ABSTRACT

Bringing together a range of case studies from Ireland, Scotland, Sweden, Germany, Norway, Poland, Italy, Portugal, Spain, and Greece, this book compares and contrasts different models of food re-localization. The richness and complexity of the international case studies provide a broad understanding of the characteristics of the re-localization movement, while the analysis of knowledge forms and dynamics provides an innovative new theoretical approach. Each of the national teams work on the basis of an agreed common framework, resulting in a strongly coherent and comprehensive continental overview. This shows how the actors involved are pursuing their objectives in different regional and national contexts, re-embedding, socially and ecologically, the relation between food production, consumption and places.

chapter |36 pages

Introduction

Food Relocalisation and Knowledge Dynamics for Sustainability in Rural Areas 1
ByMaria Fonte

part Part I|88 pages

Reinventing Local Food and Local Knowledge

part Part II|150 pages

Valorising Local Food and Local Knowledge

chapter Chapter 5|22 pages

From the Local to the Global: Knowledge Dynamics and Economic Restructuring of Local Food

ByIsabel Rodrigo, José Ferragolo da Veiga

chapter Chapter 6|24 pages

The Construction of Origin Certification: Knowledge and Local Food

ByMaria Fonte

chapter Chapter 7|24 pages

One Tradition, Many Recipes: Social Networks and Local Food Production – The Oscypek Cheese Case

ByTomasz Adamski, Krzysztof Gorlach

chapter Chapter 9|22 pages

Traditional and Artisanal Versus Expert and Managerial Knowledge: Dissecting Two Local Food Networks in Valencia, Spain

ByAlmudena Buciega Arévalo, Javier Esparcia Pérez, Vicente Ferrer San Antonio

chapter |10 pages

Conclusion

Europe's Integration in the Diversities of Local Food and Local Knowledge
ByMaria Fonte