Overview
Community planning is starting to include a broader food systems focus, spanning topics such as nutrition and health outcomes, sustainable farming practices, economic and social implications of local food production, distribution, and consumption. Together, these issues are a driving force for the passions of those seeking positive change in their communities through healthy food. The purpose of this book is to explore how and where local food and farms, as part of a local or regional food system, can positively impact both economic development and overall well-being of communities. Across North America, there are good examples of the ways in which innovative local food systems provide opportunities for: increasing job growth and entrepreneurship; retaining local farmers on their land while nourishing their community; and providing communities places to congregate, bond, and become closer-knit. Six such examples are highlighted, each illustrating a novel model offering unique contributions to community economic health and well-being. These important cases offer practitioners, advocates, academics, and students insight into how applications can be built or studied in their own communities.
Full Product Details
Author: Rhonda Phillips (Purdue University, USA) ,
Chris Wharton (Arizona State University, USA)
Publisher: Taylor & Francis Ltd
Imprint: Routledge
Dimensions:
Width: 13.80cm
, Height: 1.50cm
, Length: 21.60cm
Weight: 0.317kg
ISBN: 9780415727068
ISBN 10: 0415727065
Pages: 270
Publication Date: 30 November 2015
Audience:
Professional and scholarly
,
College/higher education
,
Professional & Vocational
,
Tertiary & Higher Education
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Author Information
Rhonda Phillips is the author/editor of eighteen books on community development and related topics. She offers both practice and academic perspectives on the ever-changing topic of community revitalization and is a certified planner (American Institute of Certified Planners). She is a professor in the agricultural economics department and Dean of the Honors College at Purdue University, and was formerly with Arizona State University’s School of Community Resources and Development and Global Institute of Sustainability. Christopher Wharton is an associate professor of Nutrition at Arizona State University (ASU). He directs ASU’s Food Systems Transformation Initiative, focused on building more equitable, diverse, and resilient food systems, and is co-founder of Chow Locally, LLC, a Phoenix-based food hub supporting local farms and healthy food access.
