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X-WR-CALDESC:Events for Food Research Collaboration
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DTSTART:20160101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20170703T080000
DTEND;TZID=UTC:20170705T170000
DTSTAMP:20161213T130035Z
CREATED:20161213T112122Z
LAST-MODIFIED:20161213T130035Z
UID:10225-1499068800-1499274000@foodresearch.org.uk
SUMMARY:The 10th International Critical Management Studies (CMS) Conference – CMS 2017
DESCRIPTION:Reorganising the neo-liberal food system: Evolution\, Rebellion or Revolution?\nCall for papers\nSubmissions to this conference stream should be a 500-word abstract which demonstrates how it addresses the topic of the research stream as indicated below illustrating a theoretical/empirical contribution to the topic. The word limit excludes references. \nThe deadline for submission of abstracts is January 31\, 2017. Please submit the abstract by sending it to the lead convener by email. If you have queries regarding your submission please feel free to email the conveners. \nThe acceptance of abstracts will be communicated by February 27\, 2017. \nClick here for more information about the conference stream \nConveners:\nGillian Hopkinson (lead convener)\, Lancaster University g.hopkinson@lancaster.ac.uk \nDave Watson\, University of East Anglia david.watson@uea.ac.uk \nIsabelle Szmigin\, University of Birmingham\, I.T.SZMIGIN@bham.ac.uk \n\nOn one hand the neo-liberal food system can be considered highly efficient. This system of production and distribution has produced higher yields\, and lower food prices in real terms\, as well being highly profitable for organisations and\, latterly\, futures traders (Clapp\, 2014). On the other hand\, it has been criticised for a narrow view of what constitutes efficiency. The organisation of the food system around the primary goal of profit accumulation has also produced obesity alongside persistent undernourishment (Alexandratos & Bruinsma\, 2012)\, and environmental degradation contributing to climate change (IAASTD\, 2009). Meanwhile there is a concentration of wealth and power in a small number of trans-national agri-food corporations at the expense of individual producer and consumers (Halweil\, 2002\, p. 25). This state of affairs has given rise to counter tendencies\, apparently expressing discontent and a desire to change the food system for the better (Allen\, 2010). \nWhilst few could disagree with this sentiment\, the question of how to re-organise the food system in a ‘better’ way remains. The call for some sort of ‘food revolution’ to address contemporary problems in our food systems is not new\, but it is contested. Specifically\, proposals differ in terms of what is to be changed\, who is to take action to bring the change about and whether this will be at the individual\, civil or political level as well as the means through which that change will be achieved. \nProminent claims to revolution include The Alliance for a Green Revolution in Africa\, which is backed by the Gates Foundation. This envisages increased farm productivity and livelihoods through a re-run of the technological farming solutions applied in the original green revolution. The need to boost productivity and ensure food security underpins the argument behind this approach\, undermining claims of ‘greenness’ (Tomlinson\, 2011). Opponents\, however\, point out that the world already produces more than enough food for its growing population and point to the need to revolutionise the political economy instead of technological innovation (HoltGiménez\, Shattuck\, Altieri\, Herren\, & Gliessman\, 2012). Others are concerned with consumers’ dwindling knowledge of food production\, nutrition and cookery (Meyer\, Coveney\, Henderson\, Ward\, & Taylor\, 2012; Thompson & Coskuner‐Balli\, 2007). Jamie Oliver’s Food Revolution aims to equip people with the requisite knowledge to act as responsible consumers in food markets\, taking an educational approach. \nA plethora of so called alternative food movements have rebelled against the dominant food system. They reflect a multitude of issues of concern and modes of organisation. Gleaning and dumpster diving networks link up to those concerned with re-distributing food to address undernutrition and food waste. Alternative agriculture groups and famers markets reconnect producers and consumers\, often promoting particular production standards of ethical production\, such as organic. Meanwhile we are called on to act as individual citizens\, to exercise our influence in the market by voting with each fork full. We are enabled to enact this change by a range of labelling and certification schemes designed to inform consumers. Armed with this information we are expected to make responsible buying choices and signal a desire for more accountable production thereby bringing about changes in the food system. Or so the argument goes. \nSome ‘revolutions’ (e.g. Jamie Oliver) have been critiqued for lending support to the neo-liberal conceptualisation of the market. Other revolutions (e.g. Green Revolution for Africa) are critiqued because they favour the interests of particular commercial organisations. The actions of civil groups have been portrayed as more rebellious than revolutionary with limited potential to unsettle extant practice. The ability to vote through consumption tending to privilege the values and interests of the wealthy\, without unsettling the dominant mode of production and consumption (Eden\, Bear\, & Walker\, 2008\, p. 1047). More fundamental re-organising of the food system through community-based food production can be understood as a quiet revolution in the way that it defies the standard market model (Boehm\, Mizocsky\, Watson & Lanka). Instead\, it offers a ‘special emphasis on creating and building community around the interwoven issues of food\, land and nature’. (Hinrichs\, 2000\, p.299) Approaches to change differ then. From those that are evolutionary offering no fundamental change to revolutions aiming to upturn the faith in markets and replace economic values with social and/or environmental values through other methods of organisation. \nWe welcome papers that critically examine our contemporary food system\, the problems it generates and/or the range of initiatives that seek to address its current deficiencies. In particular we hope to explore questions about who might bring about change\, the extent of change that might be brought about\, the interests served by change and who is/should be responsible for change. In short\, can and will deficiencies be addressed through continued evolution of industry\, through the rebellious acts of individuals or civic society or might these amount to a full-blown revolution? \nWe welcome papers from any discipline that critically explores our food systems and the possibilities of change. We encourage contributors to engage with the food system at the political level\, as well as the social\, cultural and economic level. Contributors may consider any aspects of the food system and approaches to change and take a theoretical or empirical approach. Questions that might be addressed are not limited to but could include the following: \n\nCritiques of current developments within the food system such as technological solutions\, sustainable intensification\, or the financialisation of commodities.\nCase studies and practice-oriented discussions of approaches that challenge aspects of industrial agriculture\, the global food system\, the monopoly of supermarkets\, etc. Contributions from practitioners welcome.\nAlternative futures\, the scale\, limitations and social reach of forms of localism and biodynamic\, craft\, seasonal and cooperative production. To what extent do these alternatives disrupt and/or reproduce existing market relations and inequalities?\nThe role and identities of revolutionaries – who can lead change\, how can they lead change\, how do those engaged in alternative projects understand their role?\nIndustry responses to calls for change – how are acts of rebellion institutionalised\, with what effect at to what end?\nThe values that underpin the dominant food system and how these might be challenged by ethical or moral understandings of food production and consumption practices?\nWhat might a revolutionised food system look like? Are there other players that can help change the status quo?
URL:https://foodresearch.org.uk/event/the-10th-international-critical-management-studies-cms-conference-cms-2017/
CATEGORIES:Events from FRC Membership
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DTSTART;TZID=UTC:20170704T100000
DTEND;TZID=UTC:20170704T143000
DTSTAMP:20170626T140035Z
CREATED:20170626T140035Z
LAST-MODIFIED:20170626T140035Z
UID:10658-1499162400-1499178600@foodresearch.org.uk
SUMMARY:Sustainable Food and Agriculture Workshop
DESCRIPTION:As part of the REACH (Research Engagement and Collaboration Hub) programme\, the Department of Entrepreneurship and Local Economy at the University of Birmingham will be holding a workshop exploring the competing demands and perceptions of sustainability for the food industry. The workshop is part of a wider project to engage cross community debates on sustainability to include economic (sustainable livelihoods)\, social (minimises negative impact on wellbeing and environmental (minimises negative impact to the natural environment). \nWe have a range of speakers including Hilary Hammer from East Riding Local Food Network and a founder of the Sustainable Food City project in Hull\, she is currently working on a project on innovation in the agrifood sector.  Dr Adélia de Paula is the Sustainable Intensification Research Network (SIRN) Coordinator\, a project funded by the UK Research Councils BBSRC and NERC and she will be talking about the concept of sustainable intensification.  Sam Durham from the NFU will be speaking about the NFU and sustainability issues.  Rachel Graham from Solagrow a consultancy services provider who designs solutions to create sustainable farming practices for small family farms will present a case study.  Prof. Kiran Trehan will be talking about ways forward for research and how engaged research is critical in delivering impact for scholars and practice.  We will also be asking participants for their thoughts and views on demands and perceptions of sustainability.  This will be an interactive event where we hope to generate questions to inform future research. \nThis is a free event and will take place on Tuesday 4th July\, registration from 10am for a 10.30am start and ends at 2.30pm.  Lunch will be provided and is an opportunity for networking.  This event is relevant for anyone interested in small (family) firms\, sustainability\, and food production.  For further information or to reserve your place please email Jane at J.Glover@bham.ac.uk.  Please confirm your attendance by Wednesday 28th June and please state any special dietary requirements.
URL:https://foodresearch.org.uk/event/sustainable-food-and-agriculture-workshop/
CATEGORIES:Events from FRC Membership
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