State Food Crimes

Discusses government policies that cause malnutrition or starvation in North Korea, Zimbabwe, Venezuela, and the West Bank and Gaza.

Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.

This book addresses the various forms of deviance and criminality found within the conventional food system. This system—made up of numerous producers, processors, distributors, and retailers of food—has significant, far-reaching consequences bearing upon the environment and society. Food Crime broadly outlines the processes and impacts of this food system most relevant for the academic discipline of criminology, with a focus on the negative health outcomes of the US diet (e.g., obesity and diabetes) and negative outcomes associated with the system itself (e.g., environmental degradation). The author introduces the concept of "food criminology," a new branch of criminology dedicated to the study of deviance in the food industry. Demonstrating the deviance and criminality involved in many parts of the conventional food system, this book is the first to provide exhaustive coverage of the major issues related to what can be considered food crime. Embedded in the context of state-corporate criminality, the concepts and practices exposed in this book bring attention to harms associated with the conventional food system and illustrate the degree of culpability of food companies and government agencies for these harms. This book is of interest to students, scholars, and practitioners seeking a more just and healthy food system and encourages further future research into food crimes in the disciplines of criminology, criminal justice, and sociology.

State crimes are historically and contemporarily ubiquitous and result in more injury and death than traditional street crimes such as robbery, theft, and assault. Consider that genocide during the 20th century in Germany, Rwanda, Darfur, Albania, Turkey, Ukraine, Cambodia, Bosnia-Herzegovina, and other regions claimed the lives of tens of millions and rendered many more homeless, imprisoned, and psychologically and physically damaged. Despite the gravity of crimes committed by states and political leaders, until recently these harms have been understudied relative to conventional street crimes in the field of criminology. Over the past two decades, a growing number of criminologists have conducted rigorous research on state crime and have tried to disseminate it widely including attempts to develop courses that specifically address crimes of the state. Referencing a broad range of cases of state crime and international institutions of control, State Criminality provides a general framework and survey-style discussion of the field for teaching undergraduate and graduate students, and serves as a useful general reference point for scholars of state crime.

North Korea’s human rights violations are unparalleled in the contemporary world. In Dying for Rights, Sandra Fahy provides the definitive account of the abuses committed by the North Korean state, domestically and internationally, from its founding to the present. Dying for Rights scrutinizes North Korea’s treatment of its own people as well as foreign nationals, how violations committed by the state spread into the international realm, and how North Korea uses its state media and presence at the United Nations. Fahy meticulously documents the extent of arbitrary detention, torture, executions, and the network of prison camps throughout the country. The book details systematic and widespread violations of freedom of speech and of movement, freedom from discrimination, and the rights to food and to life. Fahy weaves together public and private testimonies from North Koreans resettled abroad, as well as NGO reports, the stories and facts brought to light by the United Nations Commission of Inquiry into North Korea, and North Korea’s own state media, to share powerful personal narratives of human rights abuses. A compassionate yet objective investigation into the factors that sustain and perpetuate the flouting of basic rights, Dying for Rights reveals the profound culpability of the North Korean state in the systematic denial of human dignity.

This book assesses the role aesthetic factors play in shaping what forms of mass violence are viewed as international crimes.

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.