Urged on by new expectations of society, key rural players experiment with different agricultural and food systems, showing proof of creativity and stubbornness faced with the ever-dominant mass production.But what type of sustainable development are societies seeking? How do we choose the innovations to achieve it? What role can research and public policies play to support the emergence of these innovations?
How will waste management be organised in the years to come?What are the conflicts between the population and the decision makers? What are the decisive economic factors? What progress has been made in terms of health? The authors of this book answer questions from decision makers on household waste management. They present the historic, sociological, economic and health components that go hand in hand with territorial waste management and the use of technologies in France.
From farm to fork, foodstuffs are subject to numerous controls relating to both food safety and their production and marketing conditions.This work examines these procedures and explores the concrete effects of current monitoring systems in France, England and Italy. It backs up its observations with numerous witness accounts.
The globalisation of trade resulted in a major influx of truffles from China into the European markets from 1994 onwards.The tremendous similarity between these truffles and those of Périgord, combined with a lack of information from truffle growers, storers and consumers, has led to a great deal of confusion and encouraged fraud.
Should pesticides and additives be banned? Do GMO threaten the biodiversity? What should we think of organic foods? Will we be able to feed the world in 2050? Are biofuels leading us to famine? Sixty questions for which the author gives you the key to understanding the "food system" better - starting in the fields and ending in our bodies.
INRA and CIRAD have summarised the strategic thinking for sustainable food in developed and developing countries. The convening of public and private players and of researchers has produced an inventory of knowledge on the key points in food, in relation to its impacts on the environment, health, the economy and society, in a context of global change.
This book gives us an insight into the fascinating history of chocolate, the saga of a delicacy known as the "food of the gods". It takes us on a journey around the world to discover how cocoa is grown and processed.
An ethnographical approach to dietary habits among the working classes in the second half of the 19th century, a descriptive and comprehensive typology of working class families according to their saving habits, consumption patterns and lifestyle.