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

G. Spaargaren (Editor), P.J.M. Oosterveer (Editor), A.M.C. Loeber (Editor)

Research output: Book/ReportBook editingAcademic

Abstract

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.
Original languageEnglish
Place of PublicationNew York/London
PublisherRoutledge
Number of pages356
ISBN (Print)9780415880848
Publication statusPublished - 2012

Publication series

NameRoutledge studies in sustainability transitions
PublisherRoutledge
No.3

Keywords

  • food supply
  • food consumption
  • environmental impact
  • food industry
  • sociology
  • agriculture
  • ecology

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  • Cite this

    Spaargaren, G., Oosterveer, P. J. M., & Loeber, A. M. C. (Eds.) (2012). Food Practices in Transition - Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity. (Routledge studies in sustainability transitions; No. 3). Routledge.