This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data.
- Offers readers a 'one-stop' resource on the topic of food security and sustainability - Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability- Written by academics and practitioners from various fields and regions with a "farm to fork? understanding - Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
Livestock/Leveraging Development Programs
Homestead Gardens/Leveraging International Research for Food and Nutrition Security/Using Theory of Change for Food and Nutrition Security; Leveraging Gender for Food and Nutrition Security/Trade-offs and Synergies Between Quality, Nutrition, Safety/Infectious Diseases Emerging from Agriculture/Antimicrobial Resistance and Agriculture/Endemic Diseases and Agriculture/Agriculture Related Land Use Change and Disesase Dynamics/Climate Change and Disease Dynamics/Burden of Food Safety/Assessing Food Safety Risks in Low and Middle-Income Countries/Adulteration, Misinformation, Food Fraud/Nutrition and Disease: Sarcopenia/Nutrition and Disease: Diabetes mellitus Type 1/Nutrition and Disease: Diabetes mellitus Type 2/Nutrition through the Life Cycle: Lactation/Nutrition through the Life Cycle: Geriatrics/Nutritional Therapeutics: Neurological Disorders/Nutritional Therapeutics: Rehabilitation after Hospitalization and Trauma, Surgery/Diets and Diet Therapy: Regulation on Food for Special Medical Purposes/Diets and Diet Therapy: Oral Nutritional Supplements/Diets and Diet Therapy: Enteral Nutrition/Diets and Diet Therapy: Parenteral Nutrition/Diets and Diet Therapy: Trace Elements/Diets and Diet Therapy: Diet Supplements for Exercise/Education for a Healthy Lifestyle: Therapeutic Education for Healthy Life/Education for a Healthy Lifestyle: How to Improve Adherence to Diet and Lifestyle Changes/Food Trade Systems/Role of Global Food Trade in Feeding Humanity/Food Imports and Trade Policies/Large Scale Land Acquisitions: Sustainability Benefits and Environmental Externalities/Land Use Displacement Through International Food Trade and Associated Biodiversity Impacts/GHG in Livestock Trade/Global Seafood Trade/Environmental Externalities in Global Wine and Other Beverages Trade/Nitrogen Embedded in Global Food Trade/Food Safety and Security in the Mediterranean/Food Safety and Security in North America/Food Safety and Security in Latin America and the Caribbean/Food Security Factors and Trends in Central Asia/FEEDING URBAN AREAS: CHALLENGES AND OPPORTUNITIES/Changing Food Consumption Patterns and their Drivers/The Challenge of Food Wastage/Challenges in Sustainable Food Sourcing and Procurement/Local Conventional Versus Imported Organic Food Products: Sustainability Challenges/Changing Dietary Patterns as Drivers of Changing Environmental Impacts/Competition for Land, Water and Energy (Nexus) in Food Production/Matching Production with Environmental Limits/Land Use Change, Deforestation and Competition for Land Due to Food Production/GHGs Emissions Due to Food Systems/Loss of (Agro-)Biodiversity/Overuse of Water Resources: Water Stress and the Implications for Food and Agriculture/Soil Degradation/Overuse of Nitrogen Resources/Climate Change: Alteration of Soil Carbon Dynamics/Climate Change: Impact on Marine Ecosystems and World Fisheries/Climate Change and Productivity (Crop Yields)/Greenhouse and Livestock Emissions and Climate Change/The Role of Social Movements in Increasing Awareness of Food Security and Sustainability/The Role of Social Networks in Increasing Awareness of Food Security and Sustainability/The Role of Food Marketing in Increasing Awareness of Food Security and Sustainability/The Role of Seed Banking in Increasing Awareness of Food Security and Sustainability/The Role of Youth in Increasing Awareness of Food Security and Sustainability/Change in Production Practices: Closing Yield Gaps/Sustainable or Ecological Intensification/Comparing Yields: Organic Versus Conventional Agriculture/The Role of Food Suppliers (and Food Chain Management) to Meet Growing Demands/Introduction: Public Health and Nutrition, Preventive Nutrition, Community Nutrition/Food systems/Evaluation of Nutritional Status of Populations/Dietary Surveys and Questionnaires/Diet, Nutrition and Cancer Prevention/Diet, Nutrition and the Immune System/Nutrigenomics/Industries to Improve Health/National Diet Recommendations/Food Patterns/Mediterranean Diet/Food Culture: Nutrition Anthropology/UN Development Goals/Hunger and Malnutrition/Politics of Global Food Trade/Fortification Policies/Nutrition and Growth/Sustainable Diets History/Local Diets and Nutrition: The Municipalities/Meat and Processed Meat in Sustainable Diets/Nutrition Education/Dietary Guidelines: Pyramids, Wheels and Plates in Nutrition Education/School Nutrition Education/Food Basket Budget and Nutrition/Food Supplements: Botanicals/Advertising and Marketing to Children/Public Private Partnerships in Nutrition: Working with the Food Industry/Role of civil Society and NGOs in Defining the Food Security Agenda/Defining The Concept Of Food Value Chain/Food Value Chain: Governance models/Sustainable Food Value Chain in Developing Countries; Implications of the Structural Transformation (Industrialization) for Food and Nutrition Security; The Role of Omic Sciences in Food Security and Sustainability; Emerging Genetic Technologies to Improve Crop Productivity; The Concept of the Planetary Boundaries; Novel Foods: New Food Sources; Novel Foods: New Protein Sources; Novel Foods: Artificial Meat; Novel Foods: Synthetic Meat
Acceptance; Novel Foods: Insects
Technology; Novel Foods: Insects
Safety Issues; Novel Foods: Algae; Development of Sustainable Novel Foods and Beverages Based on Coffee By-products for Chronic Diseases; By-products as a Source of Novel Ingredients in Dairy Foods; Usefulness of Dietary Components as Sustainable Nutraceuticals for Chronic Kidney Disease; Food By-products as a Natural Source of Bioactive Compounds Against Campylobacter; New Functional Ingredients from Agroindustrial By-products for the Development of Healthy Foods; Life Cycle Assessment of Coffee Production; Vegetable By-Products as a Resource for the Development of Functional Foods; Fats: Nutritional and Physiological Importance; Bioactive Peptides in the Gut-Brain Axis; Use and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute Malnutrition; Maillard Reaction and Food Safety; Energy Balance and Body Weight Control; Probiotics as a Source of Food and Nutrition: A Role Player in Food Security; Phytochemicals as Alternative Food: A Boost to Food Security; Antilisterial Bacteriocins for Food Security: The Case of Sakacin A; Perennial Crops as a Food Source for Human Nutrition; Classification of Farming Systems; Crop and Mixed Farming Systems in Temperate Zones: North America; Temperate Agricultural Production Regions: China; Temperate Agricultural Production Regions: South Africa; Temperate Agricultural Production Regions: Japan; Food Security and Sustainability in Tropical Marginal Lands; Food Security and Sustainability in Mountain Areas; The Role of Irrigation for Food Security and Sustainability; Intensive Livestock Production Systems; Pastoral Livestock Systems; The Green Revolution; GM Foods; Milk/Meat Production in Ruminants; Big Data and their Analysis; Innovation Platforms; Agriculture and Ecosystem Services; Soil Fertility Management: Soil Quality; Maintaining Diversity of Plant Genetic Resources; Organic Agriculture; Women's Empowerment; Food Taboos; Food Sovereignty;Structural Transformation of Agriculture; International Trade in Food; Food Security and Food Storage; Stresses During Food Storage; Health Effects of Food Storage; The Preservation of Fruit and Vegetable Products under High Pressure Processing; Storage of Nuts; Storage of Berries; Edible Coatings and Food Storage; Use of Enzymes to Preserve Food; Sources of Contamination in Food; Preservation of Micronutirents in Biofortified Food; Storage and Preservation of Bread; Storage and Preservation of Fats and Oils; Storage and Preservation of Seafood; Probiotic Food Development: An Updated Review Based On Technological Innovation; Storage of Roots and Tubers; Food Waste Valorization: New Manufacturing Processes for Long-term Sustainability; Novel Food Ingredients for Food Security; Food Process Modeling; Food Supply Chain Demand and Optimization; Novel Techniques for Extrusion, Agglomeration, Encapsulation, Gelation and Coating of Foods; Separation, Fractionation and Concentration of High-added-value Compounds from Agro-food By-products; Through Membrane-based Technologies; Non-thermal and Innovative Processing Technologies; Novel Packaging Systems in Food; Green Production Strategies; Use of Waste to Produce Fermentation Products; ConsumersaT Behavior Regarding Food Waste Prevention; Restaurant Food Waste; Economic Impact Assessment of Food Waste Reduction; Strategies for Prolonging Fresh Food Shelf-LifeÂ; Food Rescue in Developed Countries; Food Retail in Developing Countries; Unequal Food Distribution; Unequal Access to Land; Food Emergency Operations after Natural Disasters; National Policies and Programs for Food Security and Sustainability; Political Economy Challenges of Achieving Food Security and Sustainability; Food Production and Consumption Practices Toward Sustainability: The Role and Vision of Civic Food Networks; Income/Time/Labor; Codex Alimentarius Commission; Change in Production Practices: The Role of Agri-food and Diversified Cropping Systems; Population Density and Redistribution of Food Resources; Overuse of Phosphorus Resources; Pigmented Grain as Source of Bioactives; Diets and Diet Therapy: Gastronomy and Nutrition; The Role of the Media in Increasing Awareness of Food Security and Sustainability; Sensory Evaluation of Food; Antimicrobial Packaging; New Preservations Technologies: Hydrostatic High Pressure Processing And High Pressure Thermal Processing; Sweet Potato and Squash Storage; Novel Edible Oil Products; Wastewater and Leafy Greens; Anaerobic Digestion of Food Waste for Biofuels Production; Sustainability Certification of Food; Molecular improvement of grain: target traits for a changing world; Food Consumption Patterns in Developing Countries; Modification of Pectin; The Role of International Agencies in Achieving Food Security; Household Food Waste; Nanoparticles in Food; Leveraging Biofortified Food
R4D Perspective; WTP for Food Safety and Quality; Carbon Monoxide and meat packaging; Freezing Meat; Digitalization and Big Data in Food Security and Sustainability; Use of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and Wine; Virtual Water Trade Among World Countries Associated with Food Trade; Chestnut as Source of Novel Ingredients for Celiac People; Sustainability and Plastic Waste; Computation of risk assessment modelling; Sustainable crops for food security: moringa (Moringa oleifera); Concepts of Food Sustainability