Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.…mehr
Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Lucy Antal is the NorthWest project manager for Feedback Global's Regional Food Economy, promoting a circular economy approach to food surplus through enterprise, education and advocacy.
Inhaltsangabe
List of Illustrations Preface Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Introduction: Food and Sustainability in the Twenty-First Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 2. Food Insecurity and Sustainability in Sub-Saharan Africa Paul Collinson Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture F. Xavier Medina Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo Giovanni Orlando Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del R¿o Santiago, Mexico: A First Approach to Sustainability Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities Iain Young Chapter 7. 'Dig for Sustainability' in the Twenty-first Century: Allotments, Gardens and Television Helen Macbeth Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This Challenge Lucy Antal Chapter 9. Food and the Problem of Uncertainty - Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages From Refugee Camps Along the Thai Burmese Border Peter Kaiser Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability Valentina Peveri Chapter 11. The Indian 'Meat Dilemma': Malnutrition, Social Hierarchy and Ecological Sustainability Michaël Bruckert Chapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain Maria Gracia-Arnaiz Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study Nick Doran and Iain Young Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture Iain Young Index
List of Illustrations Preface Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Introduction: Food and Sustainability in the Twenty-First Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 2. Food Insecurity and Sustainability in Sub-Saharan Africa Paul Collinson Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture F. Xavier Medina Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo Giovanni Orlando Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del R¿o Santiago, Mexico: A First Approach to Sustainability Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities Iain Young Chapter 7. 'Dig for Sustainability' in the Twenty-first Century: Allotments, Gardens and Television Helen Macbeth Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This Challenge Lucy Antal Chapter 9. Food and the Problem of Uncertainty - Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages From Refugee Camps Along the Thai Burmese Border Peter Kaiser Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability Valentina Peveri Chapter 11. The Indian 'Meat Dilemma': Malnutrition, Social Hierarchy and Ecological Sustainability Michaël Bruckert Chapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain Maria Gracia-Arnaiz Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study Nick Doran and Iain Young Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture Iain Young Index
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