Buch, Englisch, 465 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 910 g
Reihe: World Sustainability Series
SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production
Buch, Englisch, 465 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 910 g
Reihe: World Sustainability Series
ISBN: 978-3-031-47121-6
Verlag: Springer
Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised. Therefore, SFS targets the economic sustainability, social sustainability and environmental sustainability and makes a robust system having expansive benefits for the society. This concept of under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Volume I & II.
The Sustainable Food System (Volume - I): framework, sustainable diets, Traditional Food Culture & Food production has a very comprehensive outline and divided in 4 major sections and further 24 different chapters. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems A Sustainable Food System (SFS) is a comprehensive food system that targets the sustainable diets, traditional food culture with indigenous system and the overall food production on as well. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future.
The 1 section:Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2 section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3 section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Geowissenschaften Umweltwissenschaften Nachhaltigkeit
Weitere Infos & Material
Part I. Sustainable Food System: concepts & framework.- Chapter 1. Nourishing the Future: Introduction to Sustainable Food Systems with concepts & framework.- Chapter 2. Sustainable Food System – Plant-based alternatives and health impacts.- Chapter 3. Indigenous Food System for Sustainability: South Pacific Study.- Chapter 4. Sustainability in Food Process Development: A Comprehensive Carbon Footprint Analysis Tool.- Chapter 5. Food sustainability: Challenges and strategies.- Part II. Responsible consumption and sustainable diets.- Chapter 6. Wild edible and wetland plants of Manipur: their sustainable food usage.- Chapter 7. Onion bulbs: Store house of potential phytochemicals for sustaining health.- Chapter 8. Nutritional care for cancer with sustainable diets: a practical guide.- Chapter 9. Microorganisms as Potential Source for Food Sustainability.- Chapter 10. A Holistic Approach: Exploring Pre, Pro, Syn, Post and Paraprobiotics in Sustainable Diets.- Chapter 11. Functional Properties and Health Benefits of Underutilized Crops & Plants in Northern India.- Chapter 12. Unlocking the Potential of Organic Farming: Balancing Health, Sustainability, and Affordability in India.- Chapter 13. Polyphenolic compounds from diet: potential role in regulation of gut microbiota and effects on human body.- Chapter 14. Contribution of Sorghum & Finger Millets for sustainable food & nutritional security.
