05229nam 2201213z- 450 991059507180332120231214132843.0(CKB)5680000000080811(oapen)https://directory.doabooks.org/handle/20.500.12854/92108(EXLCZ)99568000000008081120202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSustainable Food Production and ConsumptionBaselMDPI Books20221 electronic resource (268 p.)3-0365-4853-X 3-0365-4854-8 According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.HumanitiesbicsscSocial interactionbicsscfresh-cut vegetableslife cycle assessmentLCAchlorinefiltering membraneswater recirculationtraditional peoplecoastal littoralBarbadosBahamasenvironmental co-adaptionCaribbeanresilient and sustainable citiesfood wastedesign culturefood cyclessustainabilitynursing homeplate colorspilot studyfood production and consumptionsustainable food systemssustainable menufood catering practices in the public sectorbiosecuritycarcass disposalgreenhouse gas emissionsnitrogenpathogensphosphorusrendered animal by-productsfast food restaurantcustomer satisfactionrevisit intention and recommendationregression analysisfactor analysisfood loss and wasteGHG emissionsprotein lossesglobal food supply chainshotspotsfood consumptionenvironmentally extended input-output analysisinternational tradeconsumption-production perspectivestructural decomposition analysisvalue chain analysisex-post times series analysisallocation tableshousehold food wasteplanning routinesshopping routinesfood practiceselderly institutionleftoversolder adultsplate wasteblack soldier fly larvaeHermetia illucensbio-convertornutrient recoveryaquaculture feedorganic wastesustainable dietsustainable dietary guidelinesqualitative content analysisfood governanceconsumer perceptionfood serviceworkplace canteenHumanitiesSocial interactionRocha Ada Margarida Correia Nunes Daedt1279136Neto Belmira Almeida FerreiraedtRocha Ada Margarida Correia Nunes DaothNeto Belmira Almeida FerreiraothBOOK9910595071803321Sustainable Food Production and Consumption3014643UNINA