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This book offers the first framing of potential social science approaches to the compelling and yet hugely under-researched topic of food waste.
1. A brief pre-history of food waste and the social sciences (David Evans, Hugh Campbell and Anne Murcott)
2. From risk to waste: global food waste regimes (Zsuzsa Gille)
3. ‘Waste? You mean by-products!’ From bio-waste management to agro-ecology in Italian winemaking and beyond (Anna Krzywoszynska)
4. The performativity of food packaging: market devices, waste crisis and recycling (Gay Hawkins)
5. Arbiters of waste: date labels, the consumer and knowing good,... MORE
6. Food, waste and safety: negotiating conflicting social anxieties into the practices of domestic provisioning (Matt Watson and Angela Meah)
7. Practising thrift at dinnertime: mealtime leftovers, sacrifice and family membership (Benedetta Cappellini and Elizabeth Parsons)
8. Food waste bins: bridging infrastructures and practices (Alan Metcalfe, Mark Riley, Stewart Barr, Terry Tudor, Guy Robinson and Steve Guilbert)
9. Eating from the bin: Salmon heads, waste and the markets that make them (Benjamin Coles and Lucius Hallett IV)
10. Food waste in Australia: the freegan response (Ferne Edwards and Dave Mercer)
11. A ‘lasting transformation’ of capitalist surplus: from food stocks to feedstocks (Martin O’Brien)
12. The disposal of place: facing modernity in the kitchen-diner (Rolland Munro)
Notes on contributors
David Evans is Lecturer in Sociology and Sustainable Consumption Institute Research Fellow at the University of Manchester, UK.
Hugh Campbell is Professor of Sociology at the University of Otago, NZ.
Anne Murcott isProfessorial Research Associate at the SOAS Food Studies Centre, UK.