Changing the Way We Produce Food: An Overview of the Current Agricultural Food Production Industry and Worldwide Trends for Sustainable Production

2021 ◽  
pp. 205-217
Author(s):  
Rowena P. Varela ◽  
Raquel M. Balanay ◽  
Anthony Halog
Keyword(s):  
Food Production ◽  
Sustainable Production ◽  
Production Industry ◽  
Agricultural Food ◽  
The Way

Potential of World Agro-Food Sphere: Pluralism of Assessments

2011 ◽  
pp. 3-14
Author(s):  
E. Kovalev
Keyword(s):  
Food Production ◽  
Technological Progress ◽  
Good Reason ◽  
World Population ◽  
Food Crisis ◽  
Human Beings ◽  
Foreseeable Future ◽  
Production And Consumption ◽  
Technological Civilization ◽  
The Way

In 2007-2008 the world food crisis has substantially aggravated. This is a good reason to ponder over the fate of our technological civilization and a reminder of the finite nature of the resources used by the mankind. These resources include minerals, land suitable for cultivation, water and, at last, the technologies for securing the growing world population with the foods. The crisis has opened the eyes of many enthusiasts of the scientific and technological progress to some of its bitter fruits, in particular, to the polarization of food production and consumption, hunger and poverty of millions human beings, environmental pollution, progressive exhaustion of resources. Still, there are enough reasons to be optimistic. Earth's civilization has survived many turning points and has always found the way out and the methods to resolve the problem. It may be hoped that the humanity will also found the way out from the maze of problems that showed up as a result of the food crisis, at least in the foreseeable future.

scholarly journals The price of development: The importance of preserving local agricultural lands

2013 ◽  
Vol 3 (1) ◽  
Author(s):  
A. Rachelle Foss
Keyword(s):  
At Risk ◽  
Rural Communities ◽  
Food Production ◽  
Negative Impact ◽  
Current System ◽  
Urban Expansion ◽  
Crop Farming ◽  
Industrial Food Production ◽  
Small Producers ◽  
Production Industry

Regardless of the fact that we have long been warned of the negative impact of industrial farming, rural communities are being wiped out as local producers, like Riverbend Gardens, are put at risk in favour of urban expansion. The industrial food production industry is unsustainable, leading to increased energy consumption and food costs because of the gross use of energy to transport food hundreds kilometres from where it is produced. Toxic chemicals used to combat swarms of pests that are nurtured by acres of single crop farming have lead to the increase of these substances in our environment. The growing disconnection between ourselves and how our food is produced, fostered by diminishing farm communities, allows us to continue as we always have, until our current system collapses. This will have a deleterious effect on our health and our environment. Many of the answers to the problems we face in our food production industry lies in support for our small, local food producers. Located within Edmonton city limits, sustainable, family run, Riverbend Gardens, is at risk of being wiped out if government and consumers do not recognize the importance of small producers and their part in solving the food industry’s failures.

SISTABENE: an information system for the traceability of agricultural food production

2019 ◽  
Author(s):  
Giuseppe Tradigo ◽  
Patrizia Vizza ◽  
Pierangelo Veltri ◽  
Pasquale Lambardi ◽  
Fulvia Michela Caligiuri ◽  
...  
Keyword(s):  
Information System ◽  
Food Production ◽  
Agricultural Food

scholarly journals Beyond multispecies ethnography: Engaging with violence and animal rights in anthropology

2017 ◽  
Vol 37 (3) ◽  
pp. 333-357 ◽  
Author(s):  
Helen Kopnina
Keyword(s):  
Animal Rights ◽  
Food Production ◽  
Habitat Destruction ◽  
Deep Ecology ◽  
Multispecies Ethnography ◽  
Ecological Relationships ◽  
Medical Experimentation ◽  
Massive Scale ◽  
Engaged Anthropology ◽  
Production Industry

Anthropologists have mediated between discriminated communities and outsiders, helping to influence public opinion through advocacy work. But can anthropological advocacy be applied to the case of violence against nonhumans? Ethical inquiries in anthropology also engage with the manifold ways through which human and nonhuman lives are entangled and emplaced within wider ecological relationships, converging in the so-called multispecies ethnography, but failing to account for exploitation. Reflecting on this omission, this article discusses the applicability of engaged anthropology to the range of issues from the use of nonhumans in medical experimentation and food production industry, to habitat destruction, and in broader contexts involving violence against nonhumans. Concluding that the existing forms of anthropological engagement are inadequate in dealing with the massive scale of nonhuman abuse, this article will suggest directions for a radical anthropology that engages with deep ecology, animal rights, animal welfare, and ecological justice.

Craft beer – building social terroir through connecting people, place and business

2019 ◽  
Vol 13 (2) ◽  
pp. 149-162 ◽  
Author(s):  
Annelie Sjölander-Lindqvist ◽  
Wilhelm Skoglund ◽  
Daniel Laven
Keyword(s):  
Social Practice ◽  
Food Production ◽  
Design Methodology ◽  
Peripheral Region ◽  
Small Scale ◽  
Research Approach ◽  
Content Type ◽  
Craft Beer ◽  
The Way

Purpose This paper aims to propose the concept of social terroir to help navigate phenomenological and epistemological conditions of small-scale food entrepreneurship. Design/methodology/approach This study used a qualitative research approach and was implemented in the peripheral region of Jämtland in northern Sweden. The study interrogated the ambitions of craft brewers when starting up, their long-term goals and visions, including questions about the reason for starting up a brewery, how the different brewers cooperate and how and why the products are designed and labelled the way they are. Findings This study shows that the production of craft beer is an inherently social practice that is part of a particular sociocultural milieu. This milieu informs production in distinct and interrelated ways: through connecting to place and locality in the different aspects of production and marketing, through cooperation to develop production and overcome barriers, and through embedding their work in sustainability discourses. Originality/value The study addresses how, in the context of craft beer, terroir or taste of place, is a matter of social ties to place and community–social terroir. What is novel is the way in which social terroir becomes a critical ingredient in the production of craft beer. This illustrates how small-scale food production and gastronomic efforts can link people, places and businesses.

scholarly journals Life cycle inventory modelling framework for symbiotic and distributed agricultural food production systems

Procedia CIRP ◽  
2020 ◽  
Vol 90 ◽  
pp. 256-261 ◽  
Author(s):  
Lennart Büth ◽  
Max Juraschek ◽  
Felipe Cerdas ◽  
Christoph Herrmann
Keyword(s):  
Life Cycle ◽  
Life Cycle Inventory ◽  
Food Production ◽  
Production Systems ◽  
Modelling Framework ◽  
Agricultural Food

scholarly journals First Report on the Finding of Listeria mnocytogenes ST121 Strain in a Dolphin Brain

Pathogens ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 802
Author(s):  
Yann Sévellec ◽  
Marina Torresi ◽  
Benjamin Félix ◽  
Féderica Palma ◽  
Gabriella Centorotola ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Mediterranean Sea ◽  
Food Production ◽  
Polychlorinated Biphenyl ◽  
Foodborne Illness ◽  
Production Environment ◽  
Related Strain ◽  
Genomic Features ◽  
First Time ◽  
Production Industry

Listeria monocytogenes (Lm) is a ubiquitous bacterium that causes the foodborne illness, listeriosis. Clonal complexes (CC), such as CC121, are overrepresented in the food production industry, and are rarely reported in animals and the environment. Working within a European-wide project, we investigated the routes by which strains are transmitted from environments and animals to food and the food production environment (FPE). In this context, we report, for the first time, the occurrence of a ST121 (CC121) strain isolated from a dolphin brain. The genome was compared with the genomes of 376 CC121 strains. Genomic comparisons showed that 16 strains isolated from food were the closest to the dolphin strain. Like most of the food strains analyzed here, the dolphin strain included genomic features (transposon Tn6188, plasmid pLM6179), both described as being associated with the strain’s adaptation to the FPE. Like all 376 strains, the dolphin strain contained a truncated actA gene and inlA gene, both described as being associated with attenuated virulence. Despite this fact, the strain was able to cross blood-brain barrier in immunosuppressed dolphin exposed polychlorinated biphenyl and invaded by parasites. Our data suggest that the dolphin was infected by a food-related strain released into the Mediterranean Sea.

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