Digital Food Provisioning in Times of Multiple Crises : How Social and Technological Innovations Shape Everyday Consumption Practices
Language: English
Published by Springer, 2024
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
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Add to basketItem description from seller
Druck auf Anfrage Neuware - Printed after ordering - This edited collection brings together theoretical and empirical reflections on the role played by new technology and digital platforms in the provision of food. The way food is produced, distributed, consumed and disposed has significant consequences for the environment, affecting soil fertility, water and air quality, the state of the climate and the loss of biodiversity. Such negative effects are strictly related to the agro-industrial system of production and consumption, based on logic of low prices, high availability and high waste.This collection brings together a carefully curated range of insights from a team of twenty researchers coming from different fields working in different European universities engaged in the same project for more than three years. As a result, this book will appeal to people working on food studies and on sustainable food production and consumption, offering both conceptual-theoretical insights into contemporary food issues alongside empirical illustrations.…
Seller Inventory # 9783031463228
- Title
- Digital Food Provisioning in Times of Multiple Crises : How Social and Technological Innovations Shape Everyday Consumption Practices
- Author
- Arne Dulsrud
- Publisher
- Springer
- Publication year
- 2024
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 3031463226
- ISBN 13
- 9783031463228
- Item weight
- 518 grams
- Dimensions
- 216x153x22 mm
This edited collection brings together theoretical and empirical reflections on the role played by new technology and digital platforms in the provision of food. The way food is produced, distributed, consumed and disposed has significant consequences for the environment, affecting soil fertility, water and air quality, the state of the climate and the loss of biodiversity. Such negative effects are strictly related to the agro-industrial system of production and consumption, based on logic of low prices, high availability and high waste.
This collection brings together a carefully curated range of insights from a team of twenty researchers coming from different fields working in different European universities engaged in the same project for more than three years. As a result, this book will appeal to people working on food studies and on sustainable food production and consumption, offering both conceptual-theoretical insights into contemporary food issues alongside empirical illustrations."Synopsis" may belong to another edition of this title.
About the Author
Arne Dulsrud is Research Professor at Consumption Research Norway (SIFO), OsloMet,Norway. He has published widely on consumer policy issues, economic sociology and food policy both in books and journals.
Francesca Forno is Associate Professor of Sociology at the Department of Sociology and Social Research, University of Trento, Italy. She has published on civic participation and social movements.
"About the title" may belong to another edition of this title.
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