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Routledge Handbook of Food as a Commons


ISBN13: 9781138062627
Published: December 2018
Publisher: Routledge
Country of Publication: UK
Format: Hardback
Price: £190.00



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From 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 in terms of food, planet and living beings of a shift to the alternative paradigm of food as a commons.

Subjects:
Food Law
Contents:
1. Introduction
Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier de Schutter and Ugo Mattei
PART I: REBRANDING FOOD AND ALTERNATIVE NARRATIVES OF TRANSITION
2. The idea of food as a commons: multiple understandings for multiple dimensions of food
Jose Luis Vivero-Pol
3. The food system as a commons
Giacomo Pettenati, Alessia Toldo and Tomaso Ferrando
4. Growing a care-based commons food regime
Marina Chang
5. New roles for citizens, markets and the state towards an open-source agricultural revolution
Alex Pazaitis and Michel Bauwens
6. Food security as a global public good
Cristian Timmermann
PART II: EXPLORING THE MULTIPLE DIMENSIONS OF FOOD
7. Food, needs and commons
John O´Neill
8. Community-based commons and rights systems
George Kent
9. Food as cultural core: human milk, cultural commons and commodification
Penny Van Esterik
10. Food as a commodity
Noah Zerbe
PART III: FOOD-RELATED ELEMENTS CONSIDERED AS COMMONS
11. Traditional agricultural knowledge as a commons
Victoria Reyes-García, Petra Benyei and Laura Calvet-Mir
12. Scientific knowledge of food and agriculture in public institutions: movement from public to private goods
Molly D. Anderson
13. Western gastronomy, inherited commons and market logic: cooking up a crisis
Christian Barrère
14. Genetic resources for food and agriculture as commons
Christine Frison and Brendan Coolsaet
15. Water, food and climate commoning in South African cities: contradictions and prospects
Patrick Bond and Mary Galvin
PART IV: COMMONING FROM BELOW: CURRENT EXAMPLES OF COMMONS-BASED FOOD SYSTEMS
16. The ‘campesino a campesino’ agroecology movement in Cuba: food sovereignty and food as a commons
Peter M. Rosset and Valentín Val
17. The commoning of food governance in Canada: pathways towards a national food policy?
Hugo Martorell and Peter Andrée
18. Food surplus as charitable provision: obstacles to re-introducing food as a commons
Tara Kenny and Colin Sage
19. Community-building through food self-provisioning in Central and Eastern Europe: an analysis through the food commons framework
Bálint Balázs
PART V: DIALOGUE OF ALTERNATIVE NARRATIVES OF TRANSITION
20. Can food as a commons advance food sovereignty?
Eric Holt-Giménez and Ilja van Lammeren
21. Land as a commons: examples from United Kingdom and Italy
Chris Maughan and Tomaso Ferrando
22. The centrality of food for social emancipation: civic food networks as real utopias projects
Maria Fonte and Ivan Cucco
23. Climate change, the food commons and human health
Cristina Tirado
24. Conclusions
Olivier de Schutter, Ugo Mattei, Jose Luis Vivero-Pol and Tomaso Ferrando,