Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability

Ferranti, Pasquale
Berry, Elliot
Jock, Anderson

1692,08 €(IVA inc.)

The Encyclopedia of Food Security and Sustainability covers the hot topics for the food science research community as it deals with the new and dramatic scenarios currently challenging mankind. Scientific interest in food sustainability and security and global change is exploding, as reflected in the exponential increase in publications and citations over the past 20 years. The theme of the Universal Exposition held in Milan in 2015 was 'Feeding the Planet', the theme of the 2015 European Federation of Food Science and Technology (EFFoST) Conference was Delivering sustainable solutions to the global economy and the UN International Agricultural Forum's global debate in 2015 was on the topic of Agriculture and Food Security. As well as this, a number of international research programs are focused on the urgency of providing adequate nutrition to a population likely to reach nearly 10 billion by the middle of the century; all in a sustainable and eco-friendly manner and through considerate use of food and water resources. The Encyclopedia of Food Security and Sustainability provides with a synopsis of the path society is currently on to secure food for a growing population in the present century. It investigates and discusses the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to and report on the novel challenges of food production in order to secure food to humanity in a sustainable way. This encyclopedia acts as a platform to show how an interdisciplinary approach and a closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Encyclopedic coverage: Offering readers a 'one-stop' resource with access to information across the entire scope of food security and sustainability and the various connections between the two topicsClearly structured: Meticulously organized with articles split into sections based on the various dimensions of Food Security and Food SustainabilityInterdisciplinary: Chapters written by academics and practitioners from various fields and regions will enable the reader to understand how food can be brought from farm to fork? in a sustainable mannerClearly written: Chapters are concise and accessible, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field INDICE: Smallholder Dairy: Contributions to Food and Nutrition SecurityBackyard and Village Poultry: Contributions to Food and Nutrition SecuritySmallholder Pork: Contributions to Food and Nutrition SecurityExtensive (pastoralist) Cattle: Contributions to Food and Nutrition SecurityUrban Livestock-keeping: Contributions to Food and Nutrition SecurityFresh Fruit and Vegetables: Contributions to Food and Nutrition SecurityNeglected and Under-utilised Foods: Contributions to Food and Nutrition SecurityPulses and Legumes: Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health OutcomesRoots, Tubers, Bananas: Contributions to Food and Nutrition SecurityRice: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomesMaize: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomesWheat: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomesInformal Markets: Contributions to Food and Nutrition SecurityIntegration and Diversification: Contributions and Leveraging to Food and Nutrition SecuritySmallholder Dairy: Leveraging for Food and Nutrition SecurityBackyard and Village Poultry: Leveraging for Food and Nutrition SecuritySmallholder Pork: Leveraging for Food and Nutrition SecurityExtensive Cattle: Leveraging for Food and Nutrition SecurityUrban Livestock-keeping: Leveraging for Food and Nutrition SecurityNeglected and Under-utilised Foods: Leveraging for Food and Nutrition SecurityRoots, Tubers, Bananas: Leveraging for Food and Nutrition SecurityLeveraging Consumer Demand for Safe and Nutritious FoodsLeveraging Incentives for Safe and Nutritious FoodsLeveraging Informal Markets for Safe and Nutritious FoodsLeveraging Street Food/Ready to Eat Food for Safe and Nutritious FoodsLeveraging Development Programs - LivestockLeveraging Development Programs - Homestead GardensLeveraging International Research for Food and Nutrition SecurityUsing Theory of Change for Food and Nutrition SecurityLeveraging Gender for Food and Nutrition SecurityTrade-offs and Synergies Between Quality, Nutrition, SafetyInfectious Diseases Emerging from AgricultureAntimicrobial Resistance and AgricultureEndemic Diseases and AgricultureAgriculture Related Land Use Change and Disesase DynamicsClimate Change and Disease DynamicsBurden of Food SafetyAssessing Food Safety Risks in Low and Middle-Income CountriesAdulteration, Misinformation, Food FraudNutrition and Disease: SarcopeniaNutrition and Disease: Diabetes mellitus Type 1Nutrition and Disease: Diabetes mellitus Type 2Nutrition through the Life Cycle: LactationNutrition through the Life Cycle: GeriatricsNutritional Therapeutics: Neurological DisordersNutritional Therapeutics: Rehabilitation after Hospitalization and Trauma, SurgeryDiets and Diet Therapy: Regulation on Food for Special Medical PurposesDiets and Diet Therapy: Oral Nutritional SupplementsDiets and Diet Therapy: Enteral NutritionDiets and Diet Therapy: Parenteral NutritionDiets and Diet Therapy: Trace ElementsDiets and Diet Therapy: Diet Supplements for ExerciseEducation for a Healthy Lifestyle: Therapeutic Education for Healthy LifeEducation for a Healthy Lifestyle: How to Improve Adherence to Diet and Lifestyle ChangesFood Trade SystemsRole of Global Food Trade in Feeding HumanityFood Imports and Trade PoliciesLarge Scale Land Acquisitions: Sustainability Benefits and Environmental ExternalitiesLand Use Displacement Through International Food Trade and Associated Biodiversity ImpactsGHG in Livestock TradeGlobal Seafood TradeEnvironmental Externalities in Global Wine and Other Beverages TradeNitrogen Embedded in Global Food TradeFood Safety and Security in the MediterraneanFood Safety and Security in North AmericaFood Safety and Security in Latin America and the CaribbeanFood Security Factors and Trends in Central AsiaFEEDING URBAN AREAS: CHALLENGES AND OPPORTUNITIESChanging Food Consumption Patterns and their DriversThe Challenge of Food WastageChallenges in Sustainable Food Sourcing and ProcurementLocal Conventional Versus Imported Organic Food Products: Sustainability ChallengesChanging Dietary Patterns as Drivers of Changing Environmental ImpactsCompetition for Land, Water and Energy (Nexus) in Food ProductionMatching Production with Environmental LimitsLand Use Change, Deforestation and Competition for Land Due to Food ProductionGHGs Emissions Due to Food SystemsLoss of (Agro-)BiodiversityOveruse of Water Resources: Water Stress and the Implications for Food and AgricultureSoil DegradationOveruse of Nitrogen ResourcesClimate Change: Alteration of Soil Carbon DynamicsClimate Change: Impact on Marine Ecosystems and World FisheriesClimate Change and Productivity (Crop Yields)Greenhouse and Livestock Emissions and Climate ChangeThe Role of Social Movements in Increasing Awareness of Food Security and SustainabilityThe Role of Social Networks in Increasing Awareness of Food Security and SustainabilityThe Role of Food Marketing in Increasing Awareness of Food Security and SustainabilityThe Role of Seed Banking in Increasing Awareness of Food Security and SustainabilityThe Role of Youth in Increasing Awareness of Food Security and SustainabilityChange in Production Practices: Closing Yield GapsSustainable or Ecological IntensificationComparing Yields: Organic Versus Conventional AgricultureThe Role of Food Suppliers (and Food Chain Management) to Meet Growing DemandsIntroduction: Public Health and Nutrition, Preventive Nutrition, Community NutritionFood systemsEvaluation of Nutritional Status of PopulationsDietary Surveys and QuestionnairesDiet, Nutrition and Cancer PreventionDiet, Nutrition and the Immune SystemNutrigenomicsIndustries to Improve HealthNational Diet RecommendationsFood PatternsMediterranean DietFood Culture: Nutrition AnthropologyUN Development GoalsHunger and MalnutritionPolitics of Global Food TradeFortification PoliciesNutrition and GrowthSustainable Diets HistoryLocal Diets and Nutrition: The MunicipalitiesMeat and Processed Meat in Sustainable DietsNutrition EducationDietary Guidelines: Pyramids, Wheels and Plates in Nutrition EducationSchool Nutrition EducationFood Basket Budget and NutritionFood Supplements: BotanicalsAdvertising and Marketing to ChildrenPublic Private Partnerships in Nutrition: Working with the Food IndustryRole of civil Society and NGOs in Defining the Food Security AgendaDefining The Concept Of Food Value ChainFood Value Chain: Governance modelsSustainable Food Value Chain in Developing CountriesImplications of the Structural Transformation (Industrialization) for Food and Nutrition SecurityThe Role of Omic Sciences in Food Security and SustainabilityEmerging Genetic Technologies to Improve Crop ProductivityThe Concept of the Planetary BoundariesNovel Foods: New Food SourcesNovel Foods: New Protein SourcesNovel Foods: Artificial MeatNovel Foods: Synthetic Meat - AcceptanceNovel Foods: Insects - TechnologyNovel Foods: Insects - Safety IssuesNovel Foods: AlgaeDevelopment of Sustainable Novel Foods and Beverages Based on Coffee By-products for Chronic DiseasesBy-products as a Source of Novel Ingredients in Dairy FoodsUsefulness of Dietary Components as Sustainable Nutraceuticals for Chronic Kidney DiseaseFood By-products as a Natural Source of Bioactive Compounds Against CampylobacterNew Functional Ingredients from Agroindustrial By-products for the Development of Healthy FoodsLife Cycle Assessment of Coffee ProductionVegetable By-Products as a Resource for the Development of Functional FoodsFats: Nutritional and Physiological ImportanceBioactive Peptides in the Gut-Brain AxisUse and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute MalnutritionMaillard Reaction and Food SafetyEnergy Balance and Body Weight ControlProbiotics as a Source of Food and Nutrition: A Role Player in Food SecurityPhytochemicals as Alternative Food: A Boost to Food SecurityAntilisterial Bacteriocins for Food Security: The Case of Sakacin APerennial Crops as a Food Source for Human NutritionClassification of Farming SystemsCrop and Mixed Farming Systems in Temperate Zones: North AmericaTemperate Agricultural Production Regions: ChinaTemperate Agricultural Production Regions: South AfricaTemperate Agricultural Production Regions: JapanFood Security and Sustainability in Tropical Marginal LandsFood Security and Sustainability in Mountain AreasThe Role of Irrigation for Food Security and SustainabilityIntensive Livestock Production SystemsPastoral Livestock SystemsThe Green RevolutionGM FoodsMilk/Meat Production in RuminantsBig Data and their AnalysisInnovation PlatformsAgriculture and Ecosystem ServicesSoil Fertility Management: Soil QualityMaintaining Diversity of Plant Genetic ResourcesOrganic AgricultureWomen's EmpowermentFood TaboosFood SovereigntyStructural Transformation of AgricultureInternational Trade in FoodFood Security and Food StorageStresses During Food StorageHealth Effects of Food StorageThe Preservation of Fruit and Vegetable Products under High Pressure ProcessingStorage of NutsStorage of BerriesEdible Coatings and Food StorageUse of Enzymes to Preserve FoodSources of Contamination in FoodPreservation of Micronutirents in Biofortified FoodStorage and Preservation of BreadStorage and Preservation of Fats and OilsStorage and Preservation of SeafoodProbiotic Food Development: An Updated Review Based On Technological InnovationStorage of Roots and TubersFood Waste Valorization: New Manufacturing Processes for Long-term SustainabilityNovel Food Ingredients for Food SecurityFood Process ModelingFood Supply Chain Demand and OptimizationNovel Techniques for Extrusion, Agglomeration, Encapsulation, Gelation and Coating of FoodsSeparation, Fractionation and Concentration of High-added-value Compounds from Agro-food By-products Through Membrane-based TechnologiesNon-thermal and Innovative Processing TechnologiesNovel Packaging Systems in FoodGreen Production StrategiesUse of Waste to Produce Fermentation ProductsConsumersâ?T Behavior Regarding Food Waste PreventionRestaurant Food WasteEconomic Impact Assessment of Food Waste ReductionStrategies for Prolonging Fresh Food Shelf-Life Food Rescue in Developed CountriesFood Retail in Developing CountriesUnequal Food DistributionUnequal Access to LandFood Emergency Operations after Natural DisastersNational Policies and Programs for Food Security and SustainabilityPolitical Economy Challenges of Achieving Food Security and SustainabilityFood Production and Consumption Practices Toward Sustainability:  The Role and Vision of Civic Food NetworksIncome/Time/LaborCodex Alimentarius CommissionChange in Production Practices: The Role of Agri-food and Diversified Cropping SystemsPopulation Density and Redistribution of Food ResourcesOveruse of Phosphorus ResourcesPigmented Grain as Source of BioactivesDiets and Diet Therapy: Gastronomy and NutritionThe Role of the Media in Increasing Awareness of Food Security and SustainabilitySensory Evaluation of FoodAntimicrobial PackagingNew Preservations Technologies: Hydrostatic High Pressure Processing And High Pressure Thermal ProcessingSweet Potato and Squash StorageNovel Edible Oil ProductsWastewater and Leafy GreensAnaerobic Digestion of Food Waste for Biofuels ProductionSustainability Certification of FoodMolecular improvement of grain: target traits for a changing worldFood Consumption Patterns in Developing CountriesModification of PectinThe Role of  International Agencies in Achieving Food SecurityHousehold Food WasteNanoparticles in FoodLeveraging Biofortified Food - R4D PerspectiveWTP for Food Safety and QualityCarbon Monoxide and meat packagingFreezing MeatDigitalization and Big Data in Food Security and SustainabilityUse of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and WineVirtual Water Trade Among World Countries Associated with Food TradeChestnut as Source of Novel Ingredients for Celiac PeopleSustainability and Plastic WasteComputation of risk assessment modellingSustainable crops for food security: moringa (Moringa oleifera)Concepts of Food Sustainability

  • ISBN: 9780128126875
  • Editorial: Elsevier
  • Encuadernacion: Rústica
  • Páginas: 2100
  • Fecha Publicación: 07/12/2018
  • Nº Volúmenes: 1
  • Idioma: Inglés