A regime in which ‘strategies for profit capture are built around expediting internationally co-ordinated flows of production, commodities and capital’ (Pritchard (1998) Econ. Geog. 74, 1). The third food regime is highlighted by the increasing globalization of production and consumption markets reflected, in part, by corporations which are ‘geared to the global or regional markets that are replacing national markets’ (McMichael (1992) Sociolog. Perspectives 35, 2), and characterized by flexible production and adaptation to niche markets, aided by research and development. Other researchers see the third food regime as centred around the expansion of the fresh fruit and vegetable complex (LeHeron and Roche (1995) Area 27, 1). The development of organic food production (and its creation of social and economic space) is an expression of the third food regime. See Mckenna et al. (2001) Geoforum 32, 2. The third food regime is also termed the post-productivist transition.
Subjects: Earth Sciences and Geography.