The publication brings together responses developed within the DAAD-funded SUSTAINABLE FOOD CULTURES project in collaboration with alumni from 30 countries. As an extension of the project, the volume explores the meanings of sustainable food cultures, combining scientific foundations with practical perspectives. In addition to a research basis on sustainable food cultures, the book features a diverse collection of recipes and food stories from project participants, along with reflective contributions addressing the complexities of food culture and sustainability.

“Global Food Stories. Eating Cultures in Times of Transformation” is available open access via our Webshop and the repository DepositOnce (https://doi.org/10.14279/depositonce-24476). Additionally, a parallel print edition is available.