Redressing the Corporate Cultivation of Consumption: Releasing the Weapons of the Structurally Weak

Clearing forest for palm oil cultivation in Indonesia. Credit: Rainforest Rescue

Sharon Friel explores in the International Journal of Health Policy and Management how to transform the corporate food system that makes highly  processed, packaged and palatable  unhealthy food and beverages into a healthier and more sustainable food system.

Corporate  control  of  the  global  food  system  has  resulted  in  greater  global  availability  of  highly  processed,  packaged  and  very  palatable  unhealthy  food and beverages, writes Sharon Friel in the International Journal of  Health Policy and Management. Environmental harm, including  climate  change and biodiversity loss, occurs along the supply chains associated with  trans-national corporations’ (TNCs’) practices and products. In essence, the corporatization of  the global food system has created the conditions that cultivate excess consumption, manufacture  disease epidemics, and harm the environment. Friel argues that there is no one approach to transforming the corporate food system to become a healthy and sustainable food system. It involves coalition building; articulation of an ambitious shared vision; strategic use of multi-level institutional processes; social mobilization among like-minded and unusual bedfellows, and organized campaigns; political and policy entrepreneurs, and compelling issue framing.