Buch, Englisch, 289 Seiten, HC runder Rücken kaschiert, Format (B × H): 153 mm x 216 mm, Gewicht: 518 g
Reihe: Consumption and Public Life
How Social and Technological Innovations Shape Everyday Consumption Practices
Buch, Englisch, 289 Seiten, HC runder Rücken kaschiert, Format (B × H): 153 mm x 216 mm, Gewicht: 518 g
Reihe: Consumption and Public Life
ISBN: 978-3-031-46322-8
Verlag: Springer International Publishing
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.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Geowissenschaften Umweltwissenschaften Nachhaltigkeit
- Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein Gesellschaftstheorie
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Marketing
- Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Kultursoziologie
Weitere Infos & Material
Chapter 1 -Digital food provisioning in a time of multiple crises: an introduction.- Chapter2 - Online food provisioning services and where to find them: Pipelines, platforms and the rise of dark stores.- Chapter 3 - Sustainable and Purchasing Behavior of Online Food Shoppers: Survey Results from Italy, Ireland, and Germany.- Chapter 4 -Driving the digital and sustainable transition through law: assessing the food consumer’s legal toolkit.- Chapter 5 -Infrastructure, impulsivity, and waste. Exploring the (un)sustainable routines of mainstream food shoppers.- Chapter 6 –Making the Consumption of Food Circular: The Karma App and the Re-qualifications of Surplus Food.- Chapter7 -From grassroots to platforms: how digitalization reconfigures learning and engagement with food. Chapter 8-Food, Health and Sustainability: Choice, Care, Alternatives.