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Sustainable Food Production and Consumption

According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet b...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: 2022
Soggetti:
fresh-cut vegetables
life cycle assessment
LCA
chlorine
filtering membranes
water recirculation
traditional people
coastal littoral
Barbados
Bahamas
environmental co-adaption
Caribbean
resilient and sustainable cities
food waste
design culture
food cycles
sustainability
nursing home
plate colors
pilot study
food production and consumption
sustainable food systems
sustainable menu
food catering practices in the public sector
biosecurity
carcass disposal
greenhouse gas emissions
nitrogen
pathogens
phosphorus
rendered animal by-products
fast food restaurant
customer satisfaction
revisit intention and recommendation
regression analysis
factor analysis
food loss and waste
GHG emissions
protein losses
global food supply chains
hotspots
food consumption
environmentally extended input–output analysis
international trade
consumption-production perspective
structural decomposition analysis
value chain analysis
ex-post times series analysis
allocation tables
household food waste
planning routines
shopping routines
food practices
elderly institution
leftovers
older adults
plate waste
black soldier fly larvae
Hermetia illucens
bio-convertor
nutrient recovery
aquaculture feed
organic waste
sustainable diet
sustainable dietary guidelines
qualitative content analysis
food governance
consumer perception
food service
workplace canteen
n/a
thema EDItEUR::N History and Archaeology::NH History
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues
Accesso online:ONIX_20220916_9783036548531_94
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