Sustainable Production and Consumption in Food and Fashion: Management and Social Science as Agents of Innovation
This one-day workshop (24 September 2015) was organized by Jennifer Smith Maguire and Maria Touri, and was made possible through funding from the Society for the Advancement of Management Studies and the University of Leicester’s School of Management and Department of Media and Communication.
Sustainability presupposes a balance between peoples’ present and future needs, and environmental and social capacity to meet those needs, and this sits in awkward tension with the global capitalist regimes of production and consumption. Food and fashion are critical examples of this tension. Despite high-profile campaigns around sustainable, ethical and organic consumer goods, it is still the case that 1.2 million tonnes of clothing and textile waste, and 18 million tonnes of food waste end up in UK landfills each year. Sustainability requires innovative changes in the ways producers and consumers think about and act on needs and desires. For this reason, the workshop’s overarching aim was to foster participatory communication: a critical, collaborative and multi-perspectival approach to understanding and changing dominant meanings and practices around sustainability in the food and fashion markets. Read about the event here and here, and watch the keynote presentations from Kate Fletcher, Steffen Böhm, Ian Cook and Mike Goodman.