Agrifood Regimes in Greece

This book examines the history and socio-technical transformations of agri-food regimes systems in contemporary Greece.

It presents a historical sociology of the Greek agri-food sector to decipher dependencies, sociotechnical dynamics, and paths that illuminate current challenges. It argues that no national sustainability policy can meet EU and UN targets without examining the historical construction of the agrifood system and its lock-ins. By analyzing key products—wheat, tomato, olive oil, pork, chicken, and fish—it captures production regime specificities while explaining the sector’s transition toward sustainability. The book describes structural transformations and the adaptation of European policies in Greece, emphasizing hurdles and resistance to alignment with EU objectives. Its longitudinal approach provides a deep understanding of sociomaterial and sociotechnical systems. At the same time it contributes a new innovative understanding of the sociotechnical imaginary of productivism in the agrifood sector. Situating Greek cases within broader European transitions, it highlights the contingencies and dynamics shaping the country’s path toward sustainable agrifood governance.

This book will be of great interest to students and scholars of food and agriculture, sustainability, science and technology studies and European politics and policy.