When eating becomes business [Original version]

Quando comer se torna um negócio
Cuando comer se convierte en negocio
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APA

Heck, M., Pilcher, J., Ray, K., Brito, E. P. Z. (2018). When eating becomes business [Original version]. RAE-Revista de Administração de Empresas (Journal of Business Management), 58(3), 217-221. http://dx.doi.org/10.1590/s0034-759020180302 

ABNT

HECK, M.; PILCHER, J.; RAY, K.; BRITO, E. P. Z. When eating becomes business [Original version]. RAE-Revista de Administração de Empresas (Journal of Business Management), v. 58, n. 3, May-June, p.217-221, 2018. http://dx.doi.org/10.1590/s0034-759020180302 

Marina Heck - FGV EAESP - Other articles of this author
Jeffrey Pilcher - University of Toronto - Other articles of this author
Krishnendu Ray - New York University - Other articles of this author
Eliane Pereira Zamith Brito - FGV EAESP - Other articles of this author

Food is big business in both Brazil and around the world. Brazil-based 3G Capital, for example, made news by its purchase of renowned international brands such as Budweiser, Kraft-Heinz, and Burger King. Brazil’s current global managerial leadership marks a distinct change from its historical position as a commodity exporter, albeit a dominant one. However, scale is not the only measure of food’s economic significance; in modern industrial societies, production and sale of food still provide basic livelihood for countless people, especially the most marginalized, from acai pickers on the Amazonian riverside to artisanal food street vendors in São Paulo. Comprehending the food business requires several analytical tools reaching across both social and geopolitical boundaries. Such analysis must be attuned to the myriad problems of public health and social integration that remain despite—and in some cases have resulted from—the successes of modern agribusiness and industrial food processing. This special issue seeks to introduce the methods and findings in the field of Food Studies to readers of RAE-Revista de Administração de Empresas to encourage international and interdisciplinary conversations leading to better understanding of and innovative practices within the global food system.

 

Num. Páginas: 
217-221

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