目次

Part I - Food Diversity, Agrobiodiversity and Typicality: Territories, Tourism, Rural Development: A Comprehensive and Participatory Approach to the Valorisation of Biodiverse Products by Gianluca Brunori, Adanella Rossi and Simona D’Amico.- Remarks on Integrated Production (IP), Different Agricultural Systems and Coordinating Groups by  Giuseppina Buia.- Genetically Modified Organisms As Politicizing Products? by Guido Ruivenkamp.- Agroecology and Geographical Indications at the WTO and in the EU between Magic and Rationality: “Reinventing” Marketing Designations to Preserve Rural Economy, Cultural Heritage and the Environment by Rocco Palma.- Food Diversity and Typicality in EU and in Italian Law: Protected Designations of Origins (PDOS); Protected Geographical Indications (PGIS); Traditional Specialty Guaranteed (TSGS) by Silvia Bolognini.- Regional Development if Rural Areas ind Promotion of Local Foods: Comparing the EU and US Approach by Elizabeth Dooley and Allison Condra.- “Short Food Supply Chain” and Promotion of Local Food in EU and Italian Law by Giuliana Strambi.- Rural Development and Food Diversity in France by Séverin Jean.- Regional Quality Labels for Agro-food Products by Clelia Losavio.- Agro-food Typicality and Cultural Heritage: The Case of the Mediterranean Diet by Aida Giulia Arabia.- The Role of Gastronomy and Typical Foods in the Tourism Experience by Luca Zamparini.- Part II – Food Diversity in a Multidimensional Perspective: Food Traditions, Food Security, Right to Food, Market’s Evolutionary Processes: Diversity of Food Traditions: A Historical Perspective on Intention and Transformation by Alessandro Isoni.- Food Security: A Challenge for a Global Governance by Fabio Pollice, Valentina Albanese and Giulia Urso.- Considerations on the Subject of Food Security and Food Safety by Francesco Fabrizio Tùccari.- Right to Food and “Tragedy” of the Commons by Antonio Gusmai.- The Constitutional Protection of the Right to Food in Bolivia and Ecuador by Anjeza Sina.- The Impact of Biofuels on the Realization of the Human Right to Food by Martina Cutazzo.- The Matter “Alimentation” in the Italian Constitution by Antonello Denuzzo.- Consumer Choice as a Pathway to Food Diversity: A Case Study of Açaí Berry Product Labelling by  Hope Johnson, Christine Parker and Rowena Maguire.- Critical Consumption and Ethical Purchasing Groups (GAS) by Roberto Franco Greco and Virginia Tascagni.- From Districts to Agricultural Enterprise Networks by Nicola Lucifero.- Company Management Oriented Towards Sustainable Development: An Indirect Form of Protection of Food Diversity? by Serenella Luchena.- Part III – Food Diversity as a Legal Value: Principles, Aspects and Problems: The Multifaceted Nature of “Food Diversity” as a Life-related Legal Value by Massimo Monteduro.- Cultural Heritage, Food Diversity and International Law by Saverio Di Benedetto.- Food Diversity between Human and Cultural Rights, Food Sovereignty and Protection of Intangible Cultural Heritage by Maurizia Pierri.- Food and Culture: New Legal Perspectives by Marco Brocca.- Food Diversity and Legal Protection of “Made in Italy” Label by Rosa Calderazzi.- The Right to Food and Food Diversity in the Italian Constitution by Michele Troisi.