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Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector

The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
perceived consumer effectiveness
green food consumption
social trust theory
social ideal theory
psychological wellbeing
China
food additives
food industry
food safety
health impacts
maltitol
metabolism
sweeteners
consumer’s perceptions and attitudes
food security
natural food products
natural sweeteners
sustainability
food sovereignty
reindeer herding
food value chain
Indigenous peoples
COVID-19 pandemic
the Arctic
Western Siberia
Yamal-Nenets Autonomous Okrug
epistemic trust
risk perception
genetically modified food
public acceptance
partial least squares structural equation modeling
community-based intervention
diet
home food availability
home food environment
sugar sweetened beverages
fruit and vegetable intake
Mediterranean diet
Mediterranean diet pyramid
sustainable diets
environmental concerns
nutrition
food-based dietary guidelines
migrants
diabetes
food habits
culturally tailored diet
transcultural mediator
café
green ambience
Delphi method
indicator design
grain production
spatial–temporal characteristic
influencing factors
the Huang-Huai-Hai Plain
Crepis vesicaria L. subsp. taraxacifolia
nutritional value
phenolic profile
chicoric acid
antioxidant
anti-inflammatory
Brazil
community restaurants
food handlers
food insecurity
low-income
COVID-19
families
children
food acquisition
restaurants
biofilms
food microbiology
dietary guidelines
Mediterranean
the USA
Japan
Argentina
South Africa
egg quality traits
ginger
immunity
Japanese quail performance
halal food performance
availability
healthy/nutritional factor
accreditation
clean/safe/hygiene factor
trust
attachment
halal-friendly image
retention
muslim travelers
Escherichia coli
bacterial retention
surface topographies
meat exudate
wipe cleaning
conditioning film
Cape Verde
cereals
metals
dietary intake
risk assessment
Indigenous health
food systems
colonialism
community-based
participatory
n/a
dysphagia
the elderly
food products
processing
rheology
texture
capital endowment
ecological cognition
environment-friendly technology
adoption level
Hackman model
environmental health
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accesso online:ONIX_20220111_9783036522906_917
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