Previous Chapter Chapter 32: Introduction to Part Seven: Sustainability and Inequality: Reviewing Critical Issues in Understanding Consumer–Food Relationships in Global Modernity Next Chapter

Gert Spaargaren & Peter Oosterveer

In: The SAGE Handbook of Nature: Three Volume Set

Chapter 32: Introduction to Part Seven: Sustainability and Inequality: Reviewing Critical Issues in Understanding Consumer–Food Relationships in Global Modernity

  • Citations
  • Add to My List
  • Text Size

Introduction to Part Seven: Sustainability and Inequality: Reviewing Critical Issues in Understanding Consumer–Food Relationships in Global Modernity
Introduction to Part Seven: Sustainability and Inequality: Reviewing Critical Issues in Understanding Consumer–Food Relationships in Global Modernity
Gert SpaargarenPeter Oosterveer
Introduction

Within debates on globalization and sustainable development, food has become a prominent, visible and increasingly contested topic. To feed an expanding and ever more demanding world population, food has to be produced, stored, processed, cooled and transported in ever larger quantities and improved qualities, using major parts of the surface of our planet. Food production not only claims a considerable share of world space but crucial resources – minerals, energy and water – as well. As expressed by the American environmental sociologist Alan Schnaiberg (1980), the modern food system ...

Looks like you do not have access to this content.

Login

Don’t know how to login?

Click here for free trial login.

Back to Top