Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.

The Farm Labor Problem: A Global Perspective explores the unique character of agricultural labor markets and the implications for food production, farm worker welfare and advocacy, and immigration policy. Agricultural labor markets differ from other labor markets in fundamental ways related to seasonality and uncertainty, and they evolve differently than other labor markets as economies develop. We weave economic analysis with the history of agricultural labor markets using data and real-world events. The farm labor history of California and the United States is particularly rich, so it plays a central role in the book, but the book has a global perspective ensuring its relevance to Europe and high-income Asian countries. The chapters in this book provide readers with the basics for understanding how farm labor markets work (labor in agricultural household models, farm labor supply and demand, spatial market equilibria); farm labor and immigration policy; farm labor organizing; farm employment and rural poverty; unionization and the United Farm Workers movement; the Fair Food Program as a new approach to collective bargaining; the declining immigrant farm labor supply; and what economic development in relatively low-income countries portends for the future of agriculture in the United States and other high-income countries. The book concludes with a chapter called "Robots in the Fields," which extrapolates current trends to a perhaps not-so-distant future. The Farm Labor Problem serves as both a guide to policy makers, farmworker advocates and international development organizations and as a textbook for students of agricultural economics and economics.

Low-Rank Coal Applications in Agriculture explores the commercialization and marketing potential of low-rank coal, which is rich in organic matter and humic substances. The author--a noted expert on the topic--clearly shows from a practical perspective, that rather than using it as an energy source, this material can be applied for the agricultural sector. The author investigates low-rank coal;s potential as used in dry and liquid humic products. This book discusses both raw materials and commercial products, and provides data on improved soil quality, crop yields, and livestock productivity. This groundbreaking book: details how this material can benefit agriculture; thus positioning coal in the more "green sector" type of industry presents original data collected from laboratories and agricultural fields, and summarizes literature on the science and regulation of low-rank coal and humic substances Written for field practitioners, end users, marketers, operators, regulators, researchers, and academics, Low-Rank Coal Applications in Agriculture is the first book on the market to explore the real-life use of low-rank coal for the agricultural sector.

As urban populations continue to increase it is essential to consider ways of reducing their impact in terms of the use of natural resources, waste production and climate change. The increasing number of people in cities requires new strategies to supply the necessary food with limited provision of land and decreasing resources. This will become more challenging unless innovative solutions for growing and distributing food in urban environments are considered. The scale of modern food production has created and exacerbated many vulnerabilities and the feeding of cities is now infinitely more complex. As such, the food system cannot be considered secure, ethical or sustainable. In the last few years, there has been a rapid expansion in initiatives and projects exploring innovative methods and processes for sustainable food production. The majority of these projects are focused on providing alternative models that shift the power back from the global food system to communities and farmers improving social cohesion, health and wellbeing. It is therefore not surprising that more people are looking towards urban farming initiatives as a potential solution. These initiatives have demonstrated that urban agriculture has the potential to transform our living environment towards ecologically sustainable and healthy cities. Urban agriculture can also contribute to energy, natural resources, land and water savings, ecological diversity and urban management cost reductions. The impact urban agriculture can have on the shape and form of our cities has never been fully addressed. How cities embed these new approaches and initiatives, as part of new urban developments and a city regeneration strategy is critical. The 2nd International Conference on Urban Agriculture and City Sustainability addressed these challenges and the search for new solutions. The presented papers which form this volume detail research works looking at how urban agriculture can contribute to achieving sustainable cities.

Food, Gastronomy, Sustainability, and Social and Cultural Development: Cross-Disciplinary Perspectives analyzes the relationship between gastronomy and sustainability and includes practical use cases as applied examples of content coverage. Topic coverage includes binomial gastronomy and sustainability at a local, regional and global level, the impact of sustainability on gastronomic experiences, an evaluation of production systems, the role of gastronomy and sustainability in tourism, food and locality, the role of technology in food and sustainability, food and travel, ideologies and social movements surrounding gastronomy and sustainability, and food and public development policies. Food scientists, those working in agriculture or with the food value chain, and those studying food, gastronomy and sustainability will benefit from this resource that is designed to ensure the industry progresses in a way that aligns with consumer demands.