Resilience in the US red meat industry: the roles of food safety policy
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We use the case of red meat food safety to illustrate the need to problematize policy. Overtime, there have been numerous red meat scandals and scares. We show that the statutes and regulations that arose out of these events provided the industry with a means of demonstrating safety, facilitating large-scale trade, legitimizing conventional production, and limiting interference into its practices. They also created systemic fragility, as evidenced by many recent events, and hindered the development of an alternative, small-scale sector. Thus, the accumulated rules help to structure the sector, create superficial resilience, and are used in place of an actual policy governing safety. We call for rigorous attention to not only food safety, but also the role and effect of agrifood statutes and regulations in general, and engagement in policy more broadly.
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- Resilience in the US red meat industry: the roles of food safety policy
Agriculture and Human Values
Volume 25, Issue 2 , pp 187-191
- Cover Date
- Print ISSN
- Online ISSN
- Springer Netherlands
- Additional Links
- Food safety
- Statutes and regulations
- Red meat
- Alternative agriculture
- Industry Sectors
- Author Affiliations
- 1. Food Safety Policy Center, Michigan State University, 429A Berkey Hall, East Lansing, MI, 48824-1111, USA
- 2. Department of Sociology and Anthropology, Susquehanna University, Selinsgrove, PA, USA
- 3. Department of Sociology and National Food Safety and Toxicology Center, Michigan State University, East Lansing, MI, USA