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.
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
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.
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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.
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
Dr. Theano Moussouri
Dr. Georgios Alexopoulos
Ms. Diana Rahman
Manuscript Submission Information
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- cultural and agricultural context of food
- food heritage
- food knowledge
- food habits
- sustainable food systems
- sustainable production and consumption
- food security
- food democracy