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

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 development...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Spaargaren, Gert
Otros Autores: Loeber, A. M., Oosterveer, Peter
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken : Taylor & Francis, 2011.
Colección:Routledge studies in sustainability transitions.
Temas:
Agricultural ecology.
Food consumption.
Food industry and trade.
Food industry and trade > Environmental aspects.
Écologie agricole.
Aliments > Consommation.
Agricultural ecology
Food consumption
Food industry and trade
Food industry and trade > Environmental aspects
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (377 pages)
ISBN:9780203135921
020313592X

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