The Ecology of Food : Sustainable Food Systems and Diets / edited by Nicolas Bricas, Damien Conaré, Marie Walser.

Format:

Book

Contributor:

Bricas, Nicolas, editor.

Conaré, Damien, editor.

Walser, Marie, editor.

Language:

English

Subjects (All):

Food industry and trade.

Food security.

Food supply--Environmental aspects.

Food supply.

Sustainable agriculture.

Physical Description:

1 online resource (320 pages)

Edition:

1st ed.

Place of Publication:

London : Bloomsbury Publishing (UK), 2026.

System Details:

text file rdaft

Summary:

Written to mark the tenth anniversary of the UNESCO Chair in World Food Systems, this multidisciplinary collection of short, digestible expert essays offers a uniquely rounded introduction to the key contemporary issues around sustainable nutrition. The book consists of a clear, five-part structure in which economists, historians, sociologists, physical biologists, and others present a series of reflections on what food is, how it functions in our socieities, how we understand it, and how this has changed over time. Along the way, we discover how current global policies and agro-practices feed into all of this, and we find that reconsidering our nutrition amounts to reconsidering our societies. All authors are leaders in their fields, and all hail from the research organizations that co-lead the UNESCO Chair, including CIRAD, INRAE, Institut Agro, IRD and Ciheam-IAMM, making this an ideal introductory resource for postgraduates, practitioners, and others interested in food studies and global food systems. The ebook editions of this book are available open access under a CC BY-NC-ND 4.0 licence on bloomsburycollections.com.

Contents:

Preface: The Phagic Dimension Introduction: Food and All Its Dimensions Part 1. Food as Relationship Chapter 1. Food as a Link with Ourselves Chapter 2. Food as a Link with Others Chapter 3. Food as a Link with the Biosphere Part 2. Dynamics of Contemporary Food Systems Chapter 4. The Origins of Industrial Farming Chapter 5. The Industrialization of the Food Supply Chapter 6. Changing Food Habits Chapter 7. The Limits of Industrialized Food Systems Part 3. Food and Ecology Chapter 8. Why an Ecological Approach to Food? Chapter 9. Decompartmentalizing Knowledge on Food Chapter 10. A Commitment to Food System Transformation Part 4. Discussing the Watchwords of Sustainable Food Systems Chapter 11. Should Food Production be Doubled to Feed the World? Chapter 12. Fortified Foods to Fight Malnutrition? Chapter 13. Would You Like Some More Protein? Chapter 14. The Fight against Food Waste Chapter 15. Food Aid to Fight Food Precarity? Chapter 16. Should We Return to Cooking and “Homemade” Food? Chapter 17. Taking a Step Back from Local Production Chapter 18. Active Consumers as Drivers of Change? Part 5. An Ecology of Food to Transform Food Systems Chapter 19. Citizen Initiatives and How to Scale Them Chapter 20. Towards New Company Models? Chapter 21. The Roles of Training and Research Chapter 22. Food in Politics Conclusion: Food is an Encounter with the World … The Entire World Bibliography Index

Notes:

Creative Commons. CC BY-NC 4.0. https://creativecommons.org/licenses/by-nc/4.0/

ISBN:

9781350544970

OCLC:

1587321667