Food for good
social movement organizations making sustainable markets for "good food"
An ethnographic research approach is used to study how food collective movement organizations organize and create markets for locally produced and organic food in Finland. Increased evidence related to safety, sustainability and justness of contemporary food markets has resulted in the mobilization of various food movements over the world in order to challenge the current systems of food provisioning. These movements are striving towards creating more sustainable markets – the practices of food production and consumption. This study elaborates on how social movement organizations engage in market creation by establishing the market exchange of local and/or organic food.
Kallio, G. (2013)., Food for good: social movement organizations making sustainable markets for "good food", in H. Röcklinsberg & P. Sandin (eds.), The ethics of consumption, Wageningen, Wageningen Academic Publishers, pp. 46-50.
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