Food System Fragility and Resilience in the Aftermath of Disruption and Controversy

TitleFood System Fragility and Resilience in the Aftermath of Disruption and Controversy
Publication TypeJournal Article
Year of Publication2016
AuthorsChiles, R
JournalJournal of Agricultural & Environmental Ethics
Volume29
Issue6
Pagination1021-1042
Date Published2016
Publication Languageeng
ISBN Number11877863
Keywordsconsumption , Disgust , FOOD , legitimacy , meat , NUTRITION , Pink , PUBLIC , safety
AbstractDiscussions about 'disruptive' food controversies abound in popular and academic literatures, particularly with respect to meat production and consumption, yet there is little scholarship examining what makes an event disruptive in the first instance. Filling this gap will improve our understanding of how food controversies unfold and why certain issues may be more likely to linger in the public consciousness as opposed to others. I address these questions by using focus groups and in-depth interviews to analyze five potentially upsetting topics: dietary warnings about meat consumption, meat safety recalls, eating meat directly from the skull of the animal, the morality of killing animals for food, and the 'pink slime' debate. Findings suggest that disruptive events involve negative affective reactions to safety hazards, disgust-provoking sensory cues, and/or ethical dilemmas. When these cues exist in isolation from one another, consumers' reactions are quite often short-lived, while the simultaneous presence of multiple disruptive elements in the context of a single issue or event can trigger a far stronger reaction. 
NotesChiles, Robert; Email Address: rchiles@psu.edu; Issue Info: Dec2016, Vol. 29 Issue 6, p1021; Thesaurus Term: MEAT industry; Thesaurus Term: FOOD industry -- Sanitation; Thesaurus Term: CONSUMPTION (Economics); Subject Term: FOOD -- Moral & ethical aspects; Subject Term: SAFETY measures; Subject Term: FOOD recall; Subject Term: PUBLIC health; Author-Supplied Keyword: Consumption; Author-Supplied Keyword: Disgust; Author-Supplied Keyword: Food ethics; Author-Supplied Keyword: Food safety; Author-Supplied Keyword: Legitimacy; Author-Supplied Keyword: Meat; Author-Supplied Keyword: Nutrition; Author-Supplied Keyword: Pink slime; Author-Supplied Keyword: Public health; NAICS/Industry Codes: 525120 Health and Welfare Funds; NAICS/Industry Codes: 311612 Meat Processed from Carcasses; NAICS/Industry Codes: 311611 Animal (except Poultry) Slaughtering; NAICS/Industry Codes: 413160 Red meat and meat product merchant wholesalers; NAICS/Industry Codes: 311613 Rendering and Meat Byproduct Processing; NAICS/Industry Codes: 445210 Meat Markets; NAICS/Industry Codes: 424470 Meat and Meat Product Merchant Wholesalers; NAICS/Industry Codes: 311614 Rendering and meat processing from carcasses; Number of Pages: 22p; Document Type: Article
DOI10.1007/s10806-016-9645-4

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