Food Systems and Human Ecology: An Overview

Davila,, F; Dyball, R

Food Systems and Human Ecology: An Overview

Davila,, F Dyball, R

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Publisher:: Routledge
Publication Type:: Chapter
Citation:: Sustainability Science: Key Issues, 2018, Koenig, Ariane, pp. 183 - 210
Issue Date:: 2018-03-01

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Field	Value	Language
dc.contributor.author	Davila,, F	en_US
dc.contributor.author	Dyball, R	en_US
dc.date.issued	2018-03-01	en_US
dc.identifier.citation	Sustainability Science: Key Issues, 2018, Koenig, Ariane, pp. 183 - 210	en_US
dc.identifier.isbn	9781138659278	en_US
dc.identifier.uri	http://hdl.handle.net/10453/133046
dc.description.abstract	A major sustainability challenge is to feed the world’s population whilst reducing environmental impacts, narrowing inequities in food access, and meeting global nutritional needs (Lawrence et al., 2010; Ingram, 2011). If this challenge is to be met, processes operating between key interacting factors must be successfully managed. These factors include the social and economic (Carolan, 2016; Dethier & Effenberger, 2012), environmental (Vermeulen et al., 2012), and health and wellbeing (Friel & Ford, 2015) and occur across the food chain from production, manufacture and processing, to distribution, retail, and end consumption. Because these factors dynamically interact to drive changes in each other, it is preferable to think of food systems rather than chains (Ericksen, 2008; Ingram, 2011). The goal of a food system is, or should be, to regularly and reliably make appropriate food available at a specific scale, be it a household, town, or nation. We add the words ‘should be’ to flag that the purpose or goal of food systems is actually contested, as discussed later.	en_US
dc.publisher	Routledge	en_US
dc.relation.ispartof	Sustainability Science: Key Issues	en_US
dc.title	Food Systems and Human Ecology: An Overview	en_US
dc.type	Chapter
utslib.location	USA	en_US
utslib.for	0908 Food Sciences	en_US
utslib.citation.edition	Koenig, Ariane	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/DVC (Research)
pubs.organisational-group	/University of Technology Sydney/DVC (Research)/Institute For Sustainable Futures
utslib.copyright.status	closed_access
pubs.consider-herdc	true	en_US
pubs.edition	Koenig, Ariane	en_US
pubs.place-of-publication	USA	en_US
pubs.publication-status	Published	en_US

Abstract:

A major sustainability challenge is to feed the world’s population whilst reducing environmental impacts, narrowing inequities in food access, and meeting global nutritional needs (Lawrence et al., 2010; Ingram, 2011). If this challenge is to be met, processes operating between key interacting factors must be successfully managed. These factors include the social and economic (Carolan, 2016; Dethier & Effenberger, 2012), environmental (Vermeulen et al., 2012), and health and wellbeing (Friel & Ford, 2015) and occur across the food chain from production, manufacture and processing, to distribution, retail, and end consumption. Because these factors dynamically interact to drive changes in each other, it is preferable to think of food systems rather than chains (Ericksen, 2008; Ingram, 2011). The goal of a food system is, or should be, to regularly and reliably make appropriate food available at a specific scale, be it a household, town, or nation. We add the words ‘should be’ to flag that the purpose or goal of food systems is actually contested, as discussed later.

Please use this identifier to cite or link to this item:

http://hdl.handle.net/10453/133046