The Curated Food System: A Limiting Aspirational Vision of What Constitutes “Good” Food
Abstract
:1. Introduction
1.1. Key Concepts
1.1.1. Rural
1.1.2. Curation
1.1.3. Aspirational Class
1.1.4. Food System
1.2. Discourse
2. Materials and Methods
2.1. Study Design
2.2. Data Analysis
3. Results
3.1. Production, Distribution, and Infrastructure
Food entrepreneur, West Virginia
Right now, the problem we’re solving now is how to make small farmers profitable across the state. How to maximize their efficiency. How to keep them from staying up at night worrying about certain things. So, I’ve believed for a long time that West Virginia has the capabilities to be an agricultural powerhouse in, you know, crop systems … the limitation we have is the abundance of flat land. But we don’t necessarily need that. We just need to be a little bit more creative in what we grow and how we grow. My biggest thing that I dislike is when people say local food should cost more. I think the local food should cost less … you increase the yield …
Community development specialist, West Virginia
… well, there are ways of thinking here and structural issues that mean that farmers—especially small, rural, you know, farmers could use a little bit of extra support to get into some of those opportunities. It’s [the value chain cluster initiative] a technical assistance program that was designed to help support food and farm businesses to expand their businesses by accessing capital through [name of fund] Investment Fund … So, the idea of the value chain is that, you know, farmers will get a fairer price for their goods and will be able to … create a livelihood based on that … I guess, kind of like equity … farmers are entering into contracts and sometimes the pricing’s not that great and they are really kind of controlled top down. And so, a value chain kind of ensures that the (indiscernible) [farmers] are taken into account and it’s an equitable situation …
3.2. Healthy, Organic, Local Food
Food systems expert, West Virginia
A lot of my job is working across the state with local producers and how we aggregate local food into our systems and food access is a big concern of ours and of course why everyone is in this room … food access in West Virginia is obviously a very complicated situation there’s lots of factors at play [as to] why we are food insecure and a lot of these have to do not just with identified food deserts … so [video plays] “what West Virginia has is a lot of land we have the opportunity to create farms to help people create their own farms whether it’s in their backyard or if they have 100 acres [company] farm collective is a company that allows farmers to do what they do and that is farm that is grow crops what we provide is a service that markets their product, sales their product aggregates their product our goal is to stimulate the economy and bring healthy food options to this state our producers are accessible you know where your food came from and there really is something to be said for that we have an online farmer’s market that allows even the smallest farmer to list their product …
Food advocate, undergraduate student, West Virginia
I think now more than ever people care what is in their food and are asking more questions than ever before about what we are putting into our bodies.
Food academician, Arkansas
Modern farming practices are reducing the number of edible species of plants, animals, and therefore nutrients; Ensuring food safety from production to plate; “Progress” continues to subsidize unhealthy, nutrient-poor foods.
3.3. Behavioral Health and Education
Surgeon, West Virginia
Well, as you know, obesity’s a huge problem in this state—and I do cancer surgery. Obesity is linked to diabetes, which is linked to cancers. There’s an increased risk of cancer in patients who are obese, and in patients who are diabetic, and certainly in both. So, it made sense to me to try to see if there were anything we could do to modify the patient’s behavior. But it would start with having access to healthy food. When we got the business school involved and they were going to look into these various things. But I thought we needed a psychologist involved to see how we could modify their behavior. Because it’s my belief that a lot of people even if you put healthy food in front of them, they wouldn’t eat it. Well, I thought we should address that first. Because if they’re not going to change their behavior, even if they have free healthy food, then it’s not going to work.
Land conservationist, West Virginia
… depends on how you want to define food desert, cause I think people have access. The biggest problem I find with people, if you watch what people buy once they get to a grocery store, they don’t buy the right things … I guess everybody’s concerned on, you know, having high quality food and things, but if you watch what people buy, and I’ve seen—watched them used their cards [SNAP or WIC] around here, they’re still able to buy alcohol, and they buy a lot of chips and a lot of sweets, but they don’t buy, you know, substantial food for themselves. You know, meats and vegetables. Hardly ever see very many people spend a lot of money on raw vegetables. If they do, it’s all processed food.
Food academician, Arkansas
So many individuals, as well as younger generations, have forgotten how to cook—how to prepare meals using ingredients and food components. Availability and access mean little if food preparation skills are absent. A second point: parents may see food as a struggle for children. That is, children may not “like” certain foods, many of which tend to be healthy (vegetables). Therefore, parents may choose not to spend money on vegetables because they will likely go to waste.
3.4. Sustainability
Food academician, North Carolina
… who works on farms? Migrant labor issues, poor wages. People who are growing food can’t afford it. So, what do you mean here by “communities” growing their own food. Who is doing the growing should be a question and who has access to the land? Who has lost land because of colonial/post-slavery racist land-grabbing practices? What impact does that have on the local food system?
Agricultural doctoral student, West Virginia
Sustainability, at least on my side, has been defined as a three-legged stool. Here, you have to have all three parts for it to make sense. And one of those is the financials, or the economics, which—gets left out of the conversation a lot, in my opinion. One of those is the environmental thing, which I feel like is what people target a lot. And then the other part of that is the social aspect. That’s part of the reason why—I mean, it’s a big concept.
Academic extension agent, West Virginia
It’s why people don’t eat veal much anymore. It’s why people just drew the line at some sort of genetic modification of things. And it’s why—after a while people get really pissed when you’re wasting all the water … And so that’s the social thing. And then I would like to expand it to say that it would also include folks thinking, maybe, it’s socially the thing to do is to buy local food for all the environmental reasons and for your damn neighbors.
Agricultural doctoral student, West Virginia
Advancements in the food system leads to innovative technologies, which can decrease jobs as well. Robotic picking machines to reduce labor costs and potential injuries, drones to scout fields to reduce the amount of pesticides needed.
Hydrological researcher, West Virginia
The proposed program [by providing comprehensive hydrological and climatological data sets] will help contextualize a wide variety of research questions (e.g., plant science, animal science, forestry, land management, agricultural production) starting with requisite hydrological baseline data. The monitoring is used to identify water quality at receiving waters and can be useful (for example) to identify if nutrients (fertilizers) are being washed off-field, if so, a farmer could adjust timing or quantity of fertilizers to reduce waste and operating costs (investment in fertilizers).
3.5. Finance and Investment
National community economic development specialist, Pennsylvania
I work at reinvestment fund…we are a community development financial institution [CDFI] essentially a mission driven nonprofit bank … in 2004 in partnership with a number of organizations across the state of [anonymous] we launched a program called [anonymous] that initiative was started because a room that was somewhat similar to this kind of room had identified that there were areas in the city of Philadelphia and Pittsburgh and throughout the state in rural communities in small towns that there was limited access to supermarkets … an earlier speaker mentioned a food desert map … we have a similar tool that we call the limited supermarket area assessment and the LSA has that … layer that shows you how far away from a grocery store you are but it’s sort of a business focus tool that takes into account the market potential…what the capacity is to build new stores … in addition to the need … we’re very excited in particular about the evolution of the conversation from grocery store as solution to food desert to a more comprehensive look at the food system … so smaller solutions like mobile markets or pop ups … those kinds of solutions might be a better fit for the community and so [we] want to be able to provide resources to all of those different things.
Community development specialist, West Virginia
… for example, we conducted like a financial food camp workshop and one of the groups that came to that was [anonymous]. And they’re in [anonymous] down in the coalfield and they have like a mobile market. So, they’re traveling around to different communities and delivering products directly in senior centers and things like that. So, they’re really trying to address that [food deserts]. So, you know, I see us as trying to address food deserts just indirectly because what we’re really trying to address is helping the entities [in the supply chain] that are doing that to be more financially—like trying to figure out how to keep afloat and keep doing what they’re doing.
Land conservationist, West Virginia
So yeah, there’s—Dollar General—like Dollar General market—or Dollar General stores are just popping up left and right. You know, you’re on these back roads and they’re just in the middle of nowhere. It’d be great if they would be able to incorporate somehow like the fresh food. ‘Cause right now, they do have, you know, milk and eggs, but other than that, it’s pretty much all highly processed foods there. And that’s what people are turning to, because it’s convenient. They could just stop there, pick things up. And they, I think, are eating what’s there, because it’s easily available. Those types of stores—even, you know, your small like gas stations—I’ve noticed some of them have like apples and bananas and stuff, you know, oranges to grab, which is really nice to see, because it doesn’t—it does give them that access, rather than picking up a candy bar.
3.6. Hunger Relief
Land conservationist, West Virginia
… something that we started in our community of Brooke County was like a gleaning project where, you know, if farmers had leftover fruits and vegetables, rather than throwing them in the compost pile or throwing them to livestock, we would donate those to a community, and that comes back to, you know, decreasing food waste which would all go together some way or the other.
Food systems, geography academician, West Virginia
The local canned food drive that still occupies much of the social imaginary surrounding food charity in the United States is implicated in a powerful network of food system actors that contribute to reproduce hunger under capitalism. Although food banks and their LFCs [local food charities] are largely perceived as organizations whose raison-d’être is to feed the poor, my institutional ethnography of the HFN [Hunger Food Network] in West Virginia complicates this idea. My analysis has demonstrated that the roll-out of the food bank fix is a fraught and contested part of a moral economy legitimizing the corporate food regime [58].
3.7. Demand-Side Preferences
Community organizer, West Virginia
I have never heard an impacted person mention jobs and how that plays into the food accessibility problem. There also hasn’t been a lot of talk about where the food comes from when purchasing it from the store. Remember that a lot of folks don’t have the privilege of food choice, so where it comes from or who is employed through the food system isn’t really a concern. It’s cheaper to buy 10 boxes of Hamburger Helper when they’re on sale 10/$10 rather than a bag of oranges that costs $7. With that being said, I believe the conversations could be steered toward economics and workforce development, but I would be surprised if it popped up organically.
3.8. Romanticized, Community Led Transformations
Take Action Website
Start with understanding your community. Gather data on demographics, diet-related diseases, regional food production and access to healthy food. Also look at existing food projects in your community. You might partner with the city, university or college, or a nonprofit organization to help collect data. Equally important is listening to the community-what are people saying about needs and priorities. Assess what you’re hearing, along with the data to identify potential gaps and opportunities [85].
Extension Agent, West Virginia
… as individual pleasure, I would include family traditions, culture, food for special occasions. Under farming, I might include traditions, too. I have heard people talk about planting during a full moon or other such folklore.
Government conservationist, West Virginia
I think for one is, you know, back in the day, even if you necessarily didn’t maybe grow or produce your own food, your neighbor did. There was like—they would kind of, you know, trade or barter things. Now the society really does rely on going to their store for food. To me, that’s a big concern, is there’s no connection between how the food gets on people’s tables.
Food academician, North Carolina
I think that the legacy of farming for rural areas goes beyond just that they can grow food, there’s also a pride and a sense of identity associated with farming … a sense of connection with other people—family traditions, shared meals, the importance of passing down recipes; food preservation as a tradition and part of rural culture and life…
4. Discussion
4.1. Structural Causes Income, Poverty, Transportation
North Carolina
It was to the point where I was going from either hotel to hotel or when money got low, then, I was trying to save the money for the food and we were staying in our vehicle.
I think this is probably like the poorest county in North Carolina. I think I heard that somewhere. So, I mean, that plays a part in a lot of things … [T]here’s not much going on for the kids and not much going on as far as like transportation and stuff. A lot of people around here need transportation.
It’s not no opportunities here. It’s hard to get a job here. Like nothing. … If you want to succeed you have to go to college and do something. And we’re in an epidemic right now for heroin and fentanyl.
Not any jobs. The jobs that we do have is mostly restaurants. We need more higher paying jobs.
4.2. Role of Corporations in Poor Nutrition
Montana
We don’t have a lot of the best foods, it’s really hard to buy fruit and vegetables and fresh produce all the time. You just can’t. And so pretty much everything’s processed. But we survive.
There’s no need for pop to be bought with food stamps. It’s—costs our health care millions of dollars and it’s not good. Tastes good, but it’s no nutrition, no value at all, and it’s—all it is is bad for you.
North Carolina
Yeah, maybe I just need to just find me some water and just chill out, but I really think that that’s where some of these cancers and stuff is coming from, is from all these processed foods.
I don’t eat McDonald’s no more. […] I was watching a You Tube video and they said something about McDonald’s food don’t break down, I don’t know, I was scared about that.
4.3. Possible Solutions
North Carolina
The Dollar Tree-little like seasonings and stuff like that, you know, stuff like that ain’t nothing but a dollar. And snacks for him—they have little packages for a dollar. I go in there and get them for him.
Texas
There needs to be more opportunities and more groceries. Like I was telling you, we only have a Walmart that does not have groceries and then you have the two other grocery stores that have everything like expensive.
West Virginia
I don’t know about anybody else, but sometimes like the only grocery store we have in town their prices are kind of high, I think. And that’s why sometimes I choose to go to the Dollar Store then what I would at a regular grocery store because the prices are too high.
4.4. Preferences
North Carolina
I just love I guess a good old Sunday dinner. I like, like when I cook, I like cabbages, and macaroni and cheese is one of the main dishes when I cook a dinner or something. Macaroni and cheese. Maybe fried chicken. … I always try to cook a green, if not, some French style green beans. I like those.
West Virginia
[One of the food pantries] [The local food pantry, they] have a [community] truck day and they give desserts and things for the kids too, or like fresh fruit.
[My ideal meal is] Something balanced. You know, you can’t just have one item. You gotta have at least one meat and a couple sides and a bread.
Like TV dinners, the little hamburgers, pancakes, and stuff like that. They love vegetables. They eat about anything.
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Type | Number (%) | |
---|---|---|
Sector | ||
Academic | 18 (64.3%) | |
Community Advocate | 4 (14.3%) | |
Private Sector | 2 (7.1%) | |
Funder | 1 (3.6%) | |
Community Foundation/Philanthropy | 1 (3.6%) | |
State Government | 1 (3.6%) | |
Academic and Community Advocate | 1 (3.6%) | |
Affiliated with a University | ||
Yes | 20 (71.4%) | |
No | 8 (28.6%) | |
Years of Experience in Food Systems | ||
Less than 5 Years | 16 (57.1%) | |
6 to 14 Years | 7 (25%) | |
15 or More Years | 5 (17.9%) | |
Region | ||
Northeast | 16 (57.1%) | |
Southeast | 7 (25%) | |
Central | 4 (14.3%) | |
West | 1 (3.6%) | |
Gender | ||
Female | 20 (71.4%) | |
Male | 8 (28.6%) | |
Non-Binary/Third Gender | 0 (0.0%) | |
Race/Ethnic Background | ||
White | 23 (82.1%) | |
Black or African American | 5 (17.9%) | |
American Indian or Alaskan Native | 2 (7.1%) | |
Asian | 0 (0.0%) | |
Native Hawaiian | 0 (0.0%) | |
Other Pacific Islander | 0 (0.0%) | |
Hispanic, Latino/a, or Spanish Origin | ||
No | 27 (96.4%) | |
Yes | 1 (3.6%) |
Screening Question | Components |
---|---|
Big idea, knowledge preserved. | Common narratives, themes, terms, phrases. |
How are these discourses illustrative of the producer’s understanding of the world? | What is causing the problem? What are the solutions? |
What cannot be said? | Who may (not) speak with authority? What or who is silenced? What discourses become “bad”, less acceptable, under used, not heard? |
Discourse | Big Idea, Knowledge Preserved | Discourse Producer’s Understanding | What Cannot Be Said |
Romanticized, Community Led Transformations | The community is a cohesive collective that desires and is capable of creating a local food system that includes their traditions and embraces the production of food that upholds ethical ideals such as equity, sustainability, and health. | Problem is modern day food system that is out of reach, impervious to community wishes, and reduces reliance on traditions; solution is to build an empowered community that wants to use its traditional methods of food production. | Low-wealth groups may have other priorities/needs, prefer other kinds of food or convenience; have limited incomes and time that compete with building a food system. |
Demand-Side Preferences | Groups near the bottom of the social gradient are concerned with whether food is available and how to get that food (location, affordability), whether the food fits their preferences, and how they are regarded by others (vendors, etc.). | Problem is narratives that present low-wealth groups as responsible for their poor nutrition and bad health, i.e., uneducated, low/no motivation; solutions are to present counter narratives that illustrate structuralist explanations for eating behavior like food security, cost, availability, accommodation, accessibility, transportation, social determinants of health, the chain of events and circumstances over the life course that perpetuate the cycle of poverty. | Groups near the bottom of the social gradient do not buy the right food, eat well, and many times have no cooking skills. |
Discourse | Big Idea | Producer’s Understanding | What Cannot Be Said or Heard |
Hunger Relief | Hunger relief has been captured by institutional interests that overshadow structural conditions and policies that can alleviate hunger by addressing income inequality and poverty. | Problem is other narratives on food waste, corporate giving, etc., that ignore economic drivers that cause hunger; solutions include hunger relief policies that address income equality and poverty. | Charitable and federal food assistance programs are helpful initiatives that rescue food waste, help corporations be responsible citizens, and subsidize the agri-food industry by moving food where there is hunger. |
Finance and Investment | Market failure is to blame for the problem of food insecurity. | Food deserts and the lack of sources of affordable, healthy food are the problem causing food insecurity. Solutions focus on strategies that increase retail development in places that are food deserts. | Low-wealth groups may not improve their eating habits even with the presence of affordable shopping experiences. They may need help with shopping decisions, knowledge about nutrition, cooking, and eating behavior. |
Sustainability | Food production is an instrument for transgressions towards any number of moral ideals that cover economic, social, and environmental practices including natural resources and the environment, animal welfare, safe food, and farm worker protection. | The problem is large scale food production practices and supply chains that seek profits over humanitarian and environmental goals. Solutions focus on using sustainability to force institutions and systems to confront and institutionalize structural drivers of their unsustainable practices. | Sustainability has become a trope with no specific meaning. Incremental action, the costs and benefits, and tradeoffs must be considered when trying to enforce these big moral ideals. |
Behavioral Health and Education | The food system is a medical tool that delivers nutrition and those who choose to select the right food have the best chance of good health. | The problem is that groups that experience the greatest rates of poor health do not know how or do not care about behaving properly to achieve good health. Solutions emphasize education, penalties or incentives for groups that behave responsibly. | Food choices are complex depending on a range of issues that blend together including socialization but also structural factors as well including income, geography, and transportation. |
Production, Distribution, and Infrastructure | A robust network is needed to grow, process, distribute, and market products so that smaller farmers can earn an income. The narratives usually end with a food chain that concludes when the farmer’s products are bought by a distributor at fair market value that allows the famer to get a return on investment. | Problem is the lack of a food supply chain that provides enough food access points (venues) that sell the producer’s local products. Solution is to establish more business arrangements that allow the producers to sell their products by connecting them to better health outcomes or economic development. | Producers need to build supply chains grounded in equity that covers their needs while taking into account the economic and social conditions present in the communities in which they operate. |
Healthy, Organic, Local Food | Food is legitimate when it is acquired from local farmers/producers and outside the modernized, “real” system of food production and supply; it is anti community to buy and eat food outside the local community and represents acceptance of a less wholesome version of food. | The problem is the inability of local producers to be profitable when a giant modern food system makes it easy, cheap, and faux healthy to buy and consume their food. Solutions include educating the public about food and health and increasing systems and venues so that the public will be able to acquire local food. | In many rural places, people cannot afford, do not have time, and prefer other foods in order to maximize their resources and time that must be spent in pursuit of other important needs. |
Five A’s | Definition |
---|---|
Accommodating | Are vendors and retailers aware of consumers’ needs? |
Acceptable | Does the food fit the taste and culture of consumers? |
Available | Is the food present? |
Accessible | Can consumers get to it? |
Affordable | Can consumers afford it? |
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Share and Cite
Andress, L.; Byker Shanks, C.; Hardison-Moody, A.; Prewitt, T.E.; Kinder, P.; Haynes-Maslow, L. The Curated Food System: A Limiting Aspirational Vision of What Constitutes “Good” Food. Int. J. Environ. Res. Public Health 2020, 17, 6157. https://doi.org/10.3390/ijerph17176157
Andress L, Byker Shanks C, Hardison-Moody A, Prewitt TE, Kinder P, Haynes-Maslow L. The Curated Food System: A Limiting Aspirational Vision of What Constitutes “Good” Food. International Journal of Environmental Research and Public Health. 2020; 17(17):6157. https://doi.org/10.3390/ijerph17176157
Chicago/Turabian StyleAndress, Lauri, Carmen Byker Shanks, Annie Hardison-Moody, T. Elaine Prewitt, Paul Kinder, and Lindsey Haynes-Maslow. 2020. "The Curated Food System: A Limiting Aspirational Vision of What Constitutes “Good” Food" International Journal of Environmental Research and Public Health 17, no. 17: 6157. https://doi.org/10.3390/ijerph17176157