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Author: Harriet V. Kuhnlein Publisher: Fao ISBN: Category : Business & Economics Languages : en Pages : 396
Book Description
Today, globalisation and homogenisation have replaced local food cultures. The 12 case studies presented in this book show the wealth of knowledge in indigenous communities in diverse ecosystems, the richness of their food resources, the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. The unique styles of conceptualising food systems and writing about them were preserved. Photographs and tables accompany each chapter.
Author: Harriet V. Kuhnlein Publisher: Fao ISBN: Category : Business & Economics Languages : en Pages : 396
Book Description
Today, globalisation and homogenisation have replaced local food cultures. The 12 case studies presented in this book show the wealth of knowledge in indigenous communities in diverse ecosystems, the richness of their food resources, the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. The unique styles of conceptualising food systems and writing about them were preserved. Photographs and tables accompany each chapter.
Author: Harriet V. Kuhnlein Publisher: Food & Agriculture Organization of the UN (FAO) ISBN: Category : Business & Economics Languages : en Pages : 450
Book Description
Throughout the 10 years of this research we have shown the strength and promise of local traditional food systems to improve health and well-being.
Author: National Research Council Publisher: National Academies Press ISBN: 030930783X Category : Medical Languages : en Pages : 340
Book Description
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Author: Roni Neff Publisher: John Wiley & Sons ISBN: 1118063384 Category : Medical Languages : en Pages : 576
Book Description
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Author: Alan M. Goldberg Publisher: JHU Press ISBN: 1421439352 Category : Medical Languages : en Pages : 389
Book Description
Leading experts reveal ways that the future of food production for the world's burgeoning population can (and must) be both sustainable and ethical. In the United States, food is abundant and cheap but loaded with hidden costs to the environment, human health, animal welfare, and the people who work in our food systems. The country's current food production systems lack diversity in crops and animals and are intensified but not sustainable, inhumane in the treatment of animals, and inconsiderate of labor. In order to feed the world's rapidly growing population with high-quality, ethically produced food, new food production systems are urgently needed. These new systems must be genetically diverse and environmentally sustainable, and they need to follow internationally recognized animal welfare and labor practices. Feeding the World Well examines these costs of cheap food while presenting a unique framework for ethical food systems: the Core Ethical Commitments, which are designed to guide consumers in choosing foods that are aligned with their values while helping producers enhance the ethics of their practices and products. Edited by Alan M. Goldberg, the volume features contributions from leading ethicists and food systems experts. Addressing complex issues such as climate change, worker exploitation, obesity, antibiotic resistance, wasted food, and biotechnology, the book discusses the fundamental forces that have shaped, and will continue to shape, our food systems. It also describes some of the approaches that food companies and nonprofit organizations are using to address the ethical challenges facing these food systems. Finally, the book explains what the Core Ethical Commitments are (and what they are not), how they were developed, and how they might be used by food system actors. By bringing together an all-star group of contributors from academia and industry, Feeding the World Well sets a new course for food production and how it is evaluated. By including the voices of industry leaders alongside those of researchers and regulators, the book prepares the food production industry for a world in which "ethical" or "sustainable" production practices are not only trendy but necessary to ensure that we can feed the world's growing population. Conceived as a textbook for food studies courses, this volume will appeal to anyone who is strongly interested in food, including conscious consumers, food industry leaders, researchers, and policy makers. Contributors: Anne Barnhill, Martin W. Bloem, Jonathan Bloom, Nicole M. Civita, Claire Davis, Michiel van Dijk, Adele Douglass, Shauna Downs, Kevin Esvelt, Ruth Faden, Jessica Fanzo, Evan Fraser, Maisie Ganzler, Tara Garnett, Sara Glass, Alan M. Goldberg, Christopher Good, Meredith Kaufman, Gillian Kelleher, Frederick L. Kirschenmann, Herman B. W. M. Koëter, Jennifer Kuzma, Kees van Leeuwen, Robert Martin, Anne E. McBride, Suzanne McMillan, Tom Morley, Marion Nestle, Peter O'Driscoll, Lance B. Price, Marie Luise Rau, Bernard Rollin, Yashar Saghai, Susan A. Schneider, Ellen K. Silbergeld, Paul B. Thompson, Paul Willis, Sylvia Wulf
Author: Virginie Zoumenou Publisher: Springer ISBN: 9783031636721 Category : Science Languages : en Pages : 0
Book Description
While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood. This is a complex issue, which requires improving food systems as well as changing mindsets and behaviors of individuals within the food system. Many of the food-related health problems in the US disproportionately affect children, women, ethnic minorities, and low-income people. Addressing these problems requires that we understand more about the processes of institutional change, structural conditions, perceptions, and decision-making processes. The environment itself determines much of what individuals can draw from it. Community norms may dictate who has access to food assistance; engaged communities may provide more food assistance and may make food resources more easily accessible for the poor. In addition, consumer and producer attitudes and interests may conflict over some issues surrounding sustainability and health. The present volume focuses on food production, distribution and consumption, and their effects on individual health. The text is divided into three parts: Part One focuses on the relationship between food systems, families, health, sociodemographic and environmental factors; Part Two explores the relationship between food systems, food advertisements, and community engagement; and Part Three discusses current research and interventions toward a more equitable food system.
Author: Ryan E. Galt Publisher: University of Arizona Press ISBN: 0816506035 Category : Social Science Languages : en Pages : 305
Book Description
Food Systems in an Unequal World examines regulatory risk and how it translates to and impacts farmers in Costa Rica. Ryan E. Galt shows how the food produced for domestic markets lacks regulation similar to that of export markets, creating a dangerous double standard of pesticide use.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309259363 Category : Medical Languages : en Pages : 418
Book Description
Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Author: Publisher: World Health Organization ISBN: 9240031812 Category : Medical Languages : en Pages : 10
Book Description
Today, our food systems are making us ill, driving climatic change and undermining the health of ecosystems. This new ‘Food Systems Delivering Better Health’narrative recognizes that food lies at the heart of human, ecosystem and animal health. We must change the way we think about, produce, distribute, consume, dispose of and value food, for better health outcomes. The narrative focuses on five interconnected and interrelated pathways: unhealthy diets and food insecurity; zoonotic pathogens and antimicrobial resistance; unsafe and adulterated foods; environmental contamination and degradation and occupational hazards. With the new narrative the World Health Organization aims to reach decision makers, policy makers, practitioners, investors and researchers across the food system to guide policy and practice, for transformative systems change to shift food systems towards the delivery of sustainable healthy diets for all. We must harness momentum and engagement to transform our food systems to better health and well-being of our planet and all its inhabitants.
Author: Harriet V. Kuhnlein
Author: Harriet V. Kuhnlein
Author: Harriet V. Kuhnlein
Author: National Research Council
Author: Virginie Zoumenou
Author: Roni Neff
Author: Alan M. Goldberg
Author: Virginie Zoumenou
Author: Ryan E. Galt
Author: Institute of Medicine
Author: