Fairness in alternative food networks: an exploration with midwestern social entrepreneurs

Mary Margaret Saulters (), Mary K. Hendrickson () and Fabio Chaddad
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Mary Margaret Saulters: University of Mississippi Medical Center
Mary K. Hendrickson: University of Missouri
Fabio Chaddad: University of Missouri

Agriculture and Human Values, 2018, vol. 35, issue 3, No 5, 621 pages

Abstract: Abstract The notion of fairness is frequently invoked in the context of food and agriculture, whether in terms of a fair marketplace, fair treatment of workers, or fair prices for consumers. In 2009, the Kellogg Foundation named fairness as one of four key characteristics of a “good” food system. The concept of fairness, however, is difficult to define and measure. The purpose of this study is to explore the notion of fairness, particularly as it is understood within alternative food dialogues. Specifically, we wanted to answer the question of how alternative food entrepreneurs who are working to actualize fairness within local food networks understand this abstract notion. Using a multiple case study approach, the research for this project draws on semi-structured interviews that were conducted with key stakeholders in four alternative food businesses throughout the Midwest.

Keywords: Fair food; Alternative food networks; Local food; Agricultural ethics (search for similar items in EconPapers)
Date: 2018
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DOI: 10.1007/s10460-018-9852-x

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