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  1. Food Practices in Transition

    Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity

    Edited by Gert Spaargaren, Peter Oosterveer, Anne Loeber

    Series: Routledge Studies in Sustainability Transitions

    This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and...

    Published December 21st 2011 by Routledge

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