The book reflects on the issues concerning, on the one hand, the difficulty in feeding an ever- increasing world population and, on the other hand, the need to build new productive systems able to protect the planet from overexploitation. The concept of "food diversity" is a synthesis of diversities: biodiversity of ecological sources of food supply; socio-territorial diversity; and cultural diversity of food traditions. In keeping with this transdisciplinary perspective, the book collects a large number of contributions that examine, firstly the relationships between agrobiodiversity, rural sustainable systems and food diversity; and secondly, the issues concerning typicality (food specialties/food identities), rural development and territorial communities. Lastly, it explores legal questions concerning the regulations aiming to protect both the food diversity and the right to food, in the light of the political, economic and social implications related to the problem of feeding the world population, while at the same time respecting local communities' rights, especially in the developing countries. The book collects the works of legal scholars, agroecologists, historians and sociologists from around the globe.

Inhalt
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. **