2016 - Franco Angeli
Article
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Poverty, balanced well-being and knowledge : challenges to sustainability
19-29 p.
- Today Global Society is gradually moving towards a structural "approach to Well-Being. This virtuous way, capable to lead Global Society on its own sustainability path, passes through the resolution of numerous challenges. Among these, it is necessary to overcome poverty, rebalancing the relationship between Material Living Conditions and Quality of life, to increase knowledge. Overcoming these challenges to Well- Being Sustainability constitutes a necessary condition also to fight the various forms of food poverty, emphasize the centrality of food, compared to quality of life's issues; promote a culture of food sustainability. In this paper, there will be presented and discussed some of the reasons of this statement. [Publisher's Text].
- Oggi la società globale si sta gradualmente spostando, da una visione essenzialmente congiunturale del benessere, verso un approccio strutturale allo stesso. Tale percorso virtuoso, capace di condurre il sistema verso il proprio sentiero di sostenibilità, passa attraverso la risoluzione di numerose sfide. Tra queste, è necessario, superare la povertà, riequilibrare il rapporto tra Material living Conditions e Quality of life ed accrescere la conoscenza. Il superamento di queste sfide alla sostenibilità del benessere costituisce condizione necessaria anche per combattere le diverse forma di povertà alimentare, enfatizzare la centralità dell'alimentazione rispetto ai temi della qualità della vita e promuovere una cultura della sostenibilità alimentare. Nel presente lavoro, saranno presentate e discusse alcune delle ragioni di tale affermazione. [Testo dell'editore].
Fait partie de
Rivista di studi sulla sostenibilità : VI, 2, 2016-
Informations
Code DOI : 10.3280/RISS2016-002003
ISSN: 2239-1959
KEYWORDS
- Benessere sostenibile, povertà, conoscenza, Agenda 2030, COP 21-22, questione cibo
- Well-being sustainability, poverty, knowledge, Agenda 2030, COP 21-22, food issue
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