SOC254 Lecture Notes - Lecture 10: Sustainability, Productivism, Sustainable Consumption
11 Nov 2018
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Readings: sage, c 2012, introduction: why environment and food?", environment and food, Despite eating being and ecological act with serious environmental impacts, it has only recently become a concern. The application of the scientific method and industrial technologies dramatically altered the scale and productivity of farming and food processing. However, this also caused environmental degradation and diet-related diseases. Shortcomings and weaknesses of the current global agri-food system: with the market as the only way to acquire food, every individual must be capable of purchasing goods. This does not promote equity, nor does it ensure basic nutrition for all: the profit-seeking behaviour of food companies drives them to sell products that are high in salt, sugar, and fat. Despite the historically low food prices, there are unprecedented numbers of underfed and overfed people. Other serious challenges: scarcity of freshwater, tightening of energy markets, and climate change, rising demand for meat and livestock products.
