Food Biodiversity and Consumer Engagements

Pathways to Sustainable Agri Food Systems
Erscheinungsjahr 2026
ISBN: 978-981-957776-7
Verlag: Springer

Buch, Englisch, Band 46, 402 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 814 g

Reihe: Sustainable Development and Biodiversity

The book explores how biodiversity in food systems can be strengthened through informed and intentional consumer action. Moving beyond traditional supply-side approaches, this edited volume positions consumers as active agents in shaping sustainable agri-food networks. This is a part of the 'Sustainable Development and Biodiversity' book series. 

Drawing on interdisciplinary research, global case studies, and innovative frameworks, the book examines mechanisms such as community-supported agriculture, participatory guarantee systems, citizen science, and ethical marketing strategies. It highlights how these pathways can foster demand for biodiverse, nutrient-rich, and ethically produced foods, while addressing pressing challenges in nutrition security, climate resilience, and socio-economic equity.

The chapters integrate insights from food science, agroecology, consumer behavior, and sustainability studies, offering practical guidance for academics, policymakers, NGOs, and industry professionals. By bridging ecological and behavioral dimensions, this volume provides actionable strategies for transforming agri-food systems into resilient, inclusive, and health-promoting ecosystems.

The book is an essential read for scholars and practitioners in sustainable agriculture, food technology, nutrition, and environmental policy. It also serves as a valuable resource for graduate and postgraduate courses in life sciences, agricultural economics, and food systems governance.

Zielgruppe

Research

Autoren/Hrsg.

Thakur, Monika

Belwal, Tarun

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften Ökologie
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
• Sozialwissenschaften Politikwissenschaft Regierungspolitik
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Sozialwissenschaften Psychologie Psychologische Disziplinen Wirtschafts-, Arbeits- und Organisationspsychologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Biodiversität

Inhaltsverzeichnis

1. Development of Roselle (Hibiscus sabdariffa) Calyces Jelly: A Functional, Nutrient-Rich Food Innovation.- 2. From Field to Future — The “Powerful Bar” as Future Agri Health Innovation.- 3. Harnessing Electronic nose Technology for Quality and Safety in Sustainable Food Processing.- 4. Plant-Based Saponin as Feed Additives in Poultry: revolutionizing sustainable agri-food systems.- 5. From Field to Future — Analytical Assessment of Drying Methods for Carrot Sandge in Vidarbha region, India.- 6. Osmotic Dehydration of Carrot Shreds for Instant Halwa Mix: Process and Storage Insights.- 7. Exploring Panchgavya Ghrita as an Agri Food Innovation for Human and Plant Health.- 8. Integrative Review of Lecithin Extraction and Quantification Techniques in Sustainable Food Systems.- 9. Advances in Artificial Intelligence in Smart Farming: Catalyzing Innovation and Sustainability.- 10. Indigenous Wild Foods of the South Pacific: Nutrition, ethnobotanical studies & Ecosystem Function.- 11. From Field to Future — Green Revolution 2.0: Biochar Innovations for Sustainable Agri Health.- 12. Food Biodiversity — BIA in Community Nutrition: Assessing Impact of Nutrient Rich, Sustainable Foods.- 13. Health Promoting, Gluten Free Breakfast Cereals from Common Buckwheat: A Nutrient Dense Innovation and Consumer Acceptability Study.- 14. Vegan Millet Milk: A Nutrient Rich, Allergy Friendly and Eco Sustainable Alternative to Dairy.- 15. Cold Plasma Technology: A Sustainable, non Thermal Innovation for Safe Food Processing.- 16. Fruit Flavored Kombucha: Crafting a Healthier, Functional Beverage to Replace Sugary Drinks.- 17. Innovative Food Solutions for Health: Integrating Nutrition, Safety, and Sustainability in Modern Food Systems.- 18. From Pulse Waste to Functional Food: Enhancing Biodiversity Driven Nutrition through Resource Valorization.- 19. Harnessing Biodiversity: Fortifying Functional Hard-Boiled Candies with Fruit-Based Nutrients for Safe and Sustainable Confectionery.- 20. Beverage Sector Transformation: Biodiverse Sourcing, Innovative Products & Consumer Engagement.- 21. Biodiversity-Rooted Millets-based products: Consumer Behavior & Market Dynamics for Sustainable Food Engagement.- 22. Biodiversity-Based Livestock Enterprises for Tribal India: Market Chain Innovation & Consumer Engagement.- 23. Interpreting Labels for Biodiverse Foods: Consumer Awareness, Comprehension & Purchase Drivers.- 24. From Stress to Snacking: Psychological Pathways and Consumer Behavior in Today’s Food Environment.- 25. Culinary psychology: Exploring the Interplay Between Food Practices and Psychological Well-Being.- 26. Mindful Consumption Amid Cravings: Behavioral Dynamics from Urge to sustainable eating.

Über Autor(innen)

Dr. Monika Thakur is working as Professor at Amity Institute of Food Technology, Amity University, Uttar Pradesh, India. She is currently engaged in the development of functional foods, and extraction of bioactive components. She was awarded PhD in 2006 by Himachal Pradesh University. She is Double Gold Medalist (MSc and MPhil) and received several prestigious awards. Apart from her teaching assignments, she has been involved in various research and extension activities. She is a member of editorial board and reviewer in journals of national and international repute. She has published more than 70 publications, 35 book chapters, 15 books. She has also organized various training programs, faculty development programs, international conferences, and national seminars. Her research interests include Plant Sciences, Functional foods and Nutraceuticals, Mycology, Food microbiology and food safety and related areas. 
 
Dr. Tarun Belwal is currently associated with 7 Continents Natural Products, USA, where his work focuses on food science, plant-based nutraceuticals, and their implications for human health. His earlier academic and research engagements include Texas A&M University, the University of Turin, and Zhejiang University. He earned his Ph.D. in Plant Biotechnology from Kumaun University, Uttarakhand, India, in collaboration with the G.B. Pant National Institute of Himalayan Environment (NIHE). To date, Dr. Belwal has edited seven scientific books, authored over 100 international peer-reviewed research papers, and contributed 18 book chapters. His scholarly contributions have received more than 10,000 citations worldwide.