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Digital Food Provisioning in Times of Multiple Crises

How Social and Technological Innovations Shape Everyday Consumption Practices

  • Book
  • © 2024

Overview

Editors:
  1. Arne Dulsrud

    1. Consumption Research Norway, Oslo Metropolitan University, Oslo, Norway

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  2. Francesca Forno

    1. Sociology and Social Research, University of Trento, Trento, Italy

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    You can also search for this editor in PubMed   Google Scholar

  • Collates theoretical and empirical reflections digital platforms and food provision
  • Brings new perspectives to food studies and consumption
  • Contains researchers from a diverse set of academic fields

Part of the book series: Consumption and Public Life (CUCO)

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xxii
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  2. Digital Food Provisioning in a Time of Multiple Crises: An Introduction

    • Arne Dulsrud, Francesca Forno
    Pages 1-17

  3. Online Food Provisioning Services and Where to Find Them: Pipelines, Platforms and the Rise of Dark Stores

    • Filippo Oncini
    Pages 19-43

  4. Sustainable and Purchasing Behaviour of Online Food Shoppers: Survey Results from Italy, Ireland, and Germany

    • Frode Alfnes, Silvia Biasetton, Margherita Brunori, Mary McCarthy
    Pages 45-66

  5. Driving the Digital and Sustainable Transition Through Law: Assessing the Food Consumer’s Legal Toolkit

    • Margherita Brunori
    Pages 67-91

  6. Infrastructure, Impulsivity, and Waste. Exploring the (Un)sustainable Routines of Mainstream Food Shoppers

    • Claire O’Neill, Shadi Hashem, Mary McCarthy, Christopher Moran
    Pages 93-118

  7. Making the Consumption of Food Circular: The Karma App and the Re-qualifications of Surplus Food

    • Christian Fuentes, Emma Samsioe, Maria Fuentes, Jenny Ivre
    Pages 119-137

  8. From Grassroots to Platforms: How Digitalisation Reconfigures Learning and Engagement with Food

    • Francesca Forno, Suse Brettin, Christopher Moran, Sandra Cajic
    Pages 139-169

  9. Food, Health, and Sustainability: Choice, Care, Alternatives

    • Alice Dal Gobbo
    Pages 171-199

  10. A Plate Full of Food and Care: Investigating Care Practices and Gender Relations at the Crossroads of Sustainability, Innovative Practices, and Digital Platforms

    • Suse Brettin, Meike Brückner, Natalia Magnani
    Pages 201-227

  11. Online Food Provisioning Services (OFPS) as Sociotechnical Assemblages: Three Theoretical Threads and a Proposition for Further Research

    • Jiaxi Chen
    Pages 229-253

  12. Back Matter

    Pages 255-289
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Keywords

About this book

This edited collection brings together theoretical and empirical reflections on the role played by new technology and digital platforms in the provision of food. The way food is produced, distributed, consumed and disposed has significant consequences for the environment, affecting soil fertility, water and air quality, the state of the climate and the loss of biodiversity. Such negative effects are strictly related to the agro-industrial system of production and consumption, based on logic of low prices, high availability and high waste.

This collection brings together a carefully curated range of insights from a team of twenty researchers coming from different fields working in different European universities engaged in the same project for more than three years. 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.

Editors and Affiliations

  • Consumption Research Norway, Oslo Metropolitan University, Oslo, Norway

    Arne Dulsrud

  • Sociology and Social Research, University of Trento, Trento, Italy

    Francesca Forno

About the editors

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.


Bibliographic Information

  • Book Title: Digital Food Provisioning in Times of Multiple Crises

  • Book Subtitle: How Social and Technological Innovations Shape Everyday Consumption Practices

  • Editors: Arne Dulsrud, Francesca Forno

  • Series Title: Consumption and Public Life

  • DOI: https://doi.org/10.1007/978-3-031-46323-5

  • Publisher: Palgrave Macmillan Cham

  • eBook Packages: Social Sciences, Social Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive licence to Springer Nature Switzerland AG 2024

  • Hardcover ISBN: 978-3-031-46322-8Published: 24 March 2024

  • Softcover ISBN: 978-3-031-46325-9Due: 24 April 2024

  • eBook ISBN: 978-3-031-46323-5Published: 23 March 2024

  • Series ISSN: 2947-8227

  • Series E-ISSN: 2947-8235

  • Edition Number: 1

  • Number of Pages: XXII, 289

  • Number of Illustrations: 14 b/w illustrations

  • Topics: Sociology of Culture, Sustainable Development, Consumer Behavior, Sociological Theory

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