Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Matière à debattre et décider
Author: Agrimonde
Author: Publisher: Editions Quae
ISBN: 2759209407
Category :
Languages : en
Pages : 298
Book Description
A Complete Collection of the Treaties and Conventions, and Reciprocal Regulations at Present Subsisting Between Great Britain and Foreign Powers ...
Author: Great BritainPublisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1272
Book Description
Food System Sustainability
Author: Catherine EsnoufPublisher: Cambridge University Press
ISBN: 1107067960
Category : Technology & Engineering
Languages : en
Pages : 317
Book Description
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. From 2009 to 2011, the duALIne project, led by INRA and CIRAD, assembled a team of experts to investigate food systems downstream of the farm, from the farm gate, to consumption and the disposal of waste. Representing a diverse range of backgrounds spanning academia and the public and private sectors, the project aimed to review the international literature and identify major gaps in our knowledge. This book brings together its key conclusions and insights, presenting state-of-the-art research in food sustainability and identifying priority areas for further study. It will provide a valuable resource for researchers, decision-makers and stakeholders in the food industry.
Hertslet's Commercial Treaties
Author: Publisher:
ISBN:
Category : Commercial treaties
Languages : en
Pages : 1294
Book Description
British and Foreign State Papers
Author: Great Britain. Foreign OfficePublisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 694
Book Description
The World's Challenge
Author: Marion GuillouPublisher: Editions Quae
ISBN: 2759216829
Category : Agriculture
Languages : en
Pages : 242
Book Description
Parliamentary Papers
Author: Great Britain. Parliament. House of CommonsPublisher:
ISBN:
Category : Bills, Legislative
Languages : en
Pages : 576
Book Description
Agroecosystem Diversity
Author: Gilles LemairePublisher: Academic Press
ISBN: 0128110511
Category : Science
Languages : en
Pages : 484
Book Description
Agro-Ecosystem Diversity: Impact on Food Security and Environmental Quality presents cutting-edge exploration of developing novel farming systems and introduces landscape ecology to agronomy. It encompasses the broad range of links between agricultural development and ecological impact and how to limit the potential negative results. Presented in seven sections, each focusing on a specific challenge to sustaining diversity, the book provides insights toward the argument that by re-introducing diversity, it should be possible to maintain a high level of productivity of agro-ecosystems while also maintaining and/or restoring a satisfactory level of environment quality and biodiversity. Demonstrates that diversified agro-ecosystems can be intensified with environmental quality preserved, restored and enhanced Includes analysis of economic constraints leading to specialization of farms and regions and the social locking forces resisting to diversification of agro-ecosystems Presents a global vision of world agriculture and the tradeoff between a necessary increase in food production and restoring environment quality
New Aspects of Meat Quality
Author: Peter P. PurslowPublisher: Woodhead Publishing
ISBN: 0323858805
Category : Technology & Engineering
Languages : en
Pages : 918
Book Description
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. - Provides the latest research techniques and developments presented by top researchers in the field - Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value - Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health