Routledge Handbook of Food as a Commons
Herausgeber: Vivero-Pol, Jose Luis; Mattei, Ugo; Ferrando, Tomaso; De Schutter, Olivier
Routledge Handbook of Food as a Commons
Herausgeber: Vivero-Pol, Jose Luis; Mattei, Ugo; Ferrando, Tomaso; De Schutter, Olivier
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This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on key contemporary themes including the increased recognition that food can be regarded as a commons.
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This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on key contemporary themes including the increased recognition that food can be regarded as a commons.
Produktdetails
- Produktdetails
- Routledge Environment and Sustainability Handbooks
- Verlag: Taylor & Francis Ltd
- Seitenzahl: 424
- Erscheinungstermin: 30. September 2020
- Englisch
- Abmessung: 173mm x 244mm x 29mm
- Gewicht: 760g
- ISBN-13: 9780367628567
- ISBN-10: 0367628562
- Artikelnr.: 60006340
- Routledge Environment and Sustainability Handbooks
- Verlag: Taylor & Francis Ltd
- Seitenzahl: 424
- Erscheinungstermin: 30. September 2020
- Englisch
- Abmessung: 173mm x 244mm x 29mm
- Gewicht: 760g
- ISBN-13: 9780367628567
- ISBN-10: 0367628562
- Artikelnr.: 60006340
Jose Luis Vivero-Pol is a Research Fellow on food governance and agri-food transitions at the Centre for the Philosophy of Law and the Earth and Life Institute, Catholic University of Louvain, Belgium. An agronomist and development worker with 20 years of experience in food security and nutritional policies, right to food, food sovereignty movements and biodiversity conservation schemes, mostly working in the Global South (Latin America, Africa and Asia). At present, he is working with the United Nations World Food Programme in Asia. Tomaso Ferrando is Lecturer in Law at the University of Bristol Law School, UK. He has been Visiting Professor at the Universita' di Torino, Italy, and Universidad Externado de Colombia, Colombia, and Resident Fellow at the Institute for Global Law and Policy at Harvard Law School, USA. He is an active member of the Legal Action Committee of the Global Legal Action Network and the Extraterritorial Obligation Consortium. Olivier De Schutter is Professor at the Catholic University of Louvain, Belgium, SciencesPo Paris, France, and the College of Europe, Natolin, Poland. He has been Visiting Professor at Yale, UCLA and Columbia universities in the USA. He is a member of the Committee on Economic, Social and Cultural Rights of the United Nations and Co-Chair of IPES-Food, the International Panel of Experts on Sustainable Food Systems. Formerly, he was UN Special Rapporteur on the right to food and the Chair of the EU Network of Independent Experts on Fundamental Rights. Ugo Mattei is Alfred and Hannah Fromm Professor in International Law at the University of California, Hastings College of the Law, USA, and Professor of Civil Law at the University of Turin, Italy. Previously, he was Professor at the University of Trento, Italy, and Visiting Professor at Montpellier University, France, Berkeley, Macau, Yale, USA, and Cambridge, UK.
1. Introduction: the food commons are coming... PART I: REBRANDING FOOD AND
ALTERNATIVE NARRATIVES OF TRANSITION 2. The idea of food as a commons:
multiple understandings for multiple dimensions of food 3. The food system
as a commons 4. Growing a care-based commons food regime 5. New roles for
citizens, markets and the state towards an open-source agricultural
revolution 6. Food security as a global public good PART II: EXPLORING THE
MULTIPLE DIMENSIONS OF FOOD 7. Food, needs and commons 8. Community-based
commons and rights systems 9. Food as cultural core: human milk, cultural
commons and commodification 10. Food as a commodity PART III: FOOD-RELATED
ELEMENTS CONSIDERED AS COMMONS 11. Traditional agricultural knowledge as a
commons 12. Scientific knowledge of food and agriculture in public
institutions: movement from public to private goods 13. Western gastronomy,
inherited commons and market logic: cooking up a crisis 14. Genetic
resources for food and agriculture as commons 15. Water, food and climate
commoning in South African cities: contradictions and prospects PART IV:
COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS 16.
The 'campesino a campesino' agroecology movement in Cuba: food sovereignty
and food as a commons 17. The commoning of food governance in Canada:
pathways towards a national food policy? 18. Food surplus as charitable
provision: obstacles to re-introducing food as a commons 19.
Community-building through food self-provisioning in Central and Eastern
Europe: an analysis through the food commons framework PART V: DIALOGUE OF
ALTERNATIVE NARRATIVES OF TRANSITION 20. Can food as a commons advance food
sovereignty? 21. Land as a commons: examples from United Kingdom and Italy
22. The centrality of food for social emancipation: civic food networks as
real utopias projects 23. Climate change, the food commons and human health
PART VI: CONCLUSIONS 24. Food as commons: towards a new relationship
between the public, the civic and the private
ALTERNATIVE NARRATIVES OF TRANSITION 2. The idea of food as a commons:
multiple understandings for multiple dimensions of food 3. The food system
as a commons 4. Growing a care-based commons food regime 5. New roles for
citizens, markets and the state towards an open-source agricultural
revolution 6. Food security as a global public good PART II: EXPLORING THE
MULTIPLE DIMENSIONS OF FOOD 7. Food, needs and commons 8. Community-based
commons and rights systems 9. Food as cultural core: human milk, cultural
commons and commodification 10. Food as a commodity PART III: FOOD-RELATED
ELEMENTS CONSIDERED AS COMMONS 11. Traditional agricultural knowledge as a
commons 12. Scientific knowledge of food and agriculture in public
institutions: movement from public to private goods 13. Western gastronomy,
inherited commons and market logic: cooking up a crisis 14. Genetic
resources for food and agriculture as commons 15. Water, food and climate
commoning in South African cities: contradictions and prospects PART IV:
COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS 16.
The 'campesino a campesino' agroecology movement in Cuba: food sovereignty
and food as a commons 17. The commoning of food governance in Canada:
pathways towards a national food policy? 18. Food surplus as charitable
provision: obstacles to re-introducing food as a commons 19.
Community-building through food self-provisioning in Central and Eastern
Europe: an analysis through the food commons framework PART V: DIALOGUE OF
ALTERNATIVE NARRATIVES OF TRANSITION 20. Can food as a commons advance food
sovereignty? 21. Land as a commons: examples from United Kingdom and Italy
22. The centrality of food for social emancipation: civic food networks as
real utopias projects 23. Climate change, the food commons and human health
PART VI: CONCLUSIONS 24. Food as commons: towards a new relationship
between the public, the civic and the private
1. Introduction: the food commons are coming... PART I: REBRANDING FOOD AND
ALTERNATIVE NARRATIVES OF TRANSITION 2. The idea of food as a commons:
multiple understandings for multiple dimensions of food 3. The food system
as a commons 4. Growing a care-based commons food regime 5. New roles for
citizens, markets and the state towards an open-source agricultural
revolution 6. Food security as a global public good PART II: EXPLORING THE
MULTIPLE DIMENSIONS OF FOOD 7. Food, needs and commons 8. Community-based
commons and rights systems 9. Food as cultural core: human milk, cultural
commons and commodification 10. Food as a commodity PART III: FOOD-RELATED
ELEMENTS CONSIDERED AS COMMONS 11. Traditional agricultural knowledge as a
commons 12. Scientific knowledge of food and agriculture in public
institutions: movement from public to private goods 13. Western gastronomy,
inherited commons and market logic: cooking up a crisis 14. Genetic
resources for food and agriculture as commons 15. Water, food and climate
commoning in South African cities: contradictions and prospects PART IV:
COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS 16.
The 'campesino a campesino' agroecology movement in Cuba: food sovereignty
and food as a commons 17. The commoning of food governance in Canada:
pathways towards a national food policy? 18. Food surplus as charitable
provision: obstacles to re-introducing food as a commons 19.
Community-building through food self-provisioning in Central and Eastern
Europe: an analysis through the food commons framework PART V: DIALOGUE OF
ALTERNATIVE NARRATIVES OF TRANSITION 20. Can food as a commons advance food
sovereignty? 21. Land as a commons: examples from United Kingdom and Italy
22. The centrality of food for social emancipation: civic food networks as
real utopias projects 23. Climate change, the food commons and human health
PART VI: CONCLUSIONS 24. Food as commons: towards a new relationship
between the public, the civic and the private
ALTERNATIVE NARRATIVES OF TRANSITION 2. The idea of food as a commons:
multiple understandings for multiple dimensions of food 3. The food system
as a commons 4. Growing a care-based commons food regime 5. New roles for
citizens, markets and the state towards an open-source agricultural
revolution 6. Food security as a global public good PART II: EXPLORING THE
MULTIPLE DIMENSIONS OF FOOD 7. Food, needs and commons 8. Community-based
commons and rights systems 9. Food as cultural core: human milk, cultural
commons and commodification 10. Food as a commodity PART III: FOOD-RELATED
ELEMENTS CONSIDERED AS COMMONS 11. Traditional agricultural knowledge as a
commons 12. Scientific knowledge of food and agriculture in public
institutions: movement from public to private goods 13. Western gastronomy,
inherited commons and market logic: cooking up a crisis 14. Genetic
resources for food and agriculture as commons 15. Water, food and climate
commoning in South African cities: contradictions and prospects PART IV:
COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS 16.
The 'campesino a campesino' agroecology movement in Cuba: food sovereignty
and food as a commons 17. The commoning of food governance in Canada:
pathways towards a national food policy? 18. Food surplus as charitable
provision: obstacles to re-introducing food as a commons 19.
Community-building through food self-provisioning in Central and Eastern
Europe: an analysis through the food commons framework PART V: DIALOGUE OF
ALTERNATIVE NARRATIVES OF TRANSITION 20. Can food as a commons advance food
sovereignty? 21. Land as a commons: examples from United Kingdom and Italy
22. The centrality of food for social emancipation: civic food networks as
real utopias projects 23. Climate change, the food commons and human health
PART VI: CONCLUSIONS 24. Food as commons: towards a new relationship
between the public, the civic and the private