Chapter 11 Traditional food markets: re-assessing their role in food provisioning

Abstract

Rapid transformation in the food retail supply system accompanied by rational economic efficiency has marginalised the role that traditional markets play in the UK food distribution system. Yet these markets survive, some even thrive, implying that traditional food markets cannot be defined simply in terms of their distribution function. Traditional markets occupy a contested space in food provisioning, seen as part of the conventional food system but with a history and geography that has evolved in response to social and cultural norms and market forces; thus providing an important ‘hidden’ retail source for fresh and affordable food that is both globally and locally sourced. This chapter presents the first detailed assessment of traditional food markets in England. It maps and identifies patterns of concentration at different geographical scales using database research on traditional markets, wholesale markets and more specialist niche markets, including farmers’ markets. The chapter goes on to present some early fieldwork findings from case study research on traditional markets in the North East and Eastern regions of the UK. These findings provide new insights into where this affordable fresh food comes from, what the people operating, trading and shopping on traditional markets think about the food on sale, about fresh food shopping habits, and the influences affecting fresh food choices. The findings also raise questions about perceptions of ‘value’ and ‘quality’, and about distinctions between ‘alternative’ and ‘conventionally’ produced food. The conclusions suggest that there should be wider recognition within the public policy agenda of the role that traditional food markets and their supply chains play in delivering sustainable food provisioning.