1. IntroductionUrsula Tischner, econcept, Germany, Eivind Sto and Unni Kjaernes, SIFO, Norway, and Arnold Tukker, TNO Built Environment and Geosciences, The Netherlands; Norwegian University of Science and Technology (NTNU)2. Sustainable consumption and production in the agriculture and food domainUrsula Tischner, econcept, Germany and Unni Kjaernes, The National Institute for Consumer Research (SIFO), Norway3. Facilitating a more sustainable food and farming sector in the UK*Paul Dewick and Chris Foster, Manchester Institute of Innovation Research, UK and Steve Webster, Delta-innovation Ltd, UK4. Self-sufficiency or localisation? Sustainability and ambiguity in Britain's food policyTim Cooper, Nottingham Trent University, UK5. Transition towards sustainable consumption and production? The case of organic food in DenmarkMichael Sogaard Jorgensen, DTU Management Engineering, Technical University of Denmark6. Socioeconomic aspects of farmers' markets in Sweden Helen Nilsson and Oksana Mont, International Institute for Industrial Environmental Economics, Lund, Sweden 7. Open Garden: a local organic producer-consumer network in Hungary, going through various levels of system innovation Edina Vadovics, Central European University, Department of Environmental Sciences and Policy, and GreenDependent Sustainable Solutions Association; Matthew Hayes, Institute for Environmental Management, Szent Istvan University and Nyitott Kert Alapitvany 8. Slow Food: counteracting fast food and fast living Ingrid Kjorstad, National Institute for Consumer Research (SIFO) 9. Sambazon: creating environmental and social value through marketing the acai berry; sustainable agro-forestry practices in the Brazilian Amazon Burcu Tuncer and Patrick Schroeder, UNEP/Wuppertal Institute Centre for Sustainable Consumption and Production (CSCP), Wuppertal, Germany 10. Fairtrade Max Havelaar Norway: the Norwegian labelling organisation for fair trade Ingri Osmundsvag, National Institute for Consumer Research (SIFO), Norway 11. Verified sustainable agriculture: a practical experience and a significant contribution to sustainable consumption and production Chris Wille and Joke Aerts, Rainforest Alliance Bernward Geier, Colabora 12. Life events as turning points for sustainable nutrition Martina Schafer and Adina Herde, Technische Universitat Berlin, Germany and Cordula Kropp, University of Applied Sciences, Germany 13. Sustainable consumption and production (SCP) of food: overall conclusions on SCP in the food and agriculture domain Ursula Tischner, econcept, Agency for Sustainable Design, Germany, Eivind Sto, National Institute for Consumer Research (SIFO), Norway and Arnold Tukker, TNO Built Environment and Geosciences, The Netherlands; Norwegian University of Science and Technology