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.
TABLE OF CONTENTS
part I|95 pages
Transitions In Consumer Practices
chapter 2|25 pages
Changing Governments, Kitchens, Supermarkets, Firms and Farms
The Governance of Transitions Between Societal Practices and Supply Systems
chapter 3|26 pages
Healthy, Safe and Sustainable
Consumers and the Public Debate on Food in Europe and the Netherlands Since 1945
chapter 5|22 pages
Political Consumerism and the Transition Towards a More Sustainable Food Regime
Looking Behind and Beyond the Organic Shelf
part II|75 pages
Transitions In Retail
chapter 6|22 pages
Green Consumption Practices and Emerging Sustainable Food Regimes
The Role of Consumers
chapter 8|28 pages
The Role of Regime Actors in Sustainability Transitions
An Application of the MLP Methodology in the Dutch Food Sector
part III|133 pages
Transitions In Production Practices
chapter 10|28 pages
Reflexive Design for Sustainable Animal Husbandry
Mediating Between Niche and Regime1
chapter 11|34 pages
Out of the Factory and Into the Fish Pond
Can Certification Transform Vietnamese Pangasius?
chapter 12|21 pages
Food Systems Under Pressure
Regulatory Instabilities and the Challenge of Sustainable Development
