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.

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"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 cha...

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Bibliographic Details
Uniform Title:Routledge studies in sustainability transitions.
Other Authors: Spaargaren, Gert
Oosterveer, Peter
Loeber, Anne
Language:English
Published: New York : Routledge, 2012.
Series:Routledge studies in sustainability transitions.
Subjects:
Food industry and trade.
Food industry and trade > Environmental aspects.
Food consumption.
Agricultural ecology.
Physical Description:xix, 356 pages : illustrations ; 24 cm.
Format: Book
Description
Summary:
"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."-- Provided by publisher.
Call Number:HD9000.5 .F5962 2012
Bibliography Note:Includes bibliographical references and index.
ISBN:9780415880848
041588084X (hardback)