Food system sustainability : insights from duALIne / edited by Catherine Esnouf, INRA, France, Marie Russel, INRA, France, Nicolas Bricas, CIRAD, France.
ISBN:
9781107056190
9781139567688
9781628702804
Title:
Food system sustainability : insights from duALIne / edited by Catherine Esnouf, INRA, France, Marie Russel, INRA, France, Nicolas Bricas, CIRAD, France.
Author:
Esnouf, Catherine, 1956-, editor.
Publication Information:
Cambridge : Cambridge University Press, 2013.
Physical Description:
1 online resource (pages cm)
Contents:
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 people1.9 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 taste2.3.4 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 diets3.2.2 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 quality3.4 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.
Format:
Electronic Resources
Publication Date:
2013
Publication Information:
Cambridge : Cambridge University Press, 2013.