Advertisement

Reframing Convenience Food

  • Peter Jackson
  • Helene Brembeck
  • Jonathan Everts
  • Maria Fuentes
  • Bente Halkier
  • Frej Daniel Hertz
  • Angela Meah
  • Valerie Viehoff
  • Christine Wenzl

Table of contents

  1. Front Matter
    Pages i-xi
  2. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 1-13
  3. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 15-38
  4. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 39-58
  5. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 59-88
  6. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 89-116
  7. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 117-135
  8. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 137-162
  9. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 163-191
  10. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 193-220
  11. Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz et al.
    Pages 221-236
  12. Back Matter
    Pages 237-274

About this book

Introduction

This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.

Keywords

consumption unhealthy ERA-Net Sustainable Food programme cooking culinary practice public health ecology of food sustainable

Authors and affiliations

  • Peter Jackson
    • 1
  • Helene Brembeck
    • 2
  • Jonathan Everts
    • 3
  • Maria Fuentes
    • 4
  • Bente Halkier
    • 5
  • Frej Daniel Hertz
    • 6
  • Angela Meah
    • 7
  • Valerie Viehoff
    • 8
  • Christine Wenzl
    • 9
  1. 1.Department of GeographyUniversity of SheffieldSheffieldUnited Kingdom
  2. 2.Centre for Consumer ScienceUniversity of GothenburgGothenburgSweden
  3. 3.Institute of Geosciences and GeographyMartin-Luther-UniversityHalle-WittenbergGermany
  4. 4.Centre for Consumer ScienceUniversity of GothenburgGothenburgSweden
  5. 5.Department of SociologyCopenhagen UniversityCopenhagenDenmark
  6. 6.Department of Communication and ArtsRoskilde UniversityRoskildeDenmark
  7. 7.Department of GeographyUniversity of SheffieldSheffieldUnited Kingdom
  8. 8.Institute of EducationUniversity College LondonLondonUnited Kingdom
  9. 9.Institute of GeographyUniversity of BonnBonnGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-78151-8
  • Copyright Information The Editor(s) (if applicable) and The Author(s) 2018
  • Publisher Name Palgrave Macmillan, Cham
  • eBook Packages Social Sciences
  • Print ISBN 978-3-319-78150-1
  • Online ISBN 978-3-319-78151-8
  • Buy this book on publisher's site