A Multidimensional Perspective
E-Book, Englisch, 355 Seiten, eBook
ISBN: 978-3-030-36762-6
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: Wasserzeichen (»Systemvoraussetzungen)
The book presents multidimensional perspectives from expert contributors, offering holistic and strategic approaches to link knowledge on climate change and food security with action in the form of policy recommendations, with a focus on sociological and socio-economic components of climate change impacts. The intended audience of the book includes students and researchers engaged in climate change and food security issues, NGOs, and policy makers.
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
PART 1 Food security as a global issueChapter 1
Climate change and food security: A glance on principles and strategic road map
Mostafa Jafari and Vahideh Jafari Italy/
Iran Chapter 2
Commentary on evolution of policy and operationalization of action to make “food security” the first priority
within the Food and Agriculture Organization (FAO).
MH Emadi and M. Rahmanian
Italy/Iran
Chapter 3
Agricultural productivity and food security: Land degradation and changes over time
Victor R. Squires,
AustraliaChapter 4
A Comprehensive Overview of Water and Food Security crisis influencing Human Mobility patterns
Nidhi Nagabhatla, Rupal Brahmbhatt, Cameron Fioret and Nancy Doubleday ,Canada PART 2 Climate variability and food securityChapter 5 The
critical role of Smallholders in Survival food security
Victor R .Squires and Mahesh Gaur, Australia/IndiaChapter 6 Climate change and food security in the Bamenda Highlands of CameroonSuiven John Paul Tume, CameroonChapter 7
Building capacities for agricultural disaster risk reduction in the Western Balkan Countries
Anna Maria Augustyn
and Tamara van t’Wout Estonia
Chapter 8
Commentary on China’s current food security status, future trends and responses under climate variability
V.R. Squires and HaiYing Feng Australia/China PART 3 Food Security and Livelihoods
Chapter 9
Leaving No One Behind from farm to fork; Building resilience along smallholder value chain in the context of climate change
Felix Kwabena Donkor, Enokenwa Ojong Baa, Henry Bikwibili Tantoh, Eromose Ebhuoma, Hadisu Abubakar, Sibusisiwe Mavuso,
Philip Mbewe, Christopher Mabeza, Arianne Leclerc, South Africa Chapter 10
Establishing Multi-Partnerships in Environmental Governance in Indonesia: Case of “DesaMakmurPerduliApi” (Prosperous and Fire Free Villages) Program
Joni Jupesta, AnselmusAchmad Supriyanto, Goetz Martin, Junaidi Piliang, Susanto Yang, Agus Purnomo, Anita Neville, Jean-Pierre Caliman , Indonesia Chapter 11
From Zero-Acreage Farming to Zero Hunger in African Cities: Some Possibilities and Opportunities
Aliyu Barau, Nigeria Chapter 12
Organic Farming Practices can combat Drought and Land Degradation through efficient use of Land and Water
Md. Shafiqul Islam
and Samiya A Selim
,
Bangladesh
Part 4 Concluding thoughts and reflections Chapter 13
Reality and Consequence for Livestock Production, Human Nutrition, Health and Food Security under the impact of climate change
Suhubdy,, V.R. Squires and M.K. Gaur, Indonesia/ Australia/ India Chapter 14
Changes in Agricultural Land Use and Food Security: Challenges.
M.K. Gaur, India and Victor R. Squires, Australia
Chapter 15
Diversification and land use management practices for food and nutritional security under climate change scenario in arid and semi-arid regions.
P.K. Pankaj, M.K. Gaur, G. Nirmala, V. Maruthi, Pushpanjali, Josiley Samuel and K.S. Reddy. India Chapter 16 Unifying concepts, synthesis and conclusionsVictor R Squires and Mahesh Gaur, Australia/IndiaIndex
The Ndunakazi project (named for the province of Kwazulu-Natal in South Africawhere it took place) sought to improve the vitamin A status of children through the cultivation and consumption of vegetables and fruits rich in provitamin A. The consumption of the vegetables introduced by the project has greatly improved the vitamin A status of the Ndunakazi people: About 85% of their intake of vitamin A comes from the new crops. A further positive impact has been the contribution of the vegetables to the intake of calcium and iron and, to a lesser extent, of magnesium, vitamin C, and riboflavin.