By Peter Nijkamp and Jean-Louis Rastoin
The global curiosity in sustainable improvement has not just triggered ecological advancements in coverage and examine in key sectors comparable to or transportation, but additionally within the administration and overview of latest life similar to fit foodstuff intake and sustainable use of goods. during this context, agriculture is a crucial instance as a result of its twin nature as either a high-tech region generating glossy mass items and likewise a conventional quarter generating environmentally-friendly goods.Illustrated by way of more than a few case experiences from throughout Europe, this quantity examines the interface of agricultural - and infrequently rural - improvement and the social and monetary feasibility of conventional modes of construction and intake. It offers an outline of many of the innovations and rules touching on sustainable agriculture and offers a severe evaluate of the possibilities of conventional creation modes, from neighborhood, neighborhood, nationwide and worldwide views.
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Extra info for Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)
As a recreational resource) in a sustainable development perspective (for a review, see van den Bergh, 1996). Furthermore, it is increasingly recognized that the condition of the soil has a variety of direct and indirect impacts on the quality and resilience of ecosystems with serious consequences for biodiversity, not only locally but also globally. g. in relation to deforestation (Chomitz and Gray, 1996); soil rehabilitation (Beinat and Nijkamp, 1999; Nijkamp, 2000); or urban renewal (Finco and Nijkamp, 2000).
Traditional Food Production and Rural Sustainable Development 36 • Grassland area per utilizable agricultural area (UAA) In comparison with arable land, grassland has many environmental advantages. First of all, the loss of nitrogen under grassland is significantly smaller than under arable land.
Long confined to the small circle of militant ecologists, it has since been largely mediatized and taken up by firms and governments alike (Boutaud, 2002). Primarily concerned is the food industry, as it takes its products from nature and provides its products to people. Having demonstrated the limits of the agro-industry model and suggested the outlines of an alternative model, we will now attempt to sketch the outlines of a public policy of ‘sustainable food development’ (SFD) based on three objectives: • • • A balanced diet for all (equity); A production model which respects the environment (ecology); ‘Socially responsible’ economic efficiency (economy).
Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series) by Peter Nijkamp and Jean-Louis Rastoin