Food practices in transition : changing food consumption, retail and production in the age of reflexive modernity / / edited by Gert Spaargaren, Peter Oosterveer, and Anne Loeber

• Pubblicazione: New York, : Routledge, 2012
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (377 p.)
• Disciplina: 338.1
• Soggetto topico: Food industry and trade; Food industry and trade - Environmental aspects; Food consumption; Agricultural ecology
• Altri autori: SpaargarenGert OosterveerPeter LoeberAnne
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Food Practices in Transition Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity; Copyright; Contents; List of Figures; List of Tables; List of Acronyms and Abbreviations; Preface; 1 Sustainability Transitions in Food Consumption, Retail and Production; PART I: Transitions In Consumer Practices; 2 Changing Governments, Kitchens, Supermarkets, Firms and Farms: The Governance of Transitions Between Societal Practices and Supply Systems; 3 Healthy, Safe and Sustainable: Consumers and the Public Debate on Food in Europe and the Netherlands Since 1945 ; 4 Beyond the Industrial Paradigm? Consumers and Trust in Food5 Political Consumerism and the Transition Towards a More Sustainable Food Regime: Looking Behind and Beyond the Organic Shelf; PART II: Transitions In Retail; 6 Green Consumption Practices and Emerging Sustainable Food Regimes: The Role Of Consumers; 7 Restructuring Food Supply: Sustainability and Supermarkets; 8 The Role of Regime Actors in Sustainability Transitions: An Application of the MLP Methodology in the Dutch Food Sector; PART III: Transitions In Production Practices ; 9 Reshaping the Foodscape: The Role of Alternative Food Networks10 Reflexive Design for Sustainable Animal Husbandry: Mediating Between Niche and Regime; 11 Out of the Factory and Into the Fish Pond: Can Certification Transform Vietnamese Pangasius?; 12 Food Systems Under Pressure: Regulatory Instabilities and the Challenge of Sustainable Development; 13 Food Futures in the Making; Contributors; Index
• Sommario/riassunto: "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."--
• Titolo autorizzato: Food practices in transition
• ISBN: 1-136-48543-0; 1-136-48544-9; 0-203-13592-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910962883803321
• Lo trovi qui: Univ. Federico II
• Serie: Routledge studies in sustainability transitions.