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020 _a9783031471223
_9978-3-031-47122-3
024 7 _a10.1007/978-3-031-47122-3
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
245 1 0 _aSustainable Food Systems (Volume I)
_h[electronic resource] :
_bSFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production /
_cedited by Monika Thakur.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer Nature Switzerland :
_bImprint: Springer,
_c2024.
300 _aXXXI, 465 p. 108 illus., 99 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aWorld Sustainability Series,
_x2199-7381
505 0 _aPart I. Sustainable Food System: concepts & framework -- Chapter 1. Nourishing the Future: Introduction to Sustainable Food Systems with concepts & framework -- Chapter 2. Sustainable Food System – Plant-based alternatives and health impacts -- Chapter 3. Indigenous Food System for Sustainability: South Pacific Study -- Chapter 4. Sustainability in Food Process Development: A Comprehensive Carbon Footprint Analysis Tool -- Chapter 5. Food sustainability: Challenges and strategies -- Part II. Responsible consumption and sustainable diets -- Chapter 6. Wild edible and wetland plants of Manipur: their sustainable food usage -- Chapter 7. Onion bulbs: Store house of potential phytochemicals for sustaining health -- Chapter 8. Nutritional care for cancer with sustainable diets: a practical guide -- Chapter 9. Microorganisms as Potential Source for Food Sustainability -- Chapter 10. A Holistic Approach: Exploring Pre, Pro, Syn, Post and Paraprobiotics in Sustainable Diets -- Chapter 11. Functional Properties and Health Benefits of Underutilized Crops & Plants in Northern India -- Chapter 12. Unlocking the Potential of Organic Farming: Balancing Health, Sustainability, and Affordability in India -- Chapter 13. Polyphenolic compounds from diet: potential role in regulation of gut microbiota and effects on human body -- Chapter 14. Contribution of Sorghum & Finger Millets for sustainable food & nutritional security.
520 _aSustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised. Therefore, SFS targets the economic sustainability, social sustainability and environmental sustainability and makes a robust system having expansive benefits for the society. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II. The Sustainable Food System (Volume - I): framework, sustainable diets, Traditional Food Culture & Food production has a very comprehensive outline and divided in 4 major sections and further 24 different chapters. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems A Sustainable Food System (SFS) is a comprehensive food system that targets the sustainable diets, traditional food culture with indigenous system and the overall food production on as well. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The 1st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3rd section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.
650 0 _aFood science.
_965012
650 0 _aSustainability.
_957661
650 0 _aFood
_xSafety measures.
_961309
650 0 _aFood security.
_958170
650 1 4 _aFood Science.
_965012
650 2 4 _aSustainability.
_957661
650 2 4 _aFood Safety.
_967660
650 2 4 _aFood Security.
_958170
700 1 _aThakur, Monika.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_967662
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031471216
776 0 8 _iPrinted edition:
_z9783031471230
776 0 8 _iPrinted edition:
_z9783031471247
830 0 _aWorld Sustainability Series,
_x2199-7381
_967663
856 4 0 _uhttps://doi.org/10.1007/978-3-031-47122-3
912 _aZDB-2-SBL
912 _aZDB-2-SXB
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