Encyclopedia of Food Security and Sustainability - 1st Edition - ISBN: 9780128126875, 9780128126882

Encyclopedia of Food Security and Sustainability

1st Edition

Editor-in-Chiefs: Pasquale Ferranti Elliot Berry Anderson Jock
Book ISBN: 9780128126875
eBook ISBN: 9780128126882
Imprint: Elsevier
Published Date: 28th November 2018
Page Count: 1894
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Description

The Encyclopedia of Food Security and Sustainability 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

Details

No. of pages:
1894
Language:
English
Copyright:
© Elsevier 2019
Published:
Imprint:
Elsevier
Book ISBN:
9780128126875
eBook ISBN:
9780128126882

About the Editor-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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