Community food initiatives and sustainable transitions of the food system

: learning from practitioners, projects and policy in Berlin

Abstract

We urgently need to transform current unsustainable food systems, which exacerbate inequality, accelerate environmental degradation, and contribute nearly 30% of global greenhouse gas emissions. However, global frameworks often fail to deliver the systemic changes required for sustainable food systems, highlighting the need for local transformative action. Theoretical frameworks for sustainability transitions include the Multi-Level Perspective (Geels, 2012; Geels, 2019; Kern, 2012) and Social Practice Theory (Hargreaves, Haxeltine, Longhurst, & Seyfang, 2011a; Hargreaves, Longhurst, & Seyfang, 2012; Seyfang, 2007).

This thesis investigates the role of community food initiatives in sustainability transitions within Berlin's food system, focusing on twelve initiatives that challenge the dominant food system through collective action, innovative practices, and political advocacy. The research questions posed were, first, what are the characteristics of community food initiatives in Berlin and how do they challenge the current food system?; second, what are the attributes and motivations of practitioners?; and third, what do these initiatives reveal about sustainability transitions and food policy governance? Sustainability research approaches (Hirsch Hadorn, Bradley, Pohl, Rist, & Wiesmann, 2006; White, 2013) were adopted, using qualitative methods, including participatory action, document analysis, and interviews with 45 grassroots practitioners and three policymakers, to address the research questions.

Results illustrated that food systems research is often addressed through technological interventions or attention to systemic functions that neglect the personal and cultural aspects and social practices of food choices. Community food initiatives collectively acted as niche assemblages in supporting food sustainability in Berlin but were both enabled through and influenced policy. Community food practitioners made diverse contributions, modelling different archetypes, values and educational motivations. Local action was constrained by structural barriers, requiring long-term policy and resource support, an increased emphasis on inclusivity and representation, and higher-level governance. It was concluded that community food initiatives are essential in shaping sustainability transitions in local food systems, but they also illustrate the need to consider culture, identity, sensory experience, and shared endeavour in the pursuit of sustainability across all sectors.

Date of Award	4 Jul 2025
Original language	English
Awarding Institution	University of St Andrews
Supervisor	Rehema White (Supervisor) & Michael Simpson (Supervisor)