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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Detalles Bibliográficos
Formato:	Online
Lenguaje:	inglés
Publicado:	2022
Materias:	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
Acceso en línea:	ONIX_20220916_9783036548531_94
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Sustainable Food Production and Consumption

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