Sustainable Food Consumption in China: Changing Foodscapes, Values and Practices [Hardcover]

1. Introduction 2. Conceptualizing Sustainable Food Consumption and the Urban Foodscape 3. Foodscapes, Consumption and Sustainability in China and Guangzhou 4. Researching Sustainable Food Consumption Across Urban China and Guangzhou 5. Trends in Sustainable Food Consumption: Values and Drivers Across China 6. Locating Values of Sustainability Through Conventional and Alternative Foodscapes 7. Practising Sustainable Food Consumption Through the Lived Experiences of Guangzhous Foodscape 8. Conclusion

This book investigates the current and potential roles of food consumption to address sustainability challenges in China.

Alex Hughes is Chair in Economic Geography at Newcastle University in the UK. Her research addresses social justice and environmental sustainability challenges in global supply chains, including issues of corporate responsibility and sustainable production and consumption in Kenya, South Africa, Malawi, Pakistan, Malaysia, Brazil, China, the UK, and the USA. Studies have addressed challenges associated with labour standards, including forced labour and modern slavery, antimicrobial resistance, product safety, and environmental sustainability in sectors including food, horticulture, textiles, and personal protective equipment. Many of the projects have involved interdisciplinary and international collaboration, and partnership with state, commercial, and third sector organizations.

Shuru Zhong is Associate Professor in the School of Tourism Management at Sun Yat-sen University in China. She is a cultural anthropologist in the field of food study and consumer culture and has conducted research and published widely on sustainable food systems and consumption in China.

Mike Crang is Professor of Geography at the University of Durham in the UK, with expertise in the field of cultural geography. His wl+