Sustainable food planning: evolving theory and practice

This book addresses the rapidly developing field of research into sustainable food systems. Forty five chapters aim to stimulate a dialogue between the different disciplines, academics and practitioners, working on the issue of sustainable food systems. Refereed papers present research and practice at a range of scales and with a variety of practical and theoretical models, reviewing and elaborating definitions of sustainable food systems, and beginning to define ways of achieving them. Four different themes have been defined as entry-points into the discussion of 'sustainable food planning'. These are (1) urban food governance, (2) integrating health, environment and society, (3) urban agriculture (4) planning and design. The publication is set in the context of an urbanising world, in which cities are assuming a larger role in debates about the security and sustainability of the global food system. Hence, planning for sustainable food production and consumption has become an increasingly important issue for planners, policymakers, designers, farmers, suppliers, activists, business and scientists alike. The rapid growth of the food planning movement owes much to the unique multi-functional character of food systems. In the wider contexts of global climate change, resource depletion, a burgeoning world population, competing food production systems and diet-related public health concerns, the book seeks to articulate evolving paradigms for urban and regional planning capable of supporting sustainable and equitable food systems are urgently needed. It has been developed with encouragement from the Association of European Schools of Planning's (AESOP) food interest group. Contributing authors reflect practice in Europe and North America.