Overview
- first book to present food diversity as a new transdisciplinary concept
- Discusses the challenge of feeding an ever-increasing world population while at the same time preserving the planet’s resources
- Addresses a wide international and interdisciplinary readership and includes contributions from legal scholars, agroecologists, historians and sociologists from around the globe
Part of the book series: LITES - Legal Issues in Transdisciplinary Environmental Studies (LITES, volume 2)
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Table of contents (28 chapters)
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Front Matter
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Food Diversity, Agrobiodiversity and Typicality: Territories, Tourism, Rural Development
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Front Matter
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Food Diversity in a Multidimensional Perspective: Food Traditions, Food Security, Right to Food, Market’s Evolutionary Processes
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Front Matter
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Keywords
- Overexploitation
- Right to food
- Nutrition
- Biodiversity
- Food supply
- Cultural diversity
- Food traditions
- Rural development
- Food diversity
- Genetically modified organisms
- Product labeling
- Germplasm bank
- Integrated production
- Geographical indications
- Cultural heritage
- Food security
- Biofuel
- Food safety
- Consumer protection
- Sustainable development
About this book
The book reflects on the issues concerning, on the one hand, the difficulty in feeding an ever- increasing world population and, on the other hand, the need to build new productive systems able to protect the planet from overexploitation. The concept of “food diversity” is a synthesis of diversities: biodiversity of ecological sources of food supply; socio-territorial diversity; and cultural diversity of food traditions. In keeping with this transdisciplinary perspective, the book collects a large number of contributions that examine, firstly the relationships between agrobiodiversity, rural sustainable systems and food diversity; and secondly, the issues concerning typicality (food specialties/food identities), rural development and territorial communities. Lastly, it explores legal questions concerning the regulations aiming to protect both the food diversity and the right to food, in the light of the political, economic and social implications related to the problem of feeding the world population, while at the same time respecting local communities’ rights, especially in the developing countries. The book collects the works of legal scholars, agroecologists, historians and sociologists from around the globe.
Editors and Affiliations
Bibliographic Information
Book Title: Food Diversity Between Rights, Duties and Autonomies
Book Subtitle: Legal Perspectives for a Scientific, Cultural and Social Debate on the Right to Food and Agroecology
Editors: Alessandro Isoni, Michele Troisi, Maurizia Pierri
Series Title: LITES - Legal Issues in Transdisciplinary Environmental Studies
DOI: https://doi.org/10.1007/978-3-319-75196-2
Publisher: Springer Cham
eBook Packages: Law and Criminology, Law and Criminology (R0)
Copyright Information: Springer International Publishing AG, part of Springer Nature 2018
Hardcover ISBN: 978-3-319-75195-5Published: 09 May 2018
Softcover ISBN: 978-3-030-09167-5Published: 14 December 2018
eBook ISBN: 978-3-319-75196-2Published: 25 April 2018
Series ISSN: 2522-5049
Series E-ISSN: 2522-5057
Edition Number: 1
Number of Pages: XV, 503
Number of Illustrations: 1 b/w illustrations
Topics: Private International Law, International & Foreign Law, Comparative Law , European Law, Biodiversity, Agricultural Economics, International Economic Law, Trade Law, Food Science