Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Abstract

Purpose This paper aims to analyze the conceptions that underlie the notion of “sustainable food” of different social actors based on a study focused on promoting sustainable food strategies on university campuses. Design/methodology/approach The research incorporates the views of various actors linked to a sustainable food project on the campuses of the National Autonomous University of Mexico (Universidad Nacional Autónoma de México), which is one of the most important universities in Latin America. The study includes a literature review on food sustainability strategies on university campuses and implemented sustainable food programmes in 100 universities worldwide. It also incorporates semistructured interviews and discussion groups conducted with consumers of the university community, 60 smallholder farmers and managers of 23 alternative food networks in Mexico City. Findings This research evidence the diversity of meanings and perspectives associated with food sustainability and a generalized emphasis on its environmental dimensions, although environmental problems tend to be partially understood. It also highlights the priority students and producers give to the accessibility of healthy foods. Research limitations/implications The results of this study revealed important elements, potentially useful for designing sustainable food strategies on the campuses, considering the principles of the rights-based approach to development and social participation. Originality/value The research evinces tensions in the definition of food sustainability and its translation into actions from a multistakeholder perspective.

Food Producers in The Peri-Urban Area of Mexico City. A Study on the Linkages between Social Capital and Food Sustainability

“…The promotion of sustainable forms of food production and distribution, as the literature review reveals, is a matter of growing academic interest which can be interpreted as both a cause and a consequence of the discussion on the risks of contemporary food. In the university institutions themselves, as described by Pasquier [66], these issues have been promoted, both in academic activities and in their own food systems for their community. Most of the studies reviewed approach the subject from a "functional" logic in economic, political, and biological/ecological terms, while social and cultural dynamics are of little relevance.…”