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

Contributor(s): Spaargaren, Gert | Oosterveer, Peter | Loeber, AnneMaterial type: Text

TextSeries: Routledge studies in sustainability transitionsPublication details: New York : Routledge, 2012. Description: xix, 356 p. : illISBN: 9780203135921 (e-book : PDF)Subject(s): Food industry and trade | Food industry and trade -- Environmental aspects | Food consumption | Agricultural ecologyGenre/Form: Electronic books.Additional physical formats: No titleOnline resources: Click here to access online Also available in print edition.

Contents:

pt. 1. Transitions in consumer practices -- pt. 2. Transitions in retail -- pt. 3. Transitions in production practices.

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.

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Includes bibliographical references and index.

pt. 1. Transitions in consumer practices -- pt. 2. Transitions in retail -- pt. 3. Transitions in production practices.

"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.

Also available in print edition.

Mode of access: World Wide Web.

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