Sustainability and democracy in food production

Abstract

The author discusses and presents an empirical study of Danish bread production. The project aimed at investigating workers’ participation in environmental management and their interpretations of the environmental aspects of their work. The empirical studies ended with a ‘research workshop’, a method that is organized along the principles of action research. The research workshop is an open forum or arena for network dialogues involving workers, managers, experts from different parts of the bread production chain and researchers. As individuals, all partners also take part as consumers. The action research part of the project gave promising results: new ideas for bridging every day life experiences with production experiences and for improving the quality of work life.