1884355722     

Digital Food Provisioning in Times of Multiple Crises : How Social and Technological Innovations Shape Everyday Consumption Practices / edited by Arne Dulsrud, Francesca Forno

Dulsrud, Arne [Herausgeberin/-geber] ; Forno, Francesca [Herausgeberin/-geber]

1st ed. 2024.

Cham : Springer International Publishing [2024.] ; Cham : Imprint: Palgrave Macmillan [2024.], 2024

1 Online-Ressource(XXII, 289 p. 14 illus.)

Englisch

Erscheint auch als: (Druck-Ausgabe)

Erscheint auch als: (Druck-Ausgabe)

Erscheint auch als: (Druck-Ausgabe)

978-3-031-46323-5

978-3-031-46322-8 (ISBN der Printausgabe); 978-3-031-46324-2 (ISBN der Printausgabe); 978-3-031-46325-9 (ISBN der Printausgabe)

Elektronische Ressource: Zugang über Resolving-System (Lizenzangabe: Lizenzpflichtig)

Digital Object Identifier (DOI): 10.1007/978-3-031-46323-5

306     Ähnliche Literatur

bicssc: JHB ; bicssc: JFC ; bisacsh: SOC026000

LOC-SH: Culture. ; Sustainability. ; Consumer behavior. ; Sociology.

Chapter 1 -Digital food provisioning in a time of multiple crises: an introduction -- Chapter2 - Online food provisioning services and where to find them: Pipelines, platforms and the rise of dark stores -- Chapter 3 - Sustainable and Purchasing Behavior of Online Food Shoppers: Survey Results from Italy, Ireland, and Germany -- Chapter 4 -Driving the digital and sustainable transition through law: assessing the food consumer’s legal toolkit -- Chapter 5 -Infrastructure, impulsivity, and waste. Exploring the (un)sustainable routines of mainstream food shoppers -- Chapter 6 –Making the Consumption of Food Circular: The Karma App and the Re-qualifications of Surplus Food -- Chapter7 -From grassroots to platforms: how digitalization reconfigures learning and engagement with food. Chapter 8-Food, Health and Sustainability: Choice, Care, Alternatives.

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This edited collection brings together theoretical and empirical reflections on the role played by new technology and digital platforms in the provision of food. The way food is produced, distributed, consumed and disposed has significant consequences for the environment, affecting soil fertility, water and air quality, the state of the climate and the loss of biodiversity. Such negative effects are strictly related to the agro-industrial system of production and consumption, based on logic of low prices, high availability and high waste. This collection brings together a carefully curated range of insights from a team of twenty researchers coming from different fields working in different European universities engaged in the same project for more than three years. As a result, this book will appeal to people working on food studies and on sustainable food production and consumption, offering both conceptual-theoretical insights into contemporary food issues alongside empirical illustrations. Arne Dulsrud is Research Professor at Consumption Research Norway (SIFO), OsloMet,Norway. He has published widely on consumer policy issues, economic sociology and food policy both in books and journals. Francesca Forno is Associate Professor of Sociology at the Department of Sociology and Social Research, University of Trento, Italy. She has published on civic participation and social movements.