Biomateriality and Organizing: Towards an Organizational Perspective on Food

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

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-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 languageEnglish
JournalOrganization Studies
Volume42
Issue number2
Pages (from-to)175-193
Number of pages19
ISSN0170-8406
DOIs
Publication statusPublished - Feb 2021

Bibliographical note

Published online: January 22, 2021.

Keywords

  • Food
  • Food organizing
  • Materiality
  • Biomateriality
  • Agency

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