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...
Պահպանված է:
| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
| Հրապարակվել է: |
2022
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| Խորագրեր: | |
| Առցանց հասանելիություն: | ONIX_20220916_9783036548531_94 |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869522467979001856 |
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| collection | Directory of Open Access Books |
| description | 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 by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally. |
| format | Online |
| id | doab-20.500.12854ir-92108 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| record_format | ojs |
| spelling | doab-20.500.12854ir-921082024-04-01T23:19:23Z Sustainable Food Production and Consumption Rocha, Ada Margarida Correia Nunes Da Neto, Belmira Almeida Ferreira 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 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 by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally. 2022-09-16T13:47:32Z 2022-09-16T13:47:32Z 2022 book ONIX_20220916_9783036548531_94 9783036548531 9783036548548 https://directory.doabooks.org/handle/20.500.12854/92108 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5985 https://mdpi.com/books/pdfview/book/5985 10.3390/books978-3-0365-4854-8 10.3390/books978-3-0365-4854-8 MDPI - Multidisciplinary Digital Publishing Institute 9783036548531 9783036548548 268 Basel open access |
| spellingShingle | 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 Sustainable Food Production and Consumption |
| title | Sustainable Food Production and Consumption |
| title_full | Sustainable Food Production and Consumption |
| title_fullStr | Sustainable Food Production and Consumption |
| title_full_unstemmed | Sustainable Food Production and Consumption |
| title_short | Sustainable Food Production and Consumption |
| title_sort | sustainable food production and consumption |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220916_9783036548531_94 |