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Biomateriality and Organizing : Towards an Organizational Perspective on Food

Author

Listed:
  • Christine Moser

    (VU - Vrije Universiteit Amsterdam [Amsterdam])

  • Juliane Reinecke

    (King‘s College London)

  • Frank den Hond

    (Hanken School of Economics - Hanken School of Economics, VU - Vrije Universiteit Amsterdam [Amsterdam])

  • Silviya Svejenova

    (CBS - Copenhagen Business School [Copenhagen])

  • Gregoire Croidieu

    (EM - EMLyon Business School)

Abstract

In this introduction to the special issue, we first provide an illustrative overview of how food has been approached in organization studies. We focus on the organizing of food, that is the organizational efforts that leverage, shape and transform food. Against this backdrop, we distinguish the agency of organizations and the agency of food and explore their intersection. We argue that the ‘biomateriality' of food, i.e. its biomaterial qualities, plays a distinctive role in shaping and affecting organizing and organizations. To do so, we present a conceptual framework for analysing food organizing, which highlights the biomateriality of food and its agentic effects on organizational efforts. Thus, we provide researchers with an analytical toolkit to disentangle the different agents (people, organizations, food itself) and the associated processes and mechanisms that play a role in food organizing. We use this analytical toolkit to introduce the different articles in the special issue and put forward some lines of future research.

Suggested Citation

  • Christine Moser & Juliane Reinecke & Frank den Hond & Silviya Svejenova & Gregoire Croidieu, 2021. "Biomateriality and Organizing : Towards an Organizational Perspective on Food," Post-Print hal-03193731, HAL.
    • Handle: RePEc:hal:journl:hal-03193731
    DOI: 10.1177/0170840621991343
    Note: View the original document on HAL open archive server: https://hal.science/hal-03193731
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    References listed on IDEAS

    as
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    13. repec:hal:journl:hal-02311672 is not listed on IDEAS
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