationsThe findings require testing through a larger‐scale survey using primary data. Many local food producers also supply conventional markets. Further research is required into their reasons for doing so and into whether the local food sector can become a significant alternative to conventional food supply chains.Originality/valueThe paper maps local food activity in England on a larger scale than attempted hitherto. It contributes to debate over the alternative food economy and provides a basis for further empirical research.
Most governmental initiatives designed to improve dietary and planetary health have adopted a light-touch informing approach. However, it may be necessary to consider more direct measures that go beyond simply informing the public if the current high levels of meat consumption in Scotland are to be addressed. This paper considers three possible avenues through which more sustainable meat consumption patterns may be promoted: 'nudging', the formulation of new meat-alternative products, and targeting those in particular stages of the lifecourse. Through focus groups held in various locations in Scotland, the perceived viability of these measures was explored. While each measure shows some promise for reducing Scottish meat intake, the complex nature of food choice means that more qualitative research into meat consumption in Scotland is required.
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