The number of countries with a national development plan has more than doubled, from about 62 in 2006 to 134 in 2018.
Contributing to SDGs 2, 3 and 11, this chapter gives an overview of the processes and motivations behind the conception, implementation and persistence of global agricultural policies which have led to food insecurity.
Advancing SDGs 2, 3 and 11, this chapter gives an overview of how food security, nutrition and sustainability are interrelated.
Anthropogenic climate change is altering the functioning of terrestrial ecosystems.
Globally, industrial agriculture threatens critical ecosystem processes on which crop production depends, while 815 million people are undernourished and many more suffer from malnutrition.
This Special Issue, bringing together articles from Science of the Total Environment; Renewable and Sustainable Energy Reviews; Ecological Modelling, and Resources; Conservation and Recycling, highlights the increasing understanding that major systems servicing human well-being, food, energy and water (FEW) systems are inextricably connected, and any attempt to address one dimension in isolation of the others will lead to unexpected, undesired, and far from optimal consequences. Considering these three systems holistically as the Food-Energy-Water Nexus directly considers Sustainable Development Goals 2 (zero hunger), 6 (clean water and sanitation), 7 (affordable and clean energy), 9 (industry, innovation and infrastructure), and 12 (responsible consumption and production).
Elsevier,
Nutraceutical and Functional Food Regulations in the United States and around the World (Third Edition), 2019, Pages 3-11
Contributing to SDGs 2 and 3, this chapter argues that the use of specific foods to sustain or enhance overall health and wellness requires understanding and regulation to ensure realistic and optimal results.
At the 21st session of the United Nations Framework Convention on Climate Change (UNFCCC, COP21), a voluntary action plan, the ‘4 per 1000 Initiative: Soils for Food Security and Climate’ was proposed
Elsevier,
Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully, 2019, Pages xi-xvi
The aging process changes the sensory sciences and can lead to malnutrition as eating becomes less pleasurable. This chapter explores how optimising food taste works toward ensuing ongoing good nutrition and health, contributing to SDGs 2 and 3.
There is worldwide concern about the environmental costs of conventional intensification of agriculture.
