FOOD AND SUSTAINABILITY IN THE TWENTY-FIRST CENTURYTHE ANTHROPOLOGY OF FOOD AND NUTRITION
Series Editor: Helen Macbeth
Eating is something all humans must do to survive, but it is more than a biological necessity. Producing food, foraging, distributing, shopping, cooking and, of course, eating itself are all deeply inscribed as cultural acts.
This series brings together the broad range of perspectives on human food, encompassing social, cultural and nutritional aspects of food habits, beliefs, choices and technologies in different regions and societies, past and present. Each volume features cross-disciplinary and international perspectives on the topic of its title. This multidisciplinary approach is particularly relevant to the study of food-related issues in the contemporary world.
Volume 9
Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives
Edited by Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
Volume 8
Food in Zones of Conflict: Cross-Disciplinary Perspectives
Edited by Paul Collinson and Helen Macbeth
Volume 7
Liquid Bread: Beer and Brewing in Cross-Cultural Perspective
Edited by Wulf Schiefenhvel and Helen Macbeth
Volume 6
Consuming the Inedible: Neglected Dimensions of Food Choice
Edited by Jeremy MacClancy, C. Jeya Henry and Helen Macbeth
Volume 5
Researching Food Habits: Methods and Problems
Edited by Helen Macbeth and Jeremy MacClancy
Volume 4
Drinking: Anthropological Approaches
Edited by Igor de Garine and Valerie de Garine
Volume 3
Food for Health, Food for Wealth: Ethnic and Gender Identities in British Iranian Communities
Lynn Harbottle
Volume 2
Food Preferences and Taste: Continuity and Change
Edited by Helen Macbeth
Volume 1
Food and the Status Quest: An Interdisciplinary Perspective
Edited by Polly Wiessner and Wulf Schiefenhvel
FOOD AND SUSTAINABILITY IN THE TWENTY-FIRST CENTURY
Cross-Disciplinary Perspectives
Edited by
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
First published in 2019 by
Berghahn Books
www.BerghahnBooks.com
2019 Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
All rights reserved. Except for the quotation of short passages for the purposes of criticism and review, no part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system now known or to be invented, without written permission of the publisher.
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress
Library of Congress Cataloging in Publication Control Number: 2019008427
British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library
ISBN 978-1-78920-237-3 hardback
ISBN 978-1-78920-238-0 ebook
CONTENTS
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
Iain Young, Paul Collinson, Lucy Antal and Helen Macbeth
Paul Collinson
F. Xavier Medina
Giovanni Orlando
Martn Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo vila Palafox and Raymundo Villavicencio Garca
Iain Young
Helen Macbeth
Lucy Antal
Peter Kaiser
Valentina Peveri
Michal Bruckert
Mabel Gracia-Arnaiz
Nick Doran and Iain Young
Iain Young
ILLUSTRATIONS
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PREFACE
Following in the tradition of the Berghahn Books series, The Anthropology of Food and Nutrition, this volume provides a cross-disciplinary selection of chapters focusing on a subject of great contemporary interest in relation to food: sustainability. Existing material on food and sustainability is spread widely over the academic literature of different disciplines, as well as featuring prominently in the reports and other outputs of non-governmental organisations, aid agencies, political groups and national and international governmental bodies. It is also an issue of significant interest in the media and popular discourse. Yet, there is insufficient consensus about what sustainability actually means, probably exacerbated by its widespread use in so many different contexts. This volume brings together some approaches to the very important and contemporary topic of food and sustainability from different perspectives, with a commentary on the use of the word, sustainability, in the Introduction.
The editors are fully aware that no book can encompass all the perspectives on this important and very current but broad subject. However, because of the urgency of understanding issues associated with food and sustainability in our contemporary world, we feel that every attempt to bring together social and biological, academic and practitioner approaches to the topic is important. Whereas the chapters are, of course, very different, the identification and development of linkages between them show the importance of adopting a holistic approach to the study of food and sustainability.
The editors and contributors to this volume benefited from multidisciplinary discussions held at the University of Liverpool, UK. The following organisations from Liverpool and the nearby areas of Northern England contributed in different ways to the development of those discussions: The Institute of Risk and Uncertainty at the University of Liverpool, Liverpool Food People, Green Guild of Students, Merseyside Recycling and Waste Authority, the Co-operative Group UK, Princes Foods, Quorn (Marlow Foods), Typhoo Teas, Ibis Hotel, Homebaked Anfield, Constellations, The Granby4Streets Community Land Trust, Real Junk Food Liverpool and The Grapes Community Garden. We are grateful to Diana Roberts for assistance on the Index, and finally, the editors would like to thank all the contributors to this volume and the publishers, Berghahn Books.
Paul Collinson
Iain Young
Lucy Antal
Helen Macbeth
INTRODUCTION
FOOD AND SUSTAINABILITY IN THE TWENTY-FIRST CENTURY
Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
