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Food during manned space missions is part of the life support system. In the earliest American short duration space flights of a few earth orbits the food system was the least of the technical problems which had to be tackled. However, as space flights lengthen from days to months and possibly in the next half‐century , to years, then all the earth‐bound socio‐psychological factors associated with food become important.

This study aims to explore how key stakeholders and recipients of local food access programs operate strategically to meet individual and community food needs, enhance experiences of dignity and promote social justice. The study of a fragmented community food system highlights the connections between micro and meso dimensions of food access, illustrating how people work around food system limitations to access food.

Using qualitative in-depth interviews with food assistance managers, workers, volunteers and recipients, this study examines the period before the implementation of a centralized community-based food access initiative in a mid-sized, rural Oklahoma college town with a high rate of food insecurity. This study asks: What are community members’ experiences in a fragmented food assistance system? In what ways do individuals use everyday resistance and workarounds to actively promote experiences of dignity and social justice in food access spaces?

Those involved in sites of community food access build important networks to share information and engage in negotiation and trade to gain access to useful food resources. As forms of everyday resistance, such practices encourage co-construction of dignity and social justice in stigmatized spaces.

This research contributes to literature examining micro- and meso-level community dynamics that inform agency, dignity and social justice in community food access approaches.

This study aims to investigate consumers’ construction of food localness through the politics of belonging in a regional context.

Following a socio-spatial lens and considering the “realm of meaning” of place, this research focusses on local consumers’ lived meanings of “local” food choice, and hence adopts a phenomenological approach to the data collection and analysis of 20 in-depth interviews with residents of the Italian region of Marche.

Drawing on Trudeau’s (2006) politics of belonging, this study reveals three interconnected themes which show how local consumers articulate a local food “orthodoxy” and how their discourses and practices draw and maintain a boundary between local and non-local food, whereby local food is considered “autochthonous” of rural space. Thus, this study’s participants construct a local food landscape, conveying rural (vs urban) meanings through which food acquires “localness” (vs non-“localness”) status.

There exists further theoretical opportunity to consider local consumers’ construction of food localness through the politics of belonging in terms of non-representational theory (Thrift, 2008), to help reveal added nuances to the construction of food localness as well as to the complex process of formulating place meaning.

The findings provide considerable scope for food producers, manufacturers and/or marketers to differentiate local food products by enhancing consumers’ direct experience of it in relation to rural space. Thus, enabling local food producers to convey rural (vs urban) meanings to consumers, who would develop an orthodoxy guiding future choice.

The findings enable regional promoters and food policymakers to leverage the symbolic distinctiveness of food autochthony to promote place and encourage consumers to participate in their local food system.

By using the politics of belonging as an analytical framework, this study shows that the urban–rural dichotomy – rather than being an obsolete epistemological category – fuels politics of belonging dynamics, and that local food consumers socially construct food localness not merely as a romanticisation of rurality but as a territorial expression of the contemporary local/non-local cultural conflict implied in the politics of belonging. Thus, this study advances our theoretical understanding by demonstrating that food “becomes” local and therefore, builds on extant food localness conceptualisations.

The purpose of this paper is to analyse how the food innovation strategies carried out by an Italian firm, Argotec, responsible for the development and supply of space food (SF) for European astronauts on the International Space Station (ISS), can also be applied to food suitable to be eaten on Planet Earth. This study aims at showing the relationship between SF innovation and terrestrial strategies directed at implementing this kind of food also on terrestrial tables.

This research focusses on a case study. The subject of the case study under analysis is Argotec, an internationally recognised Italian aerospace engineering company, dealing with research, innovation and development in various sectors, including engineering, information technology, system integration, small satellites and “Human Space Flight and Operations”. The company produces innovative SF for European astronauts performing long-duration missions on-board the ISS. Moreover, the SF is made available also for terrestrial beings as a solution for everyday eating necessities.

Argotec is characterised by strong innovation in terms of products and processes. Throughout the case study, the authors focus on the relationship between SF innovation and its terrestrial applications, since this company also manufactures products, traded under the brand “ReadyToLunch”, suitable for daily meals on Earth. Innovation applied to SF can thus offer advantages also for terrestrial daily meals and therefore help the company achieve other competitive advantages: as to the authors’ knowledge, this is a unique case.

This study also has some limitations, typical of the applied methodology. In relation to the interview technique, further interviews would be required in order to fully understand the end-user perspectives regarding the importance and interest of this kind of “ready-to-eat” food.

Practical implications relate to astronauts and to terrestrial consumers. For astronauts, SF is not any more intended only to satisfy humans’ basic needs, and to provide the necessary nutrients during space missions, but has become an important factor in the quality of life in space. For terrestrial consumers, SF may represent a healthy, tasty and nutritious “ready-to-eat” choice: single courses for the main meals and snacks for a break.

This research fills a gap in literature: to the authors’ knowledge, this is the first paper presenting a case study on a company responsible for the development and supply of SF for European astronauts on-board the ISS, as well as encouraging the consumption of SF by terrestrial beings, as an ordinary “ready-to-eat” lunch/dinner.

This paper aims to study how activists involved in consumer-initiated cooperatives, in a specific context, challenge the practices of the neoliberal system and develop counter-practices that are ingrained with their values. It aims to access the transformative capacity and inclusiveness of consumer-initiated cooperatives and the role played by prefigurative practices in changing the status quo. Three practices – defetishization of agricultural commodities, surplus generation and distribution, prefiguration – that enable the inclusion of those groups who are marginalized in the food production and consumption nexus by neoliberal policies are identified.

The findings of this paper were developed from 23 unstructured interviews, participant observation and analysis of the social media accounts of five consumer-initiated cooperatives located in different districts of Istanbul and which are involved in a collective response to the neoliberal policies.

The study discusses that, in a specific context, political events and economic policies can be a catalyst for the initiation of alternative consumer-initiated cooperatives. The findings indicate that these organizations can develop and articulate prefigurative practices that are influential in transforming the prevailing capitalist food provisioning system to be more inclusive.

The findings offer an alternative view to the dominant capitalist logic and advance the concept of how the economic sphere can be re-politicized and how the persevering notion of financial performance is resolved by invoking values of inclusion, solidarity, responsibility and sharing. The findings are based on the study of five cases in a specific context during a specific period.

This paper focuses on cooperatives owned and governed by activist consumers and presents results concerning their underlying practices for creating a food provisioning system that is inclusive and aiming for social justice and equality. Similarly, it provides evidence of how local political and economic conditions influence the appropriation and development of these practices – commodity defetishization, surplus distribution and prefiguration.

What does the intersection of food gardening and public librarianship look like? This chapter examines the question through a close analysis of three case studies that represent the spread of this phenomenon in the United States and Canada. This is a first step toward identifying areas for further research that will contribute to a more comprehensive understanding of how food gardening in and around public libraries addresses community-level health disparities. Although it is the case that food gardens and related programming are no strangers to public libraries, this topic has not received sustained attention in the LIS research literature. Public libraries have long been framed as key institutions in increasing consumer health literacy, but a more recent trend has seen them also framed as key institutions in promoting public and community health, particularly through the use of the public library space. This chapter examines food gardens at public libraries with this more expansive understanding of how public libraries address health disparities, by considering how this work occurs through novel partnerships and programs focused on transforming physical space in local communities. At the same time, public interest in food gardens parallels increased awareness of food in society; food and diet as key aspects of health; food justice activism; and a long history of community empowerment in the face of the proliferation of food deserts through myriad activities, including community food gardens. The authors consider how food gardening in public libraries parallels these trends.

“Social eating initiatives” are framed as a specific type of community-based food service that provides opportunities for people to eat together in local spaces using surplus food. These initiatives provide a meal that is fresh, affordable and more environmentally friendly than fast or convenience foods. In this research, we build upon the food well-being model to explore how food consumption is experienced in these community settings and the role of social eating projects in shaping the different dimensions of people's foodscapes. We adopted a community-based participatory approach and engaged in a series of dialogues with staff volunteers and coordinators at four “social eating initiatives”. We also conducted 45 interviews with service users and volunteers at three sites in the Midlands region.

The role of community-based food initiatives responding to hunger by utilising surplus food to feed local populations is often conceptualised critically. However, closer attention to the experiences of staff, volunteers and customers at these spaces, reveals them as sites where knowledge and experience of food is being developed with this contributing to a sense of well-being beyond nutrition. Shared food practices and eating together contribute to social capital and are important dimensions of food well-being that are significantly restricted by food insecurity. The “food well-being” model envisages a shift in focus from health, defined as the absence of illness, towards well-being as a positive relationship with food at the individual and societal level. In the concluding remarks of this article, it is suggested that this holistic conception is required to understand the role and function of social eating initiatives.

In the reduction of food waste and the provision of food to the hungry, food banks play critical roles. However, as they are generally run by charitable organisations that are chronically short of human and other resources, their inbound logistics efforts commonly experience difficulties in two key areas: 1) how to organise stocks of donated food, and 2) how to assess the donated items quality and fitness for purpose. To address both these problems, the authors aimed to develop a novel artificial intelligence (AI)-based approach to food quality and warehousing management in food banks.

For diagnosing the quality of donated food items, the authors designed a convolutional neural network (CNN); and to ascertain how best to arrange such items within food banks' available space, reinforcement learning was used.

Testing of the proposed innovative CNN demonstrated its ability to provide consistent, accurate assessments of the quality of five species of donated fruit. The reinforcement-learning approach, as well as being capable of devising effective storage schemes for donated food, required fewer computational resources that some other approaches that have been proposed.

Viewed through the lens of expectation-confirmation theory, which the authors found useful as a framework for research of this kind, the proposed AI-based inbound-logistics techniques exceeded normal expectations and achieved positive disconfirmation.

As well as enabling machines to learn how inbound logistics are handed by human operators, this pioneering study showed that such machines could achieve excellent performance: i.e., that the consistency provided by AI operations could in future dramatically enhance such logistics' quality, in the specific case of food banks.

This paper’s AI-based inbound-logistics approach differs considerably from others, and was found able to effectively manage both food-quality assessments and food-storage decisions more rapidly than its counterparts.

This paper aims to investigate associations between firm resources and reliance on entrepreneurial marketing (EM) channels among agrofood ventures. It accounts for agropreneur gender and racial/ethnic status in the context of marketing channel portfolio composition. The authors examine the established assumption that resource limitations drive EM and whether socially disadvantaged status of agropreneurs is associated with marketing strategy beyond standard resourcing measures.

Using 2015 Local Foods Marketing Practices Survey data, the authors apply linear regression to investigate differences in the use of EM channels, accounting for resources, social status and other factors.

Limited-resource ventures rely more on consumer-oriented channels that require EM practices. Socially disadvantaged entrepreneurs favor these channels, even when accounting for resources. Notably, ventures headed by men of color rely more on the most customer-centric local foods marketing channel.

Future research should investigate how social and human capital influences the use of EM.

Entrepreneurial support policy and practice for agropreneurs should be cautious about the “double-burden” folk theorem of intersectional disadvantage and review how to best direct resources on EM to groups most likely to benefit.

This paper uses a unique, restricted, nation-wide, federal data set to examine relationships between resource endowments, social status and the composition of agrofood enterprises’ marketing channel portfolios. To the best of the authors’ knowledge, it is the first to include racial- and ethnic-minority status of agropreneurs and to account for intersectionality with gender.

This chapter explores Food for Change, a social entrepreneurial program created by the Houston Food Bank. Food for Change explicitly considers the interlinkages of social problems within an individual. Food for Change collaborates with educational and training organizations and healthcare providers to use supplemental food resources to address clients' needs antecedent to food insecurity. We propose a model to conceptualize how food insecurity is influenced by multiple levels of social determinants. We then describe the Food for Change program and offer lessons about the holistic nature of clients, the productivity and challenges of interorganizational collaborations to address the roots of social problems, and the forethought and courage of organizational leadership to try to create self-sufficient clients who might become liberated from their services.