Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face.  Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.

Lucy Antal is Lead for Food Justice at Feedback Global and currently undertakes research for the University of Leeds.

List of Illustrations

PrefacePaul Collinson, Iain Young, Lucy Antal and Helen Macbeth

Introduction: Food and Sustainability in the Twenty-First CenturyPaul Collinson, Iain Young, Lucy Antal and Helen Macbeth

Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first CenturyPaul Collinson, Iain Young, Lucy Antal and Helen Macbeth

Chapter 2. Food Insecurity and Sustainability in Sub-Saharan AfricaPaul Collinson

Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through CultureF. Xavier Medina

Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in PalermoGiovanni Orlando

Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del Ro Santiago, Mexico: A First Approach to SustainabilityMartín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García

Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and CommunitiesIain Young

Chapter 7. Dig for Sustainability in the Twenty-first Century: Allotments, Gardens and TelevisionHelen Macbeth

Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This ChallengeLucy Antal

Chapter 9. Food and the Problem of Uncertainty Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages From Refugee Camps Along the Thai Burmese BorderPeter Kaiser

Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal SustainabilityValentina Peveri

Chapter 11.The Indian Meat Dilemma: Malnutrition, Social Hierarchy and Ecological SustainabilityMichaël Bruckert

Chapter 12.Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in SpainMaria Gracia-Arnaiz

Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case StudyNick Doran and Iain Young

Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and AquacultureIain Young

Index