Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 424653
Title Sustainable food planning: evolving theory and practice
Author(s) Viljoen, A.; Wiskerke, J.S.C.
Source Wageningen : Wageningen Academic Publishers - ISBN 9789086861873 - 598
Department(s) Rural Sociology
Publication type Scientific book (author)
Publication year 2012
Keyword(s) voedselproductie - voedselzekerheid - voedselvoorziening - voedselconsumptie - planning - beleid inzake voedsel - stedelijke planning - stadslandbouw - duurzaamheid (sustainability) - stedelijke gebieden - wereld - food production - food security - food supply - food consumption - food policy - urban planning - urban agriculture - sustainability - urban areas - world
Categories Food Policy
Abstract Half the world’s population is now urbanised and cities are assuming a larger role in debates about the security and sustainability of the global food system. Hence, planning for sustainable food production and consumption is becoming an increasingly important issue for planners, policymakers, designers, farmers, suppliers, activists, business and scientists alike. The rapid growth of the food planning movement owes much to the unique multi-functional character of food systems. In the wider contexts of global climate change, resource depletion, a burgeoning world population, competing food production systems and diet-related public health concerns, new paradigms for urban and regional planning capable of supporting sustainable and equitable food systems are urgently needed. This book addresses this urgent need. By working at a range of scales and with a variety of practical and theoretical models, this book reviews and elaborates definitions of sustainable food systems, and begins to define ways of achieving them. Four different themes have been defined as entry-points into the discussion of ‘sustainable food planning’. These are (1) urban food governance, (2) integrating health, environment and society, (3) urban agriculture (4) planning and design
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