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dc.contributor.editorVivero-Pol, Jose Luis
dc.contributor.editorFerrando, Tomaso
dc.contributor.editorDe Schutter, Olivier
dc.contributor.editorMattei, Ugo
dc.date.accessioned2021-02-10T12:58:18Z
dc.date.issued2018
dc.date.submitted2018-12-10 23:55
dc.date.submitted2019-10-17 14:40:56
dc.date.submitted2020-04-01T11:55:17Z
dc.identifier1002506
dc.identifierOCN: 1080080062
dc.identifierhttp://library.oapen.org/handle/20.500.12657/27501
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/37614
dc.description.abstractFrom the scientific and industrial revolution to the present day, food – an essential element of life – has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been an increased recognition that this can be challenged and reconceptualized if food is regarded and enacted as a commons. This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. Chapters do not define the notion of commons but engage with different schools of thought: the economic approach, based on rivalry and excludability; the political approach, recognizing the plurality of social constructions and incorporating epistemologies from the South; the legal approach that describes three types of proprietary regimes (private, public and collective) and different layers of entitlement (bundles of rights); and the radical-activist approach that considers the commons as the most subversive, coherent and history-rooted alternative to the dominant neoliberal narrative. These schools have different and rather diverging epistemologies, vocabularies, ideological stances and policy proposals to deal with the construction of food systems, their governance, the distributive implications and the socio-ecological impact on Nature and Society. The book sparks the debate on food as a commons between and within disciplines, with particular attention to spaces of resistance (food sovereignty, de-growth, open knowledge, transition town, occupations, bottom-up social innovations) and organizational scales (local food, national policies, South–South collaborations, international governance and multi-national agreements). Overall, it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food, the planet and living beings.
dc.languageEnglish
dc.rightsopen access
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TD Industrial chemistry & manufacturing technologies::TDC Industrial chemistry::TDCT Food & beverage technology
dc.subject.otherHandbook
dc.subject.otherfood
dc.subject.otherfoodsystems
dc.subject.othereconomic approach
dc.subject.otherpolitical approach
dc.subject.otherlegal approach
dc.subject.otherradical-activist approach
dc.titleRoutledge Handbook of Food as a Commons
dc.typebook
oapen.relation.isPublishedByfa69b019-f4ee-4979-8d42-c6b6c476b5f0
oapen.relation.hasChapterce0ae2d6-7ad0-4e95-8763-c1e07b30dc0b
oapen.relation.hasChapterff9863cd-0081-4aff-9dcd-515c47749737
oapen.relation.isbn9781315161495
oapen.imprintRoutledge
oapen.pages408


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Chapters in this book

  • De Schutter, Olivier; Mattei, Ugo; Vivero-Pol, Jose Luis; Ferrando, Tomaso (2018)
    This book was motivated by the need to approach with a fresh look what we regard as perhaps the most embarrassing predicament of the Anthropocene/Capitalocene (Capra and Mattei, 2015, Altvater et al., 2016, Moore, 2017). ...
  • Vivero-Pol, Jose Luis; Ferrando, Tomaso; De Schutter, Olivier; Mattei, Ugo (2018)
    This book aims to open that discussion in the belief that we can obtain for food at least some of the (though partial) successes that we have been able to obtain with water.