• Summary
  • Contents
  • Subject index

The SAGE Handbook of Nature offers an ambitious retrospective and prospective overview of the field that aims to position Nature, the environment and natural processes, at the heart of interdisciplinary social sciences. The three volumes are divided into the following parts: INTRODUCTION TO THE HANDBOOK NATURAL AND SOCIO-NATURAL VULNERABILITIES: INTERWEAVING THE NATURAL & SOCIAL SCIENCES SPACING NATURES: SUSTAINABLE PLACE MAKING AND ADAPTATION COUPLED AND (DE-COUPLED) SOCIO-ECOLOGICAL SYSTEMS RISK AND THE ENVIRONMENT: SOCIAL THEORIES, PUBLIC UNDERSTANDINGS, & THE SCIENCE-POLICY INTERFACE HUNGRY AND THIRSTY CITIES AND THEIR REGIONS CRITICAL CONSUMERISM AND ITS MANUFACTURED NATURES GENDERED NATURES AND ECO-FEMINISM REPRODUCTIVE NATURES: PLANTS, ANIMALS AND PEOPLE NATURE, CLASS AND SOCIAL INEQUALITY BIO-SENSITIVITY & THE ECOLOGIES OF HEALTH THE RESOURCE NEXUS AND ITS RELEVANCE SUSTAINABLE URBAN COMMUNITIES RURAL NATURES AND THEIR CO-PRODUCTION This handbook is a key critical research resource for researchers and practitioners across the social sciences and their contributions to related disciplines associated with the fast developing interdisciplinary field of sustainability science.

The Retail Sector and Sustainable Food Provision in Thailand
The Retail Sector and Sustainable Food Provision in Thailand
Kanang Kantamaturapoj

Food production and consumption has changed dramatically over the last thirty years. In particular, the activities of producing and consuming food have become increasingly separated. Consumers are often not aware of the origin of their food nor where it is produced, while at the same time they are becoming more concerned about health risks (Oosterveer, 2005). As a result, consumers’ demand for sustainable food is rapidly increasing, which requires the involvement of both providers and consumers to become engaged and develop appropriate strategies for this. Providers possess the capacity to influence the consumption of sustainable food products by offering such foods to consumers in their retail ...

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