Sustainability and Food Systems

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Sustainability and Food Systems. / Thomsen, Marianne; Ahrné, Lilia; Ohlsson, Thomas.

Food Safety Management: A Practical Guide for the Food Industry. red. / Veslemøy Andersen; Huub Lelieveld; Yasmine Motarjemi. 2. udg. London : Academic Press, 2023. s. 1021-1039.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Thomsen, M, Ahrné, L & Ohlsson, T 2023, Sustainability and Food Systems. i V Andersen, H Lelieveld & Y Motarjemi (red), Food Safety Management: A Practical Guide for the Food Industry. 2 udg, Academic Press, London, s. 1021-1039. https://doi.org/10.1016/B978-0-12-820013-1.00048-6

APA

Thomsen, M., Ahrné, L., & Ohlsson, T. (2023). Sustainability and Food Systems. I V. Andersen, H. Lelieveld, & Y. Motarjemi (red.), Food Safety Management: A Practical Guide for the Food Industry (2 udg., s. 1021-1039). Academic Press. https://doi.org/10.1016/B978-0-12-820013-1.00048-6

Vancouver

Thomsen M, Ahrné L, Ohlsson T. Sustainability and Food Systems. I Andersen V, Lelieveld H, Motarjemi Y, red., Food Safety Management: A Practical Guide for the Food Industry. 2 udg. London: Academic Press. 2023. s. 1021-1039 https://doi.org/10.1016/B978-0-12-820013-1.00048-6

Author

Thomsen, Marianne ; Ahrné, Lilia ; Ohlsson, Thomas. / Sustainability and Food Systems. Food Safety Management: A Practical Guide for the Food Industry. red. / Veslemøy Andersen ; Huub Lelieveld ; Yasmine Motarjemi. 2. udg. London : Academic Press, 2023. s. 1021-1039

Bibtex

@inbook{b05d0d251f8346a9a9218c6a651e308d,
title = "Sustainability and Food Systems",
abstract = "The chapter gives an overview of the challenges facing the global food system and the need for redesigning food production. Sustainability is used as “buzz-word” in many circumstances without proper consideration of what it really implies. To give an overview about this complex topic, this chapter presents and discusses the concept of sustainability and its three dimensions. The interpretation of social, economic, and environmental sustainability in the era of future circular and regenerative food production systems design is discussed with reference to both the present situation and the future challenges. The actions taken by the food industry and by the research establishment to support improvement of sustainability and moving into the era of a regenerative circular bioeconomy design of local to global food production and processing are reviewed. The important links between sustainable innovation, environmental, and human health, i.e., food safety, are emphasized. And finally, we describe a number of important issues that are considered and acted on for a more sustainable global food production in the future.",
author = "Marianne Thomsen and Lilia Ahrn{\'e} and Thomas Ohlsson",
year = "2023",
doi = "10.1016/B978-0-12-820013-1.00048-6",
language = "English",
pages = "1021--1039",
editor = "Veslem{\o}y Andersen and Huub Lelieveld and Yasmine Motarjemi",
booktitle = "Food Safety Management",
publisher = "Academic Press",
address = "United States",
edition = "2",

}

RIS

TY - CHAP

T1 - Sustainability and Food Systems

AU - Thomsen, Marianne

AU - Ahrné, Lilia

AU - Ohlsson, Thomas

PY - 2023

Y1 - 2023

N2 - The chapter gives an overview of the challenges facing the global food system and the need for redesigning food production. Sustainability is used as “buzz-word” in many circumstances without proper consideration of what it really implies. To give an overview about this complex topic, this chapter presents and discusses the concept of sustainability and its three dimensions. The interpretation of social, economic, and environmental sustainability in the era of future circular and regenerative food production systems design is discussed with reference to both the present situation and the future challenges. The actions taken by the food industry and by the research establishment to support improvement of sustainability and moving into the era of a regenerative circular bioeconomy design of local to global food production and processing are reviewed. The important links between sustainable innovation, environmental, and human health, i.e., food safety, are emphasized. And finally, we describe a number of important issues that are considered and acted on for a more sustainable global food production in the future.

AB - The chapter gives an overview of the challenges facing the global food system and the need for redesigning food production. Sustainability is used as “buzz-word” in many circumstances without proper consideration of what it really implies. To give an overview about this complex topic, this chapter presents and discusses the concept of sustainability and its three dimensions. The interpretation of social, economic, and environmental sustainability in the era of future circular and regenerative food production systems design is discussed with reference to both the present situation and the future challenges. The actions taken by the food industry and by the research establishment to support improvement of sustainability and moving into the era of a regenerative circular bioeconomy design of local to global food production and processing are reviewed. The important links between sustainable innovation, environmental, and human health, i.e., food safety, are emphasized. And finally, we describe a number of important issues that are considered and acted on for a more sustainable global food production in the future.

U2 - 10.1016/B978-0-12-820013-1.00048-6

DO - 10.1016/B978-0-12-820013-1.00048-6

M3 - Book chapter

SP - 1021

EP - 1039

BT - Food Safety Management

A2 - Andersen, Veslemøy

A2 - Lelieveld, Huub

A2 - Motarjemi, Yasmine

PB - Academic Press

CY - London

ER -

ID: 359106780