Social Change for Sustainable Localised Food Sovereignty: Convergence between Prosumers and Ethical Entrepreneurs

Titolo Rivista SOCIOLOGIA DEL LAVORO
Autori/Curatori Rachel Reckinger
Anno di pubblicazione 2018 Fascicolo 2018/152
Lingua Inglese Numero pagine 19 P. 174-192 Dimensione file 128 KB
DOI 10.3280/SL2018-152010
Il DOI è il codice a barre della proprietà intellettuale: per saperne di più clicca qui

Qui sotto puoi vedere in anteprima la prima pagina di questo articolo.

Se questo articolo ti interessa, lo puoi acquistare (e scaricare in formato pdf) seguendo le facili indicazioni per acquistare il download credit. Acquista Download Credits per scaricare questo Articolo in formato PDF

Anteprima articolo

FrancoAngeli è membro della Publishers International Linking Association, Inc (PILA)associazione indipendente e non profit per facilitare (attraverso i servizi tecnologici implementati da CrossRef.org) l’accesso degli studiosi ai contenuti digitali nelle pubblicazioni professionali e scientifiche

Some resourceful community-driven initiatives for local food production and retail have recently appeared in Luxembourg, where low organic agricultural rates are paradoxically paired with high consumer demands. This niche of social innovators combines agro-ecology with circular economy practices. Four cases of alternative food networks are presented here - studied with qualitative interviews and participant observation. One was established in the 1980s and has about 200 employees, partly linked to social assistance. The more recent and smaller initiatives are characterised by cooperative governance, a community-supported agricultural outlook, hands-on workshops and time banks, all enabled by social media. These initiatives are more radical in their agro-ecological or permacul¬ture practices, focusing on regenerative land use without relying on imports and fostering the integration of consumers with varying degrees of prosumer involve¬ment. This politicised step goes further than mere (and possibly industrialised) organic production. It represents a cultural shift in the food system by attracting media and policy interest, diverting attention away from individuals and focusing instead on the collective efforts that are necessary to build a more resilient food system.

Alcune iniziative per la produzione e vendita al dettaglio di prodotti alimentari locali sono sempore più basate sul ruolo centrale delle comunità di appartenenza. Recentemente molte di queste esperienze sono apparse in Lussemburgo, dove i bassi tassi di agricoltura biologica sono paradossalmente associati ad un elevate domanda dei consumatori per questo tipo di prodotti. A tal fine una nicchia emergente di innovatori sociali combina l'agro-ecologia con pratiche di economia circolare. L’articolo esamina quattro casi di reti alimentari alternative, studiati con interviste qualitative e osservazione partecipante. Uno è stato fondato negli anni '80 e conta circa 200 dipendenti, in parte legati all'assistenza sociale. Le iniziative più recenti e più piccole sono caratterizzate da governance cooperativa, coinvolgimento attivo dalla comunità, workshop pratici e persino servizi di banca del tempo abilitati dai social media. Queste iniziative sono più radicali nelle loro pratiche agro-ecologiche o di permacultura, concentrandosi sull'uso rigenerativo del territorio senza fare affidamento sulle importazioni e promuovendo con gradi diversi l'integrazione dei consumatori in forme di prosumerismo e di impegno politico che vanno oltre la mera produzione (industriale) biologica.

Keywords:Alternative food network, imprenditorialità etica, prosumer, innovazione sociale

  1. Allen E. (2010). Growing community food systems. In: Heinberg R., Lerch D., eds., The post carbon reader. Managing the 21st century sustainability crises (pp. 140-152).
  2. Healdsburg, CA: Watershed Media. Boltanski L., Chiapello E. (1999). Le nouvel esprit du capitalisme. Paris:
  3. Gallimard. Born B., Purcell M. (2006). Avoiding the local trap. Scale and food systems in planning research. Journal of Planning Education and Research, 26: 195-207. DOI: 10.1177/0739456X06291389.
  4. European Commission (2016). Facts and figures on organic agriculture in the European Union. DG Agriculture and Rural Development, Unit Economic Analysis of EU Agriculture. -- http://ec.europa.eu/agriculture/rica/publications_en.cfm.
  5. Feola G., Nunes R. (2014). Success and failure of grassroots innovations for addressing climate change. The case of the transition movement. Global Environmental Change, 24: 232-250.
  6. Glaser B., Strauss A. (1967). The discovery of grounded theory. Strategies for qualitative research. Hawthorne: Aldine de Gruyter.
  7. Goodman D., Dupuis E.M., Goodman M.K. (2014). Alternative food networks. Knowledge, practice and politics. New York: Routledge.
  8. Hassanein N. (1999). Changing the way America farms. Knowledge and community in the sustainable agriculture movement. Lincoln: University of Nebraska Press.
  9. Kneafsay M., Cox R., Halloway L. (2008). Reconnecting consumers, producers and food: exploring alternatives. Oxford: Berg.
  10. Kopatz M. (2016). Ökoroutine. Damt wir tun, was wir für richtig halten. Munich: oekom.
  11. Mayring P. (2007). Qualitative Inhaltsanalyse. Grundlagen und Techniken. Weinheim: Beltz.
  12. Mougeot L., ed. (2005). Agropolis. The social, political and environmental dimensions of urban agriculture. London: Earthscan.
  13. Reckinger G. (2018). Bittere Orangen. Ein neues Gesicht der Sklaverei in Europa. Wuppertal: Peter Hammer Verlag.
  14. Reckinger R. (2016). Sustainable everyday eating practices from the perspective of spatial identifications. In: Reckinger R., Wille C., Kmec S., Hesse M., eds., Spaces and Identities in Border Regions. Politics – Media – Subjects (pp. 252266). Bielefeld: transcript.
  15. Reckinger R. (to be published in 2018). ‘Pas de fraises pour Noël’. Le rôle de la régionalité locavore dans la (re)prise de conscience de la saisonnalité des aliments. In: Adamiec C., Julien M.-P., Régnier F., eds., L’alimentation au fil des saisons. La saisonnalité des pratiques alimentaires. Rennes: Presses Universitaires de Rennes.
  16. Ritzer G., Jurgenson N. (2010). Production, consumption, prosumption. The nature of capitalism in the age of the digital ‘prosumer’. Journal of Consumer Culture, 10(1): 13-36. DOI: 10.1177/1469540509354673.
  17. Røpke I. (2009). Theories of practice. New inspiration for ecological economic studies on consumption. Ecological Economics, 68: 2490-2497.
  18. Service d’Economie Rurale (2016). L’agriculture luxembourgeoise en chiffres. Luxembourg, Ministère de l’Agriculture, de la Viticulture et de la protection des consommateurs.
  19. Shove E., Pantzar M. (2005). Consumers, producers and practices understanding the invention and reinvention of Nordic walking. Journal of Consumer Culture, 5(1): 43-64. DOI: 10.1177/1469540505049846.
  20. Shove E., Spurling N., eds. (2013). Sustainable practices. Social theory and climate change. New York: Routledge.
  21. Spaargaren G., Oosterveer P., Loeber A., eds. (2012). Food practices in transition. Changing food consumption, retail and production in the age of reflexive modernity. New York: Routledge.
  22. TIR Consulting Group (2016). The 3rd industrial revolution strategy study for the Grand-Duchy of Luxembourg. -- www.troisiemerevolutionindustrielle.lu/wp-content/uploads/2016/11/TIR-CG_Luxembourg-Final-Report_Long-Version. pdf.
  23. Toffler A. (1980). The third wave: The classic study of tomorrow. New York, NY: Bantam
  24. Tornaghi C. (2014). Critical geography of urban agriculture. Progress in Human Geography, 38(4): 551-567. DOI: 10.1177/0309132513512542.
  25. Warde A. (2016). The practice of eating. Cambridge: Polity Press.
  26. Wilkinson J. (1997). A new paradigm for economic analysis? Recent convergences in French social science and an exploration of the convention theory approach, with a consideration of its application to the analysis of the agro-food system. Economy and Society, 26(3): 305-339. DOI: 10.1080/03085149700000017.
  27. Zahlen P., Osier G. (2016). Regards sur les inégalités de la consummation au Luxembourg en 2014. Luxembourg: STATEC (Institut national de la statistique et des études économiques). --www.statistiques.public.lu/fr/index.html.

  • Social innovation as a game changer in agriculture: A literature review Ana Lucia Fernandes da Silva, Jose Antonio Plaza‐Úbeda, Roberta Souza Piao, in Sustainable Development /2024 pp.4160
    DOI: 10.1002/sd.2898
  • Agricultural policies and local sustainability: a normative coherence for development analysis of Mexico's pineapple sector Harlan Koff, Martha Bonilla-Moheno, Luz M. Campos-García, Swany Morteo-Montiel, Jorge Israel Portillo-Peralta, in Local Environment /2023 pp.1496
    DOI: 10.1080/13549839.2023.2238739
  • Innovative Entrepreneurship in Action Pasquale Del Vecchio, Valentina Ndou, Giuseppina Passiante, Demetris Vrontis, pp.129 (ISBN:978-3-030-42537-1)
  • The impact of COVID-19 on alternative and local food systems and the potential for the sustainability transition: Insights from 13 countries Gusztáv Nemes, Yuna Chiffoleau, Simona Zollet, Martin Collison, Zsófia Benedek, Fedele Colantuono, Arne Dulsrud, Mariantonietta Fiore, Carolin Holtkamp, Tae-Yeon Kim, Monika Korzun, Rafael Mesa-Manzano, Rachel Reckinger, Irune Ruiz-Martínez, Kiah Smith, Norie Tamura, Maria Laura Viteri, Éva Orbán, in Sustainable Production and Consumption /2021 pp.591
    DOI: 10.1016/j.spc.2021.06.022
  • Drivers of the food system based on food sovereignty domains: an integrative systematic literature review Igor Rivera, Denise Díaz de León, María del Rosario Pérez-Salazar, in Frontiers in Sustainable Food Systems 1450321/2024
    DOI: 10.3389/fsufs.2024.1450321
  • A review of entrepreneurship and circular economy research: State of the art and future directions Nathalia Suchek, João J. Ferreira, Paula O. Fernandes, in Business Strategy and the Environment /2022 pp.2256
    DOI: 10.1002/bse.3020
  • L'alimentation au fil des saisons pp.195 (ISBN:9782869067387)

Rachel Reckinger, Social Change for Sustainable Localised Food Sovereignty: Convergence between Prosumers and Ethical Entrepreneurs in "SOCIOLOGIA DEL LAVORO " 152/2018, pp 174-192, DOI: 10.3280/SL2018-152010