Sustainable Food Systems (Volume I): Sfs: Framework, Sustainable Diets, Traditional Food Culture & Food Production

ISBN-13: 9783031471216 / Angielski

Monika Thakur

Spis treści

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.- Part III. Conservation and promotion of Traditional Food Culture.- Chapter 15. Food Fermentation:  a sustainable approach to enrich Water Soluble Vitamins.- Chapter 16. Processing and functional properties of edible insects: Risk and benefits associate with its consumption.- Chapter 17. Food processing techniques to conserve millet-based ethnic food products of India.- Chapter 18. Sustainable Food Practices from Traditional Indian Culture.- Part IV. Climate change and sustainable food production.- Chapter 19. Agronomic biofortification: An ideal option for ensuring nutritional security.- Chapter 20. Zinc bio-fortification in food crops to alleviate zinc malnutrition.- Chapter 21. Impact of Climate Change in sustainable food production.- Chapter 22. Impact of Climate Change on Livestock & Poultry for Sustainable Food Production.- Chapter 23. Novel approach of using LEDs to grow indoor lettuce hydroponically.- Chapter 24. Environmental Effects on Sustainable Food Production Affecting Food and Nutrition Security

Blurb

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 Sustainable Food System 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: Sustainable Food System 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^st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2^nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3^rd section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4^th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.