Food practices in transition : changing food consumption, retail and production in the age of reflexive modernity

ed. by Gert Spaargaren, Peter Oosterveer and Anne Loeber

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.

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Year of publication:	2012 ; 1. publ.
Other Persons:	Spaargaren, Gert (ed.) ; Oosterveer, Peter (contributor) ; Loeber, Anne (contributor)
Publisher:	New York, NY [u.a.] : Routledge
Subject:	Lebensmittelkonsum \| Food consumption \| Bio-Lebensmittel \| Organic food \| Ernährungsindustrie \| Food industry \| Lebensmittelmarkt \| Food market \| Ökologischer Landbau \| Organic farming \| Nachhaltige Entwicklung \| Sustainable development \| Lebensmittelhandel \| Lebensmittelversorgung \| Nachhaltigkeit
Description of contents:	Table of Contents [gbv.de]

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Extent:	XIX, 356 S. graph. Darst.
Series:	Routledge studies in sustainability transitions. - New York, NY [u.a.] : Routledge, ZDB-ID 2542754-4. - Vol. 3
Conferences:	Workshop ; (Amsterdam) : 2009.02.13-14 Workshop ; (Amsterdam) : 2009.12.11-12
Type of publication:	Book / Working Paper
Type of publication (narrower categories):	Konferenzschrift ; Sammelwerk ; Collection of articles of several authors
Language:	English
ISBN:	0-415-88084-X ; 978-0-415-88084-8 ; 978-0-203-13592-1
Source:	ECONIS - Online Catalogue of the ZBW

Persistent link: https://www.econbiz.de/10009531040