從社會資本觀點探討社區支持農業與綠色實驗餐廳之間關係

Community Supported Agriculture and Green Experimental Restaurants: A Social Capital Perspective

多年來，社區支持農業無法穩固乃是消費端與生產端之間產生意識拉鋸，故本研究從社會資本理論之觀點，探討社區型有機農業階段性社會資本構念，並瞭解資本價值與整體共識之歷程。本研究以位於台灣花蓮地區且強調地產地銷之綠色實驗餐廳為實證場域，先邀請消費者參與有機農業活動，成為積極食物系統內的參與者，再透過各種有利於農業發展的管道產生資源交流，最後訪談七位在地有機農戶。透過參與觀察及深度訪談後發現：綠色實驗餐廳需不斷地創造出如教育、資訊平台、資源流通等社會功能，累積豐沛的社會資本，才能連結內化出共同與專享信念之結構資本，進而達到目標和志向具體化至認知資本，最後因為彼此之間的互信互惠提升至關係資本。

By applying social capital theory, this study investigated how the dimensions of social capital facilitate the development of community-based organic agriculture and examined the process by which capital value and a value consensus are developed in a community. This study selected an experimental green restaurant in Hualien, Taiwan, as the research site. This restaurant is operated according to the concept of local production and marketing, and customers are regularly invited to participate in organic farming activities. In other words, the restaurant not only focuses on profits or customer needs but also serves as an active participant of the food system. Moreover, social interactions in the agricultural ecosystem enable the restaurant to exchange resources through various channels that benefit agricultural development. As well, customers are invited to participate in farming activities. Interviews were administered to 7 local organic farmers. The results of participant observations and in-depth interviews revealed that the experimental green restaurant must continually realize various social functions (e.g., educator, information platform, and resource distributor) and accumulate social capital to extend its internal ties (structural dimension of social capital) with local farmers into relationships that are based on mutual trust and reciprocity (relational dimension of social capital).