Login   

Sustainable food production and ethics
 

edited by: Werner Zollitsch, Christoph Winkler, Susanne Waiblinger and Alexander Haslberger

Sustainable food production and ethics
2007, 550 pages

paperback
ISBN: 978-90-8686-046-3
Price:  € 65.00  (excluding VAT)



       Also available as e-book
Sustainability has become an issue widely debated in many countries. Given the central role of food supply and the emotional relationship that modern mankind still has to its food, sustainability is seen as a value which has to be maintained throughout food supply chains. The complexity of modern food systems invokes a variety of ethical implications which emerge from contrasts between ideals, perceptions and the conditions of technical processes within food systems, and the concerns connected to this.

This book covers a broad range of aspects within the general issue of sustainable food production and ethics. Linking different academic disciplines, topics range from reflections about the roots of sustainability and the development of concepts and approaches to globalisation and resilience of food systems as well as specific ethical aspects of organic farming and animal welfare. Modern technologies which are intensely advocated by certain stakeholder groups and their societal challenges are addressed, as are many other specific cases of food production and processing, consumer perception and marketing.

Download table of contents of the book 'Sustainable food production and ethics'. (PDF file)

       Also available as e-book
Related products
Global food security: ethical and legal challenges
edited by: Carlos M. Romeo Casabona, Leire Escajedo San Epifanio and Aitziber Emaldi CiriĆ³n

Ethical futures: bioscience and food horizons
edited by: Kate Millar, Pru Hobson West and Brigitte Nerlich

Ethics and the politics of food
edited by: Matthias Kaiser and Marianne Elisabeth Lien