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Food Practices in Transition: Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity

Edited by Gert Spaargaren, Edited by Peter Oosterveer, Edited by Anne Loeber

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This edited volume presents and reflects upon empirical evidence of â€˜sustainabilityâ€™-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.

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