The role of food microbusinesses and SMEs in alternative food networks (AFNs) in connecting people with and facilitating them to revalue food.
Lingham, Sophia (2024) The role of food microbusinesses and SMEs in alternative food networks (AFNs) in connecting people with and facilitating them to revalue food. Doctoral thesis, Royal Agricultural University.
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Abstract
Alternative Food Networks (AFNs) have been described as values-based food supply networks. This PhD study has two foci arising from this description. Firstly, it investigates networks, specifically those of food microbusinesses and small and medium sized businesses (SMEs) in Gloucestershire, focussing on the types of connections within the networks and businesses’ perception of values. Secondly, it considers the concept of alter-values, including non-financial values, and in particular, emotio-cultural value (ECV), including its benefits, and the network and consumer activities that aid its development. Initial scoping interviews in Greece and the UK found a tendency for the Greek responses to show a greater emotional and cultural value for, and respect of, food itself and those who produced it i.e., communities were more centred around food than in the UK. Further casing interviews with twenty food microbusinesses/SMEs in Gloucestershire investigated both foci: the ECV and respect for food of consumers from the perspective of businesses, and business perception of their networks and connections via the creation of business network sociograms. Lastly, a consumer survey investigated the ECV and respect for food from the consumer perspective, whilst also ascertaining whether the location of shop influenced these values. The overall investigation into ECV revealed that holding ECV for food has multiple benefits for businesses and consumers. Benefits for businesses were both financial and non-financial, whereas benefits for consumers were mostly non-financial. Connective community was a particularly strong benefit felt by both. Various characteristic differences were found within the consumers, revealing that those who conducted most of their shopping at microbusinesses/SMEs (group 2) more often reported greater respect for food, and emotions characteristic of ECV, as well as greater levels of active food emotions compared to the greater levels of educational emotions reported by those conducting the majority of their shopping at supermarkets (group 1). Activities contributing most to ECV development are, for group 1s, primarily growing food, and for group 2s, all activities, but especially food swapping. Microbusinesses/SMEs may have a role in providing opportunities associated with neophilic curiosity and connective exposure where they can be enacted to ensure their continuation. These businesses also have a role in providing the experience for both groups of consumers which results in the favourable emotions of both groups when shopping there. Microbusinesses are therefore a catalyst for individuals feeling certain emotions not stated as being felt when shopping in supermarkets. The overall investigation into business networks had two main outputs. Firstly, it revealed the characteristics of these business networks, and secondly it established the role of these businesses in connecting people with and facilitating them to revalue food. Characteristics of these networks included the influences on and connections within networks. Businesses identified what they considered to be an ideal network. Networks were found to be mediated by constructs such as trust, shared values, and conversely the barriers created through disconnections. Business values differed in their degree of purity, a concept which arose during the study. Connections within networks can be categorised into financial, holistic, and non-financial groupings. Secondly, business interviews and the consumer survey found that microbusinesses/SMEs have a role in nurturing ECV within their consumers generally centred around five Cs: Continuance, (re-) Calibration, Connection, Commitment, and Context. These businesses also feel they have a role in adapting food culture by altering their own business and network values, changing eating behaviours of consumers, and facilitating the ownership/empowerment of food by consumers. Novel outputs of this study include the development of the non-financial ‘alter-values’, a focus on non-financial business connections, differentiating between food culture and the cultural value of food, and the comparison between purchase location and developing a consumer respect for food. Suggestions for policy changes and initiatives, as well as business-specific support are provided.
| Item Type: | Thesis (Doctoral) |
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| Keywords: | Food, SMEs, Microbusinesses, Alternative Food Networks, AFNs |
| Divisions: | Land and Property Management |
| Depositing User: | Ms Susan Baker |
| Date Deposited: | 22 Jul 2026 14:14 |
| Last Modified: | 22 Jul 2026 14:14 |
| URI: | https://rau.repository.guildhe.ac.uk/id/eprint/17114 |
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