The markets for organic and fair trade food are growing rapidly. Although there are some important differences, both seek to address the consumer desire for “better” food: fair trade because it offers economically disadvantaged producers a better financial return; organic because it is perceived to be a more sustainable system delivering better-tasting, healthier and safer food than that produced by non-organic methods. The Handbook of Organic and Fair Trade Food Marketing provides a practical guide to successful marketing in these two dynamic sectors, underpinned by case-histories and lessons from companies that have been successful in these areas, including Green & Black's, Yeo Valley and Duchy Originals. It includes a review of the international markets for organic and fair trade food and drink; an analysis of organic and fair trade consumers; a review of successful retailing practice and a section on organic and fair trade divergence and convergence. Chapters are also included on perspectives from the USA, Germany and Italy. The book is written by industry experts, augmented by academic contributions where appropriate, offering for the first time the practical marketing advice required by companies in this sector.

The markets for organic and fair trade certified commodities are growing rapidly, with environmentally sound and more equitable certification systems likely to offer benefits for both small-scale farmers and society at large. Despite much debate about their contribution to sustainability, there has been little scientific analysis, so it is vital to assess if it is technically and economically feasible to meet growing consumer demands regarding food safety, quality and ethics through smallholder and marginal producers. Overall, there is a need to explore the potential of these certification systems as emerging areas in research and development cooperation. This book is an important read for researchers and students in agricultural and development economics, and it is also a useful resource for policy makers and practitioners involved in organic and fair trade agriculture.

Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.

In 1947, when J. I. Rodale, editor of Organic Gardening, declared, "the Revolution has begun," a mere 60,000 readers and a ragtag army of followers rallied to the cause, touting the benefits of food grown with all-natural humus. More than a half century later, organic farming is part of a multi-billion-dollar industry, spreading from the family farm to agricultural conglomerates, and from the supermarket to the farmer's market to the dinner tables of families all across America. In the organic zeitgeist the adage "you are what you eat" truly applies, and this book reveals what the dynamics of organic culture tells us about who we are. Rodale's goal was to improve individuals and the world. American Organics shows how the organic movement has been more successful in the former than the latter, while preserving connections to environmentalism, agrarianism, and nutritional dogma. With the unbiased eye of a cultural historian, Robin O'Sullivan traces the movement from agricultural pioneers in the 1940s to hippies in the 1960s to consumer activists today—from a counter cultural moment to a mainstream concern, with advocates in highbrow culinary circles, agri-business, and mom-and-pop grocery stores. Her approach is holistic, examining intersections of farmers, gardeners, consumers, government regulations, food shipping venues, advertisements, books, grassroots groups, and mega-industries involved in all echelons of the organic food movement. In American Organic we see how organic growing and consumption has been everything from a practical decision, lifestyle choice, and status marker to a political deed, subversive effort, and social philosophy—and how organic production and consumption are entrenched in the lives of all Americans, whether they eat organic food or not.

In addition to constituting an evolving area of inquiry within the social sciences, agricultural certification, and particularly its Fair Trade and organic components, has emerged as a significant tool for promoting rural development in the global South. This book is unique for two reasons. First, in contrast to existing studies that have tended to examine Fair Trade and organic certification as independent systems, the studies presented in this book reveal their joint application within actual production settings, demonstrating the greater complexity entailed in these double certification systems through the generation of contradictions and tensions compared with single certification systems. Second, the authors, who are both Asian, reveal the realities of applying Fair Trade and organic certification systems within Asian agriculture. In doing so, they challenge the fact that most Fair Trade studies have been undertaken by Western scholars who have tended to focus on Latin American and African producers. Drawing on a wealth of grounded case studies conducted in India, Thailand, and the Philippines, this pioneering study on double certification makes a significant contribution to studies on Fair Trade and organic agriculture beyond Asia.

Fair trade is a fast-growing alternative market intended to bring better prices and greater social justice to small farmers around the world. But what does a fair-trade label signify? This vivid study of coffee farmers in Mexico offers the first thorough investigation of the social, economic, and environmental benefits of fair trade. Based on extensive research in Zapotec indigenous communities in Oaxaca, Brewing Justice follows the members of the cooperative Michiza, whose organic coffee is sold on the international fair-trade market, and compares them to conventional farming families in the same region. The book carries readers into the lives of coffee-producer households and communities, offering a nuanced analysis of fair trade’s effects on everyday life and the limits of its impact. Brewing Justice paints a clear picture of the dynamics of the fair-trade market and its relationship to the global economy. Drawing on interviews with dozens of fair-trade leaders, the book also explores the movement’s fraught politics, especially the challenges posed by rapid growth and the increased role of transnational corporations. It concludes with recommendations to strengthen and protect the integrity of fair trade. This updated edition includes a substantial new chapter that assesses recent developments in both coffee-growing communities and movement politics, offering a guide to navigating the shifting landscape of fair-trade consumption.

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.