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Reimagining Food: Readdressing and Respecting Values

Author

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  • Sophia Lingham

    (School of Agriculture, Food and Environment, Royal Agricultural University, Stroud Road, Cirencester GL7 6JS, UK)

  • Louise Manning

    (Lincoln Institute for Agri Food Technology, University of Lincoln, Riseholme Park, Lincoln LN2 2LG, UK)

  • Damian Maye

    (Countryside and Community Research Institute, Francis Close Hall Campus, University of Gloucestershire, Swindon Road, Cheltenham GL50 4AZ, UK)

Abstract

The values associated with food are framed and constructed by market-based systems that assign attributes to different foods across the marketplace. The aim of the paper was to conceptualize the range of non-financial aspects associated with food in the literature examined and a typology was introduced to position a new set of non-financial food values, the alter-values, which support the creation of a more holistic approach to visualize and reimagine a more sustainable, resilient food system that readdresses and respects such values. The four alter-values of interest, intrinsic, production-related, supply chain related, and emotio-cultural values, were discussed in the context of changing food environments, and a visualization of the typology was presented to explain them. By focusing especially on intrinsic and emotio-cultural values, an adaptation of the current food environment beyond pecuniary-based emphasis was possible. Such an approach helps to challenge the structure of the conventional food system towards a more citizen-driven sustainable model, altering priorities, with a drive towards embedding values and going beyond perceiving food only in terms of exchange value, to considering food as a vital aspect of life.

Suggested Citation

  • Sophia Lingham & Louise Manning & Damian Maye, 2022. "Reimagining Food: Readdressing and Respecting Values," Sustainability, MDPI, vol. 14(12), pages 1-19, June.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:12:p:7328-:d:839400
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