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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 diversities: biodiversity of
ecological sources of food supply; socio-territorial diversity; and
cultural diversity of food traditions. In keeping with this
transdisciplinary perspective, the book collects a large number of
contributions that examine, firstly the relationships between
agrobiodiversity, rural sustainable systems and food diversity; and
secondly, the issues concerning typicality (food specialties/food
identities), rural development and territorial communities. Lastly,
it explores legal questions concerning the regulations aiming to
protect both the food diversity and the right to food, in the light
of the political, economic and social implications related to the
problem of feeding the world population, while at the same time
respecting local communities' rights, especially in the developing
countries. The book collects the works of legal scholars,
agroecologists, historians and sociologists from around the globe.
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