Knowledge for better food systems

Reframing convenience food

This book, by Peter Jackson et al., looks at different types of convenience foods and why consumers use them, and seeks to apply its findings to policies for healthy and sustainable diets.

Publisher’s summary

This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.

 

Reference

Jackson, P., Brembeck, H., Everts, J., Fuentes, M., Halkier, B., Hertz, F.D., Meah, A., Viehoff, V. and Wenzl, C., 2018. Reframing Convenience Food. Palgrave Macmillan, Springer, Cham.

Read more here. See also the Foodsource resource What are the influences on our food choices?

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Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.

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