Chapter 1 INTRODUCTION The food commons are coming …

dc.contributor.author	Vivero-Pol, Jose Luis
dc.contributor.author	Ferrando, Tomaso
dc.contributor.author	De Schutter, Olivier
dc.contributor.author	Mattei, Ugo
dc.date.available	2021-02-10T12:58:18Z
dc.date.issued	2018
dc.date.submitted	2018-11-01 23:55:55
dc.date.submitted	2019-10-17 14:39:57
dc.date.submitted	2020-04-01T11:55:17Z
dc.identifier	1002507
dc.identifier	OCN: 1082954279
dc.identifier	http://library.oapen.org/handle/20.500.12657/27500
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/27692
dc.description.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.
dc.language	English
dc.rights	open access
dc.subject.other	Food
dc.subject.other	commons
dc.subject.other	thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
dc.title	Chapter 1 INTRODUCTION The food commons are coming …
dc.type	chapter
oapen.relation.isPublishedBy	fa69b019-f4ee-4979-8d42-c6b6c476b5f0
oapen.relation.isPartOfBook	Routledge Handbook of Food as a Commons
oapen.relation.isbn	9781138062627; 9781315161495
oapen.imprint	Routledge
oapen.pages	22

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