Food futures: ethics, science and culture

Cover
I. Anna S. Olsson, Sofia M. Araújo, M. Fátima Vieira
Wageningen Academic Publishers, 28.09.2016 - 618 Seiten
Food is at the centre of human existence. We eat every day, not only to satisfy our physical needs but also as part of cultural and social interaction. Food choices and markets shape the agricultural landscape and the cities we live in. Whereas what we choose to eat and feed our family is part of who we are, a growing number of actors compete to influence our food habits, through marketing strategies and nutritional advice. And ethical considerations are coupled with every choice over food - whether related to production, distribution, consumption, food waste, policy in general, marketing or advice. Given the variety of implications the ‘food problem’ entails, the construction of an inclusive society must redirect the concerns about food in the present to the imagination of future alternatives. The search for innovative solutions calls for multidisciplinary critical enquiry - and utopian thinking will be instrumental in that regard. This book brings together work by scholars in a wide range of disciplines addressing many different topics related to food futures. Topics covered include food and literature, food waste, food communication, food policy, corporate social responsibility and public procurement in food supply, responsible research and innovation in food production as well as sustainability and animal ethics and welfare.
 

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Inhalt

Preface
21
Keynote contributions
23
Section 1 Animal ethics
41
Section 2 Farm animal welfare and ethics
59
Section 3 Food waste
105
Section 4 Sustainability
125
Section 5 Animal perspectives
167
Section 6 Corporate social responsibility and public procurement
187
Section 13 Animal ethics in practice
367
Section 14 Food in communities
393
Section 15 Consumers and animal products
407
Section 16 Food in a local context
427
Section 17 Individuals and food choices
467
Section 18 Economy
477
Section 19 Animals in research
491
Section 20 Genetic modifications
511

Section 7 Food and literature
213
Section 8 Aquatic species
231
Section 9 In vitro meat
251
Section 10 Veterinary ethics
271
Section 11 Communicating food
291
Section 12 Food policy
329
Section 21 Food and environmental ethics
529
Section 22 Responsible research and innovation
549
Posters
569
Workshop
607
Author index
615
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