Flipping the Tortilla: Social-Ecological Innovations and Traditional Ecological Knowledge for More Sustainable Agri-Food Systems in Spain

Abstract

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.

Local Action with a Global Vision: The Transformative Potential of Food Social Enterprises in Australia

“…The not-for-profit character of social enterprises does not impede them from being part of the market economy [11,12] and they aim to change markets from within by adopting values related to sustainability and resilience [32,33]. Frequently, social enterprises will engage in food systems transformation by adopting new operational models or influencing society's values by fostering notions of citizenship and solidarity, improving the knowledge of food systems, and building on traditions [5,31,35]. They also need to influence government policy [29] but there is a tension between adopting more radical or moderate approaches in the engagement with institutional regimes [36].…”

“…Food social enterprises, however, can serve as an incubator for transformation pathways [13,19,21,31]. It is important, therefore, to investigate what aspects of food social enterprises are contributing or hindering transformation [35].…”

“…Social enterprises are a practical example for government actors of what a food system based on this agenda would look like. The reality is that many members feel overburdened and do not find the energy or time to advocate for institutional change [35]. It might also be the case that initiatives do not have the skills necessary for doing so.…”

The Role of Knowledge in Constructing the Quality of Olive Oil in Spain

“…In the agri-food sector, there has been a clear separation between these two spheres, since expert knowledge has had a dominant role in the productivist model, with tacit knowledge being left to the side [41]. Traditional knowledge and complex thinking are recovered and valued in the post-productivist model, and more so in the non-productivist model [48].…”

“…This ability is based on the holistic and dynamic nature of such knowledge, and its medium-to long-term objectives [41,57]. Guerrero Lara et al [48] describe the manner in which the application of tacit knowledge has enabled biological and cultural diversity to be maintained and social inclusion promoted, through changes in values and institutions and the dissemination of knowledge.…”