From Food as Commodity to Food as Liberation

Atun Kuljay, Jean-Marc Louvin, Molly Anderson, Naseegh Jaffer and Tomaso Ferrando ()
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Atun Kuljay: Agroecological Collective Aj Mayon and MAELA
Jean-Marc Louvin: University of Antwerp
Molly Anderson: Middlebury College
Naseegh Jaffer: Masifundise Development Trust
Tomaso Ferrando: University of Antwerp

Development, 2021, vol. 64, issue 3, 245-251

Abstract: Abstract For the capitalist way of organizing people and nature, food is nothing but a commodity. Any meaningful transformation of the dominant food system must thus be based on the decommodification and liberation of food and all the elements that make food systems possible (labour, land, seeds, etc.). The notions of commons and commoning can be allies in this journey, helping different anti-capitalist fights to converge and avoid corporate cooptation.

Keywords: Food systems; Decommodification; Commons; Cooptation; Principles (search for similar items in EconPapers)
Date: 2021
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DOI: 10.1057/s41301-021-00311-2

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