Using grounded theory methods, we suggest the import of unequal access to spatial mobility as a multifaceted means by which culture mediates young men's risks for victimization in disadvantaged communities. The study is based on data collected from a sample of 26 young men of color who lived on the Cape Flats between 20.
In this article, we draw from a multiyear ethnography in Cape Town, South Africa, to offer a theoretical elaboration of the place of culture in contributing to victimization risks among urban minority young men. Primary explanations of these patterns, particularly at the micro-level, have focused on the impact of street culture. It concludes by suggesting that new opportunities for more inclusive urban food systems planning are being aff orded by UN-Habitat's New Urban Agenda and Sustainable Development Goals.ĪBSTRACT The coupling of racial and economic stratification has been found to result in a range of adverse outcomes for youth of color, including disproportionate exposure to violence and victimization. The paper argues that the absence of concerted food system planning has negatively impacted food and nutrition security. The paper therefore presents a 20-year geography of supermarket expansion in the city and a discussion on the impact of developer-led urban development in the form of the shopping mall on the food system. This paper uses a case study of the changing food system in Cape Town, South Africa, as an entry point to examine the urban planning agenda that is inadvertently generating a food system that undermines food security. While local government has no clear formal mandate to address the food system, this paper argues that it is playing a profound role in reshaping the food system through non-food related planning and policy decisions designed to achieve urban development objectives. Both transformations are most advanced in cities where the food system is increasingly characterized by the presence of supermarkets and fast food outlets in malls selling highly processed foods. The South African, and wider African, food system is undergoing a rapid transformation, with an associated transformation in nutrition.
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