Food and Sustainability in the Twenty-First Century

Paul Collinson is an Honorary Research Fellow and former lecturer in the Department of Anthropology at Oxford Brookes University. He is Chair of the UK section of the International Commission on the Anthropology of Food and Nutrition.

List of Illustrations



Preface

Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth



Introduction: Food and Sustainability in the Twenty-First Century

Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth



Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first Century

Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth



Chapter 2. Food Insecurity and Sustainability in Sub-Saharan Africa

Paul Collinson



Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture

F. Xavier Medina



Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo

Giovanni Orlando



Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del Rίo Santiago, Mexico: A First Approach to Sustainability

Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García



Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities

Iain Young



Chapter 7. ‘Dig for Sustainability’ in the Twenty-first Century: Allotments, Gardens and Television

Helen Macbeth



Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This Challenge

Lucy Antal



Chapter 9. Food and the Problem of Uncertainty – Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages From Refugee Camps Along the Thai Burmese Border

Peter Kaiser



Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability

Valentina Peveri



Chapter 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability

Michaël Bruckert



Chapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain

Maria Gracia-Arnaiz



Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study

Nick Doran and Iain Young



Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture

Iain Young



Index