Food and Sustainability in the Twenty-First Century

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.

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.

List of Illustrations

Preface
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth

Introduction: Food and Sustainability in the Twenty-First Century
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth

Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first Century
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth

Chapter 2. Food Insecurity and Sustainability in Sub-Saharan Africa
Paul Collinson

Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture
F. Xavier Medina

Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo
Giovanni Orlando

Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del Rίo Santiago, Mexico: A First Approach to Sustainability
Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García

Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities
Iain Young

Chapter 7. ‘Dig for Sustainability’ in the Twenty-first Century: Allotments, Gardens and Television
Helen Macbeth

Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This Challenge
Lucy Antal

Chapter 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
Peter Kaiser

Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability
Valentina Peveri

Chapter 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability
Michaël Bruckert

Chapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain
Maria Gracia-Arnaiz

Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study
Nick Doran and Iain Young

Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture
Iain Young

Index