Agriculture is one of the oldest and most global human enterprises, and as the world struggles with sustainable practices and policies, agricultural chemistry has a clear role to play. This book highlights the ways in which science in agriculture is helping to achieve global sustainability in the twenty- first century, and demonstrates that this science can and should be a leading contributor in discussions on environmental science and chemistry. The four drivers of this subject are presented, those being economic, environmental, regulatory and scientific, and help showcase agricultural chemistry as a dynamic subject that is contributing to this necessity of global sustainability in the twenty-first century. Features: Explains the necessary role of agricultural chemistry in the sustainability of the world in the 21st century Recognizes past practices and future potential, guided by global demand and the four drivers: economic, scientific, regulatory and environmental Presents a much needed multi-dimensional approach to the subject Demonstrates that agricultural chemistries can and should be leading contributors in discussion on environmental science and chemistry Highlights new products, processes, applications and developments in green chemistry, which demonstrates how agriculture is adapting in the new age

21st Century Homestead: Sustainable Agriculture I contains the first part of everything you need to stay up to date on sustainable agriculture.

Available online: https://pub.norden.org/nord2020-048/ This cookbook of strategies for change is about the role that a strong public innovation system plays along the pathways towards sustainable food systems. We demonstrate this through a mission approach for deliberate food system transformation that can support people, planet and society. This strategy cookbook will provide the ingredients – templates for developing interventions, guides for how to get started and examples of cross-cutting projects – that you can use to create your own recipes for change. We offer a new, emergent way to work with complex and dynamic systems. The cookbook is intended primarily for national and regional innovation agencies, as the government has both a mandate and more authority than any other entity to lead the change needed to achieve sustainable food systems. However, because innovation ecosystems include a variety of different actors, this strategy cookbook also provides valuable insights into the roles that entrepreneurs and civil society and research organisations can play to cultivate change from the bottom-up.

Farming Systems Research has three core characteristics: it builds on systems thinking, it depends on the close collaboration between social and biophysical sciences, and it relies on participation to build co-learning processes. Farming Systems Research posits that to contribute towards sustainable rural development, both interdisciplinary collaborations and local actor engagement are needed. Together, they allow for changes in understanding and changes in practices. This book gives an overview of the insights generated in 20 years of Farming Systems Research. It retraces the emergence and development of Farming Systems Research in Europe, summarises the state-of-the-art for key areas, and provides an outlook on new explorations, especially those tackling the dynamic nature of farming systems and their interaction with the natural environment and the context of action.

Traditional and indigenous food systems have existed for centuries and were in balance with local food supplies, globally. However, between the mid 20th and early 21st century the green revolution dramatically altered food production, which in turn affected the inclusivity of traditional production systems within food systems and subsequently, traditional dietary intakes. This change was accompanied by lifestyle changes and spurred a global nutrition transition. Today the world faces a global syndemic of obesity, undernutrition, and climate change. A new call to action to create food systems that nourish people and sustain the planet is needed. Traditional and indigenous food systems have long been recognized as systems that can both support good human nutrition as well as maintain a balance with nature. There is an underutilized knowledge base around traditional and indigenous food systems. This includes the knowledge of nutritious species, traditional culinary preparations, and cultural practices. Greater agricultural production of underutilized species can result in more sustainable agricultural and food systems which can also help improve livelihoods and food security. Traditional and indigenous cultural practices with respect to both land and water management, as well as culinary practices, contribute to both sustainable food production and consumption. These practices require a greater evidence base in order to be incorporated into public health nutrition initiatives related to improving dietary quality, such as food-based dietary guidelines for example. An increased focus on the importance of local, traditional, and indigenous food systems and nutrition could therefore help countries to improve human nutrition and, ideally, help mitigate the global syndemic of obesity, undernutrition, and climate change. This Research Topic will focus on documenting diverse local food systems and promoting elements within them that can help improve nutrition and health – both human and planetary - in various ways including the livelihood development of knowledge holders.

Proceedings of the Third International Food Legumes Research Conference

The future of energy production, operation and management in a changing world was the focus of the 5th International Conference on Energy Production and Management. Papers presented at the meeting form this volume. A focus is placed on the comparison of conventional energy sources, particularly hydrocarbons, with a number of other ways of producing energy, emphasising new technological developments, based on renewable resources such as solar, hydro, wind and geothermal. Key to sustainability is the need to convert new sustainable sources of energy into useful forms (electricity, heat, fuel), while finding efficient ways of storage and distribution. In many cases, the challenges lie as much with the production of such renewable energy at an acceptable cost, including damage to the environment, as with the integration of those resources into the existing infrastructure. The changes required to progress from an economy based mainly on hydrocarbons to one taking advantage of sustainable energy resources are massive and require considerable scientific research as well as the development of advanced engineering systems. Such progress demands close collaboration between different disciplines in order to arrive at optimum solutions. Also discussed is the energy use of industrial processes, including the embedded energy contents of materials, such as those in the built environment. Energy production, operation, distribution and usage, result in environmental risks that need to be better understood. They are part of energy economics and relate to human environmental health as well as ecosystems behaviour. An emphasis is placed on the ways in which more efficient use can be made of conventional as well as new energy sources. This relates to savings in energy consumption, reduction of energy losses, as well as the implementation of smart devices and the design of intelligent distribution networks.

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. - Provides the latest research and developments in the field of food safety - Incorporates practical, real-life examples for risk reduction - Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving - Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks - Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management

The green belt has been one of the UK’s most consistent and successful planning policies. Over the past century, it has limited urban sprawl and preserved the countryside around our cities, but is it still fit for purpose in a world of unprecedented urban growth and potentially catastrophic climate change? Repurposing the Green Belt in the 21st Century examines the history of the green belt in the UK and how it has influenced planning regimes in other countries. Despite its undoubted achievements, it is time to review the green belt as an instrument of urban planning and landscape design. The problem of the ecological impact of cities and the mitigation measures of major climate changes are at the top of the urban agenda across the world. Urban agriculture, blue and green infrastructures, and forestation are the new ecological design imperatives driving urban policymaking.