Biomateriality and organizing: Towards an organizational perspective on food

Christine Moser; Juliane Reinecke; Frank den Hond; Silviya Svejenova; Grégoire Croidieu

doi:10.1177/0170840621991343

Biomateriality and organizing: Towards an organizational perspective on food

Christine Moser^*, Juliane Reinecke, Frank den Hond, Silviya Svejenova, Grégoire Croidieu

^*Corresponding author for this work

Research output: Contribution to Journal › Article › Academic › peer-review

Abstract

In this introduction to the special issue, we first provide an illustrative overview of how food has been approached in organization studies. We focus on the organizing of food, that is the organizational efforts that leverage, shape and transform food. Against this backdrop, we distinguish the agency of organizations and the agency of food and explore their intersection. We argue that the ‘biomateriality’ of food, i.e. its biomaterial qualities, plays a distinctive role in shaping and affecting organizing and organizations. To do so, we present a conceptual framework for analysing food organizing, which highlights the biomateriality of food and its agentic effects on organizational efforts. Thus, we provide researchers with an analytical toolkit to disentangle the different agents (people, organizations, food itself) and the associated processes and mechanisms that play a role in food organizing. We use this analytical toolkit to introduce the different articles in the special issue and put forward some lines of future research.

Original language	English
Pages (from-to)	175-193
Number of pages	19
Journal	Organization Studies
Volume	42
Issue number	2
Early online date	22 Jan 2021
DOIs	https://doi.org/10.1177/0170840621991343
Publication status	Published - 1 Feb 2021

Bibliographical note

Funding Information:
Silviya Svejenova gratefully acknowledges financial support from the Velux Foundation (Velux Project #00021807 ‘The Temporality of Food Innovation’) for her work on this introduction. The rest of the authors received no financial support for the research, authorship, and/or publication of this article.

Publisher Copyright:
© The Author(s) 2021.

Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.

Funding

Silviya Svejenova gratefully acknowledges financial support from the Velux Foundation (Velux Project #00021807 ‘The Temporality of Food Innovation’) for her work on this introduction. The rest of the authors received no financial support for the research, authorship, and/or publication of this article.

Funders	Funder number
Department of Organization Sciences
Velux Fonden	00021807

Keywords

agency
biomateriality
food
food organizing
materiality

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1177/0170840621991343

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abstract = "In this introduction to the special issue, we first provide an illustrative overview of how food has been approached in organization studies. We focus on the organizing of food, that is the organizational efforts that leverage, shape and transform food. Against this backdrop, we distinguish the agency of organizations and the agency of food and explore their intersection. We argue that the {\textquoteleft}biomateriality{\textquoteright} of food, i.e. its biomaterial qualities, plays a distinctive role in shaping and affecting organizing and organizations. To do so, we present a conceptual framework for analysing food organizing, which highlights the biomateriality of food and its agentic effects on organizational efforts. Thus, we provide researchers with an analytical toolkit to disentangle the different agents (people, organizations, food itself) and the associated processes and mechanisms that play a role in food organizing. We use this analytical toolkit to introduce the different articles in the special issue and put forward some lines of future research.",

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Biomateriality and organizing: Towards an organizational perspective on food

Abstract

Bibliographical note

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Keywords

UN SDGs

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