WorldWideScience

Sample records for sustainably produced foods

  1. Conceptualizing Sustainably Produced Food for Promotional Purposes: A Sustainable Marketing Approach

    Directory of Open Access Journals (Sweden)

    Cecilia Solér

    2012-03-01

    Full Text Available Progress in transforming current food consumption and production practice in a sustainable direction is slow. Communicative, sustainable consumer policy instruments such as eco-labeling schemes have limited impact outside the green segment and within the mainstream market. This article asks how sustainably produced food can be described in order to promote such food. Based on six cases, it aims to conceptualize the common denominators of sustainable food production by drawing on recent literature on sustainable marketing and on food and sustainable development. Contradictions and implications in terms of labeling schemes, global sourcing and consumer food practice are discussed.

  2. Butanol production from food waste: a novel process for producing sustainable energy and reducing environmental pollution

    Science.gov (United States)

    Efficient utilization of food waste for fuel and chemical production can positively influence both the energy and environmental sustainability. In these studies we investigated use of food waste to produce butanol by Clostridium beijerinckii P260. In control fermentation, 40.5 g/L of glucose (initia...

  3. Psychosocial and demographic variables associated with consumer intention to purchase sustainably produced foods as defined by the Midwest Food Alliance.

    Science.gov (United States)

    Robinson, Ramona; Smith, Chery

    2002-01-01

    To examine psychosocial and demographic variables associated with consumer intention to purchase sustainably produced foods using an expanded Theory of Planned Behavior. Consumers were approached at the store entrance and asked to complete a self-administered survey. Three metropolitan Minnesota grocery stores. Participants (n = 550) were adults who shopped at the store: the majority were white, female, and highly educated and earned >or= 50,000 dollars/year. Participation rates averaged 62%. The major domain investigated was consumer support for sustainably produced foods. Demographics, beliefs, attitudes, subjective norm, and self-identity and perceived behavioral control were evaluated as predictors of intention to purchase them. Descriptive statistics, independent t tests, one-way analysis of variance, Pearson product moment correlation coefficients, and stepwise multiple regression analyses (P Consumers were supportive of sustainably produced foods but not highly confident in their ability to purchase them. Independent predictors of intention to purchase them included attitudes, beliefs, perceived behavioral control, subjective norm, past buying behavior, and marital status. Beliefs, attitudes, and confidence level may influence intention to purchase sustainably produced foods. Nutrition educators could increase consumers' awareness of sustainably produced foods by understanding their beliefs, attitudes, and confidence levels.

  4. Sustainable Food & Sustainable Economics

    OpenAIRE

    Alvarez, Mavis Dora

    2012-01-01

    Cuba today is immersed in a very intense process of perfecting its agricultural production structures with the goal of making them more efficient and sustainable in their economic administration and in their social and environmental management. Agricultural cooperatives in Cuba have the responsibility of producing on 73% of the country's farmland. Their contributions are decisive to developing agricultural production and to ensuring more and better food for the population, in addition to redu...

  5. Butanol production from food waste: a novel process for producing sustainable energy and reducing environmental pollution.

    Science.gov (United States)

    Huang, Haibo; Singh, Vijay; Qureshi, Nasib

    2015-01-01

    Waste is currently a major problem in the world, both in the developing and the developed countries. Efficient utilization of food waste for fuel and chemical production can positively influence both the energy and environmental sustainability. This study investigated using food waste to produce acetone, butanol, and ethanol (ABE) by Clostridium beijerinckii P260. In control fermentation, 40.5 g/L of glucose (initial glucose 56.7 g/L) was used to produce 14.2 g/L of ABE with a fermentation productivity and a yield of 0.22 g/L/h and 0.35 g/g, respectively. In a similar fermentation 81 g/L of food waste (containing equivalent glucose of 60.1 g/L) was used as substrate, and the culture produced 18.9 g/L ABE with a high ABE productivity of 0.46 g/L/h and a yield of 0.38 g/g. Fermentation of food waste at higher concentrations (129, 181 and 228 g/L) did not remarkably increase ABE production but resulted in high residual glucose due to the culture butanol inhibition. An integrated vacuum stripping system was designed and applied to recover butanol from the fermentation broth simultaneously to relieve the culture butanol inhibition, thereby allowing the fermentation of food waste at high concentrations. ABE fermentation integrated with vacuum stripping successfully recovered the ABE from the fermentation broth and controlled the ABE concentrations below 10 g/L during fermentation when 129 g/L food waste was used. The ABE productivity with vacuum fermentation was 0.49 g/L/h, which was 109 % higher than the control fermentation (glucose based). More importantly, ABE vacuum recovery and fermentation allowed near-complete utilization of the sugars (~98 %) in the broth. In these studies it was demonstrated that food waste is a superior feedstock for producing butanol using Clostridium beijerinckii. Compared to costly glucose, ABE fermentation of food waste has several advantages including lower feedstock cost, higher productivity, and less residual sugars.

  6. Benthic primary producers are key to sustain the Wadden Sea food web

    NARCIS (Netherlands)

    Christianen, M.J.A.; Middelburg, J.J.; Holthuijsen, S.J.; Jouta, J.; Compton, T.J.; Heide, van der T.; Piersma, T.; Sinninghe Damsté, J.S.; Veer, van der H.W.; Schouten, S.; Olff, H.

    2017-01-01

    Coastal food webs can be supported by local benthic or pelagic primary producers and by the import of organic matter. Distinguishing between these energy sources is essential for our understanding of ecosystem functioning. However, the relative contribution of these components to the food web at the

  7. Food, Globalization and Sustainability

    NARCIS (Netherlands)

    Oosterveer, P.J.M.; Sonnenfeld, D.A.

    2011-01-01

    Food is increasingly traded internationally, thereby transforming the organisation of food production and consumption globally and influencing most food-related practices. This transition is generating unfamiliar challenges related to sustainability of food provision, the social impacts of

  8. Sustainable Management of Food

    Science.gov (United States)

    To provide information to organizations to help them implement sustainable food management, including joining the Food Recovery Challenge. To provide education and information to communities and concerned citizens.

  9. Sustainable food consumption. Product choice or curtailment?

    Science.gov (United States)

    Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit

    2015-08-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Benthic primary producers are key to sustain the Wadden Sea food web: stable carbon isotope analysis at landscape scale

    NARCIS (Netherlands)

    Christianen, M.J.A.; Middelburg, J.J.; Holthuijsen, S.J.; Jouta, J.; Compton, T.J.; van der Heide, T.; Piersma, T.; Sinninghe Damsté, J.S.; van der Veer, H.W.; Schouten, S.; Olff, H.

    2017-01-01

    Coastal food webs can be supported by local benthic or pelagic primary produc-ers and by the import of organic matter. Distinguishing between these energy sources is essen-tial for our understanding of ecosystem functioning. However, the relative contribution ofthese components to the food web at

  11. Food sustainability, food security and the environment

    NARCIS (Netherlands)

    Helms, M.

    2004-01-01

    Sustainable development requires a deliberate choice in the direction of societal transition, but the options are narrowed down by the obligation to feed a growing world population. At present sufficient food is produced, but large differences exist in per capita supply. Poverty prevents many people

  12. Benthic primary producers are key to sustain the Wadden Sea food web : stable carbon isotope analysis at landscape scale

    NARCIS (Netherlands)

    Christianen, M.J.A.; Middelburg, Jack J.|info:eu-repo/dai/nl/079665373; Holthuijsen, S.J.; Jouta, J.; Compton, T.J.; van der Heide, T.; Piersma, T.; Sinninghe Damsté, Jaap S.|info:eu-repo/dai/nl/07401370X; van der Veer, H.W.; Schouten, Stefan|info:eu-repo/dai/nl/137124929; Olff, H.

    Coastal food webs can be supported by local benthic or pelagic primary producers and by the import of organic matter. Distinguishing between these energy sources is essential for our understanding of ecosystem functioning. However, the relative contribution of these components to the food web at the

  13. Benthic primary producers are key to sustain the Wadden Sea food web : Stable carbon isotope analysis at landscape scale

    NARCIS (Netherlands)

    Christianen, M J A; Middelburg, J J; Holthuijsen, S J; Jouta, J; Compton, T J; van der Heide, T; Piersma, T.; Sinninghe Damsté, J S; van der Veer, H W; Schouten, S; Olff, H

    Coastal food webs can be supported by local benthic or pelagic primary producers and by the import of organic matter. Distinguishing between these energy sources is essential for our understanding of ecosystem functioning. However, the relative contribution of these components to the food web at the

  14. Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Eberle, Ulrike; Lorek, Sylvia

    2013-01-01

    Contemporary food production and consumption cannot be regarded as sustainable and raises problems with its wide scope involving diverse actors. Moreover, in the face of demographic change and a growing global population, sus-tainability problems arising from food systems will likely become more...... and globalization of agriculture and food processing, the shift of consumption patterns toward more dietary animal protein, the emergence of modern food styles that entail heavily processed products, the growing gap on a global scale between rich and poor, and the paradoxical lack of food security amid an abundance...... of food. These factors are attributable to national and international policies and regulations, as well as to prevalent business prac-tices and, in particular, consumers' values and habits. The most effective ways for affluent societies to reduce the environmental impact of their diets are to reduce...

  15. Envisioning Agricultural Sustainability from Field to Plate: Comparing Producer and Consumer Attitudes and Practices toward "Environmentally Friendly" Food and Farming in Washington State, USA

    Science.gov (United States)

    Selfa, Theresa; Jussaume, Raymond A., Jr.; Winter, Michael

    2008-01-01

    A substantial body of sociological research has examined the relationship between farmers' environmental attitudes and their conservation behaviors, but little research has compared the attitudes of producers and consumers toward the environment with their behaviors or practices in support of sustainable agri-food systems. This paper addresses…

  16. Modeling Sustainable Food Systems.

    Science.gov (United States)

    Allen, Thomas; Prosperi, Paolo

    2016-05-01

    The processes underlying environmental, economic, and social unsustainability derive in part from the food system. Building sustainable food systems has become a predominating endeavor aiming to redirect our food systems and policies towards better-adjusted goals and improved societal welfare. Food systems are complex social-ecological systems involving multiple interactions between human and natural components. Policy needs to encourage public perception of humanity and nature as interdependent and interacting. The systemic nature of these interdependencies and interactions calls for systems approaches and integrated assessment tools. Identifying and modeling the intrinsic properties of the food system that will ensure its essential outcomes are maintained or enhanced over time and across generations, will help organizations and governmental institutions to track progress towards sustainability, and set policies that encourage positive transformations. This paper proposes a conceptual model that articulates crucial vulnerability and resilience factors to global environmental and socio-economic changes, postulating specific food and nutrition security issues as priority outcomes of food systems. By acknowledging the systemic nature of sustainability, this approach allows consideration of causal factor dynamics. In a stepwise approach, a logical application is schematized for three Mediterranean countries, namely Spain, France, and Italy.

  17. Food security and sustainable intensification.

    Science.gov (United States)

    Godfray, H Charles J; Garnett, Tara

    2014-04-05

    The coming decades are likely to see increasing pressures on the global food system, both on the demand side from increasing population and per capita consumption, and on the supply side from greater competition for inputs and from climate change. This paper argues that the magnitude of the challenge is such that action is needed throughout the food system, on moderating demand, reducing waste, improving governance and producing more food. It discusses in detail the last component, arguing that more food should be produced using sustainable intensification (SI) strategies, and explores the rationale behind, and meaning of, this term. It also investigates how SI may interact with other food policy agendas, in particular, land use and biodiversity, animal welfare and human nutrition.

  18. Sustainable diets within sustainable food systems.

    Science.gov (United States)

    Meybeck, Alexandre; Gitz, Vincent

    2017-02-01

    Sustainable diets and sustainable food systems are increasingly explored by diverse scientific disciplines. They are also recognised by the international community and called upon to orient action towards the eradication of hunger and malnutrition and the fulfilment of sustainable development goals. The aim of the present paper is to briefly consider some of the links between these two notions in order to facilitate the operationalisation of the concept of sustainable diet. The concept of sustainable diet was defined in 2010 combining two totally different perspectives: a nutrition perspective, focused on individuals, and a global sustainability perspective, in all its dimensions: environmental, economic and social. The nutrition perspective can be easily related to health outcomes. The global sustainability perspective is more difficult to analyse directly. We propose that it be measured as the contribution of a diet to the sustainability of food systems. Such an approach, covering the three dimensions of sustainability, enables identification of interactions and interrelations between food systems and diets. It provides opportunities to find levers of change towards sustainability. Diets are both the results and the drivers of food systems. The drivers of change for those variously involved, consumers and private individuals, are different, and can be triggered by different dimensions (heath, environment, social and cultural). Combining different dimensions and reasons for change can help facilitate the transition to sustainable diets, recognising the food system's specificities. The adoption of sustainable diets can be facilitated and enabled by food systems, and by appropriate policies and incentives.

  19. Sustainability in the food sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G

    2011-01-01

    Consumers have, through their food choices, a major role in bringing about more sustainable food production. However, this presupposes that differences in sustainability are communicated to consumers. Even if food products are eco-labelled and consumers are motivated to support sustainability...

  20. Emerging market for sustainable food in Bangkok

    Directory of Open Access Journals (Sweden)

    Peter Oosterveer

    2012-09-01

    Full Text Available More and more food is traded all over the world, changing the general pattern of food production and consumption dramatically. This transformation includes increasing consumer demand for safe and environmentally friendly produced food. Food is no longer produced only by farmers in the vicinity where consumers can easily observe how they produce their food. Nowadays, food can be produced in Asia and presented on a supermarket’s shelf in Europe, this unknown origin makes consumers more concerned about the safety of their food. Food scandals such as mad cow disease, bird flu, and GMOs make consumers concerned, uncertain and worried about their food. In response to these concerns, modern retailers in many countries improve their sustainable development policy and actively increase the provision of sustainable food. As a newly industrialized country in Southeast Asia, Thailand can be expected to witness a similar increasing domestic demand for sustainable food products, particularly in its urban areas. The general patterns of global change affect Thailand as well, but the specific processes of change differ due to specific conditions of urban Thailand. This paper analyzes the process of change towards sustainable food provision in Bangkok by investigating how consumers and the system of provision interact in retail outlets.

  1. Nutritional sustainability of pet foods.

    Science.gov (United States)

    Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

    2013-03-01

    Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system.

  2. Deregulation, Distrust, and Democracy: State and Local Action to Ensure Equitable Access to Healthy, Sustainably Produced Food.

    Science.gov (United States)

    Wiley, Lindsay F

    2015-01-01

    Environmental, public health, alternative food, and food justice advocates are working together to achieve incremental agricultural subsidy and nutrition assistance reforms that increase access to fresh fruits and vegetables. When it comes to targeting food and beverage products for increased regulation and decreased consumption, however, the priorities of various food reform movements diverge. This article argues that foundational legal issues, including preemption of state and local authority to protect the public's health and welfare, increasing First Amendment protection for commercial speech, and eroding judicial deference to legislative policy judgments, present a more promising avenue for collaboration across movements than discrete food reform priorities around issues like sugary drinks, genetic modification, or organics. Using the Vermont Genetically Modified Organism (GMO) Labeling Act litigation, the Kauai GMO Cultivation Ordinance litigation, the New York City Sugary Drinks Portion Rule litigation, and the Cleveland Trans Fat Ban litigation as case studies, I discuss the foundational legal challenges faced by diverse food reformers, even when their discrete reform priorities diverge. I also 'explore the broader implications of cooperation among groups that respond differently to the "irrationalities" (from the public health perspective) or "values" (from the environmental and alternative food perspective) that permeate public risk perception for democratic governance in the face of scientific uncertainty.

  3. Developing sustainable food supply chains.

    Science.gov (United States)

    Smith, B Gail

    2008-02-27

    This paper reviews the opportunities available for food businesses to encourage consumers to eat healthier and more nutritious diets, to invest in more sustainable manufacturing and distribution systems and to develop procurement systems based on more sustainable forms of agriculture. The important factors in developing more sustainable supply chains are identified as the type of supply chain involved and the individual business attitude to extending responsibility for product quality into social and environmental performance within their own supply chains. Interpersonal trust and working to standards are both important to build more sustainable local and many conserved food supply chains, but inadequate to transform mainstream agriculture and raw material supplies to the manufactured and commodity food markets. Cooperation among food manufacturers, retailers, NGOs, governmental and farmers' organizations is vital in order to raise standards for some supply chains and to enable farmers to adopt more sustainable agricultural practices.

  4. Selecting the sharpest tools to explore the food-feed-fuel debate: Sustainability assessment of family farmers producing food, feed and fuel in Brazil

    NARCIS (Netherlands)

    Florin, M.J.; Ittersum, van M.K.; Ven, van de G.W.J.

    2012-01-01

    Continuing interest in sustainable biofuel production is linked with sustainable farming and begs for insights from farming systems research on sustainability assessment and the role of family farms. The aims of this work were two-fold. First, to present a tools and methods selection framework

  5. Sustainable Development of Food Safety

    DEFF Research Database (Denmark)

    Fabech, B.; Georgsson, F.; Gry, Jørn

    to food safety - Strengthen efforts against zoonoses and pathogenic microorganisms - Strengthen safe food handling and food production in industry and with consumers - Restrict the occurrence of chemical contaminants and ensure that only well-examined production aids, food additives and flavours are used...... - Strengthen scientific knowledge of food safety - Strengthen consumer knowledge The goals for sustainable development of food safety are listed from farm to fork". All of the steps and areas are important for food safety and consumer protection. Initiatives are needed in all areas. Many of the goals...... in other areas. It should be emphasized that an indicator will be an excellent tool to assess the efficacy of initiatives started to achieve a goal. Conclusions from the project are: - Sustainable development in food safety is important for humanity - Focus on the crucial goals would optimize the efforts...

  6. Sustainable food consumption. Product choice or curtailment?

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors

  7. Promoting Sustainable Food Provision; the Role of Networks in Global Food Governance

    NARCIS (Netherlands)

    Oosterveer, P.J.M.

    2017-01-01

    Food provision in contemporary societies is transforming due to challenges of globalization, sustainability and equity. The interactions between civil society organizations, governments, the food industry, consumers and producers constitute dynamic fields of environmental change in global food

  8. Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Scholl, Gerd; Eberle, Ulrike

    to be tackled, including climate change water pollution and water scarcity, soil degradation,eutrophication of water bodies, and loss of habitats and biodiversity. With respect to a growing world population and demographic change, problems are predicted to become more serious in the future; for example...... on a variety of issues, including agriculture and the food supply, the availability of and access to food, physical activity, welfare and social benefits, sound environmental production and consumption, fiscal policies, the role of individual consumer decision-making, public procurement and public provision...

  9. Towards sustainable food production

    DEFF Research Database (Denmark)

    Aramyan, Lusine H; Hoste, Robert; van den Broek, Willie

    2011-01-01

    continuous innovation of supply chain network structures, reconsideration of business processes, relocation of logistics infrastructures and renewed allocation of chain activities to these infrastructures in order to achieve sustainable performances. This paper presents a scenario analysis of the spatial...... of pigs, processing of pork and pork consumption, is used to analyse the scenarios. The results reveal major opportunities for reductions in cost as well as in CO2 equivalent emissions if a European sector perspective is taken and some chain activities are relocated to other countries. However......, as minimizing costs will not always lead to an optimal reduction in CO2 equivalent emissions, a differentiated strategy is needed for the European pork sector to move towards more sustainable production...

  10. Marketability and sustainability of food security programmes ...

    African Journals Online (AJOL)

    Marketability and sustainability of food security programmes: products and productivity of agricultural projects. ... Project products are sold to community members who accounted to 79%, and few (1%) to individuals owning business, clinics and outside the community. Project members advertised their produce mainly ...

  11. Sustainability labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Hieke, Sophie; Wills, Josephine

    2014-01-01

    of sustainability was limited, but understanding of four selected labels (Fair Trade, Rainforest Alliance, Carbon Footprint, and Animal Welfare) was better, as some of them seem to be self-explanatory. The results indicated a low level of use, no matter whether use was measured as self-reported use of different......This study investigates the relationship between consumer motivation, understanding and use of sustainability labels on food products (both environmental and ethical labels), which are increasingly appearing on food products. Data was collected by means of an online survey implemented in the UK......, France, Germany, Spain, Sweden, and Poland, with a total sample size of 4408 respondents. Respondents expressed medium high to high levels of concern with sustainability issues at the general level, but lower levels of concern in the context of concrete food product choices. Understanding of the concept...

  12. Understanding producers' motives for adopting sustainable practices

    NARCIS (Netherlands)

    Trujillo-Barrera, Andres; Pennings, Joost M.E.; Hofenk, Dianne

    2016-01-01

    Understanding the motives and risk attitudes of producers to engage in sustainable practices is important for policy-makers who wish to increase the likelihood of adoption and improve the design of incentives. This article examines the underlying motives of producers to adopt sustainable

  13. Food Relocalization for Environmental Sustainability in Cumbria

    Directory of Open Access Journals (Sweden)

    Les Levidow

    2011-04-01

    Full Text Available In the past decade, many European farmers have adopted less-intensive production methods replacing external inputs with local resources and farmers’ skills. Some have developed closer relations with consumers, also known as short food-supply chains or agro-food relocalization. Through both these means, farmers can gain more of the value that they have added to food production, as well as greater incentives for more sustainable methods and/or quality products, thus linking environmental and economic sustainability. These systemic changes encounter difficulties indicating two generic needs—for state support measures, and for larger intermediaries to expand local markets. The UK rural county of Cumbria provides a case study for exploring those two needs. Cumbria farmers have developed greater proximity to consumers, as a means to gain their support for organic, territorially branded and/or simply ‘local’ food. This opportunity has been an incentive for practices which reduce transport distances, energy costs and other inputs. Regional authorities have provided various support measures for more closely linking producers with each other and with consumers, together developing a Cumbrian food culture. Going beyond the capacity of individual producers, farmer-led intermediaries have maintained distinctive product identities in larger markets including supermarket chains. Although Cumbria’s agro-food relocalization initiatives remain marginal, they counteract the 1990s trend towards delocalization, while also indicating potential for expansion elsewhere.

  14. Sustainable consumption : the role of food retail

    OpenAIRE

    Sustainable Consumption Roundtable (Great Britain)

    2005-01-01

    This submission is informed by discussion at a seminar held by the Sustainable Consumption Roundtable on 28 June on the subject of Sustainable Consumption in the 'Food industry sustainability strategy'. The Strategy sets out to apply sustainable development thinking to the entire food supply chain. Publisher PDF

  15. FOOD ENTREPRENEUR SUSTAINABLE ORIENTATION AND FIRM PRACTICES

    OpenAIRE

    Mark A. Gagnon; Pamela A. Heinrichs

    2016-01-01

    This exploratory research examines the relationship between food entrepreneur sustainable orientation, mindset and firm sustainable practices in a mixed methods format. In particular we seek to address if entrepreneur behavior and firm practices are congruent with founding entrepreneur espoused support of sustainability. Our survey findings with thirty specialty food entrepreneurs suggest tenuous empirical support for the relationship of entrepreneur sustainable orientation, mindset and firm ...

  16. Sustainable consumption and production in the food supply chain

    DEFF Research Database (Denmark)

    Govindan, Kannan

    2018-01-01

    Increased globalization and a growing world population have a great impact on the sustainability of supply chains, especially within the food industry. The way food is produced, processed, transported, and consumed has a great impact on whether sustainability is achieved throughout the whole food...... supply chain. Due to the complexity that persists in coordinating the members of food supply chain, food wastage has increased over the past few years. To achieve sustainable consumption and production (SCP), food industry stakeholders need to be coordinated and to have their views reflected...... in an optimized manner. However, not much research has been done concerning the influence of stakeholders and supply chain members’ coordination in the food industry's SCP context. To facilitate the theory development for SCP, in this work, a short literature review on sustainable supply chain management...

  17. Providing Sustainable Food in Urban Thailand

    NARCIS (Netherlands)

    Kantamaturapoj, K.; Oosterveer, P.J.M.; Spaargaren, G.

    2013-01-01

    Increasing demand for sustainable foods can be a driver for environmental improvements along the food-supply chain as a whole. Research in Western Europe has confirmed the importance of distribution channel s in supplying sustainable food and particularly in how they are able to combine consumer

  18. FOOD ENTREPRENEUR SUSTAINABLE ORIENTATION AND FIRM PRACTICES

    Directory of Open Access Journals (Sweden)

    Mark A. Gagnon

    2016-10-01

    Full Text Available This exploratory research examines the relationship between food entrepreneur sustainable orientation, mindset and firm sustainable practices in a mixed methods format. In particular we seek to address if entrepreneur behavior and firm practices are congruent with founding entrepreneur espoused support of sustainability. Our survey findings with thirty specialty food entrepreneurs suggest tenuous empirical support for the relationship of entrepreneur sustainable orientation, mindset and firm sustainable practices. However our qualitative results indicate positive relationships between sustainable orientation, mindset and practices. Evidence from this work highlights the critical role of founding entrepreneurs for successful implementation of sustainability along its multiple fronts including profitability.

  19. Sustainable Harvest for Food and Fuel

    Energy Technology Data Exchange (ETDEWEB)

    Grosshans, Raymond R.; Kostelnik, Kevin, M.; Jacobson, Jacob J.

    2007-04-01

    The DOE Biomass Program recently implemented the Biofuels Initiative, or 30x30 program, with the dual goal of reducing U.S. dependence on foreign oil by making cellulosic ethanol cost competitive with gasoline by 2012 and by replacing 30 percent of gasoline consumption with biofuels by 2030. Experience to date with increasing ethanol production suggests that it distorts agricultural markets and therefore raises concerns about the sustainability of the DOE 30 X 30 effort: Can the U.S. agricultural system produce sufficient feedstocks for biofuel production and meet the food price and availability expectations of American consumers without causing environmental degradation that would curtail the production of both food and fuel? Efforts are underway to develop computer-based modeling tools that address this concern and support the DOE 30 X 30 goals. Beyond technical agronomic and economic concerns, however, such models must account for the publics’ growing interest in sustainable agriculture and in the mitigation of predicted global climate change. This paper discusses ongoing work at the Center for Advanced Energy Studies that investigates the potential consequences and long-term sustainability of projected biomass harvests by identifying and incorporating “sustainable harvest indicators” in a computer modeling strategy.

  20. Sustainable food consumption in China and India

    OpenAIRE

    von Meyer-Höfer, Marie; Juarez Tijerino, Andrea Maria; Spiller, Achim

    2015-01-01

    This study examines sustainable food consumption in China and India, based on online consumer survey data. It explores which factors influence sustainable food consumption in these countries, based upon a model related to the Theory of Planned Behaviour. Structural equation modelling is used for the analysis and comparison of both countries. Among the similarities found are the significant influence of subjective norms on intention towards sustainable food consumption and the influence of per...

  1. Policy Instruments for Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Lorek, Sylvia; Bietz, Sabine

    The food policy domain highlights the complexity of the sustainability of food consumption. In addition to the ecological, social and economic aspects of food consumption, public health concerns are an integral factor in efforts to ensure the sustainable development of the food sector (Reisch et ...... with recommendations on actions that consumers (in their role as market actors and consumer citizens), NGOs, the media, the food industry, retailers and governments can take in a shared pursuit of more sustainable food consumption and production.......The food policy domain highlights the complexity of the sustainability of food consumption. In addition to the ecological, social and economic aspects of food consumption, public health concerns are an integral factor in efforts to ensure the sustainable development of the food sector (Reisch et al...... of the CORPUS project on sustainable food consumption. In general, governments trying to influence the sustainability of food systems have informationbased, market-based and regulatory instruments in their toolbox (Lorek et al., 2008). Their goal is to build a policy framework for appropriate action...

  2. Food security and sustainable resource management

    Science.gov (United States)

    McLaughlin, Dennis; Kinzelbach, Wolfgang

    2015-07-01

    The projected growth in global food demand until mid-century will challenge our ability to continue recent increases in crop yield and will have a significant impact on natural resources. The water and land requirements of current agriculture are significantly less than global reserves but local shortages are common and have serious impacts on food security. Recent increases in global trade have mitigated some of the effects of spatial and temporal variability. However, trade has a limited impact on low-income populations who remain dependent on subsistence agriculture and local resources. Potential adverse environmental impacts of increased agricultural production include unsustainable depletion of water and soil resources, major changes in the global nitrogen and phosphorous cycles, human health problems related to excessive nutrient and pesticide use, and loss of habitats that contribute to agricultural productivity. Some typical case studies from China illustrate the connections between the need for increased food production and environmental stress. Sustainable options for decreasing food demand and for increasing production include reduction of food losses on both the producer and consumer ends, elimination of unsustainable practices such as prolonged groundwater overdraft, closing of yield gaps with controlled expansions of fertilizer application, increases in crop yield and pest resistance through advances in biotechnology, and moderate expansion of rain fed and irrigated cropland. Calculations based on reasonable assumptions suggest that such measures could meet the food needs of an increasing global population while protecting the environment.

  3. Nutritional Sustainability of Pet Foods12

    Science.gov (United States)

    Swanson, Kelly S.; Carter, Rebecca A.; Yount, Tracy P.; Aretz, Jan; Buff, Preston R.

    2013-01-01

    Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

  4. Nutrition transition and food sustainability.

    Science.gov (United States)

    Belahsen, Rekia

    2014-08-01

    The aim of the present paper is to review nutrition transition (NT) ongoing in low and middle income countries and the associated dietary changes. NT is accompanied by demographic and epidemiological transition associated with economic development and urbanisation. In these countries, while the problems of hunger and undernourishment persist, there is an escalation of diet-related non-communicable diseases; making them face both problems of malnutrition, under and overnutrition. Indeed, in addition to protein energy malnutrition underweight and micronutrient deficiencies affect a high proportion of children and women. Conversely, changes in dietary habits and physical activity patterns have led to emergence of chronic diseases such as obesity, diabetes, hypertension, stroke, hyperlipidaemia, CHD and cancer. One possible explanation of weight gain and its associated health consequences is the trend of the consumption of already prepared meals and the restaurants that are in continuous development leading to high consumption of foods rich in sugar and fat. The health problems associated with NT have not spared populations in the Mediterranean area where the type of diet is reported to be healthy and to protect against cardiovascular risks. This is seen in North Africa that belongs also to the Mediterranean basin, where the nutritional situation raises the problem of traditional foods sustainability. Accurate nutritional policy and education are needed to redress the effects of malnutrition related to NT on health.

  5. Sustainability assessment of food chain logistics

    NARCIS (Netherlands)

    Bloemhof, J.M.; Vorst, van der J.G.A.J.; Bastl, M.; Allaoui, H.

    2015-01-01

    Food chain logistics plays an important role in the sustainability performance of the food sector. Therefore, project SCALE (Step Change in Agri-food Logistics Ecosystems) started as a collaborative international project, aiming for tools and frameworks for the food sector to make a step change in

  6. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  7. Towards more sustainable food choices: Value priorities and motivational orientations

    NARCIS (Netherlands)

    de Boer, J.; Hoogland, C.; Boersema, J.J.

    2007-01-01

    This paper aims to improve our understanding of food choices that are more sustainable in terms of moral and health aspects of eating. The aim of sustainability may require that people in Western countries choose to eat smaller quantities of meat as well as types of meat that are produced in a more

  8. Sustainable food planning: evolving theory and practice

    NARCIS (Netherlands)

    Viljoen, A.; Wiskerke, J.S.C.

    2012-01-01

    Half the world’s population is now urbanised and cities are assuming a larger role in debates about the security and sustainability of the global food system. Hence, planning for sustainable food production and consumption is becoming an increasingly important issue for planners, policymakers,

  9. Edible Insects in Sustainable Food Systems

    DEFF Research Database (Denmark)

    Halloran, Afton; Flore, Roberto; Vantomme, Paul

    This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the ro...

  10. European Food and Drink Wholesalers and Sustainability

    Directory of Open Access Journals (Sweden)

    Peter Jones

    2017-01-01

    Full Text Available Purpose- The aim of this paper is to review and reflect on the sustainability agendas and achievements reported by Europe's leading food and drinks wholesalers. Design/Methodology/Approach- The paper begins with a short introduction to corporate sustainability, sustainability reporting and food and drinks wholesaling within Europe and the empirical material for the paper is drawn from reports and information posted on the leading food and drinks wholesalers' corporate websites. Findings- There are marked variations in the extent to which Europe's leading food and drinks wholesalers reported and provided information on their sustainability agendas and achievements. These agendas and achievements embraced a wide range of environmental, social and economic issues but the reporting process had a number of weaknesses that undermine its transparency and credibility. The authors also argue that the leading food and drinks wholesalers' definitions of, and commitments to, sustainability are principally driven by business imperatives as by any fundamental concern to maintain the viability and integrity of natural and social capital. More critically the authors argue that this approach is couched within existing business models centred on continuing growth and consumption Limitations- The paper is a preliminary review of the sustainability agendas and achievements publicly reported by Europe's leading food and drinks wholesalers. Originality- The role of Europe's wholesale sector in addressing sustainability has received scant attention in the academic literature and this paper will interest academics and students in business management and marketing and employees and executives working in the distribution sector of the economy.

  11. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    OpenAIRE

    Techane Bosona; Girma Gebresenbet

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and...

  12. SUSTAINABLE AGRICULTURE New practices bring lasting food ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2010-11-16

    Nov 16, 2010 ... Since 1970, IDRC-supported research has introduced sustainable agricultural practices to farmers and communities across the developing world. The result: higher productivity, less poverty, greater food security, and a healthier environment.

  13. Which functional unit to identify sustainable foods?

    Science.gov (United States)

    Masset, Gabriel; Vieux, Florent; Darmon, Nicole

    2015-09-01

    In life-cycle assessment, the functional unit defines the unit for calculation of environmental indicators. The objective of the present study was to assess the influence of two functional units, 100 g and 100 kcal (420 kJ), on the associations between three dimensions for identifying sustainable foods, namely environmental impact (via greenhouse gas emissions (GHGE)), nutritional quality (using two distinct nutrient profiling systems) and price. GHGE and price data were collected for individual foods, and were each expressed per 100 g and per 100 kcal. Two nutrient profiling models, SAIN,LIM and UK Ofcom, were used to assess foods' nutritional quality. Spearman correlations were used to assess associations between variables. Sustainable foods were identified as those having more favourable values for all three dimensions. The French Individual and National Dietary Survey (INCA2), 2006-2007. Three hundred and seventy-three foods highly consumed in INCA2, covering 65 % of total energy intake of adult participants. When GHGE and price were expressed per 100 g, low-GHGE foods had a lower price and higher SAIN,LIM and Ofcom scores (r=0·59, -0·34 and -0·43, respectively), suggesting a compatibility between the three dimensions; 101 and 100 sustainable foods were identified with SAIN,LIM and Ofcom, respectively. When GHGE and price were expressed per 100 kcal, low-GHGE foods had a lower price but also lower SAIN,LIM and Ofcom scores (r=0·67, 0·51 and 0·47, respectively), suggesting that more environment-friendly foods were less expensive but also less healthy; thirty-four sustainable foods were identified with both SAIN,LIM and Ofcom. The choice of functional unit strongly influenced the compatibility between the sustainability dimensions and the identification of sustainable foods.

  14. Food Packaging for Sustainable Development

    OpenAIRE

    Williams, Helén

    2011-01-01

    Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packagin...

  15. Sustainable food and agriculture: stakeholder's frames

    NARCIS (Netherlands)

    van Gorp, B.; van der Goot, M.J.

    2012-01-01

    Despite its importance, the notion of sustainability is open for discursive struggle. This article's primary objective is to acquire insight into the manner in which the principal stakeholders strategically use frames in their public communication about sustainable food and agriculture. A framing

  16. Sustainable Food Processing Inspired by Nature.

    Science.gov (United States)

    Sybesma, Wilbert; Blank, Imre; Lee, Yuan-Kun

    2017-04-01

    Here, we elaborate on the natural origin and use of enzymes and cultures in sustainable food processing. We also illustrate how enzymatically treated or fermented food can contribute to solving challenges involving nutrition and health, such as aging, malnutrition, obesity, and allergy. Copyright © 2017. Published by Elsevier Ltd.

  17. Food and Higher Education for Sustainable Development

    Science.gov (United States)

    Clugston, Richard; Calder, Wynn

    2007-01-01

    This article argues that food issues are an appropriate, if not necessary, topic for education for sustainable development (ESD) both in terms of teaching and institutional practice. The first section summarises critical topics for a school or university course on food. The second section cites two examples of university efforts--at the University…

  18. Scenario Development for Sustainable Food Consumption

    DEFF Research Database (Denmark)

    Reisch, Lucia; Farsang, Andrea; Jégou, Francois

    Over the last few decades, considerable changes in food consumption – such as eating habits, dietary changes, availability and accessability of food – have taken place. These are mainly due to an increase in productivity of the food sector, a greater diversity in product choices and a decrease in...... public procurement 3. shorter distance and closer relations between producers and consumers 4. community gardens and urban gardening 5. food trade placed in local squares 6. energy conscious and efficient food consumption....

  19. Campus sustainable food projects: critique and engagement.

    Science.gov (United States)

    Barlett, Peggy F

    2011-01-01

    Campus sustainable food projects recently have expanded rapidly. A review of four components - purchasing goals, academic programs, direct marketing, and experiential learning - shows both intent and capacity to contribute to transformational change toward an alternative food system. The published rationales for campus projects and specific purchasing guidelines join curricular and cocurricular activities to evaluate, disseminate, and legitimize environmental, economic, social justice, and health concerns about conventional food. Emerging new metrics of food service practices mark a potential shift from rhetoric to market clout, and experiential learning builds new coalitions and can reshape relations with food and place. Campus projects are relatively new and their resilience is not assured, but leading projects have had regional, state, and national impact. The emergence of sustainability rankings in higher education and contract-based compliance around purchasing goals suggests that if support continues, higher education's leadership can extend to the broader agrifood system.

  20. Relationship between food waste, diet quality, and environmental sustainability

    Science.gov (United States)

    Niles, Meredith T.; Neher, Deborah A.; Roy, Eric D.; Tichenor, Nicole E.; Jahns, Lisa

    2018-01-01

    Improving diet quality while simultaneously reducing environmental impact is a critical focus globally. Metrics linking diet quality and sustainability have typically focused on a limited suite of indicators, and have not included food waste. To address this important research gap, we examine the relationship between food waste, diet quality, nutrient waste, and multiple measures of sustainability: use of cropland, irrigation water, pesticides, and fertilizers. Data on food intake, food waste, and application rates of agricultural amendments were collected from diverse US government sources. Diet quality was assessed using the Healthy Eating Index-2015. A biophysical simulation model was used to estimate the amount of cropland associated with wasted food. This analysis finds that US consumers wasted 422g of food per person daily, with 30 million acres of cropland used to produce this food every year. This accounts for 30% of daily calories available for consumption, one-quarter of daily food (by weight) available for consumption, and 7% of annual cropland acreage. Higher quality diets were associated with greater amounts of food waste and greater amounts of wasted irrigation water and pesticides, but less cropland waste. This is largely due to fruits and vegetables, which are health-promoting and require small amounts of cropland, but require substantial amounts of agricultural inputs. These results suggest that simultaneous efforts to improve diet quality and reduce food waste are necessary. Increasing consumers’ knowledge about how to prepare and store fruits and vegetables will be one of the practical solutions to reducing food waste. PMID:29668732

  1. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Directory of Open Access Journals (Sweden)

    Techane Bosona

    2018-04-01

    Full Text Available Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance, and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99.

  2. Sustainable Agriculture and Climate Change: Producing Potatoes (Solanum tuberosum L. and Bush Beans (Phaseolus vulgaris L. for Improved Food Security and Resilience in a Canadian Subarctic First Nations Community

    Directory of Open Access Journals (Sweden)

    Christine D. Barbeau

    2015-05-01

    Full Text Available Aboriginal people in Canada experience disproportionately high rates of diet-related illnesses, such as obesity and diabetes. Food insecurity has been identified as a contributing factor to these illnesses along with a loss of traditional lifestyle. Current food systems within northern subarctic and arctic regions of Canada rely heavily on imported foods that are expensive (when available, and are environmentally unsustainable. A warming subarctic and arctic climate present challenges, but also offers the opportunity for local agricultural production that can increase food security and promote a more sustainable food system. In this study the feasibility of sustainably growing potatoes (Solanum tuberosum L. utilizing agroforestry practices to enhance food security in remote subarctic communities is explored through a case study in Fort Albany First Nation in northern Ontario, Canada. Potato crops were grown over a two-year period and rotated into plots that had been planted with green bush beans (Phaseolus vulgaris L.. Results showed that potatoes and bush beans could be grown successfully in the subarctic without the use of greenhouses with yields comparable to more conventional high-input agricultural methods. In subarctic Canada, sustainable local food production can help to promote social capital, healthier lifestyles, and food security.

  3. Bacteriocin producers from traditional food products

    Directory of Open Access Journals (Sweden)

    Thonart P.

    2007-01-01

    Full Text Available A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identified from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410 and AY971749 for Enterococcus faecium (named CWBI-B1411. The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation.

  4. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Science.gov (United States)

    Gebresenbet, Girma

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99. PMID:29614785

  5. Sustainable (food) packaging--an overview.

    Science.gov (United States)

    Russell, David A M

    2014-01-01

    Packaging has an increasingly essential role to play in preserving the value invested in products by ensuring that they can deliver their designed service with minimum wastage. Food contact materials that deliver more units of service with increasingly fewer inputs of energy and materials, and increasingly fewer negative social, economic and environmental impacts, e.g., from emission of wastes, will be more sustainable both in the food processing machines of the industrial system and as packaging for food. Buzz words, whether bio-, nano-, degradable, or whatever comes next, must be critically examined per unit of service delivered to determine if, over the whole life cycle of the products to which they are applied, energy and resource use are minimised, pollution is reduced (not relocated), ecological benefits are created, and social and economic well-being are increased. Only when this caution is applied can a new solution be described as more sustainable.

  6. Carbapenemase-producing Organism in Food

    Centers for Disease Control (CDC) Podcasts

    2014-08-06

    Dr. Mike Miller reads an abridged version of the article, Carbapenemase-producing Organism in Food.  Created: 8/6/2014 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 8/13/2014.

  7. Technological innovation and valorisation of traditional food: a sustainable combination?

    Directory of Open Access Journals (Sweden)

    Marco Dalla Rosa

    2009-10-01

    Full Text Available Valorization of traditional foods is nowadays a key element for market developments where national industries are strongly involved in saving product peculiarity against imitative food coming from foreign countries or even different continents. Other than the lack in well defined and garanteed sensorial quality, the production conditions, the quality of raw material and the different cultural background lead to produce foods that, despite to the name indicating some italian origin or recallin in some ways Italy and italian food and traditions, are only imitation without safety and quality proper of the original traditional food. Thus it is necessary to individuate appropriated technologies and strategies to increase le level of garantee offered to the consumer in order to promote the consumption of traditional foods with the promised quality and safety. In this paper the role that the modern food technology and the food science can assume to improve the processing conditions and yields, introducing some innovations into the old processes will be pointed out. Furthermore, the characterization of the complexity of the chemical, chemico-physical and rheological properties that influence the whole sensorial aspect of traditional foods, both from animal and vegetal (and fruit origin, is a growing challenge of the food science since the new analytical methodologies now available. In the paper some example of objective characterization and introduction of innovation steps are reported as well as genuinity marker individuation in order to give sustainability to the production of traditional foods in particular in SME.

  8. The influence of ethical values and food choice motivations on intentions to purchase sustainably sourced foods.

    Science.gov (United States)

    Dowd, Kylie; Burke, Karena J

    2013-10-01

    This study examined a three-step adaptation of the Theory of Planned Behaviour (TPB) applied to the intention of consumers to purchase sustainably sourced food. The sample consisted of 137 participants, of which 109 were female, who were recruited through a farmers market and an organic produce outlet in an Australian capital city. Participants completed an online questionnaire containing the TPB scales of attitude, subjective norms, perceived behavioural control and intention; measures of positive moral attitude and ethical self identity; and food choice motives. Hierarchical multiple regression was used to examine the predictive utility of the TPB in isolation (step 1) and the TPB expanded to include the constructs of moral attitude and ethical self-identity (step 2). The results indicated the expansion of the TPB to include these constructs added significantly to the predictive model measuring intention to purchase sustainably sourced food. The third step in the adaptation utilised this expanded TPB model and added a measure of retail channel (where consumers reported buying fresh produce) and 9 food choice motives, in order to assess the predictive utility of the inclusion of choice motivations in this context. Of the 8 food choice motives examined, only health and ethical values significantly predicted intention to purchase sustainably sourced food. However, with the addition of food choice motives, ethical self-identity was no longer a significant predictor of intention to purchase sustainably sourced food. Overall the adapted TPB model explained 76% of the variance in intention to purchase sustainably sourced food. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Sustainable diets: The interaction between food industry, nutrition, health and the environment.

    Science.gov (United States)

    Alsaffar, Ayten Aylin

    2016-03-01

    Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this. © The Author(s) 2016.

  10. Radioisotopes produced by neutron irradiation of food

    International Nuclear Information System (INIS)

    Albright, S.; Seviour, R.

    2016-01-01

    The use of neutrons for cargo interrogation has the potential to drastically improve threat detection. Previous research has focussed on the production of "2"4Na, based on the isotopes produced in pharmaceuticals and medical devices. For both the total activity and the ingestion dose we show that a variety of isotopes contribute and that "2"4Na is only dominant under certain conditions. The composition of the foods has a strong influence on the resulting activity and ingestion dose suggesting that the pharmaceuticals and medical devices considered initially are not a viable analogue for foodstuffs. There is an energy dependence to the isotopes produced due to the cross-sections of different reactions varying with neutron energy. We show that this results in different isotopes dominating the ingestion dose at different energies, which has not been considered in the previous literature. - Highlights: • We show that neutron interrogation of food can produce many radioisotopes. • We show a strong dependance between food and certain radioisotopes. • Some isotopes are shown to have an energy dependence. • Previous claims that 24Na is the main threat is shown to only apply in special cases.

  11. Life Cycle Thinking, Measurement and Management for Food System Sustainability.

    Science.gov (United States)

    Pelletier, Nathan

    2015-07-07

    Food systems critically contribute to our collective sustainability outcomes. Improving food system sustainability requires life cycle thinking, measurement and management strategies. This article reviews the status quo and future prospects for bringing life cycle approaches to food system sustainability to the fore.

  12. SUSTAINABLE DEVELOPMENT OF FOOD SECTOR AND LIMITATIONS OF FOOD LOSSES AND ITS WASTE

    Directory of Open Access Journals (Sweden)

    Beata Bilska

    2015-06-01

    Full Text Available Globally is wasted about one third of total food produced per year. The losses are borne along the entire food chain from “farm to fork”. The phenomenon requires an analysis and monitoring of the impact due to continuous development of food sector. Food losses and its waste have an impact on the sustainability of food systems in all three dimensions: economic, social and environmental. Irrational use of food beyond the amount of losses, is a threat to our environment because of excessive consumption of natural resources and is a causes of unmet nutritional needs of societies. The aim of the study was to determine the causes of losses and wastage in the food chain and categorization as well as taking into account recovery capabilities. As follows from the analysis presented in the work some of the reasons for food losses and waste are well known, possible limitations. Therefore, we should seek ways of recovering of food products and using them as intended. One way may be the transfer of food for social purposes, which also affects the sustainability of development in this sector due to social aspects.

  13. From Short Food Supply Chains to Sustainable Agriculture in Urban Food Systems: Food Democracy as a Vector of Transition

    Directory of Open Access Journals (Sweden)

    Yuna Chiffoleau

    2016-10-01

    Full Text Available In industrialized nations, local food networks have generally been analyzed through alternative food systems, in spite of the fact that they are much more diverse than this would imply. In France, ‘short food chains’ are both a continuation of a long tradition and a recent trend which now extends beyond activists, to consumers and producers as well. This paper will explore the conditions under which these chains can change the practices and knowledge of ordinary actors in urban food systems, from producers to urban consumers and policy-makers, in the area of agriculture and sustainability. It will consider the case study of the creation and development of an urban open-air market which has been analyzed using intervention research with input from economic sociology. We will highlight how personal relations, which are encouraged by a participatory context, support the evolution of practices and knowledge. We will also illustrate how a system of produce labelling has emerged as a mediation resource, and has increased changes as well as participation within the re-territorialization of the urban food system. By describing a concrete expression of food democracy which is spreading in France via a free collective trademark, and by showing its role in the transition of ‘ordinary’ actors towards a more sustainable agriculture, this paper will shine new light onto local food chains as well as traditional short food chains, and will call for more research on the subject.

  14. LABELLING OF FOOD PRODUCTS AND SUSTAINABLE CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Renata Nestorowicz

    2015-09-01

    Full Text Available  The manifestation of sustainable consumption on the food market is the consumer is choice of products originating from fair trade and/or organic farming. This paper presents the level of knowledge of Fairtrade signs and organic food logo of the EU. The author describes the importance of these signs by purchasing decisions and the relationship between these factors and the declared level ofknowledge about fair trade. In November 2013 research was conducted by the Department of Marketing Strategies at the Poznań University of Economics and Polish Scientifi c Association of Marketing (PNTM. We interviewed 444 people responsible for food shopping in their households. There were structured interviews in 3 Polish cities: Poznań, Szczecin and Lublin. The results confi rm low awareness of Polish consumers in respect of Fairtrade determinations and slightly higher in the case of organic products. Information regarding the origin of the product (fair trade or organic is not important to consumers when choosing food products. With increasing knowledge on products originating from fair trade derives knowledge of both organic foods and Fairtrade signs, but not the impact of these markings on consumers’ purchasing decisions. Still, people who attach importance to this type of information are niche on the Polish market.

  15. Risk assessment for sustainable food security in China according to integrated food security--taking Dongting Lake area for example.

    Science.gov (United States)

    Qi, Xiaoxing; Liu, Liming; Liu, Yabin; Yao, Lan

    2013-06-01

    Integrated food security covers three aspects: food quantity security, food quality security, and sustainable food security. Because sustainable food security requires that food security must be compatible with sustainable development, the risk assessment of sustainable food security is becoming one of the most important issues. This paper mainly focuses on the characteristics of sustainable food security problems in the major grain-producing areas in China. We establish an index system based on land resources and eco-environmental conditions and apply a dynamic assessment method based on status assessments and trend analysis models to overcome the shortcomings of the static evaluation method. Using fuzzy mathematics, the risks are categorized into four grades: negligible risk, low risk, medium risk, and high risk. A case study was conducted in one of China's major grain-producing areas: Dongting Lake area. The results predict that the status of the sustainable food security in the Dongting Lake area is unsatisfactory for the foreseeable future. The number of districts at the medium-risk range will increase from six to ten by 2015 due to increasing population pressure, a decrease in the cultivated area, and a decrease in the effective irrigation area. Therefore, appropriate policies and measures should be put forward to improve it. The results could also provide direct support for an early warning system-which could be used to monitor food security trends or nutritional status so to inform policy makers of impending food shortages-to prevent sustainable food security risk based on some classical systematic methods. This is the first research of sustainable food security in terms of risk assessment, from the perspective of resources and the environment, at the regional scale.

  16. Swedish Consumers' Perception of Food Quality and Sustainability in Relation to Organic Food Production.

    Science.gov (United States)

    Bosona, Techane; Gebresenbet, Girma

    2018-04-01

    Consumers' demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers' demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson's Chi-square test (with alpha value of p price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson's correlation coefficient of r = 0.99.

  17. Critical factors for sustainable food procurement in zoological collections.

    Science.gov (United States)

    Hanson, Jonathan H

    2015-01-01

    Food procurement can play an important role in sustainable food supply chain management by zoos, linking organizational operations to the biodiversity conservation and sustainability mission of zoological collections. This study therefore examines the critical factors that shape sustainable food procurement in zoo and aquariums. Using a web-based survey data was collected from 41 members of the British and Irish Association of Zoos and Aquariums (BIAZA). This included information on the sustainable food procurement practices of these institutions for both their human and animal food supply chains, as well as profile information and data on the factors contributing to and inhibiting sustainable procurement practices. Zoological collections operated by charities, and those with a certified sustainability standard, were found to have significantly higher levels of sustainable food procurement. Zoos and aquariums whose human food operations were not contracted to an external party were also found to have significantly higher levels of sustainable food procurement in their human food supply chain. The most important drivers of sustainable food procurement were cost savings, adequate financial support and improved product quality. The highest ranking barriers were higher costs, other issues taking priority and a lack of alternative suppliers. The results suggest that a number of critical factors shape sustainable food procurement in zoological collections in the British Isles. Financial factors, such as cost savings, were important considerations. The significance of mission-related factors, such as charity status, indicated that core values held by zoos and aquariums can also influence their food procurement practices. © 2015 Wiley Periodicals, Inc.

  18. Radioisotopes produced by neutron irradiation of food.

    Science.gov (United States)

    Albright, S; Seviour, R

    2016-04-01

    The use of neutrons for cargo interrogation has the potential to drastically improve threat detection. Previous research has focussed on the production of (24)Na, based on the isotopes produced in pharmaceuticals and medical devices. For both the total activity and the ingestion dose we show that a variety of isotopes contribute and that (24)Na is only dominant under certain conditions. The composition of the foods has a strong influence on the resulting activity and ingestion dose suggesting that the pharmaceuticals and medical devices considered initially are not a viable analogue for foodstuffs. There is an energy dependence to the isotopes produced due to the cross-sections of different reactions varying with neutron energy. We show that this results in different isotopes dominating the ingestion dose at different energies, which has not been considered in the previous literature. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  19. PRODUCTION AND MARKETABILITY OF CONVENTIONAL, SUSTAINABLE AND ORGANIC PRODUCED TOMATOES

    Directory of Open Access Journals (Sweden)

    Dean BAN

    2007-07-01

    Full Text Available Conventional agricultural production is denoted by high levels of chemisation, strait specialised production, high yields and low costs per production unit, however this production causes risky interventions, which could affect negatively on environment and human health Research results indicate possibilities for growing vegetables in alternative systems, less risky for environment with satisfying economic success. The aim of this research was to determine economic success of organic, sustainable and conventional production of tomato in the Mediterranean area of Republic Croatia. Bianual research was conducted during 2002/2003. During vegetation we examined parameters of growth, marketable yields and costs for materials, work and machinery which are used in economic analysis. Economical analysis of tomatoes production indicate worst results in organic production system. Loses in tomatoes organic production were consequences of two main factors: lower marketed yield and equal product price for all three production types. Lower yields in organic production were expected, therefore bad financial results were caused by mainly low market prices, which do not validate quality and food safety. Therefore financial success is preconditioned by higher market validation, which can be obtained through market analysis and product development. Consumer awareness about organic agriculture is still very weak and this point requires further attention. The link between organic agriculture and the environment/nature protection is missing too. The purchase of organic food is influenced by the level of information and knowledge of consumers with reference to these products. Doubts about the truthfulness and significance of some data were raised by main places where organic food is purchased, since an excessive greatest limitations are high prices and a low level of information to consumers. Current standard of life of most Croatian consumers does not permit them to

  20. Sustainable food systems for optimal planetary health.

    Science.gov (United States)

    Canavan, Chelsey R; Noor, Ramadhani A; Golden, Christopher D; Juma, Calestous; Fawzi, Wafaie

    2017-06-01

    Sustainable food systems are an important component of a planetary health strategy to reduce the threat of infectious disease, minimize environmental footprint and promote nutrition. Human population trends and dietary transition have led to growing demand for food and increasing production and consumption of meat, amid declining availability of arable land and water. The intensification of livestock production has serious environmental and infectious disease impacts. Land clearing for agriculture alters ecosystems, increases human-wildlife interactions and leads to disease proliferation. Context-specific interventions should be evaluated towards optimizing nutrition resilience, minimizing environmental footprint and reducing animal and human disease risk. © The Author 2017. Published by Oxford University Press on behalf of Royal Society of Tropical Medicine and Hygiene.

  1. The future of sustainable food production.

    Science.gov (United States)

    Ronald, Pamela; Adamchak, Raoul

    2010-03-01

    By the year 2050, the number of people on Earth is expected to increase from the current 6.7 to 9.2 billion. What is the best way to produce enough food to feed all these people? If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, farm workers will be at increased risk for disease, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to resolve the need for increased food production with the desire to minimize its impact.

  2. Improving the livelihoods of wool producers in a sustainable manner ...

    African Journals Online (AJOL)

    Improving the livelihoods of wool producers in a sustainable manner by optimizing the woolled sheep production systems within the communal farming area of the Eastern Cape. “A vision that is future directed”

  3. GOOD PRACTICES FOR SUSTAINABLE URBAN FOOD POLICIES

    Directory of Open Access Journals (Sweden)

    Cristina Elena NICOLESCU

    2017-12-01

    Full Text Available The paper, based on the coordinates of the problems triggered by the negative externalities chain generated by the poor food supply and production system at the level of the urban collectivities, carries out an analysis focused on the identification of the tools, mechanisms, and good practices needed to ensure the sustainability of the local policies on public nutrition. The experiences in the field show that the progress is remarkable in the case of collaborative administrations aimed at enhancing the cooperation and partnership relations, based on common interests, on both internal and international collaboration level, such as The Milan Urban Food Policy Pact (2015. From this perspective, the paper presents a case study, a significant experience of improving the food supply system of Bucharest population, through local public nutrition policy and the public action set implemented by Bucharest local authorities with the support of State public bodies and the representatives of civil society, materialized in the establishment of peasant markets as flea markets on the territory of Bucharest.

  4. Policy Case Study – Food Labelling: Climate for Sustainable Growth

    OpenAIRE

    Cosbey, Aaron; Marcu, Andrei; Belis, David; Stoefs, Wijnand; Tuokko, Katja

    2015-01-01

    This study, which is part of the project entitled “Climate for Sustainable Growth“, focuses on one particular policy tool used in the agricultural sector, food labelling. It reviews food carbon labelling when put in place with clear objectives to address climate change. This study examines whether food carbon labels, as climate mitigation tools, are put in place in a sustainable way, by identifying their impacts on the three dimensions of sustainable development: 1) economic 2) social and ...

  5. Natural Resources Management for Sustainable Food Security in ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Natural Resources Management for Sustainable Food Security in the Sahel ... as well as strategies for managing the resource base with a view to improving food security. ... InnoVet-AMR grants to support development of innovative veterinary ...

  6. Policy development and opportunities in ICT for sustainable food ...

    African Journals Online (AJOL)

    Policy development and opportunities in ICT for sustainable food and nutrition ... improved marketing and distribution that would lead to food and nutrition security ... Bridging the digital divide through development and utilization of information ...

  7. Sustainable Materials Management (SMM) Food Recovery Challenge (FRC) Data

    Data.gov (United States)

    U.S. Environmental Protection Agency — As part of EPA's Food Recovery Challenge (FRC), organizations pledge to improve their sustainable food management practices and report their results. The FRC is part...

  8. Food security and sustainability: can one exist without the other?

    Science.gov (United States)

    Berry, Elliot M; Dernini, Sandro; Burlingame, Barbara; Meybeck, Alexandre; Conforti, Piero

    2015-09-01

    To position the concept of sustainability within the context of food security. An overview of the interrelationships between food security and sustainability based on a non-systematic literature review and informed discussions based principally on a quasi-historical approach from meetings and reports. International and global food security and nutrition. The Rome Declaration on World Food Security in 1996 defined its three basic dimensions as: availability, accessibility and utilization, with a focus on nutritional well-being. It also stressed the importance of sustainable management of natural resources and the elimination of unsustainable patterns of food consumption and production. In 2009, at the World Summit on Food Security, the concept of stability/vulnerability was added as the short-term time indicator of the ability of food systems to withstand shocks, whether natural or man-made, as part of the Five Rome Principles for Sustainable Global Food Security. More recently, intergovernmental processes have emphasized the importance of sustainability to preserve the environment, natural resources and agro-ecosystems (and thus the overlying social system), as well as the importance of food security as part of sustainability and vice versa. Sustainability should be considered as part of the long-term time dimension in the assessment of food security. From such a perspective the concept of sustainable diets can play a key role as a goal and a way of maintaining nutritional well-being and health, while ensuring the sustainability for future food security. Without integrating sustainability as an explicit (fifth?) dimension of food security, today's policies and programmes could become the very cause of increased food insecurity in the future.

  9. Applying the food multimix concept for sustainable and nutritious diets.

    Science.gov (United States)

    Zotor, F B; Ellahi, B; Amuna, P

    2015-11-01

    Despite a rich and diverse ecosystem, and biodiversity, worldwide, more than 2 billion people suffer from micronutrient malnutrition or hidden hunger. Of major concern are a degradation of our ecosystems and agricultural systems which are thought to be unsustainable thereby posing a challenge for the future food and nutrition security. Despite these challenges, nutrition security and ensuring well balanced diets depend on sound knowledge and appropriate food choices in a complex world of plenty and want. We have previously reported on how the food multimix (FMM) concept, a food-based and dietary diversification approach can be applied to meet energy and micronutrient needs of vulnerable groups through an empirical process. Our objective in this paper is to examine how the concept can be applied to improve nutrition in a sustainable way in otherwise poor and hard-to-reach communities. We have reviewed over 100 FMM food recipes formulated from combinations of commonly consumed traditional candidate food ingredients; on average five per recipe, and packaged as per 100 g powders from different countries including Ghana, Kenya, Botswana, Zimbabawe and Southern Africa, India, Mexico, Malaysia and the UK; and for different age groups and conditions such as older infants and young children, pregnant women, HIV patients, diabetes and for nutrition rehabilitation. Candidate foods were examined for their nutrient strengths and nutrient content and nutrient density of recipes per 100 g were compared with reference nutrient intakes for the different population groups. We report on the nutrient profiles from our analysis of the pooled and age-matched data as well as sensory analysis and conclude that locally produced FMM foods can complement local diets and contribute significantly to meet nutrient needs among vulnerable groups in food-insecure environments.

  10. Decision support modeling for sustainable food logistics management

    NARCIS (Netherlands)

    Soysal, M.

    2015-01-01

    Summary

    For the last two decades, food logistics systems have seen the transition from traditional Logistics Management (LM) to Food Logistics Management (FLM), and successively, to Sustainable Food Logistics Management (SFLM). Accordingly, food industry has been subject to the recent

  11. Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

    Directory of Open Access Journals (Sweden)

    Purabi R. Ghosh

    2016-01-01

    Full Text Available In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.

  12. Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy.

    Science.gov (United States)

    Ghosh, Purabi R; Fawcett, Derek; Sharma, Shashi B; Poinern, Gerrard Eddy Jai

    2016-01-01

    In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.

  13. Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

    Science.gov (United States)

    Ghosh, Purabi R.; Fawcett, Derek; Sharma, Shashi B.

    2016-01-01

    In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices. PMID:27847805

  14. Valuations of ‘Sustainably Produced’ Labels on Beef, Tomato, and Apple Products

    OpenAIRE

    Tonsor, Glynn T.; Shupp, Robert S.

    2009-01-01

    This study evaluates consumer perceptions of what “sustainably produced†food labels imply and estimates corresponding demand for products carrying these labels. Results suggest that the typical U.S. consumer is not willing to pay a positive premium for beef, tomatoes, or apple products labeled as “sustainably produced.†Demand is particularly sensitive to inferences consumers make regarding what a “sustainably produced†food label implies. Suggestions for future work and implication...

  15. Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability

    International Nuclear Information System (INIS)

    Nguyen-the, Christophe; Bardin, Marc; Berard, Annette; Berge, Odile; Brillard, Julien; Broussolle, Véronique

    2016-01-01

    Fresh produce has been a growing cause of food borne outbreaks world-wide prompting the need for safer production practices. Yet fresh produce agrifood systems are diverse and under constraints for more sustainability. We analyze how measures taken to guarantee safety interact with other objectives for sustainability, in light of the diversity of fresh produce agrifood systems. The review is based on the publications at the interface between fresh produce safety and sustainability, with sustainability defined by low environmental impacts, food and nutrition security and healthy life. The paths for more sustainable fresh produce are diverse. They include an increased use of ecosystem services to e.g. favor predators of pests, or to reduce impact of floods, to reduce soil erosion, or to purify run-off waters. In contrast, they also include production systems isolated from the environment. From a socio-economical view, sustainability may imply maintaining small tenures with a higher risk of pathogen contamination. We analyzed the consequences for produce safety by focusing on risks of contamination by water, soil, environment and live stocks. Climate change may increase the constraints and recent knowledge on interactions between produce and human pathogens may bring new solutions. Existing technologies may suffice to resolve some conflicts between ensuring safety of fresh produce and moving towards more sustainability. However, socio-economic constraints of some agri-food systems may prevent their implementation. In addition, current strategies to preserve produce safety are not adapted to systems relying on ecological principles and knowledge is lacking to develop the new risk management approaches that would be needed. - Highlights: • Measures taken to improve safety were assessed for their impact on sustainability. • Fresh produce safety improvements may come at the expense of sustainability. • Environment, food security and human health constituted the

  16. Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability

    Energy Technology Data Exchange (ETDEWEB)

    Nguyen-the, Christophe, E-mail: christophe.nguyen-the@avignon.inra.fr [UMR408 SQPOV «Sécurité et Qualité des Produits d' Origine Végétale», INRA, Avignon Université, 84000 Avignon (France); Bardin, Marc, E-mail: marc.bardin@avignon.inra.fr [INRA, UR0407 Plant Pathology, F-84143 Montfavet (France); Berard, Annette, E-mail: annette.berard@avignon.inra.fr [EMMAH, INRA, Avignon Université, 84000 Avignon (France); Berge, Odile, E-mail: odile.berge@avignon.inra.fr [INRA, UR0407 Plant Pathology, F-84143 Montfavet (France); Brillard, Julien, E-mail: julien.brillard@univ-montp2.fr [UMR408 SQPOV «Sécurité et Qualité des Produits d' Origine Végétale», INRA, Avignon Université, 84000 Avignon (France); Broussolle, Véronique, E-mail: veronique.broussolle@avignon.inra.fr [UMR408 SQPOV «Sécurité et Qualité des Produits d' Origine Végétale», INRA, Avignon Université, 84000 Avignon (France); and others

    2016-08-15

    Fresh produce has been a growing cause of food borne outbreaks world-wide prompting the need for safer production practices. Yet fresh produce agrifood systems are diverse and under constraints for more sustainability. We analyze how measures taken to guarantee safety interact with other objectives for sustainability, in light of the diversity of fresh produce agrifood systems. The review is based on the publications at the interface between fresh produce safety and sustainability, with sustainability defined by low environmental impacts, food and nutrition security and healthy life. The paths for more sustainable fresh produce are diverse. They include an increased use of ecosystem services to e.g. favor predators of pests, or to reduce impact of floods, to reduce soil erosion, or to purify run-off waters. In contrast, they also include production systems isolated from the environment. From a socio-economical view, sustainability may imply maintaining small tenures with a higher risk of pathogen contamination. We analyzed the consequences for produce safety by focusing on risks of contamination by water, soil, environment and live stocks. Climate change may increase the constraints and recent knowledge on interactions between produce and human pathogens may bring new solutions. Existing technologies may suffice to resolve some conflicts between ensuring safety of fresh produce and moving towards more sustainability. However, socio-economic constraints of some agri-food systems may prevent their implementation. In addition, current strategies to preserve produce safety are not adapted to systems relying on ecological principles and knowledge is lacking to develop the new risk management approaches that would be needed. - Highlights: • Measures taken to improve safety were assessed for their impact on sustainability. • Fresh produce safety improvements may come at the expense of sustainability. • Environment, food security and human health constituted the

  17. Determinants of food security among cocoa producing households ...

    African Journals Online (AJOL)

    The study was set out to analyse the determinants of food security among the cocoa producing households in Abia state, Nigeria. The specific objectives are to: determine the food security status of the households and estimate the determinants of food security among the cocoa producing households in the study area.

  18. Environmental Sustainability of Gm Crops for Food Safety on Risk Society

    Directory of Open Access Journals (Sweden)

    Gil Ramos de Carvalho Neto

    2016-10-01

    Full Text Available GM crops are presented as an alternative to the erradication of hunger. The risk society, however, considering the brazilian environmental law - specially the brazilian legislation on biosafety - the food safety and nutritional law and the economic and social data on the subject, it appears that the environmental sustainability of these crops is not yet complete. Producers should adopt additional safeguards if they wish a sustainable agriculture with effective food security.

  19. SUSTAINABLE FOOD CONSUMPTION: EXPLORING THE CONSUMER ATTITUDE – BEHAVIOUR GAP

    OpenAIRE

    I. VERMEIR; W. VERBEKE

    2004-01-01

    Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioural patterns are not univocally consistent with attitudes. The presumed gap between favourable attitude towards sustainable behaviour and behavioural intention to purchase sustainable food products is investigated in this study. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentio...

  20. The added value of sustainability motivations in understanding sustainable food choices

    OpenAIRE

    Verain, M.C.D.; Onwezen, M.C.; Sijtsema, S.J.; Dagevos, H.

    2016-01-01

    Understanding consumer food choices is crucial to stimulate sustainable food consumption. Food choice motives are shown to be relevant in understanding consumer food choices. However, there is a focus on product motives, such as price and taste, whereas process motives (i.e. environmental welfare) are understudied. The current study aims to add to the existing literature by investigating the added value of sustainable process motives (environmental welfare, animal welfare and social justice) ...

  1. Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

    Directory of Open Access Journals (Sweden)

    Guojun Zeng

    2014-10-01

    Full Text Available Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are “authentic food culture production” and “differentiated food culture production”. Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

  2. The added value of sustainability motivations in understanding sustainable food choices

    NARCIS (Netherlands)

    Verain, M.C.D.; Onwezen, M.C.; Sijtsema, S.J.; Dagevos, H.

    2016-01-01

    Understanding consumer food choices is crucial to stimulate sustainable food consumption. Food choice motives are shown to be relevant in understanding consumer food choices. However, there is a focus on product motives, such as price and taste, whereas process motives (i.e. environmental welfare)

  3. Study on Base Management Pattern of Food Producing Enterprise

    Science.gov (United States)

    Zhang, Weibin

    When the food producing enterprises often comply with food safety regulations and industry management system passively, we need to consider can they transform their production and business pattern in order to avoid the food safety incidents completely? The answer is yes. The food producing enterprises can develop to the two directions of material planting and products in circulation through base management pattern substituting for the original operation pattern of in-plant processing and outside sales. The food producing enterprises should establish coordination and safe supervision mechanisms in order to achieve the management objectives of unified production, controllable risks and scale magnitude.

  4. A Review on Quantitative Models for Sustainable Food Logistics Management

    NARCIS (Netherlands)

    Soysal, M.; Bloemhof, J.M.; Meuwissen, M.P.M.; Vorst, van der J.G.A.J.

    2012-01-01

    The last two decades food logistics systems have seen the transition from a focus on traditional supply chain management to food supply chain management, and successively, to sustainable food supply chain management. The main aim of this study is to identify key logistical aims in these three phases

  5. THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS

    OpenAIRE

    Sia Tjun Han; Wahyuniwati Wahyudi

    2017-01-01

    As customers concern more about the environment, sustainable food demands, which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian, are increasing. Besides, Theory of Planned Behavior (TPB) explains that behavior is guided by intentions with the factors of attitude, subjective norm, and perceived behavioral control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers’ accepta...

  6. The International Food Policy Research Institute: Sustainable solutions for ending hunger and poverty

    OpenAIRE

    International Food Policy Research Institute (IFPRI)

    2009-01-01

    Metadata only record The International Food Policy Research Institute(IFPRI) mainly works for sustainable food security and end of world hunger. The vision of this organization is to make the world free from hunger and malnutrition and where food policy decisions are transparent with participation of consumers and producers. This organization operates in five different regions including North Africa and Middle East, Sub-Saharan Africa, South Asia and Central Asia, East Asia and Southeast A...

  7. Consumers’ Sense of Farmers’ Markets: Tasting Sustainability or Just Purchasing Food?

    Directory of Open Access Journals (Sweden)

    Elisa Giampietri

    2016-11-01

    Full Text Available Sustainable food consumption has attracted widespread attention over the last decades by scholars, policy makers and consumers. In line with this, farmers’ markets (FMs have the potential to encourage sustainable agricultural production and consumption. By reducing the number of actors and distances along the food chain, these alternative food systems foster the reconnection between farmers and consumers and contribute to different social, economic and environmentally sustainable goals. This paper provides insights into how consumers’ sustainability concerns are related to their motivation for shopping at FMs. By means of a choice experiment, we analyze the determinants of consumers’ preferences for buying apples at FMs. We are particularly interested in understanding how attitudes towards the three sustainability dimensions are related to consumer preferences in this context. We find that consumer attitudes towards direct contact with producers, contributing to farmers’ income, and environmental benefits, can be directly related to product characteristics that are specific to FMs.

  8. Quito's farms produce food, enterprise, and hope

    International Development Research Centre (IDRC) Digital Library (Canada)

    IDRC

    ... a citywide consultation and pilot project, which was partially funded by Canada's ... an urban agriculture program and test initiatives involving the processing and ... defined as the secure access to safe food — among the poor in the city core ...

  9. A Sustainable Technology Contribuiting to the Food Security

    Directory of Open Access Journals (Sweden)

    Dra. Rosa Catalina Bermúdez-Savòn

    2015-11-01

    Full Text Available A sustainable way for food and energetic security in rural and the city regions, is presented with the application of the solid state fermentation for the biotransformation of lignocellulosic by-products and agro-industrial wastes with white-rot fungi. Inamush as advantages of this technology, is showed the cultivation of mushroom Pleurotus spp.on coffee pulp, cedar chip , coconut and cocoa shells, and the influence of it´s mixture (1:1, trough examination of their growth rates and conversion efficacy to fruiting bodies, which cause contamination of soil and water, because of large volumes and difficult management. The use of residues for these cultive was consolidate such as alternative viable for food production, capable to satisfy the protein and nutritive necessity of population in the non-developing countries, besides low cost production, high protein content and obtention in large quantity in short time. In addition to produce complements for animal feet, such as the spent oyster mushroom substrate postcosecha is detoxified, has proteic content and better digestibility than original substrates,and can be used as animal feed or fertilizer, at the same time, was eradicated the problem of environmental contamination of these residues provoking and further contribution at sustainable development of the communities.

  10. Biosensors for Sustainable Food Engineering: Challenges and Perspectives

    Science.gov (United States)

    Ragavan, Vasanth; Weng, Xuan; Chand, Rohit

    2018-01-01

    Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized. PMID:29534552

  11. Biosensors for Sustainable Food Engineering: Challenges and Perspectives.

    Science.gov (United States)

    Neethirajan, Suresh; Ragavan, Vasanth; Weng, Xuan; Chand, Rohit

    2018-03-12

    Current food production faces tremendous challenges from growing human population, maintaining clean resources and food qualities, and protecting climate and environment. Food sustainability is mostly a cooperative effort resulting in technology development supported by both governments and enterprises. Multiple attempts have been promoted in tackling challenges and enhancing drivers in food production. Biosensors and biosensing technologies with their applications, are being widely applied to tackling top challenges in food production and its sustainability. Consequently, a growing demand in biosensing technologies exists in food sustainability. Microfluidics represents a technological system integrating multiple technologies. Nanomaterials, with its technology in biosensing, is thought to be the most promising tool in dealing with health, energy, and environmental issues closely related to world populations. The demand of point of care (POC) technologies in this area focus on rapid, simple, accurate, portable, and low-cost analytical instruments. This review provides current viewpoints from the literature on biosensing in food production, food processing, safety and security, food packaging and supply chain, food waste processing, food quality assurance, and food engineering. The current understanding of progress, solution, and future challenges, as well as the commercialization of biosensors are summarized.

  12. Selenium content of foods purchased or produced in Ohio.

    Science.gov (United States)

    Snook, J T; Kinsey, D; Palmquist, D L; DeLany, J P; Vivian, V M; Moxon, A L

    1987-06-01

    Approximately 450 samples of about 100 types of foods consumed by rural and urban Ohioans were analyzed for selenium. Meat, dairy products, eggs, and grain products produced in Ohio have considerably lower selenium content than corresponding products produced in high selenium areas, such as South Dakota. Retail Ohio foods with interregional distribution tended to be higher in selenium content than corresponding foods produced in Ohio. Best sources of selenium in Ohio foods commonly consumed were meat and pasta products. Poor sources of selenium were fruits, most vegetables, candies, sweeteners, and alcoholic and nonalcoholic beverages. Establishment of an accurate data base for selenium depends on knowledge of the interregional distribution of foods, the selenium content of foods at their production site, and the selenium content of foods with wide local distribution.

  13. Natural Resources Management and Food Security in the Context of Sustainable Development

    International Nuclear Information System (INIS)

    John, H.

    2011-01-01

    This paper elaborates on the inseparable link between sustain ability of natural resources and food security. A strategic framework that envisages conservation, improvement and sustainable uses of natural resources is proposed which meets the essential requirements for food security. Sustainability has traditionally been accepted as encompassing three dimensions, namely environment, economics and society but it is necessary to widen this approach for a more complete understanding of this term. Environmental degradation curtails ecosystem services, leading to impoverishment of vulnerable communities and insecurity. Food, whether derived from land or sea, is a product of complex environmental linkages, and biodiversity has a pivotal role to play in producing it. Technology, production methods and management requirements are different for food derived from land and sea, but essentially all foodstuffs utilize environmental resources whose sustain ability is crucial for food security. This analysis necessitates consideration of the basic concepts of sustainable development and food security, the strength of the link between these and differences in the patterns of sustainable management of agriculture, fisheries and aquaculture. The growing role of genetically engineered organisms has been included because of the immense possibilities these offer for maximizing food production despite the environmental and ethical concerns raised. (author)

  14. How the Organic Food System Supports Sustainable Diets and Translates These into Practice.

    Science.gov (United States)

    Strassner, Carola; Cavoski, Ivana; Di Cagno, Raffaella; Kahl, Johannes; Kesse-Guyot, Emmanuelle; Lairon, Denis; Lampkin, Nicolas; Løes, Anne-Kristin; Matt, Darja; Niggli, Urs; Paoletti, Flavio; Pehme, Sirli; Rembiałkowska, Ewa; Schader, Christian; Stolze, Matthias

    2015-01-01

    Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet.

  15. How the Organic Food System Supports Sustainable Diets and Translates These into Practice

    Science.gov (United States)

    Strassner, Carola; Cavoski, Ivana; Di Cagno, Raffaella; Kahl, Johannes; Kesse-Guyot, Emmanuelle; Lairon, Denis; Lampkin, Nicolas; Løes, Anne-Kristin; Matt, Darja; Niggli, Urs; Paoletti, Flavio; Pehme, Sirli; Rembiałkowska, Ewa; Schader, Christian; Stolze, Matthias

    2015-01-01

    Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet. PMID:26176912

  16. Sustainable Foods and Medicines Support Vitality, Sex and Longevity for a 100-Year Starship Expedition

    Science.gov (United States)

    Edwards, M. R.

    Extended space flight requires foods and medicines that sustain crew health and vitality. The health and therapeutic needs for the entire crew and their children for a 100-year space flight must be sustainable. The starship cannot depend on resupply or carry a large cargo of pharmaceuticals. Everything in the starship must be completely recyclable and reconstructable, including food, feed, textiles, building materials, pharmaceuticals, vaccines, and medicines. Smart microfarms will produce functional foods with superior nutrition and sensory attributes. These foods provide high-quality protein and nutralence (nutrient density), that avoids obesity, diabetes, and other Western diseases. The combination of functional foods, lifestyle actions, and medicines will support crew immunity, energy, vitality, sustained strong health, and longevity. Smart microfarms enable the production of fresh medicines in hours or days, eliminating the need for a large dispensary, which eliminates concern over drug shelf life. Smart microfarms are adaptable to the extreme growing area, resource, and environmental constraints associated with an extended starship expedition.

  17. Addressing China's grand challenge of achieving food security while ensuring environmental sustainability.

    Science.gov (United States)

    Lu, Yonglong; Jenkins, Alan; Ferrier, Robert C; Bailey, Mark; Gordon, Iain J; Song, Shuai; Huang, Jikun; Jia, Shaofeng; Zhang, Fusuo; Liu, Xuejun; Feng, Zhaozhong; Zhang, Zhibin

    2015-02-01

    China's increasingly urbanized and wealthy population is driving a growing and changing demand for food, which might not be met without significant increase in agricultural productivity and sustainable use of natural resources. Given the past relationship between lack of access to affordable food and political instability, food security has to be given a high priority on national political agendas in the context of globalization. The drive for increased food production has had a significant impact on the environment, and the deterioration in ecosystem quality due to historic and current levels of pollution will potentially compromise the food production system in China. We discuss the grand challenges of not only producing more food but also producing it sustainably and without environmental degradation. In addressing these challenges, food production should be considered as part of an environmental system (soil, air, water, and biodiversity) and not independent from it. It is imperative that new ways of meeting the demand for food are developed while safeguarding the natural resources upon which food production is based. We present a holistic approach to both science and policy to ensure future food security while embracing the ambition of achieving environmental sustainability in China. It is a unique opportunity for China to be a role model as a new global player, especially for other emerging economies.

  18. Price strategies for sustainable food products

    NARCIS (Netherlands)

    Ingenbleek, P.T.M.

    2015-01-01

    Purpose – Sustainable products often suffer a competitive disadvantage compared with mainstream products because they must cover ecological and social costs that their competitors leave to future generations. The purpose of this paper is to identify price strategies for sustainable products that

  19. Moving Towards Sustainable Food Consumption : Identifying Barriers to Sustainable Student Diets

    OpenAIRE

    Ede, James; Graine, Sophia; Rhodes, Chris

    2011-01-01

    Adopting more sustainable consumption habits has been identified as a necessary step in the progression towards a sustainable society. In the area of sustainable consumption, personal food behaviour represents a strong leverage point. University students have been identified as a strategic audience; habits established during this transformative period can track forward into later life. This study seeks to identify the barriers inhibiting students from eating more sustainably. Perceived benefi...

  20. Biotechnology essay competition: biotechnology and sustainable food practices.

    Science.gov (United States)

    Peng, Judy; Schoeb, Helena; Lee, Gina

    2013-06-01

    Biotechnology Journal announces our second biotechnology essay competition with the theme "biotechnology and sustainable food practices", open to all undergraduate students. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  1. Interpretations of the Concept of Sustainability Amongst the UK’s Leading Food and Drink Wholesalers

    Directory of Open Access Journals (Sweden)

    Peter Jones

    2016-12-01

    Full Text Available Purpose – The aim of this paper is to provide an exploratory review of the interpretations of the concept of sustainability amongst the UK’s leading food and drinks wholesalers, as revealed by the sustainability agendas and achievements reported on their corporate websites. Design/Methodology/Approach – The paper begins with short introductions to sustainability, corporate sustainability and sustainability reporting, and food and drinks wholesaling within the UK. The empirical material for the paper is drawn from reports and information posted on the leading food and drinks wholesalers’ corporate websites. Findings and implications – There are marked variations in the extent to which the UK’s leading food and drinks wholesalers reported and provided information on their sustainability agendas and achievements. These agendas and achievements embraced a wide range of environmental, social and economic issues, but the reporting process had a number of weaknesses that undermined its transparency and credibility. The authors also argue that the leading food and drinks wholesalers’ definitions of, and commitments to, sustainability are principally driven by business imperatives as by any fundamental concern to maintain the viability and integrity of natural and social capital. Limitations – The paper is a preliminary review of the sustainability agendas and achievements publicly reported by the UK’s leading food and drinks wholesalers. Originality – Within the food and drinks supply chain, wholesalers have a pivotal role at the interface between producers, manufacturers, retail and service providers, and as such they can play in promoting sustainability. However, the role of the UK’s wholesale sector in addressing sustainability has received scant attention in the academic literature, so this paper will interest academics and students in business management and marketing.

  2. Toward a Scalable and Sustainable Intervention for Complementary Food Safety.

    Science.gov (United States)

    Rahman, Musarrat J; Nizame, Fosiul A; Nuruzzaman, Mohammad; Akand, Farhana; Islam, Mohammad Aminul; Parvez, Sarker Masud; Stewart, Christine P; Unicomb, Leanne; Luby, Stephen P; Winch, Peter J

    2016-06-01

    Contaminated complementary foods are associated with diarrhea and malnutrition among children aged 6 to 24 months. However, existing complementary food safety intervention models are likely not scalable and sustainable. To understand current behaviors, motivations for these behaviors, and the potential barriers to behavior change and to identify one or two simple actions that can address one or few food contamination pathways and have potential to be sustainably delivered to a larger population. Data were collected from 2 rural sites in Bangladesh through semistructured observations (12), video observations (12), in-depth interviews (18), and focus group discussions (3). Although mothers report preparing dedicated foods for children, observations show that these are not separate from family foods. Children are regularly fed store-bought foods that are perceived to be bad for children. Mothers explained that long storage durations, summer temperatures, flies, animals, uncovered food, and unclean utensils are threats to food safety. Covering foods, storing foods on elevated surfaces, and reheating foods before consumption are methods believed to keep food safe. Locally made cabinet-like hardware is perceived to be acceptable solution to address reported food safety threats. Conventional approaches that include teaching food safety and highlighting benefits such as reduced contamination may be a disincentive for rural mothers who need solutions for their physical environment. We propose extending existing beneficial behaviors by addressing local preferences of taste and convenience. © The Author(s) 2016.

  3. Sustainable food consumption: an overview of contemporary issues and policies

    OpenAIRE

    Sylvia Lorek; Ulrike Eberle; Lucia Reisch

    2013-01-01

    Contemporary food production and consumption cannot be regarded as sustainable and raises problems with its wide scope involving diverse actors. Moreover, in the face of demographic change and a growing global population, sustainability problems arising from food systems will likely become more serious in the future. For example, agricultural production must deal with the impacts of climate change, increasingly challenging land-use conflicts, and rising health and social costs on both individ...

  4. Ecological Citizenship and Sustainable Consumption: Examining Local Organic Food Networks

    Science.gov (United States)

    Seyfang, Gill

    2006-01-01

    Sustainable consumption is gaining in currency as a new environmental policy objective. This paper presents new research findings from a mixed-method empirical study of a local organic food network to interrogate the theories of both sustainable consumption and ecological citizenship. It describes a mainstream policy model of sustainable…

  5. Framing in innovation. Towards sustainable agro-food systems

    NARCIS (Netherlands)

    Zwartkruis, J.V.

    2013-01-01

    Sustainability issues in the agro-food sector have become increasingly important, and in order to deal with these sustainability issues, innovations are deemed necessary. Only introducing new technologies is not enough, system innovations are needed in which changes in the whole socio-technical

  6. Balancing food values : Making sustainable choices within cooking practices

    NARCIS (Netherlands)

    De Jong, A.; Kuijer, S.C.; Rydell, T.

    2013-01-01

    Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at

  7. Emergy sustainability index of a milk producing unit

    Directory of Open Access Journals (Sweden)

    Edmar Eduardo Bassan Mendes

    2013-12-01

    Full Text Available Although small, the impacts caused by agriculture and livestock productive activities change the environment, which in turn reflects the stress conditions it is under. Some authors these environmental changes occur for countless reasons, many so-called natural while others are due to anthropogenic interventions. This study aims to assess milk production sustainability using the emergy analysis of indicators, considering the annual cycles of production to help decision making. A conceptual model of the milk production system using the Emergy flow chart was built at the Livestock and Agricultural Production Unit (UPA of the Alto da Arauna Farm, located in Guzolândia, SP. After data processing, the emergy calculation table was elaborated. Several emergy sustainability indices were calculated and analyzed (indicators Renewability of Emergy Used Total, Index of Environmental Load Ratio of Investment Ratio Emergia beyond the calculations Tranformidades among others including the Emergy Sustainability Index (ESI. The results showed that the UPA has a high impact per unit of energy source used to produce milk for the general public. The agricultural production systems with ESI value less than one (1 can be considered unsustainable in the long term. The studied UPA has good working conditions and soil conservation, but has a highly disproportionate use of economy inputs in relation to natural resources, which results in low ESI value. The analysis of this ratio indicated low system efficiency. Several management practices and interventions were proposed aiming at improving sustainability indicators of the production system.  Furthermore, strategies were formulated for more sustainable management of this UPA, thus reducing the impacts of the production system in use. The adoption of methods similar to organic production, agroecological systems, integration between farming and livestock, and/or adoption of silvopastoral system are recommended to improve

  8. Earth Observation for Food Security and Sustainable Agriculture

    Science.gov (United States)

    Bach, Heike; Mauser, Wolfram; Gernot, Klepper

    2016-08-01

    The global and regional potentials of Earth Observation (EO) to contribute to food security and sustainable agriculture in the 2050-timeframe were analysed in the ESA study EO4Food, whose outcome will be presented (www.EO4Food.org). Emphasis was put on the global societal, economic, environmental and technological megatrends that will create demand for food and shape the future societies. They will also constitute the background for developments in EO for food security and sustainable agriculture. The capabilities of EO in this respect were critically reviewed with three perspectives 1) the role of EO science for society, 2) observables from space and 3) development of future science missions.It was concluded that EO can be pivotal for the further development of food security and sustainable agriculture. EO allows to support the whole economic and societal value chain from farmers through food industry to insurance and financial industry in satisfying demands and at the same time to support society in governing sustainable agriculture through verifyable rules and regulations. It has the potential to become the global source of environmental information that is assimilated into sophisticated environmental management models and is used to make agriculture sustainable.

  9. Aboriginal health learning in the forest and cultivated gardens: building a nutritious and sustainable food system.

    Science.gov (United States)

    Stroink, Mirella L; Nelson, Connie H

    2009-01-01

    Sustainable food systems are those in which diverse foods are produced in close proximity to a market. A dynamic, adaptive knowledge base that is grounded in local culture and geography and connected to outside knowledge resources is essential for such food systems to thrive. Sustainable food systems are particularly important to remote and Aboriginal communities, where extensive transportation makes food expensive and of poorer nutritional value. The Learning Garden program was developed and run with two First Nation communities in northwestern Ontario. With this program, the team adopted a holistic and experiential model of learning to begin rebuilding a knowledge base that would support a sustainable local food system. The program involved a series of workshops held in each community and facilitated by a community-based coordinator. Topics included cultivated gardening and forest foods. Results of survey data collected from 20 Aboriginal workshop participants are presented, revealing a moderate to low level of baseline knowledge of the traditional food system, and a reliance on the mainstream food system that is supported by food values that place convenience, ease, and price above the localness or cultural connectedness of the food. Preliminary findings from qualitative data are also presented on the process of learning that occurred in the program and some of the insights we have gained that are relevant to future adaptations of this program.

  10. Quality, safety and sustainability in food distribution

    DEFF Research Database (Denmark)

    Akkerman, Renzo; Farahani, Poorya; Grunow, Martin

    2010-01-01

    The management of food distribution networks is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review quantitative operations management approaches to food distribution management, and relate this to challenges faced by the industry. Here...

  11. Slow food: sustained impact of harder foods on the reduction in energy intake over the course of the day.

    Science.gov (United States)

    Bolhuis, Dieuwerke P; Forde, Ciarán G; Cheng, Yuejiao; Xu, Haohuan; Martin, Nathalie; de Graaf, Cees

    2014-01-01

    Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. The first objective was to investigate the effect of hardness of food on energy intake at lunch, and to link this effect to differences in food oral processing characteristics. The second objective was to investigate whether the reduction in energy intake at lunch will be compensated for in the subsequent dinner. Fifty subjects (11 male, BMI: 21±2 kg/m2, age: 24±2 y) participated in a cross-over study in which they consumed ad libitum from a lunch with soft foods or hard foods on two separate days. Oral processing characteristics at lunch were assessed by coding video records. Later on the same days, subjects consumed dinner ad libitum. Hard foods led to a ∼13% lower energy intake at lunch compared to soft foods (Pfoods were consumed with smaller bites, longer oral duration per gram food, and more chewing per gram food compared to the soft foods (Pfoods led to reduced energy intake compared to soft foods, and this reduction in energy intake was sustained over the next meal. We argue that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake. The sustained reduction in energy intake suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake.

  12. The role of biotechnology in ensuring food security and sustainable ...

    African Journals Online (AJOL)

    Food security and sustainable agriculture have become a burning issues in the national discuss at all levels of government as plans are being made for a changing global climate and increasing global population. One of the most important environmental challenges facing the developing world is how to meet current food ...

  13. Integrated Nutrient and Water Management for Sustainable Food ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Integrated Nutrient and Water Management for Sustainable Food Production in the Sahel (CIFSRF). In the Sahel, agricultural production is strictly limited by drought and low soil fertility. In 2005 and 2010, these two factors led to food scarcity in Niger. However, innovative technologies such as microdose fertilization ...

  14. Short food supply chains as a meachanism for sustainable development

    OpenAIRE

    Tanasă, Lucian; Dinu Vasiliu, Codrin; Brumă, Ioan Sebastian; Doboş, Sebastian

    2016-01-01

    At present, gastronomy is becoming an increasingly stronger motivation and focus of interest in economics, especially in fields related to tourism. At the same time, gastronomic tourism represents one of the most important business opportunities, allowing direct contact between food sector producers and tourists. Moreover, food related tourism is a key factor of success for local food fests and food markets based in touristic destinations. Thus, food related tourism represents an important in...

  15. Nutrition and sustainability: an emerging food policy discourse.

    Science.gov (United States)

    Lang, Tim; Barling, David

    2013-02-01

    It is well known that food has a considerable environmental impact. Less attention has been given to mapping and analysing the emergence of policy responses. This paper contributes to that process. It summarises emerging policy development on nutrition and sustainability, and explores difficulties in their integration. The paper describes some policy thinking at national, European and international levels of governance. It points to the existence of particular policy hotspots such as meat and dairy, sustainable diets and waste. Understanding the environmental impact of food systems challenges nutrition science to draw upon traditions of thinking which have recently been fragmented. These perspectives (life sciences, social and environmental) are all required if policy engagement and clarification is to occur. Sustainability issues offer opportunities for nutrition science and scientists to play a more central role in the policy analysis of future food systems. The task of revising current nutrition policy advice to become sustainable diet advice needs to begin at national and international levels.

  16. THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS

    Directory of Open Access Journals (Sweden)

    Sia Tjun Han

    2017-09-01

    Full Text Available As customers concern more about the environment, sustainable food demands, which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian, are increasing. Besides, Theory of Planned Behavior (TPB explains that behavior is guided by intentions with the factors of attitude, subjective norm, and perceived behavioral control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers’ acceptance of The Netherlands restaurant implementing sustainable food concept using TPB. Data analysis of 10 semi structured interviews shows that the customers of Restaurant NL are more likely guided by external factors of subjective norms: work related dine-in; others’ encouragement to eat more healthy and more responsibly, as the intentions are to have sustainable benefits.

  17. Sustainability and democracy in food production

    DEFF Research Database (Denmark)

    Nielsen, Kurt Aagaard

    2005-01-01

    The author discuss and presents an empirical study of Danish bread production. The study is organised as action research proces. In the project a method called research workshop is tested as a new form of dialogue creation among groups with different interests and knowledge. The study has generated...... a proposal for a democratic legitimate concept of sustainable bread production...

  18. Opportunities and challenges for multicriteria assessment of food system sustainability

    Directory of Open Access Journals (Sweden)

    Hugo F. Alrøe

    2016-03-01

    Full Text Available The focus of the Special Feature on "Multicriteria assessment of food system sustainability" is on the complex challenges of making and communicating overall assessments of food systems sustainability based on multiple and varied criteria. Four papers concern the choice and development of appropriate tools for making multicriteria sustainability assessments that handle built-in methodological conflicts and trade-offs between different assessment objectives. They underscore the value of linking diverse methods and tools, or nesting and stepping their deployment, to help build resilience and sustainability. They conclude that there is no one tool, one framework, or one indicator set that is appropriate for the different purposes and contexts of sustainability assessment. The process of creating the assessment framework also emerges as important: if the key stakeholders are not given a responsible and full role in the development of any assessment tool, it is less likely to be fit for their purpose and they are unlikely to take ownership or have confidence in it. Six other papers reflect on more fundamental considerations of how assessments are based in different scientific perspectives and on the role of values, motivation, and trust in relation to assessments in the development of more sustainable food systems. They recommend a radical break with the tradition of conducting multicriteria assessment from one hegemonic perspective to considering multiple perspectives. Collectively the contributions to this Special Feature identify three main challenges for improved multicriteria assessment of food system sustainability: (i how to balance different types of knowledge to avoid that the most well-known, precise, or easiest to measure dimensions of sustainability gets the most weight; (ii how to expose the values in assessment tools and choices to allow evaluation of how they relate to the ethical principles of sustainable food systems, to societal

  19. Consumer perception of sustainability attributes in organic and local food.

    Science.gov (United States)

    Annunziata, Azzurra; Angela, Mariani

    2017-12-14

    Although sustainable food consumption is gaining growing importance on the international agenda, research on this subject is still quite fragmented and most studies analyse single aspects of sustainable food consumption with particular reference to environmental sustainability. In addition, the literature highlights the need to take account of the strong heterogeneity of consumers in studying sustainable behaviour. Identifying consumer segments with common profiles, needs and values is essential for developing effective communication strategies to promote sustainability in food consumption. Consumer segmentation based on the perception of the sustainability attributes of organic and local products was realized using descriptive data collected through a consumer online survey in southern Italy (Campania). K-means cluster analysis was performed to identify different consumer segments based on consumer perception of sustainable attributes in organic and local food. Results confirm the support of consumers for organic and local food as sustainable alternative in food choices even if occasional buying behaviour of these products still predominates. In addition, our results show that an egoistic approach prevails among consumers, who seem to attach more value to attributes related to quality and health than to environmental, social and economic sustainability. Segmentation proves the existence of three consumer segments that differ significantly in terms of perception of sustainability attributes: a large segment of individuals who seem more egocentric oriented, an environmental sustainability oriented segment and a small segment that includes sustainability oriented consumers. The existence of different levels of sensitivity to sustainability attributes in organic and local food among the identified segments could be duly considered by policy makers and other institutions in promoting sustainable consumption patterns. Consumers in the first cluster could be educated

  20. IL-9-Producing Mast Cell Precursors and Food Allergy

    Science.gov (United States)

    2017-10-01

    AWARD NUMBER: W81XWH-15-1-0517 TITLE: IL-9-Producing Mast Cell Precursors and Food Allergy PRINCIPAL INVESTIGATOR: Dr. Simon P. Hogan PhD...IL-9-Producing Mast Cell Precursors and Food Allergy 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) Yui Hsi Wang, Sunil...threatening anaphylaxis. We have identified a novel multi-functional IL-9-producing mucosal mast cells (MMC9s) that produce large amounts of IL-9, IL

  1. Policy efficiency in the field of food sustainability. The adjusted food agriculture and nutrition index.

    Science.gov (United States)

    Agovino, Massimiliano; Cerciello, Massimiliano; Gatto, Andrea

    2018-07-15

    This work introduces a revised version of the Food Sustainability Index, proposed by the Economist Intelligence Unit and the Barilla Center for Food and Nutrition in 2016. Our Adjusted Food Sustainability Index features two important advantages: 1) it employs the Mazziotta-Pareto method to compute weights, hence granting an objective aggregation criterion and 2) it does not take policy variables into account, thus focusing on the status quo. The policy variables are aggregated into the Policy Index, measuring the quality of the food sustainability policies. We compute the two indices for 25 countries worldwide, then we use the Data Envelopment Analysis to evaluate policy efficiency. Our results show that country-level variation in policy efficiency is wide and policies affect food sustainability significantly, especially when they target nutritional challenges. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Flexitarianism : a range of sustainable food styles

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    People who don’t abstain from meat as a matter of principle may still eat less of it. (Steven Pinker, The Better Angels of our Nature, 2011, p. 472). A shift in Western meat consumption patterns could significantly reduce the ecological effects of the food system. The consumption of meat accounts

  3. Revitalization of food barns in supporting sustainable food security in Central Java

    Science.gov (United States)

    Riptanti, E. W.; Qonita, A.; Suprapti

    2018-02-01

    Rice barns have been developed in some areas in Central Java, but several problems seem to appear, leading to nonoptimal functions of nonactive food barns. The present article aims to examine revitalization of food barns through systematic, integrated, and sustainable empowerment. The research design is exploratory research to generate data that are in-depth qualitative and quantitative. Survey was applied in four regencies including Wonogiri, Purworejo, Temanggung, and Batang. Key informants comprise caretakers of food barns, village apparatus, public figures, and Food Security Office apparatus. The research results revealed that the food barns have not been managed in professional manners. Active roles of all members and caretakers, village government, and Food Security Agency are, therefore, required in revitalizing the food barns. In order to perform social functions well, the food barns should be profit-oriented to achieve sustainability.

  4. Ecofeed, animal feed produced from recycled food waste

    Directory of Open Access Journals (Sweden)

    Katsuaki Sugiura

    2009-09-01

    Full Text Available Due to the price hike of imported grains for feed, the production of Ecofeed, feed produced from recycled food waste, has increased in recent years. Food dregs from the food and beverage processing industry and out-of-date food from supermarkets and convenience stores are most often used as raw materials for Ecofeed. As food waste usually contains a lot of moisture and is easily spoiled, guidelines prescribing measures to be taken when collecting, transporting and storing raw materials, and for the production, shipment, storage and use of Ecofeed products, have been developed to ensure the safety of Ecofeed. The guidelines also include measures that should be taken to prevent the spread of bovine spongiform encephalopathy when producing and using Ecofeed. A certification system was introduced in March 2009 to ensure the quality and safety of Ecofeed and thus promote its use.

  5. Ecofeed, animal feed produced from recycled food waste.

    Science.gov (United States)

    Sugiura, Katsuaki; Yamatani, Shoich; Watahara, Masashi; Onodera, Takashi

    2009-01-01

    Due to the price hike of imported grains for feed, the production of Ecofeed, feed produced from recycled food waste, has increased in recent years. Food dregs from the food and beverage processing industry and out-of-date food from supermarkets and convenience stores are most often used as raw materials for Ecofeed. As food waste usually contains a lot of moisture and is easily spoiled, guidelines prescribing measures to be taken when collecting, transporting and storing raw materials, and for the production, shipment, storage and use of Ecofeed products, have been developed to ensure the safety of Ecofeed. The guidelines also include measures that should be taken to prevent the spread of bovine spongiform encephalopathy when producing and using Ecofeed. A certification system was introduced in March 2009 to ensure the quality and safety of Ecofeed and thus promote its use.

  6. A methodology for the sustainability assessment of agri-food systems: an application to the Slow Food Presidia project.

    Directory of Open Access Journals (Sweden)

    Cristiana Peano

    2014-12-01

    Full Text Available New and alternative models for agri-food production and consumption have brought up questions regarding the effects they have on local development processes in terms of the economic exploitation of rural areas as well as environmental, cultural, and social factors. The agri-food system proposed by the Slow Food (SF Presidia Project, which focuses on farm-to-market systems for local, high-quality, sustainable products, can respond to the new and emerging needs of both rural and urban populaces via several approaches in addition to food production itself. However, evaluating these parameters is challenging. The aim of this study was to develop an indicator-based tool to monitor the sustainability in agri-food systems that considers quality as well as economic, ecological, social, and cultural aspects. We: (i translated the major SF principles of "good," "clean," and "fair" into five major criteria to evaluate sustainability; (ii designed multiple indicators to monitor progress toward sustainability for each of those criteria; and (iii applied the monitoring tools to three case studies as a first attempt at end-use validation. Indicators and criteria were weighted either equally or based on their importance to surveyed stakeholders, i.e., consumers, producers, and scientists/experts. The proposed approach performed well as a tool for a broad sustainability evaluation by effectively combining the indicators with the same feedback. With this approach, we demonstrated that the SF Presidia project increases all dimensions of sustainability and in particular socioeconomic and cultural capital by preserving the environmental and quality aspects of the food products.

  7. Neglecting legumes has compromised human health and sustainable food production.

    Science.gov (United States)

    Foyer, Christine H; Lam, Hon-Ming; Nguyen, Henry T; Siddique, Kadambot H M; Varshney, Rajeev K; Colmer, Timothy D; Cowling, Wallace; Bramley, Helen; Mori, Trevor A; Hodgson, Jonathan M; Cooper, James W; Miller, Anthony J; Kunert, Karl; Vorster, Juan; Cullis, Christopher; Ozga, Jocelyn A; Wahlqvist, Mark L; Liang, Yan; Shou, Huixia; Shi, Kai; Yu, Jingquan; Fodor, Nandor; Kaiser, Brent N; Wong, Fuk-Ling; Valliyodan, Babu; Considine, Michael J

    2016-08-02

    The United Nations declared 2016 as the International Year of Pulses (grain legumes) under the banner 'nutritious seeds for a sustainable future'. A second green revolution is required to ensure food and nutritional security in the face of global climate change. Grain legumes provide an unparalleled solution to this problem because of their inherent capacity for symbiotic atmospheric nitrogen fixation, which provides economically sustainable advantages for farming. In addition, a legume-rich diet has health benefits for humans and livestock alike. However, grain legumes form only a minor part of most current human diets, and legume crops are greatly under-used. Food security and soil fertility could be significantly improved by greater grain legume usage and increased improvement of a range of grain legumes. The current lack of coordinated focus on grain legumes has compromised human health, nutritional security and sustainable food production.

  8. Emerging Agricultural Biotechnologies for Sustainable Agriculture and Food Security.

    Science.gov (United States)

    Anderson, Jennifer A; Gipmans, Martijn; Hurst, Susan; Layton, Raymond; Nehra, Narender; Pickett, John; Shah, Dilip M; Souza, Thiago Lívio P O; Tripathi, Leena

    2016-01-20

    As global populations continue to increase, agricultural productivity will be challenged to keep pace without overtaxing important environmental resources. A dynamic and integrated approach will be required to solve global food insecurity and position agriculture on a trajectory toward sustainability. Genetically modified (GM) crops enhanced through modern biotechnology represent an important set of tools that can promote sustainable agriculture and improve food security. Several emerging biotechnology approaches were discussed in a recent symposium organized at the 13th IUPAC International Congress of Pesticide Chemistry meeting in San Francisco, CA, USA. This paper summarizes the innovative research and several of the new and emerging technologies within the field of agricultural biotechnology that were presented during the symposium. This discussion highlights how agricultural biotechnology fits within the context of sustainable agriculture and improved food security and can be used in support of further development and adoption of beneficial GM crops.

  9. Performance versus values in sustainability transformation of food systems

    DEFF Research Database (Denmark)

    Alrøe, Hugo F.; Sautier, Marion; Legun, Katharine

    2017-01-01

    Questions have been raised on what role the knowledge provided by sustainability science actually plays in the transition to sustainability and what role it may play in the future. In this paper we investigate different approaches to sustainability transformation of food systems by analyzing......-based approaches that aim at communicating and mediating sustainability values to enable coordinated and cooperative action to transform the food system. We identify their respective strengths and weaknesses based on a cross-case analysis of four cases, and propose that the two approaches, likeWeber's two types...... of rationality, are complementary-because they are based on complementary observer stances-and that an optimal in-between approach therefore cannot be found. However, there are options for reflexive learning by observing one perspective-and its possible blind spots-from the vantage point of the other, so we...

  10. Diseases in insects produced for food and feed

    DEFF Research Database (Denmark)

    Eilenberg, Jørgen; Vlak, J.M.; Nielsen-Leroux, C.

    2015-01-01

    Increased production of insects on a large scale for food and feed will likely lead to many novel challenges, including problems with diseases. We provide an overview of important groups of insect pathogens, which can cause disease in insects produced for food and feed. Main characteristics of each...... pathogen group (viruses, bacteria, fungi, protists and nematodes) are described and illustrated, with a selection of examples from the most commonly produced insect species for food and feed. Honeybee and silkworm are mostly produced for other reasons than as human food, yet we can still use them...... as examples to learn about emergence of new diseases in production insects. Results from a 2014 survey about insect diseases in current insect production systems are presented for the first time. Finally, we give some recommendations for the prevention and control of insect diseases. Key words: disease...

  11. Analysis of marketing instruments used by domestic organic food producers

    Directory of Open Access Journals (Sweden)

    Vehapi Semir

    2016-01-01

    Full Text Available The overview of previous research results points out to the fact that the majority of the sources related to the organic food marketing belong to the literature based on the research of consumers, with the lack of extensive research of organic food producers. Thus, the results obtained by the quantitative research of organic food producers on the territory of the Republic of Serbia, are presented in this paper. The main marketing mix instruments (4P are in the focus of analysis, as the most beneficial way of determining the success of marketing activities of the organic food producers in Serbia. In order to get a comprehensive idea of the success of the market activity of the producers, the obtained results are explained in regard to the theoretical knowledge of consumer behavior, acquired by an extensive overview of the relevant literature. The research results are significant, both for the producers of organic food, as well as for traders, because they indicate the key elements to improve the placement of organic food products originating in Serbia. As an important contribution of the paper to the topic, recommendations for the development of an appropriate marketing strategy are given in the conclusion.

  12. A Review on Quantitative Models for Sustainable Food Logistics Management

    Directory of Open Access Journals (Sweden)

    M. Soysal

    2012-12-01

    Full Text Available The last two decades food logistics systems have seen the transition from a focus on traditional supply chain management to food supply chain management, and successively, to sustainable food supply chain management. The main aim of this study is to identify key logistical aims in these three phases and analyse currently available quantitative models to point out modelling challenges in sustainable food logistics management (SFLM. A literature review on quantitative studies is conducted and also qualitative studies are consulted to understand the key logistical aims more clearly and to identify relevant system scope issues. Results show that research on SFLM has been progressively developing according to the needs of the food industry. However, the intrinsic characteristics of food products and processes have not yet been handled properly in the identified studies. The majority of the works reviewed have not contemplated on sustainability problems, apart from a few recent studies. Therefore, the study concludes that new and advanced quantitative models are needed that take specific SFLM requirements from practice into consideration to support business decisions and capture food supply chain dynamics.

  13. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    Directory of Open Access Journals (Sweden)

    Thainara Araujo Franklin

    2016-06-01

    Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

  14. Sustainability Assessment Framework for Food Supply Chain Logistics: Empirical Findings from Dutch Food Industry

    OpenAIRE

    van der Vorst, Jack G.A.J.; Peeters, Lotte; Bloemhof, Jacqueline M.

    2013-01-01

    Food companies are increasingly challenged to balance business performance and economic gains with environmental and social performance. Therefore, in 2012, we started a collaborative project on this topic named SCALE (Step Change in Agri-food Logistics Ecosystems). SCALE aims to improve the sustainability of food and drink supply chain logistics in the context of rising food demands, increasing energy prices and the need to reduce environmentally damaging emissions. More in particular, SCALE...

  15. Creating Sustainable Fresh Food Supply Chains through Waste Reduction

    DEFF Research Database (Denmark)

    Kaipia, Riikka; Dukovska-Popovska, Iskra; Loikkanen, Lauri

    2013-01-01

    . Design/methodology/approach – This work has been designed as an exploratory case study in three fresh food supply chains, milk, fresh fish, and fresh poultry, in the Nordic countries. The cases are based on interviews and data from the databases of the companies involved. Each case focuses on analyzing...... uses of shared information to create a sustainable fresh food supply chain. Findings –The performance of the perishable food chain can be improved by more efficient information sharing. The key to improved operations is how and for which purposes the shared data should be used. In addition, changes......Purpose – The aim of this empirical paper is to study information sharing in fresh food supply chains, with a specific goal of reducing waste and facilitating sustainable performance. The study focuses on material and information flow issues, specifically on sharing demand and shelf-life data...

  16. Seasonality and dietary requirements: will eating seasonal food contribute to health and environmental sustainability?

    Science.gov (United States)

    Macdiarmid, Jennie I

    2014-08-01

    Eating more seasonal food is one proposal for moving towards more sustainable consumption patterns, based on the assumption that it could reduce the environmental impact of the diet. The aim of the present paper is to consider the implications of eating seasonal food on the different elements of sustainability (i.e. health, economics, society), not just the environment. Seasonality can be defined as either globally seasonal (i.e. produced in the natural production season but consumed anywhere in the world) or locally seasonal (i.e. produced in the natural production season and consumed within the same climatic zone). The environmental, health, economic and societal impact varies by the definition used. Global seasonality has the nutritional benefit of providing a more varied and consistent supply of fresh produce year round, but this increases demand for foods that in turn can have a high environmental cost in the country of production (e.g. water stress, land use change with loss of biodiversity). Greenhouse gas emissions of globally seasonal food are not necessarily higher than food produced locally as it depends more on the production system used than transportation. Eating more seasonal food, however, is only one element of a sustainable diet and should not overshadow some of the potentially more difficult dietary behaviours to change that could have greater environmental and health benefits (e.g. reducing overconsumption or meat consumption). For future guidelines for sustainable diets to be realistic they will need to take into account modern lifestyles, cultural and social expectations in the current food environment.

  17. Toward a sustainability label for food products: an analysis of experts' and consumers' acceptance.

    Science.gov (United States)

    Engels, Stéphanie V; Hansmann, Ralf; Scholz, Roland W

    2010-01-01

    The recent proliferation of standards and labels for organic, fair-trade, locally produced, and healthy food products risks creating confusion among consumers. This study presents a standardized approach to developing a comprehensive sustainability label that incorporates ecological, economic, and social values. The methodology is based on an extension of modular life-cycle assessment to non-environmental sustainability criteria. Interviews with a wide range of experts (n=65) and a consumer survey (n=233) were conducted to analyze the feasibility and potential effectiveness of the approach. Responses indicated that a comprehensive sustainability label could considerably influence consumption patterns and facilitate cross-product comparisons. Copyright © Taylor & Francis Group, LLC

  18. McSustainability and McJustice: Certification, Alternative Food and Agriculture, and Social Change

    Directory of Open Access Journals (Sweden)

    Maki Hatanaka

    2014-11-01

    Full Text Available Alternative food and agriculture movements increasingly rely on market-based approaches, particularly voluntary standards and certification, to advance environmental sustainability and social justice. Using a case study of an ecological shrimp project in Indonesia that became certified organic, this paper raises concerns regarding the impacts of certification on alternative food and agriculture movements, and their aims of furthering sustainability and justice. Drawing on George Ritzer’s McDonaldization framework, I argue that the ecological shrimp project became McDonaldized with the introduction of voluntary standards and certification. Specifically, efficiency, calculability, predictability, and control became key characteristics of the shrimp project. While the introduction of such characteristics increased market access, it also entailed significant costs, including an erosion of trust and marginalization and alienation of farmers. Given such tradeoffs, in concluding I propose that certification is producing particular forms of environmental sustainability and social justice, what I term McSustainability and McJustice. While enabling the expansion of alternative food and agriculture, McSustainability and McJustice tend to allow little opportunity for farmer empowerment and food sovereignty, as well as exclude aspects of sustainable farming or ethical production that are not easily measured, standardized, and validated.

  19. Consumer attitudes towards sustainability aspects of food production

    DEFF Research Database (Denmark)

    Krystallis Krontalis, Athanasios; Grunert, Klaus G; de Barcellos, Marcia Dutra

    2012-01-01

    This study aims to analyse citizens' sustainability attitudes towards food production in the EU, Brazil, and China (n = 2885), using pork as an exemplary production system. The objective is to map citizens' attitudes towards sustainable characteristics of pig production systems, and investigate...... whether these attitudes coincide with people's general attitudes towards sustainability, on one hand, and their consumption of specific pork products, on the other. A conjoint experiment was designed to evaluate citizens' preferences towards pig production systems with varying sustainability levels....... Conjoint analysis results were then used for a subsequent cluster analysis in order to identify international citizen clusters across the three continents. Respondents' sociodemographic profile, attitudes towards sustainability issues, and consumption frequency of various pork products are used to profile...

  20. Consumer attitudes towards sustainability aspects of food production

    DEFF Research Database (Denmark)

    Krystallis Krontalis, Athanasios; Grunert, Klaus G; de Barcellos, Marcia D.

    2013-01-01

    This study aims to analyse citizens' sustainability attitudes towards food production in the EU, Brazil, and China (n = 2885), using pork as an exemplary production system. The objective is to map citizens' attitudes towards sustainable characteristics of pig production systems, and investigate...... whether these attitudes coincide with people's general attitudes towards sustainability, on one hand, and their consumption of specific pork products, on the other. A conjoint experiment was designed to evaluate citizens' preferences towards pig production systems with varying sustainability levels....... Conjoint analysis results were then used for a subsequent cluster analysis in order to identify international citizen clusters across the three continents. Respondents' sociodemographic profile, attitudes towards sustainability issues, and consumption frequency of various pork products are used to profile...

  1. How the organic food system supports sustainable diets and translates these into practice

    Directory of Open Access Journals (Sweden)

    Carola eStrassner

    2015-06-01

    Full Text Available Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g. organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards and useful metrics. By 2015 data for organic production and consumption is recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic fo

  2. The Chicago Consensus on Sustainable Food Systems Science.

    Science.gov (United States)

    Drewnowski, Adam

    2017-01-01

    As participants at the Ecosystem Inception Meeting convened by the Global Dairy Platform and held in Chicago in June 2016, we have identified some concepts as central to the study of food systems science. Following the definition developed by the Food and Agriculture Organization for sustainable diets, the food supply needs to provide foods that are healthy and safe, affordable, culturally acceptable, and with low impact on the environment. Therefore, the four main domains of sustainable food systems science can be described as health, economics, society, and the environment. Food systems science needs to embrace and engage with all relevant allied disciplines that may include environmental health sciences, epidemiology, geography, history, sociology, anthropology, business, and political science. Research and training in food systems science, both domestic and international, would benefit from a set of competencies, from more extensive research networks, and from more public-private engagement. This document builds on major advances in the area of food system research, training, and practice, already achieved by individuals, institutions, foundations, and local and national governments.

  3. The Chicago Consensus on Sustainable Food Systems Science

    Directory of Open Access Journals (Sweden)

    Adam Drewnowski

    2018-04-01

    Full Text Available As participants at the Ecosystem Inception Meeting convened by the Global Dairy Platform and held in Chicago in June 2016, we have identified some concepts as central to the study of food systems science. Following the definition developed by the Food and Agriculture Organization for sustainable diets, the food supply needs to provide foods that are healthy and safe, affordable, culturally acceptable, and with low impact on the environment. Therefore, the four main domains of sustainable food systems science can be described as health, economics, society, and the environment. Food systems science needs to embrace and engage with all relevant allied disciplines that may include environmental health sciences, epidemiology, geography, history, sociology, anthropology, business, and political science. Research and training in food systems science, both domestic and international, would benefit from a set of competencies, from more extensive research networks, and from more public–private engagement. This document builds on major advances in the area of food system research, training, and practice, already achieved by individuals, institutions, foundations, and local and national governments.

  4. Towards healthy and sustainable food consumption: an Australian case study.

    Science.gov (United States)

    Friel, Sharon; Barosh, Laurel J; Lawrence, Mark

    2014-05-01

    To articulate a healthy and sustainable (H&S) diet; outline key health and environmental sustainability principles that can be applied in the selection of foods for inclusion in such a diet; and describe a methodology with which to assess the availability and affordability of a H&S food basket. We synthesized publically available evidence on the environmental impact of different foods from academic, government, industry and non-government sources and constructed a hypothetical H&S equivalent of the typical Australian diet. Based on this, we constructed a weekly H&S food basket for a household of two adults and two children. Australia. Australian populations. The H&S diet is based on three overarching principles: (i) any food that is consumed above a person's energy requirement represents an avoidable environmental burden in the form of greenhouse gas emissions, use of natural resources and pressure on biodiversity; (ii) reducing the consumption of discretionary food choices, which are energy-dense and highly processed and packaged, reduces both the risk of dietary imbalances and the use of environmental resources; and (iii) a diet comprising less animal- and more plant-derived foods delivers both health and ecological benefits. We have focused on the articulation of a H&S diet not to facilitate 'policy drift' to focus on individual dietary choice, but rather to provide evidence to extend dietary guideline recommendations so as to integrate environmental considerations within the scope of food and health policy advice in Australia and elsewhere.

  5. Food Sustainable Model Development: An ANP Approach to Prioritize Sustainable Factors in the Romanian Natural Soft Drinks Industry Context

    Directory of Open Access Journals (Sweden)

    Răzvan Cătalin Dobrea

    2015-07-01

    Full Text Available The latest developments in natural soft drinks in the Romanian market signal significant changes in consumers’ perceptions of the sustainability concept. While the necessity of preserving natural resources and ensuring a decent level of healthiness seem to be steadily embraced by the Romanian society, the lack of long enough time series to acknowledge this shift render impossible a traditional econometric validation of these recent trends in economic thinking. The large number of European-funded projects for upgrading technology in the Romanian sector of natural soft drinks raises the question whether the learning by doing effect dispersed into the Romanian managers’ investment decision making from the perspective of both economic and food sustainability. This paper presents the construction and the evaluation of an Analytical Network Process (ANP market share model, which emerged from extended in-depth interviews with 10 managers of the main Romanian natural soft drinks producers. This model differs from traditional market share ANP ones since concepts like either food of economic sustainability were considered as significant driving factors. The coincidence between the estimated market share and the actual one, expressed by Saaty’s compatibility index, validate this model and offer comparative numerical weights’ of importance for food or economic sustainability.

  6. Teaching the Social Issues of a Sustainable Food Supply

    Science.gov (United States)

    Shuttleworth, Jay

    2015-01-01

    Understanding the pressing need for humans to limit their consumption to more supportable levels, this study investigated how one social studies teacher taught the social issues associated with a sustainable food supply. This article discusses what the teacher's curricular, pedagogical, and assessment strategies were in engaging students with…

  7. Using membrane transporters to improve crops for sustainable food production

    Science.gov (United States)

    With the global population predicted to grow by at least 25% by 2050, the need for sustainable production of nutritious foods is critical for human and environmental well-being. Recent advances show that specialized plant membrane transporters can be utilized to enhance yields of staple crops, incre...

  8. Food and Sustainability Challenges Under Climate Changes.

    Science.gov (United States)

    Moustafa, Khaled

    2016-12-01

    Plants are permanently impacted by their environments, and their abilities to tolerate multiple fluctuating environmental conditions vary as a function of several genetic and natural factors. Over the past decades, scientific innovations and applications of the knowledge derived from biotechnological investigations to agriculture caused a substantial increase of the yields of many crops. However, due to exacerbating effects of climate change and a growing human population, a crisis of malnutrition may arise in the upcoming decades in some places in the world. So, effective, ethical and managerial regulations and fair policies should be set up and applied at the local and global levels so that Earth may fairly provide the food and living accommodation needed by its inhabitants. To save some energy consumption, electric devices (for e.g., smartphones, laptops, street lights, traffic lights, etc.) should be manufactured to work with solar energy, whenever available, particularly in sunny countries where sun is available most of the time. Such characteristic will save energy and make solar energy-based smartphones and laptops less cumbersome in terms of chargers and plugging issues.

  9. Flemish consumer attitudes towards more sustainable food choices.

    Science.gov (United States)

    Vanhonacker, Filiep; Van Loo, Ellen J; Gellynck, Xavier; Verbeke, Wim

    2013-03-01

    Intensive agricultural practices and current western consumption patterns are associated with increased ecological pressure. One way to reduce the ecological impact could be a shift to more sustainable food choices. This study investigates consumer opinions towards a series of food choices with a lower ecological impact. The investigated food choices range from well-known meat substitutes to alternatives which are more radical or innovative and that require an adaptation of food habits and cultural patterns. Results are obtained through a survey among 221 Flemish respondents in Spring 2011. Many consumers underestimate the ecological impact of animal production. Well-known alternatives such as organic meat, moderation of meat consumption and sustainable fish are accepted, although willingness to pay is clearly lower than willingness to consume. Consumers are more reluctant to alternatives that (partly) ban or replace meat in the meal. Opportunities of introducing insects currently appear to be non-existent. Five consumer segments were identified based on self-evaluated ecological footprint and personal relevance of the ecological footprint. The segments were termed Conscious, Active, Unwilling, Ignorant and Uncertain. A profile in terms of demographics, attitudinal and behavioral characteristics is developed for each segments, and conclusions with respect to opportunities for sustainable food choices are discussed. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. Agricultural and Food Production in Hungary: On the Road to Sustainability

    Directory of Open Access Journals (Sweden)

    Szűcs Csaba

    2017-11-01

    Full Text Available In the last 25 years Hungarian agriculture has lost its position. Rapid growth in the world’s population requires an increase in food production since one seventh of the population is still starving. The development of agricultural production and the food industry is the basis for the development of rural areas. Hungary produces two per cent of the EU agricultural output, which is far behind its potential. Agriculture, food industry and food trade can only develop together. We need to find the most favourable forms of coexistence with multinational chains sustainably. Food industry is a critical point in the product line, it lags behind the performance of European countries, and resources are insufficient. Long-term co-operation between farmers and processors is inadequate; the common organizations of the markets are minimal. Today, sustainability is increasingly emphasized, environmental and nature protection has been appreciated. The agriculture and forestry sectors are not only suitable for production of food and other raw materials, but they can also replenish resources and have a beneficial effect on biodiversity as well. Today’s problems can only be solved by taking sustainability into consideration. Agri-food industry that complies with the requirements can play a major role in rural employment and value creation.

  11. Performance versus Values in Sustainability Transformation of Food Systems

    Directory of Open Access Journals (Sweden)

    Hugo F. Alrøe

    2017-02-01

    Full Text Available Questions have been raised on what role the knowledge provided by sustainability science actually plays in the transition to sustainability and what role it may play in the future. In this paper we investigate different approaches to sustainability transformation of food systems by analyzing the rationale behind transformative acts-the ground that the direct agents of change act upon- and how the type of rationale is connected to the role of research and how the agents of change are involved. To do this we employ Max Weber’s distinction between instrumental rationality and value-rationality in social action. In particular, we compare two different approaches to the role of research in sustainability transformation: (1 Performance-based approaches that measure performance and set up sustainability indicator targets and benchmarks to motivate the agents in the food system to change; (2 Values-based approaches that aim at communicating and mediating sustainability values to enable coordinated and cooperative action to transform the food system. We identify their respective strengths and weaknesses based on a cross-case analysis of four cases, and propose that the two approaches, like Weber’s two types of rationality, are complementary-because they are based on complementary observer stances—and that an optimal in-between approach therefore cannot be found. However, there are options for reflexive learning by observing one perspective-and its possible blind spots-from the vantage point of the other, so we suggest that new strategies for sustainability transformation can be found based on reflexive rationality as a third and distinct type of rationality.

  12. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.

    Science.gov (United States)

    Lupien, John R

    2007-01-01

    Food systems are rapidly changing as world population grows, increasing urbanization occurs, consumer tastes and preferences change and differ in various countries and cultures, large scale food production increases, and food imports and exports grow in volume and value. Consumers in all countries have become more insistent that foods available in the marketplace are of good quality and safe, and do not pose risks to them and their families. Publicity about food risk problems and related risks, including chemical and microbiological contamination of foods, mad-cow disease, avian flu, industrial chemical contamination all have made consumers and policy makers more aware of the need of the control of food safety risk factors in all countries. To discuss changes in food systems, and in consumer expectations, that have placed additional stress on the need for better control of food safety risks. Food producers, processors, and marketers have additional food law and regulations to meet; government agencies must increase monitoring and enforcement of adequate food quality and safety legislation and coordinate efforts between agriculture, health, trade, justice and customs agencies; and academia must take action to strengthen the education of competent food legislation administrators, inspectorate, and laboratory personnel for work in government and industry, including related food and food safety research . Both Government and the food industry must assure that adequate control programs are in place to control the quality and safety of all foods, raw or processed, throughout the food chain from production to final consumption. This includes appropriate laboratory facilities to perform necessary analysis of foods for risk and quality factors, and to carry out a wide range of food science, toxicological and related research.

  13. Introducing Urban Food Forestry: A Multifunctional Strategy for Enhancing Urban Sustainability

    Science.gov (United States)

    Nicholas, K. A.; Clark, K.

    2012-12-01

    We propose combining elements of urban agriculture and urban forestry into what we call "urban food forestry" (UFF), the practice of growing perennial woody food-producing species ("food trees") in cities. We used four approaches at different scales to gauge the potential of UFF to enhance urban sustainability, in the context of trends including increasing urbanization, resource demands, and climate change. First, we analyzed 37 current international initiatives based around urban food trees, finding that core activities included planting, mapping, and harvesting food trees, but that only about a quarter of initiatives engaged in more than one of these activities necessary to fully utilize the food potential of urban trees. Second, we analyzed 30 urban forestry master plans, finding that only 13% included human food security among their objectives. Third, we used Burlington, Vermont as a case study to quantify the potential caloric output of publicly accessible open space if planted with Malus domestica (the common apple) under 9 different scenarios. We found that the entire caloric deficit of the very low food security population could be met on as few as 29 hectares (representing 16% of total open space), and that 98% of the daily recommended minimum intake of fruit for the entire city's population could be met under the most ambitious planting scenario. Finally, we developed a decision-making tool for selecting potential food trees appropriate for temperate urban environments, the Climate-Food-Species Matrix. We identified a total of 70 species, 30 of which we deemed "highly suitable" for urban food forestry based on their cold hardiness, drought tolerance, and edibility. We conclude that urban food forestry provides multiple pathways for building urban sustainability through local food production, and that our framework can be used to increase the coordination between and effectiveness of a growing number of related initiatives.

  14. Analysis of Food Safety and Security Challenges in Emerging African Food Producing Areas through a One Health Lens: The Dairy Chains in Mali.

    Science.gov (United States)

    Cheng, Rachel; Mantovani, Alberto; Frazzoli, Chiara

    2017-01-01

    Challenges posed by changes in livestock production in emerging food producing areas and demographic development and climate change require new approaches and responsibilities in the management of food chains. The increasingly recognized role of primary food producers requires the support of the scientific community to instruct effective approaches based on scientific data, tools, and expertise. Mali is an emerging food producing area, and this review covers (i) the dairy farming scenario and its environment, (ii) the role of dairy production in food security, including the greatly different animal rearing systems in the Sahel and tropical regions, (iii) risk management pillars as modern infrastructures, effective farmer organizations, and institutional systems to guarantee animal health and safety of products, and (iv) feasible interventions based on good practices and risk assessment at the farm level (e.g., sustainable use of fertilizers, feeds, veterinary drugs, and pesticides) to protect consumers from food safety hazards. Social innovation based on the empowerment of the primary food producers emerges as crucial for sustainable and safe food production. Sustainable policies should be supported by the mobilization of stakeholders of One Health, which is a science-based approach to linking human health and nutrition with the health and management of food producing animals and environmental safety. In the context of the complex, multifaceted scenario of Mali dairy production, this article presents how a cost-effective animal health and food safety scheme could be established in the dairy production chain. Because milk is a major commodity in this country, benefits could be derived in food security, public health, the resilience of the farming system, animal husbandry, and international trade.

  15. The centrality of food; sustainability and competitiveness of the agri-food system

    International Nuclear Information System (INIS)

    Iannetta, Massimo

    2015-01-01

    The challenges of food production are enormous and will be even more pressing in order to meet the growing need for food worldwide. It must therefore be at the center of international policy the theme of food and encourage a process of development and intensification of research and innovation policies, to address an epochal challenge like the one we face. The paradigm to be used and what the Green Economy in a multidisciplinary perspective, an integrated approach that considers not only the primary production of food, linked to agriculture, its industrial processing and distribution, but also the energy issue, the environment and the territory with its cultural and social values, nutrition, nutrition and health, consumer eating habits. A new approach to sustainable production of food that has interest and impact both to the general public, both to the world of production, industrial and scientific. The new idea is based on the possibility of treating the issue as an integrated system based on a finite number of sub-systems (agriculture, environment, food security, water, health, energy, infrastructure, economy etc.), To manage in a coordinated way to address the future challenges we have ahead, pursuing five objectives. Objective 1: Maintains the agricultural land available for food production Objective 2: Increasing agricultural production and reduce losses Objective 3: Making the most efficient and sustainable agriculture Objective 4: To adopt sustainable consumption patterns and reduce waste Objective 5 : Ensuring quality and food safety [it

  16. Convenience food with environmentally-sustainable attributes: A consumer perspective.

    Science.gov (United States)

    Stranieri, Stefanella; Ricci, Elena Claire; Banterle, Alessandro

    2017-09-01

    The use of chemicals in agriculture poses risks on both human health and the environment. Regulatory measures, both mandatory and voluntary, have been introduced to promote a reduction in the use of pesticides. The proliferation of such standards is related to the gradual shift of consumer preferences towards food with reduced negative health and environmental impacts. Beside consumer demand for sustainable food products, convenience food is also assuming an increasingly important role in developed countries. Among such products, minimally-processed vegetables are showing a growing positive trend, but their production has also negative effects on the environment. The goal of this study is to investigate the interaction between environmentally-friendly and healthy convenience food, and to investigate the determinants behind the purchase of healthy convenience food products with environmentally-sustainable attributes, focusing on minimally-processed vegetables labelled with voluntary standards related to integrated agriculture. To do so, we started from the Theory of Planned Behaviour and tested the efficacy of an extended model by considering also other variables which were found to affect significantly food choices. Data were collected by means of face-to-face interviews with 550 consumers in charge of grocery shopping in the metropolitan area of Milan, in northern Italy. Structural equation modelling was performed to analyse the relative importance of the constructs on consumer behaviour. Results confirm the relations of Ajzen's theory and reveal positive relations with consumer food shopping habits, food-related environmental behaviour, gender, income and knowledge. A negative relation with agricultural practices concern also emerges, highlighting that the most concerned consumers may prefer other more stringent environmental certifications. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction.

    Science.gov (United States)

    Rohm, Harald; Oostindjer, Marije; Aschemann-Witzel, Jessica; Symmank, Claudia; L Almli, Valérie; de Hooge, Ilona E; Normann, Anne; Karantininis, Kostas

    2017-11-27

    Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household). The aim of the European research project COSUS (Consumers in a sustainable food supply chain) was to increase consumer acceptance of suboptimal food, before and after purchase, by implementing targeted strategies that are based on consumer insights, and that are feasible for and acceptable by the food sector. To reach this aim, different methodological approaches were applied to analyze this issue, to experiment with different aspects, and to test the resulting interventions. Each of these approaches was undertaken by competent consortium partners from Denmark, Germany, Norway, Sweden and The Netherlands. The project finally provides validated strategies to promote the distribution and consumption of suboptimal foods, thereby improving resource efficiency in the food chain and contributing to a more sustainable food supply.

  18. Consumers in a Sustainable Food Supply Chain (COSUS: Understanding Consumer Behavior to Encourage Food Waste Reduction

    Directory of Open Access Journals (Sweden)

    Harald Rohm

    2017-11-01

    Full Text Available Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration, or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household. The aim of the European research project COSUS (Consumers in a sustainable food supply chain was to increase consumer acceptance of suboptimal food, before and after purchase, by implementing targeted strategies that are based on consumer insights, and that are feasible for and acceptable by the food sector. To reach this aim, different methodological approaches were applied to analyze this issue, to experiment with different aspects, and to test the resulting interventions. Each of these approaches was undertaken by competent consortium partners from Denmark, Germany, Norway, Sweden and The Netherlands. The project finally provides validated strategies to promote the distribution and consumption of suboptimal foods, thereby improving resource efficiency in the food chain and contributing to a more sustainable food supply.

  19. Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction

    Science.gov (United States)

    Rohm, Harald; Oostindjer, Marije; Aschemann-Witzel, Jessica; Symmank, Claudia; L. Almli, Valérie; de Hooge, Ilona E.; Normann, Anne; Karantininis, Kostas

    2017-01-01

    Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household). The aim of the European research project COSUS (Consumers in a sustainable food supply chain) was to increase consumer acceptance of suboptimal food, before and after purchase, by implementing targeted strategies that are based on consumer insights, and that are feasible for and acceptable by the food sector. To reach this aim, different methodological approaches were applied to analyze this issue, to experiment with different aspects, and to test the resulting interventions. Each of these approaches was undertaken by competent consortium partners from Denmark, Germany, Norway, Sweden and The Netherlands. The project finally provides validated strategies to promote the distribution and consumption of suboptimal foods, thereby improving resource efficiency in the food chain and contributing to a more sustainable food supply. PMID:29186883

  20. Importance of Animals in Agricultural Sustainability and Food Security.

    Science.gov (United States)

    Reynolds, Lawrence P; Wulster-Radcliffe, Meghan C; Aaron, Debra K; Davis, Teresa A

    2015-07-01

    A conservative projection shows the world's population growing by 32% (to 9.5 billion) by 2050 and 53% (to 11 billion) by 2100 compared with its current level of 7.2 billion. Because most arable land worldwide is already in use, and water and energy also are limiting, increased production of food will require a substantial increase in efficiency. In this article, we highlight the importance of animals to achieving food security in terms of their valuable contributions to agricultural sustainability, especially in developing countries, and the high nutritional value of animal products in the diet. © 2015 American Society for Nutrition.

  1. [Food in the contemporary context: consumption, political action and sustainability].

    Science.gov (United States)

    Portilho, Fátima; Castañeda, Marcelo; de Castro, Inês Rugani Ribeiro

    2011-01-01

    The interdisciplinary field of reflections on food as politics goes through a process of expansion and overflow to the private sphere, and routine daily food consumption. This process seems to be a reflection of transformations in the global agrifood markets, the wide publicity and awareness of food hazards and the politicization of consumption. To the extent that individuals are to assume responsibility for the environmental and social consequences of their everyday choices, the specificity of political power in contemporary societies goes beyond the institutional level (food security and nutrition, social inequalities in access to food, agricultural policies and regulations advertising of food) to meet the private sphere. This paper shows, initially, some of the recent debates about the process of politicization of consumption and then explores a theoretical reflection on the ethical, political and ideological habits that relate to food consumption, including the locations and ways of acquiring and food preparation, the values of environmental preservation, solidarity with local producers and reflexive caution against food risks. Finally, points to a research agenda capable of capturing the processes of politicization of food and consumer practices in the field of political power.

  2. Reducing food's environmental impacts through producers and consumers.

    Science.gov (United States)

    Poore, J; Nemecek, T

    2018-06-01

    Food's environmental impacts are created by millions of diverse producers. To identify solutions that are effective under this heterogeneity, we consolidated data covering five environmental indicators; 38,700 farms; and 1600 processors, packaging types, and retailers. Impact can vary 50-fold among producers of the same product, creating substantial mitigation opportunities. However, mitigation is complicated by trade-offs, multiple ways for producers to achieve low impacts, and interactions throughout the supply chain. Producers have limits on how far they can reduce impacts. Most strikingly, impacts of the lowest-impact animal products typically exceed those of vegetable substitutes, providing new evidence for the importance of dietary change. Cumulatively, our findings support an approach where producers monitor their own impacts, flexibly meet environmental targets by choosing from multiple practices, and communicate their impacts to consumers. Copyright © 2018 The Authors, some rights reserved; exclusive licensee American Association for the Advancement of Science. No claim to original U.S. Government Works.

  3. Self-Sufficiency versus Security: How Trade Protectionism Challenges the Sustainability of the Food Supply in Russia

    Directory of Open Access Journals (Sweden)

    Vasilii Erokhin

    2017-10-01

    Full Text Available Food security is increasingly influenced by multilateral trade systems and foreign trade policies implemented by national governments. Many of them are now concerned about the sustainability of food supply and the vulnerability of domestic food markets to price volatility, and seek to support domestic producers and protect themselves from increasing food imports. Such restrictions improve food self-sufficiency, but decrease food security. It is important to understand any changes that may have occurred in the food consumption pattern due to trade protectionism and to observe any nutritional implications of these changes. This paper employs the rational food security (RFS assessment approach, which differentiates sources of food supply on the domestic market, assesses the influence of agricultural and trade frameworks on food consumption patterns, and complies consumption with the appropriate food intake threshold. In the case of Russia, the study demonstrates that the conventional consumption approach to self-sufficiency (FSCA underestimates the food insecurity level by not accounting for nutrition factors. In addition, the gap between the FSCA and the RFS increases in times of protectionist trade policy and decreases when the agricultural and trade policy framework turns to liberalization. The paper concludes that trade protectionism challenges the sustainability of food supply by decreasing food availability and quality of food products, causes dietary changes, and threatens the food security of the country.

  4. Hedgerow benefits align with food production and sustainability goals

    Directory of Open Access Journals (Sweden)

    Rachael F. Long

    2017-09-01

    Full Text Available Restoring hedgerows, or other field edge plantings, to provide habitat for bees and other beneficial insects on farms is needed to sustain global food production in intensive agricultural systems. To date, the creation of hedgerows and other restored habitat areas on California farms remains low, in part because of a lack of information and outreach that addresses the benefits of field edge habitat, and growers' concerns about its effect on crop production and wildlife intrusion. Field studies in the Sacramento Valley highlighted that hedgerows can enhance pest control and pollination in crops, resulting in a return on investment within 7 to 16 years, without negatively impacting food safety. To encourage hedgerow and other restoration practices that enhance farm sustainability, increased outreach, technical guidance, and continued policy support for conservation programs in agriculture are imperative.

  5. Training impulsive choices for healthy and sustainable food.

    Science.gov (United States)

    Veling, Harm; Chen, Zhang; Tombrock, Merel C; Verpaalen, Iris A M; Schmitz, Laura I; Dijksterhuis, Ap; Holland, Rob W

    2017-06-01

    Many people find it hard to change their dietary choices. Food choice often occurs impulsively, without deliberation, and it has been unclear whether impulsive food choice can be experimentally created. Across 3 exploratory and 2 confirmatory preregistered experiments we examined whether impulsive food choice can be trained. Participants were cued to make motor responses upon the presentation of, among others, healthy and sustainable food items. They subsequently selected these food items more often for actual consumption when they needed to make their choices impulsively as a result of time pressure. This effect disappeared when participants were asked to think about their choices, merely received more time to make their choices, or when choosing required attention to alternatives. Participants preferred high to low valued food items under time pressure and without time pressure, suggesting that the impulsive choices reflect valid preferences. These findings demonstrate that it is possible to train impulsive choices for food items while leaving deliberative choices for these items unaffected, and connect research on attention training to dual-process theories of decision making. The present research suggests that attention training may lead to behavioral change only when people behave impulsively. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

  6. Research on the Food Green Packaging Under the Sustainable Development

    OpenAIRE

    Wang Qiang; Zhou Min

    2015-01-01

    With the rapid growth in economy and the constant development in people living standard, packaging has become an indispensable part to human activities. However, the ways and materials popular used for packaging currently have been making a great deal of recourse waste and serious pollution to the environments. From the existing problems in food packaging, the study has put forward the necessity of green packaging under the idea of sustainable development and discussed the approach of green f...

  7. Using membrane transporters to improve crops for sustainable food production

    Science.gov (United States)

    Schroeder, Julian I.; Delhaize, Emmanuel; Frommer, Wolf B.; Guerinot, Mary Lou; Harrison, Maria J.; Herrera-Estrella, Luis; Horie, Tomoaki; Kochian, Leon V.; Munns, Rana; Nishizawa, Naoko K.; Tsay, Yi-Fang; Sanders, Dale

    2013-01-01

    With the global population predicted to grow by at least 25 per cent by 2050, the need for sustainable production of nutritious foods is critical for human and environmental health. Recent advances show that specialized plant membrane transporters can be used to enhance yields of staple crops, increase nutrient content and increase resistance to key stresses, including salinity, pathogens and aluminium toxicity, which in turn could expand available arable land. PMID:23636397

  8. Food waste biorefinery: Sustainable strategy for circular bioeconomy.

    Science.gov (United States)

    Dahiya, Shikha; Kumar, A Naresh; Shanthi Sravan, J; Chatterjee, Sulogna; Sarkar, Omprakash; Mohan, S Venkata

    2018-01-01

    Enormous quantity of food waste (FW) is becoming a global concern. To address this persistent problem, sustainable interventions with green technologies are essential. FW can be used as potential feedstock in biological processes for the generation of various biobased products along with its remediation. Enabling bioprocesses like acidogenesis, fermentation, methanogenesis, solventogenesis, photosynthesis, oleaginous process, bio-electrogenesis, etc., that yields various products like biofuels, platform chemicals, bioelectricity, biomaterial, biofertilizers, animal feed, etc can be utilized for FW valorisation. Integrating these bioprocesses further enhances the process efficiency and resource recovery sustainably. Adapting biorefinery strategy with integrated approach can lead to the development of circular bioeconomy. The present review highlights the various enabling bioprocesses that can be employed for the generation of energy and various commodity chemicals in an integrated approach addressing sustainability. The waste biorefinery approach for FW needs optimization of the cascade of the individual bioprocesses for the transformation of linear economy to circular bioeconomy. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Assessing knowledge and practice of food producers, retailers and consumers of food labels in Bostanabad

    Directory of Open Access Journals (Sweden)

    M Ghochani

    2014-08-01

    Full Text Available Awareness of the information provided on food labels is important and will help the consumers to select standard food packaging. This knowledge can lead to improving the diet and health in the community. This study was carried out to determine the knowledge and practice of food producer retailers and consumers of food labels in Bostanabad, East-Azarbaijan province. In a descriptive and cross-sectional study, 1013 individuals were selected through random selection. Data on demographics and knowledge and practice of food retailers and consumers were collected by filling in a questionnaire and the results were compared. The age of participants ranged 16-65 years old and majority of them were between 40 and 60 years of age. According to the results, 75.7% of the participants read food labels during shopping.  Amongst mostly considered food labels to observe the production and expiry dates on labels. A minority of the participants read food labels for nutritional information, product weight, types of additives and artificial colors, etc. The results showed that knowledge of people about the nutritional information on food labels is very slight. Due to the high impact of nutritional knowledge on the performance of people, having an idea about the individual’s attention to the information on food labels is essential. It is important to achieve the proper nutritional behavior and reduce the risk of adverse effects associated with packaged foods.

  10. Determinants of Sustainability Reporting in Food and Agriculture Sectors

    Directory of Open Access Journals (Sweden)

    Jiří Hřebíček

    2015-01-01

    Full Text Available Since the end of the 1990s, sustainability reporting (SR has become an increasingly relevant topic in business and academia. However, it is still limited in food and agriculture sector in the Czech Republic and the European Union and only little information of the latest developments have thus far been presented. This paper provides current information dating from 2010 to 2014 from publications related to food and agriculture sector. The objective of the paper is to identify what determinants of SR are examined in the world initiatives to identify (in consistencies, gaps, and opportunities for our future research of this field. The paper focuses to new G4 Guidelines of the Global Reporting Initiative (GRI and the Sustainability Assessment of Food and Agriculture (SAFA systems of the Food and Agriculture Organization (FAO of the United Nation. Finally, possible future research of SR including SR information systems are discussed by illuminating gaps and underexposed themes in the area of regulation and governance as well as stakeholder perception.

  11. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets

    OpenAIRE

    Dwivedi, Sangam L.; van Bueren, Edith T. Lammerts; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D.; Ortiz Rios, Rodomiro Octavio

    2017-01-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar di...

  12. Toward Food System Sustainability through School Food System Change: Think&EatGreen@School and the Making of a Community-University Research Alliance

    Directory of Open Access Journals (Sweden)

    Yael Harlap

    2011-05-01

    Full Text Available This paper describes the theoretical and conceptual framework and the research and practice model of Think&EatGreen@School, a community-based action research project aiming to foster food citizenship in the City of Vancouver and to develop a model of sustainable institutional food systems in public schools. The authors argue that educational and policy interventions at the school and school board level can drive the goals of food system sustainability, food security, and food sovereignty. The complex relationship between food systems, climate change and environmental degradation require that international initiatives promoting sustainability be vigorously complemented by local multi-stakeholder efforts to preserve or restore the capacity to produce food in a durable manner. As a step towards making the City of Vancouver green, we are currently involved in attempts to transform the food system of the local schools by mobilizing the energy of a transdisciplinary research team of twelve university researchers, over 300 undergraduate and graduate students, and twenty community-based researchers and organizations working on food, public health, environmental and sustainability education.

  13. Wild Food, Prices, Diets and Development: Sustainability and Food Security in Urban Cameroon

    Directory of Open Access Journals (Sweden)

    Lauren Q. Sneyd

    2013-11-01

    Full Text Available This article analyses wild food consumption in urban areas of Cameroon. Building upon findings from Cameroon’s Comprehensive Food Security and Vulnerability Analysis (CFSVA this case study presents empirical data collected from 371 household and market surveys in Cameroonian cities. It employs the UN Special Rapporteur on the Right to Food’s framework for understanding challenges related to the availability, accessibility, and adequacy of food. The survey data suggest that many wild/traditional foods are physically available in Cameroonian cities most of the time, including fruits, vegetables, spices, and insects. Cameroonians spend considerable sums of their food budget on wild foods. However, low wages and the high cost of city living constrain the social and economic access most people have to these foods. The data also suggest that imports of non-traditional staple foods, such as low cost rice, have increasingly priced potentially more nutritious or safe traditional local foods out of markets after the 2008 food price crisis. As a result, diets are changing in Cameroon as the resource-constrained population continues to resort to the coping strategy of eating cheaper imported foods such as refined rice or to eating less frequently. Cameroon’s nutrition transition continues to be driven by need and not necessarily by the preferences of Cameroonian consumers. The implications of this reality for sustainability are troubling.

  14. Competitiveness of Small Farms and Innovative Food Supply Chains: The Role of Food Hubs in Creating Sustainable Regional and Local Food Systems

    Directory of Open Access Journals (Sweden)

    Giaime Berti

    2016-07-01

    Full Text Available Over the last decades, the economic, social and environmental sustainability of the conventional agri-food system has and continues to be contested within both academic and public institutions. For small farms, the unsustainability of the food system is even more serious; farms’ declining share of profit and the cost-price squeeze of commodity production has increased barriers to market access with the inevitable effect of agricultural abandonment. One way forward to respond to the existing conventional agri-food systems and to create a competitive or survival strategy for small family farms is the re-construction of regional and local agri-food systems, aligning with Kramer and Porter’s concept of shared value strategy. Through a critical literature review, this paper presents “regional and local food hubs” as innovative organizational arrangements capable of bridging structural holes in the agri-food markets between small producers and the consumers—individuals and families as well as big buyers. Food hubs respond to a supply chain (or supply network organizational strategy aiming at re-territorialising the agri-food systems through the construction of what in the economic literature are defined as values-based food supply chains.

  15. A Case for Sustainable Food Service & Nutrition Education--CONVAL School District (NH)

    Science.gov (United States)

    Curriculum Review, 2008

    2008-01-01

    When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

  16. Eight Areas of Competency in Decision Making for Sustainability in Metro Food Systems

    Directory of Open Access Journals (Sweden)

    John D. WARBACH

    2012-12-01

    Full Text Available Michigan State University (MSU held a focus group in Detroit, Michigan, USA in 2012 with members of the urban agriculture movement. The session included business persons involved in growing and selling food, members of the health system, community group members and city government. The purpose was to identify the full range of sectors of society involved in the food system, to identify the perceptions of the food system among the city population, test eight sustainability competency areas developed by MSU faculty as concepts and as they related to urban food systems, and to discover what kinds of decision support tools were needed to foster sustainable food systems in Detroit. The focus group session was video and audio recorded, the tapes transcribed and coded to identify common themes and responses to the competency area concepts. The competency areas presented were: ecological integrity, community well-being/social justice, economic vitality, aesthetic quality, civic responsibility, systems interdependence, critical thinking, and personal growth. Participants indicated that they considered sustainability a value that people in urban agriculture shared, but that people struggled with how to move forward toward sustainability. Focus group participants were able to identify some aspect of each of the eight competency areas that they perceived people in urban agriculture, and the broader city resident population already recognized, or engaged in without recognizing that they were doing something that could lead to more sustainable outcomes. However, participants perceived that a sustainable metropolitan food system remains a somewhat elusive goal to achieve for people engaged in pursuing urban agriculture in Detroit due to a negative perception they expressed that many of the city’s population holds for growing food in the city, and in general for goods produced in the city. Information gained from the focus group and subsequent focus groups

  17. The case for local food in sustainable food-energy-water systems

    Science.gov (United States)

    Campbell, J. E.; Zumkehr, A. L.; Yang, Y.

    2017-12-01

    Local food systems, which are characterized by foodsheds with small distances between production and consumption ( 100 km), are currently experiencing explosive growth. Local food has largely been assessed within the context of transportation energy. While the effects of local food systems on transportation energy are well studied, broader implications of localization on the food-energy-water nexus are not. Furthermore, little is known about the potential for local food to scale beyond niche markets and meet a significant fraction of total food demand. Here we estimate the upper potential for all existing croplands to meet total U.S. food demand through local food networks. Our spatially explicit land-use model simulates the years 1850 through 2000 and accounts for a wide range of foodshed areas, diets, food waste, population distributions, cropland areas, and crop yields. While we find that the foodshed potential has declined in time, our results also demonstrate an unexpectedly large potential at present for supporting as much as 82% of national food demand within a 50 mile foodshed radius. The decline is associated with extreme pressures from demographic and agronomic trends that if continued could significantly undermine recent national policies focused on food localization. We then apply a life-cycle assessment approach to show that for some crops, irrigation could contribute up to 50% of the cradle-to-gate carbon emissions, thus they may benefit from food localization making use of water from wastewater treatment plants. Our results also show that local food could reduce the water footprint of lettuce by 50%. Our study suggests that exploring future scenarios, beyond assessing historical outcomes, is critical if food-energy-water research is to support sustainable decision making.

  18. Agri-food supply chains and sustainability-related issues: evidence from across the Scottish agri-food economy

    OpenAIRE

    Leat, Philip M.K.; Lamprinopoulou-Kranis, Chrysa; Revoredo-Giha, Cesar; Kupiec-Teahan, Beata

    2011-01-01

    This paper examines the influence of agri-food supply chains on the sustainability-related activities and decisions of Scottish farmers, as well as the treatment of sustainability issues by food processors and retailers themselves. It is based on 8 whole chain case studies covering some of Scotland’s major agricultural products. The cases identify differing levels of understanding and activities related to sustainability, but widespread acknowledgement that sustainability involves the develop...

  19. Food losses and waste in the context of sustainable food systems

    NARCIS (Netherlands)

    Timmermans, A.J.M.; Ambuko, J.; Belik, W.; Huang, Jikun

    2014-01-01

    The issue of global food losses and waste has recently received much attention and has been given high visibility. According to FAO, almost one-third of food produced for human consumption – approximately 1.3 billion tonnes per year – is either lost or wasted globally: their reduction is now

  20. The Role of Biotechnology in Sustainable Agriculture: Views and Perceptions among Key Actors in the Swedish Food Supply Chain

    Directory of Open Access Journals (Sweden)

    Karin Edvardsson Björnberg

    2015-06-01

    Full Text Available Researchers have put forward agricultural biotechnology as one possible tool for increasing food production and making agriculture more sustainable. In this paper, it is investigated how key actors in the Swedish food supply chain perceive the concept of agricultural sustainability and the role of biotechnology in creating more sustainable agricultural production systems. Based on policy documents and semi-structured interviews with representatives of five organizations active in producing, processing and retailing food in Sweden, an attempt is made to answer the following three questions: How do key actors in the Swedish food supply chain define and operationalize the concept of agricultural sustainability? Who/what influences these organizations’ sustainability policies and their respective positions on agricultural biotechnology? What are the organizations’ views and perceptions of biotechnology and its possible role in creating agricultural sustainability? Based on collected data, it is concluded that, although there is a shared view of the core constituents of agricultural sustainability among the organizations, there is less explicit consensus on how the concept should be put into practice or what role biotechnology can play in furthering agricultural sustainability.

  1. Factors affecting food security and contribution of modern technologies in food sustainability.

    Science.gov (United States)

    Premanandh, Jagadeesan

    2011-12-01

    The concept of food insecurity is complex and goes beyond the simplistic idea of a country's inability to feed its population. The global food situation is redefined by many driving forces such as population growth, availability of arable lands, water resources, climate change and food availability, accessibility and loss. The combined effect of these factors has undeniably impacted global food production and security. This article reviews the key factors influencing global food insecurity and emphasises the need to adapt science-based technological innovations to address the issue. Although anticipated benefits of modern technologies suggest a level of food production that will sustain the global population, both political will and sufficient investments in modern agriculture are needed to alleviate the food crisis in developing countries. In this globalised era of the 21st century, many determinants of food security are trans-boundary and require multilateral agreements and actions for an effective solution. Food security and hunger alleviation on a global scale are within reach provided that technological innovations are accepted and implemented at all levels. Copyright © 2011 Society of Chemical Industry.

  2. Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

    Directory of Open Access Journals (Sweden)

    Belén Derqui

    2016-07-01

    Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.

  3. Co-creation of a sustainable image on social media : the case of five food brands

    OpenAIRE

    Smallegange, Cornelia

    2017-01-01

    The food industry causes large environmental impacts globally. Different actors such as governments, brands and consumers however, are actively working on creating a sustainable society. In this study I investigate how brands and consumers co-create a sustainable image and which sustainable images they create. A multiple case study is conducted under five Dutch sustainable food brands by using content analysis of sustainability hashtags ...

  4. Proceedings of the seventh international food convention: nutritional security through sustainable development research and education for healthy foods - souvenir

    International Nuclear Information System (INIS)

    2013-12-01

    At present, the application of advanced technology during production, processing, storage and distribution of food with an ultimate aim of strengthening the socio-economic status of farmers, entrepreneurs and rural artisan community has paramount importance. The convention made an effort to touch upon the following areas: food and nutritional security and sustainability, food processing and engineering, food safety management systems, food health and nutrition, skill development and entrepreneurship, food science and technology research etc. Papers relevant to INIS are indexed separately

  5. The role of pulses in sustainable and healthy food systems.

    Science.gov (United States)

    McDermott, John; Wyatt, Amanda J

    2017-03-01

    Improving nutrition is a development priority, particularly in low- and middle-income countries (LMICs) in Africa and South Asia, in which there is a persistent burden of undernutrition and increasing obesity. Healthy food systems can play a necessary role, aligned with other multisectoral actions, in addressing this challenge. Contributing to improved nutrition and health outcomes through food-based solutions is complex. In considering the role that pulses can play in addressing this challenge, there are useful conceptual frameworks and emerging lessons. National food systems in LMICs provide limited diet quality. Foods for a healthy diet may be produced locally, but they increasingly rely on improved markets and trade. What might be done to transform food systems for healthier diets, and what role can pulses play? Food systems innovations will require a convergence of technical innovation with smarter institutional arrangements and more effective policies and regulations. In many countries in Africa and South Asia, pulses can make important contributions to healthier diets. Options for supporting pulses to make a greater contribution to healthier diets include increasing the efficiency of pulse supply chains, creating more effective public-private institutional arrangements for innovation, and establishing policies, regulations, and investments that are nutrition sensitive. © 2017 New York Academy of Sciences.

  6. Sustainability and public health nutrition at school: assessing the integration of healthy and environmentally sustainable food initiatives in Vancouver schools.

    Science.gov (United States)

    Black, Jennifer L; Velazquez, Cayley E; Ahmadi, Naseam; Chapman, Gwen E; Carten, Sarah; Edward, Joshua; Shulhan, Stephanie; Stephens, Teya; Rojas, Alejandro

    2015-09-01

    To describe the development and application of the School Food Environment Assessment Tools and a novel scoring system to assess the integration of healthy and environmentally sustainable food initiatives in elementary and secondary schools. The cross-sectional study included direct observations of physical food environments and interviews with key school personnel regarding food-related programmes and policies. A five-point scoring system was then developed to assess actions across six domains: (i) food gardens; (ii) composting systems; (iii) food preparation activities; (iv) food-related teaching and learning activities; and availability of (v) healthy food; and (vi) environmentally sustainable food. Vancouver, Canada. A purposive sample of public schools (n 33) from all six sectors of the Vancouver Board of Education. Schools scored highest in the areas of food garden and compost system development and use. Regular integration of food-related teaching and learning activities and hands-on food preparation experiences were also commonly reported. Most schools demonstrated rudimentary efforts to make healthy and environmentally sustainable food choices available, but in general scored lowest on these two domains. Moreover, no schools reported widespread initiatives fully supporting availability or integration of healthy or environmentally sustainable foods across campus. More work is needed in all areas to fully integrate programmes and policies that support healthy, environmentally sustainable food systems in Vancouver schools. The assessment tools and proposed indicators offer a practical approach for researchers, policy makers and school stakeholders to assess school food system environments, identify priority areas for intervention and track relevant changes over time.

  7. SUSTAINABILITY OF SHORT FOOD SUPPLY CHAINS: ANALYSIS OF RAW MATERIAL SUPPLY IN MILAN PUBLIC SCHOOL CATERING

    Directory of Open Access Journals (Sweden)

    G. D’Anna

    2009-09-01

    Full Text Available The demand of short food supply chains is becoming more pressing by consumers, especially in the largest school catering. The implementation of the short chain in a large catering company of Milan, is described in this practical contribution. Several aspects of short food chains sustainability: legal, commercial and economic sustainability, hygienic and gastronomic sustainability, are discussed.

  8. Method and apparatus for producing food grade carbon dioxide

    International Nuclear Information System (INIS)

    Nobles, J.E.; Swenson, L.K.

    1984-01-01

    A method is disclosed of producing food grade carbon dioxide from an impure carbon dioxide source stream containing contaminants which may include light and heavy hydrocarbons (at least C 1 to C 3 ) and light sulfur compounds such as hydrogen sulfide and carbonyl sulfide as well as heavier sulfur constituents in the nature of mercaptans (RSH) and/or organic mono and disulfides (RSR and RSSR). Nitrogen, water and/or oxygen may also be present in varying amounts in the impure feed stream. The feed gas is first rectified with liquid carbon dioxide condensed from a part of the feed stream to remove heavy hydrocarbons and heavy sulfur compounds, then passed through an absorber to effect removal of the light sulfur compounds, next subjected to an oxidizing atmosphere capable of converting all of the C 2 hydrocarbons and optionally a part of the methane to carbon oxides and water, chilled to condense the water in the remaining gas stream without formation of hydrates, liquefied for ease of handling and storage and finally stripped to remove residual contaminants such as methane, carbon monoxide and nitrogen to produce the final food grade carbon dioxide product

  9. Innovative Integrated Management System (IIMS for Sustainable Food Industry

    Directory of Open Access Journals (Sweden)

    Suttiprasit Prasert

    2014-11-01

    Full Text Available It is evident that the long-term survival and growth of global food industry depend on the availability and efficient use of raw materials, energy and water and other facilities under the concept of sustainable practice, i.e. in environment, society and economics. Quality and safety managements are essential to ensure that the industry can continue to support the communities in which it operates. Awarding a number of certifications to show the high standing of international quality and hygiene characteristics are currently necessary, e.g. ISO 9001: 2000, GMP/GHP, HACCP, ISO 22000, BRC and etc. To minimize the cost and maximize the efficiency, the Innovative Integration Management System (IIMS has been implemented effectively under the frameworks of sustainability in a numbers of national and international food production companies in Thailand during the past years. This will allow the organization to integrate all common processes such as management review, document control, record control, training, monitoring & measuring, data analysing, internal audits, and corrective and preventive actions whereas the critical or specific processes required by each standard are still retained harmoniously with the others.

  10. Testing for the Best Instrument to Generate Sustainable Food Consumption

    Directory of Open Access Journals (Sweden)

    Luca Panzone

    2011-12-01

    Full Text Available  The increase in the level of greenhouse gas (GHG emissions in the atmosphere in the last centuries, and the subsequent increase in temperature, has been a widely studied area in the last few decades. Climate change has become a key item on the political agenda due to concerns regarding the sustainability of current human consumption for future generations. Consumption of food and agricultural goods constitutes an important part of household based GHG emissions, and the relatively low costs associated with environmental improvements make it an interesting area of study to understand behavioural changes. Despite general agreement on the need to curb the amount of GHG emissions worldwide, little evidence exists regarding the best instruments policymakers can employ to stimulate changes toward more sustainable consumption. The present work explores which instruments are most effective in fostering change to more environmentally friendly food consumption. The instruments tested are CO2 labelling, GHG abatement subsidy and product-specific bans. We used a simulated online shopping trip in supermarkets in the Greater London area in the United Kingdom, where respondents shopped in four product categories: cola, milk, meat (chicken and beef, and butter/margarine. Consumer preferences reveal that, in the presence of these instruments, quantity instruments performed better than price incentives and labelling.

  11. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets.

    Science.gov (United States)

    Dwivedi, Sangam L; Lammerts van Bueren, Edith T; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D; Ortiz, Rodomiro

    2017-10-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar diversity and nutritional quality are crucial. We call for better cooperation between food and medical scientists, food sector industries, breeders, and farmers to develop diversified and nutritious cultivars that reduce soil degradation and dependence on external inputs, such as fertilizers and pesticides, and to increase adaptation to climate change and resistance to emerging pests. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  12. Learning from the organic food system as a model for sustainable food systems - the Organic Food System Program

    DEFF Research Database (Denmark)

    Kahl, Johannes; Strassner, Carola; Hertwig, Jostein

    2016-01-01

    habits, cultural, social, ethical, economic and political criteria play an increasingly important role as values. An organic values-based supply chain links food production to values such as partnership, cooperation and trust. Within a values-based supply chain, all actors should be connected through......Today’s understanding of food systems includes product-specific values (e.g. palatability, taste, nutritional and safety values, health promotion) and process-oriented values (e.g. environmental impact, animal welfare and social fairness). These values are currently challenged and changing. Food...... a shared vision. Visions, indicators and parameters have been developed for the organic food system (OFS). In order to identify and leverage values within the OFS, it has to be critically analysed and documented. This makes the OFS a “living laboratory” for sustainable food systems, linking organic...

  13. Integrating Environmental Sustainability Considerations into Food and Nutrition Policies: Insights from Australia's National Food Plan.

    Science.gov (United States)

    Ridgway, Ella Megan; Lawrence, Mark Andrew; Woods, Julie

    2015-01-01

    The environmental sustainability (ES) of food systems is a critical challenge for policy makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009-2015), a content analysis of written submissions obtained during the NFP's consultation period (2011-2013) and a frame analysis of the sustainability perspectives - efficiency, demand restraint, and system transformation - in the NFP's Issues, Green, and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia's food system including government, non-government organizations, the food supply chain, research and academic institutions, and members of the general public. Around 74% of submissions referred to ES considerations and ~65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP, the influence of Australia's socio-political context, powerful, industry-dominated stakeholders, and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia's political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation process in Australia to better support this

  14. THE MEDITERRANEAN DIET AS A SUSTAINABLE FOOD SYSTEM

    Directory of Open Access Journals (Sweden)

    Ricardo Lopes

    2016-12-01

    Full Text Available Central theme in society these days, the diet went through several phases during the evolution of the human being. Currently human’s advanced civilizational, deplete resources, develops forms of reproduction and rapid growth of animals, genetically alter plants to make them more resilient and artificially prolongs life. All these factors lead to an overload in nature and revolve to a group of environmentalists and animal rights. Sustainability is part of everyday life of political and social discourse as the fundamental way to our relationship with the environment. Sustainable food systems are those that are able to survive over time, promoting sustainable use of resources and a balance in the economic, social and environmental aspects. Changing diet to the Mediterranean Diet would bring benefits: on the health level, with better nutrition and increased use of some processed products; economic, by encouraging the consumption of local and national production of products; social, with the creation of jobs in agriculture; and environmental, using organic production and the reduction of transportation needs. The Mediterranean Diet encourages a more balanced and healthy eating style, with great positive impact on the environment. With the globalization phenomena is was gradually lost, but is now being revived due to the awakening to health and ecological problems.

  15. Agroecology and the Sustainable Production of Food and ...

    Science.gov (United States)

    The silvopastoral, agricultural system of the montado in Southern Portugal is an example of the self-organization of an agroecological system adapted to the climate and soil conditions of the Mediterranean basin. This system with its consistent production of food, fiber, and ecosystem services along with its concomitant rural social organization has been sustained in the region for over 1000 years. However, the system has been gradually decreasing in extent since the 19th century and its rate of decline has accelerated since the 1980s. The causes of this decline have been traced in descending order of importance to land managment choices, spatial factors and environmental factors. In addition, past studies have shown that there is an optimum livestock support capacity for maintaining the health of the montado agroecosystem. In this study, we used the results of an emergy evaluation of a cattle farm as part of a montado agroecosystem to examine the effects of the European Union’s (EU) Common Agricultural Policy (CAP) on the viability of both cattle rearing and the long term regional sustainability of montado agroecosystems. We found that the CAP and its two pillars for providing subsidies, (1) Common Market Organization (CMO) and (2) Rural Development Policy (RDP) are complex and take into account many aspects of prices and markets for particular products, e.g., beef and veal (CMO) and sustainable rural development, e.g., silvopastoral agroecosystems (RDP). How

  16. A Case Study of Sustainability and Civic Engagement in a Sociology of Food Course

    Science.gov (United States)

    De Welde, Kris

    2015-01-01

    This article presents a case study of a "Sociology of Food" course premised on issues of social justice and ethical and sustainable food practices. Through sustainability-inspired service-learning projects, students learn about the consequences of the industrial food system (e.g., farm-to-plate issues, local and organic options, animal…

  17. Sustainable food purchases in the Netherlands: the influence of consumer characteristics

    NARCIS (Netherlands)

    Meijers, M.H.C.; van Dam, Y.K.

    2012-01-01

    In this paper socio-demographic characteristics of sustainable food consumers are studied by using actual purchasing data of 4,412 households in a wide range of food products over a twenty week period in the months November 2008 till March 2009. Our results indicate that purchasing sustainable food

  18. Food interactions with sustained-release theophylline preparations. A review.

    Science.gov (United States)

    Jonkman, J H

    1989-03-01

    Currently, theophylline is being used predominantly as sustained-release capsules or tablets. In the mid-seventies the first preparations for use with a dosage interval of 12 hours (twice-daily preparations) were introduced. Since 1983, theophylline preparations that can be given with an interval of 24 hours (once-daily preparations) have become available. The release of theophylline from some of these products can be influenced (either increased or decreased) by concomitant intake of food. With some preparations the composition of the meal (especially the fat content) has an influence on the degree of effect. The consequence may be an effect on the rate of absorption or on the amount absorbed, or both simultaneously. This could result in an unexpected shift of the plasma theophylline concentration. Such a shift is therapeutically undesirable, because theophylline has a fairly narrow therapeutic range. A review is given of those food interactions with the sustained-release theophylline preparations, both twice-daily and once-daily products, that are currently on the world market. Special attention is paid to the specific (bio)pharmaceutical characteristics of the different products, and to the influence of the composition and timing of the meals. For each preparation the effect of food on the following pharmacokinetic parameters is discussed: area under the plasma concentration-time curve, peak plasma drug concentration and time to reach this peak. Where possible, the results for both adults and children are discussed. There are indications that children are more susceptible to food-effects than adults. The regulatory aspects are mentioned briefly. Clinically important effects of food have been observed with the following twice-daily products: 'Theo-Dur Sprinkle', 'Theolair SR' (= 'Nuelin SR') and 'Theograd'. Pronounced effects could have an even greater impact with once-daily preparations, as the total daily dose will be given at a single time. A particularly

  19. Developing and implementing health and sustainability guidelines for institutional food service.

    Science.gov (United States)

    Kimmons, Joel; Jones, Sonya; McPeak, Holly H; Bowden, Brian

    2012-05-01

    Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability.

  20. Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service123

    Science.gov (United States)

    Kimmons, Joel; Jones, Sonya; McPeak, Holly H.; Bowden, Brian

    2012-01-01

    Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability. PMID:22585909

  1. Independency of Japan's Agriculture through Food and Energy Self-sufficiency : Hokkaido Model Toward the Sustainability of Food and Biomass Production

    OpenAIRE

    Osaki, Mitsuru

    2009-01-01

    Sustainability Weeks 2009 Opening Symposium "International Symposium on Sustainable Development -Recommendations for Tackling the 5 Challenges of Global Sustainability-". Session 5, Toward the Sustainability of Food and Biomass Production. 2 November 2009. Sapporo, Japan.

  2. Role of packaging in the smorgasbord of action for sustainable food consumption

    OpenAIRE

    Coussy, Hélène; Guillard, Valérie; Guillaume, Carole; Gontard, Nathalie

    2013-01-01

    In a context of food security concerns, reducing huge and worldwide food losses and waste (more than one third of food production) is the priority action to focus on. The paper aims at explaining at which levels packaging could be a key player for sustainable food consumption: (i) by improving food preservation, and therefore reducing food losses, by balancing cold chain issues with modified atmosphere packaging implementation which means to develop food requirements driven approaches to desi...

  3. Agricultural biology in the 3rd millennium: nutritional food security & specialty crops through sustainable agriculture and biotechnology

    Science.gov (United States)

    Food security and agricultural sustainability are of prime concern in the world today in light of the increasing trends in population growth in most parts of the globe excepting Europe. The need to develop capacity to produce more to feed more people is complicated since the arable land is decreasin...

  4. Are Local Food Chains More Sustainable than Global Food Chains? Considerations for Assessment

    Directory of Open Access Journals (Sweden)

    Gianluca Brunori

    2016-05-01

    Full Text Available This paper summarizes the main findings of the GLAMUR project which starts with an apparently simple question: is “local” more sustainable than “global”? Sustainability assessment is framed within a post-normal science perspective, advocating the integration of public deliberation and scientific research. The assessment spans 39 local, intermediate and global supply chain case studies across different commodities and countries. Assessment criteria cover environmental, economic, social, health and ethical sustainability dimensions. A closer view of the food system demonstrates a highly dynamic local–global continuum where actors, while adapting to a changing environment, establish multiple relations and animate several chain configurations. The evidence suggests caution when comparing “local” and “global” chains, especially when using the outcomes of the comparison in decision-making. Supply chains are analytical constructs that necessarily—and arbitrarily—are confined by system boundaries, isolating a set of elements from an interconnected whole. Even consolidated approaches, such as Life Cycle Assessment (LCA, assess only a part of sustainability attributes, and the interpretation may be controversial. Many sustainability attributes are not yet measurable and “hard” methodologies need to be complemented by “soft” methodologies which are at least able to identify critical issues and trade-offs. Aware of these limitations, our research shows that comparing local and global chains, with the necessary caution, can help overcome a priori positions that so far have characterized the debate between “localists” and “globalists”. At firm level, comparison between “local” and “global” chains could be useful to identify best practices, benchmarks, critical points, and errors to avoid. As sustainability is not a status to achieve, but a never-ending process, comparison and deliberation can be the basis of a

  5. Certification of Markets, Markets of Certificates: Tracing Sustainability in Global Agro-Food Value Chains

    NARCIS (Netherlands)

    Mol, A.P.J.; Oosterveer, P.J.M.

    2015-01-01

    There is a blossoming of voluntary certification initiatives for sustainable agro-food products and production processes. With these certification initiatives come traceability in supply chains, to guarantee the sustainability of the products consumed. No systematic analysis exists of traceability

  6. Radiation degradation of biological waste (aflatoxins) produced in food laboratory

    International Nuclear Information System (INIS)

    Rogovschi, Vladimir Dias

    2009-01-01

    Many filamentous fungi can produce secondary metabolites, called mycotoxins, which can be found in food and agricultural products. One of the main genera of myco toxigenic fungi related to the food chain is the Aspergillus spp. There are over 400 mycotoxins described in the literature, the most common the aflatoxins B1, B2, G1 and G2. The mycotoxins are commonly found in foods and are considered one of the most dangerous contaminants. The aflatoxin B1 is classified in group one by the International Agency of Research on Cancer. Aflatoxins resisting for more than one hour in autoclave making it necessary to other means of degradation of these toxins. This work aimed to observe the effects of gamma radiation of 60 Co and electron beams in the degradation of aflatoxins and compare the damage caused on the morphology of the Aspergillus flavus. The fungus was grown on potato dextrose agar (PDA) for 10 days and was subsequently transferred to coconut agar medium, and maintained for 14 days at 25 degree C. After this step the coconut agar was ground to become a homogeneous pasty and was irradiated with doses of 2.5, 5.0, 10 and 20 kGy. The samples used in scanning electron microscopy were irradiated with doses of 0, 2.5, 5.0, 10 and 20 kGy with sources of 60 Co and electron beams. Irradiation with electron accelerator showed a slightly higher degradation to gamma radiation, reducing 29.93 %, 34.50 %, 52.63 % and 72.30 % for doses of 2.5, 5.0, 10 and 20 kGy, respectively. The Scanning Electron Microscopy showed that doses of 2.5 to 10 kGy did not cause damage to the fungus, but with a dose of 20 kGy it can be observed fungal damage to structures. (author)

  7. Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector

    OpenAIRE

    Gabriella Arcese; Serena Flammini; Maria Caludia Lucchetti; Olimpia Martucci

    2015-01-01

    The adoption of an “open sustainability innovation” approach in business could be a strategic advantage to reach both industry objectives and sustainability goals. The food sector is facing a constant increase in competition. In order to address the high competition that involves the food industry, sustainability and innovation practices can be strategically effective, especially with an open sustainability innovation approach. In the literature, we found many examples of open innovation app...

  8. 21 CFR 510.110 - Antibiotics used in food-producing animals.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Antibiotics used in food-producing animals. 510... Rulings and Decisions § 510.110 Antibiotics used in food-producing animals. (a) The Food and Drug... has requested an evaluation of the public health aspects of the use of antibiotics in veterinary...

  9. A methodology to compile food metrics related to diet sustainability into a single food database: Application to the French case.

    Science.gov (United States)

    Gazan, Rozenn; Barré, Tangui; Perignon, Marlène; Maillot, Matthieu; Darmon, Nicole; Vieux, Florent

    2018-01-01

    The holistic approach required to assess diet sustainability is hindered by lack of comprehensive databases compiling relevant food metrics. Those metrics are generally scattered in different data sources with various levels of aggregation hampering their matching. The objective was to develop a general methodology to compile food metrics describing diet sustainability dimensions into a single database and to apply it to the French context. Each step of the methodology is detailed: indicators and food metrics identification and selection, food list definition, food matching and values assignment. For the French case, nutrient and contaminant content, bioavailability factors, distribution of dietary intakes, portion sizes, food prices, greenhouse gas emission, acidification and marine eutrophication estimates were allocated to 212 commonly consumed generic foods. This generic database compiling 279 metrics will allow the simultaneous evaluation of the four dimensions of diet sustainability, namely health, economic, social and environmental, dimensions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Sustainability of organic food production: challenges and innovations.

    Science.gov (United States)

    Niggli, Urs

    2015-02-01

    The greatest challenge for agriculture is to reduce the trade-offs between productivity and long-term sustainability. Therefore, it is interesting to analyse organic agriculture which is a given set of farm practices that emphasise ecological sustainability. Organic agriculture can be characterised as being less driven by off-farm inputs and being better embedded in ecosystem functions. The literature on public goods and non-commodity outputs of organic farms is overwhelming. Most publications address the positive effects of organic farming on soil fertility, biodiversity maintenance and protection of the natural resources of soil, water and air. As a consequence of focusing on public goods, organic agriculture is less productive. Meta-analyses show that organic agriculture yields range between 0·75 and 0·8 of conventional agriculture. Best practice examples from disadvantaged sites and climate conditions show equal or, in the case of subsistence farming in Sub-Saharan Africa, higher productivity of organic agriculture. Hence, organic agriculture is likely to be a good model for productive and sustainable food production. Underfunding in R&D addressing specific bottlenecks of organic agriculture are the main cause for both crop and livestock yield gaps. Therefore, the potential for improving the performance of organic agriculture through agricultural research is huge. Although organic farming is a niche in most countries, it is at the verge of becoming mainstream in leading European countries. Consumer demand has grown over the past two decades and does not seem to be a limiting factor for the future development of organic agriculture.

  11. Palm oil - towards a sustainable future? : Challanges and opportunites for the Swedish food industry

    OpenAIRE

    Nilsson, Sara

    2013-01-01

    The food industry faces problems relating to the sustainability of palm oil as a food commodity. These problem areas include social, environmental, economic and health issues. The food industry also competes with increasing palm oil demands from the energy sector. This case study identifies and analyzes different perspectives regarding sustainable palm oil as a food commodity in Sweden through interviews with palm oil experts in different businesses and organizations. This study focuses on ho...

  12. Rebuilding northern foodsheds, sustainable food systems, community well-being, and food security.

    Science.gov (United States)

    Gerlach, S Craig; Loring, Philip A

    2013-01-01

    Multiple climatic, environmental and socio-economic pressures have accumulated to the point where they interfere with the ability of remote rural Alaska Native communities to achieve food security with locally harvestable food resources. The harvest of wild foods has been the historical norm, but most Alaska Native villages are transitioning to a cash economy, with increasing reliance on industrially produced, store-bought foods, and with less reliable access to and reliance on wild, country foods. While commercially available market foods provide one measure of food security, the availability and quality of market foods are subject to the vagaries and vulnerabilities of the global food system; access is dependent on one's ability to pay, is limited to what is available on the shelves of small rural stores, and, store-bought foods do not fulfill the important roles that traditional country foods play in rural communities and cultures. Country food access is also constrained by rising prices of fuel and equipment, a federal and state regulatory framework that sometimes hinders rather than helps rural subsistence users who need to access traditional food resources, a regulatory framework that is often not responsive to changes in climate, weather and seasonality, and a shifting knowledge base in younger generations about how to effectively harvest, process and store wild foods. The general objective is to provide a framework for understanding the social, cultural, ecological and political dimensions of rural Alaska Native food security, and to provide information on the current trends in rural Alaska Native food systems. This research is based on our long-term ethnographic, subsistence and food systems work in coastal and interior Alaska. This includes research about the land mammal harvest, the Yukon River and coastal fisheries, community and village gardens, small livestock production and red meat systems that are scaled appropriately to village size and capacity

  13. Rebuilding northern foodsheds, sustainable food systems, community well-being, and food security

    Directory of Open Access Journals (Sweden)

    S. Craig Gerlach

    2013-08-01

    Full Text Available Background . Multiple climatic, environmental and socio-economic pressures have accumulated to the point where they interfere with the ability of remote rural Alaska Native communities to achieve food security with locally harvestable food resources. The harvest of wild foods has been the historical norm, but most Alaska Native villages are transitioning to a cash economy, with increasing reliance on industrially produced, store-bought foods, and with less reliable access to and reliance on wild, country foods. While commercially available market foods provide one measure of food security, the availability and quality of market foods are subject to the vagaries and vulnerabilities of the global food system; access is dependent on one's ability to pay, is limited to what is available on the shelves of small rural stores, and, store-bought foods do not fulfill the important roles that traditional country foods play in rural communities and cultures. Country food access is also constrained by rising prices of fuel and equipment, a federal and state regulatory framework that sometimes hinders rather than helps rural subsistence users who need to access traditional food resources, a regulatory framework that is often not responsive to changes in climate, weather and seasonality, and a shifting knowledge base in younger generations about how to effectively harvest, process and store wild foods. Objective . The general objective is to provide a framework for understanding the social, cultural, ecological and political dimensions of rural Alaska Native food security, and to provide information on the current trends in rural Alaska Native food systems. Design . This research is based on our long-term ethnographic, subsistence and food systems work in coastal and interior Alaska. This includes research about the land mammal harvest, the Yukon River and coastal fisheries, community and village gardens, small livestock production and red meat systems that

  14. Sustainability of Global and Local Food Value Chains: An Empirical Comparison of Peruvian and Belgian Asparagus

    Directory of Open Access Journals (Sweden)

    Jana Schwarz

    2016-04-01

    Full Text Available The sustainability of food value chains is an increasing concern for consumers, food companies and policy-makers. Global food chains are often perceived to be less sustainable than local food chains. Yet, thorough food chain analyses and comparisons of different food chains across sustainability dimensions are rare. In this article we analyze the local Belgian and global Peruvian asparagus value chains and explore their sustainability performance. A range of indicators linked to environmental, economic and social impacts is calculated to analyze the contribution of the supply chains to economic development, resource use, labor relations, distribution of added value and governance issues. Our findings suggest that none of the two supply chains performs invariably better and that there are trade-offs among and between sustainability dimensions. Whereas the global chain uses water and other inputs more intensively and generates more employment per unit of land and higher yields, the local chain generates more revenue per unit of land.

  15. Pie waste - A component of food waste and a renewable substrate for producing ethanol.

    Science.gov (United States)

    Magyar, Margaret; da Costa Sousa, Leonardo; Jayanthi, Singaram; Balan, Venkatesh

    2017-04-01

    Sugar-rich food waste is a sustainable feedstock that can be converted into ethanol without an expensive thermochemical pretreatment that is commonly used in first and second generation processes. In this manuscript we have outlined the pie waste conversion to ethanol through a two-step process, namely, enzyme hydrolysis using commercial enzyme products mixtures and microbial fermentation using yeast. Optimized enzyme cocktail was found to be 45% alpha amylase, 45% gamma amylase, and 10% pectinase at 2.5mg enzyme protein/g glucan produced a hydrolysate with high glucose concentration. All three solid loadings (20%, 30%, and 40%) produced sugar-rich hydrolysates and ethanol with little to no enzyme or yeast inhibition. Enzymatic hydrolysis and fermentation process mass balance was carried out using pie waste on a 1000g dry weight basis that produced 329g ethanol at 20% solids loading. This process clearly demonstrate how food waste could be efficiently converted to ethanol that could be used for making biodiesel by reacting with waste cooking oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Sustainability pays. A reward system for sustainable producer and consumer behaviour; Duurzaam loont. Een beloningssysteem voor duurzaam consumentengedrag

    Energy Technology Data Exchange (ETDEWEB)

    Van Hilten, R. [QOIN, Amsterdam (Netherlands)

    2011-03-15

    In Sustainability Rewarded citizens are rewarded for good behaviour: saving energy, reducing waste, cycling to work more often and so on. They are also enticed to opt more often for environmentally-friendly, regional and sustainable purchases. This is achieved by giving them points as a reward for making the right choice. The prospect of earning points makes consumers more receptive to new information, which they can use to change their choice so that they do not miss out on the reward. These points are saved and can be spent later on other regional and/or sustainable products (gifts). Regional entrepreneurs can thus strengthen their businesses by fostering the loyalty of customers and securing their purchasing power. The government or retailer always settles the paid-out points in euros, so that all points in circulation are always covered by the equivalent value in euros. The government pays for these costs from its policy budget, and retailers from their marketing budget. Several parties from the chain (e.g. the retailer and brand producer) can also form partnerships to share the costs of the points. Points can always be earned and cashed in by the citizen for clean and efficient products, insulation materials, climate-neutral products, regional products, waste prevention and waste separation, sustainable products and services, the use of public transport, voluntary work within the cultural sector, tickets for the cinema, theatre or museum, music classes, healthy food, admission to swimming pools, sports club memberships and so forth. Businesses that accept the points can then convert these into euros at the organization operating the scheme. Consumers can also donate these points to affiliated organizations. Households receive an incentive from the reward to change their behaviour and life style in favour of sustainability. They make more use of the cultural sector, sports, and other amenities. It also helps households to save costs. Tourists opt more often for

  17. Improvements in crop water productivity increase water sustainability and food security—a global analysis

    International Nuclear Information System (INIS)

    Brauman, Kate A; Foley, Jonathan A; Siebert, Stefan

    2013-01-01

    Irrigation consumes more water than any other human activity, and thus the challenges of water sustainability and food security are closely linked. To evaluate how water resources are used for food production, we examined global patterns of water productivity—food produced (kcal) per unit of water (l) consumed. We document considerable variability in crop water productivity globally, not only across different climatic zones but also within climatic zones. The least water productive systems are disproportionate freshwater consumers. On precipitation-limited croplands, we found that ∼40% of water consumption goes to production of just 20% of food calories. Because in many cases crop water productivity is well below optimal levels, in many cases farmers have substantial opportunities to improve water productivity. To demonstrate the potential impact of management interventions, we calculated that raising crop water productivity in precipitation-limited regions to the 20th percentile of productivity would increase annual production on rainfed cropland by enough to provide food for an estimated 110 million people, and water consumption on irrigated cropland would be reduced enough to meet the annual domestic water demands of nearly 1.4 billion people. (letter)

  18. The Cost of Sustainability in Higher Education: Staff and Student Views of a Campus Food Culture

    Science.gov (United States)

    Shaw, Amy; Capetola, Teresa; Lawson, Justin T.; Henderson-Wilson, Claire; Murphy, Berni

    2018-01-01

    Purpose: This study aims to investigate the sustainability of the food culture at Deakin University and to determine what the barriers to increasing the sustainability of food on the Burwood campus may be. Design/methodology/approach: An online survey of staff and students from the Faculty of Health at the Burwood campus of Deakin University (n =…

  19. Food Safety and Sustainability ‒ An Exploratory Approach at the Level of the Romanian Wine Production Companies

    Directory of Open Access Journals (Sweden)

    Gheorghe Epuran

    2018-02-01

    Full Text Available This article aims at identifying and analyzing opinions referring to the necessity, opportunity and efficiency of the implementation of the strategies and sustainable development practices in the wine industry as food safety is considered a component of sustainability. The main objective of the paper is to create a clear picture of the existing willingness of companies to adopt marketing strategies that should contribute to increasing food security by increasing the quality of wine and which should be based on the principles of sustainability. In this sense, the authors conducted some qualitative marketing research in which 15 managers from wine producing companies from Romania's wine-growing areas were interviewed. The research highlights the relationship between responsible consumption, food safety and sustainability, and the authors believe that such an association is relevant to the economic and social context of the European Union and other parts of the world. The novelty of this research refers to the analysis of the relationship between the responsible wine consumption and sustainability, to the identification of the opinions of the wine companies managers regarding the benefits and the limits of M2M and IoT technologies, to the emphasis of the marketing strategies and techniques considered innovative in the field of viticulture, as well as to the association of the concept of food safety by wine consumption to the aspects related to education and culture.

  20. Development of sustainability indicator scoring (SIS) for the food supply chain

    OpenAIRE

    Manning, Louise; Soon, Jan Mei

    2016-01-01

    Purpose\\ud The purpose of this paper is to identify mechanisms for using a quantitative benchmarking approach to drive sustainability improvements in the food supply chain.\\ud \\ud Design/methodology/approach\\ud A literature review was undertaken and then a strategic and operational framework developed for improving food supply chain sustainability in terms of triple bottom line criteria.\\ud \\ud Findings\\ud Using a sustainability indicator scoring approach, the paper considers the architecture...

  1. Can Organically Produced Foods Attract South Korean Consumers?

    OpenAIRE

    Florkowski, Wojciech J.; Nambiar, Padmanand Madhavan; Suh, Dong-Kyun

    2010-01-01

    Differences in perception of organic and conventional foods matter to food suppliers and retailers. Using survey data collected from 1,100 female residents of seven urban centers in Korea this study applies the logit technique to identify consumer and household characteristics that influence the perception differences regarding six attributes. Results indicate the importance of household income with regard to organic food preference and the opposite effect of education. Perceptions also diffe...

  2. 21 CFR 530.21 - Prohibitions for food-producing animals.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Prohibitions for food-producing animals. 530.21... (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS EXTRALABEL DRUG USE IN ANIMALS Specific Provisions Relating to Extralabel Use of Animal and Human Drugs in Food-Producing Animals § 530.21 Prohibitions for...

  3. Simulation modelling for food supply chain redesign; integrated decision making on product quality, sustainability and logistics

    NARCIS (Netherlands)

    van der Vorst, J.G.A.J.; Tromp, S.O.; van der Zee, D.J.

    2009-01-01

    Food supply chains are confronted with increased consumer demands on food quality and sustainability. When redesigning these chains the analysis of food quality change and environmental load of new scenarios is as important as the analysis of efficiency and responsiveness requirements. Simulation

  4. Epilogue: global food security, rhetoric, and the sustainable intensification debate

    NARCIS (Netherlands)

    Kuijper, T.W.M.; Struik, P.C.

    2014-01-01

    The need to feed nine billion people in 2050 has given rise to widespread debate in science and policy circles. The debate is largely framed in neo-Malthusian terms, and elements of global food security (resilience of the food system, food quantity and quality, right to and access to food) demand

  5. When wastewater has worth: Water reconditioning opportunities in the food industry to achieve sustainable food manufacturing (abstract)

    Science.gov (United States)

    A major sustainability goal of food processing wastewater (FPWW) management is to not only decrease environmental pollution but also utilize valuable co-products present in the FPWW. Many processed food products, especially those from fruits and vegetables, result in FPWW streams that contain compou...

  6. Sustainability, energy policy, climatic change, world food supply. Political and legal challenges of the 21th century

    International Nuclear Information System (INIS)

    Haertel, Ines

    2014-01-01

    The book on sustainability, energy policy, climatic change, world food supply as political challenges in the 21th century includes contributions on the following topics: sustainability and environment, energy and climatic change, agriculture and world food supply.

  7. CASE STUDY: Quito, Ecuador — Quito's farms produce food ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2010-12-20

    , enterprise, and hope ... People grow food within what used to be the confines of the colonial city, on the slopes of the eastern and ... A change in the municipal administration interrupted the work, but in May 2002, AGRUPAR ...

  8. Retrospective Evaluation of the Short-Term Sustainability of the Locally Grown Produce Initiative of the Hunger Prevention and Nutrition Assistance Program in New York State.

    Science.gov (United States)

    Allsopp, Marie A K; Hosler, Akiko S

    2018-03-27

    The Hunger Prevention and Nutrition Assistance Program (HPNAP) is a New York State Department of Health program. The HPNAP improves nutritional quality of food available at food banks, food pantries, soup kitchens, and emergency shelters through contractual relationships to fund the purchase, delivery, storage, and service of nutritious food. To determine whether a one-time fiscal stimulus of the Locally Grown Produce Initiative to HPNAP contractors in 2012-2013 would result in a short-term sustainable increase in the proportion of dollars spent on New York State Grown (NYSG) produce. Quasi-experimental, nonequivalent control group design. We analyzed New York State Department of Health administrative data regarding expenditures on all produce and NYSG produce by HPNAP contractors. New York State. The proportion of dollars spent on NYSG produce during 2011-2012 (preintervention) and 2013-2014 (postintervention) was compared between HPNAP food bank contractors (recipients of stimulus money, n = 8) and non-food bank contractors (nonrecipients, n = 34) using nonparametric methods. The HPNAP Locally Grown Produce Initiative was associated with an increased proportion of NYSG produce spending by food bank contractors that received a fiscal stimulus 1 year later. Upstate food banks had the largest increase (median 31.6%) among all HPNAP contractors. The results of this study revealed that the Locally Grown Produce Initiative fiscal stimulus had a positive, year-long and statewide effect on the proportion of expenditure on NYSG produce by food banks. We hope that the initial success seen in New York State may encourage other states to adopt similar initiatives in future.

  9. A STRATEGIC PROGRAM TO REDUCE GREENHOUSE GASES EMISSIONS PRODUCED FROM FOOD INDUSTRY

    Energy Technology Data Exchange (ETDEWEB)

    A. Kilic [Faculty of Science, Department of Biology, University of Nigde, Nigde (Turkey); A. Midilli [Faculty of Engineering, Department of Mechanical Engineering, Nigde (Turkey); I. Dincer [Faculty of Engineering and Applied Science, University of Ontario Institute of Technology, Oshawa, ON (Canada)

    2008-09-30

    Greenhouse gases (GHGs) emissions are at every stage of conventional food production (planting, harvesting, irrigation, food production, transportation, and application of pesticides and fertilizers, etc.). In this study, a strategic program is proposed to reduce GHGs emissions resulting during conventional food production. The factors which form the basis of this strategic program are energy, environment and sustainability. The results show that the application of sustainable food processing technologies can significantly reduce GHGs emissions resulting from food industry. Moreover, minimizing the utilization of fossil-fuel energy sources and maximizing the utilization of renewable energy sources results in the reduction of GHGs emissions during food production, which in turn reduces the effect of global warming.

  10. THEORETICAL FOUNDATIONS OF SUSTAINABLE DEVELOPMENT OF THE AGRI-FOOD SPHERE

    Directory of Open Access Journals (Sweden)

    V. Samofatova

    2017-10-01

    Full Text Available The article highlights the historical preconditions and principles of sustainable development of theagri-food sphere. The analysis of the evolution of the categorical content of sustainable development iscarried out. It has been noted that the main ideology of sustainable development is the integration andharmonization of the ecological, economic and social spheres of society. It is shown that the concept ofsustainable development has an interdisciplinary character, so it should be considered in many aspects andstudied from different angles. The basic advantages of sustainable development for the agri-food sphere areoutlined.

  11. Food producers' product development: With regard to the requirements of retail chains

    DEFF Research Database (Denmark)

    Skytte, Hans

    of technology evolution'. This model has been extended by theories on organizational identity, organizational fields, plausibility, and construction of meaning. Founded on a grounded theory approach the model was subsequently used for analysing the cooperation between Danish food producers and retail chains......This study investigates how it is possible for food producers and retailers to strengthen their competitiveness by coordinating food producers' product development process and retailers' assortment building process. The theoretical outset is taken in Garud and Rappa's model 'Socio-cognitive model...... in four countries regarding trade in pork and pork-based products. The paper concludes with a number of recommendations directed at food producers....

  12. Local and Sustainable Food Supply: The Role of European Retail Consumer Co-operatives

    Directory of Open Access Journals (Sweden)

    Martin Hingley

    2012-03-01

    Full Text Available  This paper investigates the rationale for local and sustainable food systems and retailer co-operatives as their entry points within local conditions. Emphasis is on localised food networks and connection between socially as well as environmentally sustainable production, distribution and consumption. Investigated is the premise that co-operative organisational structures, for reasons of their long-term socially responsible origins are at the forefront of development of local and sustainable food systems and are thereby in a position to offer a specific contribution to market development. Two key research questions are proposed: Firstly, is there a pre-determination of co-operatives to issues of sustainable and local food sourcing given the historical and practical context of their ethical/socially responsible and stakeholder-based business model? Secondly, do co-ops express support for re-localising food systems and what contribution do they make concerning sustainable food and their relationships with local food suppliers? The method of investigation is through a two country retailer co-operative sector analysis and comparison (Finland and Italy. The enquiry is qualitative and exploratory in nature in the form of an embedded, multiple case design. The paper makes practical and theoretical contribution to knowledge concerning interpretation of ‘localness’ in food, the role of co-operatives and the co-operative ethos in sustainable food systems and the development of the local food economy. Results of the study show a positive relationship between co-operative ethos and (social sustainability in local food, but the de-centralised nature of retailer co-operation also provides a barrier to replication of good practice.

  13. Effects on Environmental and Socioeconomic Sustainability of Producing Ethanol from Perennial Grasses

    Science.gov (United States)

    Dale, V. H.; Parish, E. S.

    2016-12-01

    Using perennial grasses to produce ethanol can enhance progress toward sustainability. A suite of 35 environmental and socioeconomic sustainability indicators was considered in a holistic sustainability assessment of a five-year switchgrass-to-ethanol production experiment centered on a demonstration-scale biorefinery in Vonore, Tennessee. By combining field measurements, literature review and expert opinion, the team was able to rate 28 of the 35 recommended sustainability indicators. The team combined these ratings within a multi-attribute decision support system tool and used this information to compare the sustainability of producing 2118 hectares of no-till switchgrass relative to two alternative business-as-usual scenarios of unmanaged pasture and tilled corn production. The results suggest that East Tennessee switchgrass production improves environmental quality overall and can be beneficial to the counties surrounding the biorefinery in terms of dollars earned and jobs created. The timing of switchgrass production also provides an opportunity to use inactive equipment and laborers. By incorporating a landscape design approach, the opportunities, constraints and most reasonable paths forward for growing bioenergy feedstock in specific context can be assessed in a way that adapts and improves local practices. Lessons learned from this case study are being incorporated into sustainability assessments of corn stover in Iowa and a variety of bioenergy feedstocks in diverse settings. The overall goal is to develop sound management practices that can address the multiple and sometimes competing demands of stakeholders.

  14. Transition towards sustainable consumption and production? The case of organic food in Denmark

    DEFF Research Database (Denmark)

    Jørgensen, Michael Søgaard

    2010-01-01

    The chapter discusses the mechanisms in the shaping of organic food as strategy in the Danish food sector since the 1980’ies as a contribution to the discussion of strategies for the development of a more sustainable production and consumption of food. The background of the chapter is the major...... achievements in Denmark within organic food since the 1980’ies, but also the recent years’ reduction in organic agricultural area....

  15. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    OpenAIRE

    Thainara Araujo Franklin; Adriana da Silva Sena; Maria Lydia Aroz D'Almeida Santana; Talita Batista Matos; Maria Patrícia Milagres

    2016-01-01

    Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge ...

  16. Strategies and Socioeconomic and Environmental Sustainability: Study of the Producer Segment of Meat Industry

    Directory of Open Access Journals (Sweden)

    Márcia Cristiane Gruba

    2013-12-01

    Full Text Available In the course of the emerging needs of society and the environment for the economic sectors act with sustainability, agrifood cooperatives of meat industry (CASC face management and strategy challenges to achieve better performance. Approaching different links of the production chain, some studies were conducted in a CASC, including this article, in order to verify if there were strategic economic, social or environmental sustainable actions from COOPERALIANÇA’s meat producers, its consequent organizational results and influence from the environment. The methodology was characterized by case study and the interviews with business leaders of the link chain producer were semi-structured. A content analysis was done. Among the most important results, influences from other links in the supply chain were found in strategic pro-sustainability action, which are not voluntarily made by producers and are influenced by interorganizational macroenvironment. Social activities were stimulated by public policies. It was also found a lack of long-term sustainability programs and strategic actions but cooperation and accountability occurred between the links, mostly because of interests of win-win that increased commitment and facilitated their interorganizational functions. However it was not found information in the interest of reconciliation between organizational outcomes and socioeconomic and environmental sustainability. With these results it was found adherence to the organizational ecology approach.

  17. Sustainable Livestock Production in The Perspective of National Food Security Policy

    Directory of Open Access Journals (Sweden)

    Tjeppy D Soedjana

    2013-03-01

    Full Text Available This paper presents an overview of the role that livestock play in various dimensions of food security. Food security is defined as a state of affairs where all people at all times have access to safe and nutritious food to maintain a healthy and active life. Availability, accessibility, and affordability of individuals to consume food according to their respective socio-economic conditions are important dimensions. It describes the place of livestock products in human nutrition, the contribution of livestock to the national food supply and the way that livestock can affect food access, as a direct source of food and a source of income. Access to food is the most basic human right, especially for Indonesia with more than 240 million people with annual growth of 1.3%. To secure food availability, a sustainable food production growth more than 2% per year, including animal protein sources, is needed. It is necessary to strengthen food supply by maximizing available resources; improve food distribution system to guarantee a stable food supply and public access; encourage diversified food consumption; and prevent as well as resolve food scarcity. Furthermore, within the national objectives for self-sufficiency in rice, corn, soybean, and white sugar, the current annual percapita consumption of livestock products has reached 6.96 kg (meat, 7.3 kg (eggs and 16.5 kg (milk, which indicates good progress to stimulate sustainable domestic livestock production.

  18. Sustainable food consumption in urban Thailand: an emerging market?

    NARCIS (Netherlands)

    Kantamaturapoj, K.

    2012-01-01

    The food market in Bangkok has developed from a purely traditional one to a combination between traditional and modern sectors. In 1970s and earlier, fresh markets accounted for a hundred percent of food shopping in Bangkok. From that time on, the modern food retails in Bangkok has rapidly

  19. Collaboration and Sustainable Agri-Food Suply Chain: A Literature Review

    Directory of Open Access Journals (Sweden)

    Prima Dania Wike Agustin

    2016-01-01

    Full Text Available Maintaining collaboration among the entire stages in the agri-food supply chain to achieve sustainability is complex. All the stakeholders involved in the activities have to prioritize their financial benefits without putting aside social development and environmental responsibilities. Some scholars have paid attention to this topic. The objective of this paper is to review current research on sustainable supply chain and collaboration model in agri-food industry. Sustainability aspects that consist of economic, environment, and social and the model of sustainable supply chain in agri-food industry are analyzed. Moreover, collaboration in sustainable agri-food supply chain management is also studied thoroughly from vertical and horizontal perspectives. The result shows that there are few studies focusing on the integrated collaboration to achieve sustainable supply chain system. Additionally, not all sustainable aspects are covered thoroughly. The scholars pays more attention to economic and environmental aspects than social aspects. Furthermore, some studies only focus on one type of collaboration in sustainable agri-food supply chain. Often, these studies do not even consider all elements in the triple bottom line.

  20. Actions Environmental Sustainability Measures for Producers and Local Communities in a Coastal Area

    Directory of Open Access Journals (Sweden)

    María Elena Zequeira-Álvarez

    2017-06-01

    Full Text Available In this work, the area of study is defined as the producers and communities of the northern coastal zone, up to the 5-meter level curve of the province of Camagüey, Cuba. It is composed of four municipalities and is very rich in natural values but also identifies itself as a very fragile ecosystem. The methodological procedure consists of three stages that respond to their respective objectives: General characteristics of the study area, environmental problems in the area of study and general measures of sustainability for producers and coastal communities, The general objective of the work is to propose general measures of Environmental sustainability for producers and local communities in the northern coastal zone of Camagüey, Cuba in order to contribute to the use and conservation of the ecosystem. These are aimed at the producers and settlers of the study area but may be interesting for other ecosystems.

  1. Urban Cultivation and Its Contributions to Sustainability: Nibbles of Food but Oodles of Social Capital

    Directory of Open Access Journals (Sweden)

    George Martin

    2016-04-01

    Full Text Available The contemporary interest in urban cultivation in the global North as a component of sustainable food production warrants assessment of both its quantitative and qualitative roles. This exploratory study weighs the nutritional, ecological, and social sustainability contributions of urban agriculture by examining three cases—a community garden in the core of New York, a community farm on the edge of London, and an agricultural park on the periphery of San Francisco. Our field analysis of these sites, confirmed by generic estimates, shows very low food outputs relative to the populations of their catchment areas; the great share of urban food will continue to come from multiple foodsheds beyond urban peripheries, often far beyond. Cultivation is a more appropriate designation than agriculture for urban food growing because its sustainability benefits are more social than agronomic or ecological. A major potential benefit lies in enhancing the ecological knowledge of urbanites, including an appreciation of the role that organic food may play in promoting both sustainability and health. This study illustrates how benefits differ according to local conditions, including population density and demographics, operational scale, soil quality, and access to labor and consumers. Recognizing the real benefits, including the promotion of sustainable diets, could enable urban food growing to be developed as a component of regional foodsheds to improve the sustainability and resilience of food supply, and to further the process of public co-production of new forms of urban conviviality and wellbeing.

  2. Food system sustainability for health and well-being of Indigenous Peoples.

    Science.gov (United States)

    Kuhnlein, Harriet V

    2015-09-01

    To describe how Indigenous Peoples understand how to enhance use of their food systems to promote sustainability, as demonstrated in several food-based interventions. Comments contributed by partners from case studies of Indigenous Peoples and their food systems attending an international meeting were implemented with public health interventions at the community level in nine countries. The Rockefeller Foundation Bellagio Conference Center in Bellagio, Italy, where experiences from case studies of Indigenous Peoples were considered and then conducted in their home communities in rural areas. Leaders of the Indigenous Peoples' case studies, their communities and their academic partners. Reported strategies on how to improve use of local food systems in case study communities of Indigenous Peoples. Indigenous Peoples' reflections on their local food systems should be encouraged and acted upon to protect and promote sustainability of the cultures and ecosystems that derive their food systems. Promoting use of local traditional food biodiversity is an essential driver of food system sustainability for Indigenous Peoples, and contributes to global consciousness for protecting food biodiversity and food system sustainability more broadly. Key lessons learned, key messages and good practices for nutrition and public health practitioners and policy makers are given.

  3. Window of opportunity--positioning food and nutrition policy within a sustainability agenda.

    Science.gov (United States)

    Yeatman, Heather

    2008-04-01

    Public health professionals have an opportunity to refocus national attention on food and nutrition policy, within a sustainability agenda. A broadly based national Food and Nutrition Policy was developed in 1992. However, its implementation has been selective and primarily based within the health sector. Other major policy areas, for example; industry, agriculture and trade, have dominated Australian nutrition and health policy. A broad, whole-of-government commitment to a comprehensive food and nutrition policy that engages with the community is required to achieve outcomes in terms of public health, a sustainable environment and viable food production for future generations.

  4. Structuring Tensions and Key Relations of Montreal Seasonal Food Markets in the Sustainability Transition of the Agri-Food Sector

    Directory of Open Access Journals (Sweden)

    René Audet

    2017-02-01

    Full Text Available In cities across the world, local food networks aim to make food systems more sustainable and secure for all. As part of that effort, some of these networks also seek to introduce social innovation in the mode of selling food, namely as a way to initiate a broader transition of the sector. Based on two years of action research conducted together with promoters of Montreal’s seasonal markets, this article offers an account of the co-constructed narrative of a transition of the agri-food sector. On the one hand, transition theory anticipates that the transition to sustainability of the agri-food sector would depend on the protection and empowerment of innovative ‘niches’ that are facing the locked-in structure of the agri-food ‘sociotechnical regime’. Yet, on the other hand, the seasonal markets do not fit well in this portrait: they are shown to evolve at the intersection of the sociotechnical regime and innovative niches. For this reason, they are subject to regime rules and become difficult to protect as an entity. As such, seasonal markets face ‘structuring tensions’ that generate both practical dilemmas and innovative solutions in their modes of organization. These solutions, however, rely on webs of resources and supports that constitute ‘key relations’ for unlocking the agri-food regime rules. It is through managing these tensions and relations that the seasonal markets end up reconfiguring social and material relations and providing solutions for food security and a more sustainable food system. Therefore, we argue that the structuring tension and key relation concepts are useful for understanding the dynamics of social innovation in the transition to sustainability in food systems.

  5. Sustainable development in agriculture, food and nutrition--a patent analysis.

    Science.gov (United States)

    Vani, Kohila P; Doble, Mukesh

    2011-05-01

    The paper discusses the patents that have been filed in the areas of sustainable development in agriculture, food and nutrition and use of natural resources in achieving this goal. A large number of patents deal with the production of fertilizers from animal manure, plant sources and other organic wastes, which are more sustainable that the chemical fertilizers that are being currently used. Sustainability in agriculture is achieved in developing processes for the manufacture of biopesticides/insecticides and bioactive agricultural products. Development of novel sustainable agricultural processes has also been the focus of researchers and technologists. Plant derived nutritious food products are sustainable and can cater for the growing population burden. This has been the focus of several patents. Processes for enhancing the nutrition in food also serve the purpose of catering for the under nourished population.

  6. Community Markets for Conservation (COMACO) links biodiversity conservation with sustainable improvements in livelihoods and food production.

    Science.gov (United States)

    Lewis, Dale; Bell, Samuel D; Fay, John; Bothi, Kim L; Gatere, Lydiah; Kabila, Makando; Mukamba, Mwangala; Matokwani, Edwin; Mushimbalume, Matthews; Moraru, Carmen I; Lehmann, Johannes; Lassoie, James; Wolfe, David; Lee, David R; Buck, Louise; Travis, Alexander J

    2011-08-23

    In the Luangwa Valley, Zambia, persistent poverty and hunger present linked challenges to rural development and biodiversity conservation. Both household coping strategies and larger-scale economic development efforts have caused severe natural resource degradation that limits future economic opportunities and endangers ecosystem services. A model based on a business infrastructure has been developed to promote and maintain sustainable agricultural and natural resource management practices, leading to direct and indirect conservation outcomes. The Community Markets for Conservation (COMACO) model operates primarily with communities surrounding national parks, strengthening conservation benefits produced by these protected areas. COMACO first identifies the least food-secure households and trains them in sustainable agricultural practices that minimize threats to natural resources while meeting household needs. In addition, COMACO identifies people responsible for severe natural resource depletion and trains them to generate alternative income sources. In an effort to maintain compliance with these practices, COMACO provides extension support and access to high-value markets that would otherwise be inaccessible to participants. Because the model is continually evolving via adaptive management, success or failure of the model as a whole is difficult to quantify at this early stage. We therefore test specific hypotheses and present data documenting the stabilization of previously declining wildlife populations; the meeting of thresholds of productivity that give COMACO access to stable, high-value markets and progress toward economic self-sufficiency; and the adoption of sustainable agricultural practices by participants and other community members. Together, these findings describe a unique, business-oriented model for poverty alleviation, food production, and biodiversity conservation.

  7. Sustainable Consumption: Analysis of Consumers’ Perceptions about Using Private Brands in Food Retail

    Directory of Open Access Journals (Sweden)

    Dan Boboc

    2015-07-01

    Full Text Available Private brands are representing an important vector for retailers, helping them to build sustainable relationships with their customers. Usually, private brands are perceived as products differentiated by lower prices. The purpose of this research is to identify consumers’ trust level in private brands used in food retail and their perceptions about the quality of retailers’ own products. The research question is: What are consumers’ perceptions about using private brands in food retail? Pursuing this question, a survey based on a questionnaire was carried out. Research findings showed that the main reason why people buy private brands’ products is lower price rather than high quality. The interviews showed that the typical private brand user is male, aged between 45 and 65 years old, with middle-level income, and employees with secondary education. These results are useful for retailers in their efforts to decide strategies for their private brands and for building consumers’ trust. The findings are useful for food producers as well, because they should reconsider their marketing strategies in order to adapt themselves to the continuous growth of retailers’ private brands.

  8. State of contamination of French food produces by artificial radionuclides

    International Nuclear Information System (INIS)

    Boursier, B.; Guiard, A.; Tesolin, B.; Janin, F.

    1994-01-01

    This study presents the results of 40236 recorded levels of caesium 134 Cs and 137 Cs activities carried out on French food. These controls, performed through gamma-spectrometry, have been carried out in France by the Veterinary Services and the CNEVA-LCHA (Centre National d'Etudes Veterinaires - Laboratoire Central d'Hygiene Alimentaire), as part of a radionuclides survey after the Chernobyl accident. The results have been collected by the CNEVA-LCHA, and show in 1992 that 99.6% of the radioactivity levels in the French food are below 50 Bq/kg. The present situation seems to be satisfying. However, very small amounts of 137 Cs residues were noticed in some mushroom species, such as Cantharellus tubaeformis. (authors). 3 figs., 1 tab

  9. Innovation, Management and Sustainability - change processes in the food service sector

    DEFF Research Database (Denmark)

    Kristensen, Niels Heine; Dahl, Astrid; Mikkelsen, Bent Egberg

    2005-01-01

    Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X......Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X...

  10. Food-Energy Interactive Tradeoff Analysis of Sustainable Urban Plant Factory Production Systems

    Directory of Open Access Journals (Sweden)

    Li-Chun Huang

    2018-02-01

    Full Text Available This research aims to analyze the food–energy interactive nexus of sustainable urban plant factory systems. Plant factory systems grow agricultural products within artificially controlled growing environment and multi-layer vertical growing systems. The system controls the supply of light, temperature, humidity, nutrition, water, and carbon dioxide for growing plants. Plant factories are able to produce consistent and high-quality agricultural products within less production space for urban areas. The production systems use less labor, pesticide, water, and nutrition. However, food production of plant factories has many challenges including higher energy demand, energy costs, and installation costs of artificially controlled technologies. In the research, stochastic optimization model and linear complementarity models are formulated to conduct optimal and equilibrium food–energy analysis of plant factory production. A case study of plant factories in the Taiwanese market is presented.

  11. Genetic opportunities to enhance sustainability of pork production in developing countries: A model for food animals

    International Nuclear Information System (INIS)

    Forsberg, C.W.; Golovan, S.P.; Ajakaiye, A.; Fan, M.Z.; Hacker, R.R.; Phillips, J.P.; Meidinger, R.G.; Kelly, J.M.

    2005-01-01

    Currently there is a shortage of food and potable water in many developing countries. Superimposed upon this critical situation, because of the increasing urban wealth in these countries, there is a strong trend of increased consumption of meat, and pork in particular. The consequence of this trend will be increased agricultural pollution, resulting not only from greater use of chemical fertilizer, but also from manure spread on land as fertilizer that may enter freshwater and marine ecosystems causing extensive eutrophication and decreased water quality. The application of transgenic technologies to improve the digestive efficiency and survival of food animals, and simultaneously decreasing their environmental impact is seen as an opportunity to enhance sustainability of animal agriculture without continued capital inputs. Transgenes expressed in pigs that have potential include, for example, genes coding for phytase, lactalbumin and lactoferrin. At the University of Guelph, Escherichia coli phytase has been expressed in the salivary glands of the pig. Selected lines of these pigs utilize plant phytate phosphorus efficiently as a source of phosphorus and excrete faecal material with more than a 60 percent reduction in phosphorus content. Because of their capacity to utilize plant phytate phosphorus and to produce less polluting manure they have a valuable trait that will contribute to enhanced sustainability of pork production in developing countries, where there is less access to either high quality phosphate supplement or phytase enzyme to include in the diet. Issues that require continued consideration as a prelude to the introduction of transgenic animals into developing countries include food and environmental safety, and consumer acceptance of meat products from genetically modified animals. (author)

  12. Effects of social sustainability signals on neural valuation signals and taste-experience of food products

    Directory of Open Access Journals (Sweden)

    Laura eEnax

    2015-09-01

    Full Text Available Value-based decision making occurs when individuals choose between different alternatives and place a value on each alternative and its attributes. Marketing actions frequently manipulate product attributes, by adding e.g., health claims on the packaging. A previous imaging study found that an emblem for organic products increased willingness to pay (WTP and activity in the ventral striatum (VS. The current study investigated neural and behavioral processes underlying the influence of Fair Trade (FT labeling on food valuation and choice. Sustainability is an important product attribute for many consumers, with FT signals being one way to highlight ethically sustainable production. Forty participants valuated products in combination with an FT emblem or no emblem and stated their WTP in a bidding task while in an MRI scanner. After that, participants tasted – objectively identical – chocolates, presented either as FT or as conventionally produced. In the fMRI task, WTP was significantly higher for FT products. FT labeling increased activity in regions important for reward-processing and salience, that is, in the VS, anterior and posterior cingulate, as well as superior frontal gyrus. Subjective value, that is, WTP was correlated with activity in the ventromedial prefrontal cortex (vmPFC. We find that the anterior cingulate, VS and superior frontal gyrus exhibit task-related increases in functional connectivity to the vmPFC when an FT product was evaluated, suggesting a network which alters valuation processes. We also found a significant taste-placebo effect, with higher experienced taste pleasantness and intensity for FT labeled chocolates. Our results reveal a possible neural mechanism underlying valuation processes of certified food products. The results are important in light of understanding current marketing trends as well as designing future interventions that aim at positively influencing food choice.

  13. Handling Diversity of Visions and Priorities in Food Chain Sustainability Assessment

    Directory of Open Access Journals (Sweden)

    Francesca Galli

    2016-03-01

    Full Text Available Food chain sustainability assessment is challenging on several grounds. Handling knowledge and information on sustainability performance and coping with the diversity of visions around “what counts as sustainable food” are two key issues addressed by this study. By developing a comparative case study on local, regional and global wheat-to-bread chains, and confronting the multidimensionality of sustainability, this work focuses on the differing visions and perspectives of stakeholders. We integrate qualitative and quantitative data, stakeholder consultation and multi-criteria analysis to align the visions and the multiple meanings of sustainability. Because of the complexity and the dynamicity of the food system, the multidimensionality of the sustainability concept and its pliability to stakeholders priorities, sustainability is an object of competition for firms in the agro-food sector and has major implications in the governance of food chains. Results identify key propositions in relation to: (i the value of combining science-led evidence with socio-cultural values; (ii multidimensional sustainability assessment as a self diagnosis tool; and (iii the need to identify shared assessment criteria by communities of reference.

  14. Guilt and loathing in the kitchen. Why sustainable consumers waste food

    DEFF Research Database (Denmark)

    Kraus, Karolina; Emontspool, Julie

    2018-01-01

    This paper studies how and why consumers justify failure to lowering food waste, focusing on their reflections relative to the role of the individual in addressing sustainability issues. It complements existing understandings of sustainable consumption by introducing three types of customer...

  15. Building Evidence for Sustainability of Food and Nutrition Intervention Programs in Developing Countries12

    OpenAIRE

    Kim, Sunny S.; Rogers, Beatrice L.; Coates, Jennifer; Gilligan, Daniel O.; Sarriot, Eric

    2013-01-01

    After making large investments to put in place effective health and nutrition interventions, researchers, program implementers, policy makers, and donors all expect lasting effects. However, it is uncertain whether this is the case, and there is less certainty on how to approach the study of program sustainability. This symposium, “Building Evidence for Sustainability of Food and Nutrition Intervention Programs in Developing Countries,” provided not only frameworks for conceptualizing sustain...

  16. Sustainable rural learning ecologies- a prolegomenon traversing transcendence of discursive notions of sustainability, social justice, development and food sovereignty

    Directory of Open Access Journals (Sweden)

    Dipane Hlalele

    2013-12-01

    Full Text Available This paper contributes, through traversing contested notions of sustainability, social justice, development and food sovereignty, to discourses around creation of sustainable rural learning ecologies. There has always been at least in the realm of scientific discourse, an attempt to dissociate the natural or physical environment from the social and human environment. This trend did not only affect the two spheres of existence only. It is further imbued and spawned fragmented and pervasive terminology, practices and human thought. Drawing from the ‘creating sustainable rural learning ecologies’ research project that commenced in 2011, I challenge and contest the use of such discourses and argue for the transcendence of such. This would, in my opinion, create space for harmonious and fluid co-existence between nature and humanity, such that the contribution of learning practices exudes and expedites sustainability in rural ecologies.

  17. Training impulsive choices for healthy and sustainable food

    NARCIS (Netherlands)

    Veling, H.P.; Chen, Z.; Tombrock, M.C.; Verpaalen, I.A.M.; Schmitz, L.I.; Dijksterhuis, A.J.; Holland, R.W.

    2017-01-01

    Many people find it hard to change their dietary choices. Food choice often occurs impulsively, without deliberation, and it has been unclear whether impulsive food choice can be experimentally created. Across 3 exploratory and 2 confirmatory preregistered experiments we examined whether impulsive

  18. Climate variability and sustainable food production: Insights from ...

    African Journals Online (AJOL)

    The past two decades have seen invigorated debates on the causal link between climate variability and food crop production. This study[1] extends the debate further by investigating how climate variability has affected the production of four specific food crops: maize, millet, rice, and groundnuts in north-eastern Ghana.

  19. Sustainable Disposal of Edible Food Byproducts at University Research Farms

    Science.gov (United States)

    Baldwin, Sherill; Chung, Kimberly

    2007-01-01

    Purpose: Research at agricultural universities often generates food crops that are edible by-products of the research process. The purpose of this paper is to explore the factors that affect decision-making around the disposal of these crops. Understanding decision-making suggests how universities might include food crop production into campus…

  20. Brachypodium distachyon genomics for sustainable food and fuel production

    Science.gov (United States)

    Grasses are a vital source of food for humanity and are projected to be become an important source of renewable fuel. To provide food, feed and fuel for an ever expanding human population it will be necessary to improve existing grass crops (e.g. wheat, maize, rice) and domesticate perennial grasses...

  1. Education for a sustainable agri-food system

    NARCIS (Netherlands)

    Dittrich, K.; Dagevos, H.; Jong, de F.; Seuneke, P.

    Food and the city has never been a more urgent theme than today, and The European Union’s priority to commit to innovation in this field will certainly enhance its economic and external strength and improve its competitive position in the world of food and life sciences. Europea Netherlands held a

  2. Fostering sustainable urban-rural linkages through local food supply

    NARCIS (Netherlands)

    Viegas Preiss, Potira; Charão-Marques, Flávia; Wiskerke, Johannes S.C.

    2017-01-01

    The mainstream system of food supply has been heavily criticized in the last years due to its social and environmental impacts. Direct food purchasing schemes have emerged in recent decades as a form of supply that may be more ecologically sound and socially just, while allowing for a closer

  3. Nutritional value of locally produced foods and potential for developing age-appropriate complementary foods for children under 2 years of age in Mali.

    Science.gov (United States)

    Ayoya, Mohamed Ag; Kodio, Joseph; Iknane, Akory Ag; Sodjinou, Roger

    2010-09-01

    Promotion of dietary diversity using locally available nutritious foods is an effective approach in low-income areas to improve the quality of young children's diet and, hence, their growth and development. To identify the nutritional values of locally acceptable, feasible, affordable, and sustainable foods and develop a number of recipes that could be used to complement effectively nutrient intakes provided through breastfeeding to children 6 to 23 months of age in Bandiagara, Mali. Structured questionnaires were used to obtain lists of all locally available foods during village assembly meetings and identify the food basket of households and child feeding practices during interviews with mothers and fathers. The nutritional values of the foods were estimated, and the Malian food composition table was used to identify the combinations that would result in the most nutritious recipes. Breastfeeding was widely practiced, but the rate of exclusive breastfeeding during the first 6 months of life was extremely low (7%). The practice of early introduction of water and complementary foods was a problem. Forty recipes for improved dishes, including puddings, drinks and juices, purees, salads, and soups, were proposed. The nutritional values of the 10 most nutritious of these recipes, the types and quantities of the ingredients, and the method of preparation of each recipe are described. Locally produced indigenous foods in rural Mali were used to develop energy- and nutrient-dense complementary foods for children. Further research is needed to test the short- and long-term effects of consuming these dishes on the nutritional status of children 6 to 23 months of age in Mali.

  4. Social media as a new playing field for the governance of agro-food sustainability

    NARCIS (Netherlands)

    Stevens, T.M.; Aarts, N.; Termeer, C.J.A.M.; Dewulf, A.

    2016-01-01

    Social media bring various stakeholders of the agro-food system together into a new playing field. This article reveals the dynamics of this playing field and the ways in which this can influence the governance of agro-food sustainability. We delineate three pathways that highlight the ways in

  5. Logistics collaboration to improve sustainability performance in the Dutch food retail sector

    NARCIS (Netherlands)

    Stellingwerf, H.M.; Bloemhof-Ruwaard, J.M.; Vorst, van der J.G.A.J.; Cruijssen, F.C.A.M.

    2015-01-01

    Purpose: Following recent developments, supply chain actors are rethinking their logistics structures and management practices to arrive at sustainable concepts able to deliver perishable food products to retail outlets responsive, at lower cost, with less food waste and with less environmental

  6. Development of probiotic mutandabota, a locally sustainable functional food incorporating Lactobacillus rhamnosus

    NARCIS (Netherlands)

    Mpofu, A.

    2015-01-01

    Development of probiotic mutandabota, a locally sustainable functional food incorporating Lactobacillus rhamnosus

    Mutandabota or umlondo is an indigenous food that is consumed in Southern Africa on a daily basis. The product is made by

  7. On Governance, Embedding and Marketing: Reflections on the Construction of Alternative Sustainable Food Networks

    NARCIS (Netherlands)

    Roep, D.; Wiskerke, J.S.C.

    2012-01-01

    Based on the reconstruction of the development of 14 food supply chain initiatives in 7 European countries, we developed a conceptual framework that demonstrates that the process of increasing the sustainability of food supply chains is rooted in strategic choices regarding governance, embedding,

  8. Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

    OpenAIRE

    All?s, B.; P?neau, S.; Kesse-Guyot, E.; Baudry, J.; Hercberg, S.; M?jean, C.

    2017-01-01

    Background Sustainability has become a greater concern among consumers that may influence their dietary intake. Only a few studies investigated the relationship between sustainable food choice motives and diet and they focused on specific food groups. Objective This cross-sectional study aimed to assess the associations between food choice motives during purchasing, with a focus on sustainability, and dietary patterns in a large sample of French adults. Design Food choice motives were collect...

  9. Prevention of Waste in the Circular Economy: Analysis of Strategies and Identification of Sustainable Targets - The food waste example

    OpenAIRE

    CRISTOBAL GARCIA JORGE; VILA Marta; GIAVINI Michele; TORRES DE MATOS CRISTINA; MANFREDI SIMONE

    2016-01-01

    This report continues and further advances the work conducted by the JRC in the field of sustainable management of food waste, which resulted in the publication of the 2015 report “Improving Sustainability and Circularity of European Food Waste Management with a Life Cycle Approach”. It focuses on the broad European waste management context and, in particular, provides insight and analysis on the sustainability of food waste prevention strategies. Among other municipal waste streams, food ...

  10. Consumer's Fresh Produce Food Safety Practices: Outcomes of a Fresh Produce Safety Education Program

    Science.gov (United States)

    Scott, Amanda R.; Pope, Paul E.; Thompson, Britta M.

    2009-01-01

    The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease…

  11. Food Transition

    NARCIS (Netherlands)

    Mols, H.; Warnaar, M.; Methorst, B.; Sijtsema, S.J.; Dagevos, H.; Onwezen, M.C.; Ingenbleek, P.T.M.; Kortstee, H.J.M.; Genderen, van R.A.

    2017-01-01

    These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food

  12. Evaluating the Sustainability in Complex Agri-Food Systems: The SAEMETH Framework

    Directory of Open Access Journals (Sweden)

    Cristiana Peano

    2015-05-01

    Full Text Available During the last few years, the definition of sustainability and the translation of its general principles into practical and operative tasks have come into the foreground of scientific research and political agendas throughout the world. The understanding and the evaluation of the environmental, social and economic performances of complex agricultural food systems is probably the real challenge, and the design of more sustainable alternatives has been recognized as necessary for a correct territorial management. This study’s primary goal is the proposition of an interpretive structure “Sustainable Agri-Food Evaluation Methodology” (SAEMETH, able to guide the evaluation of the sustainability of the various organizational forms of the small-scale agri-food supply chain. As a case study, the methodology was applied to 10 small-scale agri-food systems. The application of SAEMETH, as a monitoring tool based on qualitative indicators that are user-friendly and strongly communicative, demonstrates that it is possible to carry out sustainability evaluations of the small-scale agri-food systems through a long-term approach that is participatory, interdisciplinary and multi-institutional and that integrates a solid theoretical base with an operative framework tested in the field. SAEMETH can, in this way, generate a cyclical process that increases the probability of success in the design of sustainable alternatives and the implementation of projects and initiatives at the local/regional scale.

  13. Certification of Markets, Markets of Certificates: Tracing Sustainability in Global Agro-Food Value Chains

    Directory of Open Access Journals (Sweden)

    Arthur P. J. Mol

    2015-09-01

    Full Text Available There is a blossoming of voluntary certification initiatives for sustainable agro-food products and production processes. With these certification initiatives come traceability in supply chains, to guarantee the sustainability of the products consumed. No systematic analysis exists of traceability systems for sustainability in agro-food supply chains. Hence, the purpose of this article is to analyze the prevalence of four different traceability systems to guarantee sustainability; to identify the factors that determine the kind of traceability systems applied in particular supply chains; and to assess what the emergence of economic and market logics in traceability mean for sustainability. Two conclusions are drawn. Globalizing markets for sustainable agro-food products induces the emergence of book-and-claim traceability systems, but the other three systems (identity preservation, segregation and mass balance will continue to exist as different factors drive traceability requirements in different supply chains. Secondly, traceability itself is becoming a market driven by economic and market logics, and this may have consequences for sustainability in agro-food supply chains in the future.

  14. Domestic food and sustainable design : a study of university student cooking and its impacts

    OpenAIRE

    Clear, Adrian; Hazas, Michael; Morley, Janine; Friday, Adrian; Bates, Oliver

    2013-01-01

    In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food practices. Grounded in this uniquely detailed micro-account, our findings inform sustainable design for cooking and eating at home and quantify the potential impacts. We outline the relation of the impacts to our participants' approaches to everyday...

  15. Radiation degradation of biological residues (Aflatoxins) produced in food laboratory

    International Nuclear Information System (INIS)

    Rogovschi, Vladimir D.; Aquino, Simone; Nunes, Thaise C.F.; Trindade, Reginaldo A.; Villavicencio, Anna L.C.H.; Zorzete, Patricia; Correa, Benedito

    2007-01-01

    Some molds have the capacity to produce substances that are toxic and generally cancer-causing agents, such as aflatoxins, that stand between the most important carcinogenic substances (class one of the agents which are certainly carcinogenous for human people according to the International Agency for Research on Cancer). Aspergillus spp. is present in world-wide distribution, with predominance in tropical and subtropical regions growing in any substratum. The aim of this work is establish a minimum dose of radiation that degrades aflatoxins produced by fungi Aspergillus spp. The Aspergillus spp. colonies will be cultivated in coconut agar medium and the samples will be conditioned in appropriate bags for irradiation treatment of contaminated material and processed in the Gammacell 220 with dose of 20 kGy. (author)

  16. Radiation degradation of biological residues (Aflatoxins) produced in food laboratory

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, Vladimir D.; Aquino, Simone; Nunes, Thaise C.F.; Trindade, Reginaldo A.; Villavicencio, Anna L.C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (brazil)]. E-mails: vladrogo@yahoo.com.br; villavic@ipen.br; Zorzete, Patricia; Correa, Benedito [Universidade de Sao Paulo, SP (Brazil). Inst. de Ciencias Biomedicas]. E-mail: correabe@usp.br

    2007-07-01

    Some molds have the capacity to produce substances that are toxic and generally cancer-causing agents, such as aflatoxins, that stand between the most important carcinogenic substances (class one of the agents which are certainly carcinogenous for human people according to the International Agency for Research on Cancer). Aspergillus spp. is present in world-wide distribution, with predominance in tropical and subtropical regions growing in any substratum. The aim of this work is establish a minimum dose of radiation that degrades aflatoxins produced by fungi Aspergillus spp. The Aspergillus spp. colonies will be cultivated in coconut agar medium and the samples will be conditioned in appropriate bags for irradiation treatment of contaminated material and processed in the Gammacell 220 with dose of 20 kGy. (author)

  17. Moving towards Sustainability in Food Chains: Dealing with Costs and Benefits

    Directory of Open Access Journals (Sweden)

    Gerhard Schiefer

    2015-01-01

    Full Text Available Sustainability concerns are receiving increasingly attention by society and in turn, the food sector and consumers as the food sector’s final customers. Investments towards improvements in sustainability along the chain are usually not evenly distributed along the chain which affects the balance in the distribution of costs and returns. Transparency is a means for supporting an appropriate link between costs and returns. Various alternatives are being discussed. The chapter utilizes a case study approach for elaborating on the possibilities of regaining costs through price premiums, the communication of sustainability to consumers and the cooperation through horizontal and vertical networking alternatives that could support developments towards sustainability through gains in efficiency and concerted engagements in dealing with sustainability, costs and returns along the chain

  18. Agriculture, food, and nutrition interventions that facilitate sustainable food production and impact health: an overview of systematic reviews.

    Science.gov (United States)

    Haby, Michelle M; Chapman, Evelina; Clark, Rachel; Galvão, Luiz A C

    2016-08-01

    Objectives To identify the agriculture, food, and nutrition security interventions that facilitate sustainable food production and have a positive impact on health. Methods Systematic review methods were used to synthesize evidence from multiple systematic reviews and economic evaluations through a comprehensive search of 17 databases and 10 websites. The search employed a pre-defined protocol with clear inclusion criteria. Both grey and peer-reviewed literature published in English, Spanish, and Portuguese between 1 January 1997 and November 2013 were included. To classify as "sustainable," interventions needed to aim to positively impact at least two dimensions of the integrated framework for sustainable development and include measures of health impact. Results Fifteen systematic reviews and seven economic evaluations met the inclusion criteria. All interventions had some impact on health or on risk factors for health outcomes, except those related to genetically modified foods. Impact on health inequalities was rarely measured. All interventions with economic evaluations were very cost-effective, had cost savings, or net benefits. In addition to impacting health (inclusive social development), all interventions had the potential to impact on inclusive economic development, and some, on environmental sustainability, though these effects were rarely assessed. Conclusions What is needed now is careful implementation of interventions with expected positive health impacts but with concurrent, rigorous evaluation. Possible impact on health inequalities needs to be considered and measured by future primary studies and systematic reviews, as does impact of interventions on all dimensions of sustainable development.

  19. Agriculture, food, and nutrition interventions that facilitate sustainable food production and impact health: an overview of systematic reviews

    Directory of Open Access Journals (Sweden)

    Michelle M. Haby

    Full Text Available ABSTRACT Objectives To identify the agriculture, food, and nutrition security interventions that facilitate sustainable food production and have a positive impact on health. Methods Systematic review methods were used to synthesize evidence from multiple systematic reviews and economic evaluations through a comprehensive search of 17 databases and 10 websites. The search employed a pre-defined protocol with clear inclusion criteria. Both grey and peer-reviewed literature published in English, Spanish, and Portuguese between 1 January 1997 and November 2013 were included. To classify as “sustainable,” interventions needed to aim to positively impact at least two dimensions of the integrated framework for sustainable development and include measures of health impact. Results Fifteen systematic reviews and seven economic evaluations met the inclusion criteria. All interventions had some impact on health or on risk factors for health outcomes, except those related to genetically modified foods. Impact on health inequalities was rarely measured. All interventions with economic evaluations were very cost-effective, had cost savings, or net benefits. In addition to impacting health (inclusive social development, all interventions had the potential to impact on inclusive economic development, and some, on environmental sustainability, though these effects were rarely assessed. Conclusions What is needed now is careful implementation of interventions with expected positive health impacts but with concurrent, rigorous evaluation. Possible impact on health inequalities needs to be considered and measured by future primary studies and systematic reviews, as does impact of interventions on all dimensions of sustainable development.

  20. Assessing the sustainability of Brazilian oleaginous crops - possible raw material to produce biodiesel

    International Nuclear Information System (INIS)

    Takahashi, Fabio; Ortega, Enrique

    2010-01-01

    The aim of this paper is to make an emergy assessment of oleaginous crops cultivated in Brazil, available to produce biodiesel, in order to determine which crop is the most sustainable. This study evaluates conventional agro-chemical farms that produce rapeseed (canola), oil palm, soybean, sunflower and cotton. Rapeseed (canola) crop uses 40.41% of renewable energy and it is the most sustainable conventional oil crop; on the other hand, it is not widely produced in Brazil, probably due to climate restrictions or low market demand. The oil palm emergy indicators are contradictory: its emergy exchange ratio (EER) value is the lower, showing the possibility of fair exchange, and the low transformity value indicates high efficiency; however, it also has low renewability (28.31%), indicating a high dependency on agro-chemicals (basically fertilizers). Oil palm is a potential energy source due to its high agricultural productivity, but appropriate management is necessary to increase its sustainability and reduce the use of non-renewable resources.

  1. Assessing the sustainability of Brazilian oleaginous crops - possible raw material to produce biodiesel

    Energy Technology Data Exchange (ETDEWEB)

    Takahashi, Fabio, E-mail: fabiotak@fea.unicamp.b [FEA - College of Food Engineering - Unicamp, CP 6121, CEP 13083-862 Campinas, SP (Brazil); Ortega, Enrique, E-mail: fabiotak@gmail.co [FEA - College of Food Engineering - Unicamp, CP 6121, CEP 13083-862 Campinas, SP (Brazil)

    2010-05-15

    The aim of this paper is to make an emergy assessment of oleaginous crops cultivated in Brazil, available to produce biodiesel, in order to determine which crop is the most sustainable. This study evaluates conventional agro-chemical farms that produce rapeseed (canola), oil palm, soybean, sunflower and cotton. Rapeseed (canola) crop uses 40.41% of renewable energy and it is the most sustainable conventional oil crop; on the other hand, it is not widely produced in Brazil, probably due to climate restrictions or low market demand. The oil palm emergy indicators are contradictory: its emergy exchange ratio (EER) value is the lower, showing the possibility of fair exchange, and the low transformity value indicates high efficiency; however, it also has low renewability (28.31%), indicating a high dependency on agro-chemicals (basically fertilizers). Oil palm is a potential energy source due to its high agricultural productivity, but appropriate management is necessary to increase its sustainability and reduce the use of non-renewable resources.

  2. The insect cookbook : food for a sustainable planet

    NARCIS (Netherlands)

    Huis, van A.; Gurp, van H.; Dicke, M.

    2014-01-01

    In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home

  3. Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism

    DEFF Research Database (Denmark)

    Holm, Jesper

    The paper describes the results and niche forming methodology used in the commercial and in the R&D parts along the product-service chain of regional tourism. Obstacles and window of opportunities for further sustaining the tourism trade by enhancing the experience part of the business....

  4. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa.

    Science.gov (United States)

    Mpofu, Augustine; Linnemann, Anita R; Sybesma, Wilbert; Kort, Remco; Nout, M J R; Smid, Eddy J

    2014-05-01

    A probiotic dairy product was developed on the basis of a traditional dish called mutandabota to enable resource-poor populations in southern Africa to benefit from a functional food. Mutandabota is widely consumed in rural southern Africa, making it an ideal food matrix to carry probiotics. First, a process to produce probiotic mutandabota was designed. Raw cow milk was boiled and subsequently cooled to ambient temperature (25°C). Next, dry pulp from the fruit of the baobab tree (Adansonia digitata L.) was added to the milk at a concentration of 4% (wt/vol). This mixture was inoculated with the probiotic Lactobacillus rhamnosus yoba and left to ferment for 24h, while the growth of the bacterial culture was monitored. Final ingredients were then added to produce probiotic mutandabota that had 14% (wt/vol) baobab fruit pulp and 7% (wt/vol) sugar in cow milk. The pH of probiotic mutandabota was pH 3.5, which ensures that the product is microbiologically safe. The viable plate count of L. rhamnosus yoba increased from 5.8 ± 0.3 log cfu/mL at the point of inoculation to 8.8 ± 0.4 log cfu/mL at the moment of consumption, thereby meeting the criterion to have a viable count of the probiotic bacterium in excess of 6 log cfu/mL of a product. Baobab fruit pulp at 4% promoted growth of L. rhamnosus yoba with a maximal specific growth rate (μmax) of 0.6 ± 0.2/h at 30°C. The developed technology, though specific for this particular product, has potential to be applied for the delivery of probiotics through a variety of indigenous foods in different regions of the world. Upon consumption, probiotic mutandabota is expected to improve the population's intestinal health, which is especially relevant for vulnerable target groups such as children and elderly people. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  5. Towards more sustainable diets : Insights from the food philosophies of “gourmets” and their relevance for policy strategies

    NARCIS (Netherlands)

    Schösler, Hanna; de Boer, Joop

    2018-01-01

    Food has become a central focus for the achievement of sustainability objectives. One of the current challenges is that promoting food sustainability requires much more attention to cultural and social contexts and the food philosophies of specific groups of consumers. The present paper focuses on

  6. Differential returns from globalization to women smallholder coffee and food producers in rural Uganda.

    Science.gov (United States)

    Kanyamurwa, J M; Wamala, S; Baryamutuma, R; Kabwama, E; Loewenson, R

    2013-09-01

    Globalization-related measures to liberalize trade and stimulate export production were applied in Uganda in the late 1980s, including in the coffee production sector, to revitalize agricultural production, increase incomes to farmers and improve rural food security. To explore the different effects of such measures on the health and dietary outcomes of female coffee and food small holder farmers in Uganda. We gathered evidence through a cross-sectional comparative interview survey of 190 female coffee producers and 191 female food producers in Ntungamo district. The study mostly employed quantitative methods of data collection, targeting the sampled households. We also utilized qualitative data; collected three months after the household survey data had been collected and their analysis had been accomplished. Using qualitative interviews based on an unstructured interview guide, extra qualitative information was collected from key informants at national, district and community levels. This was among other underlying principles to avoid relying on snapshot information earlier collected at household level in order to draw valid and compelling conclusions from the study. We used indicators of production, income, access to food and dietary patterns, women's health and health care. Of the two groups selected from the same area, female coffee producers represented a higher level of integration into liberalised export markets. Document review suggests that, although Uganda's economy grew in the period, the household economic and social gains after the liberalization measures may have been less than expected. In the survey carried out, both food and coffee producers were similarly poor, involved in small-scale production, and of a similar age and education level. Coffee producers had greater land and livestock ownership, greater access to inputs and higher levels of income and used a wider variety of markets than food producers, but they had to work longer hours to obtain

  7. The health-nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro-food products and the Mediterranean diet.

    Science.gov (United States)

    Azzini, Elena; Maiani, Giuseppe; Turrini, Aida; Intorre, Federica; Lo Feudo, Gabriella; Capone, Roberto; Bottalico, Francesco; El Bilali, Hamid; Polito, Angela

    2018-01-09

    The aim of this paper is to provide a methodological approach to evaluate the nutritional sustainability of typical agro-food products, representing Mediterranean eating habits and included in the Mediterranean food pyramid. For each group of foods, suitable and easily measurable indicators were identified. Two macro-indicators were used to assess the nutritional sustainability of each product. The first macro-indicator, called 'business distinctiveness', takes into account the application of different regulations and standards regarding quality, safety and traceability as well as the origin of raw materials. The second macro-indicator, called 'nutritional quality', assesses product nutritional quality taking into account the contents of key compounds including micronutrients and bioactive phytochemicals. For each indicator a 0-10 scoring system was set up, with scores from 0 (unsustainable) to 10 (very sustainable), with 5 as a sustainability benchmark value. The benchmark value is the value from which a product can be considered sustainable. A simple formula was developed to produce a sustainability index. The proposed sustainability index could be considered a useful tool to describe both the qualitative and quantitative value of micronutrients and bioactive phytochemical present in foodstuffs. This methodological approach can also be applied beyond the Mediterranean, to food products in other world regions. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  8. Healthy and sustainable diets: Community concern about the effect of the future food environments and support for government regulating sustainable food supplies in Western Australia.

    Science.gov (United States)

    Harray, Amelia J; Meng, Xingqiong; Kerr, Deborah A; Pollard, Christina M

    2018-06-01

    To determine the level of community concern about future food supplies and perception of the importance placed on government regulation over the supply of environmentally friendly food and identify dietary and other factors associated with these beliefs in Western Australia. Data from the 2009 and 2012 Nutrition Monitoring Survey Series computer-assisted telephone interviews were pooled. Level of concern about the effect of the environment on future food supplies and importance of government regulating the supply of environmentally friendly food were measured. Multivariate regression analysed potential associations with sociodemographic variables, dietary health consciousness, weight status and self-reported intake of eight foods consistent with a sustainable diet. Western Australia. Community-dwelling adults aged 18-64 years (n = 2832). Seventy nine per cent of Western Australians were 'quite' or 'very' concerned about the effect of the environment on future food supplies. Respondents who paid less attention to the health aspects of their diet were less likely than those who were health conscious ('quite' or 'very' concerned) (OR = 0.53, 95% CI [0.35, 0.8] and 0.38 [0.17, 0.81] respectively). The majority of respondents (85.3%) thought it was 'quite' or 'very' important that government had regulatory control over an environmentally friendly food supply. Females were more likely than males to rate regulatory control as 'quite' or 'very' important' (OR = 1.63, 95% CI [1.09, 2.44], p = .02). Multiple regression modeling found that no other factors predicted concern or importance. There is a high level of community concern about the impact of the environment on future food supplies and most people believe it is important that the government regulates the issue. These attitudes dominate regardless of sociodemographic characteristics, weight status or sustainable dietary behaviours. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector

    Directory of Open Access Journals (Sweden)

    Gabriella Arcese

    2015-06-01

    Full Text Available The adoption of an “open sustainability innovation” approach in business could be a strategic advantage to reach both industry objectives and sustainability goals. The food sector is facing a constant increase in competition. In order to address the high competition that involves the food industry, sustainability and innovation practices can be strategically effective, especially with an open sustainability innovation approach. In the literature, we found many examples of open innovation applications and their implications for sustainable strategy. These applications are important for reducing cost and time to market, as well as for a company’s impact on the environment and food security. In this paper, the authors show the evidence of these implications. In particular, starting from the state of the art of the food sector, we highlight the empirical results of ten case studies. By analyzing these cases, we can gain a better awareness on how and why these approaches are currently being applied by food sector companies.

  10. Responsibility and Sustainability in a Food Chain: A Priority Matrix Analysis

    Directory of Open Access Journals (Sweden)

    Francesco Caracciolo

    2011-12-01

    Full Text Available  This paper shows the results of empirical research conducted to assess the sustainability of a typical food supply chain, suggesting feasible solutions to satisfy inter-dimensional requisites of durable development. The analysis was conducted with reference to the supply chain of the San Marzano tomato (SMZ, a typical local food. The product is endowed with an origin certification label (PDO, meeting demand within high-value market niches. The SMZ is a flagship product in the Italian region of Campania and has benefited from several regionally funded interventions, such as genetic research and support for the application for EU certification of origin. Two key findings emerged from the research. First, the results allowed us to define a Stakeholder Priority and Responsibilities’ Matrix (SPRM, and monitor the sustainability trend of SMZ food supply chains. Second, the consistency between the adoption of quality strategy (brand of origin and sustainable development of the sector was evaluated. Despite its intrinsic characteristics and its organized, well-defined structure, the SMZ food supply chain is unable to address sustainable objectives without considerable public intervention and support. In terms of sustainability, to be able to show desirable food chain characteristics, the existence of a fully collaborative relationship between the actors has to be ascertained. Identifying shared goals is essential to assign and implement coordinated actions, pooling responsibility for product quality into social and environmental dimensions.

  11. [Sustainability of food choices: the position of the Italian experts in nutrition].

    Science.gov (United States)

    Fatati, Giuseppe; Poli, Andrea

    2013-12-01

    The development of a global food system able to guarantee everyone a balanced food intake requires health professionals an awareness and a commitment to education increasingly complex. FAO strongly recommends the development of a code of conduct for sustainable diets. Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. We wanted to examine, through a specific questionnaire, the opinions of scientific italian opinion leaders on this topic. The comments received confirm the variability of the concept of sustainability among those who participated in our survey. In relation to the consumption of certain foods we detect the potential conflict between "healthy" and "sustainable". The nutritional need of increasing the consumption of healthy foods is widely shared, but more than a doubt emerges about the sustainability of these solution. Our survey shows the absolute necessity of shared documents in this regard (recommendations and/or guidelines) and of a thorough implementation of such documents among opinion makers.

  12. Challenges for Sustainable Communities in the Solomon Islands: Food Security in Honiara and Livelihoods on Savo Island

    Directory of Open Access Journals (Sweden)

    Nichole Georgeou

    2017-10-01

    Full Text Available This article highlights the challenges of community sustainability in the emerging market economy of Solomon Islands as it grows increasingly reliant on imported foodstuffs. It examines the ways in which Solomon Islanders from neighbouring Savo Island engage with HCM and the opportunities it brings. Using Renzaho and Mellor’s (2010 conceptual framework for analysis of food security assessment we explore the symbiotic relationship that provides food security for those living in and around Honiara city, and income for the mostly subsistence farmers who supply Honiara’s growing population with fresh agricultural produce. Data from five focus groups from three villages on Savo Island reveals the critical importance of income from market sales at the HCM. The article demonstrates the mix of logistical and environmental challenges that confront people when trying to earn money through farming and sales of surplus food.

  13. Barriers to Sustainable Food Trade: China’s Exports Food Rejected by the U.S. Food and Drug Administration 2011–2017

    Directory of Open Access Journals (Sweden)

    Xiaowei Wen

    2018-05-01

    Full Text Available Food export rejection can be a harmful barrier to sustainable international food trade. To understand China’s export food rejected by FDA (Food and Drug Administration of the United States, we analyzed 4047 cases of rejection from February 2011 to July 2017. Although the number of rejected food exported from China to the United States has been declining, and the quality has been improving, there is still space for improvement. Of the 4047 cases of rejection, the Guangdong, Fujian and Shandong provinces were the top three with the largest number of rejected food (1253 (31%, 520 (12.8%, and 508 (12.6%, respectively (being rejected mainly in New York and Los Angeles. The top four types of rejected food involved fruits and vegetables, fishery and seafood products, bakery products, grain and related processed products. More importantly, the major reasons for rejection can be attributed to problems in maintaining food safety, namely: (1 the food contained filth, decay, decomposition or other substances; (2, the food contained toxic and harmful substances (e.g., suspected melamine, chemical insecticides, or lead; and (3 the food contained agricultural and veterinary drugs. The results are of great implications for the United States to regulate the imported food from China, and for China to improve the quality and safety of export food.

  14. Sustainable Harvest for Food and Fuel Preliminary Food & Fuel Gap Analysis Report

    Energy Technology Data Exchange (ETDEWEB)

    Ray Grosshans; Kevin M. Kostelnik; Jake Jacobson

    2007-04-01

    traditionally discarded plant biomass to produce food, feed, fiber, energy, and value-added products.

  15. For Hunger-proof Cities: Sustainable Urban Food Systems | IDRC ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    The 20th century has witnessed a massive growth in urban populations. ... Toronto, Canada, where he directs the Centre for Studies in Food Security. ... New Dutch-Canadian funding for the Climate and Development Knowledge Network ... partners will showcase critical work on adaptation and resilience in hot spot regions.

  16. Integrated Water Management Approaches for Sustainable Food Production

    NARCIS (Netherlands)

    Fraiture, de C.M.S.; Fayrap, A.; Unver, O.; Ragab, R.

    2014-01-01

    With a growing and increasingly wealthy and urban population, it is likely that the role of agricultural water management in ensuring food security will become more important. Pressure on water resources is high. Adverse environmental impacts as a result of sometimes poor management of irrigation

  17. Sustainability of Marketing Food Crops through the Internet in Lagos ...

    African Journals Online (AJOL)

    abdulaphyz

    Key Words: Marketing food crop, internet marketing in Nigeria .... have been made easy such that prospective customers are exposed to the varieties via ... earlier found a positive relationship between perceived usefulness and adoption of .... crops, varieties and, easy and personalized experience devised as encouraging ...

  18. Designing for sustainable food practices in the home

    NARCIS (Netherlands)

    De Borja, J.; Kuijer, S.C.; Aprile, W.A.

    2010-01-01

    Activities around food have implications for the environment, personal nutrition, identity, and social relationships. As a way of understanding how daily routines evolve, practice theory (a theory of social action from sociology) provides a framework through which the complexities around consumer

  19. Book Comment: Eating Planet Food and Sustainability: Building our ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 16, No 4 (2016) >. Log in or Register to get access to full text downloads.

  20. Relevance and feasibility of women's involvement in promoting sustainable food production and security in Southern Africa

    Directory of Open Access Journals (Sweden)

    Never Assan

    2014-09-01

    improving food security should be based on gender sensitive policies. Policies which give women due recognition as far as food production decision making processes are concerned are sought. The chapter concludes with the understanding that involvement of women in food production becomes a key component of addressing food insecurity in Southern Africa. The vulnerability of people in Southern Africa to food insecurity depends both on measures that can be implemented in a given context and the capacity of families, and women in particular, to respond to food shortages. It is important, therefore that food security remains high on the regional development agenda. The region should prioritize appropriate interventions which help women fully participate in food production and develop sustainable livelihoods.

  1. Food system sustainability and vulnerability: food acquisition during the military occupation of Kuwait.

    Science.gov (United States)

    Alajmi, Fahhad; Somerset, Shawn M

    2015-11-01

    To document food acquisition experiences during Iraqi military occupation in Kuwait. Retrospective cross-sectional study. Urban areas in Kuwait during occupation. Those living in Kuwait during the period of occupation, and aged between 15 to 50 years at the time of occupation, recruited by snowball sampling. A total of 390 completed questionnaires (response rate 78%, 202 female and 188 male) were returned. During the occupation, food became increasingly difficult to acquire. Two food systems emerged: (i) an underground Kuwaiti network linked to foods recovered from local food cooperatives and (ii) a black market supplied by food imported through Iraq or stolen locally. Food shortages led to reductions in meal size and frequency. Some respondents (47·7%) reported not having sufficient income to purchase food and 22·1% had to sell capital items to purchase food. There was a significant increase (Pbehaviour change. Respondents reported deterioration in the quality and availability of fish, milk, and fruit in particular. Despite a decrease in opportunities for physical activity, most respondents reported that they lost weight during the occupation. Although the Kuwaiti population fell by about 90 % and domestic food production increased during the 7-month occupation, the local population continued to rely heavily on imported food to meet population needs. The high prevalence of self-reported weight loss indicates the inadequacies of this food supply. High apparent food security in systems which significantly exceed the ecological carrying capacity of the local environment and rely on mass food importation remains vulnerable.

  2. Fermented food in the context of a healthy diet: how to produce novel functional foods?

    Science.gov (United States)

    Leroy, Frédéric; De Vuyst, Luc

    2014-11-01

    This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.

  3. Extended-spectrum beta-lactamase-producing Enterobacteriaceae in hospital food: a risk assessment

    NARCIS (Netherlands)

    Stewardson, A.J.; Renzi, G.; Maury, N.; Vaudaux, C.; Brossier, C.; Fritsch, E.; Pittet, D.; Heck, M.; Zwaluw, K. van der; Reuland, E.A.; Laar, T. van; Snelders, E.; Vandenbroucke-Grauls, C.; Kluytmans, J.; Edder, P.; Schrenzel, J.; Harbarth, S.

    2014-01-01

    OBJECTIVE: Determine the prevalence of extended-spectrum beta-lactamase (ESBL)-producing Enterobacteriaceae (ESBL-PE) contamination of food and colonization of food handlers in a hospital kitchen and compare retrieved ESBL-PE strains with patient isolates. DESIGN: Cross-sectional study. SETTING: A

  4. Going Locavore: Teaching Students about the Benefits of Food Produced Locally

    Science.gov (United States)

    Farenga, Stephen; Ness, Daniel

    2010-01-01

    A term that is fairly new to the English vernacular is "locavore." This term describes anyone who eats food that is grown locally. A locavore diet consists of both perishable and imperishable food that is generally produced within a 100-mile radius of one's home. The purpose of the movement is not only to eat freshly prepared meals, but also to…

  5. Status of food safety management activities in fresh produce companies in the European Union and beyond

    NARCIS (Netherlands)

    Kirezieva, K.; Luning, P.A.; Jacxsens, L.; Uyttendaele, M.

    2015-01-01

    An increase in food safety incidences linked to fresh produce has been reported in recent years. Imports from the transitional economies have often been blamed for these incidences. However, limited information is available about the status of food safety management activities in companies in

  6. Malaysian palm oil. Surviving the food versus fuel dispute for a sustainable future

    International Nuclear Information System (INIS)

    Lam, Man Kee; Tan, Kok Tat; Lee, Keat Teong; Mohamed, Abdul Rahman

    2009-01-01

    For the past few decades, palm oil has gone through a revolution that few would have predicted. From a humble source of edible oil that was heavily criticized as being un-healthy and un-fit for human consumption, it has proven itself based on scientific findings that it is indeed one of the most nutritious edible oils in the world. Besides, palm oil, the cheapest vegetable oil in the market has diversified as one of the main feedstock for oleo-chemical industries. Recently, with the price of crude petroleum hitting records height every other day, palm oil has become one of the few feasible sources for biodiesel, a renewable substitute for petroleum-derived diesel. Nevertheless, the conversion of palm oil into biodiesel has again received criticism from various NGOs worldwide, mainly on extinction of orang utans, deforestation and particularly the food versus fuel dispute. It was claimed that the conversion of food crops to fuel would significantly increase the number of undernourished people in the world. Malaysia, being the world second largest producer of palm oil, is not spared from this criticism. On the contrary, in the present study it was found that palm oil is indeed the most economical and sustainable source of food and biofuel in the world market. Besides, it was shown that it has the capacity to fulfill both demands simultaneously rather than engaging in priority debate. Nevertheless, fuel is now a necessity rather than a luxury for economy and development purposes. A few strategies will then be presented on how palm oil can survive in this feud and emerged as the main supply of affordable and healthy source of edible oil while concurrently satisfying the market demand for biodiesel throughout the world. (author)

  7. Malaysian palm oil. Surviving the food versus fuel dispute for a sustainable future

    Energy Technology Data Exchange (ETDEWEB)

    Lam, Man Kee; Tan, Kok Tat; Lee, Keat Teong; Mohamed, Abdul Rahman [School of Chemical Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Nibong Tebal, Seberang Perai Selatan, Pulau Pinang (Malaysia)

    2009-08-15

    For the past few decades, palm oil has gone through a revolution that few would have predicted. From a humble source of edible oil that was heavily criticized as being un-healthy and un-fit for human consumption, it has proven itself based on scientific findings that it is indeed one of the most nutritious edible oils in the world. Besides, palm oil, the cheapest vegetable oil in the market has diversified as one of the main feedstock for oleo-chemical industries. Recently, with the price of crude petroleum hitting records height every other day, palm oil has become one of the few feasible sources for biodiesel, a renewable substitute for petroleum-derived diesel. Nevertheless, the conversion of palm oil into biodiesel has again received criticism from various NGOs worldwide, mainly on extinction of orang utans, deforestation and particularly the food versus fuel dispute. It was claimed that the conversion of food crops to fuel would significantly increase the number of undernourished people in the world. Malaysia, being the world second largest producer of palm oil, is not spared from this criticism. On the contrary, in the present study it was found that palm oil is indeed the most economical and sustainable source of food and biofuel in the world market. Besides, it was shown that it has the capacity to fulfill both demands simultaneously rather than engaging in priority debate. Nevertheless, fuel is now a necessity rather than a luxury for economy and development purposes. A few strategies will then be presented on how palm oil can survive in this feud and emerged as the main supply of affordable and healthy source of edible oil while concurrently satisfying the market demand for biodiesel throughout the world. (author)

  8. Geographical indications, food safety, and sustainability: conflicts and synergies

    Directory of Open Access Journals (Sweden)

    David A. Wirth

    2017-01-01

    Full Text Available This paper examines the legal and policy relationships amongst international standards for GIs, food safety requirements, and voluntary claims related to a food’s attributes. The paper addresses those relationships within the context of international trade agreements protecting GIs, such as the 1994 TRIPS Agreement, the EU-Canada Comprehensive Economic and Trade Agreement (CETA, and the chapter on intellectual property and geographical indications in the Transatlantic Trade and Investment Partnership (TTIP currently under negotiation. Trade agreements also discipline food safety measures and non-GI indications of quality or safety such as “organic” and “GMO-free.” Accordingly, the paper also considers the extent to which international trade agreements such as the WTO Agreements on the Application of Sanitary and Phytosanitary Standards (SPS Agreement and Technical Barriers to Trade (TBT might interact with the analysis.

  9. Best Practices for Financial Sustainability of Healthy Food Service Guidelines in Hospital Cafeterias.

    Science.gov (United States)

    Jilcott Pitts, Stephanie; Schwartz, Brittany; Graham, John; Warnock, Amy Lowry; Mojica, Angelo; Marziale, Erin; Harris, Diane

    2018-05-17

    In February and March 2017 we examined barriers and facilitators to financial sustainability of healthy food service guidelines and synthesized best practices for financial sustainability in retail operations. We conducted qualitative, in-depth interviews with 8 hospital food service directors to learn more about barriers and facilitators to financial sustainability of healthy food service guidelines in retail food service operations. Analysts organized themes around headers in the interview guide and also made note of emerging themes not in the original guide. They used the code occurrence and co-occurrence features in Dedoose version 7.0.23 (SocioCultural Research Consultants) independently to analyze patterns across the interviews and to pull illustrative quotes for analysis. Two overarching themes emerged, related to 1) the demand for and sales of healthy foods and beverages, and 2) the production and supply of healthy foods and beverages. Our study provides insights into how hospital food service directors can maximize revenue and remain financially viable while selling healthier options in on-site dining facilities.

  10. Sustainable integrated farming system: A solution for national food security and sovereignty

    Science.gov (United States)

    Ansar, M.; Fathurrahman

    2018-05-01

    This paper provides a comprehensive review of literature related to food security. The world food crisis is a threat to all countries, including Indonesia. The problem of food security in Indonesia is still happening, particularly, aspects of production and increasingly unbalanced food availability. Due to the increasing rate of population growth, land functional shift, degradation of land resources and water, as well as environmental pollution and climate change. Food production has not been able to meet the needs of the population continuously. Therefore, the food policy paradigm applied in Indonesia must change from food security to food independence. Thus, Indonesia is not dependent on other countries. Food diversification is one of the best policies to be implemented in achieving food independence and anticipating the food crisis. Food diversification utilizes land optimally by developing an integrated farming system. The integrated farming system is an efficient and environmentally agricultural system. It is able to utilize sustainable agriculture development, followed by the development of participatory technology (Participatory Technology Development) which refers to the local wisdom of the community.

  11. 'Sustainability does not quite get the attention it deserves': synergies and tensions in the sustainability frames of Australian food policy actors.

    Science.gov (United States)

    Trevena, Helen; Kaldor, Jenny Claire; Downs, Shauna M

    2015-09-01

    The development of food policy is strongly influenced by the understanding and position actors adopt in their 'framing' of sustainability. The Australian Government developed a National Food Plan (2010-2013). In public consultations on the National Food Plan Green Paper, the government sought stakeholders' views on sustainability. The present study examined the way in which the food industry and civil society organizations framed sustainability in their submissions to the Green Paper. Submissions by food industry actors and civil society organizations were analysed using a framing matrix that examined positioning, drivers, underlying principles and policy solutions related to sustainability. Submissions were open coded and subsequently organized based on themes within the framing matrix. Australia. One hundred and twenty-four written submissions (1420 pages). While submissions from industry and civil society organizations often framed sustainability similarly, there were also major differences. Civil society organizations were more likely to make the link between the food supply and population health, while industry was more likely to focus on economic sustainability. Both viewed consumer demand as a driver of sustainability, welcomed the idea of a whole-of-government approach and stressed the need for investment in research and development to improve productivity and sustainable farming practices. The meaning of sustainability shifted throughout the policy process. There are opportunities for creating shared value in food policy, where the health, environment and economic dimensions of sustainability can be compatible. However, despite pockets of optimism there is a need for a shared vision of sustainability if Australia is to have a food policy integrating these dimensions.

  12. Food security as a function of Sustainable Intensification of Crop Production

    Directory of Open Access Journals (Sweden)

    Theodor Friedrich

    2016-05-01

    Full Text Available The challenge to eradicate hunger and establish food security across all its four pillars (availability, accessibility, health and safety, and continuity is ongoing. The actual situation in global food production leads most of the attention to improving accessibility and safety of food, particularly to vulnerable populations. However, in view of the growth in demand, which includes changes in preferences for example towards food of animal origin, availability and continuity will play larger roles in future. Food production needs to increase over the coming decades at challenging rates, while facing problems of degradation and reduced availability of natural resources for production such as soil and water, and facing increasing challenges from climate change. The actual trends in yield development suggest that a simple gradual improvement of production within the existing concepts will not provide a sustainable or feasible solution, and that more fundamental changes in the agricultural production paradigm are required to face these future challenges. The Sustainable Intensification represents such a change in paradigm in which high production levels are combined with sustainability. The concept of sustainable intensification, the rationale for it and its functional elements, represented by Conservation Agriculture, are presented in this paper.

  13. Integrating Environmental Sustainability Considerations into Food and Nutrition Policies: Insights from Australia’s National Food Plan

    Science.gov (United States)

    Ridgway, Ella Megan; Lawrence, Mark Andrew; Woods, Julie

    2015-01-01

    The environmental sustainability (ES) of food systems is a critical challenge for policy makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009–2015), a content analysis of written submissions obtained during the NFP’s consultation period (2011–2013) and a frame analysis of the sustainability perspectives – efficiency, demand restraint, and system transformation – in the NFP’s Issues, Green, and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia’s food system including government, non-government organizations, the food supply chain, research and academic institutions, and members of the general public. Around 74% of submissions referred to ES considerations and ~65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP, the influence of Australia’s socio-political context, powerful, industry-dominated stakeholders, and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia’s political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation process in Australia to

  14. Integrating environmental sustainability considerations into food and nutrition policies: insights from Australia’s National Food Plan

    Directory of Open Access Journals (Sweden)

    Ella Megan Ridgway

    2015-09-01

    Full Text Available The environmental sustainability (ES of food systems is a critical challenge for policy-makers. This is a highly contested policy area with differing views among stakeholders. The aim of the study was to develop a better understanding of how ES considerations are addressed in Australian food and nutrition policies and the way that consultation processes affect final policy outcomes. A mixed-methods study design combined a detailed chronology of key policy developments (2009 – 2015, a content analysis of written submissions obtained during the NFP’s consultation period (2011 – 2013 and a framing analysis of the sustainability perspectives - efficiency, demand restraint and system transformation – in the NFP’s Issues, Green and White Papers. There were 555 written submissions responding to two consultation papers. Stakeholders represented all sectors of Australia’s food system including government, non-government organizations, the food supply chain, research and academic institutions and members of the general public. Around 74% of submissions referred to ES considerations and approximately 65% supported their inclusion into the final policy. Efficiency frames were most dominant; emphasizing a production-oriented approach that regards the environment as a natural resource base for food production but overlooks consumption and equity concerns. Despite strong support for the inclusion of ES considerations in the NFP the influence of Australia’s sociopolitical context, powerful, industry-dominated stakeholders and a reliance on traditional production-oriented perspectives delivered a business-as-usual approach to food policy-making. It has since been replaced by an agricultural strategy that provides only cursory attention to ES. Our findings indicate that Australia’s political environment is not sufficiently mature for ES considerations to be integrated into food and nutrition policies. We propose reforms to the current consultation

  15. Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling.

    Science.gov (United States)

    Paritosh, Kunwar; Kushwaha, Sandeep K; Yadav, Monika; Pareek, Nidhi; Chawade, Aakash; Vivekanand, Vivekanand

    2017-01-01

    Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world's ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of cosubstrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.

  16. Environmental Sustainability Assessment of Integrated Food and Bioenergy Production with Case Studies from Ghana

    DEFF Research Database (Denmark)

    Kamp, Andreas

    technologies appear relatively more attractive. Fruit and cocoa residue‐based biogas production in a fruit processing facility, with return of compost to pineapple farmers also proved to be a viable technology. It is recommended that relevant stakeholders explore the implementation of biogas and nutrient......The use of agricultural residues for the production of bioenergy offers tantalising prospects of reduced pollution and greater food sovereignty. Integrated food and bioenergy systems seek to optimise the joint production of food and energy. Integrated food and bioenergy systems may be evaluated...... and compared with other food and energy systems using Environmental Sustainability Assessment (ESA). This thesis investigates a range of integrated food and residuebased bioenergy production systems and provide methodological developments that are relevant for the assessment of such systems. The methodological...

  17. Sustainable Consumption: Analysis of Consumers’ Perceptions about Using Private Brands in Food Retail

    OpenAIRE

    Dan Boboc; Adrian Laurentiu Ariciu; Raluca Andreea Ion

    2015-01-01

    Private brands are representing an important vector for retailers, helping them to build sustainable relationships with their customers. Usually, private brands are perceived as products differentiated by lower prices. The purpose of this research is to identify consumers’ trust level in private brands used in food retail and their perceptions about the quality of retailers’ own products. The research question is: What are consumers’ perceptions about using private brands in food retail? Purs...

  18. On Governance, Embedding and Marketing: Reflections on the Construction of Alternative Sustainable Food Networks

    OpenAIRE

    Roep, Dirk; Wiskerke, Johannes S. C.

    2010-01-01

    Based on the reconstruction of the development of 14 food supply chain initiatives in 7 European countries, we developed a conceptual framework that demonstrates that the process of increasing the sustainability of food supply chains is rooted in strategic choices regarding governance, embedding, and marketing and in the coordination of these three dimensions that are inextricably interrelated. The framework also shows that when seeking to further develop an initiative (e.g., through scaling ...

  19. The Implementation of the Food Safety Modernization Act and the Strength of the Sustainable Agriculture Movement.

    Science.gov (United States)

    Wiseman, Samuel R

    2015-01-01

    In the wake of growing public concerns over salmonella outbreaks and other highly publicized food safety issues, Congress passed the FDA Food Safety Modernization Act in 2011, which placed more stringent standards on food growing and packaging operations. In negotiations preceding the Act's passage, farmers of local, sustainable food argued that these rules would unduly burden local agricultural operations or, at the extreme, drive them out of business by creating overly burdensome rules. These objections culminated in the addition of the Tester-Hagan Amendment to the Food Safety Modernization Act, which created certain exemptions for small farms. Proposed Food and Drug Administration (FDA) rules to implement the Act threatened to weaken this victory for small farm groups, however, prompting a loud response from small farmers and local food proponents. The FDA's second set of proposed rules, issued in September 2014 in response to these and other complaints, were, perhaps surprisingly, responsive to small farmers' concerns. Using comments submitted to the FDA, this article explores the responses of the agriculture industry and public health organizations, as well as small farm groups, consumers of local food, and sustainable agriculture interests (which, for simplicity, I alternately describe as comprising the "sustainable agriculture" or "small farm" movement), to three aspects of the FDA's proposed rules--involving manure application, on-farm packing activities, and exemptions for very small farms--to assess the strength of the sustainable agriculture movement. The rules involving manure application and on-farm packing, it turns out, reveal little about the independent political strength of the local food movement, as large industry groups also objected to these provisions. But for the third issue discussed here--exemptions for very small farms--the interests of sustainable agriculture groups were directly opposed to both industry and public health organizations

  20. Bringing Produce to the People: Implementing a social marketing food access intervention in rural food deserts

    Science.gov (United States)

    Ramirez, A. Susana; Diaz Rios, Lillian K.; Valdez, Zulema; Estrada, Erendira; Ruiz, Ariana

    2017-01-01

    To describe and evaluate the process of implementation of a social marketing food access intervention for food desert communities in rural California. Case study approach used mixed-methods data from nationwide market comparisons, environmental assessment, and community informants. Lessons learned demonstrate room for improvement in the implementation of such strategies and underscore the importance of community involvement in decision-making; the strategic importance of operational decisions relating to intervention design, site and product selection, and distribution models; and a reconsideration of the problem of “access” in rural areas. PMID:27956000

  1. Bringing Produce to the People: Implementing a Social Marketing Food Access Intervention in Rural Food Deserts.

    Science.gov (United States)

    Ramirez, A Susana; Diaz Rios, Lillian K; Valdez, Zulema; Estrada, Erendira; Ruiz, Ariana

    2017-02-01

    This study describes and evaluates the process of implementing a social marketing food access intervention for food desert communities in rural California. A case study approach used mixed-methods data from nationwide market comparisons, environmental assessment, and community informants. Lessons learned demonstrate room for improvement in implementing such strategies and underscore the importance of involving community in decision making; the strategic importance of operational decisions relating to intervention design, site and product selection, and distribution models; and the need to reconsider the problem of access in rural areas. Copyright © 2016 Society for Nutrition Education and Behavior. All rights reserved.

  2. Mutation techniques for sustainable development in food production

    International Nuclear Information System (INIS)

    Liu Luxiang; Guo Huijun; Zhao Linshu; Li Junhui; Gu Jiayu; Wang Jing

    2010-01-01

    Ever since 1938, induced mutations have played a very significant role in solving world food and nutritional security problems through mutant germplasm enhancement and new mutant variety development. According to incomplete statistics, as of September 2009, induced mutations have made significant contributions in development and release of 3 088 mutant cultivars by more than 60 countries in the world in more than 170 crop species. China is the first country of the world, which have released the largest number of 802 mutant cultivars in 45 crop species, equivalent to more than a quarter of the total number of mutant variety in the FAO/IAEA database. The total maximum annually accumulated planting area of the mutant varieties was 9 million hectares, with the 1.5 billion kilograms additional increase of national output of grain, cotton, oil, converting to more than 2 billion RMB of social and economic benefits. The recent development and application of accelerator ion beam irradiation, the spaceflight environment and the other new mutation means, as well as the effective use of traditional radiation mutagenesis are becoming increasingly active in crop mutation improvement and new gene discovery. The advent of plant genomics and high throughput DNA techniques, such as TILLING have opened a new era in molecular mutation breeding technique that will overcome the limitations of conventional mutation breeding and play a significant role in solving China and world food security. (authors)

  3. Possible ecosystem impacts of applying maximum sustainable yield policy in food chain models.

    Science.gov (United States)

    Ghosh, Bapan; Kar, T K

    2013-07-21

    This paper describes the possible impacts of maximum sustainable yield (MSY) and maximum sustainable total yield (MSTY) policy in ecosystems. In general it is observed that exploitation at MSY (of single species) or MSTY (of multispecies) level may cause the extinction of several species. In particular, for traditional prey-predator system, fishing under combined harvesting effort at MSTY (if it exists) level may be a sustainable policy, but if MSTY does not exist then it is due to the extinction of the predator species only. In generalist prey-predator system, harvesting of any one of the species at MSY level is always a sustainable policy, but harvesting of both the species at MSTY level may or may not be a sustainable policy. In addition, we have also investigated the MSY and MSTY policy in a traditional tri-trophic and four trophic food chain models. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Building Evidence for Sustainability of Food and Nutrition Intervention Programs in Developing Countries12

    Science.gov (United States)

    Kim, Sunny S.; Rogers, Beatrice L.; Coates, Jennifer; Gilligan, Daniel O.; Sarriot, Eric

    2013-01-01

    After making large investments to put in place effective health and nutrition interventions, researchers, program implementers, policy makers, and donors all expect lasting effects. However, it is uncertain whether this is the case, and there is less certainty on how to approach the study of program sustainability. This symposium, “Building Evidence for Sustainability of Food and Nutrition Intervention Programs in Developing Countries,” provided not only frameworks for conceptualizing sustainability but concrete evidence about the approaches and methods used as well as lessons on how they do or do not work in particular contexts. We presented the following findings: 1) sustainability of activities and impacts of Title II food aid programs in Bolivia and Kenya, 2) sustainability of impact in terms of adoption and consumption of a biofortified orange sweet potato in Uganda, and 3) lessons from incorporating pro-sustainability investment strategies in child survival programs in Guinea. Our symposium introduced a new important body of research on program sustainability to provide insights and stimulate innovative thinking in the design and planning of further applied research and future prosustainability intervention programs. PMID:24038245

  5. Building evidence for sustainability of food and nutrition intervention programs in developing countries.

    Science.gov (United States)

    Kim, Sunny S; Rogers, Beatrice L; Coates, Jennifer; Gilligan, Daniel O; Sarriot, Eric

    2013-09-01

    After making large investments to put in place effective health and nutrition interventions, researchers, program implementers, policy makers, and donors all expect lasting effects. However, it is uncertain whether this is the case, and there is less certainty on how to approach the study of program sustainability. This symposium, "Building Evidence for Sustainability of Food and Nutrition Intervention Programs in Developing Countries," provided not only frameworks for conceptualizing sustainability but concrete evidence about the approaches and methods used as well as lessons on how they do or do not work in particular contexts. We presented the following findings: 1) sustainability of activities and impacts of Title II food aid programs in Bolivia and Kenya, 2) sustainability of impact in terms of adoption and consumption of a biofortified orange sweet potato in Uganda, and 3) lessons from incorporating pro-sustainability investment strategies in child survival programs in Guinea. Our symposium introduced a new important body of research on program sustainability to provide insights and stimulate innovative thinking in the design and planning of further applied research and future prosustainability intervention programs.

  6. Effects of consumer-producer interactions in alternative food networks on consumers’ learning about food and agriculture

    Directory of Open Access Journals (Sweden)

    Opitz Ina

    2017-09-01

    Full Text Available In the recent literature, Alternative Food Networks (AFN are discussed as a promising approach, at the urban-rural interface, to meeting the challenges of the current agri-food system. Consumer-producer collaboration is seen as a characteristic feature in this context. What is lacking, however, are general concepts for describing the topics of consumer-producer interactions (CPI. The present study aims (1 to develop an analytical framework relying on six CPI domains and (2 to apply it to investigate CPI effects on consumers’ learning about and appreciation of agriculture. We conducted 26 guided interviews with consumers and producers of the three most frequent AFN types in Germany: community-supported agriculture (CSA, food coops, and self-harvest gardens. The results show that AFN participation enhances consumers’ learning about food (seasonality, cooking/nutrition, housekeeping aspects and agricultural production (farmers’ perspectives, cultivation. Our results show that consumer’s learning is influenced by certain CPI domains, and each AFN type can be described by distinctive CPI domains. This led to the conclusion that specific AFN types open up specific learning channels and contents, with consumers learning from producers. AFNs at the urban-rural interface exploit knowledge of rurality.

  7. Intervention technologies for food safety on minimally processed produce:Perspectives on food-borne and plant pathogens

    Science.gov (United States)

    Produce contamination associated with enteric pathogens such Escherichia coli O157:H7, salmonella spp., Listeria monocytogenes, Shigella and others are significant challenges to food safety. This is due to the illnesses and economic impacts resulting from the outbreaks. Innovative technologies for i...

  8. Serving Social Justice: The Role of the Commons in Sustainable Food Systems

    Directory of Open Access Journals (Sweden)

    Jennifer Sumner

    2011-07-01

    Full Text Available Food is a source of sustenance, a cause for celebration, an inducement to temptation, a vehicle for power, an indicator of well-being, a catalyst for change and, above all, a life good.  Along with other life goods such as potable water, clean air, adequate shelter and protective clothing, food is something we cannot live without.  The global corporate food system, however, allows 800 million to go hungry, while an even larger number of people grow obese.  Based in money-values, this food system promotes accumulation first and foremost, enriching a few while creating economic, social and environmental externalities that are destroying local economies, devastating individuals, families and communities and degrading the planet. What would a food system look like that was based in life-values, centred on the commons and anchored by social justice?  This paper will focus on the creation of sustainable food systems, beginning with the crises of the global corporate food system and then moving to the heart of sustainable food systems – the civil commons.

  9. Serving Social Justice: The Role of the Commons in Sustainable Food Systems

    Directory of Open Access Journals (Sweden)

    Jennifer Sumner

    2011-08-01

    Full Text Available

    Food is a source of sustenance, a cause for celebration, an inducement to temptation, a vehicle for power, an indicator of well-being, a catalyst for change and, above all, a life good.  Along with other life goods such as potable water, clean air, adequate shelter and protective clothing, food is something we cannot live without.  The global corporate food system, however, allows 800 million to go hungry, while an even larger number of people grow obese.  Based in money-values, this food system promotes accumulation first and foremost, enriching a few while creating economic, social and environmental externalities that are destroying local economies, devastating individuals, families and communities and degrading the planet.

    What would a food system look like that was based in life-values, centred on the commons and anchored by social justice?  This paper will focus on the creation of sustainable food systems, beginning with the crises of the global corporate food system and then moving to the heart of sustainable food systems – the civil commons.

  10. CARBON FOOTPRINT IN SUSTAINABLE FOOD CHAIN AND ITS IMPORTANCE FOR FOOD CONSUMER

    Directory of Open Access Journals (Sweden)

    Piotr Konieczny

    2013-09-01

    Full Text Available Freshness, sensory attributes and food safety are currently indicated as main criteria in respect to food purchasing decisions. However, growing number of consumers are ready to choose also environmentally friendly food products. Carbon Footprint (CF expressed in CO2 equivalent of greenhouse gas emission seems to be an innovative indicator useful to evaluate environmental impacts associated with production and distribution of food. The review carried out in this study is based mainly on data presented in papers and reports published in recent decade, including some opinions available on various internet websites. In this study are discussed some examples of CF values calculated both, production of primary raw materials, food processing stages, final products transporting and activities taken during food preparation in the household, as well. The CF indicator offers also a new tool to promote disposition of food products distributed e.g. through big international supermarket chains. Mostly due to the suggestion of ecological institutions, direct comparison of CF values for different food products leads even to postulate almost total elimination of less eco-friendly animal origin food (like red meat from the diet of typical consumer. So, improving the state of consumers education in respect to environmental issues of whole food chain might effect not only their eating habits but also their health.

  11. Sustainability of Marketing Food Crops through the Internet in Lagos ...

    African Journals Online (AJOL)

    Purposive sampling technique was used to select 85 questionnaire respondents and communication officer of an online farm produce shopping mall while snowball was adopted for agricultural engineers. The data collected through questionnaire were analysed using descriptive and inferential statistics while the interviews ...

  12. Which dietary patterns are more likely to be associated with aspects of eco-sustainable food behaviours in Italy?

    Science.gov (United States)

    Scalvedi, Maria Luisa; Turrini, Aida; Saba, Anna

    2017-12-04

    Sustainable food consumption (SFC) policies need further investigation into eating habits to improve interventions to encourage shifting to new consumption patterns respectful of human rights, environment and health. Reversing the usual approach focussed on sustainable consumer, the present study investigates how different eating patterns relate to eco-sustainable food. A cluster analysis was carried out on consumption frequencies of food groups recorded in an Italian national survey on 3004 respondents, providing four eating habit segments, further investigated as for sustainable food attitude and behaviour. Openness to eco-sustainable food is found mostly in the more balanced diet segment, accounting for about one third of the adult Italian population. Inaccessibility, non-affordability, unhealthy diet and a lack of information still negatively condition eating habits to the detriment of more sustainable consumption. These findings could support SFC stakeholders in targeting policies and strategies based on diversified approaches to enhance awareness of SFC issues.

  13. Sustainably produced ethanol. A premium fuel component; Nachhaltig produziertes Ethanol. Eine Premium Kraftstoffkomponente

    Energy Technology Data Exchange (ETDEWEB)

    Bernard, Joerg [Suedzucker AG, Obrigheim/Pfalz (Germany)

    2012-07-01

    Ethanol is the most used biofuel in the world. It is part of the European biofuel strategy, which is intended to preserve finite fossil resources, reduce greenhouse gas emissions and strengthen European agriculture. In addition to its traditional use in E5 fuel, ethanol most recently features in new fuels for petrol engines in Europe: as E10 as an expansion of the already existing concept of ethanol blends, such as in E5, or as ethanol fuel E85, a blend made up primarily of ethanol. There is already extensive international experience for both types of fuel for example in the USA or Brazil. The use of ethanol as a biofuel is linked to sustainability criteria in Europe which must be proven through a certification scheme. In addition to ethanol, the integrated production process also provides vegetable protein which is used in food as well as in animal feed and therefore provides the quality products of processed plants used for sustainable energy and in animal and human food. Ethanol has an effect on the vapour pressure, boiling behaviour and octane number of the fuel blend. Adjusting the blend stock petrol to fulfil the quality requirements of the final fuel is therefore necessary. Increasing the antiknock properties, increasing the heat of evaporation of the fuel using ethanol and the positive effects this has on the combustion efficiency of the petrol engine are particularly important. Investigations on cars or engines that were specifically designed for fuel with a higher ethanol content show significant improvements in using the energy from the fuel and the potential to reduce carbon dioxide emissions if fuels containing ethanol are used. The perspective based purely on an energy equivalent replacement of fossil fuels with ethanol is therefore misleading. Ethanol can also contribute to increasing the energy efficiency of petrol engines as well as being a replacement source of energy. (orig.)

  14. Sustained maximal voluntary contraction produces independent changes in human motor axons and the muscle they innervate.

    Directory of Open Access Journals (Sweden)

    David A Milder

    Full Text Available The repetitive discharges required to produce a sustained muscle contraction results in activity-dependent hyperpolarization of the motor axons and a reduction in the force-generating capacity of the muscle. We investigated the relationship between these changes in the adductor pollicis muscle and the motor axons of its ulnar nerve supply, and the reproducibility of these changes. Ten subjects performed a 1-min maximal voluntary contraction. Activity-dependent changes in axonal excitability were measured using threshold tracking with electrical stimulation at the wrist; changes in the muscle were assessed as evoked and voluntary electromyography (EMG and isometric force. Separate components of axonal excitability and muscle properties were tested at 5 min intervals after the sustained contraction in 5 separate sessions. The current threshold required to produce the target muscle action potential increased immediately after the contraction by 14.8% (p<0.05, reflecting decreased axonal excitability secondary to hyperpolarization. This was not correlated with the decline in amplitude of muscle force or evoked EMG. A late reversal in threshold current after the initial recovery from hyperpolarization peaked at -5.9% at ∼35 min (p<0.05. This pattern was mirrored by other indices of axonal excitability revealing a previously unreported depolarization of motor axons in the late recovery period. Measures of axonal excitability were relatively stable at rest but less so after sustained activity. The coefficient of variation (CoV for threshold current increase was higher after activity (CoV 0.54, p<0.05 whereas changes in voluntary (CoV 0.12 and evoked twitch (CoV 0.15 force were relatively stable. These results demonstrate that activity-dependent changes in motor axon excitability are unlikely to contribute to concomitant changes in the muscle after sustained activity in healthy people. The variability in axonal excitability after sustained activity

  15. Enabling Water-Energy–Food Nexus: A New Approach for Sustainable Agriculture and Food Security in Mountainous Landlocked Countries

    Directory of Open Access Journals (Sweden)

    Tek Bahadur Gurung

    2016-12-01

    Full Text Available Majority of landlocked mountainous countries are poorly ranked in Human Development Index (HDI, mostly due to poor per capita agriculture production, increasing population, unemployment, expensive and delayed transportation including several other factors. Generally, economy of such countries substantially relies on subsistence agriculture, tourism, hydropower and largely on remittance etc. Recently, it has been argued that to utilize scarce suitable land efficiently for food production, poor inland transport, hydropower, irrigation, drinking water in integration with other developmental infrastructures, an overarching policy linking water - energy – food nexus within a country for combating water, energy and food security would be most relevant. Thus, in present paper it has been opined that promotion of such linkage via nexus approach is the key to sustainable development of landlocked mountainous countries. Major land mass in mountainous countries like Nepal remains unsuitable for agriculture, road and other infrastructure profoundly imposing food, nutrition and energy security. However, large pristine snowy mountains function as wildlife sanctuaries, pastures, watershed, recharge areas for regional and global water, food and energy security. In return, landlocked mountainous countries are offered certain international leverages. For more judicious trade off, it is recommended that specific countries aerial coverage of mountains would be more appropriate basis for such leverages. Moreover, for sustainability of mountainous countries an integrated approach enabling water - energy – food nexus via watershed-hydropower-irrigation-aquaculture-agriculture-integrated linking policy model is proposed. This model would enable protection of watershed for pico, micro, and mega hydro power plants and tail waters to be used for aquaculture or irrigation or drinking water purposes for food and nutrition security.

  16. A risk perception gap? Comparing expert, producer and consumer prioritization of food hazard controls.

    Science.gov (United States)

    Hartmann, Christina; Hübner, Philipp; Siegrist, Michael

    2018-06-01

    Using a survey approach, the study examined how experts (i.e. food control representatives), producers (i.e. food industry representatives) and consumers prioritized control activities for 28 hazards related to food and other everyday items. The investigated hazards encompassed a wide range of safety issues, including health risks, consumer deception and poor food hygiene behaviour. The participants included 41 experts, 138 producers and 243 consumers from the German- and French-speaking parts of Switzerland. Based on detailed descriptions of the hazards, they were asked to rank these on a score sheet in terms of the perceived importance of monitoring by food control authorities. A between-group comparison of average rankings showed that consumers and experts differed significantly in relation to 17 of the 28 hazards. While the experts assigned higher priority to hazards related to everyday items such as nitrosamine in mascara and chromium VI in leather products, producers and consumers tended to prioritize products related to plant treatment and genetic modification of food and feeds. Producer and consumer rankings of the hazards were highly correlated (r = .96, p < .001). Rankings were also similar among participants from the two cultural regions (i.e. German and French-speaking parts of Switzerland). Copyright © 2018 Elsevier Ltd. All rights reserved.

  17. Redesigning photosynthesis to sustainably meet global food and bioenergy demand

    Science.gov (United States)

    Ort, Donald R.; Merchant, Sabeeha S.; Alric, Jean; Barkan, Alice; Blankenship, Robert E.; Bock, Ralph; Croce, Roberta; Hanson, Maureen R.; Hibberd, Julian M.; Long, Stephen P.; Moore, Thomas A.; Moroney, James; Niyogi, Krishna K.; Parry, Martin A. J.; Peralta-Yahya, Pamela P.; Prince, Roger C.; Redding, Kevin E.; Spalding, Martin H.; van Wijk, Klaas J.; Vermaas, Wim F. J.; von Caemmerer, Susanne; Weber, Andreas P. M.; Yeates, Todd O.; Yuan, Joshua S.; Zhu, Xin Guang

    2015-01-01

    The world’s crop productivity is stagnating whereas population growth, rising affluence, and mandates for biofuels put increasing demands on agriculture. Meanwhile, demand for increasing cropland competes with equally crucial global sustainability and environmental protection needs. Addressing this looming agricultural crisis will be one of our greatest scientific challenges in the coming decades, and success will require substantial improvements at many levels. We assert that increasing the efficiency and productivity of photosynthesis in crop plants will be essential if this grand challenge is to be met. Here, we explore an array of prospective redesigns of plant systems at various scales, all aimed at increasing crop yields through improved photosynthetic efficiency and performance. Prospects range from straightforward alterations, already supported by preliminary evidence of feasibility, to substantial redesigns that are currently only conceptual, but that may be enabled by new developments in synthetic biology. Although some proposed redesigns are certain to face obstacles that will require alternate routes, the efforts should lead to new discoveries and technical advances with important impacts on the global problem of crop productivity and bioenergy production. PMID:26124102

  18. GM crops, the environment and sustainable food production.

    Science.gov (United States)

    Raven, Peter H

    2014-12-01

    Today, over 7.1 billion people rely on the earth's resources for sustenance, and nearly a billion people are malnourished, their minds and bodies unable to develop properly. Globally, population is expected to rise to more than 9 billion by 2050. Given the combined pressures of human population growth, the rapidly growing desire for increased levels of consumption, and the continued use of inappropriate technologies, it is not surprising that humans are driving organisms to extinction at an unprecedented rate. Many aspects of the sustainable functioning of the natural world are breaking down in the face of human-induced pressures including our individual and collective levels of consumption and our widespread and stubborn use of destructive technologies. Clearly, agriculture must undergo a redesign and be better and more effectively managed so as to contribute as well as possible to feeding people, while at the same time we strive to lessen the tragic loss of biodiversity and damage to all of its productive systems that the world is experiencing. For GM crops to be part of the solution, biosafety assessments should not be overly politically-driven or a burdensome impedance to delivering this technology broadly. Biosafety scientists and policy makers need to recognize the undeniable truth that inappropriate actions resulting in indecision also have negative consequences. It is no longer acceptable to delay the use of any strategy that is safe and will help us achieve the ability to feed the world's people.

  19. Sustainability of Local and Global Food Chains: Introduction to the Special Issue

    Directory of Open Access Journals (Sweden)

    Gianluca Brunori

    2016-08-01

    Full Text Available Sustainability assessment is one of the keys to competition by food supply chains over sustainability. The way it is conceived and embodied into decision-makers’ choices affects the competitiveness of local and global chains. Science-based assessment methodologies have made substantial progress, but uncertainties—as well as interests at stake—are high. There are no science-based methods that are able to give an unchallenged verdict over the sustainability performance of a firm, let alone a supply chain. Assessment methods are more suited for medium-large firm dimensions, as planning, monitoring, and reporting are costly. Moreover, the availability of data affects the choice of parameters to be measured, and many claims of local food are not easily measurable. To give local chains a chance to operate on a level playing field, there is the need to re-think sustainability assessment processes and tailor them to the characteristics of the analysed supply chains. We indicate seven key points on which we think scholars should focus their attention when dealing with food supply chain sustainability assessment.

  20. The Resilience of a Sustainability Entrepreneur in the Swedish Food System

    Directory of Open Access Journals (Sweden)

    Markus Larsson

    2016-06-01

    Full Text Available Organizational resilience emphasizes the adaptive capacity for renewal after crisis. This paper explores the sustainability and resilience of a not-for-profit firm that claims to contribute to sustainable development of the food system. We used semi-structured interviews and Holling’s adaptive cycle as a heuristic device to assess what constitutes social and sustainable entrepreneurship in this case, and we discuss the determinants of organizational resilience. The business, Biodynamiska Produkter (BP, has experienced periods of growth, conservation and rapid decline in demand, followed by periods of re-organization. Our results suggest that BP, with its social mission and focus on organic food, meets the criteria of both a social and sustainability entrepreneurial organization. BP also exhibits criteria for organizational resilience: two major crises in the 1970s and late 1990s were met by re-organization (transformation and novel market innovations (adaptations. BP has promoted the organic food sector in Sweden, but not profited from this. In this case study, resilience has enhanced sustainability in general, but trade-offs were also identified. The emphasis on trust, local identity, social objectives and slow decisions may have impeded both economic performance and new adaptations. Since the successful innovation Ekolådan in 2003, crises have been met by consolidation rather than new innovations.

  1. A crop production ecology (CPE) approach to sustainable production of biomass for food, feed and fuel

    NARCIS (Netherlands)

    Haverkort, A.J.; Bindraban, P.S.; Conijn, J.G.; Ruijter, de F.J.

    2009-01-01

    With the rapid increase in demand for agricultural products for food, feed and fuel, concerns are growing about sustainability issues. Can agricultural production meet the needs of increasing numbers of people consuming more animal products and using a larger share of crops as fuel for transport,

  2. Multi-Stakeholder Sustainability Alliances in Agri-Food Chains: A theory of Reasoned Action Approach

    NARCIS (Netherlands)

    Dentoni, D.; Peterson, H.C.

    2011-01-01

    This study provides a definition of Multi-Stakeholder Sustainability Alliances (MSSAs) based on describing the platforms formed and/or joined by the fifty largest food and beverage multinational corporations (MNCs). It develops an inductive framework on how MNCs use MSSAs to effectively signal to

  3. Towards more sustainable management of European food waste: Methodological approach and numerical application.

    Science.gov (United States)

    Manfredi, Simone; Cristobal, Jorge

    2016-09-01

    Trying to respond to the latest policy needs, the work presented in this article aims at developing a life-cycle based framework methodology to quantitatively evaluate the environmental and economic sustainability of European food waste management options. The methodology is structured into six steps aimed at defining boundaries and scope of the evaluation, evaluating environmental and economic impacts and identifying best performing options. The methodology is able to accommodate additional assessment criteria, for example the social dimension of sustainability, thus moving towards a comprehensive sustainability assessment framework. A numerical case study is also developed to provide an example of application of the proposed methodology to an average European context. Different options for food waste treatment are compared, including landfilling, composting, anaerobic digestion and incineration. The environmental dimension is evaluated with the software EASETECH, while the economic assessment is conducted based on different indicators expressing the costs associated with food waste management. Results show that the proposed methodology allows for a straightforward identification of the most sustainable options for food waste, thus can provide factual support to decision/policy making. However, it was also observed that results markedly depend on a number of user-defined assumptions, for example on the choice of the indicators to express the environmental and economic performance. © The Author(s) 2016.

  4. Sustainable Food Consumption in the Nexus between National Context and Private Lifestyle

    DEFF Research Database (Denmark)

    Thøgersen, John

    2017-01-01

    that cross-country FRL segments can be meaningfully identified, but that the segment structure differs across Europe’s regions. The joint effect of country class and FRL on sustainable food-related consumer behaviour was analysed by means of GLM (SPSS22). Both country class and FRL significantly account...

  5. Some remarks on computational approaches towards sustainable complex agri-food systems

    NARCIS (Netherlands)

    Perrot, N.; Vries, de Hugo; Lutton, Evelyne; Mil, van H.G.J.; Donner, Mechthild; Tonda, Alberto; Martin, Sophie; Alvarez, Isabel; Bourgine, Paul; Linden, van der E.; Axelos, M.A.V.

    2016-01-01

    Background: Agri-food is one of the most important sectors of the industry in Europe and potentially a major contributor to the global warming. Sustainability issues in this context pose a huge challenge for several reasons: the variety of considered scales, the number of disciplines involved, the

  6. Food governance transformation : aligning food security with sustainable farming practices in developing communities

    NARCIS (Netherlands)

    Otsuki, K.

    2014-01-01

    Conventional approaches used to improve farming practices and access to food in developing communities are underpinned by policy, technology, and the science of modernization. The focus has been on securing a sufficient quantity of food derived from extensive monocultures. This quantity focus is

  7. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

    NARCIS (Netherlands)

    Mpofu, A.; Linnemann, A.R.; Sybesma, W.; Kort, R.; Nout, M.J.R.; Smid, E.J.

    2014-01-01

    A probiotic dairy product was developed on the basis of a traditional dish called mutandabota to enable resource-poor populations in southern Africa to benefit from a functional food. Mutandabota is widely consumed in rural southern Africa, making it an ideal food matrix to carry probiotics. First,

  8. Women as food producers and suppliers in the twentieth century. The case of Zambia.

    Science.gov (United States)

    Muntemba, S

    1982-01-01

    It is argued in this discussion that women's ability to produce and supply food has been deteriorating over time. Although this may have begun in precolonial times, particularly with the advent of merchant capital, 20th century economic and political developments have accelerated the process. This situation applies to peasant production as a whole, but discussion is limited to food production and supply. The discussion attempts to understand and discuss the position of women as food producers and suppliers within the framework of the social relations of production, distribution, and surplus appropriation. Land and labor issues have affected women's food production capabilities adversely, and their ability to supply food has been deteriorating. In those countries where their husbands are wage laborers, women have both fed themselves and their children and have supplemented their husbands' wages through food gifts and by maintaining them during their stay at home before the cycle begins again. Despite the fact that they could not adequately do so, men were obligated to start partially maintaining their families "back home" through cash remittances, but cash came at irregular intervals, or it was insufficient, mainly because of small wages. Some women have tried to increase their food supply capacities by going into seasonal wage labor, but often the wages are too low and the prices of food too high for this strategy to work. The time spent in wage labor could be better spent in their own production, provided the factors of production are favorable to them. The intensification of cash crop production has drawn land and labor away from food crops resulting in local food shortages. This process was realized earlier in West Africa when the colonial government started to import rice from China. Gradually, this became an acceptable food crop, but attempts to grow it in sufficient quantities have benefited only men. With the growing urban population rice became a viable

  9. Sustainability.

    Science.gov (United States)

    Chang, Chein-Chi; DiGiovanni, Kimberly; Mei, Ying; Wei, Li

    2016-10-01

    This review on Sustainability covers selected 2015 publications on the focus of Sustainability. It is divided into the following sections : • Sustainable water and wastewater utilities • Sustainable water resources management • Stormwater and green infrastructure • Sustainability in wastewater treatment • Life cycle assessment (LCA) applications • Sustainability and energy in wastewater industry, • Sustainability and asset management.

  10. Sustainable fuel, food, fertilizer and ecosystems through a global artificial photosynthetic system: overcoming anticompetitive barriers

    Science.gov (United States)

    Bruce, Alex; Faunce, Thomas

    2015-01-01

    This article discusses challenges that artificial photosynthetic (AP) systems will face when entering and competing in a global market characterized by established fossil fuel technology. It provides a perspective on the neoliberal principles underpinning much policy entrenching such environmentally destructive technology and outlines how competition law could aid overcoming these hurdles for AP development. In particular, it critiques the potential for competition law to promote a global AP initiative with greater emphasis on atmospheric carbon dioxide and nitrogen fixation (as well as solar-driven water splitting) to produce an equitable, globally distributed source of human food, fertilizer and biosphere sustainability, as well as hydrogen-based fuel. Some relevant strategies of competition law evaluated in this context include greater citizen–consumer involvement in shaping market values, legal requirements to factor services from the natural environment (i.e. provision of clean air, water, soil pollution degradation) into corporate costs, reform of corporate taxation and requirements to balance maximization of shareholder profit with contribution to a nominated public good, a global financial transactions tax, as well as prohibiting horizontal cartels, vertical agreements and unilateral misuse of market power. PMID:26052427

  11. Sustainable fuel, food, fertilizer and ecosystems through a global artificial photosynthetic system: overcoming anticompetitive barriers.

    Science.gov (United States)

    Bruce, Alex; Faunce, Thomas

    2015-06-06

    This article discusses challenges that artificial photosynthetic (AP) systems will face when entering and competing in a global market characterized by established fossil fuel technology. It provides a perspective on the neoliberal principles underpinning much policy entrenching such environmentally destructive technology and outlines how competition law could aid overcoming these hurdles for AP development. In particular, it critiques the potential for competition law to promote a global AP initiative with greater emphasis on atmospheric carbon dioxide and nitrogen fixation (as well as solar-driven water splitting) to produce an equitable, globally distributed source of human food, fertilizer and biosphere sustainability, as well as hydrogen-based fuel. Some relevant strategies of competition law evaluated in this context include greater citizen-consumer involvement in shaping market values, legal requirements to factor services from the natural environment (i.e. provision of clean air, water, soil pollution degradation) into corporate costs, reform of corporate taxation and requirements to balance maximization of shareholder profit with contribution to a nominated public good, a global financial transactions tax, as well as prohibiting horizontal cartels, vertical agreements and unilateral misuse of market power.

  12. The value of producing food, energy, and ecosystem services within an agro-ecosystem

    DEFF Research Database (Denmark)

    Porter, John Roy; Constanza, Robert; Sandhu, Harpinder

    2009-01-01

    Ecosystem Services within an Agro- Ecosystem Agricultural ecosystems produce food, fiber, and nonmarketed ecosystem services (ES). Agriculture also typically involves high negative external costs associated with, for example, fossil fuel use. We estimated, via fieldscale ecological monitoring...... and economic value-transfer methods, the market and nonmarket ES value of a combined food and energy (CFE) agro-ecosystem that simultaneously produces food, fodder, and bioenergy. Such novel CFE agro-ecosystems can provide a significantly increased net crop, energy, and nonmarketed ES compared...... with conventional agriculture, and require markedly less fossil-based inputs. Extrapolated to the European scale, the value of nonmarket ES from the CFE system exceeds current European farm subsidy payments. Such integrated food and bioenergy systems can thus provide environmental value for money for European Union...

  13. Community Development to Feed the Family in Northern Manitoba Communities: Evaluating Food Activities based on Their Food Sovereighnty, Food Security, and Sustainable Livelihood Outcomes

    Directory of Open Access Journals (Sweden)

    Mohammad Ashraful Alam

    2012-12-01

    Full Text Available This article explores food-related activities and their impacts on sustainable livelihood assets, food sovereignty, and food security, and provides insight for future food-related community development. Analysis is based on community food assessments conducted in 14 Northern Manitoba communities and included a food security survey, price survey, and interviews. The lack of community control over development in First Nation and other Northern remote and rural communities in Northern Manitoba is found to undermine both food sovereignty and sustainable livelihoods, while creating high levels of food insecurity. According to logit models, sharing country foods increases food sovereignty and sustainable livelihoods, and has a stronger relationship to food security than either road access to retail stores in urban centres or increased competition between stores. The model predicts that rates of food insecurity for a community with a country foods program and with access to public transit and roads at 95% would be lower than the Canadian average of 92%.RÉSUMÉCet article explore les activités relatives à l’alimentation et leur impact sur les biens durables ainsi que sur la souveraineté et la sécurité alimentaires tout en ouvrant des perspectives sur le développement communautaire futur relatif à l’alimentation. L’analyse se fonde sur une recherche menée dans quatorze communautés du nord du Manitoba et comprend un premier sondage sur la sécurité alimentaire, un second sondage sur les prix, et des entrevues. Le manque de contrôle du développement dans les communautés reculées du nord du Manitoba, tant autochtones que non-autochtones, mine à la fois la souveraineté alimentaire et les moyens d’existence durables tout en provoquant de hauts niveaux d’insécurité alimentaire. Selon un modèle Logit, le partage d’aliments locaux permet une souveraineté alimentaire et une autonomie durable tout en ayant un meilleur impact sur la

  14. Sustainable agro-food supply chain design using two-stage hybrid multi-objective decision-making approach

    NARCIS (Netherlands)

    Allaoui, Hamid; Guo, Yuhan; Choudhary, Alok; Bloemhof-Ruwaard, J.M.

    2017-01-01

    Sustainability of agro-food supply chains has recently become the subject of greater interest from consumers, firms, governmental organizations and academia as the environment continues to deteriorate. One of the most critical factors influencing the sustainability of an agro-food supply chain is

  15. EUROPEAN TRADITIONAL FOOD PRODUCERS AND MARKETING CAPABILITIES: AN APPLICATION OF MARKETING MANAGEMENT PROCESS

    OpenAIRE

    Banterle, Alessandro; Cavaliere, Alessia; Stranieri, Stefanella; Carraresi, Laura

    2009-01-01

    The purpose of this paper is to evaluate the marketing management capabilities of SMEs producing traditional food products, in order to analyse the market orientation of SMEs in the food industry. Following the theoretical approach of Market Orientation, our analysis is based on an assessment of the marketing management process. The methodology refers to a survey developed through a questionnaire published on the web, and a sample of 371 firms based in Belgium, Italy, Spain, the Czech Republi...

  16. KNOWLEDGE BASED ECONOMY VS. SUSTAINABLE AGRO-FOOD SYSTEMS; BEST PRACTICES

    Directory of Open Access Journals (Sweden)

    Carmen Beatrice PĂUNA

    2017-05-01

    Full Text Available Knowledge based economy, found in more than one fields, started – considering agriculture – from a transition premise towards sustainable agro-food systems. The conceptual boundaries between the two major paradigms on sustainable development of agriculture, namely the agro-industrial paradigm and the integrated territorial paradigm, is used nowadays for teaching and research purpose, as a comparison basis with an ideal case, mostly because we only have hybrid models which tend to coexist, always improving the food and goods production, also promoting innovative agro-food systems. This paper highlights the idea that the establishment of an institutional and legal framework, will have a catalytic role acting as an engine of economic growth and boosting the development of agricultural systems by mobilizing entrepreneurs in agriculture and related areas. In this regard, we present best practices of economic actors engaged in meta network of agriculture clusters.

  17. Collaboration for Transformation: Community-Campus Engagement for Just and Sustainable Food Systems

    Science.gov (United States)

    Levkoe, Charles Z.; Andrée, Peter; Bhatt, Vikram; Brynne, Abra; Davison, Karen M.; Kneen, Cathleen; Nelson, Erin

    2016-01-01

    This article focuses on the collaborations between academics and community-based organizations seeking to fundamentally reorganize the way food is produced, distributed, and consumed as well as valued. The central research question investigates whether and how the growth of community--campus engagement (CCE) can strengthen food movements. Drawing…

  18. Recipe for a Better Tomorrow: A Food Industry Perspective on Sustainability and Our Food System

    Science.gov (United States)

    Wasserman, Arlin

    2009-01-01

    The food and agriculture sector is central to efforts to improve public health today and protect and restore natural systems necessary to support good health in the future. The sector has a greater direct impact on land and water resources, employment, and economic activity than any other. And, from a finite resource base, it is underpinning not only food and fiber production but is increasingly relied upon to provide the raw materials for energy, building materials, packaging, and nonfood consumable products. This commentary reviews consumer attitudes and the transformational changes required in the food and agriculture sector to meet today's needs and ensure a better tomorrow. PMID:23144679

  19. Recipe for a Better Tomorrow: A Food Industry Perspective on Sustainability and Our Food System.

    Science.gov (United States)

    Wasserman, Arlin

    2009-07-01

    The food and agriculture sector is central to efforts to improve public health today and protect and restore natural systems necessary to support good health in the future. The sector has a greater direct impact on land and water resources, employment, and economic activity than any other. And, from a finite resource base, it is underpinning not only food and fiber production but is increasingly relied upon to provide the raw materials for energy, building materials, packaging, and nonfood consumable products. This commentary reviews consumer attitudes and the transformational changes required in the food and agriculture sector to meet today's needs and ensure a better tomorrow.

  20. Barriers to the development of the short supply chain for local food producers in Romania

    Directory of Open Access Journals (Sweden)

    Lavinia DOVLEAC

    2017-07-01

    Full Text Available This article highlights the importance of short food supply chains for the development of rural areas in Romania, considering the increasing demand of the population for healthy food. A proper functionality of these local food supply chains brings benefits to producers, consumers and the local community, but some issues must be solved. This article presents the results of a qualitative marketing research study conducted for identifying the difficulties in this sector. The study aimed to identify the small producers’ opinions on the barriers to the development of these supply chains and how they could be helped to sell their products at a fair price.

  1. Towards more sustainable diets: Insights from the food philosophies of "gourmets" and their relevance for policy strategies.

    Science.gov (United States)

    Schösler, Hanna; de Boer, Joop

    2018-04-25

    Food has become a central focus for the achievement of sustainability objectives. One of the current challenges is that promoting food sustainability requires much more attention to cultural and social contexts and the food philosophies of specific groups of consumers. The present paper focuses on those consumers in the Netherlands who intrinsically appreciate the taste and the quality of food (hereafter "gourmets"). Our expectation was that, due to their respect for the origin of food and their distance from mainstream food culture, the gourmets may be able to reveal practices and cultural assumptions that help to find entry points for promoting more sustainable food choices among the general population. Drawing on literature about gastronomy, Slow Food and craft consumption, fifteen in-depth interviews were held to examine the food philosophies of individual gourmets from a health and sustainability perspective. The results demonstrated how the values of pleasure of taste, food competences and social relatedness may contribute to the extent of complementarity between culinary and ethical principles. Entry points for promoting change in a more sustainable direction include a shift from quantity to quality, such as meals with less but better meat, a shift towards making meals less focused on meat and a general open-mindedness towards other eating styles (a new look at vegetables), a shift to planning for a competent use of leftovers and a shift in willingness to accept limitations on food choices, such as the seasonal unavailability of food. Copyright © 2018. Published by Elsevier Ltd.

  2. Prevalence of extended-spectrum beta-lactamase-producing bacteria in food

    Directory of Open Access Journals (Sweden)

    Tham J

    2012-10-01

    Full Text Available Johan Tham,1 Mats Walder,2 Eva Melander,2,3 Inga Odenholt11Infectious Diseases Unit, Department of Clinical Sciences, 2Medical Microbiology, Department of Laboratory Medicine, Lund University, Malmö, Sweden; 3Department of Infection Control, Laboratory Medicine, Skåne County, SwedenAbstract: Extended-spectrum β-lactamase (ESBL-producing Enterobacteriaceae with Cefotaximase–München (CTX-M enzymes are rapidly increasing worldwide and pose a threat to health care. ESBLs with CTX-M enzymes have been isolated from animals and different food products, but it is unknown if food imported from the Mediterranean area may be a possible reservoir of these bacteria. During 2007–2008, swab samples from food across different retail outlets (mostly food from the Mediterranean countries and Swedish chicken were collected. Escherichia coli strains from Swedish meat and E. coli isolates from unspecified food from a Swedish food testing laboratory were also examined. In 349 of the 419 swab samples, growth of Enterobacteriaceae was found. In most of the samples, there was also growth of Gram-negative environmental bacteria. Air dry-cured products contained significantly less Enterobacteriaceae isolates compared to lettuces; however, none of the examined Enterobacteriaceae harbored ESBLs. This study did not support the theory that imported food from the Mediterranean area or Swedish domestic food might constitute an important vehicle for the dissemination of ESBL-producing Enterobacteriaceae; however, a spread from food to humans may have occurred after 2008.Keywords: ESBL, antibiotic resistance, zoonosis, food, Enterobacteriaceae

  3. Extending the scope of eco-labelling in the food industry to drive change beyond sustainable agriculture practices.

    Science.gov (United States)

    Miranda-Ackerman, Marco A; Azzaro-Pantel, Catherine

    2017-12-15

    New consumer awareness is shifting industry towards more sustainable practices, creating a virtuous cycle between producers and consumers enabled by eco-labelling. Eco-labelling informs consumers of specific characteristics of products and has been used to market greener products. Eco-labelling in the food industry has yet been mostly focused on promoting organic farming, limiting the scope to the agricultural stage of the supply chain, while carbon labelling informs on the carbon footprint throughout the life cycle of the product. These labelling strategies help value products in the eyes of the consumer. Because of this, decision makers are motivated to adopt more sustainable models. In the food industry, this has led to important environmental impact improvements at the agricultural stage, while most other stages in the Food Supply Chain (FSC) have continued to be designed inefficiently. The objective of this work is to define a framework showing how carbon labelling can be integrated into the design process of the FSC. For this purpose, the concept of Green Supply Chain Network Design (GSCND) focusing on the strategic decision making for location and allocation of resources and production capacity is developed considering operational, financial and environmental (CO 2 emissions) issues along key stages in the product life cycle. A multi-objective optimization strategy implemented by use of a genetic algorithm is applied to a case study on orange juice production. The results show that the consideration of CO 2 emission minimization as an objective function during the GSCND process together with techno-economic criteria produces improved FSC environmental performance compared to both organic and conventional orange juice production. Typical results thus highlight the importance that carbon emissions optimization and labelling may have to improve FSC beyond organic labelling. Finally, CO 2 emission-oriented labelling could be an important tool to improve the

  4. Eco-sustainable systems based on poly(lactic acid), diatomite and coffee grounds extract for food packaging.

    Science.gov (United States)

    Cacciotti, Ilaria; Mori, Stefano; Cherubini, Valeria; Nanni, Francesca

    2018-06-01

    In the food packaging sector many efforts have been (and are) devoted to the development of new materials in order to reply to an urgent market demand for green and eco-sustainable products. Particularly a lot of attention is currently devoted both to the use of compostable and biobased polymers as innovative and promising alternative to the currently used petrochemical derived polymers, and to the re-use of waste materials coming from agriculture and food industry. In this work, multifunctional eco-sustainable systems, based on poly(lactic acid) (PLA) as biopolymeric matrix, diatomaceous earth as reinforcing filler and spent coffee grounds extract as oxygen scavenger, were produced for the first time, in order to provide a simultaneous improvement of mechanical and gas barrier properties. The influence of the diatomite and the spent coffee grounds extract on the microstructural, mechanical and oxygen barrier properties of the produced films was deeply investigated by means of X-Ray diffraction (XRD), infrared spectroscopy (FT-IR, ATR), scanning electron microscopy (SEM), uniaxial tensile tests, O 2 permeabilimetry measurements. An improvement of both mechanical and oxygen barrier properties was recorded for systems characterised by the co-presence of diatomite and coffee grounds extract, suggesting a possible synergic effect of the two additives. Copyright © 2018 Elsevier B.V. All rights reserved.

  5. Sustainability impact assessment to improve food security of smallholders in Tanzania

    International Nuclear Information System (INIS)

    Schindler, Jana; Graef, Frieder; König, Hannes Jochen; Mchau, Devotha; Saidia, Paul; Sieber, Stefan

    2016-01-01

    The objective of this paper was to assess the sustainability impacts of planned agricultural development interventions, so called upgrading strategies (UPS), to enhance food security and to identify what advantages and risks are assessed from the farmer's point of view in regards to social life, the economy and the environment. We developed a participatory methodological procedure that links food security and sustainable development. Farmers in four different case study villages in rural Tanzania chose their priority UPS. For these UPS, they assessed the impacts on locally relevant food security criteria. The positive impacts identified were mainly attributed to increased agricultural production and its related positive impacts such as increased income and improved access to necessary means to diversify the diet. However, several risks of certain UPS were also indicated by farmers, such as increased workload, high maintenance costs, higher competition among farmers, loss of traditional knowledge and social conflicts. We discussed the strong interdependence of socio-economic and environmental criteria to improve food security for small-scale farmers and analysed several trade-offs in regards to UPS choices and food security criteria. We also identified and discussed the advantages and challenges of our methodological approach. In conclusion, the participatory impact assessment on the farmer level allowed a locally specific analysis of the various positive and negative impacts of UPS on social life, the economy and the environment. We emphasize that only a development approach that considers social, economic and environmental challenges simultaneously can enhance food security.

  6. Toxicants exposures as novel zoonoses: reflections on sustainable development, food safety and veterinary public health.

    Science.gov (United States)

    Frazzoli, C; Mantovani, A

    2010-12-01

    The modern concept of zoonosis considers any detriment to the health and/or quality of human life resulting from relationships with (other) vertebrate or edible or toxic invertebrate animals. Whereas exposure to toxicants through foods of animal origin (a.o.) is a well-established issue, hereby we discuss it as novel zoonoses, from the standpoints of health implications as well as similarities and differences with classical zoonoses caused by biological agents. Novel toxicant-related zoonoses are linked with new issues in food safety, such as the environment-feed-food chain. In fact, the potential effect of the combined and repeated exposure to dietary toxicants is generally long-term and not readily discernible. Endocrine disrupting chemicals in staple foods of a.o. are discussed as a telling example of a food safety issue summing up critical points covered by the definition of sustainable development, also implicating health risks for generations to come. We suggest some critical points to implement the veterinary public health action in sustainable food safety, such as enhancement of Hazard Analysis and Critical Control Points systems for toxicological risk management. © 2010 Blackwell Verlag GmbH.

  7. Writing a Recipe for Teaching Sustainable Food Systems: Lessons from Three University Courses

    Directory of Open Access Journals (Sweden)

    Christy Anderson Brekken

    2018-06-01

    Full Text Available The sustainability of the food system is at the forefront of academic and policy discussions as we face the challenge of providing food security to a growing population amidst environmental uncertainty and depletion, social disruptions, and structural economic shocks and stresses. Crafting a sustainable and resilient food system requires us to go beyond disciplinary boundaries and broaden critical and creative thinking skills. Recent literature calls for examples of pedagogical transformations from food systems courses to identify successful practices and potential challenges. We offer a recipe for what to teach by framing systems thinking concepts, then discuss how to teach it with five learning activities: deductive case studies, experiential learning, reflective narrative learning, system dynamics simulations and scenarios, and inductive/open-ended case studies, implemented with collaborative group learning, inter/trans-disciplinarity, and instructor-modeled co-learning. Each learning activity is animated with concrete examples from our courses at Oregon State University, University of Minnesota, and University of Vermont, USA. We discuss opportunities and challenges implementing these strategies in light of student, instructor, and institutional expectations and constraints. But the challenge is worth the effort, because food system transformation requires active learners and systemic thinkers as engaged citizens, food system advocates, entrepreneurs, and policy makers.

  8. Sustainability impact assessment to improve food security of smallholders in Tanzania

    Energy Technology Data Exchange (ETDEWEB)

    Schindler, Jana, E-mail: jana.schindler@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Land Use Systems, Eberswalder Straße 84, 15374 Müncheberg (Germany); Humboldt Universität zu Berlin, Faculty of Agriculture and Horticulture, Invalidenstr. 42, 10099 Berlin (Germany); Graef, Frieder, E-mail: graef@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Land Use Systems, Eberswalder Straße 84, 15374 Müncheberg (Germany); König, Hannes Jochen, E-mail: hkoenig@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Land Use Systems, Eberswalder Straße 84, 15374 Müncheberg (Germany); Mchau, Devotha, E-mail: dvtmchau@yahoo.com [Agricultural Research Institute (ARI Hombolo/Makutupora), P. O. Box 1676, Dodoma (Tanzania, United Republic of); Saidia, Paul, E-mail: saidiapaul@gmail.com [Sokoine University of Agriculture (SUA) Morogoro, Department of Crop Science and Production, P O. Box 3005, Morogoro (Tanzania, United Republic of); Sieber, Stefan, E-mail: stefan.sieber@zalf.de [Leibniz Centre for Agricultural Landscape Research (ZALF), Institute of Socio-Economics, Eberswalder Straße 84, 15374 Müncheberg (Germany)

    2016-09-15

    The objective of this paper was to assess the sustainability impacts of planned agricultural development interventions, so called upgrading strategies (UPS), to enhance food security and to identify what advantages and risks are assessed from the farmer's point of view in regards to social life, the economy and the environment. We developed a participatory methodological procedure that links food security and sustainable development. Farmers in four different case study villages in rural Tanzania chose their priority UPS. For these UPS, they assessed the impacts on locally relevant food security criteria. The positive impacts identified were mainly attributed to increased agricultural production and its related positive impacts such as increased income and improved access to necessary means to diversify the diet. However, several risks of certain UPS were also indicated by farmers, such as increased workload, high maintenance costs, higher competition among farmers, loss of traditional knowledge and social conflicts. We discussed the strong interdependence of socio-economic and environmental criteria to improve food security for small-scale farmers and analysed several trade-offs in regards to UPS choices and food security criteria. We also identified and discussed the advantages and challenges of our methodological approach. In conclusion, the participatory impact assessment on the farmer level allowed a locally specific analysis of the various positive and negative impacts of UPS on social life, the economy and the environment. We emphasize that only a development approach that considers social, economic and environmental challenges simultaneously can enhance food security.

  9. Role of the European Food Safety Authority (EFSA in providing scientific advice on the welfare of food producing animals

    Directory of Open Access Journals (Sweden)

    Jordi Serratosa

    2010-01-01

    Full Text Available The survey describes the work of the Animal Health and Welfare (AHAW Panel of the European Food Safety Authority (EFSA in the provision of scientific advice on the welfare of food producing animals including animal health and food safety aspects, where relevant, and on the impact of these scientific assessments on the EU regulatory framework. EFSA was created in 2002 with the mission to provide advice and scientific and technical support for the Community legislation and policies in all fields which have a direct or indirect impact on food and feed safety, plant health, environment and animal health and animal welfare. When providing objective and independent science-based advice, the risk assessment approach should be followed, whenever possible. The AHAW Panel of EFSA provides specific advices on risk factors related to animal diseases and welfare, mainly of food producing animals, including fish. According to EFSA’s remit, ethical, socio-economic, cultural and religious aspects are outside the scope of the EFSA’s assessments. Since 2004, the Animal Health and Welfare Panel of EFSA adopted a total of 21 scientific opinions on animal welfare. Animal diseases and food safety aspects have also been taken into account, where relevant. Animal welfare aspects have been considered in some scientific opinions on animal diseases (e.g. AI, FMD. The AHAW Panel is currently working on five scientific opinions on the welfare of dairy cows and on the welfare aspects of the stunning and killing of farmed fish for eight fish species (salmon, trout, carp, eel, tuna, sea bass, sea bream and turbot. The possible interactions and implications for food safety and animal disease have been considered, when relevant, in most of the AW scientific opinions, involving other areas of expertise in EFSA, like Biohazards, Contaminants and Plant Health. The final aim of EFSA’s scientific assessments on animal welfare is to support animal welfare EU legislation on the

  10. A More Sustainable Way for Producing RC Sandwich Panels On-Site and in Developing Countries

    Directory of Open Access Journals (Sweden)

    Lorenzo Graziani

    2017-03-01

    Full Text Available The purpose of this work is to assess if traditionally used welded connectors for joining the two skins of reinforced concrete (RC sandwich panels, used as structural walls and horizontal structural elements, can be substituted with bent ones. In this way, the scope of the effort is to reduce drastically the energy required during manufacturing, thus having a much more sustainable building product. Wire mesh on site production, in fact, requires a large amount of energy for the welding process, as stated by several Environmental Product Declaration (EPD. In addition, the production of sandwich panels with bent connectors requires a low level of automation and no qualified labor allowing the diffusion in developing countries. The procedures used to execute the work were both experimental and numerical. Structural performances were examined by testing full-scale sandwich panels under (axial and eccentric compression and flexural loads. Additionally, a Finite Element (FE study was developed to investigate and to optimize the dimension of welded mesh and the number of connectors. The major findings show that it is possible to substitute welded connectors with bent ones without compromising the structural performance of the tested RC sandwich panels, thus having a more sustainable way for producing these last ones.

  11. MOTIVATIONS FOR INVOLVEMENT IN URBAN CATFISH FARMING AND SUSTAINABLE FOOD SECURITY IN NIGERIA

    Directory of Open Access Journals (Sweden)

    Afolabi Monisola TUNDE

    2017-10-01

    Full Text Available Fish farming is known as one of the ways of ensuring food security and alleviating poverty through income generation. It is very common in the urban areas of Nigeria because of great demand for fish. This study determines motivations for involvement in urban catfish farming and sustainable food security in Ilorin, Kwara State, Nigeria. Specifically, the study identifies fish farmers and their socio-demographic characteristics in the study area; it examines motives of fish farming; examines the contributions of fish farming to household food security; and assesses the challenges faced by fish farmers for increased production. Both primary and secondary sources of information were employed and a total of 120 fish farmers were sampled randomly with copies of structured questionnaire. Frequency counts, percentages, tabulations and matrix ranking were employed to analyze the gathered data. The findings revealed that catfish production has actually contributed immensely to sustainable food security by making fish available, accessible and stable within the study area. The main motive for involvement in fish farming by the farmers includes food security (with a mean value of 3.80. This was followed by income supplement (x = 3.50, source of employment (x = 3.42 and increase in price of meat (x = 3.37. It can therefore be concluded that catfish farming in the study area has not only improve practitioners’ food security but has also contributed immensely to their income. The paper recommends the need to include fish farming in urban planning and that it should be encouraged in both rural and urban areas so as to have sustainable food security in the country as a whole.

  12. Agroecology and sustainable food systems: Participatory research to improve food security among HIV-affected households in northern Malawi.

    Science.gov (United States)

    Nyantakyi-Frimpong, Hanson; Mambulu, Faith Nankasa; Bezner Kerr, Rachel; Luginaah, Isaac; Lupafya, Esther

    2016-09-01

    This article shares results from a long-term participatory agroecological research project in northern Malawi. Drawing upon a political ecology of health conceptual framework, the paper explores whether and how participatory agroecological farming can improve food security and nutrition among HIV-affected households. In-depth interviews were conducted with 27 farmers in HIV-affected households in the area near Ekwendeni Trading Centre in northern Malawi. The results show that participatory agroecological farming has a strong potential to meet the food, dietary, labour and income needs of HIV-affected households, whilst helping them to manage natural resources sustainably. As well, the findings reveal that place-based politics, especially gendered power imbalances, are imperative for understanding the human impacts of the HIV/AIDS epidemic. Overall, the study adds valuable insights into the literature on the human-environment dimensions of health. It demonstrates that the onset of disease can radically transform the social relations governing access to and control over resources (e.g., land, labour, and capital), and that these altered social relations in turn affect sustainable disease management. The conclusion highlights how the promotion of sustainable agroecology could help to partly address the socio-ecological challenges associated with HIV/AIDS. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Sustainability of processed foods supply chain: Social, economic and territorial performance

    Directory of Open Access Journals (Sweden)

    Beber Caetano

    2016-01-01

    Full Text Available In a global market, food companies engaged in sustainable development must now integrate the economic and social component. However the tools to assess it are lacking. Several theoretical frameworks have been developed to define social sustainability and its implementation. The attributional approaches, pathways or capabilities methods have emerged, based on a functional unit of a good or service along the supply chain. This paper proposes a new method to assess social economic and territorial performances of a food chain as a whole on a Territory. It is divided into four components: (i dignity and well-being of workers, (ii contribution to local life, (iii fairness and integrity of business practices, and (iv creation of material and intangible wealth. 50 criteria are used according to international, national or sectoral references. This generic method applicable to any sector of processed food products aims to identify where are the areas of improvement to qualify the sector as socially sustainable. An application to the wine Beaujolais and Burgundy wine was performed from surveys of 35 production and trade operators in 2014. The results show that the sector is particularly effective for the promotion of the territory, local life participation, loyalty and integrity of business practices; some improvement is still possible for the welfare of workers and the creation of material wealth. This method can be coupled with the environmental performance determined by the life cycle analysis in order to assess the sustainability in its entirety.

  14. Characteristics of the home food environment that mediate immediate and sustained increases in child fruit and vegetable consumption: mediation analysis from the Healthy Habits cluster randomised controlled trial.

    Science.gov (United States)

    Wyse, Rebecca; Wolfenden, Luke; Bisquera, Alessandra

    2015-09-17

    The home food environment can influence the development of dietary behaviours in children, and interventions that modify characteristics of the home food environment have been shown to increase children's fruit and vegetable consumption. However to date, interventions to increase children's fruit and vegetable consumption have generally produced only modest effects. Mediation analysis can help in the design of more efficient and effective interventions by identifying the mechanisms through which interventions have an effect. This study aimed to identify characteristics of the home food environment that mediated immediate and sustained increases in children's fruit and vegetable consumption following the 4-week Healthy Habits telephone-based parent intervention. Analysis was conducted using 2-month (immediate) and 12-month (sustained) follow-up data from a cluster randomised control trial of a home food environment intervention to increase the fruit and vegetable consumption of preschool children. Using recursive path analysis, a series of mediation models were created to investigate the direct and indirect effects of immediate and sustained changes to characteristics of the home food environment (fruit and vegetable availability, accessibility, parent intake, parent providing behaviour, role-modelling, mealtime eating practices, child feeding strategies, and pressure to eat), on the change in children's fruit and vegetable consumption. Of the 394 participants in the randomised trial, 357 and 329 completed the 2- and 12-month follow-up respectively. The final mediation model suggests that the effect of the intervention on the children's fruit and vegetable consumption was mediated by parent fruit and vegetable intake and parent provision of these foods at both 2- and 12-month follow-up. Analysis of data from the Healthy Habits trial suggests that two environmental variables (parental intake and parent providing) mediate the immediate and sustained effect of the

  15. 77 FR 69634 - Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

    Science.gov (United States)

    2012-11-20

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0784] Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals... Effectiveness of Anticoccidial Drugs in Food-Producing Animals.'' The guidance provides guidance to industry for...

  16. Generation of Food-Grade Lactococcal Starters Which Produce the Lantibiotics Lacticin 3147 and Lacticin 481

    Science.gov (United States)

    O'Sullivan, Lisa; Ryan, Maire P.; Ross, R. Paul; Hill, Colin

    2003-01-01

    Transconjugant lactococcal starters which produce both lantibiotics lacticin 3147 and lacticin 481 were generated via conjugation of large bacteriocin-encoding plasmids. A representative of one of the resultant strains proved more effective at killing Lactobacillus fermentum and inhibiting the growth of Listeria monocytogenes LO28H than either of the single bacteriocin-producing parental strains, demonstrating the potential of these transconjugants as protection cultures for food safety applications. PMID:12788782

  17. Ethanol Production from Enzymatically Treated Dried Food Waste Using Enzymes Produced On-Site

    Directory of Open Access Journals (Sweden)

    Leonidas Matsakas

    2015-01-01

    Full Text Available The environmental crisis and the need to find renewable fuel alternatives have made production of biofuels an important priority. At the same time, the increasing production of food waste is an important environmental issue. For this reason, production of ethanol from food waste is an interesting approach. Volumes of food waste are reduced and ethanol production does not compete with food production. In this work, we evaluated the possibility of using source-separated household food waste for the production of ethanol. To minimize the cost of ethanol production, the hydrolytic enzymes that are necessary for cellulose hydrolysis were produced in-house using the thermophillic fungus Myceliophthora thermophila. At the initial stage of the study, production of these thermophilic enzymes was studied and optimized, resulting in an activity of 0.28 FPU/mL in the extracellular broth. These enzymes were used to saccharify household food waste at a high dry material consistency of 30% w/w, followed by fermentation. Ethanol production reached 19.27 g/L with a volumetric productivity of 0.92 g/L·h, whereas only 5.98 g/L of ethanol was produced with a volumetric productivity of 0.28 g/L·h when no enzymatic saccharification was used.

  18. Food security, wheat production and policy in South Africa: Reflections on food sustainability and challenges for a market economy

    Directory of Open Access Journals (Sweden)

    Francois de Wet

    2018-01-01

    Full Text Available The traditional concept of security has broadened over the past decades. Food security in South Africa is an imperative for human and non-human survival. In the contemporary political economy, there is a real nexus between globalisation, exploitation, the state, scarcity of resources, the market, peoples’ need to feel secure, notions of state responsibility and food production. Political economy and human security in theoretical debates and face-to-face politics are intrinsically linked. The notion of a ‘secure community’ changed. Food security and the right to quality living became a social imperative. Understanding current agricultural economics requires the ability to link security and access to food for all. In this case study, wheat production in South Africa is addressed against the interface of the global and the local including South Africa’s transition to a democratic and constitutional state with a Bill of Rights. The current security approach represents a more comprehensive understanding of what security is meant to be and include, amongst others, housing security, medical security, service delivery and food security, as set out in the Millennium Development Goals and the subsequent Sustainable Development Goals. The issue of food security is addressed here with particular reference to wheat production, related current government policies and the market economy. The authors chose to limit their socio-economic focus to a specific sector of the agricultural market, namely wheat, rather than discuss food security in South Africa in general. Wheat was chosen as a unit of analysis because as a crop, wheat used in bread is one of the staples for the majority of South Africans and given the current negative economic developments, wheat as a staple is likely to remain integral, if not increasing its status of dependability

  19. 21 CFR 530.20 - Conditions for permitted extralabel animal and human drug use in food-producing animals.

    Science.gov (United States)

    2010-04-01

    ... consumption: (1) Such use must be accomplished in accordance with an appropriate medical rationale; and (2) If... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Conditions for permitted extralabel animal and human drug use in food-producing animals. 530.20 Section 530.20 Food and Drugs FOOD AND DRUG...

  20. The sale of tarantulas in Cambodia for food or medicine: is it sustainable?

    Directory of Open Access Journals (Sweden)

    A.L. Yen

    2013-01-01

    Full Text Available The sale of tarantulas for either human consumption or for preparation of medicines has become more widespread in Cambodia over the last 10-20 years. With increased media exposure, the trade seems to be increasing, but there are serious questions as to its sustainability because of possible over-collecting of the spiders and also loss of habitats. This note outlines some of the fundamental questions that need to be addressed if this spider trade is to be sustainable or else we could see the loss of an important link in the forest food chain.

  1. Fair and sustainable food systems: from vicious cycles to virtuous circles

    Energy Technology Data Exchange (ETDEWEB)

    Pimbert, Michel

    2012-06-15

    Modern industrial food, energy and water systems are fundamentally unsustainable. Their linear, and increasingly globalised, structure assumes that the Earth has an endless supply of natural resources at one end, and a limitless capacity to absorb waste and pollution at the other. Our continued reliance on these industrial systems is pushing the world into a vicious cycle of food shortages, climate chaos, famine and disaster. How can we transform our production models for food, energy and water to deliver lower ecological and social footprints? The answer lies in using circular models that mimic natural systems to reduce both external inputs and waste. Case studies from across the world show that circular production systems can and do work for sustainability and equity. But these remain largely isolated examples. Upscaling successful circular systems for food, energy, water and waste management requires policymakers to act on seven fronts.

  2. Exposure to chemicals in food packaging as a sustainability trade-off in LCA

    DEFF Research Database (Denmark)

    Ernstoff, Alexi; Muncke, Jane; Trier, Xenia

    2016-01-01

    Hazardous chemicals in packaging, including ‘eco-friendly’ and recycled food packaging, can migrate into food and expose humans. LCA has been fundamental to indicate more ‘eco-friendly’ packages, but currently LCA does not consider exposure to chemical migrants and methods have not yet been...... but to provide life cycle context to compare the magnitude of characterized exposure to chemicals in packaging, in order to elucidate if this exposure pathway is important. We detail estimates of life cycle exposure to one known hazardous chemical in polystyrene packaging (styrene) that has data available...... developed. In this study we question if exposure to chemicals in food packaging should be considered as a sustainable design consideration, i.e. if this human health risk is relevant in a life cycle context. To answer this question, we focus on developing methods to quantify exposure to chemicals in food...

  3. Relationships between Danish food producers and retail chains in four countries

    DEFF Research Database (Denmark)

    Skytte, Hans

    The purpose of this paper is to present a model of relationships between food producers and retailers. The model is built on the constructivist paradigm, conceptual frameworks and an analysis of a number of companies. In this paper two conceptual frameworks are developed; one concerns the organis...

  4. Data sheet based countermeasure evaluation for radioactively contaminated Nordic food-producing areas

    International Nuclear Information System (INIS)

    Andersson, K.G.; Roed, J.; Rantavaara, A.; Rosen, K.; Salbu, B.; Skipperud, L.

    2002-01-01

    A Nordic expert group has identified and critically evaluated the countermeasures that may potentially be implemented in connection with major nuclear accident situations contaminating Nordic food-producing areas. This paper demonstrates how the derived technical information can be applied by decision-makers to identify practicable and cost-effective means for mitigation of the impact of contamination. (au)

  5. Genome Sequence of Talaromyces atroroseus, Which Produces Red Colorants for the Food Industry

    DEFF Research Database (Denmark)

    Thrane, Ulf; Rasmussen, Kasper Bøwig; Petersen, Bent

    2017-01-01

    Talaromyces atroroseus is a known producer of Monascus colorants suitable for the food industry. Furthermore, genetic tools have been established that facilitate elucidation and engineering of its biosynthetic pathways. Here, we report the draft genome of a potential fungal cell factory, T...

  6. Data sheet based countermeasure evaluation for radioactively contaminated Nordic food-producing areas

    Energy Technology Data Exchange (ETDEWEB)

    Andersson, K.G.; Roed, J. [Risoe National Lab., Roskilde (Denmark); Rantavaara, A. [STUK, Helsinki (Finland); Rosen, K. [Swedish Univ. of Agricultural Sciences, Uppsala (Sweden); Salbu, B.; Skipperud, L. [Agricultural Univ. of Norway, Aas (Norway)

    2002-04-01

    A Nordic expert group has identified and critically evaluated the countermeasures that may potentially be implemented in connection with major nuclear accident situations contaminating Nordic food-producing areas. This paper demonstrates how the derived technical information can be applied by decision-makers to identify practicable and cost-effective means for mitigation of the impact of contamination. (au)

  7. Knowledge and Attitudes of Produce and Seafood Processors and Food Safety Educators Regarding Nonthermal Processes

    Science.gov (United States)

    Pivarnik, Lori F.; Richard, Nicole L.; Gable, Robert K.; Worobo, Randy W.

    2016-01-01

    A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was sent via e-mail notification with the survey link through professional listserves. The survey…

  8. Food safety standards in the fresh produce supply chain: advantages and disadvantages

    NARCIS (Netherlands)

    Uyttendaele, M.; Jacxsens, L.; Boxstael, Van S.; Kirezieva, K.; Luning, P.

    2015-01-01

    Abstract : Food safety standards in the fresh produce supply chain are discussed in view of the outcomes of a European Union Directorates General (EU DG) Research project FP7 Veg-i-Trade ‘Impact of climate change and international trade on the safety of fresh produce’. Various standards are outlined

  9. Relationships between food producers and retail chains: From a constructivist perspective

    DEFF Research Database (Denmark)

    Skytte, Hans

    This paper presents preliminary results from a large project in which we developed a new way of looking at interaction and relationships between companies. Our main focus of interest in the project was the relationships between food producers and retail chains. The project investigated the cooper......This paper presents preliminary results from a large project in which we developed a new way of looking at interaction and relationships between companies. Our main focus of interest in the project was the relationships between food producers and retail chains. The project investigated...... the cooperation between Danish food producers and retail chains in four countries regarding trade in pork and pork-based products. The paradigmatic outset in the project was the constructivist paradigm. Based on theories on organisational identity, organisational image, organisational fields, plausibility......, product development, and construction of meaning and shared meaning, an analytical framework was developed. The theoretical framework subsequently - founded on a grounded theory approach - was used as the basis for the analysis. The paper concludes with a number of recommen¬dations for food producers...

  10. Relationships between food producers and retail chains seen as shared meanings

    DEFF Research Database (Denmark)

    Skytte, Hans

    This paper presents a new theory on relationships between producers and retail chains. This theory is a result of a project which investigated the cooperation between Danish abattoirs and food processors, and retail chains in four countries. The new theory's main point is that relationships betwe...

  11. The applicability of micro-filters produced by nuclear methods in the food industry

    International Nuclear Information System (INIS)

    Szabo, S.A.; Ember, G.

    1982-01-01

    Problems of the applicability in the food industry of micro-filters produced by nuclear methods are dealt with. Production methods of the polymeric micro-filters, their main characteristics as well as their most important application fields (breweries, dairies, alcoholic- and soft-drink plants, wine industry) are briefly reviewed. (author)

  12. Farming Chicago: Prospects for Higher Education Support of Sustainable Urban Food Systems in the U.S. Heartland

    Science.gov (United States)

    Rosing, Howard; Block, Daniel R.

    2017-01-01

    The article highlights recent food policies in Chicago with the goal of exploring how higher education institutions can contribute to development of sustainable food resources for residents of North American cities. Thousands of Chicago residents face daily challenges accessing fresh food due to income constraints and/or lack of proximity to food…

  13. Food for all in a sustainable world: the IIASA food and agriculture program

    Energy Technology Data Exchange (ETDEWEB)

    Parikh, K.; Rabar, F. (eds.)

    1981-01-01

    This report summarizes the presentations at the conference which focus on understanding of national and international policy options to alleviate present food problems and to prevent future ones. Major emphasis is placed on methodological work that permits evaluations of national and international policy strategies in an interdependent world.

  14. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets

    NARCIS (Netherlands)

    Dwivedi, Sangam L.; Lammerts van Bueren, Edith T.; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D.; Ortiz, Rodomiro

    2017-01-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived

  15. Characteristics of sustainable bio-solid fuel produced from sewage sludge as a conventional fuel substitute

    International Nuclear Information System (INIS)

    Jung, Bongjin; Nam, Wonjun; Lee, Na-Yeon; Kim, Kyung-Hoon

    2010-01-01

    Safely final disposal of sewage sludge which is being increased every year has already become serious problems. As one of the promising technologies to solve this problem, thermal drying method has been attracting wide attention due to energy recovery from sewage sludge. This paper describes several characteristics of sustainable bio-solid fuel, as a conventional fuel substitute, produced from sewage sludge drying and granulation plant having the treatment capacity of 10 ton/ day. This plant has been successfully operated many times and is now designing for scale-up. Average moisture content of twelve kinds of bio-solid fuels produced from the plant normally less than 10 wt% and average shape of them is mainly composed of granular type having a diameter of 2-8 mm for easy handling and transportation to the final market destinations. Average higher heating value, which is one of the important properties to estimate the possibility of available energy, of bio-solid fuels is about 3800 kcal/ kg as dry basis. So they can be utilized to supply energy in the coal power plant and cement kiln etc. as a conventional fuel substitute for a beneficial reuse. Characteristics including proximate analysis, ultimate analysis, contents of heavy metals, wettability etc. of bio-solid fuels have been also analyzed for the environmentally safe re utilization. (author)

  16. COMPANION ANIMALS SYMPOSIUM: Rendered ingredients significantly influence sustainability, quality, and safety of pet food.

    Science.gov (United States)

    Meeker, D L; Meisinger, J L

    2015-03-01

    The rendering industry collects and safely processes approximately 25 million t of animal byproducts each year in the United States. Rendering plants process a variety of raw materials from food animal production, principally offal from slaughterhouses, but include whole animals that die on farms or in transit and other materials such as bone, feathers, and blood. By recycling these byproducts into various protein, fat, and mineral products, including meat and bone meal, hydrolyzed feather meal, blood meal, and various types of animal fats and greases, the sustainability of food animal production is greatly enhanced. The rendering industry is conscious of its role in the prevention of disease and microbiological control and providing safe feed ingredients for livestock, poultry, aquaculture, and pets. The processing of otherwise low-value OM from the livestock production and meat processing industries through rendering drastically reduces the amount of waste. If not rendered, biological materials would be deposited in landfills, burned, buried, or inappropriately dumped with large amounts of carbon dioxide, ammonia, and other compounds polluting air and water. The majority of rendered protein products are used as animal feed. Rendered products are especially valuable to the livestock and pet food industries because of their high protein content, digestible AA levels (especially lysine), mineral availability (especially calcium and phosphorous), and relatively low cost in relation to their nutrient value. The use of these reclaimed and recycled materials in pet food is a much more sustainable model than using human food for pets.

  17. IL-9-producing cells in the development of IgE-mediated food allergy.

    Science.gov (United States)

    Shik, Dana; Tomar, Sunil; Lee, Jee-Boong; Chen, Chun-Yu; Smith, Andrew; Wang, Yui-Hsi

    2017-01-01

    Food allergy is a harmful immune reaction driven by uncontrolled type 2 immune responses. Considerable evidence demonstrates the key roles of mast cells, IgE, and TH2 cytokines in mediating food allergy. However, this evidence provides limited insight into why only some, rather than all, food allergic individuals are prone to develop life-threatening anaphylaxis. Clinical observations suggest that patients sensitized to food through the skin early in life may later develop severe food allergies. Aberrant epidermal thymic stromal lymphopoietin and interleukin (IL) 33 production and genetic predisposition can initiate an allergic immune response mediated by dendritic cells and CD4 + TH2 cells in inflamed skin. After allergic sensitization, intestinal IL-25 and food ingestion enhance concerted interactions between type 2 innate lymphoid cells (ILC2s) and CD4 + TH2 cells, which perpetuate allergic reactions from the skin to the gut. IL-4 and cross-linking of antigen/IgE/FcεR complexes induce emigrated mast cell progenitors to develop into the multi-functional IL-9-producing mucosal mast cells, which produce prodigious amounts of IL-9 and mast cell mediators to drive intestinal mastocytosis in an autocrine loop. ILC2s and TH9 cells may also serve as alternative cellular sources of IL-9 to augment the amplification of intestinal mastocytosis, which is the key cellular checkpoint in developing systemic anaphylaxis. These findings provide a plausible view of how food allergy develops and progresses in a stepwise manner and that atopic signals, dietary allergen ingestion, and inflammatory cues are fundamental in promoting life-threatening anaphylaxis. This information will aid in improving diagnosis and developing more effective therapies for food allergy-triggered anaphylaxis.

  18. Water-Energy-Food Nexus : A Platform for Implementing the Sustainable Development Goals

    OpenAIRE

    Stephan, Raya; Mohtar, Rabi H.; Daher, Bassel; Embid, Antonio; Hillers, Astrid; Ganter, Carl; Karlberg, Louise; Martin, Liber; Nairiz, Saeed; Rodriguez, Diego J.; Sarni, Will

    2018-01-01

    This article was developed as an outcome of the “Water-Energy-Food Nexus” High Level Panel (HLP) which took place at the XVI World Water Congress, Cancun Mexico, June 1, 2017. The HLP’s goal was to demonstrate the extent of interconnection between the water, energy, and food Sustainable Development Goals (SDGs) of the United Nations. The HLP highlighted lessons learned from various thematic and regional case studies and experiences. The panel focused on exploring the possible trade-offs among...

  19. Sustainability, energy policy, climatic change, world food supply. Political and legal challenges of the 21th century; Nachhaltigkeit, Energiewende, Klimawandel, Welternaehrung. Politische und rechtliche Herausforderungen des 21. Jahrhunderts

    Energy Technology Data Exchange (ETDEWEB)

    Haertel, Ines (ed.)

    2014-07-01

    The book on sustainability, energy policy, climatic change, world food supply as political challenges in the 21th century includes contributions on the following topics: sustainability and environment, energy and climatic change, agriculture and world food supply.

  20. Harmonizing exposure metrics and methods for sustainability assessments of food contact materials

    DEFF Research Database (Denmark)

    Ernstoff, Alexi; Jolliet, Olivier; Niero, Monia

    2016-01-01

    ) and Cradle to Cradle to support packaging design. Each assessment has distinct context and goals, but can help manage exposure to toxic chemicals and other environmental impacts. Metrics a nd methods to quantify and characterize exposure to potentially toxic chemicals specifically in food packaging are......, however, notably lacking from such assessments. Furthermore, previous case studies demonstrated that sustainable packaging design focuses, such as decreasing greenhouse gas emissions or resource consumption, can increase exposure to toxic chemicals through packaging. Thereby, developing harmonized methods...... for quantifying exposure to chemicals in food packaging is critical to ensure ‘sustainable packages’ do not increase exposure to toxic chemicals. Therefore we developed modelling methods suitable for first-tier risk screening and environmental assessments. The modelling framework was based on the new product...

  1. Food quality, effects on health and sustainability today: a model case report.

    Science.gov (United States)

    Borroni, Vittorio Natale; Fargion, Silvia; Mazzocchi, Alessandra; Giachetti, Marco; Lanzarini, Achille; Dall'Asta, Margherita; Scazzina, Francesca; Agostoni, Carlo

    2017-02-01

    The Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico is a five-century institution that, besides the unique clinical role in the center of Milan, may rely on benefactor donations such as fields and farming houses not far from the city, for a total of 8500 ha, all managed by the "Sviluppo Ca' Granda' Foundation". Presently, the main products of these fields are represented by rice and cow's milk. During the latest years, farmers and managers have developed a model of sustainable food production, with great attention to the product quality based on compositional analysis and functional nutritional characteristics. This experience represents a new holistic model of food production and consumption, taking great care of both sustainability and health.

  2. Isoflurane produces sustained cardiac protection after ischemia-reperfusion injury in mice.

    Science.gov (United States)

    Tsutsumi, Yasuo M; Patel, Hemal H; Lai, N Chin; Takahashi, Toshiyuki; Head, Brian P; Roth, David M

    2006-03-01

    Isoflurane reduces myocardial ischemia-reperfusion injury within hours to days of reperfusion. Whether isoflurane produces sustained cardiac protection has never been examined. The authors studied isoflurane-induced cardiac protection in the intact mouse after 2 h and 2 weeks of reperfusion and determined the dependence of this protection on adenosine triphosphate-dependent potassium channels and the relevance of this protection to myocardial function and apoptosis. Mice were randomly assigned to receive oxygen or isoflurane for 30 min with 15 min of washout. Some mice received mitochondrial (5-hydroxydecanoic acid) or sarcolemmal (HMR-1098) adenosine triphosphate-dependent potassium channel blockers with or without isoflurane. Mice were then subjected to a 30-min coronary artery occlusion followed by 2 h or 2 weeks of reperfusion. Infarct size was determined at 2 h and 2 weeks of reperfusion. Cardiac function and apoptosis were determined 2 weeks after reperfusion. Isoflurane did not change hemodynamics. Isoflurane reduced infarct size after reperfusion when compared with the control groups (27.7 +/- 6.3 vs. 41.7 +/- 6.4% at 2 h and 19.6 +/- 5.9 vs. 28.8 +/- 9.0% at 2 weeks). Previous administration of 5-hydroxydecanoic acid, but not HMR-1098, abolished isoflurane-induced cardiac protection. At 2 weeks, left ventricular end-diastolic diameter was decreased significantly and end-systolic pressure and maximum and minimum dP/dt were improved by isoflurane. Isoflurane-treated mice subjected to ischemia and 2 weeks of reperfusion showed less expression of proapoptotic genes, significantly decreased expression of cleaved caspase-3, and significantly decreased deoxynucleotidyl transferase-mediated deoxyuridine triphosphate nick end labeling-positive nuclei compared with the control group. Cardiac protection induced by isoflurane against necrotic and apoptotic cell death is associated with an acute memory period that is sustained and functionally relevant 2 weeks after

  3. A Reference Searching Related To Nanomaterials,Food Packaging and Sustainability

    OpenAIRE

    Tonnie, Aruoture Onome

    2007-01-01

    This report focuses on the study of nanomaterials as a packaging material for the food industries. Reviews were carried out and the various properties exhibited by various nanomaterial used in the packaging industry were looked into. An investigation was also done on carbon nanotubes which are used to a large extent as reinforcing materials in the development of new class of nanocomposites. This report also traces the cause of sustainability problems associated with the use of nanomaterials i...

  4. The environmental sustainability of insects as food and feed. A review

    OpenAIRE

    Huis, van, Arnold; Oonincx, Dennis G.A.B.

    2017-01-01

    With a growing world population, increasingly demanding consumers, and a limited amount of agricultural land, there is an urgent need to find alternatives to conventional meat products. Livestock production is, moreover, a leading cause of anthropogenic-induced climate change. To mediate this, more sustainable diets are needed, with reduced meat consumption or the use of alternative protein sources. Insects are promoted as human food and animal feed worldwide. In tropical countries, edible in...

  5. Sustainable extraction of molecules for human food, cosmetic and pharmaceutical products: extraction in supercritical fluids

    International Nuclear Information System (INIS)

    Leone, GianPaolo; Ferri, Donatella

    2015-01-01

    Since several years, the ENEA Innovation Laboratory for Agro-Industrial, proposed activities of research and development of extraction processes with supercritical fluids (SFE, Supercritical Fluid Extraction), focusing on sustainability characteristics of the process. The technique, in fact, makes no use of organic solvents, has a low energy consumption and requires a lower number of process steps compared to conventional extractions. The process also responds to the requirements imposed by the legislation for human food, cosmetic and pharmaceutical extracts. [it

  6. Sustainable food production in marginal lands—Case of GDLA member countries

    Directory of Open Access Journals (Sweden)

    Shabbir A. Shahid

    2013-06-01

    Full Text Available Sustainable food production in the changing climate and dwindling water resources in the Global Dry Land Alliance (GDLA member countries is a real challenge, especially when considering marginal lands in dryland systems. The definition of marginal land is very vague and defined from different perspectives (pragmatism about marginal lands. Dryland itself indicates "marginality" due to water stress. In general, the abandoned agriculture land where food production is not economical, and has low inherent productivity potential is considered marginal; however, a land may be marginal for agriculture but vital for grazing. In this paper attempts have been made to give review of literature (water stress, extent of marginal saline lands, marginality. Policy matters (development of soil, water and agriculture strategies that GDLA and member countries should consider for future sustainable food production in their countries, including but not limited to, assessment of land resources for agriculture potential, defining, mapping and characterizing marginal lands, and use of innovative technologies (conservation agriculture, climate smart agriculture, integrated soil reclamation program and capacity building for food production, are discussed. The international perception (FAO, UNEP, CGIAR on marginal lands is also described. An innovative approach of using national biocapacity and ecological footprint is used to assess marginality of GDLA member countries. Ecological overshoot (using 1.5 earth planets and biocapacity debtor and creditor countries are highlighted. Challenges and best management practices for food production in marginal lands are included. Other important issues, like leasing land abroad, GDLA strategic food reserves and best management practices, innovative ideas for food production are shared. Finally recommendations are drafted for actions by GDLA, its member countries and the partners.

  7. Eat healthy? Attitudes of the German population towards industrially produced cardioprotective food.

    Science.gov (United States)

    Jung, F U C E; Luck-Sikorski, C; Krüger, M; Wiacek, C; Braun, P G; Engeli, S; Riedel-Heller, S G

    2018-05-01

    Cardiovascular disease (CVD) is likely to increase in incidence. Foods with cardioprotective functions, e.g. specific functional food, could reduce CVD risk factors and hence CVD incidence. Little is known about industrially modified foods with cardioprotective functions. In a large German sample (n = 1007), attitudes of consumers in Germany towards industrially produced cardioprotective food were assessed using Cluster analyses. Consumers were contacted via telephone and interviewed using questionnaires. Overall, about 25% knew about industrially produced food with cardioprotective function. Our analysis revealed a small but determined group of consumers who think very skeptical about cardioprotective products, but we also identified a favorable group. These two groups only differed in age, with the skeptical group being ten years older. The rising number of industrially modified products with potential cardioprotective benefit is met by skepticism and a lack of knowledge by German costumers. If large scale studies show health benefits of these products, these will need to be better communicated to German customers in order to address possible doubts or concerns and to encourage healthy eating habits in consumer eating behavior. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

  8. "Omics" of maize stress response for sustainable food production: opportunities and challenges.

    Science.gov (United States)

    Gong, Fangping; Yang, Le; Tai, Fuju; Hu, Xiuli; Wang, Wei

    2014-12-01

    Maize originated in the highlands of Mexico approximately 8700 years ago and is one of the most commonly grown cereal crops worldwide, followed by wheat and rice. Abiotic stresses (primarily drought, salinity, and high and low temperatures), together with biotic stresses (primarily fungi, viruses, and pests), negatively affect maize growth, development, and eventually production. To understand the response of maize to abiotic and biotic stresses and its mechanism of stress tolerance, high-throughput omics approaches have been used in maize stress studies. Integrated omics approaches are crucial for dissecting the temporal and spatial system-level changes that occur in maize under various stresses. In this comprehensive analysis, we review the primary types of stresses that threaten sustainable maize production; underscore the recent advances in maize stress omics, especially proteomics; and discuss the opportunities, challenges, and future directions of maize stress omics, with a view to sustainable food production. The knowledge gained from studying maize stress omics is instrumental for improving maize to cope with various stresses and to meet the food demands of the exponentially growing global population. Omics systems science offers actionable potential solutions for sustainable food production, and we present maize as a notable case study.

  9. Sustainable intensification in agriculture as a factor of achieving food security

    Directory of Open Access Journals (Sweden)

    Đurić Katarina

    2016-01-01

    Full Text Available Ending hunger, achieving food security and promoting sustainable development are at the top of the list of United Nations sustainable global development priorities after 2015. In addition to many positive effects, efforts of mankind regarding the reduction of rural poverty realized through the Green Revolution have had many negative effects, primarily related to natural resources. Irreversible devastation of land, air and water quality deterioration and jeopardizing biodiversity have been recognized as key elements of unsustainability of existing agricultural development concept. Consequently, there is a need for the adoption of a new concept of agricultural development, which will lie between intensive conventional and organic farming. The concept which has already been applied in some regions of the world and whose basic goal is to find a way to increase production with a negligible negative impact on the environment is sustainable agricultural intensification. The aim of this paper is to look at both positive and negative aspects of biotechnology development so far and point out the place and role the sustainable intensification concept should have in relation to conservation of natural resources and achievement of food security.

  10. Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food

    Directory of Open Access Journals (Sweden)

    Frazaneh Tafvizi

    2012-09-01

    Full Text Available Background & Objective: Lactic acid bacteria (LAB are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobial molecules such as bacteriocins produced by these bacteria that can inhibit food pathogens, so enhancing the shelf life and improving the safety of food products. Because of important role of LAB to improving the human health, molecular identification and phylogenic analysis of these bacteria based on 16S rRNA sequencing play the critical role in investigation of local sources of LAB in Iran. Materials & Methods: 5 isolates were selected from 20 isolates for molecular identification. These strains produced the high level of bacteriocin. Total genomic DNA was extracted by lysosyme extraction protocol. PCR-mediated amplification was carried out by degenerate primers. Sequencing was performed after purification of PCR product. Results: Isolates were deposited as novel strains of Lactobacillus casei and Entrococcus facium in GenBank. Conclusion: Because of high potential of local probiotic bacteria in Iran, these strains may be useful and could be used in the food industry.

  11. Activation of murine pre-proglucagon-producing neurons reduces food intake and body weight.

    Science.gov (United States)

    Gaykema, Ronald P; Newmyer, Brandon A; Ottolini, Matteo; Raje, Vidisha; Warthen, Daniel M; Lambeth, Philip S; Niccum, Maria; Yao, Ting; Huang, Yiru; Schulman, Ira G; Harris, Thurl E; Patel, Manoj K; Williams, Kevin W; Scott, Michael M

    2017-03-01

    Peptides derived from pre-proglucagon (GCG peptides) act in both the periphery and the CNS to change food intake, glucose homeostasis, and metabolic rate while playing a role in anxiety behaviors and physiological responses to stress. Although the actions of GCG peptides produced in the gut and pancreas are well described, the role of glutamatergic GGC peptide-secreting hindbrain neurons in regulating metabolic homeostasis has not been investigated. Here, we have shown that chemogenetic stimulation of GCG-producing neurons reduces metabolic rate and food intake in fed and fasted states and suppresses glucose production without an effect on glucose uptake. Stimulation of GCG neurons had no effect on corticosterone secretion, body weight, or conditioned taste aversion. In the diet-induced obese state, the effects of GCG neuronal stimulation on gluconeogenesis were lost, while the food intake-lowering effects remained, resulting in reductions in body weight and adiposity. Our work suggests that GCG peptide-expressing neurons can alter feeding, metabolic rate, and glucose production independent of their effects on hypothalamic pituitary-adrenal (HPA) axis activation, aversive conditioning, or insulin secretion. We conclude that GCG neurons likely stimulate separate populations of downstream cells to produce a change in food intake and glucose homeostasis and that these effects depend on the metabolic state of the animal.

  12. Activation of murine pre-proglucagon–producing neurons reduces food intake and body weight

    Science.gov (United States)

    Gaykema, Ronald P.; Newmyer, Brandon A.; Ottolini, Matteo; Warthen, Daniel M.; Lambeth, Philip S.; Niccum, Maria; Yao, Ting; Huang, Yiru; Schulman, Ira G.; Harris, Thurl E.; Patel, Manoj K.; Williams, Kevin W.

    2017-01-01

    Peptides derived from pre-proglucagon (GCG peptides) act in both the periphery and the CNS to change food intake, glucose homeostasis, and metabolic rate while playing a role in anxiety behaviors and physiological responses to stress. Although the actions of GCG peptides produced in the gut and pancreas are well described, the role of glutamatergic GGC peptide–secreting hindbrain neurons in regulating metabolic homeostasis has not been investigated. Here, we have shown that chemogenetic stimulation of GCG-producing neurons reduces metabolic rate and food intake in fed and fasted states and suppresses glucose production without an effect on glucose uptake. Stimulation of GCG neurons had no effect on corticosterone secretion, body weight, or conditioned taste aversion. In the diet-induced obese state, the effects of GCG neuronal stimulation on gluconeogenesis were lost, while the food intake–lowering effects remained, resulting in reductions in body weight and adiposity. Our work suggests that GCG peptide–expressing neurons can alter feeding, metabolic rate, and glucose production independent of their effects on hypothalamic pituitary-adrenal (HPA) axis activation, aversive conditioning, or insulin secretion. We conclude that GCG neurons likely stimulate separate populations of downstream cells to produce a change in food intake and glucose homeostasis and that these effects depend on the metabolic state of the animal. PMID:28218622

  13. Water-energy-food nexus for adopting sustainable development goals in Asia

    Science.gov (United States)

    Taniguchi, M.

    2016-12-01

    Water, energy, and food are the most essential and fundamental resources for human well-beings, a sustainable society, and global sustainability. These are inextricably linked, and there are complex synergies and tradeoffs among the three resources. More issues arise and attention must be paid when it comes to the Water-Energy-Food (WEF) Nexus. Lack of integrated research between a nexus and policy implementation is the most concerning. The United Nations Sustainable Development Goals (SDGs) aim to end poverty, protect the planet, and ensure prosperity for all, and are scheduled to be achieved by 2030. Of the 17 SDGs, Goal 2, 6 and 7 are directly related to food, water, and energy sectors. However, there are no integrated SDGs related to the Water-Energy-Food Nexus. Two different directions of nexus research exist in developing and industrialized worlds, and synthesis of both are needed. Developing countries are striving to increase their Human Development Index (HDI) while keeping Ecological Footprints, including Nexus Footprint, low. On the other hand, industrialized countries are targeting to maintain their high HDI and reduce their Ecological Footprints. Both are challenging tasks under the restrictions of planetary boundaries (limited nature) and doughnut economy (limited society). In this study, WEF Nexus research in Asian countries, including developing and industrialized countries, demonstrates the different types of nexus approaches to achieve SDGs through renewable energy, agriculture and aquaculture as food, and water management in Monsoon and semi-arid Asia. Mutual learning between the two types of nexus approaches can be made in the Asian area.

  14. Organic food for sustainable and healthy diets - lessons from the nordic diet?

    DEFF Research Database (Denmark)

    Bugel, Susanne; Damsgaard, C. T.; Larsen, T. M.

    2015-01-01

    foods from the wild countryside and 3) more foods from sea and lakes. In many ways, the New NND is very similar to a Mediterranean diet but relies on rapeseed (canola) oil instead of olive oil and ramson instead of garlic. The diets differ in their types of produce due to regional differences in climate......://foodoflife.ku.dk/opus/english/nyheder/publikationer/) in which the NND was compared to the Average Danish Diet (ADD). The use of mostly local products and reduction of the meat intake were of both socioeconomic and environmental advantage. Including organic produce increased environmental impact of the NND.Conclusion: In line with the Mediterranean diet......Introduction: The New Nordic Diet (NND) was developed in 2004 by chefs and food professionals from the five Nordic countries. The goal for the NND was that it should be based on traditional regional food products but healthier than the traditional eating habits. The NND builds on four key...

  15. World Health Organization (WHO) guidelines on use of medically important antimicrobials in food-producing animals.

    Science.gov (United States)

    Aidara-Kane, Awa; Angulo, Frederick J; Conly, John M; Minato, Yuki; Silbergeld, Ellen K; McEwen, Scott A; Collignon, Peter J

    2018-01-01

    Antimicrobial use in food-producing animals selects for antimicrobial resistance that can be transmitted to humans via food or other transmission routes. The World Health Organization (WHO) in 2005 ranked the medical importance of antimicrobials used in humans. In late 2017, to preserve the effectiveness of medically important antimicrobials for humans, WHO released guidelines on use of antimicrobials in food-producing animals that incorporated the latest WHO rankings. WHO commissioned systematic reviews and literature reviews, and convened a Guideline Development Group (GDG) of external experts free of unacceptable conflicts-of-interest. The GDG assessed the evidence using the Grading of Recommendations Assessment, Development and Evaluation (GRADE) approach, and formulated recommendations using a structured evidence-to-decision approach that considered the balance of benefits and harms, feasibility, resource implications, and impact on equity. The resulting guidelines were peer-reviewed by an independent External Review Group and approved by the WHO Guidelines Review Committee. These guidelines recommend reductions in the overall use of medically important antimicrobials in food-producing animals, including complete restriction of use of antimicrobials for growth promotion and for disease prevention (i.e., in healthy animals considered at risk of infection). These guidelines also recommend that antimicrobials identified as critically important for humans not be used in food-producing animals for treatment or disease control unless susceptibility testing demonstrates the drug to be the only treatment option. To preserve the effectiveness of medically important antimicrobials, veterinarians, farmers, regulatory agencies, and all other stakeholders are urged to adopt these recommendations and work towards implementation of these guidelines.

  16. Innovative Food Quality Models – Developed as an Interface for Modern Consumers and Sustainable Business

    Directory of Open Access Journals (Sweden)

    Rodica Pamfilie

    2016-08-01

    Full Text Available The intensive development of global markets correlated with the modern consumer’s demands led to a new complex approach concerning the food sector and its’ main determinants. Old market theories that describe the food market mechanisms as a simple three point process: “to produce – to sell – to buy” are now growing into elaborated models based on more determinants that have one common challenge: quality. Thus, the present study aims to highlight the importance of producers’ accountability in ensuring the quality of food products, by implementing standardize methods of production and by informing the consumers in a correctly and completely manner. In other words, the research focuses on quality management systems as defining instruments that can assure high-quality food products are being delivered at competitive prices to domestic and international markets. In this sense, food quality management principles are analyzed from the point of view of one of the biggest actors in the food industry, Mondelez International. Having as a starting point the interview results with the Procurement Innovation Manager in Quality, this paper manages to outline a consumer preference based model in developing new food products. The present conceptual model takes into consideration both quality specialist and consumer’s demands, in order to maintain the requirements of food management and safety systems and, simultaneously, to be flexible and optimize new food products according to modern consumer’s quality requirements: design.

  17. Quinoa biodiversity and sustainability for food security under climate change. A review

    DEFF Research Database (Denmark)

    Ruiz, Karina B.; Biondi, Stefania; Oses, Rómulo

    2014-01-01

    . Although the crop is still mainly produced in Bolivia and Peru, agronomic trials and cultivation are spreading to many other countries. Quinoa maintains productivity on rather poor soils and under conditions of water shortage and high salinity. Moreover, quinoa seeds are an exceptionally nutritious food...... propose a schematic model integrating the fundamental factors that should determine the future utilization of quinoa, in terms of food security, biodiversity conservation, and cultural identity....

  18. Opinions on Fresh Produce Food Safety and Quality Standards by Fresh Produce Supply Chain Experts from the Global South and North.

    Science.gov (United States)

    Jacxsens, Liesbeth; Van Boxstael, Sigrid; Nanyunja, Jessica; Jordaan, Danie; Luning, Pieternel; Uyttendaele, Mieke

    2015-10-01

    This study describes the results of an on-line survey of fresh produce supply chain experts who work with producers from the Global North (n = 41, 20 countries) and the Global South (n = 63, 29 countries). They expressed their opinion using 1 to 5 Likert scales on several items related to four types of food safety and quality standards and legislation: Codex Alimentarius standards, European Union legislation, national legislation, and private standards. The results reflect the different circumstances under which the Southern and Northern producers operate in relation to the local organization, regulation, and support of the sector; but they also indicate similar challenges, in particular, the challenge of private standards, which were perceived to demand a higher implementation effort than the other three types of standards. Private standards were also strongly perceived to exclude Southern and Northern small- and medium-scale producers from high-value markets, whereas European Union legislation was perceived to strongly exclude, in particular, small- and medium-scale Southern producers. The results further highlight concerns about costly control measures and third-party certification that are required by downstream buyers but that are mostly paid for by upstream suppliers. Food standards are seen in their dual role as a catalyst for implementation of structured food safety management systems on the one hand and as a nontariff barrier to trade on the other hand. The results of the survey also pointed up the advantages of enforcing food safety and food quality standards in terms of knowledge spillover to noncertified activities, increased revenues, and improved food safety of delivered produce. Survey results highlight the importance of technical assistance and support of producers by governments and producer cooperatives or trade associations in the implementation and certification of food standards, along with increased awareness of and training of individuals in

  19. Comparative analysis of functional food producers' profitability in Serbia: A leader-follower relation

    Directory of Open Access Journals (Sweden)

    Draganac Dragana

    2016-01-01

    Full Text Available The functional food market in Serbia is relatively young and insufficiently explored both from the aspects of producers and consumers, the qualitative aspect and especially from the quantitative aspect. The aim of this paper is to illustrate the results of the comprehensive quantitative financial analysis of profitability which focuses on the example of two companies. The main criterion applied in the selection of companies for the analysis represents the fact that one company is recognizable as a producer of foods with nutritive and health claims and is a leader within that market segment, whereas the other analyzed company mostly produces traditional products and has entered the aforementioned market segment at a later stage. The key idea is to do a comparative analysis of the profitability of these two companies for a four-year period. The profitability ratio analysis and the Du Pont analysis system are used in the paper as well as the analysis of solvency and financial leverage effect. The vertical analysis of income statement is also done in order to reveal the relation between some cost categories and operating revenues. The research results lead to a conclusion that the company that mostly produces functional foods has higher profit margins and rates of return and is therefore in a more favourable position since it can benefit from positive effects of financial leverage to a higher extent. The profitability of the second relevant company is mostly based on the better asset turnover.

  20. On Governance, Embedding and Marketing: Reflections on the Construction of Alternative Sustainable Food Networks.

    Science.gov (United States)

    Roep, Dirk; Wiskerke, Johannes S C

    Based on the reconstruction of the development of 14 food supply chain initiatives in 7 European countries, we developed a conceptual framework that demonstrates that the process of increasing the sustainability of food supply chains is rooted in strategic choices regarding governance , embedding, and marketing and in the coordination of these three dimensions that are inextricably interrelated. The framework also shows that when seeking to further develop an initiative (e.g., through scaling up or product diversification) these interrelations need continuous rebalancing. We argue that the framework can serve different purposes: it can be used as an analytical tool by researchers studying food supply chain dynamics, as a policy tool by policymakers that want to support the development of sustainable food supply chains, and as a reflexive tool by practitioners and their advisors to help them to position themselves, develop a clear strategy, find the right allies, develop their skills, and build the capacities that they need. In this paper, we elaborate upon the latter function of the framework and illustrate this briefly with empirical evidence from three of the initiatives that we studied.

  1. Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed.

    Science.gov (United States)

    Grau, Thorben; Vilcinskas, Andreas; Joop, Gerrit

    2017-09-26

    The farming of edible insects is an alternative strategy for the production of protein-rich food and feed with a low ecological footprint. The industrial production of insect-derived protein is more cost-effective and energy-efficient than livestock farming or aquaculture. The mealworm Tenebrio molitor is economically among the most important species used for the large-scale conversion of plant biomass into protein. Here, we review the mass rearing of this species and its conversion into food and feed, focusing on challenges such as the contamination of food/feed products with bacteria from the insect gut and the risk of rapidly spreading pathogens and parasites. We propose solutions to prevent the outbreak of infections among farmed insects without reliance on antibiotics. Transgenerational immune priming and probiotic bacteria may provide alternative strategies for sustainable insect farming.

  2. LivestockPlus: Forages, sustainable intensification, and food security in the tropics.

    Science.gov (United States)

    Rudel, Thomas K; Paul, Birthe; White, Douglas; Rao, I M; Van Der Hoek, Rein; Castro, Aracely; Boval, Maryline; Lerner, Amy; Schneider, Laura; Peters, Michael

    2015-11-01

    The increased use of grain-based feed for livestock during the last two decades has contributed, along with other factors, to a rise in grain prices that has reduced human food security. This circumstance argues for feeding more forages to livestock, particularly in the tropics where many livestock are reared on small farms. Efforts to accomplish this end, referred to as the 'LivestockPlus' approach, intensify in sustainable ways the management of grasses, shrubs, trees, and animals. By decoupling the human food and livestock feed systems, these efforts would increase the resilience of the global food system. Effective LivestockPlus approaches take one of two forms: (1) simple improvements such as new forage varieties and animal management practices that spread from farmer to farmer by word of mouth, or (2) complex sets of new practices that integrate forage production more closely into farms' other agricultural activities and agro-ecologies.

  3. Ethics, sustainability and logistics in agricultural and agri-food economics research

    Directory of Open Access Journals (Sweden)

    Pietro Pulina

    2012-07-01

    Full Text Available This study analyzes the changes osberved in the agri-food system with the advent of logistical management of the flow of goods and information along the food supply chain. Agri-food functions and responsibilities towards society are also analyzed. This field of research has been widely explored in recent years following the development of the Corporate Social Responsibility (CSR certification in agri-business. The analysis starts by examining the coherence of the ethical basis of human choices in a homo oeconomicus framework in which social relationships are merely exploitable activities. CSR development is then studied in the light of the new stakeholder theory for firms. The main fields of economic research into sustainable development and the most important goals achieved are examined and the methodological perspectives of agricultural economics research will also be discussed.

  4. The empowerment of sustainable design in food packaging as designer responsibilities

    Science.gov (United States)

    Setiadi, V.

    2018-01-01

    The purpose of this paper is emphasized on the empowerment of sustainable design in providing the dual function of a food packaging. Which can extend the life of paper, cardboard, plastic, aluminum foil so as to reduce the contribution of waste on earth. The methodology used in this research is using qualitative research. With the main approach taken on the layout of the packaging design, the approach that relies heavily on the data in the form of packaging design. For the process of observation, the authors should compare with the forms of food packaging designs that are contained in the diversity of food packaging types from products outside Indonesia. The purpose of this study is also intended as a recommendation through observation of data interviews and survey related products. Conclusion through material exploration, packaging structure exploration, efficient exploration of ink usage and packaging usage patterns.

  5. Application of the Nutrition Functional Diversity indicator to assess food system contributions to dietary diversity and sustainable diets of Malawian households.

    Science.gov (United States)

    Luckett, Brian G; DeClerck, Fabrice A J; Fanzo, Jessica; Mundorf, Adrienne R; Rose, Donald

    2015-09-01

    Dietary diversity is associated with nutrient adequacy and positive health outcomes but indicators to measure diversity have focused primarily on consumption, rather than sustainable provisioning of food. The Nutritional Functional Diversity score was developed by ecologists to describe the contribution of biodiversity to sustainable diets. We have employed this tool to estimate the relative contribution of home production and market purchases in providing nutritional diversity to agricultural households in Malawi and examine how food system provisioning varies by time, space and socio-economic conditions. A secondary analysis of nationally representative household consumption data to test the applicability of the Nutritional Functional Diversity score. The data were collected between 2010 and 2011 across the country of Malawi. Households (n 11 814) from predominantly rural areas of Malawi. Nutritional Functional Diversity varied demographically, geographically and temporally. Nationally, purchased foods contributed more to household nutritional diversity than home produced foods (mean score=17·5 and 7·8, respectively). Households further from roads and population centres had lower overall diversity (PFunctional Diversity score is an effective indicator for identifying populations with low nutritional diversity and the relative roles that markets, agricultural extension and home production play in achieving nutritional diversity. This information may be used by policy makers to plan agricultural and market-based interventions that support sustainable diets and local food systems.

  6. Pengembangan Diversifikasi Produk Pangan Olahan Lokal Bengkulu untuk Menun- jang Ketahanan Pangan Berkelanjutan Development of Bengkulu Local Food Processing Products Diversity to Support Sustainable Food Security

    Directory of Open Access Journals (Sweden)

    Wuri Marsigit

    2012-05-01

    Full Text Available The purpose of this study was to inventory and identify Bengkulu Local Food Processing Products diversity and the prospect to support sustainable food security. The study was conducted for about 9 months, from March to November 2009 in 10 regencies in Bengkulu Province. Respondents included 107 and met the following criteria: the owners of food home industry, restaurant, catering, cafeteria, and housewives who produce and sell food processing products. The respondents were interviewed using a structure questionnaire and randomly selected as a representation of coastal, downhill and uphill area. Collected data were analyzed descriptively. The results indicated that the raw materials of the products in costal area were dominated by fish and seafood (62.86 %, in downhill area were cereals, tubers and beans (61.11 %, and in uphill area were horticulture. Nutrient contents were dominated by carbohydrates (42.06 %. Majority of food producers had lack of knowledge and application of good manufacturing practices (93.46 %. Some of the products could be recommended to support the improvement of nutritional status for the community (39.25 % and the others were promoted as food packaging products (34.76 %. ABSTRAK Penelitian  ini  bertujuan  untuk  menginventarisir  dan  mengidentifikasi  jenis-jenis  pangan  olahan  lokal  Bengkulu, serta potensinya dalam menunjang ketahanan pangan berkelanjutan. Penelitian dilaksanakan selama lebih kurang8 bulan, yakni mulai Bulan Maret hingga Oktober 2009. Lokasi Penelitian meliputi 10 Kabupaten/Kota di Provinsi Bengkulu representasi wilayah pesisir, dataran rendah, dan dataran tinggi. Sebanyak 107 responden yang memenuhi kriteria yang ditentukan dijadikan sampel dalam penelitian ini. Data primer dikumpulkan dengan wawancara meng- gunakan kuesioner yang telah dipersiapkan, observasi dan dokumentasi produk. Pengolahan data dilakukan dengan tabulasi silang dan dianalisis secara deskriptif. Hasil Penelitian

  7. A plant culture system for producing food and recycling materials with sweetpotato in space

    Science.gov (United States)

    Kitaya, Yoshiaki; Yano, Sachiko; Hirai, Hiroaki

    2016-07-01

    The long term human life support in space is greatly dependent on the amounts of food, atmospheric O2 and clean water produced by plants. Therefore, the bio-regenerative life support system such as space farming with scheduling of crop production, obtaining high yields with a rapid turnover rate, converting atmospheric CO2 to O2 and purifying water should be established with employing suitable plant species and varieties and precisely controlling environmental variables around plants grown at a high density in a limited space. We are developing a sweetpotato culture system for producing tuberous roots as a high-calorie food and fresh edible leaves and stems as a nutritive functional vegetable food in space. In this study, we investigated the ability of food production, CO2 to O2 conversion through photosynthesis, and clean water production through transpiration in the sweetpotato production system. The biomass of edible parts in the whole plant was almost 100%. The proportion of the top (leaves and stems) and tuberous roots was strongly affected by environmental variables even when the total biomass production was mostly the same. The production of biomass and clean water was controllable especially by light, atmospheric CO2 and moisture and gas regimes in the root zone. It was confirmed that sweetpotato can be utilized for the vegetable crop as well as the root crop allowing a little waste and is a promising functional crop for supporting long-duration human activity in space.

  8. Validity of a questionnaire measuring motives for choosing foods including sustainable concerns.

    Science.gov (United States)

    Sautron, Valérie; Péneau, Sandrine; Camilleri, Géraldine M; Muller, Laurent; Ruffieux, Bernard; Hercberg, Serge; Méjean, Caroline

    2015-04-01

    Since the 1990s, sustainability of diet has become an increasingly important concern for consumers. However, there is no validated multidimensional measurement of motivation in the choice of foods including a concern for sustainability currently available. In the present study, we developed a questionnaire that measures food choice motives during purchasing, and we tested its psychometric properties. The questionnaire included 104 items divided into four predefined dimensions (environmental, health and well-being, economic and miscellaneous). It was administered to 1000 randomly selected subjects participating in the Nutrinet-Santé cohort study. Among 637 responders, one-third found the questionnaire complex or too long, while one-quarter found it difficult to fill in. Its underlying structure was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. Reliability was also assessed by internal consistency of selected dimensions and test-retest repeatability. After selecting the most relevant items, first-order analysis highlighted nine main dimensions: labeled ethics and environment, local and traditional production, taste, price, environmental limitations, health, convenience, innovation and absence of contaminants. The model demonstrated excellent internal validity (adjusted goodness of fit index = 0.97; standardized root mean square residuals = 0.07) and satisfactory reliability (internal consistency = 0.96, test-retest repeatability coefficient ranged between 0.31 and 0.68 over a mean 4-week period). This study enabled precise identification of the various dimensions in food choice motives and proposed an original, internally valid tool applicable to large populations for assessing consumer food motivation during purchasing, particularly in terms of sustainability. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. ESA's Food Security Thematic Exploitation Platform "Supporting Sustainable Food Production from Space"

    Science.gov (United States)

    Gilliams, S. J.

    2017-12-01

    In line with the paradigm shift in Earth Observation of "Bringing the users to the data", ESA provides collaborative, virtual work environments giving access to EO data and tools, processors, and ICT resources through coherent interfaces. These coherent interfaces are categorized thematically, tailored to the related user communities and named Thematic Exploitation Platforms (TEP). The Food Security Thematic Exploitation Platform (FS-TEP) is the youngest out of seven TEPs and is developed in an agile mode in close coordination with its users. It will provide a "one stop platform" for the extraction of information from EO data for services in the food security sector mainly in Europe & Africa, allowing both access to EO data and processing of these data sets. Thereby it will foster smart, data-intensive agricultural and aquacultural applications in the scientific, private and public domain. The FS-TEP builds on a large and heterogeneous user community, spanning from application developers in agriculture to aquaculture, from small-scale farmers to agricultural industry, from public science to the finance and insurance sectors, from local and national administration to international agencies. To meet the requirements of these groups, the FS-TEP will provide different frontend interfaces. Service pilots will demonstrate the platform's ability to support agriculture and aquaculture with tailored EO based information services.The project team developing the FS-TEP and implementing pilot services during a 30 months period (started in April 2017) is led by Vista GmbH, Germany, supported by CGI Italy, VITO, Belgium, and Hatfield Consultants, Canada. It is funded by ESA under contract number 4000120074/17/I-EF.

  10. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability?

    Science.gov (United States)

    Lacour, Camille; Seconda, Louise; Allès, Benjamin; Hercberg, Serge; Langevin, Brigitte; Pointereau, Philippe; Lairon, Denis; Baudry, Julia; Kesse-Guyot, Emmanuelle

    2018-01-01

    Studies investigating diet-related environmental impacts have rarely considered the production method of the foods consumed. The objective of the present study, based on the NutriNet-Santé cohort, was to investigate the relationship between a provegetarian score and diet-related environmental impacts. We also evaluated potential effect modifications on the association between a provegetarian score and the environmental impacts of organic food consumption. Food intake and organic food consumption ratios were obtained from 34,442 French adults using a food frequency questionnaire, which included information on organic food consumption for each group. To characterize the overall structure of the diets, a provegetarian score was used to identify preferences for plant-based products as opposed to animal-based products. Moreover, three environmental indicators were used to assess diet-related environmental impacts: greenhouse gas (GHG) emissions, cumulative energy demand (CED), and land occupation. Environmental impacts were assessed using production life cycle assessment (LCA) at the farm level. Associations between provegetarian score quintiles, the level of organic food consumption, and environmental indicators were analyzed using ANCOVAs adjusted for energy, sex, and age. Participants with diets rich in plant-based foods (fifth quintile) were more likely to be older urban dwellers, to hold a higher degree in education, and to be characterized by an overall healthier lifestyle and diet. A higher provegetarian score was associated with lower environmental impacts (GHG emissions Q5vsQ1  = 838/1,664 kg CO 2eq /year, -49.6%, P  impacts but only among participants with diets rich in plant-based products. Future field studies should endeavor to integrate all the components of a sustainable diet, i.e., both diet composition and production methods.

  11. Understanding sustainable diets: a descriptive analysis of the determinants and processes that influence diets and their impact on health, food security, and environmental sustainability.

    Science.gov (United States)

    Johnston, Jessica L; Fanzo, Jessica C; Cogill, Bruce

    2014-07-01

    The confluence of population, economic development, and environmental pressures resulting from increased globalization and industrialization reveal an increasingly resource-constrained world in which predictions point to the need to do more with less and in a "better" way. The concept of sustainable diets presents an opportunity to successfully advance commitments to sustainable development and the elimination of poverty, food and nutrition insecurity, and poor health outcomes. This study examines the determinants of sustainable diets, offers a descriptive analysis of these areas, and presents a causal model and framework from which to build. The major determinants of sustainable diets fall into 5 categories: 1) agriculture, 2) health, 3) sociocultural, 4) environmental, and 5) socioeconomic. When factors or processes are changed in 1 determinant category, such changes affect other determinant categories and, in turn, the level of "sustainability" of a diet. The complex web of determinants of sustainable diets makes it challenging for policymakers to understand the benefits and considerations for promoting, processing, and consuming such diets. To advance this work, better measurements and indicators must be developed to assess the impact of the various determinants on the sustainability of a diet and the tradeoffs associated with any recommendations aimed at increasing the sustainability of our food system. © 2014 American Society for Nutrition.

  12. Strengthening European Food Chain Sustainability by Quality and Procurement Policy : Methods and indicators for measuring the social, environmental and economic impacts of food quality schemes

    OpenAIRE

    Bellassen , Valentin; Giraud , Georges; Hilal , Mohamed; Arfini , Filippo; Barczak , Aleksandra; Bodini , Antonio; Brennan , Mary; DRUT , Marion; Duboys de Labarre , Matthieu; Gorton , Matthew; Hartmann , Monika; Majewski , Edward; Muller , Paul; Monier-Dilhan , Sylvette; Poméon , Thomas

    2016-01-01

    The present methodological handbook provides the methodologies which will be applied in each work package of the Strength2Food project. In particular, it contains a list of indicators on how to assess sustainability in food and agro-food supply chains. This methodological handbook aims at facilitating the task for field studies, both proposing several prioritizations (indicator, variable, value chain level), detailing how we will combine relatively common variables (eg., number of animals per...

  13. Deficit irrigation and sustainable water-resource strategies in agriculture for China's food security.

    Science.gov (United States)

    Du, Taisheng; Kang, Shaozhong; Zhang, Jianhua; Davies, William J

    2015-04-01

    More than 70% of fresh water is used in agriculture in many parts of the world, but competition for domestic and industrial water use is intense. For future global food security, water use in agriculture must become sustainable. Agricultural water-use efficiency and water productivity can be improved at different points from the stomatal to the regional scale. A promising approach is the use of deficit irrigation, which can both save water and induce plant physiological regulations such as stomatal opening and reproductive and vegetative growth. At the scales of the irrigation district, the catchment, and the region, there can be many other components to a sustainable water-resources strategy. There is much interest in whether crop water use can be regulated as a function of understanding of physiological responses. If this is the case, then agricultural water resources can be reallocated to the benefit of the broader community. We summarize the extent of use and impact of deficit irrigation within China. A sustainable strategy for allocation of agricultural water resources for food security is proposed. Our intention is to build an integrative system to control crop water use during different cropping stages and actively regulate the plant's growth, productivity, and development based on physiological responses. This is done with a view to improving the allocation of limited agricultural water resources. © The Author 2015. Published by Oxford University Press on behalf of the Society for Experimental Biology. All rights reserved. For permissions, please email: journals.permissions@oup.com.

  14. Deficit irrigation and sustainable water-resource strategies in agriculture for China’s food security

    Science.gov (United States)

    Du, Taisheng; Kang, Shaozhong; Zhang, Jianhua; Davies, William J.

    2015-01-01

    More than 70% of fresh water is used in agriculture in many parts of the world, but competition for domestic and industrial water use is intense. For future global food security, water use in agriculture must become sustainable. Agricultural water-use efficiency and water productivity can be improved at different points from the stomatal to the regional scale. A promising approach is the use of deficit irrigation, which can both save water and induce plant physiological regulations such as stomatal opening and reproductive and vegetative growth. At the scales of the irrigation district, the catchment, and the region, there can be many other components to a sustainable water-resources strategy. There is much interest in whether crop water use can be regulated as a function of understanding of physiological responses. If this is the case, then agricultural water resources can be reallocated to the benefit of the broader community. We summarize the extent of use and impact of deficit irrigation within China. A sustainable strategy for allocation of agricultural water resources for food security is proposed. Our intention is to build an integrative system to control crop water use during different cropping stages and actively regulate the plant’s growth, productivity, and development based on physiological responses. This is done with a view to improving the allocation of limited agricultural water resources. PMID:25873664

  15. Grassroots Initiatives as Sustainability Transition Pioneers: Implications and Lessons for Urban Food Systems

    Directory of Open Access Journals (Sweden)

    Maria Gernert

    2018-03-01

    Full Text Available This review explores the current evidence on the role and success factors of grassroots initiatives in sustainability transitions, with special attention given to social innovations and the transformation of urban food systems, a field that is still rather scantly dealt with in literature compared to technological innovations in other sectors such as energy. In addition to their contributions to get the necessary transformation towards sustainable futures off the ground, the preconditions for grassroots initiatives to thrive are presented—as well as limitations regarding their possibilities and the challenges they face. Increasingly, the importance of civil society and social movements in facilitating societal transformation is recognized by both researchers and policy makers. Within their radical niches, grassroots initiatives do not have to adhere to the logics of the wider systems in which they are embedded. This allows them to experiment with diverse solutions to sustainability challenges such as local food security and sovereignty. By means of democratic, inclusive and participatory processes, they create new pathways and pilot a change of course. Nevertheless, upscaling often comes at the loss of the transformative potential of grassroots initiatives.

  16. Sustained increase in food supplies reduces broodmate aggression in black-legged kittiwakes

    Science.gov (United States)

    White, J.; Leclaire, S.; Kriloff, M.; Mulard, Hervé; Hatch, Shyla A.; Danchin, E.

    2010-01-01

    The amount of food ingested by chicks has often been suggested as being the main proximate factor controlling broodmate aggression in facultatively siblicidal species. Although several experiments have demonstrated that short-term food deprivation causes a temporary increase in aggression, no study has, to our knowledge, experimentally manipulated overall food supplies and considered long-term effects on chick behaviour and life history traits. We provided supplemental food to breeding pairs of black-legged kittiwakes, Rissa tridactyla, over an entire breeding season and compared the aggressive behaviour of their chicks with that of chicks of control pairs. Control A-chicks (first to hatch) showed more frequent and intense aggression than their experimental counterparts. Furthermore, the more A-chicks begged and the lower their growth rate the more aggressive they were. The consequences of increased aggression for B-chicks (second to hatch) were lower begging rate, lower growth rate and lower survival. We thus provide evidence that a sustained increase in food availability affects broodmate aggression and chick survival at the nest and we discuss the various proximate and ultimate causes involved in the evolution of broodmate aggression. ?? 2010 The Association for the Study of Animal Behaviour.

  17. Understanding Sustainable Diets: A Descriptive Analysis of the Determinants and Processes That Influence Diets and Their Impact on Health, Food Security, and Environmental Sustainability 1 2 3

    OpenAIRE

    Johnston, Jessica L.; Fanzo, Jessica C.; Cogill, Bruce

    2014-01-01

    The confluence of population, economic development, and environmental pressures resulting from increased globalization and industrialization reveal an increasingly resource-constrained world in which predictions point to the need to do more with less and in a “better” way. The concept of sustainable diets presents an opportunity to successfully advance commitments to sustainable development and the elimination of poverty, food and nutrition insecurity, and poor health outcomes. This study exa...

  18. Achieving sustainable irrigation water withdrawals: global impacts on food security and land use

    Science.gov (United States)

    Liu, Jing; Hertel, Thomas W.; Lammers, Richard B.; Prusevich, Alexander; Baldos, Uris Lantz C.; Grogan, Danielle S.; Frolking, Steve

    2017-10-01

    Unsustainable water use challenges the capacity of water resources to ensure food security and continued growth of the economy. Adaptation policies targeting future water security can easily overlook its interaction with other sustainability metrics and unanticipated local responses to the larger-scale policy interventions. Using a global partial equilibrium grid-resolving model SIMPLE-G, and coupling it with the global Water Balance Model, we simulate the consequences of reducing unsustainable irrigation for food security, land use change, and terrestrial carbon. A variety of future (2050) scenarios are considered that interact irrigation productivity with two policy interventions— inter-basin water transfers and international commodity market integration. We find that pursuing sustainable irrigation may erode other development and environmental goals due to higher food prices and cropland expansion. This results in over 800 000 more undernourished people and 0.87 GtC additional emissions. Faster total factor productivity growth in irrigated sectors will encourage more aggressive irrigation water use in the basins where irrigation vulnerability is expected to be reduced by inter-basin water transfer. By allowing for a systematic comparison of these alternative adaptations to future irrigation vulnerability, the global gridded modeling approach offers unique insights into the multiscale nature of the water scarcity challenge.

  19. Social Initiatives in Food Consumption and Distribution as Part of Sustainable Consumption and Sharing Economy

    Directory of Open Access Journals (Sweden)

    Katarzyna Bachnik

    2018-01-01

    Full Text Available The aim of this paper is to extract and describe recent social initatves in food consumpton and distributon in Poland and indicate their characteristcs related to sustainable consumpton, sharing economy and collaboratve consumpton and to indicate the processes, mechanisms and future development optons. Food is among areas that seem to adapt to those ideas more easily which means that individual consumers seem to see value in behaving in a more responsible way. In Poland, social awareness is rather limited and responsible behavior happens on a minor scale for the moment, but more internatonal research shows the great potental of sharing economy. Food is being wasted therefore it consttutes a good ground for changing consumpton habits. The paper presents four chosen social initatves in Poland that refer to a sustainable consumpton philosophy and collaboratve consumpton. Those mini case studies are backed by a thorough analysis of relevant literature, theme contents on websites, and results of secondary research studies dedicated to the issues discussed in the paper. Due to the qualitatve character of the study, it shall be followed by more quanttatve research to allow for more general insights and conclusions.

  20. Exploring the relationship between nature sounds, connectedness to nature, mood and willingness to buy sustainable food: A retail field experiment.

    Science.gov (United States)

    Spendrup, Sara; Hunter, Erik; Isgren, Ellinor

    2016-05-01

    Nature sounds are increasingly used by some food retailers to enhance in-store ambiance and potentially even influence sustainable food choices. An in-store, 2 × 3 between-subject full factorial experiment conducted on 627 customers over 12 days tested whether nature sound directly and indirectly influenced willingness to buy (WTB) sustainable foods. The results show that nature sounds positively and directly influence WTB organic foods in groups of customers (men) that have relatively low initial intentions to buy. Indirectly, we did not find support for the effect of nature sound on influencing mood or connectedness to nature (CtN). However, we show that information on the product's sustainability characteristics moderates the relationship between CtN and WTB in certain groups. Namely, when CtN is high, sustainability information positively moderated WTB both organic and climate friendly foods in men. Conversely, when CtN was low, men expressed lower WTB organic and climate friendly foods than identical, albeit conventionally labelled products. Consequently, our study concludes that nature sounds might be an effective, yet subtle in-store tool to use on groups of consumers who might otherwise respond negatively to more overt forms of sustainable food information. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. 75 FR 37450 - Draft Guidance: The Judicious Use of Medically Important Antimicrobial Drugs in Food-Producing...

    Science.gov (United States)

    2010-06-29

    ... animals in order to help minimize antimicrobial resistance development. Based on a consideration of the...] Draft Guidance: The Judicious Use of Medically Important Antimicrobial Drugs in Food-Producing Animals... Medically Important Antimicrobial Drugs in Food- Producing Animals.'' This draft guidance is intended to...

  2. Assessing the land resource–food price nexus of the Sustainable Development Goals

    Science.gov (United States)

    Obersteiner, Michael; Walsh, Brian; Frank, Stefan; Havlík, Petr; Cantele, Matthew; Liu, Junguo; Palazzo, Amanda; Herrero, Mario; Lu, Yonglong; Mosnier, Aline; Valin, Hugo; Riahi, Keywan; Kraxner, Florian; Fritz, Steffen; van Vuuren, Detlef

    2016-01-01

    The 17 Sustainable Development Goals (SDGs) call for a comprehensive new approach to development rooted in planetary boundaries, equity, and inclusivity. The wide scope of the SDGs will necessitate unprecedented integration of siloed policy portfolios to work at international, regional, and national levels toward multiple goals and mitigate the conflicts that arise from competing resource demands. In this analysis, we adopt a comprehensive modeling approach to understand how coherent policy combinations can manage trade-offs among environmental conservation initiatives and food prices. Our scenario results indicate that SDG strategies constructed around Sustainable Consumption and Production policies can minimize problem-shifting, which has long placed global development and conservation agendas at odds. We conclude that Sustainable Consumption and Production policies (goal 12) are most effective at minimizing trade-offs and argue for their centrality to the formulation of coherent SDG strategies. We also find that alternative socioeconomic futures—mainly, population and economic growth pathways—generate smaller impacts on the eventual achievement of land resource–related SDGs than do resource-use and management policies. We expect that this and future systems analyses will allow policy-makers to negotiate trade-offs and exploit synergies as they assemble sustainable development strategies equal in scope to the ambition of the SDGs. PMID:27652336

  3. Assessing the land resource-food price nexus of the Sustainable Development Goals.

    Science.gov (United States)

    Obersteiner, Michael; Walsh, Brian; Frank, Stefan; Havlík, Petr; Cantele, Matthew; Liu, Junguo; Palazzo, Amanda; Herrero, Mario; Lu, Yonglong; Mosnier, Aline; Valin, Hugo; Riahi, Keywan; Kraxner, Florian; Fritz, Steffen; van Vuuren, Detlef

    2016-09-01

    The 17 Sustainable Development Goals (SDGs) call for a comprehensive new approach to development rooted in planetary boundaries, equity, and inclusivity. The wide scope of the SDGs will necessitate unprecedented integration of siloed policy portfolios to work at international, regional, and national levels toward multiple goals and mitigate the conflicts that arise from competing resource demands. In this analysis, we adopt a comprehensive modeling approach to understand how coherent policy combinations can manage trade-offs among environmental conservation initiatives and food prices. Our scenario results indicate that SDG strategies constructed around Sustainable Consumption and Production policies can minimize problem-shifting, which has long placed global development and conservation agendas at odds. We conclude that Sustainable Consumption and Production policies (goal 12) are most effective at minimizing trade-offs and argue for their centrality to the formulation of coherent SDG strategies. We also find that alternative socioeconomic futures-mainly, population and economic growth pathways-generate smaller impacts on the eventual achievement of land resource-related SDGs than do resource-use and management policies. We expect that this and future systems analyses will allow policy-makers to negotiate trade-offs and exploit synergies as they assemble sustainable development strategies equal in scope to the ambition of the SDGs.

  4. Characteristics of Shiga toxin-producing Escherichia coli from meat and milk products of different origins and association with food producing animals as main contamination sources.

    Science.gov (United States)

    Martin, Annett; Beutin, Lothar

    2011-03-15

    Shiga toxin-producing strains of Escherichia coli (STEC) cause diarrhoea and haemorrhagic colitis in humans. Most human infections are attributed to consumption of STEC contaminated foodstuff. Food producing animals constitute important reservoirs of STEC and serve as source of food contamination. In this study, we have analyzed 593 foodborne STEC strains for their serotypes and for nine virulence genes (stx1, stx1c, stx1d, stx2, stx2b, stx2e, stx2g, E-hly and eae). The 593 STEC strains grouped into 215 serotypes, and 123 serotypes (57.2%) were represented each by only one STEC isolate. Fifteen serotypes (7.0%) were attributed to 198 (33.3%) of the 593 STEC strains. The foodborne STEC were grouped into different categories in relation to the species of the food producing animal (cattle, pigs, sheep, goats, red deer, wild-boar and hare). Univariate and multivariate statistical analyses revealed significant similarities between the animal origin of the food and the virulence markers of foodborne STEC. Significant associations (pfood producing animals. Virulence profiles and serotypes of STEC from food showed remarkable similarities to those of faecal STEC that were from the same animal species. The findings from our study clearly indicate that the food producing animals represent the most important source for the entry of STEC in the food chain. Sound hygiene measures implemented at critical stages of food production (milking, slaughtering, and evisceration) should be most effective in reducing the frequency of STEC contamination of food derived from domestic and wildlife animals. Copyright © 2011 Elsevier B.V. All rights reserved.

  5. Outbreak of Staphylococcal food poisoning due to SEA-producing Staphylococcus aureus.

    Science.gov (United States)

    Johler, Sophia; Tichaczek-Dischinger, Petra S; Rau, Jörg; Sihto, Henna-Maria; Lehner, Angelika; Adam, Maja; Stephan, Roger

    2013-09-01

    In 2008, 150 people gathered for a wedding celebration in Baden-Württemberg, Germany. Three hours after ingestion of a variety of foods including pancakes filled with minced chicken, several guests exhibited symptoms of acute gastroenteritis such as vomiting, diarrhea, fever, and ague. Twelve guests were reported to have fallen ill, with nine of these seeking medical care in hospitals. At least four patients were admitted to the hospital and received inpatient treatment, among them a 2-year-old child and a woman in the 4th month of pregnancy. Within 24 h of the event, an investigative team collected a variety of samples including refrigerated leftovers, food in the storage unit of the caterer, nasal swabs of the caterer, as well as 21 environmental swabs. Five stool samples from patients were provided by the hospitals. Staphylococcus aureus isolates were gathered from eight samples, among them nasal swabs of the caterer, food samples, and one stool sample. Fourier transform-infrared spectroscopy was used for species identification and for primary clustering of the isolates in a similarity tree. The isolates were further characterized by spa typing and pulsed-field gel electrophoresis, and a DNA microarray was used to determine the presence/absence of genes involved in virulence and antimicrobial resistance. We were able to match an enterotoxigenic strain from the stool sample of a patient to isolates of the same strain obtained from food and the nasal cavity of a food handler. The strain produced the enterotoxin SEA and the toxic shock syndrome toxin-1, and was also found to exhibit the genes encoding enterotoxins SEG and SEI, as well as the enterotoxin gene cluster egc. This is one of only a few studies that were able to link a staphylococcal food poisoning outbreak to its source.

  6. Food in Relation to Sustainable Development Expressed in Swedish Syllabuses of Home and Consumer Studies: At Present and Past

    Science.gov (United States)

    Gisslevik, Emmalee; Wernersson, Inga; Åberg, Helena; Larsson, Christel

    2016-01-01

    Little is known what the term sustainable development entails in relation to the school subject of home and consumer studies and the subject's knowledge area of food. The aim is to illustrate how food is expressed in national syllabuses of home and consumer studies at present and in the past, and its operationalization into sustainable…

  7. Potential of extensification of European agriculture for a more sustainable food system; the case for nitrogen and livestock

    NARCIS (Netherlands)

    Grinsven, van J.J.M.; Erisman, J.W.; Vries, de W.; Westhoek, H.

    2015-01-01

    Most global strategies for future food security focus on sustainable intensification of production of food and involve increased use of nitrogen fertilizer and manure. The external costs of current high nitrogen (N) losses from agriculture in the European Union, are 0.3–1.9% of gross domestic

  8. Food Footprints: Global diet preferences and the land required to sustain them

    Science.gov (United States)

    Cassidy, E. S.; Gerber, J. S.; Foley, J. A.

    2011-12-01

    Agricultural land occupies approximately 4.9 billion hectares of the earth's surface. The amount of land that is required to feed a person differs globally, however, dependent mainly on diet. Diets dense in grain-fed animal protein require more land than plant-based diets in order to supply the same quantity of calories and protein. As the world's population becomes more affluent, more animal products will be demanded of the food system. In this presentation, I will discuss how diet preferences differ globally and how these preferences translate to the amount of cropland needed to sustain them.

  9. Understanding Sustainable Diets: A Descriptive Analysis of the Determinants and Processes That Influence Diets and Their Impact on Health, Food Security, and Environmental Sustainability123

    Science.gov (United States)

    Johnston, Jessica L.; Fanzo, Jessica C.; Cogill, Bruce

    2014-01-01

    The confluence of population, economic development, and environmental pressures resulting from increased globalization and industrialization reveal an increasingly resource-constrained world in which predictions point to the need to do more with less and in a “better” way. The concept of sustainable diets presents an opportunity to successfully advance commitments to sustainable development and the elimination of poverty, food and nutrition insecurity, and poor health outcomes. This study examines the determinants of sustainable diets, offers a descriptive analysis of these areas, and presents a causal model and framework from which to build. The major determinants of sustainable diets fall into 5 categories: 1) agriculture, 2) health, 3) sociocultural, 4) environmental, and 5) socioeconomic. When factors or processes are changed in 1 determinant category, such changes affect other determinant categories and, in turn, the level of “sustainability” of a diet. The complex web of determinants of sustainable diets makes it challenging for policymakers to understand the benefits and considerations for promoting, processing, and consuming such diets. To advance this work, better measurements and indicators must be developed to assess the impact of the various determinants on the sustainability of a diet and the tradeoffs associated with any recommendations aimed at increasing the sustainability of our food system. PMID:25022991

  10. Inconsistent food safety pressures complicate environmental conservation for California produce growers

    Directory of Open Access Journals (Sweden)

    Patrick Baur

    2016-08-01

    Full Text Available Controlling human pathogens on fresh vegetables, fruits and nuts is imperative for California growers. A range of rules and guidelines have been developed since 2006, when a widespread outbreak of E. coli O157:H7 was linked to bagged spinach grown in California. Growers face pressure from industry and government sources to adopt specific control measures on their farms, resulting in a complex, shifting set of demands, some of which conflict with environmental stewardship. We surveyed 588 California produce growers about on-farm practices related to food safety and conservation. Nearly all respondents considered both food safety and environmental protection to be important responsibilities for their farms. Responses indicate that clearing vegetation to create buffers around cropped fields, removing vegetation from ditches and ponds, and using poison bait and wildlife fences are commonly used practices intended to reduce wildlife movements onto farm fields. The survey also revealed that on-farm practices vary substantially even among farms with similar characteristics. This variability suggests inconsistencies in food safety requirements, auditors' interpretations or growers' perception of the demands of their buyers. Although site-specific considerations are important and practices should be tailored to local conditions, our findings suggest growers, natural resources and food safety would benefit from clearer, more consistent requirements.

  11. Food-Energy Interactive Tradeoff Analysis of Sustainable Urban Plant Factory Production Systems

    OpenAIRE

    Li-Chun Huang; Yu-Hui Chen; Ya-Hui Chen; Chi-Fang Wang; Ming-Che Hu

    2018-01-01

    This research aims to analyze the food–energy interactive nexus of sustainable urban plant factory systems. Plant factory systems grow agricultural products within artificially controlled growing environment and multi-layer vertical growing systems. The system controls the supply of light, temperature, humidity, nutrition, water, and carbon dioxide for growing plants. Plant factories are able to produce consistent and high-quality agricultural products within less production space for urban a...

  12. Potential of extensification of European agriculture for a more sustainable food system, focusing on nitrogen

    Science.gov (United States)

    van Grinsven, Hans J. M.; Willem Erisman, Jan; de Vries, Wim; Westhoek, Henk

    2015-02-01

    Most global strategies for future food security focus on sustainable intensification of production of food and involve increased use of nitrogen fertilizer and manure. The external costs of current high nitrogen (N) losses from agriculture in the European Union, are 0.3-1.9% of gross domestic product (GDP) in 2008. We explore the potential of sustainable extensification for agriculture in the EU and The Netherlands by analysing cases and scenario studies focusing on reducing N inputs and livestock densities. Benefits of extensification are higher local biodiversity and less environmental pollution and therefore less external costs for society. Extensification also has risks such as a reduction of yields and therewith a decrease of the GDP and farm income and a smaller contribution to the global food production, and potentially an i0ncrease of global demand for land. We demonstrate favourable examples of extensification. Reducing the N fertilization rate for winter wheat in Northwest Europe to 25-30% below current N recommendations accounts for the external N cost, but requires action to compensate for a reduction in crop yield by 10-20%. Dutch dairy and pig farmers changing to less intensive production maintain or even improve farm income by price premiums on their products, and/or by savings on external inputs. A scenario reducing the Dutch pig and poultry sector by 50%, the dairy sector by 20% and synthetic N fertilizer use by 40% lowers annual N pollution costs by 0.2-2.2 billion euro (40%). This benefit compensates for the loss of GDP in the primary sector but not in the supply and processing chain. A 2030 scenario for the EU27 reducing consumption and production of animal products by 50% (demitarean diet) reduces N pollution by 10% and benefits human health. This diet allows the EU27 to become a food exporter, while reducing land demand outside Europe in 2030 by more than 100 million hectares (2%), which more than compensates increased land demand when

  13. Potential of extensification of European agriculture for a more sustainable food system, focusing on nitrogen

    International Nuclear Information System (INIS)

    Van Grinsven, Hans J M; Westhoek, Henk; Erisman, Jan Willem; De Vries, Wim

    2015-01-01

    Most global strategies for future food security focus on sustainable intensification of production of food and involve increased use of nitrogen fertilizer and manure. The external costs of current high nitrogen (N) losses from agriculture in the European Union, are 0.3–1.9% of gross domestic product (GDP) in 2008. We explore the potential of sustainable extensification for agriculture in the EU and The Netherlands by analysing cases and scenario studies focusing on reducing N inputs and livestock densities. Benefits of extensification are higher local biodiversity and less environmental pollution and therefore less external costs for society. Extensification also has risks such as a reduction of yields and therewith a decrease of the GDP and farm income and a smaller contribution to the global food production, and potentially an i0ncrease of global demand for land. We demonstrate favourable examples of extensification. Reducing the N fertilization rate for winter wheat in Northwest Europe to 25–30% below current N recommendations accounts for the external N cost, but requires action to compensate for a reduction in crop yield by 10–20%. Dutch dairy and pig farmers changing to less intensive production maintain or even improve farm income by price premiums on their products, and/or by savings on external inputs. A scenario reducing the Dutch pig and poultry sector by 50%, the dairy sector by 20% and synthetic N fertilizer use by 40% lowers annual N pollution costs by 0.2–2.2 billion euro (40%). This benefit compensates for the loss of GDP in the primary sector but not in the supply and processing chain. A 2030 scenario for the EU27 reducing consumption and production of animal products by 50% (demitarean diet) reduces N pollution by 10% and benefits human health. This diet allows the EU27 to become a food exporter, while reducing land demand outside Europe in 2030 by more than 100 million hectares (2%), which more than compensates increased land demand when

  14. Towards a Conceptual Framework of Sustainable Business Model Innovation in the Agri-Food Sector: A Systematic Literature Review

    Directory of Open Access Journals (Sweden)

    Henrik Barth

    2017-09-01

    Full Text Available This paper aims to increase our understanding of sustainable business model innovation in the agri-food sector in terms of its theoretical and practical approaches for sustainability and their degree of complexity and maturity. The paper is based on a systematic literature review of 570 journal articles on business models and business model innovation published between 1990 and 2014. Of these articles, only 21 have business model innovation as their main focus. The review shows that research interest in the agri-food sector has increased in these years. The paper proposes a conceptual framework for sustainable business model innovation in the agri-food sector that can be used to meet the challenges encountered in taking a sustainability perspective.

  15. A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods

    Science.gov (United States)

    Zareian, Mohsen; Ebrahimpour, Afshin; Bakar, Fatimah Abu; Mohamed, Abdul Karim Sabo; Forghani, Bita; Ab-Kadir, Mohd Safuan B.; Saari, Nazamid

    2012-01-01

    l-glutamaic acid is the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism. In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. The presumptive bacteria were tested for their ability to synthesize glutamic acid. Out of the 35 strains showing this capability, strain MNZ was determined as the highest glutamic-acid producer. Identification tests including 16S rRNA gene sequencing and sugar assimilation ability identified the strain MNZ as Lactobacillus plantarum. The characteristics of this microorganism related to its glutamic acid-producing ability, growth rate, glucose consumption and pH profile were studied. Results revealed that glutamic acid was formed inside the cell and excreted into the extracellular medium. Glutamic acid production was found to be growth-associated and glucose significantly enhanced glutamic acid production (1.032 mmol/L) compared to other carbon sources. A concentration of 0.7% ammonium nitrate as a nitrogen source effectively enhanced glutamic acid production. To the best of our knowledge this is the first report of glutamic acid production by lactic acid bacteria. The results of this study can be further applied for developing functional foods enriched in glutamic acid and subsequently γ-amino butyric acid (GABA) as a bioactive compound. PMID:22754309

  16. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability?

    Directory of Open Access Journals (Sweden)

    Camille Lacour

    2018-02-01

    Full Text Available BackgroundStudies investigating diet-related environmental impacts have rarely considered the production method of the foods consumed. The objective of the present study, based on the NutriNet-Santé cohort, was to investigate the relationship between a provegetarian score and diet-related environmental impacts. We also evaluated potential effect modifications on the association between a provegetarian score and the environmental impacts of organic food consumption.MethodsFood intake and organic food consumption ratios were obtained from 34,442 French adults using a food frequency questionnaire, which included information on organic food consumption for each group. To characterize the overall structure of the diets, a provegetarian score was used to identify preferences for plant-based products as opposed to animal-based products. Moreover, three environmental indicators were used to assess diet-related environmental impacts: greenhouse gas (GHG emissions, cumulative energy demand (CED, and land occupation. Environmental impacts were assessed using production life cycle assessment (LCA at the farm level. Associations between provegetarian score quintiles, the level of organic food consumption, and environmental indicators were analyzed using ANCOVAs adjusted for energy, sex, and age.ResultsParticipants with diets rich in plant-based foods (fifth quintile were more likely to be older urban dwellers, to hold a higher degree in education, and to be characterized by an overall healthier lifestyle and diet. A higher provegetarian score was associated with lower environmental impacts (GHG emissionsQ5vsQ1 = 838/1,664 kg CO2eq/year, −49.6%, P < 0.0001; CEDQ5vsQ1 = 4,853/6,775 MJ/year, −26.9%, P < 0.0001; land occupationQ5vsQ1 = 2,420/4,138 m2/year, −41.5%, P < 0.0001. Organic food consumption was also an important modulator of the relationship between provegetarian dietary patterns and environmental impacts but only

  17. Community context of food justice: reflections on a free local produce program in a New Orleans food desert

    Directory of Open Access Journals (Sweden)

    Laura McKinney

    2017-05-01

    Full Text Available Food justice discourse has emerged partly in response to the critique of alternative food networks during the last decade, but its justice conceptualization tends to be too narrowly focused on food-related injustices rather than broader social injustices that shape food access and food sovereignty, a gap we address. Our analysis of a semi-experimental free local food program we administered in a New Orleans food desert demonstrates that several community context factors shape the residents’ access to a local food market in this neighborhood: fragmented social ties, digital and generational divides, perpetual infrastructural failure, and the location of the market within the neighborhood. We argue that food justice discourse needs to incorporate social and cultural community contexts in its operationalization of food access and sovereignty, especially regarding how the latter concept is defined and executed in practice.

  18. [Sustainability of an innovative school food program: a case study in the northeast of Brazil].

    Science.gov (United States)

    Melo, Mariana Navarro Tavares de; Sá, Ronice Maria Pereira Franco de; Melo, Djalma Agripino de

    2016-06-01

    The Brazilian School Food Program (PNAE) is intersectoral innature. It encourages social participation and local economies and is considered here as a health promotionpractice. In the Northeastern State of Pernambuco, the city of Tabira acquired international renownin 2012 for the management of its school food program (PAE). This study analyzed the positive and negative factors related to the sustainability of the innovations in Tabira to understand the processes related to the continuity of the innovative actions implemented. The research used a qualitative approach with a case study strategy. A focus group, semi-structured interviews with key actors and document analysis were performed. The data were processed using content analysis and the techniques of thematic analysis. Positive organizational and socio-political factors were: the program institutionalization, the efficient use of financial resources, municipalized management, high community participation and the use of local resources. Negative factors were: weak inter-sectoral coordination and training and poor professional qualification. The strong political engagement at the local level showed both positive and negative impacts on sustainability.

  19. Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

    Directory of Open Access Journals (Sweden)

    Chiara Rinaldi

    2017-09-01

    Full Text Available Food and gastronomy (F&G are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places’ attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G’s potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions and the people (cultural dimensions.

  20. Connecting cities and their environments: Harnessing the water-energy-food nexus for sustainable urban development

    Directory of Open Access Journals (Sweden)

    Chan Arthur

    2015-01-01

    Full Text Available Thousands of years of development have made the production and consumption of water, energy, and food for urban environments more complex. While the rise of cities has fostered social and economic progress, the accompanying environmental pressures threaten to undermine these benefits. The compounding effects of climate change, habitat loss, pollution, overexploitation (in addition to financial constraints make the individual management of these three vital resources incompatible with rapidly growing populations and resource-intensive lifestyles. Nexus thinking is a critical tool to capture opportunities for urban sustainability in both industrialised and developing cities. A nexus approach to water, energy, and food security recognises that conventional decisionmaking, strictly confined within distinct sectors, limits the sustainability of urban development. Important nexus considerations include the need to collaborate with a wide spectrum of stakeholders, and to “re-integrate” urban systems. This means recognising the opportunities coming from the interconnected nature of cities and metropolitan regions, including links with rural environments and wider biophysical dynamics.

  1. Investigating the Wicked Problems of (Un)sustainability Through Three Case Studies Around the Water-Energy-Food Nexus

    Science.gov (United States)

    Metzger, E. P.; Curren, R. R.

    2016-12-01

    Effective engagement with the problems of sustainability begins with an understanding of the nature of the challenges. The entanglement of interacting human and Earth systems produces solution-resistant dilemmas that are often portrayed as wicked problems. As introduced by urban planners Rittel and Webber (1973), wicked problems are "dynamically complex, ill-structured, public problems" arising from complexity in both biophysical and socio-economic systems. The wicked problem construct is still in wide use across diverse contexts, disciplines, and sectors. Discourse about wicked problems as related to sustainability is often connected to discussion of complexity or complex systems. In preparation for life and work in an uncertain, dynamic and hyperconnected world, students need opportunities to investigate real problems that cross social, political and disciplinary divides. They need to grapple with diverse perspectives and values, and collaborate with others to devise potential solutions. Such problems are typically multi-casual and so intertangled with other problems that they cannot be resolved using the expertise and analytical tools of any single discipline, individual, or organization. We have developed a trio of illustrative case studies that focus on energy, water and food, because these resources are foundational, interacting, and causally connected in a variety of ways with climate destabilization. The three interrelated case studies progress in scale from the local and regional, to the national and international and include: 1) the 2010 Gulf of Mexico oil spill with examination of the multiple immediate and root causes of the disaster, its ecological, social, and economic impacts, and the increasing risk and declining energy return on investment associated with the relentless quest for fossil fuels; 2) development of Australia's innovative National Water Management System; and 3) changing patterns of food production and the intertwined challenge of

  2. Occurrence and characteristics of extended spectrum beta-lactamases-producing Enterobacteriaceae from foods of animal origin.

    Science.gov (United States)

    Tekiner, İsmail Hakkı; Özpınar, Haydar

    2016-01-01

    Presence of extended spectrum beta-lactamases (ESBL) in bacteria is a growing health concern of global significance. The local, regional, national, and international epidemiological studies for extended spectrum beta-lactamases-producing Enterobacteriaceae and their encoding genes in foods are still incomplete. The objective of this study was to determine the occurrence of extended spectrum beta-lactamases-producing Enterobacteriaceae and the characteristics of their encoding genes from a total of 250 samples of various foods of animal-origin (100 raw chicken meat, 100 raw cow milk, and 50 raw cow milk cheese) sold in Turkey. Overall, 55 isolates were positive as extended spectrum beta-lactamases-producing Enterobacteriaceae. The most prevalent extended spectrum beta-lactamases-producing strain were identified as Escherichia coli (80%), followed by Enterobacter cloacae (9.1%), Citrobacter braakii (5.5%), Klebsiella pneumoniae (3.6%), and Citrobacter werkmanii (1.8%) by Vitek(®) MS. The simultaneous production of extended spectrum beta-lactamases and AmpC was detected in five isolates (9.1%) in E. coli (80%) and E. cloacae (20%). The frequency rates of blaTEM, blaCTX-M, and blaSHV were 96.4%, 53.7%, and 34.5%, respectively. The co-existence of bla-genes was observed in 82% of extended spectrum beta-lactamases producers with a distribution of blaTEM &blaCTX-M (52.7%), blaTEM &blaSHV (20%), blaTEM &blaCTX-M &blaSHV (12.7%), and blaSHV &blaCTX-M (1.8%). The most prevalent variant of blaCTX-M clusters was defined as blaCTX-M-1 (97.2%), followed by blaCTX-M-8 (2.8%). In summary, the analysed foods were found to be posing a health risk for Turkish consumers due to contamination by Enterobacteriaceae with a diversity of extended spectrum beta-lactamases encoding genes. Copyright © 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

  3. Food Insecurity in Urban and Rural Areas in Central Brazil: Transition from Locally Produced Foods to Processed Items.

    Science.gov (United States)

    Rodrigues, Livia Penna Firme; Carvalho, Raissa Costa; Maciel, Agatha; Otanasio, Polyanna Nunes; Garavello, Maria Elisa de Paula Eduardo; Nardoto, Gabriela Bielefeld

    2016-01-01

    Aiming to investigate the effect of diet and food consumption with regard to health, environment, and economy in light of nutrition ecology, we studied the dimensions of nutrition and food security in urban and rural settings in the region of Chapada dos Veadeiros, Central Brazil. We tracked diet and food consumption through carbon and nitrogen stable isotope ratios in fingernails of these inhabitants together with food intake data as a proxy for their diet patterns. We estimated household food insecurity by using the Brazilian Food Insecurity Scale. Nutrition and food insecurity was observed in both urban and rural areas, but was accentuated in rural settings. The diet pattern had high δ(13)C values in fingernails and low δ(15)N. Both urban and rural areas have diets with low diversity and relying on low-quality processed food staples at the same time that nutrition and food insecurity is quite high in the region.

  4. Food safety management and risk assessment in the fresh produce supply chain

    Science.gov (United States)

    Jacxsens, L.; Uyttendaele, M.; Luning, P.; Allende, A.

    2017-04-01

    This paper is the output of several years of scientific research coordinated by Laboratory of Food Preservation and Food Microbiology at UGent, within the EU FP7 Research project Veg-i-trade (www.vegitrade.org), in collaboration with among other partners, Wageningen University and Cebas-CSIC. Fresh produce and derived products are globally traded and subjected to an inherent sensitive towards enteric pathogens as Salmonella and pathogenic E. coli due to their cultivation practices. As fruits and vegetables are increasingly being consumed raw, a potential health risk towards consumers is present. In the Veg-i-Trade project the extend of presence of pathogens in leafy greens and strawberry fruit and their cultivation environment (as water, soil, manured soil, etc.) was analysed. Insight in the food safety management system enlighted the need for further fostering and guidance towards farmers in good practices in order to reduce the potential pressure of the presence of the pathogens both in EU and non EU countries. Exposure assessment calculations demonstrated the usefulness of mathematic modelling to gain more insight in fragmented microbiological analysis and information of cultivation practices, as such the impact of contamination of irrigation water and the impact of a flooding event. Veg-i-Trade was a challenging project both in scientific and management perspective as 23 partners collaborated.

  5. Creating a Learning Environment to Promote Food Sustainability Issues in Primary Schools? Staff Perceptions of Implementing the Food for Life Partnership Programme

    Directory of Open Access Journals (Sweden)

    Judy Orme

    2013-03-01

    Full Text Available There is increasing interest in the role that schools can play in promoting education for sustainable development (ESD, and evidence is emerging that schools can be influential in the emerging agenda around the ecological, ethical and social aspects of food, diet and nutrition. With regard to such food sustainability issues, this paper analyses the role of the Food for Life Partnership national programme in supporting garden and farm-based learning activities in 55 primary schools in England, UK. Using a mixed methods approach, the study examined the programme’s implementation through staff perceptions and a range of school change indicators. The study found that the programme delivery was associated with widespread institutional reforms. According to staff, implementation of the programme provided a range of opportunities for pupils to learn about food production and sustainability, but addressing these issues was challenging for teachers and raised a number of questions concerned with effective, equitable and on-going implementation. At a pedagogical level, teachers also reflected on conceptually challenging aspects of food sustainability as a topic for primary school education. The study identified ways that ESD programmes could support schools to think about and implement learning opportunities as well as identifying significant barriers related to resourcing such programmes.

  6. Supporting data for identification of biosurfactant-producing bacteria isolated from agro-food industrial effluent

    Science.gov (United States)

    Fulazzaky, Mohamad Ali; Abdullah, Shakila; Salim, Mohd Razman

    2016-01-01

    The goal of this study was to identify the biosurfactant-producing bacteria isolated from agro-food industrial effluet. The identification of the potential bacterial strain using a polymerase chain reaction of the 16S rRNA gene analysis was closely related to Serratia marcescens with its recorded strain of SA30 “Fundamentals of mass transfer and kinetics for biosorption of oil and grease from agro-food industrial effluent by Serratia marcescens SA30” (Fulazzaky et al., 2015) [1]; however, many biochemical tests have not been published yet. The biochemical tests of biosurfactant production, haemolytic assay and cell surface hydrophobicity were performed to investigate the beneficial strain of biosurfactant-producing bacteria. Here we do share data collected from the biochemical tests to get a better understanding of the use of Serratia marcescens SA30 to degrade oil, which contributes the technical features of strengthening the biological treatment of oil-contaminated wastewater in tropical environments. PMID:27077083

  7. Supporting data for identification of biosurfactant-producing bacteria isolated from agro-food industrial effluent

    Directory of Open Access Journals (Sweden)

    Mohamad Ali Fulazzaky

    2016-06-01

    Full Text Available The goal of this study was to identify the biosurfactant-producing bacteria isolated from agro-food industrial effluet. The identification of the potential bacterial strain using a polymerase chain reaction of the 16S rRNA gene analysis was closely related to Serratia marcescens with its recorded strain of SA30 “Fundamentals of mass transfer and kinetics for biosorption of oil and grease from agro-food industrial effluent by Serratia marcescens SA30” (Fulazzaky et al., 2015 [1]; however, many biochemical tests have not been published yet. The biochemical tests of biosurfactant production, haemolytic assay and cell surface hydrophobicity were performed to investigate the beneficial strain of biosurfactant-producing bacteria. Here we do share data collected from the biochemical tests to get a better understanding of the use of Serratia marcescens SA30 to degrade oil, which contributes the technical features of strengthening the biological treatment of oil-contaminated wastewater in tropical environments.

  8. Hydrothermal Conversion in Near-Critical Water – A Sustainable Way of Producing Renewable Fuels

    DEFF Research Database (Denmark)

    Hoffmann, Jessica; Pedersen, Thomas Helmer; Rosendahl, Lasse

    2014-01-01

    Liquid fuels from biomass will form an essential part of meeting the grand challenges within energy. The need for renewable and sustainable energy sources is triggered by a number of factors; like increase in global energy demand, depletion of conventional resources, climate issues and the desire...... hydrothermal conversion of lignocellulosic biomass and upgrading pathways of bio-crude components with focus on hydrodeoxygenation reactions....

  9. Gender differences in purchase intentions and reasons for meal selection among fast food customers – Opportunities for healthier and more sustainable fast food

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Lehmann, Charlotte; Andersen, Elisabeth Wreford

    2016-01-01

    and their purchase intentions. Based on this background, possible opportunities toward implementing healthier and more sustainable fast food options are discussed. Data were collected at three fast food restaurants from different parts of Denmark among randomly selected customers (aged 15 or above). The customers......Understanding the factors that influence food selection and dietary behavior is fundamental to support the successful translation of dietary goals into consumer behavior. The present study aims to identify gender differences in fast food consumers’ reasons for actual fast food meal selection...... were approached after having ordered their meal. They filled out a questionnaire on reasons for their actual fast food meal selection and purchase intentions in relation to four hypothesized burger menus, including a regular beef burger menu, a wholegrain beef burger menu, a nutrition labeled beef...

  10. Sustainable food security in India-Domestic production and macronutrient availability.

    Science.gov (United States)

    Ritchie, Hannah; Reay, David; Higgins, Peter

    2018-01-01

    India has been perceived as a development enigma: Recent rates of economic growth have not been matched by similar rates in health and nutritional improvements. To meet the second Sustainable Development Goal (SDG2) of achieving zero hunger by 2030, India faces a substantial challenge in meeting basic nutritional needs in addition to addressing population, environmental and dietary pressures. Here we have mapped-for the first time-the Indian food system from crop production to household-level availability across three key macronutrients categories of 'calories', 'digestible protein' and 'fat'. To better understand the potential of reduced food chain losses and improved crop yields to close future food deficits, scenario analysis was conducted to 2030 and 2050. Under India's current self-sufficiency model, our analysis indicates severe shortfalls in availability of all macronutrients across a large proportion (>60%) of the Indian population. The extent of projected shortfalls continues to grow such that, even in ambitious waste reduction and yield scenarios, enhanced domestic production alone will be inadequate in closing the nutrition supply gap. We suggest that to meet SDG2 India will need to take a combined approach of optimising domestic production and increasing its participation in global trade.

  11. Novel Random PBS-Based Copolymers Containing Aliphatic Side Chains for Sustainable Flexible Food Packaging

    Directory of Open Access Journals (Sweden)

    Giulia Guidotti

    2017-12-01

    Full Text Available In the last decade, there has been an increased interest from the food packaging industry toward the development and application of biodegradable and biobased plastics, to contribute to the sustainable economy and to reduce the huge environmental problem afflicting the planet. In this framework, the present paper describes the synthesis of novel PBS (poly(butylene succinate-based random copolymers with different composition containing glycol sub-units characterized by alkyl pendant groups of different length. The prepared samples were subjected to molecular, thermal, diffractometric and mechanical characterization. The barrier performances to O2, CO2 and N2 gases were also evaluated, envisioning for these new materials an application in food packaging. The presence of the side alkyl groups did not alter the thermal stability, whereas it significantly reduced the sample crystallinity degree, making these materials more flexible. The barrier properties were found to be worse than PBS; however, some of them were comparable to, or even better than, those of Low Density Polyethylene (LDPE, widely employed for flexible food packaging. The entity of variations in the final properties due to copolymerization were more modest in the case of the co-unit with short side methyl groups, which, when included in the PBS crystal lattice, causes a more modest decrement of crystallinity degree.

  12. Does the Sustainability of Food Products Influence Consumer Choices? The Case of Italy

    Directory of Open Access Journals (Sweden)

    Alessandro Banterle

    2013-10-01

    Full Text Available In this paper we analyse if there is a diffused interest among consumers about the environmental impacts of their food choices, and try to capture the different types of attitudes of Italian consumers with respect to environmental sustainability of food products. The analysis builds on a survey based on vis-a-vis interviews with 240 consumers in Milan, and on a cluster analysis. The results highlight a high level of stated concern about environmental issues and about possible impacts of personal food consumption choices on the environment. Nevertheless, when investigating their actions during everyday shopping we have identified four groups of consumers: (1 those who take into consideration the environmental information on labels and do not require additional information; (2 those for which environmental information on labels does not have a great effect on purchase, but would like to receive more information; (3 those for which the presence of environmental information directs product selection and would also like to receive more; (4 those that do not take into account environmental issues when purchasing and are not interested in receiving more information about the impacts of the products.

  13. On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications.

    Science.gov (United States)

    Arrieta, Marina Patricia; Samper, María Dolores; Aldas, Miguel; López, Juan

    2017-08-29

    Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperature and high crystallinity, poly(hydroxybutyrate) (PHB) represents a good candidate to blend with PLA. The ability of PHB to act as a nucleating agent for PLA improves its mechanical resistance and barrier performance. With the dual objective to improve PLAPHB processing performance and to obtain stretchable materials, plasticizers are frequently added. Current trends to enhance PLA-PHB miscibility are focused on the development of composite and nanocomposites. PLA-PHB blends are also interesting for the controlled release of active compounds in the development of active packaging systems. This review explains the most relevant processing aspects of PLA-PHB based blends such as the influence of polymers molecular weight, the PLA-PHB composition as well as the thermal stability. It also summarizes the recent developments in PLA-PHB formulations with an emphasis on their performance with interest in the sustainable food packaging field. PLA-PHB blends shows highly promising perspectives for the replacement of traditional petrochemical based polymers currently used for food packaging.

  14. Systemic Analysis of Food Supply and Distribution Systems in City-Region Systems—An Examination of FAO’s Policy Guidelines towards Sustainable Agri-Food Systems

    Directory of Open Access Journals (Sweden)

    Vanessa Armendáriz

    2016-12-01

    Full Text Available The world is continuously transforming to supply growing cities and urbanization processes are still driving important changes in our current food systems. Future sustainability constraints are emphasizing that Food Supply and Distribution Systems (FSDS are deeply embedded in city-region systems with specific technical and socio-ecological characteristics. This paper aims to provide a systemic understanding on FSDS focusing the integration of urban and rural structures considering the system biophysical boundaries and societal targets. A qualitative framework model, based on the Food and Agriculture Organization of the United Nations (FAO’s FSDS literature, has been developed by using Systems Thinking (ST and System Dynamics (SD approaches. The model analysis suggested that to increase sustainability and resilience of food systems large emphasis has to be maintained on: (i estimation of local territorial carrying capacities; (ii land use planning to enhance connections among rural supplies and city needs; (iii city policies, to regulate emergent market size and local scale of production; (iv technological efficiency at farm, distribution and market levels; (v urban, peri-urban and rural functional linkages that considers social metabolic balances; (vi rural development as a core point for building sustainable food systems and counteracting the urbanization growth. These key areas are relevant to test new paths of cities-regions reconfiguration towards the transition to resilient agri-food systems.

  15. A Review on the Rising Prevalence of International Standards: Threats or Opportunities for the Agri-Food Produce Sector in Developing Countries, with a Focus on Examples from the MENA Region

    Science.gov (United States)

    Faour-Klingbeil, Dima

    2018-01-01

    Food safety standards are a necessity to protect consumers’ health in today’s growing global food trade. A number of studies have suggested safety standards can interrupt trade, bringing financial and technical burdens on small as well as large agri-food producers in developing countries. Other examples have shown that economical extension, key intermediaries, and funded initiatives have substantially enhanced the capacities of growers in some countries of the Middle East and North Africa (MENA) region to meet the food safety and quality requirements, and improve their access to international markets. These endeavors often compensate for the weak regulatory framework, but do not offer a sustainable solution. There is a big gap in the food safety level and control systems between countries in the MENA region and those in the developed nations. This certainly has implications for the safety of fresh produce and agricultural practices, which hinders any progress in their international food trade. To overcome the barriers of legal and private standards, food safety should be a national priority for sustainable agricultural development in the MENA countries. Local governments have a primary role in adopting the vision for developing and facilitating the implementation of their national Good Agricultural Practices (GAP) standards that are consistent with the international requirements and adapted to local policies and environment. Together, the public and private sector’s support are instrumental to deliver the skills and infrastructure needed for leveraging the safety and quality level of the agri-food chain. PMID:29510498

  16. A Review on the Rising Prevalence of International Standards: Threats or Opportunities for the Agri-Food Produce Sector in Developing Countries, with a Focus on Examples from the MENA Region.

    Science.gov (United States)

    Faour-Klingbeil, Dima; Todd, Ewen C D

    2018-03-03

    Food safety standards are a necessity to protect consumers' health in today's growing global food trade. A number of studies have suggested safety standards can interrupt trade, bringing financial and technical burdens on small as well as large agri-food producers in developing countries. Other examples have shown that economical extension, key intermediaries, and funded initiatives have substantially enhanced the capacities of growers in some countries of the Middle East and North Africa (MENA) region to meet the food safety and quality requirements, and improve their access to international markets. These endeavors often compensate for the weak regulatory framework, but do not offer a sustainable solution. There is a big gap in the food safety level and control systems between countries in the MENA region and those in the developed nations. This certainly has implications for the safety of fresh produce and agricultural practices, which hinders any progress in their international food trade. To overcome the barriers of legal and private standards, food safety should be a national priority for sustainable agricultural development in the MENA countries. Local governments have a primary role in adopting the vision for developing and facilitating the implementation of their national Good Agricultural Practices (GAP) standards that are consistent with the international requirements and adapted to local policies and environment. Together, the public and private sector's support are instrumental to deliver the skills and infrastructure needed for leveraging the safety and quality level of the agri-food chain.

  17. Expansion of Sugarcane area for Ethanol production in Brazil: a Threat to Food Production and Environmental Sustainability?

    Science.gov (United States)

    Monteiro, J. M.; Coutinho, H. L.; Veiga, L. B.

    2012-12-01

    The raise in fossil fuels prices and the increase in Greenhouse Gas emissions is leading nations to adopt non-fossil fuels based energy sources. Sugarcane crops for biofuel production are expanding fast in Brazil, mainly through land use change (LUC) processes, in substitution of pasturelands and grain crops plantations. Would these changes affect negatively sustainability assessments of bioethanol production in the future? We estimate the extent of sugarcane cropland needed to produce sufficient ethanol to attend to market demands. This work presents a baseline scenario for sugarcane cropping area in Brazil in 2017, taking into account market forces (supply and demand). We also comment on a policy instrument targetting sustainable sugarcane production in Brazil. The expansion scenarios took into account the demand for ethanol from 2008-2017, produced by the Energy Research Corporation, of Brazil. In order to develop the expansion scenario, we estimated the amount of sugarcane needed to attend the ethanol demand. We then calculated the area needed to generate that amount of sugarcane. The analytical parameters were: 1) one tonne of sugarcane produces an average 81.6 liters of ethanol; 2) the average sugarcane crop productivity varied linearly from 81.4 tons/hectare in 2008 to 86.2 tons/hectare in 2017. We also assumed that sugarcane productivity in 2017 as the current average productivity of sugarcane in the State of São Paulo. The results show that the requirement for 3.5 million ha in 2007 will increase to 9 million ha in 2017. The Sugarcane Agroecologic Zoning (ZAECANA), published by Embrapa (2009), is a tool that not only informs the territory occupation and use policies, but also classifies land as qualified, restricted or non-qualified for the plantation of sugarcane crops. The ZAECANA is based on soil and climate suitability assessments, and is presented in a spatially-explicit format. Adopting the precautionary principle, a national policy was established

  18. How does consumer knowledge affect environmentally sustainable choices? Evidence from a cross-country latent class analysis of food labels.

    Science.gov (United States)

    Peschel, Anne O; Grebitus, Carola; Steiner, Bodo; Veeman, Michele

    2016-11-01

    This paper examines consumers' knowledge and lifestyle profiles and preferences regarding two environmentally labeled food staples, potatoes and ground beef. Data from online choice experiments conducted in Canada and Germany are analyzed through latent class choice modeling to identify the influence of consumer knowledge (subjective and objective knowledge as well as usage experience) on environmentally sustainable choices. We find that irrespective of product or country under investigation, high subjective and objective knowledge levels drive environmentally sustainable food choices. Subjective knowledge was found to be more important in this context. Usage experience had relatively little impact on environmentally sustainable choices. Our results suggest that about 20% of consumers in both countries are ready to adopt footprint labels in their food choices. Another 10-20% could be targeted by enhancing subjective knowledge, for example through targeted marketing campaigns. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Implementation of Good Agricultural Practices Food Safety Standards on Mid-Atlantic States and New York Produce Farms

    Science.gov (United States)

    Nayak, Roshan

    2016-01-01

    In the wake of multistate outbreaks and subsequent economic cost and health causalities, food industry stakeholders formulated policies for their produce suppliers. The U.S. Food and Drug Administration's guidance on Good Agricultural Practices (GAPs) have been the basis for most of the industry initiated GAP certifications or audit processes. In…

  20. Quantitative Assessment of Contamination of Fresh Food Produce of Various Retail Types by Human-Virulent Microsporidian Spores▿

    OpenAIRE

    Jedrzejewski, Szymon; Graczyk, Thaddeus K.; Slodkowicz-Kowalska, Anna; Tamang, Leena; Majewska, Anna C.

    2007-01-01

    This study demonstrated that fresh food produce, such as berries, sprouts, and green-leafed vegetables, sold at the retail level can contain potentially viable microsporidian spores of human-virulent species, such as Enterocytozoon bieneusi, Encephalitozoon intestinalis, and Encephalitozoon cuniculi, at quantities representing a threat of food-borne infection.