Food and the Risk Society

Thursday, 19 July 2018: 15:30-17:20
TG04 Sociology of Risk and Uncertainty (host committee)

Language: English

In this session the focus is on risks in relation to food production, processing and consumption. To share a meal with friends and colleagues is for many of us an enjoyable social and cultural activity and to share dinner and drinks with colleagues is an everyday social network occasion. Nonetheless, food consumption is not without risks, as the food we eat can be contaminated, be unhealthy by containing too much fat, sugar and/or salt or we simply eat too much. We are exploring risks and perception of risks around the complexity of agricultural production, food manufacturing and food consumption from the perspectives of the socio-cultural, the risk society and the governmentality risk discourses. The session will focus on how we have developed customs and traditions around food and what is needed to adjust our ingrained food habits. Especially, when new scientific discoveries highlight negative aspects that might influence our health. What options do we have to avoid risks we face with manufacturing of new food products that have barely been tested for public health or environmental impacts. Although the food sector is regulated in most countries, balancing between public health, environmental sustainability and multinational corporation power are difficult political, economic and environmental acts with national food production implications and disruption of traditional production methods. Additionally, we explore how our enhanced knowledge around risks and perception of risks about food and healthy living influence contemporary lifestyles, our social behaviour and cultural traditions around food.

Session Organizer:
Charlotte FABIANSSON, Victoria University, Australia
Oral Presentations
How Can We Communicate with Others By Food Risk?
Miyoko ENOMOTO, Tokyo International University, Japan
The Role of Climate Change, Food Scarcity and Social Inequality - Societal and Individual Risks Factors
Charlotte FABIANSSON, College of Arts & Education, Victoria University, Australia