food

Jeremy Brice draws on ethnographic fieldwork among winemakers in South Australia to look at pasteurisation as a way to unsettle the assumption that only individual organisms can be killed, rendering other sites and spaces of killing visible.

Analyzing the Volcanoes National Park in Rwanda, Munanura et al. examine how livelihood constraints in poor forest-adjacent communities influence illegal forest use.

Greear examines the contemporary trend toward de-industrialized and decentralized production and its implications for ecological sustainability. He suggests we can understand the potential positive ecological implications of such trends by reconceptualizing “incomplete information” in markets, which is often understood as a key way in which markets fail to solve or forestall environmental problems.

Drawing on sources ranging from gardening books and magazines to statistics and oral history, Andrea Gaynor’s book challenges some of the widespread myths about food production in Australian cities and traces the reasons for its enduring popularity.

Lindsay Kelley investigates the multispecies power structures playing out in two of Beatriz da Costa’s projects, Dying for the Other and the Anti-cancer Survival Kit.

Published by the Yale School of Forestry & Environmental Studies, Yale Environment 360 is an online magazine offering opinion, analysis, reporting and debate on global environmental issues. It features original articles by scientists, journalists, environmentalists, academics, policy makers, and business people, as well as multimedia content and a daily digest of major environmental news.