LEADER 00000cam a2200745Ka 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 book) 020 1107056195|q(electronic book) 020 9781139567688|q(electronic book) 020 1139567683|q(electronic book) 020 9781628702804|q(electronic book) 020 162870280X|q(electronic book) 020 |z9781107036468 020 |z1107036461 020 |z9781107059757 020 |z1107059755 035 (OCoLC)842932691|z(OCoLC)841486680|z(OCoLC)956645370 |z(OCoLC)1066010680 040 N$T|beng|epn|cN$T|dCAMBR|dYDXCP|dE7B|dIDEBK|dCDX|dEBLCP |dMEAUC|dN$T|dDEBSZ|dKNOVL|dBEDGE|dOCLCF|dOCLCQ|dOCLCO |dCOO|dOCLCQ|dKNOVL|dOCLCQ|dOCLCA|dCEF|dRRP|dWYU|dTKN 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. 264 1 Cambridge :|bCambridge University Press,|c2013. 300 1 online resource 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 504 Includes bibliographical references (pages 247-385) and index. 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; 3.2.1.1 Identification of 'representative' foods; 3.2.1.2 Carbon footprint of each 'representative' food. 505 8 3.2.1.3 Daily carbon footprint of individual diets3.2.2 Results; 3.2.2.1 Carbon footprint of the diet: mean and inter-individual variability; 3.2.2.2 Contribution of each food category to the diet's carbon footprint; 3.2.2.3 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; 3.3.2.1 Choice of nutritional quality indicators; 3.3.2.2 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.|0https://id.loc.gov/authorities/ subjects/sh85050282 650 0 Sustainable development.|0https://id.loc.gov/authorities/ subjects/sh92005743 650 7 Food industry and trade.|2fast|0https://id.worldcat.org/ fast/930843 650 7 Sustainable development.|2fast|0https://id.worldcat.org/ fast/1139731 655 0 Electronic book. 655 4 Electronic books. 700 1 Esnouf, Catherine,|d1956-|0https://id.loc.gov/authorities/ names/n2012063881|eeditor. 700 1 Russel, Marie,|0https://id.loc.gov/authorities/names/ n2012063883|eeditor. 700 1 Bricas, N.|q(Nicolas),|0https://id.loc.gov/authorities/ names/n86867070|eeditor. 776 08 |iPrint version:|tFood system sustainability.|dCambridge : Cambridge University Press, 2013|z9781107036468|w(DLC) 2012037614|w(OCoLC)819741400 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& 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|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20190507|cEBSCO|tEBSCOebooksacademic NEW 4-5-19 7552 |lridw 994 92|bRID