Wild ideas in food

Christopher Münke, Afton Marina Szasz Halloran, Paul Vantomme, Joshua David Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis, Miles Irving

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

3 Citations (Scopus)

Abstract

Foraging for all manner of wild plants, animals and fungi and their products makes up part of the traditional diets of approximately 300 million worldwide (Bharucha and Pretty, 2010). Furthermore, their relevance in the global food supply is often underestimated, as policies and statistics at national and regional levels tend to neglect their importance for food sovereignty and food culture (Bharucha and Pretty, 2010). Foraged plants often grow spontaneously and many exist independent of human interaction (Heywood, 1999)
Original languageEnglish
Title of host publicationThe Routledge Handbook of Sustainable Food and Gastronomy
EditorsPhilip Sloan, Willy Legrand, Clare Hindley
Number of pages8
Place of PublicationNew York
PublisherRoutledge
Publication date2015
Pages206-213
Chapter19
ISBN (Print)978-0-415-70255-3
ISBN (Electronic) 978-0-203-79569-9
Publication statusPublished - 2015

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