Whether and how to intervene in nature to maintain or restore values is a contested issue among scholars within ecological restoration, protected area management and environmental ethics, but also among the practitioners and public officials who shape how nature is actually managed. This article analyses how the issue of intervention is debated in the case of protected forest area management in Sweden, a country with a traditionally strong preservationist discourse centred on maintaining areas as ‘untouched’ as possible. The analysis shows (...) how this traditional view is challenged by a more interventionist discourse centred on adaptive management for biodiversity, but also how there are still attempts to reaffirm a preservationist discourse and practice. The implications of this as-yet-unsettled debate are discussed, concluding by pointing to a need to examine critically not only the older preservationist discourse and ‘naturalness', but also the ascendant interventionist discourse and ‘biodiversity'. (shrink)

This paper engages with the question: how can the marketization of ecologically embedded edibles be enabled in alternative food networks? The challenge lies in the fact that ecologically embedded edibles, grown and made through primarily ecological rather than industrial processes, and using artisan, traditional, and quality practices, show variable and uncertain characteristics. The characteristics, or qualities, of ecologically embedded edibles vary both geographically and in time, challenging the creation of stable market networks. How can ecologically embedded wines be sold when (...) there is no certainty about their qualities? In this article I propose that certainty around qualities is not as crucial an element of transactions as some authors suggest, and I draw on the case study of ecologically embedded wines to extract wider lessons of relevance to marketization of foods and drinks in alternative food networks. I suggest that an understanding of taste not as a fixed and unchangeable quality of people and things, but as a relational and reflexive activity between eaters and edibles, can offer a way of valuing uncertainty around product characteristics. Through a cultivation of a “taste for uncertainty” consumers’ bodies can become enrolled in supporting artisan, quality, and traditional production through their taste buds. Some pitfalls and limitations of this approach are considered in the conclusion. (shrink)