Changing Food Production and Consumption in Australia - Essay Example

Changing Food Production and Consumption in Australia A healthy diet, nutritional well-being, and a safe nutritious food supply and consumption are essential contributors to a healthy and productive population. The result is lower health care and social costs and better quality of life for all (Belasco, 1993). However, food production and consumption have not always been controlled or regulated by health concerns; several socio-economic and cultural factors play vital roles in what people choose to eat. Every culture or group of people have their peculiar inclinations to particular food types, although the trend of globalisation has meant that similar forces determine the food production and consumption trend across countries, each country, depending on her peculiar social, economic and cultural beliefs still follow different trends in changing food patterns (Diane, 2000; Dyson, 1999). Access to food and concerns about food security are common trends that have determined the pattern of change in food production and consumption; public concern about food risks and food safety is increasing, environmental food contamination is becoming a growing source of worry. All these have constituted a reason for the rapidly changing food supply and food consumption patterns across Australia and other countries of the world (Dyson, 1999). Change has always been a part of human existence and the food production-consumption chain has not been left out. Although, different factors can be attributed to the change in food production and food consumption among Australians, there appears to be a link between the two. While food production and supply is changing rapidly due to new technologies in plant and animal breeding, crop disease and pest control, changing production and processing methods, trade agreements that increase the free flow of food between countries, and changing consumer demand. Food consumption patterns have also changed. The growing ethnic diversity in Australia's population, and rapid changes in the production and marketing of food, is bringing about significant changes in food consumption patterns (Hamilton et al., 2005; Lyons, 2001). Increasing time pressures on families and lack of food preparation skills are increasing the consumption of prepared foods and restaurant meals. Through practices such as promotion of large serving sizes and aggressive marketing of prepared and convenience foods, the food sector influences food choices and eating patterns. As well, changes in consumption patterns are also apparent as the population ages. However, talking about changes in food consumption, one cannot overlook the role played by access to food in the choices made by people. Disparities in nutritional well-being experienced by vulnerable and marginalized groups are most often related to poverty and compromised food access in combination with other social and economic barriers. For example, some people with low incomes are unable to obtain the food they need for nutritional well-being, even if they recognised the health benefit and would have wanted it, without jeopardizing other basic needs. Geographic isolation also affects food access by making food, especially perishable items, expensive and sometimes difficult or impossible to obtain, regardless of cost (Diane, 2000). Talking about the recent changing pattern of food consumption amongst the Australian population one cannot reasonable ignore the increasing trend towards 'greening'. The interest, production and consumption of organic food has recorded unprecedented rise in recent times. Supermarkets and groceries all over the 'post-industrial' world are competing with each other to offer more food guaranteed to have been produced, stored and processed without the addition of synthetically produced fertilizers of chemicals to the consumers. The value of the organic food industry worldwide is put at a whooping US$15 billion and is estimated to reach US$100 billion by the year 2010 (Lockie et al 2002; Lyons, 2001). Organic foods are distinguished from non-organic foods by the methods used in their production and processing, rather than by observable or testable characteristics. Although there is no single international organic production regulation, all generally accepted organic rules involve the prohibition of synthetic fertilizers, pesticides, growth regulators, and livestock feed additives in food production, and require long-term soil management, emphasis on animal welfare, and extensive record keeping and planning. Also, certain activities such as use of genetically modified stock, application of sewage sludge to organic acreage, and food irradiation are prohibited (Lohr, 2001). In Australia, the interest in organic production doubles during the six years ending in 2000. It is estimated that organic food production now peaks at $A250 million, presently, with over $80 of this amount exported to other countries. This increase in the production of organic food in the country is believed to reflect a rapid growth in the amount of land under certified organic production, now estimated at some 7.6million hectares of land compared to 1.3million in the US and 3million across the whole of Europe. This trend also reflects the increasing consumer demand for organic food substances. Australian domestic consumption of organic foods was estimated at between 20 and 30 percent as at 2000 (Lockie et al 2002). From the perspectives of production and consumption, two major factors can be seen to be the driving force behind the increasing tendency towards organic foods. On the side of consumers, with increasing concerns about food security and safety and health hazards of chemically and synthetically produced products, food scares such as mad cow disease, E. coli contaminations, and pesticide poisonings, as well as concerns over genetic engineering (GE) in foods, have stimulated interest in organic foods. Initially, consumer response to such incidents was localised or at most affected only a single region; however, with increased trade, the impact of these events on consumer behaviour have become more widespread and also a determining factor of what people choose to eat (Diane, 2000; Lockie et al 2002). Following this trend, producers and retailers have responded by advertising food safety and health aspects of organic foods, with this theme dominating retail messages. Environmental protection is also becoming an important argument presented by producers and retailers to stimulate the preference for 'green' food, although consumers do not consistently select food products according to the environmental impact of the production and processing systems (Lohr, 2001). Although, taste, health and environmental concerns, animal welfare, freshness and quality have frequently been cited as the dominating factors determining the choice of organic food in the population, several socio economic factors have been shown to play vital roles in the choice of organic foods. Lockie and others (2002) in a study carried out on the motivational factors behind the increased consumption of organic foods among Australians argue that there is no reasonable evidence to assume that a direct relationship exist between the levels of environmental concerns, health, quality or other concerns and the consumption of organic foods. According to them, this is not necessarily because consumers profess values that they fail to follow up on, but because food consumption is determined by a wide array of social and economic factors and in making food choices, consumers have to manage a multitude of competing imperatives, needs and desires. Lockie et al (2002) illustrated a better picture of the socio-economic factors determining food choices with their study. This study showed a clear gender difference in the consumption of organic foods. While 44.1 percent of women in the study claimed to have consumed certified organic foods in the preceding months, only 33 percent of men could make such claims. The authors argue that this trend is similar to what have been observed in several other countries where similar studies have been carried out. Explaining this gender dimension to food consumption, Lockie et al assert that higher levels of responsibility taken by women, especially for feeding other members of the family may go some way in explaining this gender bias. Socio-economic status, as defined by income level also plays a vital role in food choices. In the same Australian study carried out by Lockie et al, though not very significant, it was established that income levels did have an impact on the consumption of organic food. Though, this is understandable, considering the fact that organic foods are always premium priced, compared to non-organic foods. Lockie et al established that the number of Australians in the $20,000 and less income bracket consumed very limited amount of organic food foods, compared to those in the $35,000 income bracket; however, people earning $50,000 and above had the greatest consumption of organic food, although the difference from $35,000 income and above was less steep. Level of education is another important socioeconomic factor that play a vital role in shaping food choices. While people with little or no education are less likely to opt for organic foods, even among the educated, those with science education appears to be more inclined towards 'green' consumption. The only rational explanation for this could be that there is a better understanding of the health and safety benefits of organic foods among science educated populations relative to other non-science educated people. Age also play important role in the choice of food consumed. The consumption of organic food tends to increase with age from adolescents. While youths are more prone to eat whatever comes along, especially fast foods and junks, middle aged adults are more considerate with food choices. This age group, from late 20s to mid 50s are more likely to consider health and safety benefits before making food choices. Also with the increased responsibility that comes with age, especially where children are involved, this age group is more inclined towards green foods. However, as shown by the Australian study carried out by Lockie and others, 'green' consumption peaks at about 50yrs and start declining at about 60yrs. The study showed that only 29 percent of 60s and older consumed organic food compared to almost 50 percent consumption among 30s and 40s. Though, this drop might also be due to a drop in income accompanying retirement from paid employment and actually due to age. Conclusion It is apparent from the discussion thus far, that food production and consumption in Australia is changing in consonant with global trends towards healthier and safer organic food. The 'green' revolution is catching up with Australians rapidly and besides common arguments like environment, safety, taste, quality and other reasons frequently attributed to making the 'green' choice, it can be concluded that deeper socio-economic and cultural factors indeed determines the choice of food people make in Australia. References Belasco, W. (1993) Appetite for Change. Ithaca: Cornell University Press. Diane McAmmond and Associates (2000). Food and Nutrition Surveillance: An Environmental Scan. Health Canada Review Papers. Dyson, Tim (1999). World Food Trends and Prospects to 2025. Proc. Natl. Acad. Sci., vol 96, pg 5929-5936. Giskes, Katrina, Gavin Turrell, Carla Patterson and Beth Newman (2002). Socio-Economic Differences In Fruit And Vegetable Consumption Among Australian Adolescents And Adults. Public Health Nutrition, Vol 5, No. 5 pg663-669. Hamilton, Clive, Richard Denniss, David Baker (2005). Wasteful Consumption in Australia. The Australia Institute, Discussion Paper Number 77. ISSN 1322-5421. Lockie, Stewart, Kristie Lyons, Goeffery Lawrence and Kerry Mummery (2002). Eating 'Green': Motivations Behind Organic Food Consumption In Australia. Sociological Ruralis, Vol. 42, No.1, pg23-41. Blackwell Publishers: ISSN 0038-0199. Lohr, Luanne (2001). Factors Affecting International Demand and Trade in Organic Food Products. Changing Structure of Global Food Consumption and Trade / WRS-01-1. Economic Research Service/USDA. Lyons, Kristen (2001). The culture and politics of organic food: An Australian perspective. Australian Review of Public Affairs. ISSN 1832-1526. Retrieved online 25th August 2006 from Read More