The Role of Culture and Food Heritage in Promoting Sustainable Food Choices and Tackling Global Challenges
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 30199
Special Issue Editors
Interests: food heritage; public engagement with science and academic research; audience research; participatory research methods; applications of location-aware technology in cultural settings
Interests: food heritage; heritage management; balancing tangible with intangible heritage values; living religious heritage; audience research; heritage sustainability
Special Issue Information
Dear Colleagues,
Understanding the impacts of food system activities on the natural environment and communities is an urgent global concern. Published literature demonstrates that the adoption of sustainable patterns of production and consumption in food and agriculture has a great impact on the development of sustainable food systems (e.g., Blay-Palmer, 2010). Sustainable food production and consumption, as well as the interconnectedness of food systems, are crucial concerns in the globalised world; therefore, they are addressed by a wide range of disciplines. More recently, there has been an increased interest in the importance of culture, food knowledge, and food heritage in shaping human behaviour and food choices. There is evidence to suggest that food heritage can act as a catalyst for responsible food production and consumption and for advancing a global transition to sustainable food systems (Kapelari et al., 2020).
The aim of this Special Issue of Sustainability is to present the latest theoretical ideas and methodological approaches to examining the relationship between food heritage and sustainable food choices and its role in tackling global challenges. We welcome submissions from a wide range of discplines and sub-fields including anthropology, sociology, geography, heritage and cultural studies, archaeology, history, social and political ecology, agroecology, food studies, political economy, and cultural and natural resource management. Particular emphasis will be given to interdisciplinary works and innovative perspectives.
References:
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Blay-Palmer, A. (Ed). (2010). Imagining sustainable food systems. London, Routledge.
Kapelari, S.; Alexopoulos, G.; Moussouri, T.; Sagmeister, K.J.; Stampfer, F. Food Heritage Makes a Difference: The Importance of Cultural Knowledge for Improving Education for Sustainable Food Choices. Sustainability 2020, 12, 1509.
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Dr. Theano Moussouri, Dr. Georgios Alexopoulos, and Diana Rahman
Guest Editors
Dr. Theano Moussouri
Dr. Georgios Alexopoulos
Dr. Diana Rahman
Guest Editors
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Keywords
- cultural and agricultural context of food
- foodways
- food heritage
- food knowledge
- food habits
- sustainable food systems
- sustainable production and consumption
- food security
- food democracy
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