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Food Practices in Transition: Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity de Gert Spaargaren

Food Practices in Transition: Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity: Routledge Studies in Sustainability Transitions

Editat de Gert Spaargaren, Peter Oosterveer, Anne Loeber
en Limba Engleză Hardback – 21 dec 2011
This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.
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Specificații

ISBN-13: 9780415880848
ISBN-10: 041588084X
Pagini: 376
Ilustrații: 8 Line drawings, black and white; 11 Halftones, black and white; 13 Tables, black and white; 19 Illustrations, black and white
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.64 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Seria Routledge Studies in Sustainability Transitions

Locul publicării:Oxford, United Kingdom

Public țintă

Academic, Postgraduate, and Undergraduate

Cuprins

1. Sustainability Transitions in Food Consumption, Retail and Production  Gert Spaargaren, Peter Oosterveer and Anne Loeber  2. Changing Government, Kitchens, Supermarkets, Firms and Farms: The Governance of Transitions Between Societal Practices and Supply Systems  John Grin  3. Healthy, Safe and Sustainable: Consumers and the Public Debate on Food in Europe and the Netherlands Since 1945  Anneke H. van Otterloo  4. Beyond the Industrial Paradigm? Consumers and Trust in Food  Unni Kjærnes and Hanne Torjusen  5. Political Consumerism and the Transition Towards a More Sustainable Food Regime: Looking Behind and Beyond the Organic Shelf  Mikael Klintman and Magnus Boström  6. Consumers and Green Consumption Practices: Buying Food and New Regimes for Sustainable Food Consumption  Peter Oosterveer and Gert Spaargaren  7. Restructuring Food Supply: Sustainability and Supermarkets or: Supermarkets and Sustainability Transitions in Food Chains  Peter Oosterveer  8. The Role of Regime Actors in Sustainability Transitions: An Application of the MLP-Methodology in the Dutch Food Sector  Mariëtte van Amstel, Suzanne van der Pijll, Gert Spaargaren  9. Reshaping the Foodscape: The Role of Alternative Food Networks  Dirk Roep and Johannes S.C. Wiskerke  10. Reflexive Design for Sustainable Animal Husbandry: Mediating Between Niche and Regime  A.P. (Bram) Bos, Sierk F. Spoelstra, Peter W.G. Groot Koerkamp, Karel H. de Greef and Onno N.M. van Eijk  11. Out of the Factory and into the Fish Pond: Can Certification Transform Vietnamese Pangasius?  Simon R. Bush and Ben Belton  12. Food Systems Under Pressure: Regulatory Instabilities and the Challenge of Sustainable Development  Terry Marsden  13. Food Futures in the Making  Gert Spaargaren, Anne Loeber and Peter Oosterveer

Descriere

This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.