Sodano V. (2019). Innovation trajectories and sustainability in the food system. Sustainability, 01/03/2019, vol. 11, n. 5, p. 1-19.
https://doi.org/10.3390/su11051271
https://doi.org/10.3390/su11051271
Titre : | Innovation trajectories and sustainability in the food system (2019) |
Auteurs : | V. Sodano |
Type de document : | Article |
Dans : | Sustainability (vol. 11, n. 5, 01/03/2019) |
Article en page(s) : | p. 1-19 |
Langues : | Anglais |
Langues du résumé : | Anglais |
Catégories : |
Thésaurus IAMM INNOVATION ; DEVELOPPEMENT DURABLE ; SYSTEME AGROALIMENTAIRE ; CHANGEMENT TECHNOLOGIQUE ; AGROECOLOGIECatégories principales 06 - AGRICULTURE. FORÊTS. PÊCHES ; 6.4 - Production Agricole. Système de Production |
Résumé : | The goal of the study is to answer the question of whether the current processes of technological change and innovation within the agri-food system could help to increase its sustainability. Four strands of literature are used to unveil the nexus between sustainability and innovation: models of technical change and innovation, sustainability definitions, agroecology as a science and political movement, and the conceptualization of food regimes. The results indicate that innovation processes in the system follow two innovation trajectories, leading to two different food regimes, with opposite effects on sustainability. Since market forces push towards the less sustainable regime, adequate interventions are required in order to assure the sustainability of the system. |
Cote : | En ligne |
URL / DOI : | https://doi.org/10.3390/su11051271 |