Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning
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The Ohio State University / OhioLINK
2013
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1372373020 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu13723730202021-08-03T05:24:22Z Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning Som Castellano, Rebecca L. Sociology Sustainability Alternative Agrifood Food Provisioning Intersectionality Local Food Systems Gender Changes in the agrifood system, including increased industrialization, concentration and globalization, viewed by many as negatively impacting environmental, community and social well being, have prompted the rise of alternative agrifood initiatives and practices. Alternative agrifood advocates often promote the use of whole foods, rather than processed foods, and aim to extend the local food season through activities such as canning, drying, and other forms of food storage. This is important to note given that food provisioning, which includes the of planning meals, acquiring food, preparing meals, and cleaning up, remains a largely gendered act. Food provisioning has been found to involve a physical, mental and emotional dimension. This study hypothesizes that the physical and emotional dimensions of food provisioning could be heightened for women participating in alternative agrifood practices. This study further applies a theory of intersectionality to consider how socio-economic status and race/ethnicity, in addition to age, presence of children, partnership status, and employment status are associated with the physical and emotional dimensions of food provisioning, particularly for women engaged in alternative agrifood practices. A mixed methods approach was utilized for this study. Quantitative data was gathered through the 2012 Ohio Survey of Food, Agriculture, and Environmental Issues, and was used to examine the association between engagement in alternative agrifood practices and the physical and emotional dimensions of food provisioning. The survey data also allowed for an examination of the association between socio-demographic characteristics and the physical and emotional dimensions of food provisioning. In addition, interviews were conducted with 43 women across the state of Ohio who were actively engaged in alternative agrifood practices. This qualitative data provided more in-depth information about how women engaged in alternative agrifood practices experience the physical and emotional dimensions of food provisioning, and how socio-demographic factors moderate this relationship. Overall, the findings of this study provide support for the hypotheses proposed. Increasing engagement in alternative agrifood practices is associated with greater physical food provisioning labor. In addition, engaging in alternative agrifood practices appears to heighten women’s negative feelings with food provisioning, but also heightens women’s positive feelings with food provisioning. Further, for women engaged in alternative agrifood practices, being low income, being non-white, being employed, having a partner, having children and being younger all appear to add to the physical and emotional burden of food provisioning, while having children and having a partner appear to enhance women’s positive feelings with food provisioning. These findings inform our understanding of how engaging in alternative agrifood practices can be a third shift, but also can be a form of rewarding care work. This study also contributes to our understanding of how the physical and emotional burdens of food provisioning for women engaged in alternative agrifood practices can act as a social limitation to scaling up sustainable alternatives to the conventional agrifood system. These findings have significant implications for food system activism and agrifood system policy making. 2013-08-29 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1372373020 http://rave.ohiolink.edu/etdc/view?acc_num=osu1372373020 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
| collection |
NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Sociology Sustainability Alternative Agrifood Food Provisioning Intersectionality Local Food Systems Gender |
| spellingShingle |
Sociology Sustainability Alternative Agrifood Food Provisioning Intersectionality Local Food Systems Gender Som Castellano, Rebecca L. Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning |
| author |
Som Castellano, Rebecca L. |
| author_facet |
Som Castellano, Rebecca L. |
| author_sort |
Som Castellano, Rebecca L. |
| title |
Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning |
| title_short |
Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning |
| title_full |
Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning |
| title_fullStr |
Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning |
| title_full_unstemmed |
Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning |
| title_sort |
cooking up change?: alternative agrifood practices and the labor of food provisioning |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2013 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1372373020 |
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AT somcastellanorebeccal cookingupchangealternativeagrifoodpracticesandthelaboroffoodprovisioning |
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