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National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Publisher : National Academies Press Page : 135 pages File Size : 43,7 Mb Release : 2020-05-01 Category : Medical ISBN : 9780309495608
Innovations in the Food System by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf
On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.
National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Publisher : National Academies Press Page : 135 pages File Size : 49,7 Mb Release : 2020-06-01 Category : Medical ISBN : 9780309495578
Innovations in the Food System by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf
On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.
Innovation in Food Ecosystems by Paola De Bernardi,Danny Azucar Pdf
This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.
National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Publisher : National Academies Press Page : 179 pages File Size : 41,6 Mb Release : 2019-05-11 Category : Medical ISBN : 9780309479554
Sustainable Diets, Food, and Nutrition by National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf
On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.
“In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech. Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health? Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years. As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.
Innovation in agri-food systems by W.M.F. Jongen,M.T.G. Meulenberg Pdf
This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
Evaluating Sustainable Food System Innovations by Élodie Valette,Alison Blay-Palmer,Beatrice Intoppa,Amanda Di Battista,Ophélie Roudelle,Géraldine Chaboud Pdf
This book presents URBAL, an approach that applies impact pathway mapping to understand how food system innovations in cities, and their territories, change and impact food system sustainability. Around the world, people are finding innovative ways to make their food systems more sustainable. However, documenting and understanding how these innovations impact the sustainability of food system can be a challenge. The Urban Driven Innovations for Sustainable Food Systems (URBAL) methodology responds to these constraints by providing innovations with a simple, open-source, resource-efficient tool that is easily appropriated and adaptable to different contexts. URBAL is designed to respond to the demands of field stakeholders, whether public or private, to accompany and guide them in their actions and decision-making with regard to sustainability objectives. This book presents this qualitative and participatory impact assessment method of food innovations and applies it to several cases of food innovation around the world, including the impact of agricultural districts in Milan, chefs and gastronomy in Brasilia, e-commerce in Vietnam, eco-friendly farm systems in Berlin and The Nourish to Flourish governance process in Cape Town. The book demonstrates how food innovations can impact different dimensions of sustainability, positively and negatively, and identify the elements that facilitate or hinder these impacts. The volume reflects on how to strengthen the capacity of these stakeholders to disseminate their innovations on other scales to contribute to the transition towards more sustainable food systems. This book will be of great interest to students and scholars working on sustainable food systems, urban food, food innovation and impact assessment, as well as policymakers, practitioners and funders interested in these areas.
Food System Transformations by Cordula Kropp,Irene Antoni-Komar,Colin Sage Pdf
This book examines the role of local food movements, enterprises and networks in the transformation of the currently unsustainable global food system. It explores a series of innovations designed to re-integrate sustainable modes of food production and encourage food sovereignty. It provides detailed insights into a specialised network of social actors collaborating in novel ways and creating new economic arrangements across different geographical locales. In working to devise ‘local solutions to global problems’, the initiatives explored in the book represent a ‘second-generation’ food social movement which is less preoccupied with distinctive local qualities than with building socially just food systems aimed at delivering healthy nutrition worldwide. Drawing on fieldwork undertaken in sites across Europe, the USA and Brazil, the book provides a rich collection of case studies that offer a fresh perspective on the role of grassroots action in the transition to more sustainable food production systems. Addressing a substantive gap in the literature that falls between global analyses of the contemporary food system and highly localised case studies, the book will appeal to those teaching food studies and those conducting research on civic food initiatives or on environmental social movements more generally. Chapters 1, 3, 7, and 8 of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research
Author : National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research Publisher : National Academies Press Page : 243 pages File Size : 50,7 Mb Release : 2019-04-21 Category : Science ISBN : 9780309473927
Science Breakthroughs to Advance Food and Agricultural Research by 2030 by National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research Pdf
For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).
Innovation in Agri-food Systems by W. M. F. Jongen,Matthew Meulenberg Pdf
This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition.Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM.The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation.Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
Food system innovations for healthier diets in low and middle-income countries by de Brauw, Alan,Van den berg, Marrit,Brouwer, Inge D.,Snoek, Harriette,Vignola, Raffaele,Melesse, Mequanint B.,Lochetti, Gaia,Van Wagenberg, Coen,Lundy, Mark,Maître d'Hôtel, Eloide,Ruben, Ruerd Pdf
Malnutrition in all its forms is a major challenge everywhere in the world, and particularly in low and middle income countries. To reduce malnutrition, innovations in food systems are needed to both provide sufficient options for consumers to obtain diets with adequate nutritional value, and to help consumers make conscious and unconscious choices to choose healthier diets. A potential solution to this challenge is food systems innovations designed to lead to healthier diets. In this paper, we lay out a multidisciplinary framework for both identifying and analyzing innovations in food systems that can lead to improvements in the choices available to consumers and their diets from a health perspective. The framework identifies entry points for the design of potential food systems innovations, highlighting potential synergies, feedback, and tradeoffs within the food system. The paper concludes by providing examples of potential innovations and describes future research that can be developed to support the role of food systems in providing healthier diets.
Science and Innovations for Food Systems Transformation by Joachim von Braun,Kaosar Afsana,Louise O. Fresco,Mohamed Hag Ali Hassan Pdf
This Open Access book compiles the findings of the Scientific Group of the United Nations Food Systems Summit 2021 and its research partners. The Scientific Group was an independent group of 28 food systems scientists from all over the world with a mandate from the Deputy Secretary-General of the United Nations. The chapters provide science- and research-based, state-of-the-art, solution-oriented knowledge and evidence to inform the transformation of contemporary food systems in order to achieve more sustainable, equitable and resilient systems.
Food Engineering Innovations Across the Food Supply Chain by Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow Pdf
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
Innovation for sustainability by Gianluca Brunori,Stefano Grando Pdf
Family farms represent important components of food systems and rural areas. The aim of the book is to develop a conceptual framework guiding further research and policy design to enhance food systems' capability to sustainably meet societal expectations, with a valorisation of the role of family farming.
Towards Sustainable Global Food Systems by Ruerd Ruben,Jan Verhagen Pdf
One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food production. While there is a long record of the analysis of separate interventions, this special issue generates integrated insights, provides cross-cutting perspectives, and outlines practical and policy solutions that address these global challenges.The collection of papers promotes the view that sustainable food systems require thorough insights into the structure and dynamics of agri-food production systems, the drivers for integrating food value chains and markets, and key incentives for supporting healthier consumer choices. On the production side, potential linkages between agricultural commercialization and intensification and their effects for food security and nutritional outcomes are analyzed. Value Chains are assessed for their contribution to improving exchange networks and markets for food products that simultaneously support efficiency, circularity, and responsiveness. Individual motives and market structures for food consumption need to be understood in order to be able to outline suitable incentives to enhance healthy dietary choice.The contributed papers focus on interfaces between food system activities and processes of adaptive change that are critical for overcoming key constraints and trade-offs between sustainable food and healthy diets.