20% Discount With This Flyer! Routledge Handbook of Food ......Europe (Natolin). He has been...
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December 2018: 246x174: 408pp Hb: 978-1-138-06262-7 | £165.00 | $220.00 eBook: 978-1-315-16149-5 | £39.99 | $54.95 About the Editors: Jose Luis Vivero-Pol is a Research Fellow on food governance and agri-food transitions at the Centre for the Philosophy of Law and the Earth and Life Institute, Catholic University of Louvain, Belgium. An agronomist and development worker with 20 years of experience in food security and nutritional policies, right to food, food sovereignty movements and biodiversity conservation schemes, mostly working in the Global South (Latin America, Africa and Asia). At present, he is working with the United Nations World Food Programme in Asia. Tomaso Ferrando is Lecturer in Law at the University of Bristol Law School. He has been Visiting Professor at the Universita' di Torino and Universidad Externado de Colombia, and Resident Fellow at the Institute for Global Law and Policy at Harvard Law School. He is an active member of the Legal Action Committee of the Global Legal Action Network and the Extraterritorial Obligation Consortium. Olivier de Schutter is Professor at the Catholic University of Louvain, SciencesPo Paris (France) and the College of Europe (Natolin). He has been Visiting Professor at Yale, UCLA and Columbia universities in the USA. He is a member of the Committee on Economic, Social and Cultural Rights of the United Nations and co-chair of IPES-Food, the International Panel of Experts on Sustainable Food Systems. Formerly, he was the UN Special Rapporteur on the right to food and the chair of the EU Network of Independent Experts on Fundamental Rights. Ugo Mattei is Alfred and Hannah Fromm Professor in International Law at the University of California, Hastings College of the Law, USA, and Professor of Civil Law at the University of Turin, Italy. Previously, he was Professor at the University of Trento and Visiting Professor at Montpellier University, Berkeley, Macau, Yale and Cambridge. For more information visit: www.routledge.com/9781138062627 20% Discount With This Flyer! Routledge Handbook of Food as a Commons Edited by Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier De Schutter and Ugo Mattei From the industrial revolution to the present day, food – an essential element of life - has been progressively transformed into a global mono-dimensional commodity of mass consumption. Eaters are equalled to consumers and your purchasing power determines your food access. However, this value-based narrative of commoditised food can be challenged and food can be valued and governed as a commons. This Handbook provides a synthesis of knowledge and disruptive thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. By exploring the multiple dimensions, governing systems and case studies that render food a commons, this book helps unlocking transition pathways and policy options that have not yet been explored or enacted, thus widening the normative and practical alternatives towards fairer and more sustainable food systems to feed us within planetary boundaries. 20% Discount Available - enter the code SOC19 at checkout* Hb: 978-1-138-06262-7 | £132.00 | $176.00 eBook: 978-1-315-16149-5 * Offer cannot be used in conjunction with any other offer or discount and only applies to books purchased directly via our website. To request a copy for review, please complete our online form: pages.email.taylorandfrancis.com/review-copy-request Chapter 1 (Introduction) and Chapter 24 (Conclusions) available Open Access here: www.routledge.com/9781138062627 Praise: "If you want to understand why the commons isn't tragic, what gastronomy has to do with a democracy or what the practice and theory of a future food system might look like, this wonderful collection of essays is well worth reading." — Raj Patel, food scholar, communicator and author of Stuffed and Starved, 2013 and A History of the World in Seven Cheap Things, 2018 "The adoption of a holistic and complex vision of gastronomy is the only way to restore the true value of food. It is not only about production and consumption, but also wisdom, memory, knowledge and spirituality, traditional practices and modern technologies combined in an ecological interconnection between people and the planet. This book starts a needed and welcome reflection on the change in paradigm, and traces a possible pathway towards food sovereignty." — Carlo Petrini, founder and president of the international Slow Food movement and the University of Gastronomic Sciences, Italy "If we are really to transform the food system, we need bold ideas. Food as commons is one of them. If you are serious about exploring new ways of fixing the food system, read this book." — Professor Corinna Hawkes, Director, Centre for Food Policy, City, University of London, UK and Co-Chair of the Independent Expert Group of the Global Nutrition Report "Finally, a rich and rigorous assessment of food as a commons! This landmark collection of essays reveals how much we need to rethink the very language and frameworks by which we understand food and agriculture. The food we eat is not a mere commodity, it is the cherished, complicated outcome of culture, history, vernacular practice, ecological relationships, and identity. Insights on these themes can help us build new food systems that are stable, fair, and enlivening." — David Bollier, scholar and activist on the commons, author of Think Like a Commoner, 2014 and co-editor of The Wealth of the Commons, 2012
Transcript of 20% Discount With This Flyer! Routledge Handbook of Food ......Europe (Natolin). He has been...
December 2018: 246x174: 408pp
Hb: 978-1-138-06262-7 | £165.00 | $220.00eBook: 978-1-315-16149-5 | £39.99 | $54.95
About the Editors:Jose Luis Vivero-Pol is a Research Fellow on food governance and agri-food transitions at the Centre for the Philosophy of Law and the Earth and Life Institute, Catholic University of Louvain, Belgium. An agronomist and development worker with 20 years of experience in food security and nutritional policies, right to food, food sovereignty movements and biodiversity conservation schemes, mostly working in the Global South (Latin America, Africa and Asia). At present, he is working with the United Nations World Food Programme in Asia.
Tomaso Ferrando is Lecturer in Law at the University of Bristol Law School. He has been Visiting Professor at the Universita' di Torino and Universidad Externado de Colombia, and Resident Fellow at the Institute for Global Law and Policy at Harvard Law School. He is an active member of the Legal Action Committee of the Global Legal Action Network and the Extraterritorial Obligation Consortium.
Olivier de Schutter is Professor at the Catholic University of Louvain, SciencesPo Paris (France) and the College of Europe (Natolin). He has been Visiting Professor at Yale, UCLA and Columbia universities in the USA. He is a member of the Committee on Economic, Social and Cultural Rights of the United Nations and co-chair of IPES-Food, the International Panel of Experts on Sustainable Food Systems. Formerly, he was the UN Special Rapporteur on the right to food and the chair of the EU Network of Independent Experts on Fundamental Rights.
Ugo Mattei is Alfred and Hannah Fromm Professor in International Law at the University of California, Hastings College of the Law, USA, and Professor of Civil Law at the University of Turin, Italy. Previously, he was Professor at the University of Trento and Visiting Professor at Montpellier University, Berkeley, Macau, Yale and Cambridge.
24. Conclusions ; Olivier de Schutter, Ugo Mattei, Jose LuisVivero-Pol and Tomaso Ferrando,
For more information visit:www.routledge.com/9781138062627
20% Discount With This Flyer!
Routledge Handbook ofFood as a CommonsEdited by Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier De Schutter and Ugo Mattei
From the industrial revolution to the present day, food – an essential element of life - has been progressively transformed into a global mono-dimensional commodity of mass consumption. Eaters are equalled to consumers and your purchasing power determines your food access. However, this value-based narrative of commoditised food can be challenged and food can be valued and governed as a commons. This Handbook provides a synthesis of knowledge and disruptive thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. By exploring the multiple dimensions, governing systems and case studies that render food a commons, this book helps unlocking transition pathways and policy options that have not yet been explored or enacted, thus widening the normative and practical alternatives towards fairer and more sustainable food systems to feed us within planetary boundaries.
20% Discount Available - enter the code SOC19 at checkout*
Hb: 978-1-138-06262-7 | £132.00 | $176.00
eBook: 978-1-315-16149-5
* Offer cannot be used in conjunction with any other offer or discount and only applies to books purchased directly via our website.
To request a copy for review, please complete our online form:pages.email.taylorandfrancis.com/review-copy-request
Chapter 1 (Introduction) and Chapter 24 (Conclusions) available Open Access here: www.routledge.com/9781138062627
Praise:
"If you want to understand why the commons isn't tragic, what gastronomy has to do with a democracy or what the practice and theory of a future food system might look like, this wonderful collection of essays is well worth reading." — Raj Patel, food scholar, communicator and author of Stuffed and Starved, 2013 andA History of the World in Seven Cheap Things, 2018 "The adoption of a holistic and complex vision of gastronomy is the only way to restore the true value of food. It is not only about production and consumption, but also wisdom, memory, knowledge and spirituality, traditional practices and modern technologies combined in an ecological interconnection between people and the planet. This book starts a needed and welcome reflection on the change in paradigm, and traces a possible pathway towards food sovereignty." — Carlo Petrini, founder and president of the international Slow Food movement and the University of Gastronomic Sciences, Italy
"If we are really to transform the food system, we need bold ideas. Food as commons is one of them. If you are serious about exploring new ways of fixing the food system, read this book." — Professor Corinna Hawkes, Director, Centre for Food Policy, City, University of London, UK and Co-Chair of the Independent Expert Group of the Global Nutrition Report
"Finally, a rich and rigorous assessment of food as a commons! This landmark collection of essays reveals how much we need to rethink the very language and frameworks by which we understand food and agriculture. The food we eat is not a mere commodity, it is the cherished, complicated outcome of culture, history, vernacular practice, ecological relationships, and identity. Insights on these themes can help us build new food systems that are stable, fair, and enlivening." — David Bollier, scholar and activist on the commons, author of Think Like a Commoner, 2014 and co-editor of The Wealth of the Commons, 2012
Table of Contents:
1. Introduction: the food commons are coming Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier de Schutter and Ugo Mattei
PART I: REBRANDING FOOD AND ALTERNATIVE NARRATIVES OF TRANSITION
2. The idea of food as a commons: multiple understandings for multiple dimensions of foodJose Luis Vivero-Pol
3. The food system as a commonsGiacomo Pettenati, Alessia Toldo and Tomaso Ferrando
4. Growing a care-based commons food regimeMarina Chang
5. New roles for citizens, markets and the state towards an open-source agricultural revolutionAlex Pazaitis and Michel Bauwens
6. Food security as a global public goodCristian Timmermann
PART II: EXPLORING THE MULTIPLE DIMENSIONS OF FOOD
7. Food, needs and commonsJohn O´Neill
8. Community-based commons and rights systemsGeorge Kent
9. Food as cultural core: human milk, cultural commons and commodificationPenny Van Esterik
10. Food as a commodityNoah Zerbe
PART III: FOOD-RELATED ELEMENTS CONSIDERED AS COMMONS
11. Traditional agricultural knowledge as a commonsVictoria Reyes-García, Petra Benyei and Laura Calvet-Mir
12. Scientific knowledge of food and agriculture in public institutions: movement from public to private goodsMolly D. Anderson
13. Western gastronomy, inherited commons and market logic: cooking up a crisisChristian Barrère
14. Genetic resources for food and agriculture as commonsChristine Frison and Brendan Coolsaet
15. Water, food and climate commoning in South African cities: contradictions and prospectsPatrick Bond and Mary Galvin
PART IV: COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS
16. The ‘campesino a campesino’ agroecology movement in Cuba: food sovereignty and food as a commonsPeter M. Rosset and Valentín Val
17. The commoning of food governance in Canada: pathways towards a national food policy?Hugo Martorell and Peter Andrée
18. Food surplus as charitable provision: obstacles to re-introducing food as a commonsTara Kenny and Colin Sage
19. Community-building through food self-provisioning in Central and Eastern Europe: an analysis through the food commons frameworkBálint Balázs
PART V: DIALOGUE OF ALTERNATIVE NARRATIVES OF TRANSITION
20. Can food as a commons advance food sovereignty?Eric Holt-Giménez and Ilja van Lammeren
21. Land as a commons: examples from United Kingdom and ItalyChris Maughan and Tomaso Ferrando
22. The centrality of food for social emancipation: civic food networks as real utopias projects Maria Fonte and Ivan Cucco
23. Climate change, the food commons and human healthCristina Tirado-von der Pahlen
24. Food as commons: towards a new relationship between the public, the civic and the privateOlivier de Schutter, Ugo Mattei, Jose Luis Vivero-Pol and Tomaso Ferrando
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