TY - BOOK ID - 101939553 TI - Biodiversity, Functional Ecosystems and Sustainable Food Production AU - Galanakis, Charis M AU - SpringerLink (Online service) PY - 2023 SN - 9783031074349 PB - Cham Springer International Publishing :Imprint: Springer DB - UniCat KW - Biotic communities. KW - Agrobiodiversity. KW - Sustainable agriculture. KW - Low-input agriculture KW - Low-input sustainable agriculture KW - Lower input agriculture KW - Resource-efficient agriculture KW - Sustainable farming KW - Agriculture KW - Alternative agriculture KW - Agricultural biodiversity KW - Agricultural biological diversity KW - Agro-biodiversity KW - Agricultural ecology KW - Biodiversity KW - Biocenoses KW - Biocoenoses KW - Biogeoecology KW - Biological communities KW - Biomes KW - Biotic community ecology KW - Communities, Biotic KW - Community ecology, Biotic KW - Ecological communities KW - Ecosystems KW - Natural communities KW - Ecology KW - Population biology KW - Food science. KW - Biodiversity. KW - Environmental sciences KW - Ecosystems. KW - Food Science. KW - Environmental Social Sciences. KW - Social aspects. KW - Biological diversification KW - Biological diversity KW - Biotic diversity KW - Diversification, Biological KW - Diversity, Biological KW - Biology KW - Biocomplexity KW - Ecological heterogeneity KW - Numbers of species KW - Food technology KW - Chemical engineering UR - https://www.unicat.be/uniCat?func=search&query=sysid:101939553 AB - In recent decades, practices like the cultivation of a few high-yielding crop varieties on a large scale, the application of heavy machinery and continued mechanization of agriculture, the removal of natural habitats, and the application of pesticides and synthetics have resulted in the simplification of agro-ecosystems. This has enabled a substantial increase in food production but has at the same time transformed landscapes. Indeed, there is a concern that a decline in biodiversity has affected microbiome activities that support processes across soils, plants, animals, the marine environment, and humans. Although they have increased food production, the above practices cannot be considered sustainable in long-term applications. Biodiversity, Functional Ecosystems, and Sustainable Food Production explore ecosystems in terms of crop and animal production, pest and disease control, nutrient cycling, and soil fertility. Chapters range from agro-biodiversity to antimicrobial use in animal food production to microbiome applications for sustainable food systems and the impacts of environment-friendly unit operations on the functional properties of bee pollen. By examining such topics about each other, the text emphasizes how food production, ecosystem function, food quality, and consumer health are all interconnected. ER -