Chapter 1 INTRODUCTION The food commons are coming …

Vivero-Pol, Jose Luis; Ferrando, Tomaso; De Schutter, Olivier; Mattei, Ugo

Download Url(s)

https://library.oapen.org/bitstream/20.500.12657/27500/1/9781351665520_oachapter1.pdf
---
https://library.oapen.org/bitstream/20.500.12657/27500/1/9781351665520_oachapter1.pdf
---
https://library.oapen.org/bitstream/20.500.12657/27500/1/9781351665520_oachapter1.pdf
---
https://library.oapen.org/bitstream/20.500.12657/27500/1/9781351665520_oachapter1.pdf

Author(s)

Vivero-Pol, Jose Luis

Ferrando, Tomaso

De Schutter, Olivier

Mattei, Ugo

Language

English

Show full item record

Abstract

This 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.

Book

Routledge Handbook of Food as a Commons

URI

https://directory.doabooks.org/handle/20.500.12854/27692

Keywords

Food; commons; thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes

ISBN

9781138062627; 9781315161495

Publisher

Taylor & Francis

Publisher website

http://www.taylorandfrancis.com/

Publication date and place

2018

Imprint

Routledge

Rights

https://creativecommons.org/licenses/by-nc-nd/4.0/

OAPEN harvesting collection

Except where otherwise noted, this item's license is described as open access