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Global versus regional food

Albrecht, S.; Stirn, S.; Meyer, R.

The liberalisation of trade and capital transactions since the 1970s has strongly contributed to what today is known as globalisation. Food of all sorts, fresh as well as processed, and agricultural raw materials also became increasingly part of a worldwide division of labour and production. Especially by foreign direct investment and globally integrated networks of trade, transnational agro and food corporations emerged. Intertwined are processes of concentration in the retail sector of many countries. Today vertically integrated transnational food businesses represent a dominant market share. But regional and local food is still alive, in parts vibrant and developing, driven by quality and prominence of the producing regions. Furthermore, new paths of distribution as well as direct links between producers and consumers constitute short supply chains of food and thus relevant alternatives to globalised practices.

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Verlagsausgabe §
DOI: 10.5445/IR/120100170
Veröffentlicht am 10.12.2018
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Technikfolgenabschätzung und Systemanalyse (ITAS)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2014
Sprache Englisch
Identifikator ISSN: 0943-8246, 1619-7623, 2199-9201
KITopen-ID: 120100170
HGF-Programm 48.01.01 (POF II, LK 01) Nachhaltige Entwicklung
Erschienen in Technikfolgenabschätzung, Theorie und Praxis
Verlag Oekom Verlag
Band 23
Heft 3
Seiten 41-51
Externe Relationen Abstract/Volltext
KIT – Die Forschungsuniversität in der Helmholtz-Gemeinschaft
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