The conventional dominant global agri-food system is a main driver in the Anthropocene: food production entails profound global environmental changes from greenhouse gas emissions to biodiversity loss, and shifting diets further impact planetary and human health. Innovative approaches are needed to shift towards more sustainable, equitable and healthy agri-food systems. Building on the increasing recognition of the relevance of traditional agroecological knowledge (TAeK) in sustainable food systems, this paper aims to describe innovative agri-food initiatives and explore how the use and valorization of TAeK may transform conventional agri-food systems. It employs a case-study approach in Spain, where we conducted semi-structured interviews with 12 representatives of alternative agri-food initiatives. We found that, to promote sustainable agri-food systems, TAeK has to span from farm-to-fork. Innovative agroecological practices and knowledge help to safeguard biocultural diversity, while gastronomic knowledge among consumers on how to process and prepare local varieties and species is crucial for the implementation of shorter value chains. We discuss how TAeK enhances the success of conventional systems of innovation, challenging dominant epistemological frameworks. By scaling deep (changing values), scaling out (dissemination, reproduction) and scaling up (changing institutions), the agri-food initiatives may act on leverage points to enable broader transformation of the Spanish agri-food system.
Non-technical abstract Projections of a burgeoning population coupled with global environmental change offer an increasingly dire picture of the state of the world's food security in the not-too-distant future. But how can we transform the current food system to become more sustainable, more equitable and more just? We identify kitchens as sites of transformative innovation in the food system where cooks and chefs can leverage traditional food knowledge about local food species to create delicious and nutritious dishes. Achieving a sustainable food system is a grand challenge, one where cooks in particular are stepping forward as innovators to find solutions.
Degrowth has become a recognised paradigm for identifying and critiquing systemic unsustainability rooted in the capitalist, growth-compelled economy. Increasingly, degrowth is discussed in relation to specific economic sectors such as the agri-food system. This paper builds on the foundational work of Gerber (2020) and Nelson and Edwards (2021). While both publications take a rather specific analytical or disciplinary focus—the former specifically connects critical agrarian studies and degrowth, the latter explores the contributions of the recent volume ‘Food for degrowth’—this paper takes stock of the emerging body of literature on degrowth and agri-food systems more broadly. It proposes research avenues that deepen, expand and diversify degrowth research on agri-food systems in four areas: (i) degrowth conceptualisations; (ii) theorisation of transformations towards sustainability; (iii) the political economy of degrowth agri-food systems; and (iv) rurality and degrowth. Together, these avenues devote due attention to a variety of agents (ranging from translocal networks to non-humans), spaces (e.g. the rural), theories (e.g. sustainability transitions and transformations towards sustainability) and policies (of the agricultural sector and beyond) that thus far have received limited attention within the degrowth literature. The critical social science perspective on degrowth agri-food systems, which is advanced in this paper, illuminates that the present unsustainability and injustice of hegemonic agri-food systems are not merely a problem of that sector alone, but rather are ingrained in the social imaginaries of how economies and societies should work as well as in the political–economic structures that uphold and reproduce these imaginaries.
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