Special Issue "The Role of Culture and Food Heritage in Promoting Sustainable Food Choices and Tackling Global Challenges"

A special issue of Sustainability (ISSN 2071-1050).

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Dr. Theano Moussouri
E-Mail Website
Guest Editor
Institute of Archaeology, University College London, London, United Kingdom
Interests: food heritage; public engagement with science and academic research; audience research; participatory research methods; applications of location-aware technology in cultural settings
Dr. Georgios Alexopoulos
E-Mail Website
Guest Editor
Institute of Archaeology, University College London, London, United Kingdom
Interests: food heritage; heritage management; balancing tangible with intangible heritage values; living religious heritage; audience research; heritage sustainability
Ms. Diana Rahman
E-Mail Website
Guest Editor
Institute for Sustainable Heritage, University College London, London, United Kingdom
Interests: heritage management; intangible heritage; cultural landscape; indigenous knowledge; discourse and dissonant heritage; foodways

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:

Arnés, E., & Astier, M. (2019). Handmade comal tortillas in michoacán: Traditional practices along the rural-urban gradient. International Journal of Environmental Research and Public Health, 16(17). https://doi.org/10.3390/ijerph16173211

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.

Reuter, T. (2019). Understanding Food System Resilience in Bali, Indonesia: A Moral Economy Approach. Culture, Agriculture, Food and Environment, 41(1), 4–14. https://doi.org/10.1111/cuag.12135

People’s Knowledge Editorial Collective (Eds). (2017). Everyday Experts: How people’s knowledge can transform the food system. Reclaiming Diversity and Citizenship Series. Coventry: Coventry University. Available at: www.coventry.ac.uk/everyday-experts.

Morgan, C.B. and Trubek, A.B., 2020. Not yet at the table: The absence of food culture and tradition in agroecology literature. Elem Sci Anth, 8(1), p.40. DOI: http://doi.org/10.1525/elementa.437

Henderson, J. C. (2014). Food and culture: In search of a Singapore cuisine. British Food Journal, 116(6), 904–917. https://doi.org/10.1108/BFJ-12-2012-0291

Owino, F. O. (2019). Socio-cultural Determinants of Food Security and Consumption Patterns in Kisumu, Kenya. Food and Public Health, 2019(4), 119–124. https://doi.org/10.5923/j.fph.20190904.03

Nemeth, N., Rudnak, I., Ymeri, P., & Fogarassy, C. (2019). The role of cultural factors in sustainable food consumption-An investigation of the consumption habits among international students in Hungary. Sustainability (Switzerland), 11(11). https://doi.org/10.3390/su11113052

Cafer, A. M., Willis, M. S., Beyene, S., & Mamo, M. (2015). Growing Healthy Families: Household Production, Food Security, and Well-Being in South Wollo, Ethiopia. Culture, Agriculture, Food and Environment, 37(2), 63–73. https://doi.org/10.1111/cuag.12053

Johnston, E. L. (2016). Agrarian dreams and neoliberal futures in life writing of the alternative food movement. Food and Foodways, 24(1–2), 9–29. https://doi.org/10.1080/07409710.2016.1142779

Richard Pfeilstetter (2015) Heritage entrepreneurship. Agency-driven promotion of the Mediterranean diet in Spain, International Journal of Heritage Studies, 21:3, 215-231, DOI: 10.1080/13527258.2014.930502

Dr. Theano Moussouri, Dr. Georgios Alexopoulos, and Diana Rahman

Guest Editors

Dr. Theano Moussouri
Dr. Georgios Alexopoulos
Ms. Diana Rahman
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

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

Published Papers

This special issue is now open for submission.
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