Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability

1st Edition - November 8, 2018

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  • Editors-in-Chief: Pasquale Ferranti, Elliot Berry, Anderson Jock
  • eBook ISBN: 9780128126882
  • Hardcover ISBN: 9780128126875

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Description

The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates 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 and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data.

Key Features

  • Offers readers a ‘one-stop’ resource on the topic of food security and sustainability
  • Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability
  • Written by academics and practitioners from various fields and regions with a “farm to fork” understanding
  • Includes concise and accessible chapters, 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

Readership

Food scientists, technologists, academics, researchers and students at undergraduate level and above as well as practitioners in industry and in the production world. Also aimed at policy-makers (e.g. national governments, politicians, international agencies and organizations such as the UN, FAO), regulatory agencies (e.g. EFSA), and not-for-profit organizations. The encyclopedia has an international appeal and is not restricted to particular regions

Table of Contents

  • Smallholder Dairy: Contributions to Food and Nutrition Security
    Backyard and Village Poultry: Contributions to Food and Nutrition Security
    Smallholder Pork: Contributions to Food and Nutrition Security
    Extensive (pastoralist) Cattle: Contributions to Food and Nutrition Security
    Urban Livestock-keeping: Contributions to Food and Nutrition Security
    Fresh Fruit and Vegetables: Contributions to Food and Nutrition Security
    Neglected and Under-utilised Foods: Contributions to Food and Nutrition Security
    Pulses and Legumes: Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health Outcomes
    Roots, Tubers, Bananas: Contributions to Food and Nutrition Security
    Rice: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomes
    Maize: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomes
    Wheat: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomes
    Informal Markets: Contributions to Food and Nutrition Security
    Integration and Diversification: Contributions and Leveraging to Food and Nutrition Security
    Smallholder Dairy: Leveraging for Food and Nutrition Security
    Backyard and Village Poultry: Leveraging for Food and Nutrition Security
    Smallholder Pork: Leveraging for Food and Nutrition Security
    Extensive Cattle: Leveraging for Food and Nutrition Security
    Urban Livestock-keeping: Leveraging for Food and Nutrition Security
    Neglected and Under-utilised Foods: Leveraging for Food and Nutrition Security
    Roots, Tubers, Bananas: Leveraging for Food and Nutrition Security
    Leveraging Consumer Demand for Safe and Nutritious Foods
    Leveraging Incentives for Safe and Nutritious Foods
    Leveraging Informal Markets for Safe and Nutritious Foods
    Leveraging Street Food/Ready to Eat Food for Safe and Nutritious Foods
    Leveraging Development Programs - Livestock
    Leveraging Development Programs - Homestead Gardens
    Leveraging International Research for Food and Nutrition Security
    Using Theory of Change for Food and Nutrition Security
    Leveraging Gender for Food and Nutrition Security
    Trade-offs and Synergies Between Quality, Nutrition, Safety
    Infectious Diseases Emerging from Agriculture
    Antimicrobial Resistance and Agriculture
    Endemic Diseases and Agriculture
    Agriculture Related Land Use Change and Disesase Dynamics
    Climate Change and Disease Dynamics
    Burden of Food Safety
    Assessing Food Safety Risks in Low and Middle-Income Countries
    Adulteration, Misinformation, Food Fraud
    Nutrition and Disease: Sarcopenia
    Nutrition and Disease: Diabetes mellitus Type 1
    Nutrition and Disease: Diabetes mellitus Type 2
    Nutrition through the Life Cycle: Lactation
    Nutrition through the Life Cycle: Geriatrics
    Nutritional Therapeutics: Neurological Disorders
    Nutritional Therapeutics: Rehabilitation after Hospitalization and Trauma, Surgery
    Diets and Diet Therapy: Regulation on Food for Special Medical Purposes
    Diets and Diet Therapy: Oral Nutritional Supplements
    Diets and Diet Therapy: Enteral Nutrition
    Diets and Diet Therapy: Parenteral Nutrition
    Diets and Diet Therapy: Trace Elements
    Diets and Diet Therapy: Diet Supplements for Exercise
    Education for a Healthy Lifestyle: Therapeutic Education for Healthy Life
    Education for a Healthy Lifestyle: How to Improve Adherence to Diet and Lifestyle Changes
    Food Trade Systems
    Role of Global Food Trade in Feeding Humanity
    Food Imports and Trade Policies
    Large Scale Land Acquisitions: Sustainability Benefits and Environmental Externalities
    Land Use Displacement Through International Food Trade and Associated Biodiversity Impacts
    GHG in Livestock Trade
    Global Seafood Trade
    Environmental Externalities in Global Wine and Other Beverages Trade
    Nitrogen Embedded in Global Food Trade
    Food Safety and Security in the Mediterranean
    Food Safety and Security in North America
    Food Safety and Security in Latin America and the Caribbean
    Food Security Factors and Trends in Central Asia
    FEEDING URBAN AREAS: CHALLENGES AND OPPORTUNITIES
    Changing Food Consumption Patterns and their Drivers
    The Challenge of Food Wastage
    Challenges in Sustainable Food Sourcing and Procurement
    Local Conventional Versus Imported Organic Food Products: Sustainability Challenges
    Changing Dietary Patterns as Drivers of Changing Environmental Impacts
    Competition for Land, Water and Energy (Nexus) in Food Production
    Matching Production with Environmental Limits
    Land Use Change, Deforestation and Competition for Land Due to Food Production
    GHGs Emissions Due to Food Systems
    Loss of (Agro-)Biodiversity
    Overuse of Water Resources: Water Stress and the Implications for Food and Agriculture
    Soil Degradation
    Overuse of Nitrogen Resources
    Climate Change: Alteration of Soil Carbon Dynamics
    Climate Change: Impact on Marine Ecosystems and World Fisheries
    Climate Change and Productivity (Crop Yields)
    Greenhouse and Livestock Emissions and Climate Change
    The Role of Social Movements in Increasing Awareness of Food Security and Sustainability
    The Role of Social Networks in Increasing Awareness of Food Security and Sustainability
    The Role of Food Marketing in Increasing Awareness of Food Security and Sustainability
    The Role of Seed Banking in Increasing Awareness of Food Security and Sustainability
    The Role of Youth in Increasing Awareness of Food Security and Sustainability
    Change in Production Practices: Closing Yield Gaps
    Sustainable or Ecological Intensification
    Comparing Yields: Organic Versus Conventional Agriculture
    The Role of Food Suppliers (and Food Chain Management) to Meet Growing Demands
    Introduction: Public Health and Nutrition, Preventive Nutrition, Community Nutrition
    Food systems
    Evaluation of Nutritional Status of Populations
    Dietary Surveys and Questionnaires
    Diet, Nutrition and Cancer Prevention
    Diet, Nutrition and the Immune System
    Nutrigenomics
    Industries to Improve Health
    National Diet Recommendations
    Food Patterns
    Mediterranean Diet
    Food Culture: Nutrition Anthropology
    UN Development Goals
    Hunger and Malnutrition
    Politics of Global Food Trade
    Fortification Policies
    Nutrition and Growth
    Sustainable Diets History
    Local Diets and Nutrition: The Municipalities
    Meat and Processed Meat in Sustainable Diets
    Nutrition Education
    Dietary Guidelines: Pyramids, Wheels and Plates in Nutrition Education
    School Nutrition Education
    Food Basket Budget and Nutrition
    Food Supplements: Botanicals
    Advertising and Marketing to Children
    Public Private Partnerships in Nutrition: Working with the Food Industry
    Role of civil Society and NGOs in Defining the Food Security Agenda
    Defining The Concept Of Food Value Chain
    Food Value Chain: Governance models
    Sustainable Food Value Chain in Developing Countries
    Implications of the Structural Transformation (Industrialization) for Food and Nutrition Security
    The Role of Omic Sciences in Food Security and Sustainability
    Emerging Genetic Technologies to Improve Crop Productivity
    The Concept of the Planetary Boundaries
    Novel Foods: New Food Sources
    Novel Foods: New Protein Sources
    Novel Foods: Artificial Meat
    Novel Foods: Synthetic Meat - Acceptance
    Novel Foods: Insects - Technology
    Novel Foods: Insects - Safety Issues
    Novel Foods: Algae
    Development of Sustainable Novel Foods and Beverages Based on Coffee By-products for Chronic Diseases
    By-products as a Source of Novel Ingredients in Dairy Foods
    Usefulness of Dietary Components as Sustainable Nutraceuticals for Chronic Kidney Disease
    Food By-products as a Natural Source of Bioactive Compounds Against Campylobacter
    New Functional Ingredients from Agroindustrial By-products for the Development of Healthy Foods
    Life Cycle Assessment of Coffee Production
    Vegetable By-Products as a Resource for the Development of Functional Foods
    Fats: Nutritional and Physiological Importance
    Bioactive Peptides in the Gut-Brain Axis
    Use and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute Malnutrition
    Maillard Reaction and Food Safety
    Energy Balance and Body Weight Control
    Probiotics as a Source of Food and Nutrition: A Role Player in Food Security
    Phytochemicals as Alternative Food: A Boost to Food Security
    Antilisterial Bacteriocins for Food Security: The Case of Sakacin A
    Perennial Crops as a Food Source for Human Nutrition
    Classification of Farming Systems
    Crop and Mixed Farming Systems in Temperate Zones: North America
    Temperate Agricultural Production Regions: China
    Temperate Agricultural Production Regions: South Africa
    Temperate Agricultural Production Regions: Japan
    Food Security and Sustainability in Tropical Marginal Lands
    Food Security and Sustainability in Mountain Areas
    The Role of Irrigation for Food Security and Sustainability
    Intensive Livestock Production Systems
    Pastoral Livestock Systems
    The Green Revolution
    GM Foods
    Milk/Meat Production in Ruminants
    Big Data and their Analysis
    Innovation Platforms
    Agriculture and Ecosystem Services
    Soil Fertility Management: Soil Quality
    Maintaining Diversity of Plant Genetic Resources
    Organic Agriculture
    Women's Empowerment
    Food Taboos
    Food Sovereignty
    Structural Transformation of Agriculture
    International Trade in Food
    Food Security and Food Storage
    Stresses During Food Storage
    Health Effects of Food Storage
    The Preservation of Fruit and Vegetable Products under High Pressure Processing
    Storage of Nuts
    Storage of Berries
    Edible Coatings and Food Storage
    Use of Enzymes to Preserve Food
    Sources of Contamination in Food
    Preservation of Micronutirents in Biofortified Food
    Storage and Preservation of Bread
    Storage and Preservation of Fats and Oils
    Storage and Preservation of Seafood
    Probiotic Food Development: An Updated Review Based On Technological Innovation
    Storage of Roots and Tubers
    Food Waste Valorization: New Manufacturing Processes for Long-term Sustainability
    Novel Food Ingredients for Food Security
    Food Process Modeling
    Food Supply Chain Demand and Optimization
    Novel Techniques for Extrusion, Agglomeration, Encapsulation, Gelation and Coating of Foods
    Separation, Fractionation and Concentration of High-added-value Compounds from Agro-food By-products Through Membrane-based Technologies
    Non-thermal and Innovative Processing Technologies
    Novel Packaging Systems in Food
    Green Production Strategies
    Use of Waste to Produce Fermentation Products
    Consumers’ Behavior Regarding Food Waste Prevention
    Restaurant Food Waste
    Economic Impact Assessment of Food Waste Reduction
    Strategies for Prolonging Fresh Food Shelf-Life 
    Food Rescue in Developed Countries
    Food Retail in Developing Countries
    Unequal Food Distribution
    Unequal Access to Land
    Food Emergency Operations after Natural Disasters
    National Policies and Programs for Food Security and Sustainability
    Political Economy Challenges of Achieving Food Security and Sustainability
    Food Production and Consumption Practices Toward Sustainability:  The Role and Vision of Civic Food Networks
    Income/Time/Labor
    Codex Alimentarius Commission
    Change in Production Practices: The Role of Agri-food and Diversified Cropping Systems
    Population Density and Redistribution of Food Resources
    Overuse of Phosphorus Resources
    Pigmented Grain as Source of Bioactives
    Diets and Diet Therapy: Gastronomy and Nutrition
    The Role of the Media in Increasing Awareness of Food Security and Sustainability
    Sensory Evaluation of Food
    Antimicrobial Packaging
    New Preservations Technologies: Hydrostatic High Pressure Processing And High Pressure Thermal Processing
    Sweet Potato and Squash Storage
    Novel Edible Oil Products
    Wastewater and Leafy Greens
    Anaerobic Digestion of Food Waste for Biofuels Production
    Sustainability Certification of Food
    Molecular improvement of grain: target traits for a changing world
    Food Consumption Patterns in Developing Countries
    Modification of Pectin
    The Role of  International Agencies in Achieving Food Security
    Household Food Waste
    Nanoparticles in Food
    Leveraging Biofortified Food - R4D Perspective
    WTP for Food Safety and Quality
    Carbon Monoxide and meat packaging
    Freezing Meat
    Digitalization and Big Data in Food Security and Sustainability
    Use of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and Wine
    Virtual Water Trade Among World Countries Associated with Food Trade
    Chestnut as Source of Novel Ingredients for Celiac People
    Sustainability and Plastic Waste
    Computation of risk assessment modelling
    Sustainable crops for food security: moringa (Moringa oleifera)
    Concepts of Food Sustainability

Product details

  • No. of pages: 1894
  • Language: English
  • Copyright: © Elsevier 2018
  • Published: November 8, 2018
  • Imprint: Elsevier
  • eBook ISBN: 9780128126882
  • Hardcover ISBN: 9780128126875

About the Editors in Chief

Pasquale Ferranti

Pasquale Ferranti is full professor in food science and technology, and research head at the Department of Agricultural Sciences, University of Naples, Italy. He obtained his chemistry degree in the University of Naples in 1987. He has carried out full-time research at the Department of Biochemistry, Imperial College of Science and Technology, London (UK). He is scientifically responsible for international research projects in the field of food science and technology. The most recent research activities are focused on the application of the omic techniques in the study of food proteins and their modifications in consequence of technical processes. Further activities are concerned with the study of the protein digestibility carried out by coupling of in vitro digestion models and foodomics. He has authored over 250 publications in peer-reviewed international journals. He has developed ongoing collaborations with international research institutes in research projects of multidisciplinary interest. He has been an invited speaker at international meetings in proteomics and food technology, fellow teacher in international schools, and scientifically responsible for international conferences. He has served as editor of journals in the sector of food technology, and is at present member of several journal editorial boards, such as Current Opinion in Food Science (Elsevier). He is editor-in-chief of Peptidomics (Versita), associate editor of Food Research International (Elsevier) and editor of the section of Food Sustainability, Security and Effect of Global Change of the Reference Module in Food Science (Elsevier) since 2016.

Affiliations and Expertise

Professor in Food Science and Technology and Research Head, Department of Agricultural Sciences, University of Naples, Italy

Elliot Berry

Professor Elliot Berry graduated from the University of Cambridge, UK with distinction in medicine. His principal interests are the bio-psycho-social problems of weight regulation from obesity to anorexia nervosa, and the benefits of the Mediterranean diet; his laboratory research investigates the effects of nutrition on cognitive function. From a synthesis of this work he evolved and published the concept of the “Sociotype” to understand how people cope with life stress and chronic diseases in general, and food insecurity in particular. Berry has published over 270 articles and chapters in books. He has been a visiting scientist at MIT, a distinguished visiting scholar at Christ’s College, Cambridge and a visiting Professor at Yale University. Dr Berry has been a consultant for the WHO, the World Bank and the Serbian Government in Public Health and Nutrition. He was the Director of the Braun School of Public Health & Community Medicine (2003-6) and Head of the WHO Collaborating Center in Capacity Building in Public Health (2007-2013). Berry was a consultant at FAO, Rome (2013-4) where, following his development and publication of the Global Nutrition Index, he worked on indicators for food security and sustainability. Berry is currently involved as co Editor in Chief of a three volume Encyclopaedia on Food Security and Sustainability (Elsevier) and a-Specialty Chief Editor for Nutrition and Environmental Sustainability as part of Frontiers in Nutrition. These responsibilities align well with current membership of the United Nations Multistakeholder committee on Sustainable Food Systems, as part of the 10 year Framework Program.

Affiliations and Expertise

Formerly, Consultant, FAO, Rome

Anderson Jock

Jock R. Anderson left his home farm near Monto, Queensland, Australia, to study agricultural science, at the University of Queensland, and after completing his Master’s degree he worked first as a research and extensionist agronomist in the private-sector fertilizer industry. He subsequently pursued a PhD in agricultural economics at the University of New England, Armidale, NSW, Australia, where he stayed on as a staff member, including as Professor of Agricultural Economics, and Dean of the Faculty of Economic Studies, and was elected Emeritus Professor in 1992. During that phase he increasingly focused on development work, beginning with a teaching stint in India and has subsequently worked on all continents. He joined the World Bank in 1989 where he served in various roles including Adviser, Strategy and Policy in the Agriculture and Rural Development Department. As a retiree since 2003 he works for various international organizations, including CGIAR, IFPRI, USAID and the World Bank, and in 2011 led an evaluation of policy work at FAO. He has served as editor of several agricultural economics journals and is a member of several journal editorial boards. He currently teaches as an Adjunct Professor in the School of Foreign Service at Georgetown University, Washington, D.C.

Affiliations and Expertise

Formerly, CGIAR, IFPRI, USAID, World Bank and FAO

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