The co-production of sustainability by learning networks. The case of reconstruction of knowledge and practices around bread production.

According to transition theories, a full adhesion to sustainability paradigm for agro- food system requires radical changes, addressed to redefine the whole socio-technical system underlying food production and consumption practices. Through them a complex re-organization of systems of knowledge, rules and norms of behaviour, and a re-design of the organisational and material infrastructures involved in production and consumption practices take place. Many grassroots initiatives, developing out of the conventional system and aimed at creating alterna- tives to it, are showing the potentials and also the challenges of this complex process of change. Interaction and learning processes developing within hybrid networks, including all the diverse actors engaged in the change, prove to be crucial to this process of innovation. Within these net- works actors mobilise their knowledge and create new frames of common understanding. This learning process results in shared knowledge which, translated into new attitudes and practices, allows a coherent re-configuration of all the components of the system, from the level of produc- tion to that of consumption. In this paper we aim at adopting this approach to deal with the innovation pathways that are af- fecting one of the agro-food chains which has been most transformed over the modernization of the agro-food system, the production of bread. In response to producers’ and consumers’ needs, in Italy this chain is at the centre of a myriad of local initiatives. Moving on a common trajectory of social innovation, they are committed to redefine genetic materials (through a different ap- proach to research), cultivation techniques and processing technologies (new knowledge and skills and appropriate equipment), organizational models (territorially and socially embedded), value chain (grounded on different shared values), cultural meanings. The learning processes that drive these changes stem from the interaction that develops among a variety of social and institu- tional actors. The analysis develops through a case study on a specific learning network in Tuscany. On the background of the multiple changes involved within the whole chain, an in-depth analysis of the aspects which interest the reorganization of the production phase allows to highlight the chal- lenges to be tackled in order to fully pursue sustainability

충남 지역순환 농식품체계와 로컬푸드 연구회 제12회 워크숍(Mark Winne,Vanessa Malandrin)

Introduction Food is always in the news: from the latest facts and figures on obesity, diabetes, and other health problems related to diet, to the call for more locally grown produce in schools. From the power of agribusiness and the threats of factory farming to the water, soil, and public health, to the desire to preserve small farms, for both their economic and environmental benefits. And then there are older, persistent themes, about school kids and the elderly and the poor who simply can’t afford enough to eat—or at least not the kind of food that will keep them healthy. - 이후 생략￭Doing Food Policy Councils Right : A Guide to Development and Action Introduction 1.Some Why's and What's of Food Policy Action 2.The Basics of Food Policy Action 3.Developing an FPC 4. Puttiong the "Policy" in an FPC 5.Operating a Food Policy Council 6.Evaluating Partnership, Goals, and Accomplichments 7.Lseeons Learned Food Policy Council Resources References Acknowledgements ￭이탈리아 먹거리 담론의 진화과정과 그 영향 -로컬푸드,슬로푸드- (Gianluca Brunori 교수, Vanessa Malandrin 연구원 피사 대학) 1.이탈리아 토스카나 주 2.먹거리 담론의 진화 3."품질로의 전환" 단계 4.먹거리에 대한 새로운 (사회적) 합의 5.슬로푸드 운동 6.새롭게 등장한 논리구조 및 긍정적 결과 7.향후 과

Aree umide artificiali della Toscana Nord-Occidentale.I BOTTACCI DI MASSA PISANA (LU)

Viene descritto il paesaggio vegetale seminaturale e la flora di alcune antiche casse di esondazione posizionate tra Pisa e Lucc

The Evolving Role of Bread in the Tuscan Gastronomic Culture

In recent years the interest in gastronomy and culinary tourism has considerably increased both among consumers, and in the academic field. Culinary tourism is rapidly growing, partly due to the significant media attention. Cultural differences are well reflected in the choice of food, the food preparation procedures and the rituals of eating and drinking. In their quest for authenticity tourists appreciate the local culinary traditions and consider them as a genuine cultural experience.The aim of this book is to provide an insight into the intricate relationship of gastronomy and culture by presenting case studies from various countries and regions. Doing it, we strived to emphasize some of the major issues and highlight the practical implications for tourism development

2012 로컬푸드 컨퍼런스 in 충남 (Mark Winne, Gianluca Brunori,Vanessa Malandrin, 다니구치 요시미츠 아키타, 허남혁)

I.로컬푸드 국제심포지엄in충남 :로컬푸드 활성화와 지역순환식품체계 구축을 위한 지방정부 차원의 계획수립 방안 II.로컬푸드 국내 컨퍼런스 in 충남목 차 I.로컬푸드 국제심포지엄in충남 :로컬푸드 활성화와 지역순환식품체계 구축을 위한 지방정부 차원의 계획수립 방안 -미국 사례 (Mark Winne 푸드시스템 활동가 겸 저술가) -이탈리아 사례 (Gianluca Brunori,Vanessa Malandrin 피사대학 교수,강사) -일본사례 (다니구치 요시미츠 아키타 현립대학 교수) -충남 사례 (허남혁 충남발전연구원 책임연구원) II.로컬푸드 국내 컨퍼런스 in 충남 1. [제1세션] 사회적경제와 공공급식 2. [제2세션] 지역생협: 생협의 중심적 가치로서의 로컬푸드 실천방안 모색 3. [제3세션] 지자체 정책과 거버넌스 4. [제4세션] 식생활교육: 충남학교식생활교육 체험장 조성의미와 개선방향 5. [제5세션] 꾸러미: FTA시대 꾸러미사업의 의미와 협력과제 6. [제6세션] 학교‧공공급식: 학교급식을 넘어 공공급식으로 확대를 위한 로컬푸드 운동의 과제 7. [제7세션] 지역식품체계 구축을 위한 농민직판 활성화 방안 8. [제8세션] 슬로푸드 이야기마당: 생물종다양성과 로컬푸