Food and Sustainability in the Twenty-First Century

Paul Collinson is an Honorary Research Fellow and former lecturer in the Department of Anthropology at Oxford Brookes University. He is Chair of the UK section of the International Commission on the Anthropology of Food and Nutrition.

“[This book] provides a holistic understanding of food-related activities and behaviour … both theoretical and empirical arguments are covered in a balanced manner. The volume takes cognisance of the ‘minutiae of food experiences’ (p. 19) of people with respect to sustainability, cutting across the globe.” • European Association of Social Anthropologists Journal“Contains a valuable and diverse set of essays that will help readers to understand the complexities of sustainable food and food systems and to advance cross-national and cross-cultural comparisons.” • Ellen Messer, Food Anthropologist

• List of IllustrationsPrefacePaul Collinson, Iain Young, Lucy Antal and Helen MacbethIntroduction: Food and Sustainability in the Twenty-First CenturyPaul Collinson, Iain Young, Lucy Antal and Helen MacbethChapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first CenturyPaul Collinson, Iain Young, Lucy Antal and Helen MacbethChapter 2. Food Insecurity and Sustainability in Sub-Saharan AfricaPaul CollinsonChapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through CultureF. Xavier MedinaChapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in PalermoGiovanni OrlandoChapter 5. Wild Phytogenetic Resources for Food in the Barranca del Rίo Santiago, Mexico: A First Approach to SustainabilityMartín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio GarcíaChapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and CommunitiesIain YoungChapter 7. ‘Dig for Sustainability’ in the Twenty-first Century: Allotments, Gardens and TelevisionHelen MacbethChapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This ChallengeLucy AntalChapter 9. 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 BorderPeter KaiserChapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal SustainabilityValentina PeveriChapter 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological SustainabilityMichaël BruckertChapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in SpainMaria Gracia-ArnaizChapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case StudyNick Doran and Iain YoungChapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and AquacultureIain YoungIndex