Food Co-Operatives in Turkey - Building Alternative Food Networks

This book addresses the roles played by food co-operatives in the attempt to build alternative food networks, drawing on an in-depth analysis of case studies in Turkey.

Sommario

1. Theoretical and contextual framework
2. The experience of a consumer food co-op: BÜKOOP
3. The experience of a producer food co-op: Vak¿fl¿ co-op
4. Conclusions and implications

Info autore

Özlem Öz is Professor of Organization Studies at Böaziçi University, Turkey. She won the Turkish Academy of Sciences' 'Successful Young Scientists Award' and 'Encouragement Award in Social Sciences and Humanities,' and was the co-winner of the 2018 Best Article Prize of the International Journal of Urban and Regional Research. She is the author of many articles and two books, The Competitive Advantage of Nations: The Case of Turkey (1999) and Clusters and Competitive Advantage: The Turkish Experience (2004).
Zühre Aksoy is Associate Professor of Political Science and International Relations at Böaziçi University, Turkey. She has authored several book chapters and articles in journals including Global Environmental Politics, Journal of Rural Studies, and Food, Culture & Society. She is a lead author in the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) Transformative Change Assessment (2022-2025).

Dettagli sul prodotto

• Autori: Zühre Aksoy, Ozlem Aksoy Oz, Özlem Öz
• Editore: Taylor & Francis Ltd.
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 30.01.2025
• EAN: 9781032266282
• ISBN: 978-1-0-3226628-2
• Pagine: 84
• Serie: Routledge Focus on Environment and Sustainability
• Categorie: Scienze sociali, diritto, economia > Scienze sociali, tematiche generali; Sociology, NATURE / Ecology, SOCIAL SCIENCE / Agriculture & Food, Food & society, Environmental Management, Social impact of environmental issues, Agricultural science, Human Geography, Manufacturing industries, Medical Sociology, Agriculture & Related Industries, Agribusiness and primary industries, Cultural studies: food and society, Business and the environment; ‘green’ approaches to business, Business & the environment, 'Green' approaches to business, Food Manufacturing & Related Industries, food;Turkey;building;networks