株式会社極東書店トップ ＞ 商品一覧 ＞ Achieving the Sustainable Development Goals through Sustainable Food Systems.
商品詳細
Achieving the Sustainable Development Goals through Sustainable Food Systems. 持続可能な食料制度を通じてSDGsを達成する
・ISBN 978-3-030-23968-8 hard EUR 149.99
￥40,091.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
お気に入り
★★★
| 著者・編者 | Valentini, Riccardo / Sievenpiper, J. / Antonelli, M. et al. (eds.), |
|---|---|
| 出版社 | (Springer, GW) |
| 出版年月 | 2019 |
| ページ数 | 262 pp. |
| 言語 | ENG |
| ニュース番号 | ＜653-580 653-L474＞ |
解説
This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapters from experts in the field cover main challenges in the food system and propose methods for achieving long term sustainability. Authors focus on how sustainability can be achieved along the whole food chain and in different contexts. Timely issues such as food security, climate change and migration and sustainable agriculture are discussed in depth.
The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readers working in different areas related to sustainability and food production.
The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.
The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readers working in different areas related to sustainability and food production.
The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.