Consuming and Certifying Quality

Abstract

This article explores the use of the term alta qualità across two third-party certification (TPC) realms. TPCs assure that foods have certain qualities such that they are sourced within a national boundary, reduce environmental damage, or promote healthy living. In Europe, many TPCs support the economically and socially significant sector of artisanal foodways. Based on ethnographic fieldwork conducted in Milan, north Italy, the article provides context to understand how, when, and why alta qualità is uttered. Relying on the pragmatic economic sociological theory of qualification, I show that alta qualità is an important way to signify that a food is good, but this does not always mean it is consumable. For those institutionalising qualities, alta qualità signifies elements of taste, marketing, and organisational structure.