Ecology of Food

Nyhet

Sustainable Food Systems and Diets

Inbunden, Engelska, 2026

Av Nicolas Bricas, Damien Conaré, Marie Walser, Damien Conare

1 169 kr

Kommande

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.

Produktinformation

Utgivningsdatum2026-06-25
Mått156 x 234 x 25 mm
Vikt454 g
FormatInbunden
SpråkEngelska
Antal sidor304
FörlagBloomsbury Publishing PLC
ISBN9781350544949

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Nicolas Bricas is the director of the UNESCO Chair on World Food Systems at Montpellier SupAgro and CIRAD, the French agricultural research and international cooperation organization working for the sustainable development of tropical and Mediterranean regions. In this role, he leads research programs and training sessions on Sustainable Urban Food System and policies in France and Africa. He is also a member of the IPES-Food panel and an expert in the socio-economics of food systems. His main research interests are in the effects of rapid urbanization, industrialization, and liberalization on food systems and food styles in Africa and Asia.Damien Conaré is the Secretary General of the UNESCO Chair in World Food Systems at the International Centre for Higher Education in Agricultural Sciences (SupAgro) in Montpellier, France. He works to increase and disseminate academic and empirical knowledge on world food systems, and particularly urban food systems, while emphasizing their diversity, their dynamics, and their human and environmental impacts from the standpoint of sustainable development.Marie Walser is Project Manager at the UNESCO Chair in World Food at the Agro Institute, Montpellier SupAgro. Walser is an agricultural engineer with research interests in world agricultural food systems and their environmental and human impacts.

Preface: The Phagic DimensionIntroduction: Food and All Its Dimensions Part 1. Food as Relationship 1. Food as a Link with Ourselves2. Food as a Link with Others3. Food as a Link with the BiospherePart 2. Dynamics of Contemporary Food Systems 4. The Origins of Industrial Farming 5. The Industrialization of the Food Supply6. Changing Food Habits7. The Limits of Industrialized Food SystemsPart 3. Food and Ecology8. Why an Ecological Approach to Food? 9. Decompartmentalizing Knowledge on Food10. A Commitment to Food System Transformation Part 4. Discussing the Watchwords of Sustainable Food Systems1.1 Should Food Production be Doubled to Feed the World?12. Fortified Foods to Fight Malnutrition?13. Would You Like Some More Protein?14. The Fight against Food Waste15. Food Aid to Fight Food Precarity?16. Should We Return to Cooking and “Homemade” Food?17. Taking a Step Back from Local Production 18. Active Consumers as Drivers of Change?Part 5. An Ecology of Food to Transform Food Systems19. Citizen Initiatives and How to Scale Them20. Towards New Company Models?21. The Roles of Training and Research 22. Food in Politics Conclusion: Food is an Encounter with the World … The Entire World BibliographyIndex