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Chapter 1 INTRODUCTION The food commons are coming …

dc.contributor.authorVivero-Pol, Jose Luis
dc.contributor.authorFerrando, Tomaso
dc.contributor.authorDe Schutter, Olivier
dc.contributor.authorMattei, Ugo
dc.date.accessioned2025-03-07T15:45:02Z
dc.date.available2025-03-07T15:45:02Z
dc.date.issued2018
dc.date.submitted2018-11-01 23:55:55
dc.date.submitted2019-10-17 14:39:57
dc.date.submitted2020-04-01T11:55:17Z
dc.identifier1002507
dc.identifierOCN: 1082954279
dc.identifierhttp://library.oapen.org/handle/20.500.12657/27500
dc.identifier.urihttps://doab-dev.siscern.org/handle/20.500.12854/156871
dc.description.abstractThis book aims to open that discussion in the belief that we can obtain for food at least some of the (though partial) successes that we have been able to obtain with water.
dc.languageEnglish
dc.rightsopen access
dc.subject.otherFood
dc.subject.othercommons
dc.subject.otherthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
dc.titleChapter 1 INTRODUCTION The food commons are coming …
dc.typechapter
oapen.relation.isPublishedByfa69b019-f4ee-4979-8d42-c6b6c476b5f0
oapen.relation.isPartOfBook20f76f84-cc0c-40a0-9591-26eb9dd92f83
oapen.relation.isPartOfBook5c41c8e8-8a7e-4e1f-9173-0cdae8f6df3c
oapen.relation.isPartOfBook09f5d67a-7d38-4888-9663-26a8f3fa83b6
oapen.relation.isbn9781138062627; 9781315161495
oapen.imprintRoutledge
oapen.pages22
dc.anonymitySingle-anonymised
dc.peerreviewidbc80075c-96cc-4740-a9f3-a234bc2598f1
dc.peerreviewtitleProposal review
dc.openreviewNo
dc.responsibilityPublisher
dc.stagePre-publication
dc.reviewtypeProposal
dc.reviewertypeInternal editor
dc.reviewertypeExternal peer reviewer


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