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.

• 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.

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.

• 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.

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.

• 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.