Sustainable Production Technology in Food

Sustainable Production Technology in Food
Author: Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publsiher: Academic Press
Total Pages: 234
Release: 2021-08-16
ISBN 10: 012823220X
ISBN 13: 9780128232200
Language: EN, FR, DE, ES & NL

Sustainable Production Technology in Food Book Review:

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Sustainable Food Processing

Sustainable Food Processing
Author: Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2013-10-14
ISBN 10: 1118634373
ISBN 13: 9781118634370
Language: EN, FR, DE, ES & NL

Sustainable Food Processing Book Review:

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Sustainable Food Production

Sustainable Food Production
Author: Paul Christou,Roxana Savin,Barry Costa-Pierce,Ignacy Misztal,Bruce Whitelaw
Publsiher: Springer
Total Pages: 1869
Release: 2012-12-05
ISBN 10: 9781461457961
ISBN 13: 1461457963
Language: EN, FR, DE, ES & NL

Sustainable Food Production Book Review:

Gathering some 90 entries from the Encyclopedia of Sustainability Science and Technology, this book covers animal breeding and genetics for food, crop science and technology, ocean farming and sustainable aquaculture, transgenic livestock for food and more.

Food Losses Sustainable Postharvest and Food Technologies

Food Losses  Sustainable Postharvest and Food Technologies
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 408
Release: 2021-05-19
ISBN 10: 012823251X
ISBN 13: 9780128232514
Language: EN, FR, DE, ES & NL

Food Losses Sustainable Postharvest and Food Technologies Book Review:

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. Thoroughly explores modern non-thermal technologies in postharvest treatment Discusses the implications for postharvest technology research, policies and practices Analyzes the potentiality and sustainability of already commercialized processes and products

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
Author: Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publsiher: CRC Press
Total Pages: 478
Release: 2020-05-27
ISBN 10: 1000449017
ISBN 13: 9781000449013
Language: EN, FR, DE, ES & NL

Food Microbiology and Biotechnology Book Review:

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Crop Production Technologies for Sustainable Use and Conservation

Crop Production Technologies for Sustainable Use and Conservation
Author: Munir Ozturk,Khalid Rehman Hakeem,Muhammad Ashraf,Muhammad Sajid Aqeel Ahmad
Publsiher: CRC Press
Total Pages: 466
Release: 2019-03-07
ISBN 10: 0429891733
ISBN 13: 9780429891731
Language: EN, FR, DE, ES & NL

Crop Production Technologies for Sustainable Use and Conservation Book Review:

Crop Production Technologies for Sustainable Use and Conservation:Physiological and Molecular Advances presents an abundance of research on important and new production technologies for the successful sustainable production of major crops. The volume covers most of the major crops used the production of food, sugar, and commercial fiber. With the focus on sustainability and conservation issues in crop production, the chapters present molecular and physiological research and innovations for increasing yield, quality, and safety while also taking into considering increasing demand, diminishing water and land resources, and the agricultural consequences of climate change on crop production. The major crops discussed include wheat, mungbean, cotton, jute, sugarcane, eggplant, Solanum (such as potatoes and tomatoes), peppers, okra, fruits such as apples and pears, and more. The chapters report on new developments and research on production techniques related to various fertilizers, biosystematics and molecular biology of various crops, and building resistance to climatic change, including drought tolerance, salinity stresses, and more.

Fungi in Sustainable Food Production

Fungi in Sustainable Food Production
Author: Xiaofeng Dai,Minaxi Sharma,Jieyin Chen
Publsiher: Springer Nature
Total Pages: 234
Release: 2021-04-06
ISBN 10: 3030644065
ISBN 13: 9783030644062
Language: EN, FR, DE, ES & NL

Fungi in Sustainable Food Production Book Review:

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature′s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

Sustainable Production in Food and Agriculture Engineering

Sustainable Production in Food and Agriculture Engineering
Author: Jolanta B. Królczyk,Pawel Sobczak,Wioletta Żukiewicz-Sobczak
Publsiher: MDPI
Total Pages: 412
Release: 2020-12-28
ISBN 10: 3039437631
ISBN 13: 9783039437634
Language: EN, FR, DE, ES & NL

Sustainable Production in Food and Agriculture Engineering Book Review:

This book is a collection of original research and review papers that report on the state of the art and recent advancements in food and agriculture engineering, such as sustainable production and food technology. Encompassed within are applications in food and agriculture engineering, biosystem engineering, plant and animal production engineering, food and agricultural processing engineering, storing industry, economics and production management and agricultural farms management, agricultural machines and devices, and IT for agricultural engineering and ergonomics in agriculture.

Traditional Food Production and Rural Sustainable Development

Traditional Food Production and Rural Sustainable Development
Author: Jean-Louis Rastoin,Professor Peter Nijkamp,Professor Teresa de Noronha Vaz
Publsiher: Ashgate Publishing, Ltd.
Total Pages: 300
Release: 2012-11-28
ISBN 10: 1409488055
ISBN 13: 9781409488057
Language: EN, FR, DE, ES & NL

Traditional Food Production and Rural Sustainable Development Book Review:

The worldwide interest in sustainable development has not only prompted ecological developments in policy and research in key sectors such as industry or transportation, but also in the management and assessment of new lifestyles such as healthy food consumption and sustainable use of products. In this context, agriculture is an important example because of its dual nature as both a high-tech sector producing modern mass products and also a traditional sector producing environmentally-friendly goods. Illustrated by a range of case studies from across Europe, this volume examines the interface of agricultural – and sometimes rural – development and the social and economic feasibility of traditional modes of production and consumption. It provides an overview of the various strategies and policies concerning sustainable agriculture, presenting a critical review of the opportunities of traditional production modes, from local, regional, national and global perspectives.

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2018-10-29
ISBN 10: 0128156880
ISBN 13: 9780128156889
Language: EN, FR, DE, ES & NL

Sustainable Meat Production and Processing Book Review:

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Sustainable Food Supply Chains

Sustainable Food Supply Chains
Author: Riccardo Accorsi,Riccardo Manzini
Publsiher: Academic Press
Total Pages: 394
Release: 2019-06-12
ISBN 10: 0128134127
ISBN 13: 9780128134122
Language: EN, FR, DE, ES & NL

Sustainable Food Supply Chains Book Review:

Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines. Contains quantitative models and tools that address the interconnected areas of the food supply chain Synthesizes academic literature related to sustainable food supply chains Deals with interdisciplinary fields of research (Industrial Systems Engineering, Food Science, Packaging Science, Decision Science, Logistics and Facility Management, Supply Chain Management, Agriculture and Land-use Planning) that dominate food supply chain systems and operations Includes case studies and applications

Green Food Processing Techniques

Green Food Processing Techniques
Author: Farid Chemat,Eugene Vorobiev
Publsiher: Academic Press
Total Pages: 586
Release: 2019-07-26
ISBN 10: 0128154438
ISBN 13: 9780128154434
Language: EN, FR, DE, ES & NL

Green Food Processing Techniques Book Review:

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
Author: Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publsiher: Academic Press
Total Pages: 402
Release: 2016-06-23
ISBN 10: 0128028920
ISBN 13: 9780128028926
Language: EN, FR, DE, ES & NL

Insects as Sustainable Food Ingredients Book Review:

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Sustainable Food Waste to Energy Systems

Sustainable Food Waste to Energy Systems
Author: Thomas Trabold,Callie W. Babbitt
Publsiher: Academic Press
Total Pages: 292
Release: 2018-09-05
ISBN 10: 0128111585
ISBN 13: 9780128111581
Language: EN, FR, DE, ES & NL

Sustainable Food Waste to Energy Systems Book Review:

Sustainable Food Waste-to-Energy Systems assesses the utilization of food waste in sustainable energy conversion systems. It explores all sources of waste generated in the food supply chain (downstream from agriculture), with coverage of industrial, commercial, institutional and residential sources. It provides a detailed analysis of the conventional pathways for food waste disposal and utilization, including composting, incineration, landfilling and wastewater treatment. Next, users will find valuable sections on the chemical, biochemical and thermochemical waste-to-energy conversion processes applicable for food waste and an assessment of commercially available sustainable food waste-to-energy conversion technologies. Sustainability aspects, including consideration of environmental, economic and social impacts are also explored. The book concludes with an analysis of how deploying waste-to-energy systems is dependent on cross-cutting research methods, including geographical information systems and big data. It is a useful resource for professionals working in waste-to-energy technologies, as well as those in the food industry and food waste management sector planning and implementing these systems, but is also ideal for researchers, graduate students, energy policymakers and energy analysts interested in the most recent advances in the field. Provides guidance on how specific food waste characteristics drive possible waste-to-energy conversion processes Presents methodologies for selecting among different waste-to-energy options, based on waste volumes, distribution and properties, local energy demand (electrical/thermal/steam), opportunities for industrial symbiosis, regulations and incentives and social acceptance, etc. Contains tools to assess potential environmental and economic performance of deployed systems Links to publicly available resources on food waste data for energy conversion

Sustainable Food Packaging Technology

Sustainable Food Packaging Technology
Author: Athanassia Athanassiou
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2021-03-08
ISBN 10: 3527345566
ISBN 13: 9783527345564
Language: EN, FR, DE, ES & NL

Sustainable Food Packaging Technology Book Review:

Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging

Modeling for Sustainable Management in Agriculture Food and the Environment

Modeling for Sustainable Management in Agriculture  Food and the Environment
Author: George Vlontzos,Yiannis Ampatzidis,Basil Manos,Panos M. Pardalos
Publsiher: CRC Press
Total Pages: 248
Release: 2021-12-23
ISBN 10: 0429590792
ISBN 13: 9780429590795
Language: EN, FR, DE, ES & NL

Modeling for Sustainable Management in Agriculture Food and the Environment Book Review:

Recent developments in computer science, data mining and big data analytics have resulted in new operational frameworks in agriculture, food and the environment, which in fact, share a strong link between them. A key challenge for researchers is to extract new data patterns and utilize them in decision making. Managers, policy makers, and practitioners have to be aware of these methodologies in order to establish efficient and effective working groups for the tasks to be resolved. The book reviews the complexity of the interrelationship between agriculture, food production and processing, and environmental issues. It also highlights the prospects of modeling in various cases of problem solving in these sectors, and reviews the new and future challenges. Consumer awareness in food production and processing practices is continually increasing and the necessity for advanced behavioural tools follows the same trend. Furthermore, the value chain management challenge is becoming one of the most crucial tasks due to the increased importance of new parameters like the origin of products, its environmental footprint and the enhancement of local production, etc. The book addresses these topics in a holistic approach, merging modeling with advanced marketing practices in a coherent and innovative manner, being an effective tool in a continuously demanding world.

Achieving the Sustainable Development Goals Through Sustainable Food Systems

Achieving the Sustainable Development Goals Through Sustainable Food Systems
Author: Riccardo Valentini,John L. Sievenpiper,Marta Antonelli,Katarzyna Dembska
Publsiher: Springer Nature
Total Pages: 262
Release: 2019-10-10
ISBN 10: 3030239691
ISBN 13: 9783030239695
Language: EN, FR, DE, ES & NL

Achieving the Sustainable Development Goals Through Sustainable Food Systems Book Review:

This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapters from experts in the field cover main challenges in the food system and propose methods for achieving long term sustainability. Authors focus on how sustainability can be achieved along the whole food chain and in different contexts. Timely issues such as food security, climate change and migration and sustainable agriculture are discussed in depth. The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readers working in different areas related to sustainability and food production. The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.

Healthy and Sustainable Food Systems

Healthy and Sustainable Food Systems
Author: Mark Lawrence,Sharon Friel
Publsiher: Routledge
Total Pages: 240
Release: 2019-10-18
ISBN 10: 1351189018
ISBN 13: 9781351189019
Language: EN, FR, DE, ES & NL

Healthy and Sustainable Food Systems Book Review:

This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.

Agricultural Development and Sustainable Intensification

Agricultural Development and Sustainable Intensification
Author: Udaya Sekhar Nagothu
Publsiher: Routledge
Total Pages: 306
Release: 2018-05-11
ISBN 10: 1351403338
ISBN 13: 9781351403337
Language: EN, FR, DE, ES & NL

Agricultural Development and Sustainable Intensification Book Review:

Sustainable Intensification (SI) has recently emerged as a key concept for agricultural development, recognising that yields must increase to feed a growing world population, but it must be achieved without damage to the environment, on finite land resources and while preserving social and natural capital. It also recognises that all initiatives must cope with the challenges of climate change to agricultural production, food security and livelihoods. This multidisciplinary book presents state-of-the-art reviews of current SI approaches to promote major food crops, challenges and advances made in technology, and the institutional and policy measures necessary to overcome the constraints faced by smallholder farmers. Adressing the UN's Sustainable Development Goal 2, the various chapters based on evidence and experiences of reputed researchers show how these innovations, if properly nurtured and implemented, can make a difference to food and nutrition security outcomes. Case studies from around the world are included, with a particular emphasis on Asia and Sub-Saharan Africa. The focus is not only on scientific aspects such as climate-smart agriculture, agroecology and improving input use efficiency and management, but also on institutional and policy challenges that must be met to increase the net societal benefits of sustainable agricultural intensification. The book is aimed at advanced students and researchers in sustainable agriculture and policy, development practitioners, policy makers and non-governmental and farmer organisations.