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Food as responsible innovation

Date post: 17-Nov-2014
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Slides by Cristina Grasseni for "Food For Mind. Mind For Health" conference. Torino, Friday 22nd October 2010. The event is organized by the IUHPE (International Union for Health Promotion and Education) - CIPES (Italian Confederation for the Promotion of Health and Education) European Centre, and is an initiative of the European Commission's "Roadmap for a better youth health in Europe".
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Food as responsible innovation [email protected] University of Bergamo Bassetti Foundation for Responsible Innovation www.fondazionebassetti.org
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Page 1: Food as responsible innovation

Food as responsible [email protected]

University of BergamoBassetti Foundation for Responsible

Innovation www.fondazionebassetti.org

Page 2: Food as responsible innovation

Styles of food provisioning are one of the main issues in climate change, in health hazards and biodiversity reduction (Bellarby et al. 2008, Garnett 2008, Carlsson Kanyama & Gonzalez 2009).

E.g.: Greenhouse gases are a by-product of intensive farming (the actual portion being debated but acknowledged as significantly high: Goodland, R., Anhang J. 2009).

Sustainable food styles as an “innovation challenge”

Food, health and lifestyles

Page 3: Food as responsible innovation

Food provisioning and consumption: anthropological meanings

An act of care for self and others A sign of distinction (fois gras,

caviar vs. yams in Trobriand islands): abundance, fertility etc.

A boundary-marker (taboo foods, calendar fasting, religious prescriptions e.g. Kosher, Halal meat)

A tool for sociability and a category for separating social spheres (family, friends, neighbours, guests etc.)

Page 4: Food as responsible innovation

Food and “imagined communities” Food provisioning is not

only about eating. It includes social, ethical and aesthetic aspects.

An anthropological example: POTLATCH (Kwakiutl, Franz Boas 1886): Feasting and gift and dissipation as tools to shame political enemies

Cooking and eating are symbolic acts (Marvin Harris, Claude Fischler, Roland Barthes)

Page 5: Food as responsible innovation

Food and societal innovation 1. co-production 2. neo-ruralism 3. ethical lifestyles

Ethics is not just about making big choices once in a while, but rather about choosing a course of action with a significant social impact (Michel Micheletti: “individual collective action”)

Page 6: Food as responsible innovation

AFN – Alternative food networks AFN (Alternative Food Networks) involve both producers and

consumers in local practices of co-production

Beyond “responsible consumption” and “political consumerism”

Many new “worlds of food” co-exist (Morgan et al. 2006). Examples: the Transition movement in UK and Ireland; a wide range of community-supported agriculture; direct-to-customer organic farming (farmers’ markets); AMAPs (Associations pour le Maintien d'une Agriculture Paysanne); Slow Food convivia and presidia; animal-sharing, city farms, etc.

Case study: Italian groups of solidarity-based purchase (GAS: gruppi di acquisto solidale), building “networks” and “districts” of solidarity-based economy in Italy (DES and RES);

Page 7: Food as responsible innovation

Food produces places and people Ethnographic examples: Coca Cola used in ritual offerings in Chiapas, as fertility

icons in Ryukyu, as anti-wrinkle treatment in Russia, and as popular national drink in Trinidad (Daniel Miller)

Moving on: re-inventing sustainability, democracy, responsibility and participation

1- Experimenting with alternatives:- using the economic crisis to propose new economic pathways and lifestyles- thinking about food health as a common good

2- Learning to make decisions collectively and inclusively- Building a group, managing a process, allowing different interests and objectives emerge

3- Learning from experience- How to plan, produce and distribute goods and services: managing money;- reappropriating knowledge about one’s landscape and territories in a practical, non nostalgic way

4 -having the ambition to change the world by changing one’s surroundings

Page 8: Food as responsible innovation

To conclude:

Food is… A relational bridge An item of consciousness A cultural and not only a physical need Knowledge of one’s food is knowledge of one’s

surroundings

What can AFN offer to youth culture? How much do they impact upon local economies? Do they improve civic participation? Which are their modes of engagement? Which are their practices of (higher) sustainability? How do they implement aspects of lifelong education?


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