Encyclopedia of Food Security and Sustainability

Pasquale Ferranti is full professor in food science and technology, and research head at the Department of Agricultural Sciences, University of Naples, Italy. He obtained his chemistry degree in the University of Naples in 1987. He has carried out full-time research at the Department of Biochemistry, Imperial College of Science and Technology, London (UK). He is scientifically responsible for international research projects in the field of food science and technology. The most recent research activities are focused on the application of the omic techniques in the study of food proteins and their modifications in consequence of technical processes. Further activities are concerned with the study of the protein digestibility carried out by coupling of in vitro digestion models and foodomics. He has authored over 250 publications in peer-reviewed international journals. He has developed ongoing collaborations with international research institutes in research projects of multidisciplinary interest. He has been an invited speaker at international meetings in proteomics and food technology, fellow teacher in international schools, and scientifically responsible for international conferences. He has served as editor of journals in the sector of food technology, and is at present member of several journal editorial boards, such as Current Opinion in Food Science (Elsevier). He is editor-in-chief of Peptidomics (Versita), associate editor of Food Research International (Elsevier) and editor of the section of Food Sustainability, Security and Effect of Global Change of the Reference Module in Food Science (Elsevier) since 2016. Professor Elliot Berry graduated from the University of Cambridge, UK with distinction in medicine. His principal interests are the bio-psycho-social problems of weight regulation from obesity to anorexia nervosa, and the benefits of the Mediterranean diet; his laboratory research investigates the effects of nutrition on cognitive function. From a synthesis of this work he evolved and published the concept of the “Sociotype” to understand how people cope with life stress and chronic diseases in general, and food insecurity in particular. Berry has published over 270 articles and chapters in books. He has been a visiting scientist at MIT, a distinguished visiting scholar at Christ’s College, Cambridge and a visiting Professor at Yale University. Dr Berry has been a consultant for the WHO, the World Bank and the Serbian Government in Public Health and Nutrition. He was the Director of the Braun School of Public Health & Community Medicine (2003-6) and Head of the WHO Collaborating Center in Capacity Building in Public Health (2007-2013). Berry was a consultant at FAO, Rome (2013-4) where, following his development and publication of the Global Nutrition Index, he worked on indicators for food security and sustainability. Berry is currently involved as co Editor in Chief of a three volume Encyclopaedia on Food Security and Sustainability (Elsevier) and a-Specialty Chief Editor for Nutrition and Environmental Sustainability as part of Frontiers in Nutrition. These responsibilities align well with current membership of the United Nations Multistakeholder committee on Sustainable Food Systems, as part of the 10 year Framework Program. Jock R. Anderson left his home farm near Monto, Queensland, Australia, to study agricultural science, at the University of Queensland, and after completing his Master’s degree he worked first as a research and extensionist agronomist in the private-sector fertilizer industry. He subsequently pursued a PhD in agricultural economics at the University of New England, Armidale, NSW, Australia, where he stayed on as a staff member, including as Professor of Agricultural Economics, and Dean of the Faculty of Economic Studies, and was elected Emeritus Professor in 1992. During that phase he increasingly focused on development work, beginning with a teaching stint in India and has subsequently worked on all continents. He joined the World Bank in 1989 where he served in various roles including Adviser, Strategy and Policy in the Agriculture and Rural Development Department. As a retiree since 2003 he works for various international organizations, including CGIAR, IFPRI, USAID and the World Bank, and in 2011 led an evaluation of policy work at FAO. He has served as editor of several agricultural economics journals and is a member of several journal editorial boards. He currently teaches as an Adjunct Professor in the School of Foreign Service at Georgetown University, Washington, D.C.

• Smallholder Dairy: Contributions to Food and Nutrition Security/Backyard and Village Poultry: Contributions to Food and Nutrition Security/Smallholder Pork: Contributions to Food and Nutrition Security/Extensive (pastoralist) Cattle: Contributions to Food and Nutrition Security/Urban Livestock-keeping: Contributions to Food and Nutrition Security/Fresh Fruit and Vegetables: Contributions to Food and Nutrition Security/Neglected and Under-utilised Foods: Contributions to Food and Nutrition Securit/Pulses and Legumes: Contribution to Food and Nutrition Security and Leveraging Opportunities for Sustainability, Nutrition and Health Outcomes/Roots, Tubers, Bananas: Contributions to Food and Nutrition Security/Rice: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomes/Maize: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomes/Wheat: Contribution to Food and Nutrition Security and leveraging opportunities for sustainability, nutrition and health outcomes/Informal Markets: Contributions to Food and Nutrition Security/Integration and Diversification: Contributions and Leveraging to Food and Nutrition Security/Smallholder Dairy: Leveraging for Food and Nutrition Security/Backyard and Village Poultry: Leveraging for Food and Nutrition Security/Smallholder Pork: Leveraging for Food and Nutrition Security/Extensive Cattle: Leveraging for Food and Nutrition Security/Urban Livestock-keeping: Leveraging for Food and Nutrition Security/Neglected and Under-utilised Foods: Leveraging for Food and Nutrition Security/Roots, Tubers, Bananas: Leveraging for Food and Nutrition Security/Leveraging Consumer Demand for Safe and Nutritious Foods/Leveraging Incentives for Safe and Nutritious Foods/Leveraging Informal Markets for Safe and Nutritious Foods/Leveraging Street Food/Ready to Eat Food for Safe and Nutritious Foods/Leveraging Development Programs - Livestock/Leveraging Development Programs - Homestead Gardens/Leveraging International Research for Food and Nutrition Security/Using Theory of Change for Food and Nutrition Security; Leveraging Gender for Food and Nutrition Security/Trade-offs and Synergies Between Quality, Nutrition, Safety/Infectious Diseases Emerging from Agriculture/Antimicrobial Resistance and Agriculture/Endemic Diseases and Agriculture/Agriculture Related Land Use Change and Disesase Dynamics/Climate Change and Disease Dynamics/Burden of Food Safety/Assessing Food Safety Risks in Low and Middle-Income Countries/Adulteration, Misinformation, Food Fraud/Nutrition and Disease: Sarcopenia/Nutrition and Disease: Diabetes mellitus Type 1/Nutrition and Disease: Diabetes mellitus Type 2/Nutrition through the Life Cycle: Lactation/Nutrition through the Life Cycle: Geriatrics/Nutritional Therapeutics: Neurological Disorders/Nutritional Therapeutics: Rehabilitation after Hospitalization and Trauma, Surgery/Diets and Diet Therapy: Regulation on Food for Special Medical Purposes/Diets and Diet Therapy: Oral Nutritional Supplements/Diets and Diet Therapy: Enteral Nutrition/Diets and Diet Therapy: Parenteral Nutrition/Diets and Diet Therapy: Trace Elements/Diets and Diet Therapy: Diet Supplements for Exercise/Education for a Healthy Lifestyle: Therapeutic Education for Healthy Life/Education for a Healthy Lifestyle: How to Improve Adherence to Diet and Lifestyle Changes/Food Trade Systems/Role of Global Food Trade in Feeding Humanity/Food Imports and Trade Policies/Large Scale Land Acquisitions: Sustainability Benefits and Environmental Externalities/Land Use Displacement Through International Food Trade and Associated Biodiversity Impacts/GHG in Livestock Trade/Global Seafood Trade/Environmental Externalities in Global Wine and Other Beverages Trade/Nitrogen Embedded in Global Food Trade/Food Safety and Security in the Mediterranean/Food Safety and Security in North America/Food Safety and Security in Latin America and the Caribbean/Food Security Factors and Trends in Central Asia/FEEDING URBAN AREAS: CHALLENGES AND OPPORTUNITIES/Changing Food Consumption Patterns and their Drivers/The Challenge of Food Wastage/Challenges in Sustainable Food Sourcing and Procurement/Local Conventional Versus Imported Organic Food Products: Sustainability Challenges/Changing Dietary Patterns as Drivers of Changing Environmental Impacts/Competition for Land, Water and Energy (Nexus) in Food Production/Matching Production with Environmental Limits/Land Use Change, Deforestation and Competition for Land Due to Food Production/GHGs Emissions Due to Food Systems/Loss of (Agro-)Biodiversity/Overuse of Water Resources: Water Stress and the Implications for Food and Agriculture/Soil Degradation/Overuse of Nitrogen Resources/Climate Change: Alteration of Soil Carbon Dynamics/Climate Change: Impact on Marine Ecosystems and World Fisheries/Climate Change and Productivity (Crop Yields)/Greenhouse and Livestock Emissions and Climate Change/The Role of Social Movements in Increasing Awareness of Food Security and Sustainability/The Role of Social Networks in Increasing Awareness of Food Security and Sustainability/The Role of Food Marketing in Increasing Awareness of Food Security and Sustainability/The Role of Seed Banking in Increasing Awareness of Food Security and Sustainability/The Role of Youth in Increasing Awareness of Food Security and Sustainability/Change in Production Practices: Closing Yield Gaps/Sustainable or Ecological Intensification/Comparing Yields: Organic Versus Conventional Agriculture/The Role of Food Suppliers (and Food Chain Management) to Meet Growing Demands/Introduction: Public Health and Nutrition, Preventive Nutrition, Community Nutrition/Food systems/Evaluation of Nutritional Status of Populations/Dietary Surveys and Questionnaires/Diet, Nutrition and Cancer Prevention/Diet, Nutrition and the Immune System/Nutrigenomics/Industries to Improve Health/National Diet Recommendations/Food Patterns/Mediterranean Diet/Food Culture: Nutrition Anthropology/UN Development Goals/Hunger and Malnutrition/Politics of Global Food Trade/Fortification Policies/Nutrition and Growth/Sustainable Diets History/Local Diets and Nutrition: The Municipalities/Meat and Processed Meat in Sustainable Diets/Nutrition Education/Dietary Guidelines: Pyramids, Wheels and Plates in Nutrition Education/School Nutrition Education/Food Basket Budget and Nutrition/Food Supplements: Botanicals/Advertising and Marketing to Children/Public Private Partnerships in Nutrition: Working with the Food Industry/Role of civil Society and NGOs in Defining the Food Security Agenda/Defining The Concept Of Food Value Chain/Food Value Chain: Governance models/Sustainable Food Value Chain in Developing Countries; Implications of the Structural Transformation (Industrialization) for Food and Nutrition Security; The Role of Omic Sciences in Food Security and Sustainability; Emerging Genetic Technologies to Improve Crop Productivity; The Concept of the Planetary Boundaries; Novel Foods: New Food Sources; Novel Foods: New Protein Sources; Novel Foods: Artificial Meat; Novel Foods: Synthetic Meat - Acceptance; Novel Foods: Insects - Technology; Novel Foods: Insects - Safety Issues; Novel Foods: Algae; Development of Sustainable Novel Foods and Beverages Based on Coffee By-products for Chronic Diseases; By-products as a Source of Novel Ingredients in Dairy Foods; Usefulness of Dietary Components as Sustainable Nutraceuticals for Chronic Kidney Disease; Food By-products as a Natural Source of Bioactive Compounds Against Campylobacter; New Functional Ingredients from Agroindustrial By-products for the Development of Healthy Foods; Life Cycle Assessment of Coffee Production; Vegetable By-Products as a Resource for the Development of Functional Foods; Fats: Nutritional and Physiological Importance; Bioactive Peptides in the Gut-Brain Axis; Use and Improvement of Ready-to-Use Therapeutic Food (RUTF) Formulas in the Management of Severe Acute Malnutrition; Maillard Reaction and Food Safety; Energy Balance and Body Weight Control; Probiotics as a Source of Food and Nutrition: A Role Player in Food Security; Phytochemicals as Alternative Food: A Boost to Food Security; Antilisterial Bacteriocins for Food Security: The Case of Sakacin A; Perennial Crops as a Food Source for Human Nutrition; Classification of Farming Systems; Crop and Mixed Farming Systems in Temperate Zones: North America; Temperate Agricultural Production Regions: China; Temperate Agricultural Production Regions: South Africa; Temperate Agricultural Production Regions: Japan; Food Security and Sustainability in Tropical Marginal Lands; Food Security and Sustainability in Mountain Areas; The Role of Irrigation for Food Security and Sustainability; Intensive Livestock Production Systems; Pastoral Livestock Systems; The Green Revolution; GM Foods; Milk/Meat Production in Ruminants; Big Data and their Analysis; Innovation Platforms; Agriculture and Ecosystem Services; Soil Fertility Management: Soil Quality; Maintaining Diversity of Plant Genetic Resources; Organic Agriculture; Women's Empowerment; Food Taboos; Food Sovereignty;Structural Transformation of Agriculture; International Trade in Food; Food Security and Food Storage; Stresses During Food Storage; Health Effects of Food Storage; The Preservation of Fruit and Vegetable Products under High Pressure Processing; Storage of Nuts; Storage of Berries; Edible Coatings and Food Storage; Use of Enzymes to Preserve Food; Sources of Contamination in Food; Preservation of Micronutirents in Biofortified Food; Storage and Preservation of Bread; Storage and Preservation of Fats and Oils; Storage and Preservation of Seafood; Probiotic Food Development: An Updated Review Based On Technological Innovation; Storage of Roots and Tubers; Food Waste Valorization: New Manufacturing Processes for Long-term Sustainability; Novel Food Ingredients for Food Security; Food Process Modeling; Food Supply Chain Demand and Optimization; Novel Techniques for Extrusion, Agglomeration, Encapsulation, Gelation and Coating of Foods; Separation, Fractionation and Concentration of High-added-value Compounds from Agro-food By-products; Through Membrane-based Technologies; Non-thermal and Innovative Processing Technologies; Novel Packaging Systems in Food; Green Production Strategies; Use of Waste to Produce Fermentation Products; Consumersa™ Behavior Regarding Food Waste Prevention; Restaurant Food Waste; Economic Impact Assessment of Food Waste Reduction; Strategies for Prolonging Fresh Food Shelf-LifeÂ; Food Rescue in Developed Countries; Food Retail in Developing Countries; Unequal Food Distribution; Unequal Access to Land; Food Emergency Operations after Natural Disasters; National Policies and Programs for Food Security and Sustainability; Political Economy Challenges of Achieving Food Security and Sustainability; Food Production and Consumption Practices Toward Sustainability:  The Role and Vision of Civic Food Networks; Income/Time/Labor; Codex Alimentarius Commission; Change in Production Practices: The Role of Agri-food and Diversified Cropping Systems; Population Density and Redistribution of Food Resources; Overuse of Phosphorus Resources; Pigmented Grain as Source of Bioactives; Diets and Diet Therapy: Gastronomy and Nutrition; The Role of the Media in Increasing Awareness of Food Security and Sustainability; Sensory Evaluation of Food; Antimicrobial Packaging; New Preservations Technologies: Hydrostatic High Pressure Processing And High Pressure Thermal Processing; Sweet Potato and Squash Storage; Novel Edible Oil Products; Wastewater and Leafy Greens; Anaerobic Digestion of Food Waste for Biofuels Production; Sustainability Certification of Food; Molecular improvement of grain: target traits for a changing world; Food Consumption Patterns in Developing Countries; Modification of Pectin; The Role of  International Agencies in Achieving Food Security; Household Food Waste; Nanoparticles in Food; Leveraging Biofortified Food - R4D Perspective; WTP for Food Safety and Quality; Carbon Monoxide and meat packaging; Freezing Meat; Digitalization and Big Data in Food Security and Sustainability; Use of a Potentiometric and Hybrid Electronic Tongue for the Analysis of Beer and Wine; Virtual Water Trade Among World Countries Associated with Food Trade; Chestnut as Source of Novel Ingredients for Celiac People; Sustainability and Plastic Waste; Computation of risk assessment modelling; Sustainable crops for food security: moringa (Moringa oleifera); Concepts of Food Sustainability