Suchergebnisse

Intro -- Abstract -- Kurzfassung -- Acknowledgement -- Table of contents -- List of figures -- List of tables -- List of abbreviations -- 1 Introduction -- 1.1 Problem definition -- 1.2 Research rationale -- 1.3 Research outline -- 2 Environmental impact assessment in a food network -- 2.1 Food network -- 2.1.1 Sustainability in the food sector -- 2.1.2 Competitive advantage in a food network -- 2.2 LCA in food supply chain -- 2.2.1 LCIA impact categories -- 2.2.2 LCIA methodologies and LCA databases -- 2.2.3 Weighting and prioritizing impact categories in LCA -- 2.3 Regionalization of LCA -- 2.4 Summary -- 3 Ecosystem and food network -- 3.1 Soil -- 3.1.1 Soil physical characteristics -- 3.1.2 Soil chemical characteristics -- 3.1.3 Soil quality -- 3.2 Carbon cycle -- 3.3 Nitrogen cycle -- 3.4 Food management practices -- 3.4.1 Fertilizer requirements for different types of crops -- 3.4.2 Pesticides -- 3.5 Environmental risks and the food chain -- 3.6 Summary of results -- 4 Geographical division of global lands into "ecoregions" -- 4.1 Determination of ecoregions -- 4.1.1 Ecoregions determined by origin of their dominant soils -- 4.1.1.1 Ecoregion with organic soils -- 4.1.1.2 Ecoregion with dominant soils formed by human influence -- 4.1.1.3 Ecoregions specified by the parent material of their dominant soils -- 4.1.1.4 Ecoregions with dominant soils of limited age -- 4.1.2 Ecoregions determined by the topography /physiography of the terrain -- 4.1.2.1 Ecoregions in lowlands (wetlands) with level topography -- 4.1.2.2 Ecoregions in elevated and/or eroding regions with non-level topography -- 4.1.3 Ecoregions determined by the climate -- 4.1.3.1 (Sub) humid tropics ecoregions -- 4.1.3.2 Arid and semi-arid ecoregions -- 4.1.3.3 Steppe ecoregions -- 4.1.3.4 (Sub) humid temperate ecoregions -- 4.2 Data collection from HWSD -- 4.3 Summary of results.

Cover -- Title Page -- Copyright Page -- Contents -- Prologue -- 1. War On Food Waste -- 2. Farmed Waste -- 3. Manufactured Waste -- 4. Supermarket Waste -- 5. Restaurant Waste -- 6. Consumer Waste -- 7. Food-Related Waste -- Epilogue -- References -- Food Waste Resources -- Index.

Enhancing of environmental awareness is not just a local aim, is a global priority that will contribute to ensuring a sustainable future. As one of the Sustainable Development Goals of the United Nations as well as among the key areas of the FOOD2030 priorities, sustainable and healthy diets have to be promoted both locally and globally. Even the environmental aspects are not the leading elements of the Hungarian consumers' food choice (Törőcsik, 2009; Hofmeister-Tóth et al., 2011) and the rate of the most committed consumer group to sustainability is almost 8% (Lehota et al., 2014), the level of awareness is constantly rising (Dudás, 2011; Gulyás, 2017). In order to support this process identification of the intervention points is essential. Thus the aim of the present paper was to examine the appearance of the environmental factors in Hungarian consumers' food choice decisions and their relation to the level of healthy lifestyle. ; info:eu-repo/semantics/publishedVersion

Acknowledgments; Table of Contents; Preface FOOD SOVEREIGNTY: A STRUGGLE FOR CONVERGENCE IN DIVERSITY by Samir Amin; Introduction FOOD MOVEMENTS UNITE!STRATEGIES TO TRANSFORM OUR FOOD SYSTEMS By Eric Holt-Giménez,Executive Director, Food First; PART ONE: FARMERS, SUSTAINABILITY ANDFOOD SOVEREIGNTY; 1. Food Sovereignity: Alliances and Transformation; 2. People Need Food Sovereignity; 3. Without Clarity on Parity All You Get is Charity; 4. Rural Women Create Thriving Food Systems in West Africa; 5. Irrepressably Toward Food Sovereignity

Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Contributors -- Preface -- Acknowledgements -- Introduction -- Social-Ecological Diversity and Traditional Food Systems: Opportunities from the Biocultural World -- 1. The Food/Medicine/Poison Triangle: Implications for Traditional Ecological Knowledge Systems of Indigenous Peoples of British Columbia, Canada -- 2. Integration into the Market Economy and Dietary Change: An Empirical Study of Dietary Transition in the Amazon -- 3. The Loss of Local Livelihoods and Local Knowledge: Implications for Local Food Systems -- 4. The Seasonal Migration of Thai Berry Pickers in Finland: Non-wood Forest Products for Poverty Alleviation or Source of Imminent Conflict? -- 5. Sustainable Management of Natural Resources and Biocultural Diversity for Subsistence Livelihoods: A Cross Cultural Study -- 6. Status and Contribution of Non-cultivated Food Plants Used by Dawro People in Loma District, South Ethiopia -- 7. Biocultural Resources and Traditional Food Systems of Nyishi Tribe of Arunachal Pradesh (India): An Empirical Learning on the Role of Mythology and Folklore in Conservation -- 8. New Shoots, Old Roots - the Incorporation of Alien Weeds into Traditional Food Systems -- 9. Edible Fungi in Mesoamerican Lowlands: A Barely Studied Resource -- 10. Menu for Survival: Plants, Architecture, and Stories of the Nisga'a Oolichan Fishery -- 11. Salmon Food Webs: SAANICH First Nation Peoples' Intrinsic Interconnectedness to Salmon Fishing and Conservation on Southern Vancouver Island, British Columbia, Canada -- 12. Tsampa of Ladakh: Adaptation of a Traditional Food at Higher Altitude and Emergent Changes -- 13. Bioculturally Important Indigenous Fruit Tree Mahua (Madhuca spp. -- Sapotaceae): It's' Role in Community -Based Adaptive Management.

Food Supply Chain Management:Economic, Social and Environmental Perspectives is very different from parts supply chain management as can be seen from the increasing health, safety and environmental concerns that are increasingly garnering the public's attention about different food supply chain problems. Food supply chain managers face very different environments. For example, there are very specific regulations from government bodies such as FDA or US Department of Agriculture, commodity subsidy programs, ever-changing trade policies, or increasing trends with intense public interest such as

Americans enjoy some of the cheapest, most convenient food on the planet. But like most bargains that are too good to be true, the modern food system is a fraud. It is built on the illusion of limitless abundance, and the planet has its limits. So too do the workers who must labor harder and faster for less pay. So too does a healthcare system that must absorb rising rates of diabetes and obesity. Through stories from around the globe, Kevin Walker reveals the true costs of our grand food bargain. By the end of the journey, we not only understand how the drive to produce ever more food became hardwired into the American psyche, but why shifting our mindset is essential

pt. 1. Food supply chains : actors, products and relationships -- pt. 2. Local vs. regional vulnerabilities and opportunities -- pt. 3. Sustainable livelihood, community and farm resilience -- pt. 4. Climate-resilient supply chain management : upstream and downstream.

food supply; environmental aspects; sustainable agriculture; nutrition policy