This is a question-driven project where it seeks to find social connections in monetary transactions. Disruptive experiments have been conducted to understand the complex relationship between money and social connections. A design concept, developed through a service blueprint, has been used to investigate a hypothesis. Screen-based mobile app prototypes have been used to engage users to dialogue into the issue of social connections in transactions. By basing purchasing decisions on economic value, consumers are neglecting to take social values into consideration. As a result, it has led to social disconnection between the consumers and the producers. By research through design, this project aims to identify the attributes in monetary transaction that led to this disconnection. It also aims to image a new transaction system highlighting social connections. The result is a payment platform concept as a case study of for the restaurant industry. By tracing and visualizing the flow of money in a purchase, the payment platform allows the consumers to see the connections they have with the producers. By making the social connections visible, consumers can begin to balance their purchasing decision based on social and monetary values. Through the dialogues generated in the user tests, the project encounters the social issue in the increasing dependence on imported food and its effect on the local economy. The dialogues also shed light on the fact that the dependence on money as a medium of exchange deepens the interdependency between individuals as today’s food production requires global collaboration. By making social connections visible in transaction, instead of social disconnection, money is in fact social.

<p>Sustainably meeting the food demands of a growing population based on finite resources while protecting the environment is one of the great challenges of humanity in the coming decades. This dissertation combines three essays that examine how future patterns of global food consumption will affect human health, and how the food system changes driven by the ongoing global nutrition transition will affect the environment. The production of food needed to meet a growing population combined with changes in food consumption patterns are placing unprecedented levels of stress on the planet’s scarce natural resources. In this context, while the existing literature has mainly focused on increasing production, the magnitude of loss and waste is too large to be ignored. The first essay contributes to the literature by examining the linkages between consumers’ food waste at the national level on the one hand, and global food security and environmental health on the other hand. Absent significant behavioral changes or successful policy interventions, food waste will nearly double by 2050. Emerging economies are likely to play a key role in driving this growth in global food waste. Further findings indicate that the global benefits of food waste mitigation are greatly enhanced in the context of a more open international trade regime. Yet even as food loss and waste has been undernutrition and overweight/obesity levels have also been increasing. Together, these trends form a triple challenge for food security, global sustainability and human health. In the second essay I examine the role of the excessive calorie availability as an historical driver of adult BMI. I find that, in part driven by excess in calorie availability, individuals in more recent cohorts are overweight or obese earlier and for larger proportions of their lifespan than those in earlier cohorts. This highlights the potential for unintended health consequences of agricultural and trade policies directed at increasing calorie supplies. In the third essay I introduce a novel framework that extends the UN-FAO’s methodology for assessing undernutrition to also assess the extent of overconsumption and obesity. This framework allows for examination of the dynamics of the double burden of malnutrition between 2015 and 2050. Specifically, this framework shows how shifting towards healthier and more sustainable food consumption levels and reducing food waste could synergistically address multiple health and environmental burdens. </p>

Culinary tourism can contribute to the economic development of many rural communities. Creating competitive advantage for a rural community by establishing a culinary cluster requires a strategy designed to leverage the economic, cultural and environmental qualities of a place in an attractive setting and within reach of interested markets. Accordingly, culinary tourism development occurs in places with a ‘local milieu’ that possesses a concentration (spatial agglomeration) of local culinary-related products and services produced by their clustered production of a number of inter-connected firms and service providers. This can attract visitors, new residents and investments and lead to more sustainable economic outcomes that increase the quality of life of residents. To take full advantage of such possibilities, a strategy for partnership and collaboration among various stakeholders involved in culinary tourism is required. This study provides a conceptual foundation for culinary tourism as a part of the creative food economy through place branding. It analyzes the formation of culinary clusters in place-based rural community development. A culinary cluster results from innovation in the production and consumption of local food. The research began with a review and assessment of literature on culinary tourism, economic geography and business/management that led to the definition of concepts that were combined in the creation of a conceptual model based on modification of Porter’s (1990) clustering model. The model consists of ‘four interdependent determinants’ and ‘four facilitators’ that influence the creation of a culinary cluster, and that require attention in building a creative food economy and an environmentally friendly taste of a place as a brand. A ‘terroir’ contributes to the formation of a successful culinary cluster. Tourism and agriculture are leading sectors in this process. Four broad elements specified in the model (‘environmentally friendly movement’, ‘leadership’, ‘stakeholder collaboration’ and ‘communication & information flows’) are the challenges that must be met for the successful transformation of a ‘terroir’ into a creative and environmentally friendly tourism destination that provides the taste of a place and, eventually, contributes to the global green movement. The creation of the model is an important conceptual contribution of the study. The model is used in a variety of ways. First, it was used to guide the collection of information in field investigations of two selected case study sites in the province of Ontario, Canada (Savour Stratford and SAVOUR Muskoka). Second, it was used to structure the qualitative analyses in each case study. Third, it guided comparison of the case studies where it was also used as an evaluative tool to suggest what is working well and less well in the study clusters. It was also used prescriptively to suggest what elements require further attention to strengthen the performance of the clusters. The study focuses on the relatively new concepts of a creative food economy, environmentally friendly culinary tourism and place branding in the formation of a culinary cluster in place-based rural community development. These themes are obviously interrelated, but have not been explored together previously; and thus, the study provides conceptual coherence for addressing their relationships. The findings of the comparative case study suggest that the transformation of a ‘terroir’ into a taste of a place through place branding is based upon the identification of the strengths of a place through inventory of the culinary-related core resources, and the leading and supporting assets (e.g., hard factors of natural environment and soft factors of cultural heritage). Since these will be different from place to place, one should expect different outcomes as the comparative case study demonstrates. Success will depend upon the use of culinary-related resources, based on local things and knowledge, leadership, and stakeholder involvement through collaboration and partnership, to create a uniquely appealing identity and image (place brand). Thus, a synergistic relationship can be established between the primary sector (agriculture) and service sector (tourism) through innovative entrepreneurial activities. The study makes important contributions both conceptually and empirically by creating a model that addresses the conversion of ‘terroir’ into a creative and environmentally friendly tourism place, by demonstrating the utility of the model through application to two cases in a comparative format; and practically, by directing attention to items that need careful consideration if synergistic relationships are to be established between agriculture and tourism through the development of culinary clusters as part of place-based rural community development.

Culinary tourism can contribute to the economic development of many rural communities. Creating competitive advantage for a rural community by establishing a culinary cluster requires a strategy designed to leverage the economic, cultural and environmental qualities of a place in an attractive setting and within reach of interested markets. Accordingly, culinary tourism development occurs in places with a ‘local milieu’ that possesses a concentration (spatial agglomeration) of local culinary-related products and services produced by their clustered production of a number of inter-connected firms and service providers. This can attract visitors, new residents and investments and lead to more sustainable economic outcomes that increase the quality of life of residents. To take full advantage of such possibilities, a strategy for partnership and collaboration among various stakeholders involved in culinary tourism is required. This study provides a conceptual foundation for culinary tourism as a part of the creative food economy through place branding. It analyzes the formation of culinary clusters in place-based rural community development. A culinary cluster results from innovation in the production and consumption of local food. The research began with a review and assessment of literature on culinary tourism, economic geography and business/management that led to the definition of concepts that were combined in the creation of a conceptual model based on modification of Porter’s (1990) clustering model. The model consists of ‘four interdependent determinants’ and ‘four facilitators’ that influence the creation of a culinary cluster, and that require attention in building a creative food economy and an environmentally friendly taste of a place as a brand. A ‘terroir’ contributes to the formation of a successful culinary cluster. Tourism and agriculture are leading sectors in this process. Four broad elements specified in the model (‘environmentally friendly movement’, ‘leadership’, ‘stakeholder collaboration’ and ‘communication & information flows’) are the challenges that must be met for the successful transformation of a ‘terroir’ into a creative and environmentally friendly tourism destination that provides the taste of a place and, eventually, contributes to the global green movement. The creation of the model is an important conceptual contribution of the study. The model is used in a variety of ways. First, it was used to guide the collection of information in field investigations of two selected case study sites in the province of Ontario, Canada (Savour Stratford and SAVOUR Muskoka). Second, it was used to structure the qualitative analyses in each case study. Third, it guided comparison of the case studies where it was also used as an evaluative tool to suggest what is working well and less well in the study clusters. It was also used prescriptively to suggest what elements require further attention to strengthen the performance of the clusters. The study focuses on the relatively new concepts of a creative food economy, environmentally friendly culinary tourism and place branding in the formation of a culinary cluster in place-based rural community development. These themes are obviously interrelated, but have not been explored together previously; and thus, the study provides conceptual coherence for addressing their relationships. The findings of the comparative case study suggest that the transformation of a ‘terroir’ into a taste of a place through place branding is based upon the identification of the strengths of a place through inventory of the culinary-related core resources, and the leading and supporting assets (e.g., hard factors of natural environment and soft factors of cultural heritage). Since these will be different from place to place, one should expect different outcomes as the comparative case study demonstrates. Success will depend upon the use of culinary-related resources, based on local things and knowledge, leadership, and stakeholder involvement through collaboration and partnership, to create a uniquely appealing identity and image (place brand). Thus, a synergistic relationship can be established between the primary sector (agriculture) and service sector (tourism) through innovative entrepreneurial activities. The study makes important contributions both conceptually and empirically by creating a model that addresses the conversion of ‘terroir’ into a creative and environmentally friendly tourism place, by demonstrating the utility of the model through application to two cases in a comparative format; and practically, by directing attention to items that need careful consideration if synergistic relationships are to be established between agriculture and tourism through the development of culinary clusters as part of place-based rural community development.

Thesis ((MPhil (Sustainable Development Management and Planning))--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: The main aims of this thesis were to investigate the benefits and limitations of local food economies in promoting sustainability through a review of the literature and an assessment of the current status of the food production, distribution and consumption in Stellenbosch in order to make recommendations for promoting greater sustainability through Stellenbosch‟s food system. A review of the literature found that the modern food system has promoted the externalisation of social and environmental costs to the detriment of food, livelihood and environmental security for communities across the world. Whilst localisation of the food system does not conclusively result in reduced contributions to greenhouse gas emissions, it tends to promote greater sustainability through the building of community networks and embeddedness that increase the potential for strengthening community resilience, accountability and the internalisation of social and environmental costs. Challenges in the near future of population growth, urbanisation, climate change, intensifying environmental degradation and peak oil are expected to drastically alter the ways in which we are able to produce and distribute food. Local food economies are presented as an alternative food system that builds social, economic and environmental capital at a community level whilst increasing community resilience to future shocks and threats. Research into the current status of production, distribution and consumption for Stellenbosch found that the region currently produces predominantly wine grapes and other deciduous fruit for export, whilst relying on imported food produce from other regions for consumption. High levels of food insecurity are recorded for areas within Stellenbosch and findings are presented on the food requirements for a nutritionally optimal diet for the region. Productive potential of the land and urban zones are translated into potential yield and compared with current and nutritionally optimal food demand. The findings suggest that Stellenbosch has the potential to produce enough food to meet all local requirements (both current and nutritionally optimal) but this would require drastic shifts in land use. A discussion is presented on optimal land use, comparing production of wine grapes for export with food production for local consumption. The conclusions drawn from the thesis suggest that in the context of current food, livelihood and environmental insecurity and future vulnerability as a result of increasing demand, climate change and peak oil, local food economies have a vital role to play in promoting sustainability. Stellenbosch is currently vulnerable with a high dependency on export markets for local produce and imported produce for local consumption. Building a stronger local food economy in Stellenbosch has the potential to create opportunities to address challenges of poverty and inequality, build resilience and promote environmental sustainability. The recommendations of the thesis are to boost local production of key food crops suitable to the region, actively invest in the strengthening of local distribution networks that connect local producers more directly to local consumers and to build a local food movement with consumers through education and awareness. Several opportunities for further scholarship are presented. / AFRIKAANSE OPSOMMING: Die hoofdoel van hierdie tesis is om voedselekonomieë as 'n instrument van volhoubaarheid aan te moedig. Spesifiek gekose literatuur en 'n ondersoek na die huidige voedselproduksiesituasie, verspreiding en die verbruik van voedsel in Stellenbosch is gebruik om voorstelle te maak vir verhoogde volhoubaarheid in die toekoms deur die gebruik van die voedselsisteem in Stellenbosch. Uit die literatuurstudie is gevind dat moderne voedselsisteme neig na die eksternalisasie van sosiale- en omgewingskostes en dus die sekuriteit van voedsel, lewensonderhoud en 'n gesonde omgewing vir gemeenskappe reg oor die wereld bedreig. Die lokalisering van voedselsisteme beteken nie noodwendig dat die vrystelling van uitlaatgasse wat tot aardverwarming bydra verminder word nie, maar dit dra wel by tot volhoubaarheid deur gemeenskapsnetwerke en gemeenskapsbande te versterk. Sterker gemeenskappe dra verder by tot meer veerkragtige herstel en moedig aanspreeklikheid en die internalisasie van sosiale- en omgewingskostes aan. Uitdagings in die nabye toekoms, soos populasiegroei, verstedeliking, klimaatsverandering, die intensifisering van omgewingsdegradering en die olie-piek, gaan die manier hoe voedsel geproduseer en versprei word drasties verander. Plaaslike voedselekonomieë word dus as 'n alternatiewe voedselsisteem voorgestel, omdat dit sosiale-, ekonomiese- en omgewingskapitaal opbou op gemeenskapsvlak en dit 'n meer veerkragte herstelvermoë gee om effektief te reageer op toekomstige skokke en bedreigings. Navorsing oor die huidige produksie, verspreiding en gebruik van voedsel in Stellenbosch het bevind dat die streek hoofsaaklik wyndruiwe en ander sagte vrugte produseer vir die uitvoermark, terwyl dit op invoere staatmaak vir plaaslike gebruik. Hoë vlakke van voedselonsekerheid in areas in en om Stellenbosch is aangeteken en die bevindinge word aangebied in terme van die optimale voedsame dieet vir die omgewing. Die potensiaal vir die produktiwiteit van landelike en stedelik gebiede in Stellenbosch word vertaal as die potensiële oes en word vergelyk met huidige en die optimale voedsame voedsel aanvraag. Daar is in die navorsing bevind dat Stellenbosch die potensiaal het om genoeg voedsel te produseer om in alle plaaslike vereistes (beide huidiglik en optimaal voedsaam) te voldoen, met 'n drastiese verandering in grondgebruik. Voorstelle word v gemaak oor die optimale gebruik van grond deur die produksie van wyndruiwe vir uitvoer te vergelyk met voedselproduksie vir plaaslike gebruik. Die gevolgtrekkings dui daarop dat die huidige voedsel-, lewensonderhoud- en omgewingsonsekerheid, tesame met 'n toekomstige kwesbaarheid as gevolg van verhoogde aanvraag, klimaatsverandering en die olie-piek, beteken dat plaaslike ekonomieë 'n belangrike rol gaan speel in volhoubaarheid. Stellenbosch is tans kwesbaar omdat dit staatmaak op uitvoer van plaaslike produkte en op ingevoerde produkte vir plaaslike gebruik. Deur 'n sterker plaaslike voedselsisteem te bou, kan Stellenbosch geleenthede skep om armoede en ongelykheid aan te spreek, 'n veerkragtige herstelvermoë te bou en omgewingsvolhoubaarheid aan te moedig. Die voorstelle in hierdie tesis sluit in om plaaslike produksie van sleutel voedselgewasse wat volhoubaar is te verhoog, om aktief te bele in die versterking van plaaslike verspreidingsnetwerke wat plaaslike produseerders en gebruikers direk verbind en om 'n plaaslike voedselbeweging daar te stel deur gepaste opvoeding en bewusmaking. Verskeie geleenthede bestaan vir verdere navorsing.

Problems with food insecurity, such as a lack of access to healthy and affordable food in low-income neighborhoods, has been an ongoing challenge in New Orleans. The damages inflicted by Hurricane Katrina and subsequent citywide flooding on the local food system reduced the numerical count of operational full-service supermarkets and grocery stores throughout the city. The result has been a widespread presence of food deserts and grocery gaps, particularly in low-income neighborhoods. This thesis explores the emergence of food localism practices by food advocacy professionals as a capacity-building tool for New Orleans residents to increase community food security and develop a sustainable local food economy. This paper finds although alternative agro-food networks have increased the availability of healthy and locally produced foods in New Orleans, it provide evidence demonstrating their limited capacity to regularly provide healthy or affordable food in a similar manner to grocery stores in low-income neighborhoods.

Dans son versant théorique, la présente thèse vise à questionner les modalités théoriques de développement d’une connaissance sociologique de la notion de « l’alternative économique ». La réponse à cette question est trouvée par une perspective de sociologie de la connaissance de l’économie. Dans cette perspective, toute économie est comprise comme composée d’une diversité de formes sociales de connaissances, articulées entre elles et ancrées dans les spécificités sociohistoriques d’un espace donné. Il s’agit en somme d’un travail de construction théorique de l’économie en tant que phénomène social produisant des connaissances tout en étant fondé par elles. Dans sa dimension empirique, ensuite, l’étude menée est à son tour orientée par cette perspective. Par une approche ethnographique, cette thèse étudie des initiatives alimentaires sans but lucratif du quartier montréalais de Pointe-Saint-Charles. L’enquête combine l’analyse de données issues de quelques centaines d’heures d’observation participante et non participante, une trentaine d’entretiens avec des responsables d’organismes, des bénévoles, des membres recourant à des services alimentaires des organismes et des gens résidant dans le quartier, en plus de diverses formes de documentation. L’analyse identifie des formes sociales de connaissance, leurs fondements sociaux, leur contribution à la construction des initiatives étudiées et les modalités selon lesquelles elles s’articulent entre elles. En somme, elle propose une description des différentes façons dont des initiatives alimentaires « alternatives » (sans but lucratif) s’établissent, se reproduisent et se transforment. Ce faisant, elle offre également matière à réfléchir quant aux possibilités de généralisation d’une forme alternative d’économie alimentaire. Si une telle étude peut a priori servir d’illustration et d’épreuve empirique des prémisses théoriques utilisées, elle tire également son intérêt heuristique et sa pertinence sociale de la documentation sociographique des réalités vécues, des pratiques des conceptions variées de l’économie en présence dans le milieu étudié. / In its theoretical dimension, this thesis aims to question the theoretical implications of developing a sociological understanding of the notion of an « economic alternative ». The answer to this question is provided by a sociology of knowledge of the economy perspective. Such perspective enjoins to understand economic life as comprised of multiple social forms of knowledge, articulated with each other and anchored in a given space’s sociohistorical peculiarities. This is offers a theoretical framework for understanding the economy as a social phenomenon producing knowledge as much as it is constructed through such knowledge. The empirical dimension of the thesis is then guided by this perspective. With an ethnographic approach, it studies non-profit food organisations of the Montreal district of Point-Saint-Charles. The inquiry combines the analysis of data stemming from several hundreds of hours of participant and non-participant observation, around thirty interviews with organization personnel, volunteers, members using the organizations’ food services, district’s residents, as well as various types of documents. The analysis identifies multiple social forms of knowledge, their social foundations, the ways in which the partake in constructing the investigated organizations as well as the ways in which they articulate with each other. In short, it describes the different ways in which « alternative » (non-profit) food organizations emerge, persist and transform. In doing so, it also opens up to insights regarding future possibilities regarding the generalization of an alternative form of food economy. While this study may serve to illustrate and support the theoretical foundations being mobilized, it is also heuristically and socially relevant in that it provides sociographic documentation of lived experiences, practices and various understandings of the economy coexisting in the investigated milieu.

Wirtschaftliche Prozesse sind in Zeiten der Globalisierung zunehmend komplexer. Immer mehr Akteure sind an der Erstellung eines Produktes von der Konzeption bis zur Konsumption durch die Verbraucher beteiligt. Innovationen im Bereich von I&K-Technologien oder im Verkehr, sinkende Transport- und Transaktionskosten sowie organisatorische Neuerungen ermöglichen eine räumliche Trennung einzelner Produktionsschritte der Wertschöpfungskette. Es entstehen Unternehmensnetzwerke, die nicht auf räumlicher, sondern organisatorischer Nähe basieren. Die Verflechtungen zwischen den Akteuren können in Wertschöpfungsketten abgebildet werden. Allgemeine Betrachtungen zu Wertschöpfungsketten, Modelle zu Warenketten und zum politisch-ökonomischen Zusammenhang in der Nahrungsmittelproduktion bilden die theoretische Grundlage dieser Arbeit. In Kuba haben sich die Produktions- und Warenketten vor dem Hintergrund der binnen- und außenwirtschaftlichen Krise in den Jahren 1989/90 stark verändert. In der vorliegenden Arbeit werden ausgehend von den Entwicklungen in der Lebensmittelwirtschaft Kubas, die Verflechtungen zwischen den Akteuren des Agrarsektors, der Lebensmittelindustrie und des Einzelhandels untersucht. Die empirische Analyse umfasste darüber hinaus Betrachtungen zu den Transport- und Distributionsvorgänge innerhalb der Warenketten, den Macht- und Kontrolleinflüssen einzelner Akteure und zu den räumlichen Strukturen. Durch die qualitative Untersuchung konnten im Ergebnis fünf verschiedene Typen von Produktions- und Warenketten festgestellt werden. Die erste Gruppe repräsentiert industrielle Warenketten, die für den rationierten Einzelhandel produzieren. Die zweite Gruppe umfasst die industriellen Warenketten, die auf das Devisensegment orientiert sind. Die dritte Gruppe bildet jene Warenketten ab, bei denen das Segment der industriellen Produktion fehlt. Sie sind auf die direkte Versorgung der Bevölkerung mit frischen Agrarprodukten ausgerichtet. Gerade die Produktions- und Warenketten der dritten Gruppe stellen eine besondere Form dar. Wefen der ökonomischen Krise und den Transportschwierigkeiten in Kuba haben sich seit 1994 lokale Wirtschaftskreisläufe herausgebildet. Sie stellen die kürzesten Produktions- und Warenketten der Insel dar. / In times of globalisation economic processes become increasingly complex. More and more actors are involved in the production - starting at the design and ending at the consumption - of a product. Innovation in Information and Communication Technology or transport, decreasing transportation and transaction costs as well as process innovations facilitate a spatial separation of individual production steps of the value-added chains in different locations. Therefore new business networks develop which are not based spatial, but organisational proximity. Connections between the different actors can be shown in value-added chains. The theoretical frame for this dissertation are general approaches on value-added chains, models for commodity chains and political-economic relations in food industry. In Cuba commodity chains have changed radically due to the interior and exterior economic crisis in 1989/90. This work, based on the development of the Cuban food industry, studies the material and immaterial connections between the actors of the agricultural sector, food industry and retail trade. The empirical analysis also includes observations on transport and distribution processes within commodity chains, power and control impact by specific economic and institutional actors and spatial structures of commodity chains. Through the qualitative analysis, using the example of the tomato, five different types of commodity chains were identified. The first group represents industrial commodity chains, which produce for the state rationed retail trade. The second group includes industrial commodity chains, which focus on the currency segment. The third group sums up those commodity chains which lack the industrial segment. They focus on the population’s direct supply with fresh agricultural products. Especially the third group’s commodity chains represent a special type. Due to the economic crisis and the connected transportation problems, local economic cycles evolved in Cuba since 1994. Opposite to the industrial commodity chains they represent the shortest commodity chains on the island and therefore differ from the first and second group of commodity chains.