Routledge Handbook of Food as a Commons Hardback
Edited by Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier de Schutter, Ugo Mattei
This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning.
The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. The book sparks the debate on food as a commons between and within disciplines, with particular attention to spaces of resistance (food sovereignty, de-growth, open knowledge, transition town, occupations, bottom-up social innovations) and organizational scales (local food, national policies, South-South collaborations, international governance and multi-national agreements).
Overall, it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food, the planet and living beings.
Chapter 1 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 license. https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781351665520_oachapter1.pdfChapter 24 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 license. https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781351665520_oachapter24.pdf
- Format: Hardback
- Pages: 408 pages, 6 Halftones, black and white
- Publisher: Taylor & Francis Ltd
- Publication Date: 11/12/2018
- Category: Environmental science, engineering & technology
- ISBN: 9781138062627