Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives

Contents\nList of Illustrations\nPreface\nIntroduction. Food and Sustainability in the Twenty-First Century\n1. Towards a Cross-Disciplinary Approach to Food and Sustainability in the Twenty-First Century\n2. Food Insecurity and Sustainability in Sub-Saharan Africa\n3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture\n4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo\n5. Wild Phytogenetic Resources for Food in the Barranca del Río Santiago, Mexico: A First Approach to Sustainability\n6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities\n7. ‘Dig for Sustainability’ in the Twenty-First Century: Allotments, Gardens and Television\n8. Food and Sustainability in the Twenty-First Century: How Places in the UK Are Working to Meet this Challenge\n9. Food and the Problem of Uncertainty – Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages from Refugee Camps along the Thai–Burmese Border\n10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability\n11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability\n12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain\n13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study\n14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture\nIndex