Foundations of food democracy

Sue Booth, John Coveney

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Otherpeer-review


In the previous chapter, we provided a brief overview of the industrial food system landscape and its’ key players such as major supermarket chains and their operations. The very nature of large retail chains such as supermarkets means that consumers, farmers and others in the retail supply chain get little say in what is stocked or sold. Instead, shelf-stable ultra-processed foods with high profit margins dominant over fresh produce in supermarkets. Such food is cheap, but comes at a high price for producers, the environment and consumer health. Given the status quo that is the twenty-first century industrial food system, how do key stakeholders get a say in the way our food system operates? What is sold in supermarkets and how? How might individuals, producers, communities and societies be empowered to access, prepare, cook and eat healthy food in a sustainable way? This is where the concept of food democracy comes into play. This chapter will unpack the term food democracy, its origins, importance and key dimensions.

Original languageEnglish
Title of host publicationFood Democracy
Subtitle of host publicationFrom consumer to food citizen
Place of PublicationSingapore
Number of pages8
ISBN (Electronic)9789812874238
ISBN (Print)9789812874221
Publication statusPublished - 2015
Externally publishedYes

Publication series

NameSpringerBriefs in Public Health
ISSN (Print)21923698
ISSN (Electronic)21923701

Cite this

Booth, S., & Coveney, J. (2015). Foundations of food democracy. In Food Democracy: From consumer to food citizen (pp. 13-20). (SpringerBriefs in Public Health; No. 9789812874221). Springer.