Biomateriality and Organizing: Towards an Organizational Perspective on Food

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

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Abstrakt

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.
OriginalsprogEngelsk
TidsskriftOrganization Studies
Vol/bind42
Udgave nummer2
Sider (fra-til)175-193
Antal sider19
ISSN0170-8406
DOI
StatusUdgivet - feb. 2021

Bibliografisk note

Published online: January 22, 2021.

Emneord

  • Food
  • Food organizing
  • Materiality
  • Biomateriality
  • Agency

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