Cita en Leigh Speakman, K. (2024). Mediated meat: buying and selling beef in Canadian Supermarkets. York University (Tesis doctoral). (2024)

Canadian Food Studies / La Revue canadienne des études sur l'alimentation, 2016

Journal of Macromarketing

Examinations of the rise of modern retail activities traditionally have emphasized developments in the United States, where firms could exploit strong economies of scale and scope and could service transcontinental markets. In middle-sized economies such as Canada, the opportunities for expansion were more limited and firms often were slower to adopt new modes of marketing organization. This study reappraises the rise of large retailers in the Canadian grocery industry during the interwar era. It provides an overview of the issues that propelled the formation of the firms, their organizational traits, and the factors that slowed the ability of the firms to achieve market dominance.

Numerous private entities—both national and international in scope—have developed or are in the process of developing nonregulatory standards to assure consumers that animals and natural resources used in agricultural production are properly treated. This chapter describes the differing approaches of three countries: one that uses voluntary standards to supplement legal standards (United Kingdom), one that uses voluntary standards as a substitute for legal standards (United States), and a third that uses voluntary standards to assist in interpreting and enforcing legal standards (Canada). The impact of these voluntary standards on international animal welfare initiatives is also discussed.

Canadian Food Studies / La Revue canadienne des études sur l'alimentation

Meatification describes a momentous dietary transformation: the average person on earth today consumes nearly twice as much animal flesh every year as did the average person just two generations ago, amidst a period of rapid human population growth and with marked disparities between rich and poor. Further, meatification is projected to continue in the coming three decades, at the same time as the world adds another 2 billion people, with growth concentrated in fast-industrializing countries. There is overwhelming evidence that meatification bears heavily on a range of problems including climate change, biodiversity loss, food consumption disparities, mounting risks of antibiotic resistance, increasing rates of non-communicable disease, and growing realms of animal suffering. The basic implication is inescapable: the de-meatification of diets is an urgent environmental and social priority, and must be part of any project of providing critical food guidance. There are many signs thi...

Sustainability, 2022

This paper explores the impacts of the COVID-19 crisis as a disruptor to Britain’s beef and sheep supply chains. The assessment of COVID-19 impacts is based on the triangulation of farming and industry news reports, submissions to a government COVID-19 enquiry and interviews with industry experts. We find that livestock farming and farm services were least affected compared to processing, retailing, foodservice, or consumers. Primary and secondary processors continued to operate during the first COVID-19 lockdown but had to quickly become ‘COVID secure’. The most dramatic effect was the overnight closure of hospitality and catering and the redirection of supplies to the retail sector. This picture of a resilient British beef and sheep industry may also be conceptualised as relatively locked in and resistant to change. Red meat production is tied to the land it farms on and operates on 12–36-month production cycles, making it difficult to change trajectory if disruptions do not direc...

Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie

Routledge, 2022

From the publisher's website (https://www.routledge.com/Why-Its-OK-to-Eat-Meat/Shahar/p/book/9780367172763):Vegetarians have argued at great length that meat-eating is wrong. Even so, the vast majority of people continue to eat meat, and even most vegetarians eventually give up on their diets. Does this prove these people must be morally corrupt?In Why It’s OK to Eat Meat, Dan C. Shahar argues the answer is no: it’s entirely possible to be an ethical person while continuing to eat meat—and not just the "fancy" offerings from the farmers' market but also the regular meat we find at most supermarkets and restaurants. Shahar’s examination forcefully echoes vegetarians’ concerns about the meat industry’s impacts on animals, workers, the environment, and public health. However, he shows that the most influential ethical arguments for avoiding meat on the basis of these considerations are ultimately unpersuasive. Instead of insisting we all become vegetarians, Shahar argues each of us has broad latitude to choose which of the world’s problems to tackle, in what ways, and to what extents, and hence people can decline to take up this particular form of activism without doing anything wrong.