Money on the Left: History, Theory, Practice
Vol. 1, No. 1 (2022)
“Food, Money & Democracy: Cultivating Collective Provisioning for Resilient & Equitable Communities of Work”
By Benjamin C. Wilson, Taylor Reid & Max Sussman
Coordination rights, or the right to coordinate, is an emerging concept in law and political economy that establishes who is permitted to engage in economic coordination and who does not. Coordination rights are fundamental to the process of building resilient communities and determine whether social provisioning systems are “collective” or “concentrated.” In concentrated provisioning systems, decision-making is consolidated in the hands of a few actors who tend to prioritize profit-seeking over environmental and labor concerns, leading to inequality and ecosystem degradation. Collective provisioning systems instead involve rich human experiences that foster cooperation and a holistic approach to production that improves environmental and social wellbeing. We demonstrate these differences through comparative analysis of industrial agriculture and alternatives such as the La Via Campesina movement for Food Sovereignty, the Black Cooperative Movement in the U.S., and restaurant reactions to the early days of the COVID-19 pandemic. Unfortunately, what is also displayed is that without reliable access to monetary resources collective provisioning systems are vulnerable to financial crisis and collapse. Alleviating these vulnerabilities requires that monetary systems themselves also adopt collective coordination principles. Accordingly, we present small and medium-scale monetary experiments that use food systems as a way to build community capacity. These experiments challenge the exclusionary nature of the dominant profit-driven mode of financial coordination and illustrate the potential of community-driven and socially beneficial frameworks for increasing resilience, equity, and health in our communities.
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Benjamin C. Wilson is associate professor of economics at the State University of New York College at Cortland and Research Scholar for the Global Institute for Sustainable Prosperity.
Taylor Reid is an Associate Professor of Applied Food Studies at the Culinary Institute of America in Hyde Park, New York.
Max Sussman has been a chef for over 20 years. He was formerly the chef de cuisine of Roberta’s in Brooklyn, New York. With his brother Eli he has co-authored 4 cookbooks and owns Samesa, a fast-casual Mediterranean restaurant in New York City. With his wife Kate he founded Bog & Thunder, a regenerative food travel company based in Ireland.
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