Focuses on providing answers to the question of how food production and consumption systems can stay within the limits of the carrying capacity of our natural environment. This work also considers the challenges of food security and nutrition in the context of sustainability and a growing world population.
1. IntroductionUrsula Tischner, econcept, Germany, Eivind Stø and Unni
Kjærnes, SIFO, Norway, and Arnold Tukker, TNO Built Environment and
Geosciences, The Netherlands; Norwegian University of Science and Technology
(NTNU)2. Sustainable consumption and production in the agriculture and food
domainUrsula Tischner, econcept, Germany and Unni Kjærnes, The National
Institute for Consumer Research (SIFO), Norway3. Facilitating a more
sustainable food and farming sector in the UK*Paul Dewick and Chris Foster,
Manchester Institute of Innovation Research, UK and Steve Webster,
Delta-innovation Ltd, UK4. Self-sufficiency or localisation? Sustainability
and ambiguity in Britain's food policyTim Cooper, Nottingham Trent
University, UK5. Transition towards sustainable consumption and production?
The case of organic food in DenmarkMichael Søgaard Jørgensen, DTU Management
Engineering, Technical University of Denmark6. Socioeconomic aspects of
farmers' markets in Sweden Helen Nilsson and Oksana Mont, International
Institute for Industrial Environmental Economics, Lund, Sweden
7. Open
Garden: a local organic producerconsumer network in Hungary, going through
various levels of system innovation Edina Vadovics, Central European
University, Department of Environmental Sciences and Policy, and
GreenDependent Sustainable Solutions Association; Matthew Hayes, Institute
for Environmental Management, Szent István University and Nyitott Kert
Alapitvány
8. Slow Food: counteracting fast food and fast living Ingrid
Kjørstad, National Institute for Consumer Research (SIFO)
9. Sambazon:
creating environmental and social value through marketing the açai berry;
sustainable agro-forestry practices in the Brazilian Amazon Burcu Tunçer and
Patrick Schroeder, UNEP/Wuppertal Institute Centre for Sustainable
Consumption and Production (CSCP), Wuppertal, Germany
10. Fairtrade Max
Havelaar Norway: the Norwegian labelling organisation for fair trade Ingri
Osmundsvåg, National Institute for Consumer Research (SIFO), Norway
11.
Verified sustainable agriculture: a practical experience and a significant
contribution to sustainable consumption and production Chris Wille and Joke
Aerts, Rainforest Alliance Bernward Geier, Colabora
12. Life events as
turning points for sustainable nutrition Martina Schäfer and Adina Herde,
Technische Universität Berlin, Germany and Cordula Kropp, University of
Applied Sciences, Germany
13. Sustainable consumption and production (SCP)
of food: overall conclusions on SCP in the food and agriculture domain Ursula
Tischner, econcept, Agency for Sustainable Design, Germany, Eivind Stø,
National Institute for Consumer Research (SIFO), Norway and Arnold Tukker,
TNO Built Environment and Geosciences, The Netherlands; Norwegian University
of Science and Technology
Ursula Tischner, Eivind Stø, Unni Kjærnes, Arnold Tukker
