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The demand for organic foods has been expanding at a steady rate,
and during the COVID-19 epidemic, it increased even further, as
consumers regarded these foods as healthier and better for immunity
than conventional foods. This book covers all aspects of organic
agriculture and how to transform organic agriculture into processed
foods for global demand after the COVID-19 pandemic. The chapters
discuss the post-COVID-19 impacts on organic agriculture and
processed food, as well as recent milestones in basic and applied
organic agriculture and organic food product sectors. Current
issues such as international policies, intellectual property rights
protection, the global scenario of organic certification,
regulatory framework, and hindrances for farmers and organic food
value chain participants are discussed. In addition, valuable
chapters related to the production of nutraceutical organic foods
like soy protein hydrolysate, fox nuts (Euryale ferox), and Red
Dacca bananas are incorporated into the volume.
Global population by 2050 is predicted to be over 9 billion and
accordingly, the production systems will demolish about 140 billion
tons per year of minerals, ores, fossil fuels and biomass, i.e.,
thrice of the current need, and the food production itself has to
be doubled. Optimized resource usage, lifecycle management, and
reduced carbon emission have become a priority for agri-food
businesses today, and circular economy (CE) helps for a sustainable
and flexible way to grow without exhausting primary materials, and
it thinks beyond recycling and resource usage. The word CE best
relates to the resource and efficiency management, 6Rs, closed-loop
production systems, zero waste and lifecycle engineering, reduced
overconsumption of resources and waste generation, enriched system
redesign and business model innovation, thereby leading to
sustainable development goals. In this light, the book calls for
theoretical and empirically sound contributions that are focused on
the different aspects of the circular economy, 6R's, sustainable
production and consumption, closed-loop systems, etc. in the
agri-food sector.
Global population by 2050 is predicted to be over 9 billion and
accordingly, the production systems will demolish about 140 billion
tons per year of minerals, ores, fossil fuels and biomass, i.e.,
thrice of the current need, and the food production itself has to
be doubled. Optimized resource usage, lifecycle management, and
reduced carbon emission have become a priority for agri-food
businesses today, and circular economy (CE) helps for a sustainable
and flexible way to grow without exhausting primary materials, and
it thinks beyond recycling and resource usage. The word CE best
relates to the resource and efficiency management, 6Rs, closed-loop
production systems, zero waste and lifecycle engineering, reduced
overconsumption of resources and waste generation, enriched system
redesign and business model innovation, thereby leading to
sustainable development goals. In this light, the book calls for
theoretical and empirically sound contributions that are focused on
the different aspects of the circular economy, 6R's, sustainable
production and consumption, closed-loop systems, etc. in the
agri-food sector.
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