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LEADER 00000cam a2200841Ka 4500 
001    ocn842932691 
003    OCoLC 
005    20190405013751.2 
006    m     o  d         
007    cr cnu---unuuu 
008    130514s2013    enk     ob    001 0 eng d 
019    841486680|a956645370|a1066010680 
020    9781107056190|q(electronic bk.) 
020    1107056195|q(electronic bk.) 
020    9781139567688|q(electronic bk.) 
020    1139567683|q(electronic bk.) 
020    9781628702804|q(electronic bk.) 
020    162870280X|q(electronic bk.) 
020    |z9781107036468 
020    |z1107036461 
020    |z9781107059757 
020    |z1107059755 
035    (OCoLC)842932691|z(OCoLC)841486680|z(OCoLC)956645370
040    N$T|beng|epn|cN$T|dCAMBR|dYDXCP|dE7B|dIDEBK|dCDX|dEBLCP
049    RIDW 
050  4 HD9000.5|b.F5995 2013eb 
072  7 BUS|x070010|2bisacsh 
072  7 TEC|x003070|2bisacsh 
082 04 338.1/9|223 
084    TEC010000|2bisacsh 
090    HD9000.5|b.F5995 2013eb 
245 00 Food system sustainability :|binsights from duALIne /
       |cedited by Catherine Esnouf, INRA, France, Marie Russel, 
       INRA, France, Nicolas Bricas, CIRAD, France. 
260    Cambridge :|bCambridge University Press,|c2013. 
300    1 online resource 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
504    Includes bibliographical references (pages 247-385) and 
505 0  Cover; Contents; Foreword; Acknowledgements; Introduction;
       Food in the context of sustainable development; The 
       objective of duALIne (sustainability of food systems faced
       with new challenges); Scope of the project; Organisation 
       of this book; 1 Context: new challenges for food systems; 
       1.1 Demographics and uncertainties; 1.2 The challenge of 
       global food security; 1.3 Climate change; 1.4 Impacts of 
       food systems on the environment; 1.5 Limited resources: 
       the energy challenge; 1.6 Nutritional trends (accelerated 
       in emerging countries); 1.7 The health challenge. 
505 8  1.8 Increased circulation of goods and people1.9 
       Sustainability of the industrial economic model: the 
       vulnerability of low stock level systems; 1.10 A social 
       challenge: the increasing concerns of food consumers; 1.11
       Summary; 2 Consumption and consumers; 2.1 Characteristics 
       of long-term dietary trends; 2.2 Convergence of food 
       models; 2.2.1 Consumption of animal calories; 2.2.2 
       Convergence of expenditure and product characteristics; 
       2.2.3 Consumption trends in Southern countries; 2.3 Bio-
       physiological bases for the convergence of food models; 
       2.3.1 Food requirements; 2.3.2 Regulatory factors. 
505 8  2.3.3 The role of taste2.3.4 Animal versus plant products;
       2.3.5 The role of the microbiota; 2.4 Impact of 
       agricultural policies; 2.5 Changing trends and 
       heterogeneity in consumption: opportunities to control 
       future changes?; 2.6 Heterogeneity in consumption and 
       nutritional inequalities; 2.7 Questions for research; 3 
       Carbon footprint and nutritional quality of diets in 
       France; 3.1 Introduction; 3.2 Quantification of the carbon
       footprint of diets; 3.2.1 Methods; Identification 
       of 'representative' foods; Carbon footprint of 
       each 'representative' food. 
505 8 Daily carbon footprint of individual diets3.2.2 
       Results; Carbon footprint of the diet: mean and 
       inter-individual variability; Contribution of each
       food category to the diet's carbon footprint; 
       Variability of the diet's carbon footprint: 'structural' 
       effect or 'quantity' effect?; 3.3 The choices: carbon 
       footprint and nutritional quality of food; 3.3.1 
       Definitions of a balanced diet; 3.3.2 Methods; 
       Choice of nutritional quality indicators; 
       Identification of food consumer groups differentiated 
       according to the nutritional quality of their diet. 
505 8  3.3.3 Results: carbon footprint of the diet according to 
       its nutritional quality3.4 Limitations of the study and 
       outlook; 3.4.1 Limitations; 3.4.2 Outlook; 3.5 Conclusion;
       4 Food systems; 4.1 Introduction; 4.2 Interconnections 
       between food systems and energy and chemical systems; 
       4.2.1 The challenges; 4.2.2 Systemic approach; Questions 
       for research; 4.2.3 Global systems with different purposes,
       to be considered at a regional level; 4.2.4 Towards the 
       design of biorefineries; 4.3 The diversity of food systems
       : evolution and challenges for sustainability; 4.3.1 
       Classification of food systems. 
520    "As western-style food systems extend further around the 
       world, food sustainability is becoming an increasingly 
       important issue. Such systems are not sustainable in terms
       of their consumption of resources, their impact on 
       ecosystems or their effect on health and social 
       inequality"--|cProvided by publisher. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food industry and trade. 
650  0 Sustainable development. 
655  0 Electronic book. 
655  4 Electronic books. 
700 1  Esnouf, Catherine,|d1956-|eeditor. 
700 1  Russel, Marie,|eeditor. 
700 1  Bricas, N.|q(Nicolas),|eeditor. 
776 08 |iPrint version:|tFood system sustainability.|dCambridge :
       Cambridge University Press, 2013|z9781107036468|w(DLC)  
856 40 |u
       db=nlebk&AN=569182|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|u 
948    |d20190507|cEBSCO|tEBSCOebooksacademic NEW 4-5-19 7552
994    92|bRID