Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives

✍ Scribed by Paul Collinson (editor); Iain Young (editor); Lucy Antal (editor); Helen Macbeth (editor)

Publisher: Berghahn Books
Year: 2019
Tongue: English
Leaves: 238
Series: Anthropology of Food Nutrition; 9
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

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.

✦ Table of Contents

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

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