| | Hennchen, Benjamin, Schäfer, Martina (2022): Do sustainable food system innovations foster inclusiveness and social cohesion? A comparative study. In: Frontiers in Sustainability 3:921169. doi: https://doi.org/10.3389/frsus.2022.921169 Socio-ethical aspects such as questions of accessibility and social cohesion play a key role in successful food transitions. This paper compares three different food innovations—citizen shareholder companies, community-supported agriculture, and food co-ops—regarding their inclusiveness, the degree of member involvement, and the quality of experienced connectedness. Findings reveal that all food innovations show a rather low level of
inclusiveness and that they generate social cohesion differently in a more service-oriented versus a community-oriented model. Overall, these innovations provide key momentum towards the dominant food regime by rewarding producers for sustainable practices, establishing stronger producer–consumer relationships, and motivating consumers to assume shared responsibility. Der Beitrag untersucht, was sich hinter Konzepten wie Bürgeraktiengesellschaften, solidarischer Landwirtschaft und Food co-ops verbirgt, wie inklusiv diese sozialen Innovationen sind und woraus sich die Verbundenheit der Mitglieder speist. | |
