A handbook of food crime

Herausgeber: Gray, Allison; Hinch, Ronald

• Gebundenes Buch

Produktbeschreibung

Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies.

Produktdetails

• Verlag: Policy Press
• Seitenzahl: 456
• Erscheinungstermin: 9. Mai 2018
• Englisch
• Abmessung: 240mm x 161mm x 29mm
• Gewicht: 847g
• ISBN-13: 9781447336013
• ISBN-10: 1447336011
• Artikelnr.: 49567664

Autorenporträt

Allison Gray is a PhD Candidate at the University of Windsor. She pursues a diverse range of research interests across the areas of food studies, green criminology, theoretical sociology, and the intersection of humanity, nonhuman animals, and the environment. She is especially keen on studying the sociology of food choice. Ronald Hinch, PhD, is Professor Emeritus at the University of Ontario Institute of Technology. His research interests and publications include food crime, green criminology, critical criminology, criminological theory and violent crime with a special interest in serial homicide.

Inhaltsangabe

Introduction; Section I: Thinking about food crime; A food crime
perspective ~ Allison Gray; Food crime without criminals: Agri-good-safety
governance as a protection racket for dominant political and economic
interest ~ Martha McMahon, Kora Liegh Glatt; The social construction of
illegality within local food systems ~ Marcello de Rosa, Ferro Trabalzi,
Tiziana Pagnani; Section II: Farming and food production; Ethical
challenges facing farm managers ~ Harvey S. James Jr.; Chocolate, slavery,
forced labour, child labour, and the state ~ Ronald Hinch; Impact of
hazards and pesticides on farmers and farming communities ~ Jinky Leilanie
del Prado-Lu; Section III: Processing, marketing, and accessing food;
Agency and responsibility: The case of the food industry and obesity ~
Judith Schrempf-Stirling, Robert Phillips; The value of product sampling in
mitigating food adulteration ~ Louise Manning, Jan Mei Soon; Prohibitive
property practices: The impact of restrictive covenants on the built food
environment ~ Sugandi del Canto, Rachel Engler-Stringer; Section IV:
Corporate food and food safety; Regulating food fraud: Public and private
law responses in the EU, Italy and the Netherlands ~ Antonia Corini, Bernd
van der Meulen; Mass salmonella poisoning by the Peanut Corporation of
America: Lessons in state-corporate food crime ~ Paul Leighton; Food crime
in the context of cheap capitalism ~ Joseph Yaw Asomah, Hongming Cheng;
Section V: Food trade and movement; Crime versus harm in the transportation
of animals: A closer look at Ontario's 'pig trial' ~ Amy Fitzgerald, Wesley
Tourangeau; Coming together to combat food fraud: Regulatory networks in
the EU ~ Richard Hyde, Ashley Savage; Fair trade laws, labels, and ethics ~
Will Low, Eileen Davenport; Section VI: Technologies and food; Food,
genetics and knowledge politics ~ Reece Walters; Technology, novel foods
and crime ~ Juanjuan Sun, Xiaocen Liu; Food crimes, harms, and carnist
technologies ~ Linnea Laestadius, Jan Deckers, Stephanie Baran; Section
VII: Green food; Farming and climate change ~ Rob White, Jasmine Yeates;
Food waste (non)regulation ~ Michael A. Long, Michael J. Lynch; Responding
to neoliberal diets: School meal programs in Brazil and Canada ~ Estevan
Leopoldo de Freitas Coca, Ricardo César Barbosa Júnior; Section VIII:
Questioning and consuming food; Counter crimes and food democracy: Suspects
and citizens remaking the food system ~ Sue Booth, John Coveney, Dominique
Paturel; Consumer reactions to food safety scandals: A research model and
moderating effects ~ Camilla Barbarossa; Resisting food crime and the
problem of the 'food police' ~ Allison Gray.