Routledge Handbook of Food as a Commons /

Routledge Handbook of Food as a Commons / / edited by Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier De Schutter and Ugo Mattei.

From the scientific and industrial revolution to the present day, food – an essential element of life –has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been an increased recognitio...

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Bibliographic Details
TeilnehmendeR:
Vivero-Pol, Jose Luis,
Ferrando, Tomaso,
De Schutter, Olivier,
Mattei, Ugo,
Place / Publishing House:Boca Raton, FL : : Routledge,, [2018].
©2019.
Year of Publication:2018
Edition:First edition.
Language:English
Physical Description:1 online resource (425 pages)
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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 food
  • Jose Luis Vivero-Pol
  • 3. The food system as a commons
  • Giacomo Pettenati, Alessia Toldo and Tomaso Ferrando
  • 4. Growing a care-based commons food regime
  • Marina Chang
  • 5. New roles for citizens, markets and the state towards an open-source agricultural revolution
  • Alex Pazaitis and Michel Bauwens
  • 6. Food security as a global public good
  • Cristian Timmermann
  • PART II: EXPLORING THE MULTIPLE DIMENSIONS OF FOOD
  • 7. Food, needs and commons
  • John ONeill
  • 8. Community-based commons and rights systems
  • George Kent
  • 9. Food as cultural core: human milk, cultural commons and commodification
  • Penny Van Esterik
  • 10. Food as a commodity
  • Noah Zerbe
  • PART III: FOOD-RELATED ELEMENTS CONSIDERED AS COMMONS
  • 11. Traditional agricultural knowledge as a commons
  • Victoria Reyes-Garca, Petra Benyei and Laura Calvet-Mir
  • 12. Scientific knowledge of food and agriculture in public institutions: movement from public to private goods
  • Molly D. Anderson
  • 13. Western gastronomy, inherited commons and market logic: cooking up a crisis
  • Christian Barre
  • 14. Genetic resources for food and agriculture as commons
  • Christine Frison and Brendan Coolsaet
  • 15. Water, food and climate commoning in South African cities: contradictions and prospects
  • Patrick 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 commons
  • Peter M. Rosset and Valentn Val
  • 17. The commoning of food governance in Canada: pathways towards a national food policy?
  • Hugo Martorell and Peter Andre
  • 18. Food surplus as charitable provision: obstacles to re-introducing food as a commons
  • Tara Kenny and Colin Sage
  • 19. Community-building through food self-provisioning in Central and Eastern Europe: an analysis through the food commons framework
  • Blint Balzs
  • PART V: DIALOGUE OF ALTERNATIVE NARRATIVES OF TRANSITION
  • 20. Can food as a commons advance food sovereignty?
  • Eric Holt-Gimnez and Ilja van Lammeren
  • 21. Land as a commons: examples from United Kingdom and Italy
  • Chris 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 health
  • Cristina Tirado-von der Pahlen
  • 24. Food as commons: towards a new relationship between the public, the civic and the private
  • Olivier de Schutter, Ugo Mattei, Jose Luis Vivero-Pol and Tomaso Ferrando.

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