Buch, Englisch, 376 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 731 g
Buch, Englisch, 376 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 731 g
ISBN: 978-0-08-045018-6
Verlag: Elsevier Science Ltd
Since the late 1990s, agro-food researchers have identified attempts to re-configure food provision around more ethically sound, economically and ecologically sustainable relationships between food producers, processors and consumers. Largely in the context of developed market economies, notions of relocalization and the quality turn have figured prominently in discussions about these alternative food geographies. Emerging empirical research, however, is now challenging some of the assumptions embedded within such discussions.
This book critically reflects on the great diversity of debates and practices surrounding efforts to reform contemporary food provision in different places and spaces. The book is organized into three parts. Following a contextual introduction written by the editors, Part One focuses on theoretical and conceptual issues/debates, especially in relation to power, representations and discourses of the alternative. In other words, how, where and why is the term alternative deployed? Part Two considers the relationship between public policy and alternative food projects, with case studies that examine some of the ways institutions enroll, represent, support and, in some instances, impede the development of certain forms of alternative food provision. Part Three addresses perspectives and practices from different actors and spaces in the food chain, including producers, retailers, consumers and local communities. Going beyond the usual focus on the global north, the book considers the relevance of debates about alternative food networks to the global south. It includes empirically-rich case studies from Europe, North and South America, Australia and Africa, which collectively emphasize the variety of representations and practices involved in constructing alternative food geographies.
- Critically examines the efforts to reform contemporary food provision
- Addresses concepts and debates, public policy, and alternative production
- Includes case studies from around the world
Autoren/Hrsg.
Fachgebiete
- Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Freizeitsoziologie, Konsumsoziologie, Alltagssoziologie, Populärkultur
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
- Sozialwissenschaften Soziologie | Soziale Arbeit Soziale Gruppen/Soziale Themen Soziale Gruppen & Klassen
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
Weitere Infos & Material
1. Introducing Alternative Food Geographies
Damian Maye, Moya Kneafsey and Lewis Holloway
PART I
Alternative Food Geographies: Concepts and Debates
2. Localism, livelihoods and the post-organic: changing perspectives on alternative food networks in the United States
David Goodman and Michael Goodman
3. Connecting social justice to sustainability: discourse and practice in sustainable agriculture in Pennsylvania
Amy Trauger
4. From alternative to sustainable food
Larch Maxey
5. Beyond the alternative conventional divide? Thinking differently about food production consumption relationships
Lewis Holloway, Moya Kneafsey, Rosie Cox, Laura Venn, Elizabeth Dowler and Helena Tuomainen
6. Globally useful conceptions of alternative food networks in the developing south: the case of Johannesburgs urban food supply system
Caryn Abrahams
7. Justifying the alternative: renegotiating conventions in the yerba mate network, Brazil
Christopher Rosin
8. Is meat the new militancy? locating vegetarianism within the alternative food economy
Carol Morris and James Kirwan
PART II
Public Policy and Alternative Food Projects
9. Regionalisation, local foods and supply chain governance: a case study from Northumberland, England
Damian Maye and Brian Ilbery
10. Governing the speciality food sector: integrating supply chains, sectors and scales in West Wales
Catherine Walkley
11. Public sector food procurement in the United Kingdom: examining the creation of an alternative and localised network, Cornwall
James Kirwan and Carolyn Foster
12. Bending science to match their convictions: hygienist conceptions of food safety as a challenge to alternative food enterprises in Ireland
Colin Sage
13. Market-oriented initiatives for agri-environmental governance: environmental management systems in Australia
Vaughan Higgins, Jacqui Dibden and Chris Cocklin
PART III
Practising Alternative Food Geographies
14. From the ground up: California organics and the making of yuppie chow
Julie Guthman
15. Buying into Buy Local: engagements of United States local food initiatives
Patricia Allen and Clare Hinrichs
16. Manufacturing fear: the role of food processors and retailers in constructing alternative food geographies in Toronto, Canada
Alison Blay-Palmer and Betsy Donald
17. Networking practices among alternative food producers in Englands West Midlands region
David Watts, Brian Ilbery and Gareth Jones
18. The appropriation of alternative discourses by mainstream food retailers
Peter Jackson, Polly Russell and Neil Ward
19. Sidestepping the mainstream: Fairtrade Rooibos tea production in Wupperthal, South Africa
Tony Binns, David Bek, Etienne Nel and Brett Ellison
