Food Diversity Between Rights, Duties and Autonomies Legal Perspectives for a Scientific, Cultural and Social Debate on the Right to Food and Agroecology /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Isoni, Alessandro (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Troisi, Michele (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Pierri, Maurizia (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: LITES - Legal Issues in Transdisciplinary Environmental Studies, 2
• Θέματα: Private international law.; Conflict of laws.; Law-Europe.; Biodiversity.; Agricultural economics.; International law.; Trade.; Food-Biotechnology.; Private International Law, International & Foreign Law, Comparative Law .; European Law.; Agricultural Economics.; International Economic Law, Trade Law.; Food Science.

The book reflects on the issues concerning, on the one hand, the difficulty in feeding an ever- increasing world population and, on the other hand, the need to build new productive systems able to protect the planet from overexploitation. The concept of "food diversity" is a synthesis of d...

Πίνακας περιεχομένων:

• Part I - Food Diversity, Agrobiodiversity and Typicality: Territories, Tourism, Rural Development: A Comprehensive and Participatory Approach to the Valorisation of Biodiverse Products by Gianluca Brunori, Adanella Rossi and Simona D'Amico
• Remarks on Integrated Production (IP), Different Agricultural Systems and Coordinating Groups by Giuseppina Buia
• Genetically Modified Organisms As Politicizing Products? by Guido Ruivenkamp
• Agroecology and Geographical Indications at the WTO and in the EU between Magic and Rationality: "Reinventing" Marketing Designations to Preserve Rural Economy, Cultural Heritage and the Environment by Rocco Palma
• Food Diversity and Typicality in EU and in Italian Law: Protected Designations of Origins (PDOS); Protected Geographical Indications (PGIS); Traditional Specialty Guaranteed (TSGS) by Silvia Bolognini
• Regional Development if Rural Areas ind Promotion of Local Foods: Comparing the EU and US Approach by Elizabeth Dooley and Allison Condra
• "Short Food Supply Chain" and Promotion of Local Food in EU and Italian Law by Giuliana Strambi
• Rural Development and Food Diversity in France by Séverin Jean
• Regional Quality Labels for Agro-food Products by Clelia Losavio
• Agro-food Typicality and Cultural Heritage: The Case of the Mediterranean Diet by Aida Giulia Arabia
• The Role of Gastronomy and Typical Foods in the Tourism Experience by Luca Zamparini
• Part II - Food Diversity in a Multidimensional Perspective: Food Traditions, Food Security, Right to Food, Market's Evolutionary Processes: Diversity of Food Traditions: A Historical Perspective on Intention and Transformation by Alessandro Isoni
• Food Security: A Challenge for a Global Governance by Fabio Pollice, Valentina Albanese and Giulia Urso
• Considerations on the Subject of Food Security and Food Safety by Francesco Fabrizio Tùccari
• Right to Food and "Tragedy" of the Commons by Antonio Gusmai
• The Constitutional Protection of the Right to Food in Bolivia and Ecuador by Anjeza Sina
• The Impact of Biofuels on the Realization of the Human Right to Food by Martina Cutazzo
• The Matter "Alimentation" in the Italian Constitution by Antonello Denuzzo
• Consumer Choice as a Pathway to Food Diversity: A Case Study of Açaí Berry Product Labelling by Hope Johnson, Christine Parker and Rowena Maguire
• Critical Consumption and Ethical Purchasing Groups (GAS) by Roberto Franco Greco and Virginia Tascagni
• From Districts to Agricultural Enterprise Networks by Nicola Lucifero
• Company Management Oriented Towards Sustainable Development: An Indirect Form of Protection of Food Diversity? by Serenella Luchena
• Part III - Food Diversity as a Legal Value: Principles, Aspects and Problems: The Multifaceted Nature of "Food Diversity" as a Life-related Legal Value by Massimo Monteduro
• Cultural Heritage, Food Diversity and International Law by Saverio Di Benedetto
• Food Diversity between Human and Cultural Rights, Food Sovereignty and Protection of Intangible Cultural Heritage by Maurizia Pierri
• Food and Culture: New Legal Perspectives by Marco Brocca
• Food Diversity and Legal Protection of "Made in Italy" Label by Rosa Calderazzi
• The Right to Food and Food Diversity in the Italian Constitution by Michele Troisi.