Traditional Food Production and Rural Sustainable Development

Traditional Food Production and Rural Sustainable Development
Author: Teresa de Noronha Vaz
Publisher: Routledge
Total Pages: 315
Release: 2016-02-24
Genre: Science
ISBN: 131700843X

The worldwide interest in sustainable development has not only prompted ecological developments in policy and research in key sectors such as industry or transportation, but also in the management and assessment of new lifestyles such as healthy food consumption and sustainable use of products. In this context, agriculture is an important example because of its dual nature as both a high-tech sector producing modern mass products and also a traditional sector producing environmentally-friendly goods. Illustrated by a range of case studies from across Europe, this volume examines the interface of agricultural - and sometimes rural - development and the social and economic feasibility of traditional modes of production and consumption. It provides an overview of the various strategies and policies concerning sustainable agriculture, presenting a critical review of the opportunities of traditional production modes, from local, regional, national and global perspectives.

FUTURE SMART FOOD

FUTURE SMART FOOD
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
Total Pages: 241
Release: 2018-10-09
Genre: Social Science
ISBN: 9251304955

This publication demonstrates the benefits of neglected and underutilized species, including amaranth, sorghum and cowpea, and their potential contribution to achieving Zero Hunger in South and Southeast Asia.

Sustainable Development in Southern Europe

Sustainable Development in Southern Europe
Author: Eric Vaz
Publisher: Springer Nature
Total Pages: 158
Release: 2020-10-27
Genre: Business & Economics
ISBN: 3662621770

This book discusses the future and present regional challenges of southern Europe, adopting a multidisciplinary perspective concerning planning, regional development, the role of innovation and sustainability of cities. It offers as such an insight into the current status quo of regional development and territorial dynamics of a region of growing world-interest. Southern Europe has significantly changed over the last decades. At a regional level, key issues such as local and regional governance, sustainability, and preservation of heritage have presided as prime directives within the umbrella of the European Union. The recession had devastating consequences on the perception and the economies of southern Europe. However, the resilience and capacity of southern Europe to reinvent itself have been shown over the last decade. Southern Europe has since antiquity been a cradle of invention, innovation, and regional development, that under adequate and visionary governance may bring a growing engine towards sustainability.

Sustainability of the Agri-food System: Strategies and Performances

Sustainability of the Agri-food System: Strategies and Performances
Author: Bernardo De Gennaro
Publisher: Universitas Studiorum
Total Pages: 354
Release: 2014-11-01
Genre: Social Science
ISBN: 8897683606

The 2013 annual conference of the Italian Society of Agricultural Economics (SIDEA) has been held in the attractive scenario of the city of Lecce under the organization of three different Universities of the Apulia Region (Università degli Studi di Bari, Università degli Studi di Foggia and Università del Salento). The scientific theme of the 50th SIDEA Conference has been “Sustainability of the agri-food system: Strategies and Performances” (Sostenibilità del Sistema Agroalimentare: strategie e performance). With such a topic, the SIDEA intended to cope with the challenges coming from a growing demand of food in a world where critical natural resources such as water, energy and land are becoming increasingly scarce and climate change is posing credible threats. The agri-food system and the broader bio-based economy are, in fact, human activities where the classic dimensions of sustainability (ecological, economic and social) are gaining a striking weight often showing evidence of frictions. Despite a significant growth in food production over the past century, today one of the most important challenges facing agro-food system is how to feed a growing population.

Community-based Rural Tourism and Entrepreneurship

Community-based Rural Tourism and Entrepreneurship
Author: Yasuo Ohe
Publisher: Springer Nature
Total Pages: 329
Release: 2019-11-18
Genre: Business & Economics
ISBN: 9811503834

To meet the rising demand for scientific evidence in the context of rural tourism research, this book explores tourism and tourism-related diversification activities performed by farming households and entrepreneurs in rural communities. To do so it adopts a consistent conceptual and empirical microeconomic approach and employs econometric methodology. Community-based rural tourism (CBRT) is attracting increasing interest in both developed and developing countries, since tourism is considered an effective way to promote rural development in all parts of the globe. Further, because information and communication technologies are developing rapidly, new types of communities are now formed more easily than ever. As such, this book covers not only traditional, closed agrarian communities, but also emerging communities formed by local nonprofit organizations (NPOs) and national networks of farmers who provide educational tourism for consumers. These emerging communities are beyond the range of traditional agrarian communities and complement each other, which helps overcome obstacles to rural tourism for farm operators and urban residents. Those communities also nurture the rural entrepreneurship that eventually will create a sustainable urban–rural relationship. This study—the first of its kind—contributes to the advancement of research on rural tourism from a microeconomic perspective. It presents a conceptual framework for understanding rural tourism from a microeconomic perspective; empirically clarifies the specific issues and constraints for the development of CBRT; and also investigates how to overcome these issues.

Handbook of Research on International Collaboration, Economic Development, and Sustainability in the Arctic

Handbook of Research on International Collaboration, Economic Development, and Sustainability in the Arctic
Author: Erokhin, Vasilii
Publisher: IGI Global
Total Pages: 742
Release: 2018-12-28
Genre: Business & Economics
ISBN: 1522569553

Global interest in the exploration of the Arctic has been growing rapidly. As the Arctic becomes a global resource base and trade corridor between the continents, it is crucial to identify the dangers that such a boom of extractive industries and transport routes may bring on the people and the environment. The Handbook of Research on International Collaboration, Economic Development, and Sustainability in the Arctic discusses the perspectives and major challenges of the investment collaboration and development and commercial use of trade routes in the Arctic. Featuring research on topics such as agricultural production, environmental resources, and investment collaboration, this book is ideally designed for policymakers, business leaders, and environmental researchers seeking coverage on new practices and solutions in the sphere of achieving sustainability in economic exploration of the Artic region.

Sustainable Culinary Systems

Sustainable Culinary Systems
Author: Colin Michael Hall
Publisher: Routledge
Total Pages: 330
Release: 2013
Genre: Business & Economics
ISBN: 0415533708

This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.

Rethinking Asian Tourism

Rethinking Asian Tourism
Author: Victor T. King
Publisher: Cambridge Scholars Publishing
Total Pages: 400
Release: 2014-10-16
Genre: Social Science
ISBN: 1443869724

Rethinking Asian Tourism addresses some of the latest developments in on-going tourism research in Southeast Asia and the wider Asia region (encompassing, in geographical terms, Thailand, Vietnam, Indonesia, the Philippines, Malaysia, Hong Kong, Japan, and Korea). It examines many of the emerging, as well as established, themes and issues in Asian tourism and promotes the development of critical scholarship within Asia to overcome Anglo-Western ethnocentrism in tourism studies of the region. There is some attention to such familiar concepts as authenticity, commoditisation, culture, heritage, and hosts and guests, but more especially to the diversification of phenomena which traditionally would not have been included within the parameters of tourism studies: retirees and long-stays, gastronomy, family-based leisure, popular culture, and local branding. Above all, the book addresses and develops a conceptual understanding from a multidisciplinary perspective of the character, experiences, encounters, perceptions and motivations of local, national and intra-regional tourism rather than basing concepts, perspectives, emphases and analyses on Western-Asian interactions and on transformations in the West. In this respect it encourages a shift in emphasis towards ‘Asianising’ our understanding of Asian tourism. This is one of the first volumes on Asian tourism written primarily by Asians and, as such, provides them with the opportunity to express their concerns, interests and priorities, rather than depending on the analyses and interpretations of those from outside the region. It also enables a deconstruction of the field of tourism studies, acknowledging that it is an open-ended, shifting, fluid and complex category of encounters and events generated by the processes of physical mobility.

The Routledge Handbook of Sustainable Food and Gastronomy

The Routledge Handbook of Sustainable Food and Gastronomy
Author: Philip Sloan
Publisher: Routledge
Total Pages: 459
Release: 2015-06-12
Genre: Business & Economics
ISBN: 1134457332

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.