In many cities, new uses of space for the purpose of growing food have emerged in the fi rst two decades of the new millennium. They can’t be classifi ed into any traditional spatial category.
Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, herita…
While the rich eat healthy fruit salads of organic mangoes in Stockholm and Palo Alto, poor people (in the North and in the South) are fed, when at all, with industrially made high-calorie junk food, such as chicken nuggets or cheeseburgers, that produce, among other things, resistance to antibiotics that are widely given to the unlucky martyrs of this capitalist food chains
Agricultural cooperatives in Spain have a variety of legal forms. Having diversity in organisational models, types of farmers and cultivated foods is key for food security and sustainability. In this section I introduce three types of alternative farming cooperative models and discuss their potential to contribute to food security: multi-stakeholder cooperatives, communal land use cooperativ…
This book examines the role of local food movements, enterprises and networks in the transformation of the currently unsustainable global food system. It explores a series of innovations designed to re-integrate sustainable modes of food production and encourage food sovereignty. It provides detailed insights into a specialised network of social actors collaborating in novel ways and creating n…
Critically mapping a wicked solution to food insecurity
Konsentrasi korporasi telah menjadi ciri dominan sistem pangan industri modern dalam beberapa dekade terakhir. Di hampir semua tahapan rantai pasokan pangan global, mulai dari input pertanian, produksi, perdagangan, pengolahan, hingga ritel pangan, pola umum yang terlihat adalah hanya segelintir perusahaan yang cenderung mendominasi
n fermented foods, the presence of BAs is due to the decarboxylase activity of the lactic acid bacteria (LAB) used as starter culture, and to the action of some spoilage bacteria. In non-fermented foods, the presence of BAs is only indicative of undesired microbial activity. Therefore, the amine level could be used as an indicator of microbial spoilage. The amounts of histamine, putrescine, and…
The issue of biofuels has already been much debated, but the focus to date has largely been on Latin America and deforestation - this highly original work breaks fresh ground in looking at the African perspective. Most African governments see biofuels as having the potential to increase agricultural productivity and export incomes and thus strengthen their national economies, improving energy b…
This book focuses on opportunities and challenges in implementing a bioeconomy strategy from a research and education perspective. It draws on contributions presented during the 30th EURAGRI annual conference held in Tartu (Estonia) in September 2016, as well as on other workshops organised as part of EURAGRI. EURAGRI is an informal gathering of EU research and higher education organisations an…