![]() This study transversally analyzes the status of food cooperatives in a major agricultural region in Lebanon, the Bekaa valley. Despite strong internal and external challenges, they remain attractive actors as their principles of collective benefit, participation and democracy form a strong link with sustainable development goals. Today, rural food cooperatives are engaging in that practice using agricultural produce from local farmers and are employing women. In fact, that cuisine incorporates a traditional cultural practice called “Mouneh” which consists of preserved pantry foods, historically used to ensure household nutrition. Its popular cuisine may play a key role in its development and that of its rural space. Lebanon is a country facing frequent uncertainty with recent economic and social difficulties. Economic development approaches are increasingly entailing local geographic scales and encouraging the mobilization and organization of territorial actors given local conditions and resources.
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