The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security.

Table of Contents

• Editor Biographies
• Preface
• Permissions Acknowledgement
• VOLUME 1: General and Global Situation
• Defining the Concept of Food Value Chain
• The United Nations Sustainable Development Goals
• The Political Economy of Food Security and Sustainability
• Food Production and Consumption Practices Toward Sustainability: The Role and Vision of Civic Food Networks
• Population Density and Redistribution of Food Resources
• Implications of Structural Transformation for Food and Nutrition Security
• Change in Production Practices: The Role of Agri-Food and Diversified Cropping Systems
• The Role of Omic Sciences in Food Security and Sustainability
• Codex Alimentarius Commission
• The Concept of Planetary Boundaries
• International Trade's Contribution to Food Security and Sustainability
• The Food Trade System: Structural Features and Policy Foundations
• Virtual Water Trade Among World Countries Associated With Food Trade
• Food Trade and Global Value Chain
• Greenhouse Gas, Livestock and Trade
• Global Seafood Trade
• Environmental Externalities in Global Trade for Wine and Other Alcoholic Beverages
• Nitrogen Embedded in Global Food Trade
• Feeding Urban Areas: Challenges and Opportunities
• Agricultural Innovation and the Global Politics of Food Trade
• Food Aid
• Food Emergency Operations in Wars and Conflicts
• Food Emergency Operations After Natural Disasters
• National Policies and Programs for Food Security and Sustainability
• The Role of International Agencies in Achieving Food Security
• The Role of the Media in Increasing Awareness of Food Security and Sustainability
• Changing Dietary Patterns as Drivers of Changing Environmental Impacts
• The Food Wastage Challenge
• Competition for Land, Water and Energy (Nexus) in Food Production
• Greenhouse Gas Emissions Due to Agriculture
• Overuse of Water Resources: Water Stress and the Implications for Food and Agriculture
• Overuse of Nitrogen Resources
• Climate Change: Impact on Marine Ecosystems and World Fisheries
• Climate Change and Crop Yields
• Greenhouse Gas and Livestock Emissions and Climate Change
• Big Data in Agriculture and Their Analyses
• Food Fraud
• Overuse of Phosphorus Resources
• ICT Applications in Agriculture
• Pigmented Grains as a Source of Bioactives
• Novel Foods: New Food Sources
• New protein Sources: Novel Foods
• Novel Foods: Artificial Meat
• Synthetic Meat: Acceptance
• Novel Foods: Insects - Technology
• Novel Foods: Insects - Safety Issues
• Novel Foods: Algae
• Development of Sustainable Novel Foods and Beverages Based on Coffee By-Products for Chronic Diseases
• Byproducts as a Source of Novel Ingredients in Dairy Foods
• Usefulness of Dietary Components as Sustainable Nutraceuticals for Chronic Kidney Disease
• Food Taboos
• Food By-products as Natural Source of Bioactive Compounds Against Campylobacter
• New Functional Ingredients From Agroindustrial By-Products for the Development of Healthy Foods
• Vegetable By-products as a Resource for the Development of Functional Foods
• Chestnut as Source of Novel Ingredients for Celiac People
• Novel Food Ingredients for Food Security
• Snails (Terrestrial and Freshwater) as Human Food
• Novel Techniques for Extrusion, Agglomeration, Encapsulation, Gelation, and Coating of Foods
• Novel Foods: Allergens
• Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.)
• Challenges of Food Security for Orphan Crops
• Sustainable Crops for Food Security: Moringa (Moringa oleifera Lam.)
• Insects (and Other Non-crustacean Arthropods) as Human Food
• Probiotic Food Development: An Updated Review Based on Technological Advancement
• Food Waste Valorization: New Manufacturing Processes for Long-Term Sustainability
• Food Process Modeling
• Food Supply Chain Demand and Optimization
• Separation, Fractionation and Concentration of High-Added-Value Compounds From Agro-Food By-Products Through Membrane-Based Technologies
• Non-thermal and Innovative Processing Technologies
• Novel Packaging Systems in Food
• Green Production Strategies
• Conversion of Food Waste to Fermentation Products
• Consumers’ Behavior Regarding Food Waste Prevention
• Strategies for Prolonging Fresh Food Shelf-Life
• Food Rescue in Developed Countries
• Food Retail in Developing Countries
• Income, Time and Labor Nexus Household Food Security in Burundi
• Gastronomy as an Aid to Increasing people's Food Intake at Healthcare Institutions
• Sensory Evaluation, an Important Tool for Understanding Food and Consumers
• Reducing Inequality as an Opportunity to Improve Food Security
• Unequal Access to Land: Consequences for the Food Security of Smallholder Farmers in Sub Saharan Africa
• VOLUME 2: Food Security, Nutrition and Health
• The Concept of Food Security
• Concepts of Stability in Food Security
• Changing Food Consumption Patterns and Their Drivers
• Ruminant (Bovine, Caprine, and Ovine) Milk and Meat Production: The Challenge of Food Quality and Sustainability Through the Use of Plant Extracts
• Nutrition and Disease: Type 2 Diabetes Mellitus
• Nutrition Through the Life Cycle: Pregnancy
• Nutrition Through the Life Cycle: Lactation
• Nutrition in the Elderly
• Nutritional Therapeutics: Neurological Disorders
• Nutritional Therapeutics: Bone Diseases
• Nutritional Therapeutics: Rehabilitation After Hospitalization and Trauma, Surgery
• Diets and Diet Therapy: EU Regulations on Food for Special Medical Purposes
• Diets and Diet Therapy: Oral Nutritional Supplements
• Diets and Diet Therapy: Enteral Nutrition
• Diets and Diet Therapy: Parenteral Nutrition
• Diets and Diet Therapy: Trace Elements
• Diets and Diet Therapy: Diet Supplements for Exercise
• Therapeutic Education for Healthy Lifestyle: How to Empower Your Patient and Increase Adherence
• Food Systems Sustainability, Food Security and Nutrition in the Mediterranean Region: The Contribution of the Mediterranean Diet
• Leveraging Biofortified Crops and Foods: R4D Perspective
• Nutritional Value of Bovine Meat Produced on Pasture
• Value of Nutrition: A Synthesis of Willingness to Pay Studies for Biofortified Foods
• Food Systems
• Public Health Nutrition, Preventive Nutrition, Community Nutrition
• Nutritional Status Assessment at the Population Level
• Nutritional Adequacy Assessment
• Diet, Nutrition and Cancer Prevention
• Diet, Nutrition and the Immune System
• Nutrigenomics
• The Role of Food Industry in Improving Health
• National Diet Recommendations
• Dietary Patterns
• Mediterranean Diet
• Fats: Nutritional and Physiological Importance
• Food Culture: Anthropology of Food and Nutrition
• Bioactive Peptides in the Gut–Brain Axis
• Hunger and Malnutrition
• Food Fortification Policy
• Use and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute Malnutrition
• Growth and Nutrition
• Maillard Reaction and Food Safety
• Sustainable Diets: A Historical Perspective
• Energy Balance and Body Weight Control
• Nutrition Education
• Antilisterial Bacteriocins for Food Security: The Case of Sakacin A
• Dietary Guidelines: Pyramids, Wheels, Plates and Sustainability in Nutrition Education
• Insights Into Perennial Crops as Potential Food Source
• School Nutrition Education
• Food Supplements: Botanicals
• Advertising and Marketing to Children
• Use of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and Wine
• Food Security and Food Storage
• Food Storage as a Source of Stress for Seed Farmers in the Tropics
• Health Effects of Food Storage
• Storage of Roots and Tubers
• Sweet Potato and Squash Storage
• New Preservations Technologies: Hydrostatic High Pressure Processing and High Pressure Thermal Processing
• The Preservation of Fruit and Vegetable Products Under High Pressure Processing
• Effect of Freezing on the Quality of Meat
• Freezing of Bread
• Preservation of Berries
• Edible Coatings for Extending Shelf-Life of Fresh Produce During Postharvest Storage
• Use of Enzymes to Preserve Food
• Sources of Contamination in Food
• Preservation of Micronutrients in Biofortified Foods
• Anaerobic Digestion of Food Waste for Bioenergy Production
• Sustainability Certification of Food
• Molecular Improvement of Grain: Target Traits for a Changing World
• Food Consumption Patterns in Developing Countries
• Modification of Pectin
• The Determinants of Household Food Waste Reduction, Recovery, and Reuse: Toward a Household Metabolism
• Nanomaterials and Food Security: The Next Challenge for Consumers, Food Industries and Policies
• Digitization and Big Data in Food Security and Sustainability
• Sustainability and Plastic Waste
• Bread Storage and Preservation
• Storage and Preservation of Fats and Oils
• The Storage and Preservation of Seafood
• VOLUME 3: Sustainable Food Systems and Agriculture
• Concepts of Food Sustainability
• Agriculture and Ecosystem Services
• Sustainable Pathways for Meeting Future Food Demand
• Land Use Change, Deforestation and Competition for Land Due to Food Production
• The Role of Food Marketing in Increasing Awareness of Food Security and Sustainability: Food Sustainability Branding
• Enhancing Food Security Through Seed Banking and Use of Wild Plants: Case Studies From the Royal Botanic Gardens, Kew
• The Role of Youth in Increasing Awareness of Food Security and Sustainability
• Planning Sustainable Food Supply Chains to Meet Growing Demands
• Maintaining Diversity of Plant Genetic Resources as a Basis for Food Security
• Agroecological Intensification: Potential and Limitations to Achieving Food Security and Sustainability
• Concept and Classifications of Farming Systems
• Farming Systems in North America
• Farming Systems of the World: South Africa
• Temperate Agricultural Production Regions: Japan
• Farming Systems in Southeast Asia
• Food Security and Sustainability in Tropical Marginal Lands
• Food Security and Sustainability in Mountain Areas
• Food Security and Food System Sustainability in North America
• Food Security Factors and Trends in Central Asia
• The Role of Irrigation for Food Security and Sustainability
• Green Revolution
• Emerging Genetic Technologies to Improve Crop Productivity
• Genetically Modified Crops
• The Potential for Genome Editing in Plant Breeding
• Genetic Improvement of Food Animals: Past and Future
• Food Sovereignty
• Local Conventional Versus Imported Organic Food Products: Consumers’ Preferences
• Comparing Yields: Organic Versus Conventional Agriculture
• Connecting Diverse Diets With Production Systems: Measures and Approaches for Improved Food and Nutrition Security
• Fresh Fruit and Vegetables: Contributions to Food and Nutrition Security
• The Important Role of the Common Beans in Providing Food and Nutrition Security
• Roots, Tubers and Bananas: Contributions to Food Security
• Rice Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health Outcomes
• Maize Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health Outcomes
• Wheat Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health Outcomes
• Contributions of Milk Production to Food and Nutrition Security
• Smallholder Poultry: Contributions to Food and Nutrition Security
• Smallholder Pork: Contributions to Food and Nutrition Security
• Extensive (Pastoralist) Cattle Contributions to Food and Nutrition Security
• Urban Livestock-Keeping: Contributions to Food and Nutrition Security
• Urban Livestock Keeping: Leveraging for Food and Nutrition Security
• Agrifood Systems in Low- and Middle-Income Countries: Status and Opportunities for Smallholder Dairy in LMIC
• Smallholder Poultry: Leveraging for Sustainable Food and Nutrition Security
• Extensive Pastoralist (Cattle): Leveraging for Food and Nutrition Security
• Pastoral Livestock Systems
• Leveraging Neglected and Underutilized Plant, Fungi, and Animal Species for More Nutrition Sensitive and Sustainable Food Systems
• Computation of Risk Assessment Modelling
• Leveraging Incentives for Safe and Nutritious Foods
• Wastewater and Leafy Greens
• Leveraging Informal Markets for Health and Nutrition Security
• Leveraging Development Programs: Homestead Food Production
• Leveraging Development Programs – Livestock Research
• Leveraging Agri-Food Systems for Food Security and Nutrition – The Role of International Research for Development
• Using Theory of Change in Agricultural Research for Food and Nutrition Security
• Leveraging Gender for Food and Nutrition Security Through Agriculture
• Trade-Offs and Synergies Between Food Quality, Nutrition, and Food Safety: Health Impacts of Agrifood Systems in Low and Middle-Income Countries
• Infectious Diseases and Agriculture
• Assessing Food Safety Risks in Low and Middle-Income Countries
• Endemic Diseases and Agriculture
• Association Between Land Use Change and Exposure to Zoonotic Pathogens – Evidence From Selected Case Studies in Africa
• Climate Change and Disease Dynamics: Predicted Changes in Ecological Niches for Rift Valley Fever in East Africa
• Antimicrobial Resistance and Agriculture
• Gender and Livestock
• Life Cycle Assessment of Food Products
• Life Cycle Assessment of Coffee Production in Time of Global Change
• Carbon Neutral Food Value Chains
• Innovation Platforms: Synopsis of Innovation Platforms in Agricultural Research and Development
• Food Value Chains: Governance Models