ABSTRACT
The risk society discourse criticises the global food industry for creating an environment of mistrust and a lack of information in contemporary food production, as it raises questions in the publics mind about long-term effects of the use of novel technologies like genetic engineering or a plethora of chemical compounds. Organic food was the food our ancestors produced and consumed for most of human agriculture, all the way to the baby boomers parents, with many baby boomers themselves growing up on organic food. The commercialisation and large-scale production of food have since replaced organic methods by introducing continuously refined and more efficient techniques, with the aim of increasing yields and improving shelf life. This chapter discusses the history of organic food and its emergence as an alternative food source for those who would like to use it and can afford it exploring issues of health and safety, and the impact of social class on access to this alternative food.
