03834namaa2200505uu 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.0m     o  d        cr|mn|---annan210210s2018    xx |||||o     ||| 0|eng d  a9781315161495  aoapencoapen0 aeng  adc 7aTDCT2bicssc1 aVivero-Pol, Jose Luis4edt00aRoutledge Handbook of Food as a Commons  bTaylor & Francisc2018  a1 online resource (408 p.)  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier0 aFree-to-readfUnrestricted online access2star  aFrom the scientific and industrial revolution to the present day, food - an essential element of life - has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been an increased recognition that this can be challenged and reconceptualized if food is regarded and enacted as a commons.    This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. Chapters do not define the notion of commons but engage with different schools of thought:    the economic approach, based on rivalry and excludability;  the political approach, recognizing the plurality of social constructions and incorporating epistemologies from the South;  the legal approach that describes three types of proprietary regimes (private, public and collective) and different layers of entitlement (bundles of rights); and  the radical-activist approach that considers the commons as the most subversive, coherent and history-rooted alternative to the dominant neoliberal narrative.  These schools have different and rather diverging epistemologies, vocabularies, ideological stances and policy proposals to deal with the construction of food systems, their governance, the distributive implications and the socio-ecological impact on Nature and Society.    The book sparks the debate on food as a commons between and within disciplines, with particular attention to spaces of resistance (food sovereignty, de-growth, open knowledge, transition town, occupations, bottom-up social innovations) and organizational scales (local food, national policies, South-South collaborations, international governance and multi-national agreements). Overall, it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food, the planet and living beings.  aAll rights reserveduhttp://oapen.org/content/about-rights  aEnglish 7aFood and beverage technology2bicssc  aeconomic approach  afood  afoodsystems  aHandbook  alegal approach  apolitical approach  aradical-activist approach1 aDe Schutter, Olivier4edt1 aDe Schutter, Olivier4oth1 aFerrando, Tomaso4edt1 aFerrando, Tomaso4oth1 aMattei, Ugo4edt1 aMattei, Ugo4oth1 aVivero-Pol, Jose Luis4oth0 aDOAB Library.40uhttps://directory.doabooks.org/handle/20.500.12854/3761470zFree-to-read: DOAB: description of the publication  c93001d93001