|dc.contributor.author||Kevin Morgan and Roberta Sonnino||-|
|dc.description||At first sight, the idea of serving fresh, locally produced food in schools looks very simple. But nothing could be further from the truth. One of the chief aims of this book is to explain why the locally sourced school meal, such a simple confection in theory, turns out to be surprisingly complex in practice. So complex, in fact, that it remains a daunting challenge for everyone involved in the school food chain, especially dinner ladies, caterers, procurement managers, suppliers, regulators and parents. Part of the explanation, we believe, has to do with the fact that in many countries, particularly the UK and the US, the idea runs against the grain of some very powerful cultural conventions – like the notion that there is nothing special about food; that food is just one industry among others; that cost takes precedence over quality in public sector catering; and that the provenance of food is a matter for the exclusive restaurant, rather than the school canteen. As we will see, the school food revolution challenges each of these conventions||-|
|dc.title||The School Food Revolution||en_US|
|Appears in Collections:||Food Security Studies|
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