Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

Food supply. --- Natural foods. --- Veganism. --- Vegetarianism --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Food --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Aliments --- Aliments naturals. --- Veganisme. --- Abastament --- Vegetarianisme --- Aliments biològics --- Aliments saludables --- Productes naturals --- Abastament d'aliments --- Abastaments --- Recursos alimentaris --- Subministrament d'aliments --- Agricultura --- Productes agrícoles --- Racionament del consum --- Seguretat alimentària --- Subministrament --- Indústria i comerç --- Comerç --- Diet, Plant-Based --- Diet, Vegetarian

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Our diets are going to change dramatically as global warming affects growing seasons and the availability of different foods around the world. Meanwhile, our foodways are among the biggest contributors to greenhouse gas emissions. To address these challenges Food in a Changing Climate demands we look beyond our plates to the roots of inequity in our food systems. It presents an unashamedly political agenda for 'deep adaptation', focused on the rejuvenation and strengthening of local and regional food systems that have been steadily eroded in the name of economic efficiency. The colonial origins of fossil-fuel based food production and trade persist in the marginalisation of farmers, food workers, and fishers in a corporatized food system that promotes the exploitation of the environment, excess production, and hyper-consumerism. These factors contribute to climate change, poverty, and health inequities on a global scale. Drawing on case studies from around the world, this book illustrates how the commodification of food has made us particularly vulnerable to climate change, extreme weather events, and pandemics such as COVID19. These shocks reveal the danger of our reliance on increasingly complex supply chains - dominated by a decreasing number of mega-companies - for our food security. The unsustainability of the way we produce and eat food is clear. It has been for a long time. Food in a Changing Climate explores how we can cultivate resilient communities through the just application of new technologies, the recovery of traditional knowledges, and by building diversity to protect the livelihoods of food producers everywhere.

Food industry and trade --- Food supply. --- Food --- Food security --- Political Science --- Food & society. --- Environmental aspects. --- Economic aspects. --- Climatic factors. --- Public Policy --- Agriculture & Food Policy. --- Climatology --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food control --- Produce trade --- Agriculture --- Single cell proteins --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- Primitive societies --- Food industry and trade - Environmental aspects. --- Food Supply. --- Food - Economic aspects. --- Food security - Climatic factors. --- Seguretat alimentària --- Aliments --- Canvis climàtics --- Abastament --- Indústria i comerç --- Aspectes ambientals --- Bromatologia --- Comestibles --- Queviures --- Alimentació --- Àpats i banquets --- Cuina --- Digestió --- Economia domèstica --- Gastronomia --- Nutrició --- Taula, Art de la --- Tecnologia dels aliments --- Canvi climàtic --- Canvis climàtics globals --- Fluctuacions climàtiques --- Variacions climàtiques --- Climatologia --- Abastament d'aliments --- Abastaments --- Recursos alimentaris --- Subministrament d'aliments --- Agricultura --- Productes agrícoles --- Racionament del consum --- Inseguretat alimentària --- Mitigació --- Subministrament --- Comerç --- Food supply --- Political aspects.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Forecasts point out an exponential growth in the global population, which raises concerns over the ability of the current agri-food production systems to meet food demand in the long term. Such a prospect has led international organizations and the scientific community to raise awareness about, and call for, the need to identify additional sources of food to feed the world. From this perspective, insects qualify as a suitable and more environmentally friendly alternative to meat and other foods that are sourced from animal proteins. However, uptake of the production and commercialization of insects as food has been facing regulatory hurdles, consumer skepticism and rejection in many markets. This is particularly true in the context of western societies in which insects do not always constitute part of the local traditional diets. Production and Commercialization of Insects as Food and Feed: identification of the Main Constraints in the European Union analyses and discusses the regulatory state-of-the-art for the production and commercialization of insects as food and feed in the European Union. The EU has been taking concrete legislative steps with a view to opening up its market for insect foods, although some key regulatory constraints still exist today which ultimately prevent the industry sector from growing, consolidating and thriving. The main regulatory constraints in the EU for insects as food include the fragmentation of the EU market as a result of the adoption of different policy solutions by EU Member States for novel foods and the lengthy and complex authorization procedures. Also, ad hoc safety and quality requirements tailored to the needs and specificities of the insect food sector are currently missing. This work constitutes the first comprehensive overview of the evolution and current state-of-the-art of the regulatory framework for insect foods in the EU, based on a multidisciplinary approach that combines science, policy and law. It proposes a legislative roadmap which the EU should follow in order to make its regulatory framework fit for insect foods in the long term by providing a detailed comparison between the current EU legal framework and other regulatory systems of western countries with a view to singling out the markets which are better equipped to address the production and the commercialization of insect foods. The text provides an updated overview of the overall market and of European consumers’ perspectives on the use of insect foods. With the proper legislative steps and consolidation, the EU can be a global leader for insects as food and feed both as a market and as a standard-setting body.

Food—Biotechnology. --- Sustainable development. --- Food Science. --- Sustainable Development. --- Development, Sustainable --- Ecologically sustainable development --- Economic development, Sustainable --- Economic sustainability --- ESD (Ecologically sustainable development) --- Smart growth --- Sustainable development --- Sustainable economic development --- Economic development --- Environmental aspects --- Food law and legislation --- Edible insects --- European Union countries. --- Insects as food --- Food of animal origin --- Insects --- Entomophagy --- Insectes --- Aliments d'origen animal --- Abastament d'aliments --- Comerç d'aliments --- Països de la Unió Europea --- Comerç de productes alimentaris --- Comerç --- Aliments --- Indústria alimentària --- Abastaments d'aliments --- Disponibilitat d'aliments --- Producció alimentària --- Recursos alimentaris --- Sistema alimentari mundial --- Subministrament d'aliments --- Racionament del consum --- Ajuda alimentària --- Dret a l'alimentació --- Fam --- Racionament alimentari --- Revolució verda --- Alimentació --- Seguretat alimentària --- Animals (Aliment) --- Animals com a aliment --- Animals comestibles --- Productes animals comestibles --- Carn --- Llet --- Marisc --- Peix --- Ous --- Productes lactis --- Hexàpodes --- Invertebrats --- Apterigots --- Coleòpters --- Col·lèmbols --- Dermàpters --- Dictiòpters --- Dípters --- Efemeròpters --- Hemípters --- Himenòpters --- Homòpters --- Insectes aquàtics --- Insectes fitòfags --- Insectes hematòfags --- Insectes paràsits --- Insectes saproxílics --- Insectes útils --- Lepidòpters --- Mal·lòfags --- Mecòpters --- Neuròpters --- Odonats --- Ortòpters --- Papallones --- Plagues d'insectes --- Plecòpters --- Puces --- Tèrmits --- Tricòpters --- Entomologia --- Unió Europea, Països de la --- Europa --- Alemanya --- Àustria --- Bèlgica --- Dinamarca --- Espanya --- Finlàndia --- França --- Gran Bretanya --- Grècia --- Irlanda --- Itàlia --- Luxemburg --- Països Baixos --- Portugal --- Suècia

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The book reflects on the issues concerning, on the one hand, the difficulty in feeding an ever- increasing world population and, on the other hand, the need to build new productive systems able to protect the planet from overexploitation. The concept of “food diversity” is a synthesis of diversities: biodiversity of ecological sources of food supply; socio-territorial diversity; and cultural diversity of food traditions. In keeping with this transdisciplinary perspective, the book collects a large number of contributions that examine, firstly the relationships between agrobiodiversity, rural sustainable systems and food diversity; and secondly, the issues concerning typicality (food specialties/food identities), rural development and territorial communities. Lastly, it explores legal questions concerning the regulations aiming to protect both the food diversity and the right to food, in the light of the political, economic and social implications related to the problem of feeding the world population, while at the same time respecting local communities’ rights, especially in the developing countries. The book collects the works of legal scholars, agroecologists, historians and sociologists from around the globe.

Law. --- Food --- Biodiversity. --- Private international law. --- Conflict of laws. --- International law. --- Comparative law. --- Trade. --- Agricultural economics. --- Private International Law, International & Foreign Law, Comparative Law. --- European Law. --- Agricultural Economics. --- International Economic Law, Trade Law. --- Food Science. --- Agrarian question --- Agribusiness --- Agricultural economics --- Agricultural production economics --- Agriculture --- Production economics, Agricultural --- Land use, Rural --- Comparative jurisprudence --- Comparative legislation --- Jurisprudence, Comparative --- Law, Comparative --- Legislation, Comparative --- Law of nations --- Nations, Law of --- Public international law --- Law --- Choice of law --- Conflict of laws --- Intermunicipal law --- International law, Private --- International private law --- Private international law --- Legal polycentricity --- Biological diversification --- Biological diversity --- Biotic diversity --- Diversification, Biological --- Diversity, Biological --- Biology --- Biocomplexity --- Ecological heterogeneity --- Numbers of species --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Acts, Legislative --- Enactments, Legislative --- Laws (Statutes) --- Legislative acts --- Legislative enactments --- Jurisprudence --- Legislation --- Biotechnology. --- Economic aspects --- Civil law --- Food supply --- Food law and legislation. --- Right to food. --- Food, Right to --- Human rights --- Food, Pure --- Food industry and trade --- Pure food --- Commercial law --- Consumer protection --- Produce trade --- Food law and legislation --- Law and legislation. --- Law and legislation --- Food science. --- Private International Law, International & Foreign Law, Comparative Law . --- Science --- Law—Europe. --- Food—Biotechnology. --- Abastament d'aliments --- Seguretat alimentària --- Dret a l'alimentació --- Política alimentària --- Ecologia agrícola --- Agroecologia --- Agroecosistema --- Ecologia de l'agricultura --- Medi ambient i agricultura --- Ecologia --- Climatologia agrícola --- Agricultura sostenible --- Permacultura --- Alimentació i Estat --- Estat i alimentació --- Política de la nutrició --- Política nutricional --- Política social --- Alimentació --- Drets humans --- Control sobre els aliments --- Inseguretat alimentària --- Mesures de seguretat alimentàries --- Abastaments d'aliments --- Disponibilitat d'aliments --- Producció alimentària --- Recursos alimentaris --- Sistema alimentari mundial --- Subministrament d'aliments --- Racionament del consum --- Ajuda alimentària --- Comerç d'aliments --- Fam --- Racionament alimentari --- Revolució verda --- Economic aspects.