Digital Food Provisioning in Times of Multiple Crises

How Social and Technological Innovations Shape Everyday Consumption Practices

AvArne Dulsrud,Francesca Forno

Häftad, Engelska, 2025

Del i serien Consumption and Public Life

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Beskrivning

As a result, this book will appeal to people working on food studies and on sustainable food production and consumption, offering both conceptual-theoretical insights into contemporary food issues alongside empirical illustrations.

Produktinformation

Utgivningsdatum:2025-03-24
Mått:148 x 210 x 17 mm
Vikt:406 g
Format:Häftad
Språk:Engelska
Serie:Consumption and Public Life
Antal sidor:289
Förlag:Springer International Publishing AG
ISBN:9783031463259

Utforska kategorier

Kulturvetenskap inom Samhälle och politik
Sociologi inom Samhälle och politik
Arbetspsykologi inom Psykologi och pedagogik

Mer om författaren

Arne Dulsrud is Research Professor at Consumption Research Norway (SIFO), OsloMet,Norway. He has published widely on consumer policy issues, economic sociology and food policy both in books and journals.Francesca Forno is Associate Professor of Sociology at the Department of Sociology and Social Research, University of Trento, Italy. She has published on civic participation and social movements.

Innehållsförteckning

Chapter 1 -Digital food provisioning in a time of multiple crises: an introduction.- Chapter2 - Online food provisioning services and where to find them: Pipelines, platforms and the rise of dark stores.- Chapter 3 - Sustainable and Purchasing Behavior of Online Food Shoppers: Survey Results from Italy, Ireland, and Germany.- Chapter 4 -Driving the digital and sustainable transition through law: assessing the food consumer’s legal toolkit.- Chapter 5 -Infrastructure, impulsivity, and waste. Exploring the (un)sustainable routines of mainstream food shoppers.- Chapter 6 –Making the Consumption of Food Circular: The Karma App and the Re-qualifications of Surplus Food.- Chapter7 -From grassroots to platforms: how digitalization reconfigures learning and engagement with food. Chapter 8-Food, Health and Sustainability: Choice, Care, Alternatives.