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Applying concepts from the theory of complex adaptive systems, we investigated the emergence over time of a local foods system that embodies values of traditional agriculture and the preservation of the earth and its biodiversity, community, and equitable access to food. The purpose was to learn, from this place-based transformation, the process of self-organization that can underpin a transition from an unsustainable food system primarily based on values of wealth creation to one where resources are used in a sustainable manner.

The local foods system of Northeast Ohio was examined through interviews with key agents in the system at three points in time ranging from 2007 to 2016, and through the collection of archival data chronicling various aspects of the system. Qualitative data were coded and analyzed in a multi-dimensional manner that focused on variation and interaction (exchange of resources) of agents through time.

The system has evolved to be increasingly complex both in numbers and kinds of agents. Collective agency has enabled increased capacity in the system to address the diverse purposes of participants. Yet in this self-organizing system, securing resources for longer term, collective focuses required to advance the local food system has proved to be a challenge.

This longitudinal and qualitative approach shines a light on how common and diverse purposes shape the unfolding of complex social systems with expanded capabilities.

This introduction provides an overview of the discourse on alternative agrifood movements (AAMs) to (1) ascertain the degree of convergence and divergence around a common ethos of alterity and (2) context the chapters of the book. AAMs have increased in recent years in response to the growing legitimation crisis of the conventional agrifood system. Some agrifood researchers argue that AAMs represent the vanguard movement of our time, a formidable counter movement to global capitalism. Other authors note a pattern of blunting of the transformative qualities of AAMs due to conventionalization and mainstreaming in the market. The literature on AAMs is organized following a Four Questions in Agrifood Studies (Constance, 2008) framework. The section for each Question ends with a case study to better illustrate the historical dynamics of an AAM. The literature review ends with a summary of the discourse applied to the research question of the book: Are AAMs the vanguard social movement of our time? The last section of this introduction provides a short description of each contributing chapter of the book, which is divided into five sections: Introduction; Theoretical and Conceptual Framings; Food Sovereignty Movements; Alternative Movements in the Global North; and Conclusions.

This purpose of this paper is to understand the environmental impacts of stakeholder-driven sustainable purchasing policies in institutional settings.

The research is framed using stakeholder and life cycle assessment (LCA) theories. The study uses a multi-method approach. Starting with interviews to understand the breadth of sustainability issues and significant food purchases facing institutional purchasing managers, the authors subsequently perform LCA of these various policies using the most popular food item in different categories.

From the interview results, the authors found that food purchasers focus predominately on cost, thus, are committed to food and packaging reduction. They are driven to buy local foods based on their consumer stakeholders but share their commitment to buying local products if the cost is appropriate. In the LCA of popular food items in multiple scenarios, avoiding food waste of various forms had significantly higher carbon emissions savings than packaging reduction or transportation minimizing (buy local) strategies.

The sample relied solely on the perceptions of institutional purchasing managers in university dining services. Future research should involve collecting data from other stakeholder groups such as the customers themselves, institutional leaders, and in other types of institutional settings such as hospitals and government agencies.

The research provides managers with insights concerning the trade-offs between different sustainability objectives. In particular, findings show that reducing waste related animal protein has a bigger impact on environmental performance than many other popular sustainability objectives such as buying local or reducing packaging waste.

The paper focuses on the purchasing trade-offs of buying local vs national food products, different packaging solutions, and food waste generation. These decisions offer some social benefits (improve the economic situation for local farms vs consolidated food producers) as well as multiple environmental benefits.

The paper presents new findings on the sustainability purchasing priorities of stakeholders in institutional food settings and subsequent LCA of those policies to show which might have the most environmental impact.

This paper aims to evaluate the responses taken during the pandemic of COVID-19 in sustaining agricultural activities and safeguarding local food supply via digital platforms by applying the case study method.

This paper uses a case study approach due to its systematic way of collecting data, analysing information and reporting results to understand the particular problem. For this study, secondary data consisting of government reports and documents are used to give a broader understanding of the impact of COVID-19 on the local food system and digital platform for agricultural produce.

The impact of COVID-19 on the agri-food sector is the move towards a more resilient and sustainable local food system, whereby nations emphasise food security by encouraging local food production. This is done by boosting micro, small and medium enterprises’ (MSME) output, “supporting local” initiatives and leveraging digital platforms and FinTech in business transactions.

This study highlights that MSMEs’ adoption of digital platforms, particularly in the agri-food sector, demonstrates their willingness to embrace new business models that leverage technological advancements while maintaining the personal touch that attracts customers.

This study implies that although the pandemic outbreak created prolonged uncertainties with an immediate impact on the economy and ways of doing business transactions, digital platforms and FinTech ensured continuous food supply during the period.

This paper provides initial valuable insight to academics, practitioners and policymakers in agriculture and innovation management. It can be observed that digital platform and FinTech plays an essential role in ensuring safety and undisrupted food supply, especially in the case of fresh produce grown by local small-scale farmers and MSMEs. This creates a more resilient agri-food system and reduces the pressure from the conventional model of food purchase and social distancing requirements.

This study aims to evaluate the contributions of agritourism towards the local food system (LFS) by studying three small-scale agritourism farms in Brunei. More specifically, it looks at the role of farm agribusinesses and heritagisation efforts of indigenous farmers.

This qualitative study uses semi-structured interviews to collect data. This method is widely seen as more suitable to gain the unexplored perspectives of the agriculture community at the three agritourism farms.

The results suggest that the agritourism farms contribute to mild local food activism through their small-scale production of sustainable food products. Another significant finding affirms that these farms also contribute to preserving ethno-culinary heritage through heritagisation of indigenous food and their ancestral agriculture knowledge. The farms’ involvement in agribusiness and efforts in food heritagisation contributes towards a more sustainable LFS and stimulates the rural area as a reinvigorated space for agritourism transactions.

There are lack of research on the contributions of agritourism towards the LFS, especially in Brunei. This study will provide evidence of the overlooked significance of agribusiness and heritagisation efforts conducted by the local farms.

This chapter explores the relationships between organisational type, rationales and the barriers that prevent community food projects from increasing the scale of their operations. From a broad survey of community food projects, organisations were divided according to their primary rationale (e.g. rural economic development and distribution), and then subdivided – by form – as a non-profit, private business, governmental agency or cooperative. Data from the interviews and surveys were coded using a qualitative grounded theory approach, to reveal the barriers experienced by each. Overall, access to long-term stable income is a recurrent theme across all types of projects. However, income sources dramatically change how these organisations prioritise barriers. Similarly, the organisation’s primary rationale and experiences influence the interpretation and approach to collaboration and education. Despite these differences, our results suggest a large degree of convergence that cuts across organisational forms and rationales, and offer a base for broader regional food system conversations.

This chapter points out that many higher education institutions (HEIs) have responded to daunting sustainability challenges by (1) infusing sustainability into the curriculum; (2) becoming engaged with the United Nations (UN) sustainable development goals (SDGs); and (3) building on Boyer’s scholarship of engagement, developing partnerships for sustainability with various sectors of society through service–learning (SL). Perhaps our most daunting sustainability challenge is climate change, with its accompanying catastrophic biodiversity loss and widespread human misery from rising oceans, flooding, drought, wildfires, and extreme weather events. It has been shown that the food sector, or agriculture, has a great impact on climate change. For that reason the non-governmental organization (NGO) Intervale Center (IC), a recognized leader in sustainable agriculture, was selected as a partner for a University of Vermont (UVM) SL course in environmental interpretation (EI). IC and its programs are presented, followed by an explanation of EI. A case study of a university partnership for sustainability – a linkage between IC and the EI course – is then shared. The mechanics of that partnership are offered, and the resulting student creations. Finally, conclusions are drawn, especially the importance of HEIs networking with other sectors to work toward sustainable futures.

Moral aspects of food are gaining increased attention from scholars due to growing complexity of the food system. The foodservice system is a complex arrangement of stakeholders, yet has not benefited from similar scholarly attention on the moral facets. This gap is of significance given that the foodservice system has increased in importance with the larger proportion of food consumed in foodservice environments. This paper aims to focus on the foodservice system with the goal of applying moral perspectives associated with the theoretical discussion on the principles of food ethics.

Food ethics is described within the theoretical framework of three principles, namely, autonomy, justice and well-being. These ethical principles are reviewed in context of the foodservice system comprised of food distribution (supply chains), preparation (foodservice establishments) and consumption (consumer demand). The review also includes international perspectives on foodservice system ethics to assess relativism (versus universalism) of moral issues.

As the foodservice system increases in complexity, greater discussion is needed on the ethics of this system. This study observes that ignoring ethical principles can negatively impact the ability of consumers, businesses and communities to make informed choices, and on their well-being. Alternatively, a focus on understanding the role of food ethics can provide an anchor for research, practice and policy development to strengthen the foodservice system. While these moral principles are universal truths, they will require relative introspection globally, based on local experiences.

This paper presents a moral principle-based description of food ethics that incorporates the various components of the expanding foodservice system.

The purpose of this paper is to examine the impact of a nutrition-education intervention delivered at low-income middle schools in Washington, DC in the USA, using a mobile farmers’ market to bring hands-on lessons to schools. The program was a partnership between a local farm and university and was funded by the United States Department for Agriculture (USDA) Team Nutrition grant.

Seven low-income middle schools received the intervention, which included 45-minute lessons focussed on nutrition education and sustainable farming concepts. The farmers’ market was delivered via a converted school bus, allowing for full market setup at each school to provide local fruits and vegetables as teaching tools. The nutrition-education lesson focussed on the USDA MyPlate and healthy meal planning. The farm education component focussed on organic farming principles, sustainability of local food systems, and seasonality. A six question pre- and post-survey was administered to 408 participating middle school students to assess changes in knowledge.

Overall, average scores increased from 51 to 58 percent. Nutrition knowledge questions increased from 58 to 74 percent, while agriculture questions remained constant at 43 percent. Both increases significant using a two-sample t-test (p<0.001). This suggests that students gained more nutrition education concepts in this format as compared to the agricultural concepts.

Childhood obesity is a growing epidemic that affects low-income communities disproportionally. Innovative strategies must be implemented to increase healthy food consumption. This case study presents such an approach and its value in increasing student knowledge of healthy behavior.

The purpose of this paper is to examine students’ attitudes toward sustainable dining. It aims to identify the level of importance that students place on specific on-campus sustainable dining initiatives and the factors that affect their attitudes and behaviors.

A random sample of 197 undergraduate students completed an online survey in the spring semester of 2020. The survey was divided into four sections: demographic and background information; familiarity with on-campus dining, specifically with sustainable on-campus dining initiatives; the level of importance placed on these sustainable practices; and practiced sustainable behaviors.

Many students placed a high level of importance on common sustainable dining behaviors and practices such as recycling, waste reduction techniques and the use of eco-friendly utensils. Sex was found to be a significant factor in determining students’ attitudes and behaviors. While men had a higher level of knowledge of on-campus sustainable practices at the dining facilities, women consistently placed a higher level of importance on almost all sustainable dining practices. Additionally, the study also found that signage was not an effective method of influencing behavior.

Previous studies that have explored this topic have been limited. Additional research is needed to ascertain if better knowledge of on-campus sustainable dining initiatives can influence students’ inclinations to act more sustainably.