The data consists of interview transcripts and fieldnotes, detailing aspects of anticipatory activity (the management of futures) in the UK food system, according to a variety of food system actors, including producers, retailers, regulators, industry bodies and consultants.From animal disease outbreaks, to accidental contamination, food-borne illnesses, and concerns over the provenance or ingredients of foodstuffs, food crises of one form or another are seemingly a regular occurrence. The question that gets asked each time is 'couldn't we have seen this coming?' This project will look at the ways in which those involved in the production, processing, retail, management and governance of food anticipate future problems and develop plans to avoid them or deal with them, through forms of precaution, preparedness and pre-emptive action. We will explore how the increasing amount of information generated about food during its production, and the increasingly sophisticated technologies for generating and managing that information, helps or hinders the anticipation and management of food emergencies. We will also look at how those involved in all aspects of food production, retail and regulation form communities and networks to plan for problems and build make a more resilient food system, and whether certain ways of thinking and acting - and the bodies associated with them - come to dominate efforts to stave off future problems. We will do this by observing anticipatory activities and technologies throughout the food system, and interviewing those who try to develop ways to deal with uncertainty including groups who lobby for changes to food governance, industry bodies and government officials as well as those directly handling foodstuffs. By investigating these issues we will be able to draw out realistic lessons for building a more resilient food system.

The data were collected by interview and direct observation/ participation. The sampling approach was purposive and utilised a snowballing/network following approach as far as possible. Subjects were selected to provide coverage of a wide range of food system functions and organisation types, with the aim of covering whole food supply chains from production to retail and their accompanying management and regulatory processes and technologies. Interviews were semi-structured, with topics and questions targeted at each orgnizations specific area of competence.