This study theorizes on the sociomateriality of food in authority-building processes of partial organizations by exploring alternative food networks (AFNs). Through the construction of arenas for food provisioning, AFNs represent grassroots collectives that deliberately differentiate their practices from mainstream forms of food provisioning. Based on a sequential mixed-methods analysis of 24 AFNs, where an inductive chronological analysis is followed by a qualitative comparative analysis (QCA), we found that the entanglements between participants’ food provisioning practices and food itself shape how authority emerges in AFNs. Food generates biological, physiological and social struggles for AFN participants who, in turn, respond by embracing or avoiding them. As an outcome, most AFNs tend to bureaucratize over time according to four identified patterns while a few idiosyncratically build a more shared basis of authority. We conclude that the sociomateriality of food plays an important yet indirect role in understanding why and how food provisioning arenas re-organize and forge their forms of authority over time. Pascucci, S., Dentoni, D., Clements, J., Poldner, K., & Gartner, W. B. (2021). Forging Forms of Authority through the Sociomateriality of Food in Partial Organizations. Organization Studies, 42(2), 301-326. https://doi.org/10.1177/0170840620980232
Final report of the Evidence-based Food System Design project (EFSD). This research project aimed at building a data-driven mapping of the Amsterdam Metropolitan Food System, as an evidence base for vision and scenario development, policymaking and other initiatives aimed at transitioning to a more sustainable regional food system.
MULTIFILE
The current western agrifood system is highly successful in providing for human needs. However, the dominant agricultural approach of up-scaling and specialisation is put under pressure by a number of developments in the global landscape. Global developments such as population growth, pollution, soil degradation and climate change, in which agriculture plays a crucial role, make the need for a transition towards a paradigm with a broader range of values evident. Niche initiatives often develop as a reaction to needs not fulfilled by the regime. Therefore, certain niches may have the potential of driving a necessary transition. This research aims to determine if permaculture, being a niche, has this potential. The main question for this research was formulated as follows: How can a production system based on permaculture principles contribute to the agrifood transition? To answer this question, relevant current trends and global developments were used as a basis for developing a future scenario. Empirical qualitative data on permaculture businesses in the Netherlands was gathered as well, of which the results were used for a determination of permaculture’s performance in this future scenario. This was done by comparing a standardised permaculture system with a conventional potato system. As a result of this comparison, the Unique Selling Points of permaculture were identified, which determine the future potential of permaculture.
MULTIFILE
By transitioning from a fossil-based economy to a circular and bio-based economy, the industry has an opportunity to reduce its overall CO2 emission. Necessary conditions for effective and significant reductions of CO2-emissions are that effective processing routes are developed that make the available carbon in the renewable sources accessible at an acceptable price and in process chains that produce valuable products that may replace fossil based products. To match the growing industrial carbon demand with sufficient carbon sources, all available circular, and renewable feedstock sources must be considered. A major challenge for greening chemistry is to find suitable sustainable carbon that is not fossil (petroleum, natural gas, coal), but also does not compete with the food or feed demand. Therefore, in this proposal, we omit the use of first generation substrates such as sugary crops (sugar beets), or starch-containing biomasses (maize, cereals).
Flying insects like dragonflies, flies, bumblebees are able to couple hovering ability with the ability for a quick transition to forward flight. Therefore, they inspire us to investigate the application of swarms of flapping-wing mini-drones in horticulture. The production and trading of agricultural/horticultural goods account for the 9% of the Dutch gross domestic product. A significant part of the horticultural products are grown in greenhouses whose extension is becoming larger year by year. Swarms of bio-inspired mini-drones can be used in applications such as monitoring and control: the analysis of the data collected enables the greenhouse growers to achieve the optimal conditions for the plants health and thus a high productivity. Moreover, the bio-inspired mini-drones can detect eventual pest onset at plant level that leads to a strong reduction of chemicals utilization and an improvement of the food quality. The realization of these mini-drones is a multidisciplinary challenge as it requires a cross-domain collaboration between biologists, entomologists and engineers with expertise in robotics, mechanics, aerodynamics, electronics, etc. Moreover a co-creation based collaboration will be established with all the stakeholders involved. With this approach we can integrate technical and social-economic aspects and facilitate the adoption of this new technology that will make the Dutch horticulture industry more resilient and sustainable.
Cross-Re-Tour supports European tourism SME while implementing digital and circular economy innovations. The three year project promotes uptake and replication by tourism SMEs of tools and solutions developed in other sectors, to mainstream green and circular tourism business operations.At the start of the project existing knowledge-gaps of tourism SMEs will be researched through online dialogues. This will be followed by a market scan, an overview of existing state of the art solutions to digital and green constraints in other economic sectors, which may be applied to tourism SME business operations: water, energy, food, plastic, transport and furniture /equipment. The scan identifies best practices from other sectors related to nudging of clients towards sustainable behaviour and nudging of staff on how to best engage with new tourism market segments.The next stage of the project relates to two design processes: an online diagnostic tool that allows for measuring and assessing (160) SME’s potential to adapt existing solutions in digital and green challenges, developed in other economic sectors. Next to this, a knowledge hub, addresses knowledge constraints and proposes solutions, business advisory services, training activities to SMEs participating. The hub acts as a matchmaker, bringing together 160 tourism SMEs searching for solutions, with suppliers of existing solutions developed in other sectors. The next key activity is a cross-domain open innovation programme, that will provide 80 tourism SMEs with financial support (up to EUR 30K). Examples of partnerships could be: a hotel and a supplier of refurbished matrasses for hospitals; a restaurant and a supplier of food rejected by supermarkets, a dance event organiser and a supplier of refurbished water bottles operating in the cruise industry, etc.The 80 cross-domain partnerships will be supported through the knowledge hub and their business innovation advisors. The goal is to develop a variety of innovative partnerships to assure that examples in all operational levels of tourism SMEs.The innovation projects shall be presented during a show-and-share event, combined with an investors’ pitch. The diagnostic tool, market scan, knowledge hub, as well as the show and share offer excellent opportunities to communicate results and possible impact of open innovation processes to a wider international audience of destination stakeholders and non-tourism partners. Societal issueSupporting the implementation of digital and circular economy solutions in tourism SMEs is key for its transition towards sustainable low-impact industry and society. Benefit for societySolutions are already developed in other sectors but the cross-over towards tourism is not happening. The project bridges this gap.
