Food Diversity Between Rights, Duties and Autonomies

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