LEADER 00960nam0-2200337---450- 001 990009391310403321 005 20110926133051.0 035 $a000939131 035 $aFED01000939131 035 $a(Aleph)000939131FED01 035 $a000939131 100 $a20110705d1969----km-y0itay50------ba 101 0 $afre 102 $aFR 105 $aa-------001yy 200 1 $aHistopathologie du ganglion lymphatique$fGérard Duhamel$gavec la collaboration technique de L. Lataillade 210 $aParis$cMasson$d1969 215 $a186 p.$cill.$d26 cm 610 0 $aIstopatologia 610 0 $aLinfonodi 700 1$aDuhamel,$bGèrard$0367337 701 1$aLataillade$bL.$0511801 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009391310403321 952 $aVI C 328$bs.i.$fDMVSF 952 $a47 E 3$b8012$fDMVAP 959 $aDMVSF 959 $aDMVAP 996 $aHistopathologie du ganglion lymphatique$9764090 997 $aUNINA LEADER 05250nam 2201237z- 450 001 9910595071803321 005 20220916 035 $a(CKB)5680000000080811 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92108 035 $a(oapen)doab92108 035 $a(EXLCZ)995680000000080811 100 $a20202209d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSustainable Food Production and Consumption 210 $aBasel$d2022 215 $a1 online resource (268 p.) 311 08$a3-0365-4853-X 311 08$a3-0365-4854-8 330 $aAccording 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. 606 $aHumanities$2bicssc 606 $aSocial interaction$2bicssc 610 $aallocation tables 610 $aaquaculture feed 610 $aBahamas 610 $aBarbados 610 $abio-convertor 610 $abiosecurity 610 $ablack soldier fly larvae 610 $acarcass disposal 610 $aCaribbean 610 $achlorine 610 $acoastal littoral 610 $aconsumer perception 610 $aconsumption-production perspective 610 $acustomer satisfaction 610 $adesign culture 610 $aelderly institution 610 $aenvironmental co-adaption 610 $aenvironmentally extended input-output analysis 610 $aex-post times series analysis 610 $afactor analysis 610 $afast food restaurant 610 $afiltering membranes 610 $afood catering practices in the public sector 610 $afood consumption 610 $afood cycles 610 $afood governance 610 $afood loss and waste 610 $afood practices 610 $afood production and consumption 610 $afood service 610 $afood waste 610 $afresh-cut vegetables 610 $aGHG emissions 610 $aglobal food supply chains 610 $agreenhouse gas emissions 610 $aHermetia illucens 610 $ahotspots 610 $ahousehold food waste 610 $ainternational trade 610 $aLCA 610 $aleftovers 610 $alife cycle assessment 610 $an/a 610 $anitrogen 610 $anursing home 610 $anutrient recovery 610 $aolder adults 610 $aorganic waste 610 $apathogens 610 $aphosphorus 610 $apilot study 610 $aplanning routines 610 $aplate colors 610 $aplate waste 610 $aprotein losses 610 $aqualitative content analysis 610 $aregression analysis 610 $arendered animal by-products 610 $aresilient and sustainable cities 610 $arevisit intention and recommendation 610 $ashopping routines 610 $astructural decomposition analysis 610 $asustainability 610 $asustainable diet 610 $asustainable dietary guidelines 610 $asustainable food systems 610 $asustainable menu 610 $atraditional people 610 $avalue chain analysis 610 $awater recirculation 610 $aworkplace canteen 615 7$aHumanities 615 7$aSocial interaction 700 $aRocha$b Ada Margarida Correia Nunes Da$4edt$01279136 702 $aNeto$b Belmira Almeida Ferreira$4edt 702 $aRocha$b Ada Margarida Correia Nunes Da$4oth 702 $aNeto$b Belmira Almeida Ferreira$4oth 906 $aBOOK 912 $a9910595071803321 996 $aSustainable Food Production and Consumption$93014643 997 $aUNINA