What is a Regional Food Network? What motivates farmers and other actors in these networks and what does it mean that food is place-based? Researcher Christy Anderson Brekken shares her thoughts on the transformative potential of regional food systems, the role of universities in sustainability efforts, interdisciplinary collaboration, and common misconceptions surrounding food production.
Re-regionalizing Food Networks
Brekken, who is formally based at the Oregon State University, explains that she is currently working on her Dr.philos here at NMBU. Incorporating over ten years of research into one synthesis document, also called a “Kappa”, is not an easy task, she says. Her research has focused on small and mid-sized farms in regional food networks. Using “Institutional Bricolage”*, she tries to show how actors in these networks utilize place-based resources to foster collaborative agro-food initiatives.
“Essentially, I'm exploring how farmers and consumers and food system businesses and policymakers, everybody who might be involved in a Regional Food Network, draw on their many kinds of motivations,” Brekken says. “Such as their values, their social solidarity, and feelings of social norms with other people, as well as their economic incentives and so on. To create new food production and marketing approaches and to reach consumers who also have those kinds of motivations.”
She explains that our conventional food system has long been driven mainly by economic incentives, often at the expense of environmental and social considerations.
“We see this idea of re-regionalizing food networks as a way to incorporate all of these values and social motivations, along with economic sustainability.”
In her research with Oregon farmers, Brekken conducted a survey among those who participated in local or regional markets, such as farmers' markets, community-supported agriculture, local grocery stores, and Values-Based Supply Chains that aggregate products from small and mid-size farmers to sell at grocery stores in a region. Surprisingly, a significant number of farmers were found to embrace sustainable practices, such as utilizing organic methods without formal certification.
“When we asked about their motivations, more than 80% indicated alignment with environmental values.” It seems that they choose to use sustainable methods for their farms, then sell their products in local and regional markets to cover the costs of production and keep their farms in business, she explains.
“One of the guest speakers in the food system course I teach is a dairy farmer and has such a lovely story to share. Both his grandfather and father ran dairy farms. He realizes now that his grandfather used organic methods, while his father switched to industrial methods. And when he took over the farm from his father, that's how he ran it too. But then Organic Valley, an organic dairy cooperative, approached him. He had to be certified organic to join them. He was skeptical at first but over the years, he changed his perspective. He tells my students that he now manages his farm for soil health, and he sells milk as a secondary product to support his soil health aim. He completely flipped his mindset.”
The Role of Researchers and Universities in Sustainability
“Looking back at the research that I've done, being immersed in this project (the Dr.philos), makes me realize how fortunate I am to have really good and cohesive teams”, she says. Brekken highlights a research network called The Agriculture of the Middle that was a result of collaborative efforts. This initiative aimed to support smaller to mid-size farms, which often face challenges due to the competitive advantage of larger-scale production.
Brekken says that through interdisciplinary research and collaborations at universities, we can amplify the impact of individual efforts and initiatives. “In the US, we have what’s called University extension services, where researchers work directly with farmers, and provide education, publications and often direct research”. She elaborates that outreach from the universities, in this instance, serves as an essential link between academic research and practical application. This provides farmers with valuable resources and support to adopt sustainable practices.
She emphasizes that interdisciplinary collaboration is central to sustainable food systems research, as it allows for a comprehensive understanding of the dynamics within these systems by incorporating diverse perspectives from fields such as economics, sociology, agronomy, and public policy. “We also gain a deeper understanding of each other’s point of view, as well as realizing that we all share the same concerns.”
Misconceptions and Regional Solutions
Brekken says that one common misconception about place-based farming and regional food networks is the notion that supporting local or regional food systems implies a retreat from the global food system.
“There's the idea that by supporting local or regional that we're going to be self-sufficient, and we're not going to have the global food system around anymore.” She says that in reality, regional food networks complement rather than compete with global supply chains. “By having a functional regional scale, we can contribute to sustainability and resilience without forsaking global trade and cooperation.”
Place-based farming emphasizes a shift away from the globalized, industrialized food system towards one rooted in local conditions. People discuss the contrast between "food from nowhere" and "food from somewhere." Food from nowhere, usually the food we find in the stores, lacks a sense of origin, and is not always identified. Whereas food from somewhere is linked to a certain place and reflects its local context. Brekken shares research suggesting that sustainability certifications should align with local conditions, such as water efficiency in arid regions, or nutrient management in areas prone to runoff.
“I also think it’s important to understand that whatever your role is in a food system, we all have roles as consumers, and citizens, who can influence public policy. That we are all part of a socio-ecological system, and that your actions have impacts on other people and on ecosystems, even if they seem insignificant”
Regional food networks provide a potential way to restore environmental and social values into our food systems. It's about rethinking how we produce food, not just in terms of economic viability, but also for environmental and social goals.
- * As explained by Brekken: Institutional bricolage is like collective problem-solving. When we face challenges, such as small and midsize farms going out of business, we use the resources available to us. It's akin to what anthropologist Levi-Strauss described, where we cobble together strategies and ideas without a predetermined plan, adapting along the way. For example, farmers might form cooperatives instead of selling to large corporations. Over time, they adjust based on consumer preferences, incorporating values, solidarity, and economic needs. It's about making decisions based on available resources to achieve our goals. The term doesn't have a direct English translation, I like "institutional upcycling," repurposing existing elements for new purposes.
