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This book focused on researching food loss and waste in various agricultural supply chains, searching for reduction strategies and possible technological solutions without neglecting the relevance of the socioeconomic factors that influence the functioning of food value chains. The adoption of the 2030 Agenda for Sustainable Development (Goal 12—“Ensure sustainable consumption and production patterns”) calls for renewed efforts to reduce food losses along production and supply chains. Achieving this goal will require greater efforts globally to implement food loss reduction policies and interventions. In addition, the sustainable management and use of byproducts from agriculture, including agricultural residues, has been analyzed. Special attention is given to pre- and post-harvesting losses of agricultural products, including the assessment of their environmental and economic sustainability.
Technology: general issues --- Environmental science, engineering & technology --- biomass --- bioenergy --- straw --- combine harvester --- chaff --- by-product --- bioeconomy --- life cycle assessment --- life cycle costing --- Ricinus communis, L. --- castor oil --- harvesting --- residue management --- biopreservatives --- shelf life --- essential oil --- organic foods --- consumers’ attitude --- willingness to pay --- work productivity --- harvesting costs --- harvesting efficiency --- wheat header --- seed loss --- header impact --- ecoefficiency --- life cycle assessment (LCA) --- life cycle costing (LCC) --- run-off --- pond --- flexible water storage system --- Cynara roots --- biorefinery --- marginal lands --- multipurpose crop --- fermentable sugars --- agricultural residues exploitation --- postharvest losses --- food waste --- physicochemical properties --- table grape --- shelf-life --- decay --- stem browning --- SO2 damage --- socioeconomic impacts --- pomegranate --- losses --- nutrition --- environmental --- resources --- packhouse --- postharvest --- impacts --- Technology. --- Engineering. --- Environmental science.
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The international concept of food security is a situation where all people have physical, social, and economic access at all times to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. All four parameters (availability, access, utilization, and stability) should therefore be measured to determine food security status.Taking into account these premises, this book aims to present original research articles and reviews concerning the following: Agriculture and food security; Agri-tourism and its potential to assist with food security; Business–science cooperation to advance food security; Competing demands and tradeoffs for land and water resources; Consumer behavior, nutritional security and food assistance programs; Food and health; Global and local analyses of food security and its drivers; Global governance and food security; Infectious and non-infectious diseases and food security; Reducing food loss and waste; Reducing risks to food production and distribution from climate change; Supply chains and food security; Technological breakthroughs to help feed the globe; Tourism food security relationship; Urbanization, food value chains, and the sustainable, secure sourcing of food; Food and service quality at food catering establishments; Consumer behavior at foodservice operations (restaurants, cafés, hotels).
Research & information: general --- Biology, life sciences --- Food & society --- adolescents --- children --- food safety --- hygiene practices --- low-income --- risk perception --- climate change --- food security --- reindeer herding --- reindeer losses --- overgrazing --- traditional nutrition --- health risks --- Arctic Indigenous Peoples --- Yamal-Nenets Autonomous Okrug --- Melaleuca bracteata --- essential oil --- hydrodistillation --- eugenol methyl ether --- antioxidant --- antimicrobial --- gastronomy --- livelihood --- public healthcare --- traditional knowledge --- wild food plants --- valleys of the Hindu Kush mountain range --- clustering --- correlation --- fat --- protein --- starch --- sugar --- specific gravity --- university foodservice attributes --- importance–performance analysis (IPA) --- international students --- Malaysian research universities --- dual processing theory --- SNS information attribute --- satisfaction --- brand attitude --- sustainable use intention --- participatory --- learning --- critical --- legal --- theory --- integral --- ecology --- relational --- negative affect --- affect regulation --- maladaptive eating behavior --- normal weight --- systematic review --- reindeer meat --- macro- and microelement analysis --- adaptation --- Arctic population --- meta-analysis --- agricultural biotechnology --- new plant breeding technique --- NPBT --- consumers’ attitude --- machine learning --- data mining --- migration --- rural arctic population --- sustainable development --- Yamal–Nenets Autonomous Okrug --- agriculture --- consumer behavior --- food habits --- food industry and technology --- food policy --- food safety and quality --- nutritional diseases --- tourism --- service quality at restaurants/cafés/hotels --- adolescents --- children --- food safety --- hygiene practices --- low-income --- risk perception --- climate change --- food security --- reindeer herding --- reindeer losses --- overgrazing --- traditional nutrition --- health risks --- Arctic Indigenous Peoples --- Yamal-Nenets Autonomous Okrug --- Melaleuca bracteata --- essential oil --- hydrodistillation --- eugenol methyl ether --- antioxidant --- antimicrobial --- gastronomy --- livelihood --- public healthcare --- traditional knowledge --- wild food plants --- valleys of the Hindu Kush mountain range --- clustering --- correlation --- fat --- protein --- starch --- sugar --- specific gravity --- university foodservice attributes --- importance–performance analysis (IPA) --- international students --- Malaysian research universities --- dual processing theory --- SNS information attribute --- satisfaction --- brand attitude --- sustainable use intention --- participatory --- learning --- critical --- legal --- theory --- integral --- ecology --- relational --- negative affect --- affect regulation --- maladaptive eating behavior --- normal weight --- systematic review --- reindeer meat --- macro- and microelement analysis --- adaptation --- Arctic population --- meta-analysis --- agricultural biotechnology --- new plant breeding technique --- NPBT --- consumers’ attitude --- machine learning --- data mining --- migration --- rural arctic population --- sustainable development --- Yamal–Nenets Autonomous Okrug --- agriculture --- consumer behavior --- food habits --- food industry and technology --- food policy --- food safety and quality --- nutritional diseases --- tourism --- service quality at restaurants/cafés/hotels
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The international concept of food security is a situation where all people have physical, social, and economic access at all times to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. All four parameters (availability, access, utilization, and stability) should therefore be measured to determine food security status.Taking into account these premises, this book aims to present original research articles and reviews concerning the following: Agriculture and food security; Agri-tourism and its potential to assist with food security; Business–science cooperation to advance food security; Competing demands and tradeoffs for land and water resources; Consumer behavior, nutritional security and food assistance programs; Food and health; Global and local analyses of food security and its drivers; Global governance and food security; Infectious and non-infectious diseases and food security; Reducing food loss and waste; Reducing risks to food production and distribution from climate change; Supply chains and food security; Technological breakthroughs to help feed the globe; Tourism food security relationship; Urbanization, food value chains, and the sustainable, secure sourcing of food; Food and service quality at food catering establishments; Consumer behavior at foodservice operations (restaurants, cafés, hotels).
Research & information: general --- Biology, life sciences --- Food & society --- adolescents --- children --- food safety --- hygiene practices --- low-income --- risk perception --- climate change --- food security --- reindeer herding --- reindeer losses --- overgrazing --- traditional nutrition --- health risks --- Arctic Indigenous Peoples --- Yamal-Nenets Autonomous Okrug --- Melaleuca bracteata --- essential oil --- hydrodistillation --- eugenol methyl ether --- antioxidant --- antimicrobial --- gastronomy --- livelihood --- public healthcare --- traditional knowledge --- wild food plants --- valleys of the Hindu Kush mountain range --- clustering --- correlation --- fat --- protein --- starch --- sugar --- specific gravity --- university foodservice attributes --- importance–performance analysis (IPA) --- international students --- Malaysian research universities --- dual processing theory --- SNS information attribute --- satisfaction --- brand attitude --- sustainable use intention --- participatory --- learning --- critical --- legal --- theory --- integral --- ecology --- relational --- negative affect --- affect regulation --- maladaptive eating behavior --- normal weight --- systematic review --- reindeer meat --- macro- and microelement analysis --- adaptation --- Arctic population --- meta-analysis --- agricultural biotechnology --- new plant breeding technique --- NPBT --- consumers’ attitude --- machine learning --- data mining --- migration --- rural arctic population --- sustainable development --- Yamal–Nenets Autonomous Okrug --- agriculture --- consumer behavior --- food habits --- food industry and technology --- food policy --- food safety and quality --- nutritional diseases --- tourism --- service quality at restaurants/cafés/hotels
Choose an application
The international concept of food security is a situation where all people have physical, social, and economic access at all times to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. All four parameters (availability, access, utilization, and stability) should therefore be measured to determine food security status.Taking into account these premises, this book aims to present original research articles and reviews concerning the following: Agriculture and food security; Agri-tourism and its potential to assist with food security; Business–science cooperation to advance food security; Competing demands and tradeoffs for land and water resources; Consumer behavior, nutritional security and food assistance programs; Food and health; Global and local analyses of food security and its drivers; Global governance and food security; Infectious and non-infectious diseases and food security; Reducing food loss and waste; Reducing risks to food production and distribution from climate change; Supply chains and food security; Technological breakthroughs to help feed the globe; Tourism food security relationship; Urbanization, food value chains, and the sustainable, secure sourcing of food; Food and service quality at food catering establishments; Consumer behavior at foodservice operations (restaurants, cafés, hotels).
adolescents --- children --- food safety --- hygiene practices --- low-income --- risk perception --- climate change --- food security --- reindeer herding --- reindeer losses --- overgrazing --- traditional nutrition --- health risks --- Arctic Indigenous Peoples --- Yamal-Nenets Autonomous Okrug --- Melaleuca bracteata --- essential oil --- hydrodistillation --- eugenol methyl ether --- antioxidant --- antimicrobial --- gastronomy --- livelihood --- public healthcare --- traditional knowledge --- wild food plants --- valleys of the Hindu Kush mountain range --- clustering --- correlation --- fat --- protein --- starch --- sugar --- specific gravity --- university foodservice attributes --- importance–performance analysis (IPA) --- international students --- Malaysian research universities --- dual processing theory --- SNS information attribute --- satisfaction --- brand attitude --- sustainable use intention --- participatory --- learning --- critical --- legal --- theory --- integral --- ecology --- relational --- negative affect --- affect regulation --- maladaptive eating behavior --- normal weight --- systematic review --- reindeer meat --- macro- and microelement analysis --- adaptation --- Arctic population --- meta-analysis --- agricultural biotechnology --- new plant breeding technique --- NPBT --- consumers’ attitude --- machine learning --- data mining --- migration --- rural arctic population --- sustainable development --- Yamal–Nenets Autonomous Okrug --- agriculture --- consumer behavior --- food habits --- food industry and technology --- food policy --- food safety and quality --- nutritional diseases --- tourism --- service quality at restaurants/cafés/hotels
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