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This open access volume discloses rich set of findings and policy recommendations for India towards achieving the SDG 2.1 target of zero hunger by 2030. Through its fourteen chapters, it takes an integrated approach by examining diverse aspects of food and nutrition security through multidisciplinary lens of Agricultural Economics, Nutrition, Crop Sciences, Anthropology and Law, while being rooted in economics. The chapters reflect this diversity in disciplines in terms of the questions posed, the data sets used, and the methodologies followed. Starting from the evolution of policy response for hunger and nutrition security, the book covers aspects such gender budgeting, dietary diversity, women’s empowerment, calorie intake norms, socio-legal aspects of right to health, subjective wellbeing, bio-fortification, crop insurance and food security linkages, interdependence of public distribution system (for food security) and employment guarantee schemes especially during COVID-19 pandemic, effects of dairy dietary supplements, and so on. With its rich discussions, the book is compelling for students, researchers, policy makers, development professionals and practitioners working in areas of food and nutrition security, SDGs, in particular SDG1, SDG2 and SDG5, and sustainable food systems. .

Agriculture --- Sociology. --- Nutrition. --- Food. --- Food security. --- Agricultural Economics. --- Sociology of Food and Nutrition. --- Food Security. --- Economic aspects.

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Our eating decisions are guided by several psychological dimensions: cognitive, emotional, value-based, social, and behavioural. The social psychology of eating helps us understand these dimensions and how we can promote healthy and sustainable eating to improve people's wellbeing. What is most important in deciding what we want to eat? What drives people to go vegan? Do we tend to eat more when we are nervous? Does it change our behavior when we sit at the table with others? Why do we put off starting the diet until the next week? How does online and offline communication influence our eating behaviour? Is it possible to help people change their eating habits thanks to artificial intelligence? These and other questions are answered in this book, with up-to-date literature references and pointers to the most promising developments in the field. An essential text for undergraduate and graduate students, as well as researchers in the fields of psychology and nutrition. Basic social psychology concepts to promote healthy and sustainable eating How food choices are guided by cognitive and emotional input Provides a systematic overview of communication strategies for changing eating behavior.

Psychology. --- Social psychology. --- Sociology. --- Nutrition. --- Food. --- Behavioral Sciences and Psychology. --- Social Psychology. --- Sociology of Food and Nutrition. --- Psicologia social --- Nutrició --- Psychology --- Social psychology --- Sociology --- Nutrition --- Food

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The book offers a multi-scale, epistemically diverse, and sense-making perspectives on the food system. The book argues that sustainable food system transformation is a complex proposition that can better thrive upon the inclusion of consumer perspectives. The book brings together scholarly works of critical scholars and practitioners who bring to bear the uniqueness of places, cultures, histories and interactions in the milieu of food.

Human geography. --- Food science. --- Sustainability. --- Nutrition. --- Sociology. --- Food. --- Human Geography. --- Food Science. --- Sociology of Food and Nutrition. --- Food supply. --- Cultural geography. --- Food habits --- Sustainable development. --- Social aspects.

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Unlike food publications that have been more organized along regional or disciplinary lines, this edited volume is distinctive in that it brings together anthropologists, archaeologists, area study specialists, linguists and food policy administrators to explore the following questions: What kinds of changes in food and foodways are happening? What triggers change and how are the changes impacting identity politics? In terms of scope and organization, this book offers a vast historical extent ranging from the 5th mill BCE to the present day. In addition, it presents case studies from across the world, including Asia, the Pacific, the Middle East, Europe and America. Finally, this collection of essays presents diverse perspectives and differing methodologies. It is an accessible introduction to the study of food, social change and identity. Cynthia Chou is Professor of Anthropology, C. Maxwell and Elizabeth M. Stanley Family Chair of Asian Studies and Director of the Center for Asian and Pacific Studies at the University of Iowa, USA. She received her Ph.D. in Social Anthropology at the University of Cambridge, U.K. in 1994 and was awarded in 2011 the highest Danish academic degree of dr. phil. by the University of Copenhagen, Denmark, in recognition of her work on the sea nomads of Indonesia. Susanne Kerner is Associate Professor in Near Eastern Archaeology in the Department of Cross-Cultural and Regional Studies at the University of Copenhagen, Denmark. She was the director of the German Protestant Institute for Archaeology and History in Amman, Jordan until 1996. Since that time, she has directed and co-directed several excavations and surveys in Jordan from the Neolithic to the Classic periods.

Food --- History. --- Social aspects. --- Ethnology. --- Sociology. --- Nutrition. --- Food. --- Archaeology. --- Food science. --- Sociocultural Anthropology. --- Sociology of Food and Nutrition. --- Archaeology in Society. --- Food Studies. --- Food x --- Identity (Philosophical concept) --- Social change.

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Natalie Jovanovski is Vice Chancellor’s Senior Research Fellow in the School of Health and Biomedical Sciences and Social Equity Research Centre (SERC) at RMIT University, Australia. She is also an Honorary Fellow in the School of Medicine, Dentistry and Health Sciences at The University of Melbourne, Australia. As a health sociologist, Natalie’s research explores the sociocultural factors that shape people’s relationships with food, eating and their bodies, especially women. Her first book, Digesting Femininities: The Feminist Politics of Contemporary Food Culture (Palgrave Macmillan, 2017), won the TASA Raewyn Connell Prize in 2018. This book is the first of its kind to explore how women challenge the powerful sociocultural and gendered phenomenon of diet culture across the broad anti-diet movement and beyond. Showcasing the voices of over 150 everyday women, activists, and health professionals across Australia, New Zealand, Canada, the United States and the United Kingdom, the author provides new insight into anti-diet practices while giving agency for women who remain main targets of diet culture. Using Pierre Bourdieu’s concept of habitus as a novel starting point to develop a concept of the diet habitus, the author explores the possibility of a fragmented but unified diet counterculture. Drawing on feminist perspectives from women’s and fat liberation movements, the author demonstrates that women’s anti-diet practices are grounded in a combination of self and society; one that has the power to significantly re-shape the broad landscape of food and eating for women. This international book appeals to scholars, students, activists and health professionals interested in the intersections of the sociology of the body, fat studies, sociology of food and nutrition, social movements, health sociology, and women's studies. .

Body image. --- Feminism. --- Obesity in women --- Weight loss --- Women --- Social aspects. --- Mental health. --- Human body --- Sociology. --- Nutrition. --- Food. --- Sex. --- Social medicine. --- Sociology of the Body. --- Sociology of Food and Nutrition. --- Gender Studies. --- Medical Sociology. --- Health, Medicine and Society.