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Food and Sustainability in the Twenty-First Century : Cross-Disciplinary Perspectives / ed. by Iain Young, Lucy Antal, Paul Collinson, Helen Macbeth.

Contributor(s): Material type: TextTextSeries: Anthropology of Food Nutrition ; 9Publisher: New York ; Oxford : Berghahn Books, [2019]Copyright date: ©2019Description: 1 online resource (238 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9781789202380
Subject(s): DDC classification:
  • 363.8 23/eng/20230216
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- List of Illustrations -- Preface -- Introduction. Food and Sustainability in the Twenty-First Century -- 1. Towards a Cross-Disciplinary Approach to Food and Sustainability in the Twenty-First Century -- 2. Food Insecurity and Sustainability in Sub-Saharan Africa -- 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture -- 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo -- 5. Wild Phytogenetic Resources for Food in the Barranca del Río Santiago, Mexico: A First Approach to Sustainability -- 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities -- 7. ‘Dig for Sustainability’ in the Twenty-First Century: Allotments, Gardens and Television -- 8. Food and Sustainability in the Twenty-First Century: How Places in the UK Are Working to Meet this Challenge -- 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 -- 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability -- 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability -- 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain -- 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study -- 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture -- Index
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9781789202380

Frontmatter -- Contents -- List of Illustrations -- Preface -- Introduction. Food and Sustainability in the Twenty-First Century -- 1. Towards a Cross-Disciplinary Approach to Food and Sustainability in the Twenty-First Century -- 2. Food Insecurity and Sustainability in Sub-Saharan Africa -- 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture -- 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo -- 5. Wild Phytogenetic Resources for Food in the Barranca del Río Santiago, Mexico: A First Approach to Sustainability -- 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities -- 7. ‘Dig for Sustainability’ in the Twenty-First Century: Allotments, Gardens and Television -- 8. Food and Sustainability in the Twenty-First Century: How Places in the UK Are Working to Meet this Challenge -- 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 -- 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability -- 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability -- 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain -- 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study -- 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Jun 2024)