The integration of food into urban planning is a crucial and emerging topic. Urban planners, alongside the local and regional authorities that have traditionally been less engaged in food-related issues, are now asked to take a central and active part in understanding the way food is produced, processed, packaged, transported, marketed, consumed, disposed of, and recycled in our cities.
Despite a growing body of literature on food and cities, the issue of planning cities in such a way that they will increase food security and nutrition not only for the affluent segments of society but also the poor, is much less discussed and much informed by practice. This volume fills this gap by putting more than twenty cities’ experiences in perspective: Toronto, New York, Providence, and Portland; Cape Town and Ghana in Africa; Milan in Europe; Lima and Belo Horizonte in South America; and, in Asia, Tokyo and Bangkok, Solo, and Yogyakarta in Indonesia.
