Future Food Systems Exploring Global Production, Processing, Distribution and Consumption
Future Food Systems: Exploring Global Production, Processing, Distribution and Consumption provides an overview of food systems, from farming through to logistics, processing, retail, service and consumption, with the intention of enabling more efficient development of policy and implementation of food related practices. The book presents the considerations which must be understood to develop effective and efficient policies and practices for any level of food system and along the continuum of those systems, with attention being given to the academic, public and private sector challenges, and opportunities for progress, efficiency, effectiveness, and sustainability. Presented in parts to highlight key aspects of the subject area, the book explores production practices including increasingly important programs in integrated farming systems, vertical agriculture and urban farming, processes, value adding for commodities, agricultural technology, supply chain innovations and consumer considerations. The book provides foundational insights into the underpinnings of today’s food systems, its challenges and its opportunities for the future.
Part I: Land Based Production 1. Land based Plant Production 2. An organic production perspective 3. Integrated Production 4. Controlled environment and vertical farming 5. Urban Agriculture and community gardens 6. Precision Production Engineering for Crops and Animals 7. Animal Production -Dairy of the Future case study 8. Value add to commodities 9. Processing Part II: Aquaculture Production 10. Fish 11. Shellfish (mussels, oysters, etc.) 12. Aquaponics 13. Seaweed cultivation 14. Seaweed cultivation for human and animal consumption Part III : Indigenous Food Systems 15. Traditional foods 16. Sociology of feeding Indigenous peoples 17. Wild rice 18. Aquaculture and Indigenous cultures Part IV: Consumer, Supply and distribution concerns 19. Consumer Supply and Distribution 20. Consumer issues 21. Agri-Food Policy 22. Agro-ecology 23. Food Safety Systems 24. Food Systems and Nutrition
Dr. Rene Van Acker is Professor and Dean of the Ontario Agricultural College (OAC) at the University of Guelph. Prior to his appointment as Dean, Rene was Associate Dean External of OAC (2009-16) and previously chair of the department of Plant Agriculture (2006-09). Prior to his appointments at Guelph, Rene was a professor at the University of Manitoba (1996-2006). Rene is a co-founder of the Food Institute at the University of Guelph (now the Arrell Food Institute) and has played a key roles in fundraising for OAC since 2009. Rene's research interests include weed management and agronomy. He has published over 130 peer-reviewed works to-date and over 300 other non-peer reviewed contributions. His research on coexistence and genetically modified crops has led to work in Denmark, Austria, Switzerland, France, Germany, Australia, and the US. Rene grew up on a farm in southern Ontario. He holds BSc and MSc degrees from the University of Guelph and a PhD from the Universit
- Written by industry and academic experts for balanced perspective
- Presents foundational information with practical application insights
- Includes chapters on regulatory and policy issues
Date de parution : 06-2024
Ouvrage de 294 p.
15x22.8 cm
Mots-clés :
<; P>; Production; Process; Consumption; Life cycle; Food Security; Sustainable food production<; /P>
