Constructing "green" foods: corporate capital, risk and organic farming in Australia and New Zealand

Lockie, Stewart, Lyons, Kristen and Lawrence, Geoffrey (2000) Constructing "green" foods: corporate capital, risk and organic farming in Australia and New Zealand. Agriculture and Human Values, 17 4: 315-322. doi:10.1023/A:1026547102757


Author Lockie, Stewart
Lyons, Kristen
Lawrence, Geoffrey
Title Constructing "green" foods: corporate capital, risk and organic farming in Australia and New Zealand
Journal name Agriculture and Human Values   Check publisher's open access policy
ISSN 0889-048X
1572-8366
Publication date 2000
Sub-type Article (original research)
DOI 10.1023/A:1026547102757
Volume 17
Issue 4
Start page 315
End page 322
Total pages 8
Place of publication Dordrecht, Netherlands
Publisher Springer
Language eng
Abstract Public concern over environmentalquality and food safety has culminated in thedevelopment of markets for “green” foods – foodsthat are variously construed as fresh, chemical-free,nutritious, natural, or produced in anenvironmentally-sustainable manner. Understanding theemergence of “green” foods is dependent on analysisboth of the ways in which foods are produced andprocessed, and of the meanings that are attached tothem at each stage of their production,transformation, and consumption. The notion of “green”foods is thereby understood here as a fluid andcontestable signifier that myriad actors involved inthe production/consumption cycle may attempt to shapefor their own purposes. This paper explores corporate capital's recent attempts, through certification logosand advertising, to signify the “healthiness” andenvironmental virtues of organically-produced foods in Australia and New Zealand. These attempts have not,however, been universally successful either in termsof gaining consumer interest, or in gaining agreementsbetween farmers, certifying organizations, andcapitalist firms over the meaning of “organic” and thepractice of “sustainable” agriculture. The experienceof corporate involvement in the organics industry isillustrative of yet-to-be-resolved processes ofreflexive modernization. As food production andtransformation continues to produce environmental andsocial risks, the question of just what makes food“green” will continue to be a source of social conflict.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Social Science Publications
 
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Created: Fri, 05 Apr 2013, 12:32:35 EST by Kristen Lyons on behalf of School of Social Science