Kooperativer Bibliotheksverbund

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Format: 1 online resource (318 pages)

Edition: 1st ed.

ISBN: 9781107036468 , 9781107058491

Content: This book brings together the key conclusions and insights from the duALIne project, 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

Note: Cover -- Contents -- Foreword -- Acknowledgements -- Introduction -- Food in the context of sustainable development -- The objective of duALIne (sustainability of food systems faced with new challenges) -- Scope of the project -- Organisation of this book -- 1 Context: new challenges for food systems -- 1.1 Demographics and uncertainties -- 1.2 The challenge of global food security -- 1.3 Climate change -- 1.4 Impacts of food systems on the environment -- 1.5 Limited resources: the energy challenge -- 1.6 Nutritional trends (accelerated in emerging countries) -- 1.7 The health challenge -- 1.8 Increased circulation of goods and people -- 1.9 Sustainability of the industrial economic model: the vulnerability of low stock level systems -- 1.10 A social challenge: the increasing concerns of food consumers -- 1.11 Summary -- 2 Consumption and consumers -- 2.1 Characteristics of long-term dietary trends -- 2.2 Convergence of food models -- 2.2.1 Consumption of animal calories -- 2.2.2 Convergence of expenditure and product characteristics -- 2.2.3 Consumption trends in Southern countries -- 2.3 Bio-physiological bases for the convergence of food models -- 2.3.1 Food requirements -- 2.3.2 Regulatory factors -- 2.3.3 The role of taste -- 2.3.4 Animal versus plant products -- 2.3.5 The role of the microbiota -- 2.4 Impact of agricultural policies -- 2.5 Changing trends and heterogeneity in consumption: opportunities to control future changes? -- 2.6 Heterogeneity in consumption and nutritional inequalities -- 2.7 Questions for research -- 3 Carbon footprint and nutritional quality of diets in France -- 3.1 Introduction -- 3.2 Quantification of the carbon footprint of diets -- 3.2.1 Methods -- 3.2.1.1 Identification of 'representative' foods -- 3.2.1.2 Carbon footprint of each 'representative' food -- 3.2.1.3 Daily carbon footprint of individual diets , 3.2.2 Results -- 3.2.2.1 Carbon footprint of the diet: mean and inter-individual variability -- 3.2.2.2 Contribution of each food category to the diet's carbon footprint -- 3.2.2.3 Variability of the diet's carbon footprint: 'structural' effect or 'quantity' effect? -- 3.3 The choices: carbon footprint and nutritional quality of food -- 3.3.1 Definitions of a balanced diet -- 3.3.2 Methods -- 3.3.2.1 Choice of nutritional quality indicators -- 3.3.2.2 Identification of food consumer groups differentiated according to the nutritional quality of their diet -- 3.3.3 Results: carbon footprint of the diet according to its nutritional quality -- 3.4 Limitations of the study and outlook -- 3.4.1 Limitations -- 3.4.2 Outlook -- 3.5 Conclusion -- 4 Food systems -- 4.1 Introduction -- 4.2 Interconnections between food systems and energy and chemical systems -- 4.2.1 The challenges -- 4.2.2 Systemic approach -- Questions for research -- 4.2.3 Global systems with different purposes, to be considered at a regional level -- 4.2.4 Towards the design of biorefineries -- 4.3 The diversity of food systems: evolution and challenges for sustainability -- 4.3.1 Classification of food systems -- 4.3.1.1 Differentiation variables -- 4.3.1.2 The different types of systems -- 4.3.1.3 Assessment -- 4.3.2 Sustainability of food systems -- 4.3.2.1 Contributions and limitations of the agri-industrial model -- 4.3.2.2 Short chains and the call for a 'food democracy' -- 4.3.2.3 The territorial roots of food products and the Geographical Indication system -- 4.3.2.4 The development of organic farming and its economic, social and environmental impacts -- 4.3.2.5 Fair trade and a 'fair' price for producers -- 4.3.2.6 Overview -- 4.3.3 Ongoing interactions, recombination and hybridisation -- 4.4 Questions for research -- 4.4.1 Nesting in complex ecosystems , 4.4.2 Diversity of food systems, comparisons between different models -- 4.4.3 At the crossroads between systemic and socioeconomic approaches -- 5 Industrial organisation and sustainability -- 5.1 Some important features of changes in the industrial food system -- 5.2 Consequences of the progress towards sustainability -- 5.2.1 An industrial model struggling to achieve further gains in productivity? -- 5.2.2 An industrial model that should participate in the development of new consumption modes? -- 5.3 Questions for research -- 5.3.1 Process design, technological pathways, industrial organisation -- 5.3.2 Economic efficiency of companies and chains and the constraints of sustainability -- 5.3.3 Summary of questions for research -- 6 Urbanisation and the sustainability of food systems -- 6.1 Sustainably feeding large cities: a major challenge -- 6.2 Urbanisation, food and sustainability: what are the challenges? -- 6.2.1 Location and transport of food products -- 6.2.1.1 An increase in the average distances travelled by goods. . . -- 6.2.1.2 . . . and an increase in the mean distances covered by road transport -- 6.2.1.3 . . . linked to changes to dietary practices -- 6.2.1.4 . . . and also to regional specialisation -- 6.2.1.5 . . . and the evolution of industrial strategies -- 6.2.1.6 An increase in individual mobility within metropolitan areas -- 6.2.2 Urbanisation, food systems and public policies -- 6.2.2.1 What is the role of local food suppliers? -- 6.2.2.2 The case of cities in Southern countries -- 6.2.2.3 An illustration for Northern countries: the strategy adopted by the Île-de-France region -- 6.3 Questions for research -- 6.3.1 Impacts of rising energy prices on the location of different agri-food activities and, in turn, on the sustainability of food systems in a context of increasing urbanisation , 6.3.2 What are the relative advantages/drawbacks (environmental, social, economic, health, losses/waste) of the different spatial organisations of food systems (notably short chain versus long chain) required to feed conurbations? -- 7 Losses and wastage -- 7.1 Introduction -- 7.2 What is loss, and what is wastage? -- 7.3 Origins and location of losses and wastage in food systems -- 7.4 Poor quantification of losses and wastage, North and South -- 7.4.1 In Northern countries -- 7.4.2 In Southern countries -- 7.5 Lessons from the past, courses of action and strategic orientations -- 7.5.1 Northern countries -- 7.5.2 Southern countries -- 7.5.2.1 A need for technical innovations -- 7.5.2.2 Support from organisational innovations -- 7.6 Experimentation in Southern countries: models for the North? -- 7.7 Questions for research -- 7.7.1 Northern and Southern countries -- 7.7.1.1 A need for knowledge and quantification methods -- 7.7.1.2 Definitions -- 7.7.2 Northern countries: reducing wastage -- 7.7.3 Southern countries: reducing post-harvest losses -- 7.8 Conclusions -- 8 International trade, price volatility and standards for sustainability -- 8.1 Adjusting to the volatility of global prices -- 8.1.1 The role of international trade -- 8.1.2 Cost of volatility for consumers -- 8.1.3 Justifications for public intervention -- 8.2 Management of food price volatility: policies and food sustainability -- 8.3 Use of trade policies to cope with price volatility -- 8.4 Non-tariff barriers, standards for sustainability -- 8.5 Questions for research -- 8.6 Conclusion -- 9 Elements for a foresight debate on food sustainability -- 9.1 Food systems evolving under the effects of various factors -- 9.1.1 Demographic dynamics and the organisation of food supply chains -- 9.1.2 Urbanisation: by what means? For which urban supply chains? , 9.1.3 New opportunities and constraints on production. What adaptation strategies will be adopted by producers? -- 9.1.4 Evolution of food firm strategies: integration of consumer concerns for sustainability? -- 9.1.5 Reductions in purchasing power: what effects on consumer behaviour? -- 9.1.6 Dietary habits: cultural and psychological obstacles to change, or opportunities for innovation? -- 9.2 Questions of sustainability according to food-eater categories -- 9.2.1 What are the determinants of the resilience and innovation capacity of poor rural food eaters-producers in developing countries faced with food insecurity? -- 9.2.2 What are the effects on local dynamics of greater access for rural food eaters-producers to urban markets? -- 9.2.3 What might be the effects of the development of urban and periurban agriculture in developing countries? -- 9.2.4 Which drivers could lead to a transition towards more sustainable food systems? -- 9.2.5 Can the sustainability of long industrial supply chains and smallholder supply chains be compared/contrasted? -- 9.2.6 To what extent are the economic crisis and a rise in the relative cost of food likely to affect food access for poor consumers and the sustainability of food systems? -- 9.2.7 To what extent will migratory flows from developing to wealthy countries induce transformations in the food systems of Northern countries? -- 9.2.8 Are changes to the lifestyles and social norms of wealthy eaters likely to impact the sustainability of food systems? -- 9.3 Questions for research -- 9.3.1 What are the effects on the sustainability of food systems of inequalities of access to a balanced diet (in quantitative and qualitative terms)? -- 9.3.2 How can territorial dynamics and industrial strategies be combined? , 9.3.3 Modes of governance for the food system: between the 'over-responsibility' of consumers and the regulation of supply?

Additional Edition: Print version Esnouf, Catherine Food System Sustainability New York : Cambridge University Press,c2013 ISBN 9781107036468

Language: English

Keywords: Electronic books

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