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Food for good

social movement organizations making sustainable markets for "good food"

G. Kallio

pp. 46-50

Abstract

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.

Publication details

Published in:

Röcklinsberg Helena, Sandin Per (2013) The ethics of consumption: the citizen, the market and the law. Wageningen, Wageningen Academic Publishers.

Pages: 46-50

DOI: 10.3920/978-90-8686-784-4_6

Full citation:

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, 46–50.