Overview
- Presents the most updated information on Sustainable Food Systems
- Includes chapter contribution by the highly reputed and experienced academicians, scientists, and industry professionals
- Is based on author’s original R&D which is supported with published information
Part of the book series: World Sustainability Series (WSUSE)
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About this book
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 1st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3rd section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.
Keywords
Table of contents (24 chapters)
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Front Matter
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Sustainable Food System: Concepts and Framework
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Front Matter
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Responsible Consumption and Sustainable Diets
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Front Matter
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Conservation and Promotion of Traditional Food Culture
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Front Matter
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Editors and Affiliations
Bibliographic Information
Book Title: Sustainable Food Systems (Volume I)
Book Subtitle: SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production
Editors: Monika Thakur
Series Title: World Sustainability Series
DOI: https://doi.org/10.1007/978-3-031-47122-3
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024
Hardcover ISBN: 978-3-031-47121-6Published: 21 February 2024
Softcover ISBN: 978-3-031-47124-7Due: 23 March 2024
eBook ISBN: 978-3-031-47122-3Published: 20 February 2024
Series ISSN: 2199-7373
Series E-ISSN: 2199-7381
Edition Number: 1
Number of Pages: XXXI, 465
Number of Illustrations: 9 b/w illustrations, 99 illustrations in colour
Topics: Food Science, Sustainable Development, Food Science, Food Science