Gendered and Racial Injustices in American Food Systems and Cultures
Multiple factors create food injustices in the United States. They occur in different societal sectors and traverse multiple scales, from the constrained choices of the industrialized food system to legal and corporate structures that replicate entrenched racial and gender inequalities, to cultural...
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doaj-8d36d655ff514f80b1f88e13583e63512021-04-08T23:05:15ZengMDPI AGHumanities2076-07872021-04-0110666610.3390/h10020066Gendered and Racial Injustices in American Food Systems and CulturesSally Kitch0Joan McGregor1G. Mauricio Mejía2Sara El-Sayed3Christy Spackman4Juliann Vitullo5School of Social Transformations’ Arizona State University, Tempe, AZ 85287-6403, USASchool of Philosophy, Historical, and Religious Studies, Arizona State University, Tempe, AZ 85281, USAThe Design School, Arizona State University, Tempe, AZ 85287-6403, USASchool of Sustainability, Arizona State University, Tempe, AZ 875502, USASchool for the Future of Innovation in Society, Arizona State University, Tempe, AZ 875603, USASchool of International Letters and Cultures, Arizona State University, Tempe, AZ 85287-0202, USAMultiple factors create food injustices in the United States. They occur in different societal sectors and traverse multiple scales, from the constrained choices of the industrialized food system to legal and corporate structures that replicate entrenched racial and gender inequalities, to cultural expectations around food preparation and consumption. Such injustices further harm already disadvantaged groups, especially women and racial minorities, while also exacerbating environmental deterioration. This article consists of five sections that employ complementary approaches in the humanities, design studies, and science and technology studies. The authors explore cases that represent structural injustices in the current American food system, including: the racialized and gendered effects of food systems and cultures on both men and women; the misguided and de-territorialized global branding of the Mediterranean Diet as a universal ideal; the role of food safety regulations around microbes in reinforcing racialized food injustices; and the benefits of considering the American food system and all of its parts as designed artifacts that can be redesigned. The article concludes by discussing how achieving food justice can simultaneously promote sustainable food production and consumption practices—A process that, like the article itself, invites scholars and practitioners to actively design our food system in ways that empower different stakeholders and emphasize the importance of collaboration and interconnection.https://www.mdpi.com/2076-0787/10/2/66food systemsracejusticefood safetydietdesign |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Sally Kitch Joan McGregor G. Mauricio Mejía Sara El-Sayed Christy Spackman Juliann Vitullo |
spellingShingle |
Sally Kitch Joan McGregor G. Mauricio Mejía Sara El-Sayed Christy Spackman Juliann Vitullo Gendered and Racial Injustices in American Food Systems and Cultures Humanities food systems race justice food safety diet design |
author_facet |
Sally Kitch Joan McGregor G. Mauricio Mejía Sara El-Sayed Christy Spackman Juliann Vitullo |
author_sort |
Sally Kitch |
title |
Gendered and Racial Injustices in American Food Systems and Cultures |
title_short |
Gendered and Racial Injustices in American Food Systems and Cultures |
title_full |
Gendered and Racial Injustices in American Food Systems and Cultures |
title_fullStr |
Gendered and Racial Injustices in American Food Systems and Cultures |
title_full_unstemmed |
Gendered and Racial Injustices in American Food Systems and Cultures |
title_sort |
gendered and racial injustices in american food systems and cultures |
publisher |
MDPI AG |
series |
Humanities |
issn |
2076-0787 |
publishDate |
2021-04-01 |
description |
Multiple factors create food injustices in the United States. They occur in different societal sectors and traverse multiple scales, from the constrained choices of the industrialized food system to legal and corporate structures that replicate entrenched racial and gender inequalities, to cultural expectations around food preparation and consumption. Such injustices further harm already disadvantaged groups, especially women and racial minorities, while also exacerbating environmental deterioration. This article consists of five sections that employ complementary approaches in the humanities, design studies, and science and technology studies. The authors explore cases that represent structural injustices in the current American food system, including: the racialized and gendered effects of food systems and cultures on both men and women; the misguided and de-territorialized global branding of the Mediterranean Diet as a universal ideal; the role of food safety regulations around microbes in reinforcing racialized food injustices; and the benefits of considering the American food system and all of its parts as designed artifacts that can be redesigned. The article concludes by discussing how achieving food justice can simultaneously promote sustainable food production and consumption practices—A process that, like the article itself, invites scholars and practitioners to actively design our food system in ways that empower different stakeholders and emphasize the importance of collaboration and interconnection. |
topic |
food systems race justice food safety diet design |
url |
https://www.mdpi.com/2076-0787/10/2/66 |
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