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020 _a9783031463235
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024 7 _a10.1007/978-3-031-46323-5
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_2bicssc
072 7 _aJFC
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072 7 _aSOC026000
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072 7 _aJHB
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245 1 0 _aDigital Food Provisioning in Times of Multiple Crises
_h[electronic resource] :
_bHow Social and Technological Innovations Shape Everyday Consumption Practices /
_cedited by Arne Dulsrud, Francesca Forno.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Palgrave Macmillan,
_c2024.
300 _aXXII, 289 p. 14 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
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490 1 _aConsumption and Public Life,
_x2947-8235
505 0 _aChapter 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.
520 _aThis 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.
650 0 _aCulture.
_959159
650 0 _aSustainability.
_957661
650 0 _aConsumer behavior.
_957391
650 0 _aSociology.
_957193
650 1 4 _aSociology of Culture.
_968985
650 2 4 _aSustainability.
_957661
650 2 4 _aConsumer Behavior.
_957391
650 2 4 _aSociological Theory.
_966981
700 1 _aDulsrud, Arne.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_973797
700 1 _aForno, Francesca.
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_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_973798
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031463228
776 0 8 _iPrinted edition:
_z9783031463242
776 0 8 _iPrinted edition:
_z9783031463259
830 0 _aConsumption and Public Life,
_x2947-8235
_973799
856 4 0 _uhttps://doi.org/10.1007/978-3-031-46323-5
912 _aZDB-2-SLS
912 _aZDB-2-SXS
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