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Food system sustainability : insights from duALIne /
"As western-style food systems extend further around the world, food sustainability is becoming an increasingly important issue. Such systems are not sustainable in terms of their consumption of resources, their impact on ecosystems or their effect on health and social inequality"--
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Cambridge University Press,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Contents; Foreword; Acknowledgements; Introduction; Food in the context of sustainable development; The objective of duALIne (sustainability of food systems faced with new challenges); Scope of the project; Organisation of this book; 1 Context: new challenges for food systems; 1.1 Demographics and uncertainties; 1.2 The challenge of global food security; 1.3 Climate change; 1.4 Impacts of food systems on the environment; 1.5 Limited resources: the energy challenge; 1.6 Nutritional trends (accelerated in emerging countries); 1.7 The health challenge.
- 1.8 Increased circulation of goods and people1.9 Sustainability of the industrial economic model: the vulnerability of low stock level systems; 1.10 A social challenge: the increasing concerns of food consumers; 1.11 Summary; 2 Consumption and consumers; 2.1 Characteristics of long-term dietary trends; 2.2 Convergence of food models; 2.2.1 Consumption of animal calories; 2.2.2 Convergence of expenditure and product characteristics; 2.2.3 Consumption trends in Southern countries; 2.3 Bio-physiological bases for the convergence of food models; 2.3.1 Food requirements; 2.3.2 Regulatory factors.
- 2.3.3 The role of taste2.3.4 Animal versus plant products; 2.3.5 The role of the microbiota; 2.4 Impact of agricultural policies; 2.5 Changing trends and heterogeneity in consumption: opportunities to control future changes?; 2.6 Heterogeneity in consumption and nutritional inequalities; 2.7 Questions for research; 3 Carbon footprint and nutritional quality of diets in France; 3.1 Introduction; 3.2 Quantification of the carbon footprint of diets; 3.2.1 Methods; 3.2.1.1 Identification of 'representative' foods; 3.2.1.2 Carbon footprint of each 'representative' food.
- 3.2.1.3 Daily carbon footprint of individual diets3.2.2 Results; 3.2.2.1 Carbon footprint of the diet: mean and inter-individual variability; 3.2.2.2 Contribution of each food category to the diet's carbon footprint; 3.2.2.3 Variability of the diet's carbon footprint: 'structural' effect or 'quantity' effect?; 3.3 The choices: carbon footprint and nutritional quality of food; 3.3.1 Definitions of a balanced diet; 3.3.2 Methods; 3.3.2.1 Choice of nutritional quality indicators; 3.3.2.2 Identification of food consumer groups differentiated according to the nutritional quality of their diet.
- 3.3.3 Results: carbon footprint of the diet according to its nutritional quality3.4 Limitations of the study and outlook; 3.4.1 Limitations; 3.4.2 Outlook; 3.5 Conclusion; 4 Food systems; 4.1 Introduction; 4.2 Interconnections between food systems and energy and chemical systems; 4.2.1 The challenges; 4.2.2 Systemic approach; Questions for research; 4.2.3 Global systems with different purposes, to be considered at a regional level; 4.2.4 Towards the design of biorefineries; 4.3 The diversity of food systems: evolution and challenges for sustainability; 4.3.1 Classification of food systems.