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In this insightful book, Gray and Hinch explore the phenomenon of
food crime. Through discussions of food safety, food fraud, food
insecurity, agricultural labour, livestock welfare, genetically
modified foods, food sustainability, food waste, food policy, and
food democracy, they problematize current food systems and
criticize their underlying ideologies. Bringing together the best
contemporary research in this area, they argue for the importance
of thinking criminologically about food and propose radical
solutions to the realities of unjust food systems.
Food today is over-corporatized and under-regulated. It is involved
in many immoral, harmful, and illegal practices along production,
distribution, and consumption systems. These problematic conditions
have significant consequences on public health and well-being,
nonhuman animals, and the environment, often simultaneously. In
this insightful book, Gray and Hinch explore the phenomenon of food
crime. Through discussions of food safety, food fraud, food
insecurity, agricultural labour, livestock welfare, genetically
modified foods, food sustainability, food waste, food policy, and
food democracy, they problematize current food systems and
criticize their underlying ideologies. Bringing together the best
contemporary research in this area, they argue for the importance
of thinking criminologically about food and propose radical
solutions to the realities of unjust food systems.
This second volume in the Food Policy series focuses on critical
nutrition and dietetics studies, offering an innovative and
interdisciplinary exploration of the complexities of the food
supply and the actors in it through a new critical lens. The volume
provides an overview of the growth of critical nutrition and
dietetics since its inception in 2009, as well as commentary on its
continuing relevance and its applicability in the fields of
dietetic education, research, and practice. Chapters address key
topics such as how to bring critical dietetics into conventional
practice, applying critical diets in clinical practice, policy
applications, and new perspectives on training and educating a
critical nutrition and dietetic workforce. Contributing authors
from around the globe also discuss the role of critical nutrition
dietetics in industry, private practice, and consultancy, as well
the role of critical dietetics in addressing the food, hunger, and
health issues associated with the world economic crisis. The
authors designed the volume to be a reference work for students
enrolled in undergraduate and postgraduate courses in Critical
Nutrition, Critical Food Studies, and Critical Dietetics. Each
chapter offers concise aims and learning outcomes, as well as
assignments for students and a concise chapter summary. These
features enhance the value of the volume as a learning tool.
This book explores the links between food and democracy. It
addresses how democratic principles can be used to shape our food
system and takes a practical 'how-to' approach to using democratic
processes to regain control of the food we eat. It also highlights
what food democracy looks like on the ground and how individuals,
communities and societies can be empowered to access, cook and eat
healthy food in ways that are sustainable. Food democracy, as a
concept, is a social movement based on the idea that people can and
should be able to actively participate in shaping the food system
rather than being passive spectators. The book is useful for
university and advanced TAFE courses that cover topics examining
food in health sciences, social sciences and other areas of study.
It is also relevant to health practitioners, nutritionists, food
advocates, policy makers and others with a keen interest in
exploring an alternative to the industrial food system known as
"Big Food."
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