The Food System
1st Edition
Published on 18. March 2014
272 pages
978-1-135-04795-5 (ISBN)
Description
Food is a massive industry and the many key players involved have very different interests. In wealthy nations those interests can range from corporate survival and maintaining profitability in a market with limited demand, to promoting a healthy diet and ensuring food safety. For the poor, the emphasis is all too often on simply getting enough to eat. As information technology and biotechnology are set to revolutionize the food system, it is essential to understand the broad context in which the different actors operate, so that all the world's people can enjoy a safe, secure, sufficient and sustainable food supply.
This text provides an overview of today's dominant food system - one developed in and controlled by northern industrialized countries, and one that is becoming increasingly globalized.
This text provides an overview of today's dominant food system - one developed in and controlled by northern industrialized countries, and one that is becoming increasingly globalized.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
File size
4,26 MB
ISBN-13
978-1-135-04795-5 (9781135047955)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Geoff Tansey | Anthony Worsley
The Food System
Book
03/2016
1st Edition
Routledge
€215.77
Shipment within 10-20 days
Geoff Tansey | Anthony Worsley
The Food System
Book
01/1995
1st Edition
Earthscan Ltd
€69.59
Shipment within 3-4 weeks
Persons
Geoff Tansey is a Trustee of the Food Ethics Council and Joseph Rowntree Visionary for a Just and Peaceful World. He is a freelance writer and consultant on food, agriculture and related intellectual property issues.
Tony Worsley is Professor of Behavioural Nutrition in the School of Exercise and Nutrition Sciences and a member of the Centre for Physical Activity and Nutrition Research (C-PAN). He has wide experience in the evaluation of public health nutrition programs, and in the promotion and maintenance of food behaviour change and has published widely in scientific and professional journals.
Tony Worsley is Professor of Behavioural Nutrition in the School of Exercise and Nutrition Sciences and a member of the Centre for Physical Activity and Nutrition Research (C-PAN). He has wide experience in the evaluation of public health nutrition programs, and in the promotion and maintenance of food behaviour change and has published widely in scientific and professional journals.
Content
1. Introduction Part 1: Food Matters 2. Food and the Biosphere 3. Modern Food - Where did it Come From? 4. Food, Culture and Human Needs Part 2: From Farm to Mouth - the Key Actors 5. Farmers, Workers and Traders 6. Processors, Distributors and Caterers 7.Consumers Part 3: Food Control - Tools for Control 8. Science, Technology, Information and Management 9. Food Law and Food Policy 10. Conclusion
