Virginie Amilien

The dynamics of sheep welfare in Norway – between idealised images and practical realities

Purpose This paper is based on three social scientific studies of animal welfare and local food products in Norway, of which two focussed on sheep in particular. It addresses the widespread belief that Norwegian sheep farming is “the best” but is confronted with a meat industry that emphasises economic efficiency. A few years after a new Norwegian law on animal welfare acknowledged animals as sentient beings came into force in 2010 (LOVdata, 2009), the purpose of this paper is to better understand ongoing debates on the welfare of sheep by exploring how sheep welfare is understood and regulated in Norway. Design/methodology/approach The theoretical framework draws on convention theory, especially referring to the four “possible worlds of production” (Salais and Storper, 1993). The authors argue that animal welfare may be analysed in parallel to product quality, focussing on three major perspectives of sheep welfare: animal treatment, product quality, and an abstract conceptualisation in public discourse. The empirical analysis is based on interviews with key players in the sector and central documents. Findings Convention theory points to several general difficulties in reaching an agreement on what is “good quality” and welfare. First, the authors find difficulty in how to implement new regulatory conceptualisations with dominant ways of understanding welfare within the industry. Second, the idealised images of sheep welfare of an immaterial possible world dominating public discourse have very little interaction with the real world of farms and abattoirs. Originality/value This paper suggests that rather than addressing and handling the potential tension between the legal recognition of animal as sentient being and the economic demands of the industry, key actors keep the potentially conflicting understandings apart in different “worlds of production” (Salais and Storper, 1993). Nevertheless, the authors observe that interactions between possible worlds, as well as translation from one possible world to another, not only could be promising but would be fundamental to concretise improvements in the real world.

The Political Role of Restaurants and Chefs in the Construction of National Food Culture: Traditional and Typical Food Identities in Norway 1980–2011

The role of restaurants and chefs in contemporary Norway is interesting not only as a local phenomenon reflecting a shift in food mentality, but also a global phenomenon. This article offers an exploratory study, mostly descriptive, but linked to the concept of globalization. The first part gives a brief account of the political and cultural framework of Norwegian food. The second part focuses on the evolution of the structural system Norwegian chefs have worked within during the past thirty years. Thirdly, we emphasize chefs’ direct responsibility in respect of the construction of traditional, local, regional and national understanding of food.