by
Hester, R. E. (Ronald E.)
Call Number
338.1 SUS
Publication Date
2005
Summary
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. World trade in agriculture, with its massive subsidies, restrictive barriers, international collaboration and competition, and the livelihoods of millions of farmers worldwide at stake, is an emotive subject that often provokes heated debate. So how can sustainability in agriculture be addressed whilst taking these issues into account? Sustainability in Agriculture presents an authoritative and balanced overview of many of the key factors that impact upon world agricultural practices. The aim is to throw light on the subject and so generate informed and rational discussion of the topics which so often generate powerful emotions. Fully referenced, and with sources of further reading given, the contributions from experts from around the globe cover: *Free trade *Fair and unfair trade *GM crops *The use of pesticides *Change in land use and sustainable development *Economic consequences of recent changes in the Common Agricultural Policy of the European Union A balanced analysis of risks and benefits is also provided, taking into account the economic and social impacts as well as the science of the novel practices discussed. The timeliness of this book, discussing as it does many hotly debated issues, make it essential reading for all those having an interest in the future of agriculture worldwide, but especially farmers and students of farming, environmental scientists, government agencies and policy makers. Cover image courtesy of Professor Jules Pretty.
Format:
Electronic Resources
Relevance:
0.0477
by
Cacioppo, Lucille Monaco.
Call Number
664
Publication Date
2014
Summary
This book compiles research summaries from a number of different focuses in the important field of food science.
Format:
Electronic Resources
Relevance:
0.0460
by
Nestle, Marion.
Call Number
613.2
Publication Date
2012
Summary
Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are fundamental to our understanding of diet and food, weight gain, loss, and obesity, Nestle and Nesheim sort through a great d.
Format:
Electronic Resources
Relevance:
0.0460
by
Varghese, Suni Mary.
Call Number
664.00954
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0432
by
Morawicki, Rubén O.
Call Number
664.024
Publication Date
2011
Summary
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part
Format:
Electronic Resources
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0.0432
by
Baldwin, Cheryl J.
Call Number
664.00684 BAL
Publication Date
2015
Summary
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources,
Format:
Electronic Resources
Relevance:
0.0408
19.
by
Bryła, Paweł.
Call Number
664
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0388
by
Fellows, P. (Peter), 1953-
Call Number
664 23
Publication Date
2017 2016
Summary
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.
Format:
Electronic Resources
Relevance:
0.0342
by
Wu, Wenbiao.
Call Number
664
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0292
22.
by
Kneafsey, Moya, author.
Call Number
XX(297158.1)
Publication Date
2021
Summary
What is the future of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social inequality? This textbook engages with this question, and considers the complex relationships between food, place, and space, providing students with an introduction to the contemporary and future geographies of food and the powerful role that food plays in our everyday lives. Geographies of Food explores contemporary food issues and crises in all their dimensions, as well as the many solutions currently being proposed. Drawing on global case studies from the Majority and Minority Worlds, it analyses the complex relationships operating between people and processes at a range of geographical scales, from the shopping decisions of consumers in a British or US supermarket, to food insecurity in Sub-Saharan Africa, to the high-level political negotiations at the World Trade Organization and the strategies of giant American and European agri-businesses whose activities span several continents. With over 60 color images and a range of lively pedagogical features, Geographies of Food is essential reading for undergraduates studying food and geography.
Format:
Electronic Resources
Relevance:
0.0264
by
Boye, Joyce.
Call Number
664.00286
Publication Date
2012
Summary
Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
Format:
Electronic Resources
Relevance:
0.0243
by
Fellows, P. J.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0235
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