Food Diversity Between Rights, Duties and Autonomies : Legal Perspectives for a Scientific, Cultural and Social Debate on the Right to Food and Agroecology

Annotation The book reflects on the issues concerning, on the one hand, the difficulty in feeding an ever- increasing world population and, on the other hand, the need to build new productive systems able to protect the planet from overexploitation. The concept of "food diversity" is a synthesis of diversities: biodiversity of ecological sources of food supply; socio-territorial diversity; and cultural diversity of food traditions. In keeping with this transdisciplinary perspective, the book collects a large number of contributions that examine, firstly the relationships between agrobiodiversity, rural sustainable systems and food diversity; and secondly, the issues concerning typicality (food specialties/food identities), rural development and territorial communities. Lastly, it explores legal questions concerning the regulations aiming to protect both the food diversity and the right to food, in the light of the political, economic and social implications related to the problem of feeding the world population, while at the same time respecting local communities' rights, especially in the developing countries. The book collects the works of legal scholars, agroecologists, historians and sociologists from around the globe Front Matter ....Pages i-xv Front Matter ....Pages 1-1 A Comprehensive and Participatory Approach to the Valorisation of Biodiverse Products (Gianluca Brunori, Adanella Rossi, Simona D’Amico)....Pages 3-22 Remarks on Integrated Production (IP), Different Agricultural Systems and Coordinating Groups (Giuseppina Buia)....Pages 23-35 Genetically Modified Organisms as Politicizing Products? (Guido Ruivenkamp)....Pages 37-55 Agroecology and Geographical Indications at the WTO and in the EU Between Magic and Rationality: ‘Reinventing’ Marketing Designations to Preserve Rural Economy, Cultural Heritage and the Environment (Rocco Palma)....Pages 57-89 Food Diversity and Typicality in EU and in Italian Law: Protected Designations of Origin (PDOs); Protected Geographical Indications (PGIs); Traditional Speciality Guaranteed (TSGs) (Silvia Bolognini)....Pages 91-109 Regional Development of Rural Areas and Promotion of Local Foods: Comparing the EU and US Approach (Elizabeth Dooley, Allison Condra)....Pages 111-132 “Short Food Supply Chain” and Promotion of Local Food in EU and Italian Law (Giuliana Strambi)....Pages 133-143 Rural Development and Food Diversity in France (Séverin Jean)....Pages 145-162 Regional Quality Labels for Agro-Food Products (Clelia Losavio)....Pages 163-176 Agro-Food Typicality and Cultural Heritage: The Case of the Mediterranean Diet (Aida Giulia Arabia)....Pages 177-189 The Role of Gastronomy and Typical Foods in the Tourism Experience (Luca Zamparini)....Pages 191-202 Front Matter ....Pages 203-203 Diversity of Food Traditions: A Historical Perspective on Invention and Transformation (Alessandro Isoni)....Pages 205-216 Food Security: A Challenge for a Global Governance (Fabio Pollice, Valentina Albanese, Giulia Urso)....Pages 217-227 Considerations on the Subject of Food Security and Food Safety (Francesco Fabrizio Tuccari)....Pages 229-241 Right to Food and “Tragedy” of the Commons (Antonio Gusmai)....Pages 243-263 The Constitutional Protection of the Right to Food in Bolivia and Ecuador (Anjeza Sina)....Pages 265-275 The Impact of Biofuels on the Realization of the Human Right to Food (Martina Cutazzo)....Pages 277-292 The Matter “Alimentation” in the Italian Constitution (Antonello Denuzzo)....Pages 293-305 Consumer Choice as a Pathway to Food Diversity: A Case Study of Açaí Berry Product Labelling (Hope Johnson, Christine Parker, Rowena Maguire)....Pages 307-322 Critical Consumption and Ethical Purchasing Groups (GAS) (Roberto Franco Greco, Virginia Tascagni)....Pages 323-344 From Districts to Agricultural Enterprise Networks (Nicola Lucifero)....Pages 345-363 Company Management Oriented Towards Sustainable Development: An Indirect Form of Protection of Food Diversity? (Serenella Luchena)....Pages 365-381 Front Matter ....Pages 383-383 The Multifaceted Nature of “Food Diversity” as a Life-Related Legal Value (Massimo Monteduro)....Pages 385-417 Cultural Heritage, Food Diversity and International Law (Saverio Di Benedetto)....Pages 419-438 Food Diversity Between Human and Cultural Rights, Food Sovereignty and Protection of Intangible Cultural Heritage (Maurizia Pierri)....Pages 439-455 Food, Culture and Law: The Terms of an Evolving Relationship (Marco Brocca)....Pages 457-475 Food Diversity and Legal Protection of “Made in Italy” Label (Rosa Calderazzi)....Pages 477-484 The Right to Food and Food Diversity in the Italian Constitution (Michele Troisi)....Pages 485-503