Community-supported Agriculture (CSA): social technology for the direct sale of food and for the revaluation of territorial food identities

Comunidade que Sustenta a Agricultura (CSA): tecnologia social de venda direta de alimentos e de revalorização das identidades alimentares territoriais

Authors

DOI:

https://doi.org/10.36920/esa-v26n3-2

Abstract

Community-supported Agriculture (CSA) is an innovative social technology in the relationships established between rural food producers and the urban consumers of their products. The process seeks to consolidate short circuits of food supply in the market, as well as the reestablishment and strengthening of collective practices of cooperation and political action favorable to the defense of endogenous socioeconomic development, to the revaluation of the identitary and territorial food cultures, to fair trade and to defense. In this context, the purpose of this article is to fill a gap in national knowledge production on CSA, revealing its importance for sustainable agricultural development, as a new perspective for the productive organization of the food chain, especially those that are organic. Methodologically, this study is composed of bibliographical and documentary research as a procedure to present the state of the art on the subject in Brazil and a survey answered by 32 CSAs from all over the country, which corresponded to 64% of the total of existing experiences. The results show that, besides the tangible economic and financial advantages, the community organization of producers and consumers through the CSAs, has important cultural and political dimensions, contributing to the promotion, defense and development of place, as well as stimulating critical and participatory postures of organized communities.
Keywords: Community-supported agriculture; direct sales; social technology; food territoriality; short food supply chain.

JUNQUEIRA, Antonio Hélio; MORETTI, Sérgio Luiz do Amaral. Comunidade que Sustenta a Agricultura (CSA): tecnologia social de venda direta de alimentos e de revalorização das identidades alimentares territoriais. Estudos Sociedade e Agricultura, v. 26, n. 3, p. 517-538, out. 2018.

Submitted in may 2018.
Accepted in september 2018.

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Author Biographies

  • Antonio Hélio Junqueira, Universidade Anhembi Morumbi (UAM), Brasil

    PhD in Communication Sciences, School of Communications and Arts, University of São Paulo (ECA / USP), postdoctoral and masters in Communication and Consumer Practices, School of Advertising and Marketing (ESPM), collaborating professor of the Master Professional in Food and Beverage Management, University Anhembi Morumbi (UAM) and researcher member of the Red de Cultura alimentaria, conocimiento local y comunicación.
    E-mail: helio@hortica.com.br
    http://lattes.cnpq.br/0541755519500306

  • Sérgio Luiz do Amaral Moretti, Universidade Anhembi Morumbi (UAM), Brasil

    Post-doctorate from the Faculty of Economics, Administration and Accounting of the University of São Paulo (USP), Professor of the Master and Doctorate Program in Hospitality and coordinator of the Professional Master of Business Administration - Food and Beverage Management at Anhembi Morumbi University (UAM).
    E-mail: semoretti@anhembi.br
    http://lattes.cnpq.br/1686957518540720

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Published

2018-10-01

Issue

Vol. 26 No. 3: Estudos Sociedade e Agricultura (october 2018 to january 2019)

Section

Articles (continuous flow)

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