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.

Other author Spaargaren, Gert.
Other author Oosterveer, Peter.
Other author Loeber, Anne.
Format Electronic
Publication InfoNew York : Routledge,
Descriptionxix, 356 p. : ill. ; 24 cm.
Supplemental ContentFull text available from Ebook Central - Academic Complete
Subjects
Food industry and trade.
Food industry and trade--Environmental aspects.
Food consumption.
Agricultural ecology.

SeriesRoutledge studies in sustainability transitions ; 3
Routledge studies in sustainability transitions. UNAUTHORIZED
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."-- Provided by publisher.
Bibliography noteIncludes bibliographical references and index.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
LCCN 2011031178
ISBN9780415880848 (hardback)
ISBN041588084X (hardback)

Availability

Library Location Call Number Status Item Actions
Electronic Resources Access Content Online ✔ Available