Food Systems and Natural Resources (original) (raw)
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2014
This report by the High Level Panel of Experts on Food Security and Nutrition (HLPE) has been approved by the HLPE Steering Committee. The views expressed do not necessarily reflect the official views of the Committee on World Food Security, of its members, participants, or of the Secretariat. This report is made publicly available and its reproduction and dissemination is encouraged. Noncommercial uses will be authorised free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees.
2014
This note by the High Level Panel of Experts on Food Security and Nutrition (HLPE) has been elaborated and endorsed by the HLPE Steering Committee. The views expressed do not necessarily reflect the official views of the Committee on World Food Security, of its members, participants, or of the Secretariat. This note is made publicly available and its reproduction and dissemination is encouraged. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees.
1.2 Challenges to Current Food Systems
Open Book Publishers, 2023
The concept of a food system involves the full food and nutrition chain from production to consumption, as well as their impact on the environment. A more comprehensive approach to efficiently combat food insecurity that would not just target primary food production but also social, political, economic and environmental aspects, among others, was suggested some years ago and has since gained increasing attention when it comes to making diets healthier and more sustainable. What people eat is indeed influenced by a multitude of factors, not just the availability of food. Efforts to improve not only food security but also diet quality with regards to healthiness must focus on the entire life cycle of food, from the field, farm or water in which it is produced to the disposal of the waste it creates, and including various influential factors and drivers and the sociocultural environment Global Panel, 2016 and 2020). Already in 2013, the Food and Agriculture Organization of the United Nations (FAO) dedicated its annual report on 'The State of Food and Agriculture' to the subject of 'Food Systems for Better Nutrition'. Food systems were defined as: the entire range of activities involved in the production, processing, marketing, consumption and disposal of goods that originate from agriculture, forestry or fisheries, including the inputs needed and the outputs generated at each of these steps [and also involving] the people and institutions that initiate or inhibit change in the system as well as the sociopolitical, economic and technological environment in which these activities take place (FAO, 2013a).
Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers, short communications and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.
1.1. The Food Systems Approach
Open Book Publishers, 2023
The concept of a food system involves the full food and nutrition chain from production to consumption, as well as their impact on the environment. A more comprehensive approach to efficiently combat food insecurity that would not just target primary food production but also social, political, economic and environmental aspects, among others, was suggested some years ago and has since gained increasing attention when it comes to making diets healthier and more sustainable. What people eat is indeed influenced by a multitude of factors, not just the availability of food. Efforts to improve not only food security but also diet quality with regards to healthiness must focus on the entire life cycle of food, from the field, farm or water in which it is produced to the disposal of the waste it creates, and including various influential factors and drivers and the sociocultural environment Global Panel, 2016 and 2020). Already in 2013, the Food and Agriculture Organization of the United Nations (FAO) dedicated its annual report on 'The State of Food and Agriculture' to the subject of 'Food Systems for Better Nutrition'. Food systems were defined as: the entire range of activities involved in the production, processing, marketing, consumption and disposal of goods that originate from agriculture, forestry or fisheries, including the inputs needed and the outputs generated at each of these steps [and also involving] the people and institutions that initiate or inhibit change in the system as well as the sociopolitical, economic and technological environment in which these activities take place (FAO, 2013a).
Scholars Journal of Agriculture and Veterinary Sciences Food Processing and Impact on Nutrition
The basic objective of this article is to discuss the effect of food processing on health. Processing (including preparation) makes food healthier, safer, tastier and more shelf-stable. While the benefits are numerous, processing can also be detrimental, affecting the nutritional quality of foods. Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing. The findings and conclusion of this paper is that processed food is an important part of our daily life. In spite of its detrimental effects on our health, it is impossible to live without it.
Proceedings of the 2nd International Symposium on Agriculture-
Proceedings of the 2 nd International Symposium on Agriculture 2019, 2019
Wild greens make up a significant source of antioxidants and Phyto-chemicals. In recent times natural antioxidants have gained considerable interest among nutritionists, food manufacturers, and consumers because of their safety, potential therapeutic value, and long shelf life. Minerals are inorganic substances used by the body in many ways. Three Wild Green Leafy Vegetables (WGLVs) such as Allmania nodiflora, Borreria hispida and Rivea ornata were selected based on the market survey. The analysis for Vitamin C, Total Phenolic Content (TPC) and Total Antioxidant Activities (TAA) was carried out using fresh WGLVs. Selected Dry WGLVs were also used to investigate some essential major elements such as Na, K, Ca and Mg by using standard methods of food analysis. The Vitamin C content was determined by 2, 4-dinitrophenyl hydrazine method (DNPH), TPC was measured using Folin-Ciocalteu reagent method and TAA was determined by the ferric reducing ability method. Among these leafy vegetables Rivea ornata shows higher Vitamin C, TPC and higher K, Ca and Mg content. Allmania nodiflora shows high TAA and Na content. Keywords: Wild Green Leafy Vegetables, Vitamin C, Total Phenolic Content