Cover -- Food and Environment II: The Quest for a Sustainable Future -- Copyright Page -- Preface -- Contents -- Section 1: Impact of food production and food processing on the environment -- The nutritional footprint: an innovative management approach for the food sector -- Impacts of agricultural activities in remaining forest: Campinas/SP, Brazil -- Biorefinery meets biofermentation to produce food additives -- Food versus fuel: the case of the Makeni community in Sierra Leone -- Soil erodibility assessment in a pasture and forest remnant using the Inderbitzen device -- Microbial composition of the abattoir environment and its health implications on the quality of fresh cow meat sold in Akure, Ondo State, Nigeria -- Section 2: Policies and regulations -- The United States Department of Agriculture policies to improve school food quality while protecting the environment -- Sustainability reports from the food industry: case studies from Europe and Latin America -- The importance of food retail stores in identifying food deserts in urban settings -- Section 3: Food production and climate -- Climate change adaptation and food production in Canada: some research challenges -- Characterization of climate and crop productivity using DSSAT for SW Uttarakhand, India -- Section 4: Contamination of food -- An HACCP approach integrating quantitative microbial risk assessment and shelf life prediction -- Comparative analysis of lead and cadmium levels in various brands of canned and processed meat products in Lebanon -- A preventive approach to risk management in global fruit and vegetable supply chains -- Section 5: Temperature control and traceability -- Modelling heat transfer-controlled cooling and freezing times: a comparison between computational values and experimental results.

The contradiction between production, marketing and consumption of organic food: supply of organic products in the city of Barcelona -- Section 6: Pesticides and nutrients -- Phosphorus conventional use, reduction potential, and possibility of self-sufficiency during food and feed production in Japan -- A review of pesticide residue levels and their related health exposure risks -- Section 7: Food characterisation -- Antinutrient content, vitamin constituents and antioxidant properties in some value-added Nigerian traditional snacks -- Nutritional and medicinal value of camel (Camelus dromedarius) milk -- Preliminary investigation on use of mushroom to replace beef and turkey for pepper soup -- Wound healing effect and flavonoids contents of three selected Byrsonima species -- Author index -- A -- B -- C -- D -- E -- F -- G -- H -- J -- K -- L -- M -- O -- P -- R -- S -- T -- W -- Y -- Z.