Food practices in transition: Changing food consumption, retail and production in the age of reflexive modernity

Gert Spaargaren*, Peter Oosterveer, Anne Loeber

*Corresponding author for this work

Research output: Book / ReportBookpeer-review

Abstract

This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.

Original languageEnglish
PublisherTaylor and Francis AS
Number of pages356
ISBN (Electronic)9780203135921
DOIs
Publication statusPublished - 1 Jan 2013
Externally publishedYes

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