System Innovation for Sustainability 3 (eBook, ePUB)

Case Studies in Sustainable Consumption and Production - Food and Agriculture
Redaktion: Tischner, Ursula; Tukker, Arnold; Kjærnes, Unni; Stø, Eivind

• Format: ePub

Produktbeschreibung

Focuses on providing answers to the question of how food production and consumption systems can stay within the limits of the carrying capacity of our natural environment. This work also considers the challenges of food security and nutrition in the context of sustainability and a growing world population.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 312
• Erscheinungstermin: 8. September 2017
• Englisch
• ISBN-13: 9781351279345
• Artikelnr.: 49262892

Autorenporträt

Ursula Tischner, Eivind Stø, Unni Kjærnes, Arnold Tukker

Inhaltsangabe

1. IntroductionUrsula Tischner
econcept
Germany
Eivind Stø and Unni Kjærnes
SIFO
Norway
and Arnold Tukker
TNO Built Environment and Geosciences
The Netherlands; Norwegian University of Science and Technology (NTNU)2. Sustainable consumption and production in the agriculture and food domainUrsula Tischner
econcept
Germany and Unni Kjærnes
The National Institute for Consumer Research (SIFO)
Norway3. Facilitating a more sustainable food and farming sector in the UK*Paul Dewick and Chris Foster
Manchester Institute of Innovation Research
UK and Steve Webster
Delta-innovation Ltd
UK4. Self-sufficiency or localisation? Sustainability and ambiguity in Britain's food policyTim Cooper
Nottingham Trent University
UK5. Transition towards sustainable consumption and production? The case of organic food in DenmarkMichael Søgaard Jørgensen
DTU Management Engineering
Technical University of Denmark6. Socioeconomic aspects of farmers' markets in Sweden Helen Nilsson and Oksana Mont
International Institute for Industrial Environmental Economics
Lund
Sweden 7. Open Garden: a local organic producer-consumer network in Hungary
going through various levels of system innovation Edina Vadovics
Central European University
Department of Environmental Sciences and Policy
and GreenDependent Sustainable Solutions Association; Matthew Hayes
Institute for Environmental Management
Szent István University and Nyitott Kert Alapitvány 8. Slow Food: counteracting fast food and fast living Ingrid Kjørstad
National Institute for Consumer Research (SIFO) 9. Sambazon: creating environmental and social value through marketing the açai berry; sustainable agro-forestry practices in the Brazilian Amazon Burcu Tunçer and Patrick Schroeder
UNEP/Wuppertal Institute Centre for Sustainable Consumption and Production (CSCP)
Wuppertal
Germany 10. Fairtrade Max Havelaar Norway: the Norwegian labelling organisation for fair trade Ingri Osmundsvåg
National Institute for Consumer Research (SIFO)
Norway 11. Verified sustainable agriculture: a practical experience and a significant contribution to sustainable consumption and production Chris Wille and Joke Aerts
Rainforest Alliance Bernward Geier
Colabora 12. Life events as turning points for sustainable nutrition Martina Schäfer and Adina Herde
Technische Universität Berlin
Germany and Cordula Kropp
University of Applied Sciences
Germany 13. Sustainable consumption and production (SCP) of food: overall conclusions on SCP in the food and agriculture domain Ursula Tischner
econcept
Agency for Sustainable Design
Germany
Eivind Stø
National Institute for Consumer Research (SIFO)
Norway and Arnold Tukker
TNO Built Environment and Geosciences
The Netherlands; Norwegian University of Science and Technology