غذا و پایداری در قرن بیست و یکم: دیدگاه‌های میان‌رشته‌ای

"Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability"-- Provided by publisher Contents List of Illustrations Preface Introduction. Food and Sustainability in the Twenty-First Century 1. Towards a Cross-Disciplinary Approach to Food and Sustainability in the Twenty-First Century 2. Food Insecurity and Sustainability in Sub-Saharan Africa 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo 5. Wild Phytogenetic Resources for Food in the Barranca del Río Santiago, Mexico: A First Approach to Sustainability 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities 7. ‘Dig for Sustainability’ in the Twenty-First Century: Allotments, Gardens and Television 8. Food and Sustainability in the Twenty-First Century: How Places in the UK Are Working to Meet this Challenge 9. Food and the Problem of Uncertainty – Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages from Refugee Camps along the Thai–Burmese Border 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture Index