The ebook edition of this title is Open Access and is freely available to read online.
This review systematically explores and assesses the quality of the evidence base for effective and supportive design of living environments for people living with Dementia.
Dementia is a major challenge for all countries, as the population with the condition is growing rapidly. Societies desperately need to identify measures which mean that they can continue to thrive with a large population of people who are cognitively impaired. Medical treatments are poor, and there
is little indication of better medications appearing in the coming decades. There is urgent need for non-medical advances which can address the challenge including ensuring environments are conducive to living better with Dementia. Whilst there is a lot of activity in this area of Dementia friendly
design, the evidence base remains poorly synthesized and weak.
This book pulls evidence together to provide a solid reference point from which further research and further developments in the field of Dementia care and support can proceed.
Our diets are going to change dramatically as global warming affects growing seasons and the availability of different foods around the world. Meanwhile, our foodways are among the biggest contributors to greenhouse gas emissions.
To address these challenges Food in a Changing Climate demands we look beyond our plates to the roots of inequity in our food systems. It presents an unashamedly political agenda for 'deep adaptation', focused on the rejuvenation and strengthening of local and regional food systems that have been
steadily eroded in the name of economic efficiency. The colonial origins of fossil-fuel based food production and trade persist in the marginalisation of farmers, food workers, and fishers in a corporatized food system that promotes the exploitation of the environment, excess production, and
hyper-consumerism. These factors contribute to climate change, poverty, and health inequities on a global scale. Drawing on case studies from around the world, this book illustrates how the commodification of food has made us particularly vulnerable to climate change, extreme weather events, and
pandemics such as COVID19. These shocks reveal the danger of our reliance on increasingly complex supply chains - dominated by a decreasing number of mega-companies - for our food security.
The unsustainability of the way we produce and eat food is clear. It has been for a long time. Food in a Changing Climate explores how we can cultivate resilient communities through the just application of new technologies, the recovery of traditional knowledges, and by building diversity to protect
the livelihoods of food producers everywhere.
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