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Out of the Wild and into the Kitchen

Learning about Sustainability through Wild Food Products

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Food Leadership

Part of the book series: International Issues in Adult Education ((ADUL))

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Abstract

There has been no shortage of calls for change in the global and local food and agricultural systems (e.g., Pollan, 2006; Smith & Mackinnon, 2007). The food sector is argued to offer key solutions for sustainable development in terms of hunger, poverty eradication, and the creation of long-term food security (UN, 2015). Numerous attempts have been made in the Global North to reimagine our relationship to the modern food system, from farmers’ markets, to zero-mile diets and even to withdrawal from mainstream provisioning.

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Author information

Authors and Affiliations

  1. School of Business, Royal Roads University, Canada

    Ingrid Kajzer Mitchell

  2. School of Business, Royal Roads University, Canada

    Will Low

  3. School of Humanitarian Studies, Royal Roads University, Canada

    Eileen Davenport

  4. Professional and Continuing Studies, Royal Roads University, Canada

    Tim Brigham

Authors
  1. Ingrid Kajzer Mitchell
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  2. Will Low
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  3. Eileen Davenport
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  4. Tim Brigham
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Editor information

Editors and Affiliations

  1. Royal Roads University, Canada

    Catherine Etmanski

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Mitchell, I.K., Low, W., Davenport, E., Brigham, T. (2017). Out of the Wild and into the Kitchen. In: Etmanski, C. (eds) Food Leadership. International Issues in Adult Education. SensePublishers, Rotterdam. https://doi.org/10.1007/978-94-6351-050-9_7

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  • DOI: https://doi.org/10.1007/978-94-6351-050-9_7

  • Publisher Name: SensePublishers, Rotterdam

  • Online ISBN: 978-94-6351-050-9

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