Yesterday I visited Tablehurst farm near here as part of a group organised by the Food academics group at the local universities. This is a community supported agriculture scheme run by a co-op of around 600 local people.
The organiser is active on the management team but in his day job is prof of land economy at the University of Brighton.
The relevance to this thread is that they got some money to do a research project into the motivation Ot the group. They chose to do this by involving one of the activists in creating an oral history.
Certain key themes emerged such as the community as therapy and the primacy of community.
However it was clear that the key underpinning thought was to secure and maintain a source of safe uncontaminated food.
I thoght that was very interesting in light of the findings we discussed earlier in the light of the baby food.
Maybe that’s what’s largely going on and why local/unsprayed is perceived as more important than organic. While we all know that industrially produced meat could theoretically be called local, it is unlikely at least in the UK, to be offered to the consumer as such as it will in practice enter the official supply chain
So when the consumer says that local is more important it’s because they will know who produced it and what there position to chemicals is.