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This volume examines the applicability of landscape urbanism theory in contemporary landscape architecture practice by bringing together ecology and architecture in the built environment. Using participatory planning of green infrastructure and application of nature-based solutions to address urban challenges, landscape urbanism seeks to reintroduce critical connections between natural and urban systems. In light of ongoing developments in landscape architecture, the goal is a paradigm shift towards a landscape that restores and rehabilitates urban ecosystems. Nine contributions examine a wide range of successful cases of designing livable and resilient cities in different geographical contexts, from the United States of America to Australia and Japan, and through several European cities in Italy, Portugal, Estonia, and Greece. While some chapters attempt to conceptualize the interconnections between cities and nature, others clearly have an empirical focus. Efforts such as the use of ornamental helophyte plants in bioretention ponds to reduce and treat stormwater runoff, the recovery of a poorly constructed urban waterway or participatory approaches for optimizing the location of green stormwater infrastructure and examining the environmental justice issue of equative availability and accessibility to public open spaces make these innovations explicit. Thus, this volume contributes to the sustainable cities goal of the United Nations.
public perception --- urban sustainability --- public open space --- landscape urbanism --- urban ecology --- re-naturing cities --- floating treatment wetland --- viable city --- deprived areas --- urban planning --- renaturing cities --- Greece --- postal questionnaire --- pedestrian zones --- street verges --- landscape first --- public green infrastructure (PGI) --- resource rationalization --- context-sensitive design --- green infrastructure --- environmental justice --- river restoration --- public amenity --- well-being --- sustainable cities --- Japan --- recreation --- plant ecology --- social equity --- runoff --- sustainable development --- Soviet-era housing blocks --- regenerative design --- biophilic urbanism --- livability --- post-postmodernism --- landscape history --- nature-based solutions --- vacant land --- nature-based solution --- built environment --- green stormwater infrastructure (GSI) --- urban nature (UN) --- urban design --- geographic information systems --- landscape theory --- urban geography --- residents’ views --- pollutant removal --- liveability --- visitor satisfaction survey --- biophilic design --- Importance-Performance Analysis (IPA) --- urban nature --- spontaneous vegetation --- Asia --- green gentrification --- site suitability modeling --- landscape architecture --- Roma minority --- Philadelphia
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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
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).
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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