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oapen-20.500.12657-27500
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oapen-20.500.12657-275002021-11-12T15:54:07Z Chapter 1 INTRODUCTION The food commons are coming … Vivero-Pol, Jose Luis Ferrando, Tomaso De Schutter, Olivier Mattei, Ugo Food commons bic Book Industry Communication::T Technology, engineering, agriculture This book aims to open that discussion in the belief that we can obtain for food at least some of the (though partial) successes that we have been able to obtain with water. 2018-11-01 23:55:55 2019-10-17 14:39:57 2020-04-01T11:55:17Z 2020-04-01T11:55:17Z 2018 chapter 1002507 OCN: 1082954279 9781138062627; 9781315161495 http://library.oapen.org/handle/20.500.12657/27500 eng application/pdf Attribution-NonCommercial-NoDerivatives 4.0 International 9781351665520_oachapter1.pdf Taylor & Francis Routledge Handbook of Food as a Commons Routledge 7b3c7b10-5b1e-40b3-860e-c6dd5197f0bb d8656a17-ef2d-49d3-a15d-96d5b42f3652 9781138062627; 9781315161495 Routledge 22 open access
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| institution |
OAPEN
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| collection |
DSpace
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| language |
English
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| description |
This book aims to open
that discussion in the belief that we can obtain for food at least some of the (though partial)
successes that we have been able to obtain with water.
|
| title |
9781351665520_oachapter1.pdf
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| spellingShingle |
9781351665520_oachapter1.pdf
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| title_short |
9781351665520_oachapter1.pdf
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| title_full |
9781351665520_oachapter1.pdf
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| title_fullStr |
9781351665520_oachapter1.pdf
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| title_full_unstemmed |
9781351665520_oachapter1.pdf
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| title_sort |
9781351665520_oachapter1.pdf
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| publisher |
Taylor & Francis
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| publishDate |
2018
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| _version_ |
1771297415710638080
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