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Food Systems Modelling emphasizes sustainability, including the impact of agriculture and food production on profits, people and environment, with a particular focus on the ability of humanity to continue producing food in the midst of global environmental change. Sections introduce the purpose of models, the definition of a food system, the importance of disciplinary, interdisciplinary, and transdisciplinary inquiry, cover specific branches of modeling in the sustainability of food systems, and wrestle with the challenge of communicating modeling research and appropriately integrating multiple dimensions of sustainability.
This book will be a welcomed reference for food scientists, agricultural scientists, nutritionists, environmental scientists, ecologists, economists, those working in agribusiness and food supply chain management, community and public health, and urban and regional planning, as well as academicians and graduate students interested in the sustainability of food systems.
- Emphasizes sustainability, including the impact of agriculture and food production on profits
- Focuses on the ability of humanity to continue producing food in the midst of global environmental change
- Deciphers what models can teach us about food system sustainability
Food scientists, agricultural scientists, nutritionists, environmental scientists, ecologists, economists, those working in agribusiness and food supply chain management, community and public health, and urban and regional planning, as well as academicians and graduate students interested in sustainability of food systems
Part I. Introduction
1. What are models and why do we use them?
2. The evolution of Food systems, sustainability, and systems thinking
3. Inquiry within, between, and beyond disciplines
Part II. Methods for modeling food systems
A. Environment-oriented approaches
4. Land requirements
5. Life cycle assessment
6. Environmentally-extended Input-Output analysis
7. Water footprints
8. Foodshed analysis and carrying capacity estimation
B. Economics-oriented approaches
9. Economic contribution and impact estimation
10. Supply chains and general equilibrium models
11. Consumer-based modeling focused on health, nutrition, and diet changes
C. Social dimensions
11. Social network analysis
12. Community-based food assessments
13. Policy analysis and governance
Part III. Synthesis across dimensions
15. Integrated assessment - the quantitative linking of models
16. Indices, scorecards, and other methods for synthesizing information
17. Communicating modeling to non-modelers
18. Conclusion: Towards a transdisciplinary understanding of food systems
- No. of pages:
- © Academic Press 2021
- 1st November 2021
- Academic Press
- Paperback ISBN:
Christian J. Peters, Ph.D. joined the faculty of the Friedman School of Nutrition Science and Policy at Tufts University in 2010. He teaches primarily in the Agriculture, Food, and Environment program, and his research interests lie in the developing field of sustainability science, in the area of food systems. Within this broad, trans-disciplinary field, Dr. Peters currently focuses on three major topics: (1) Sustainability implications of dietary choices, (2) Land requirements of food consumption and carrying capacity of agricultural land resources, and (3) Production potential of local and regional food systems. Some of Dr. Peters’ most well-known work includes spatial analyses of potential local foodsheds and models of the carrying capacity of New York State and the conterminous U.S. Dr. Peters received his Master of Science and Ph.D. degrees in Soil and Crop Sciences from Cornell University and received his Bachelor of Science degree in Environmental Sciences from Rutgers University.
Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
Dawn Thilmany is a Professor with Colorado State University, serving in that role since 1997, and specializes in economic development related to local, organic and other value-added food market segments, as well as food market analysis and consumer behavior. She is co-Director for CSU’s Regional Economic Development Institute, is on the leadership team for CSU Extension Food Systems program and has been a visiting scholar at both the USDA National Institute for Food and Agriculture and Economic Research Service. She has chaired the Colorado Food Systems Advisory Council and served on the US Dept of Agriculture’s Advisory Board on Research, Extension, Education and Economics. She has also served in leadership positions with the Agricultural and Applied Economics Association, the Western Agricultural Economics Association, the Food Distribution Research Society and several regional research committees.
Department of Agriculture and Resource Economics, Colorado State University, Fort Collins, CO, USA
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