scholarly journals Optimising the water we eat—rethinking policy to enhance productive and sustainable use of water in agri-food systems across scales

2022 ◽  
Vol 6 (1) ◽  
pp. e59-e65
Author(s):  
Stefan Uhlenbrook ◽  
Winston Yu ◽  
Petra Schmitter ◽  
Douglas Mark Smith
Keyword(s):  
Food Systems ◽  
Sustainable Use

scholarly journals PENGELOLAAN BIOMASSA TANAMAN DALAM BIOINDUSTRI PERKEBUNAN MENDUKUNG PENGEMBANGAN BIOENERGI Plant Biomass Management in Plantations Bioindustry Supporting Bioenergy Development

Perspektif ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 135
Author(s):  
Suci Wulandari ◽  
Sumanto Sumanto ◽  
Saefudin Saefudin
Keyword(s):  
Food Systems ◽  
Production Systems ◽  
Plant Biomass ◽  
System Development ◽  
Sustainable Use ◽  
Cropping System ◽  
Added Value ◽  
Plant Parts ◽  
Use Of Resources ◽  
Plantation Crops

<p>Biomassa tanaman perkebunan dapat dimanfaatkan untuk pangan, pakan, dan bioenergi. Hasil penelitian dan perkembangan teknologi telah mendorong pemanfaatan biomassa bagian-bagian tanaman tersebut. Tanaman perkebunan memiliki potensi besar untuk menghasilkan biomassa yang dapat dimanfaatkan dalam pengembangan energi terbarukan. Pemetaan potensi biomassa telah banyak dilakukan pada tanaman perkebunan, seperti pada: tebu, kakao, kelapa sawit, kemiri sunan, jarak pagar, kopi, kelapa dalam, karet dan teh. Pengembangan sistem produksi pangan dan biomassa untuk pembangkit energi melalui sistem multi tanam berbasis komoditas perkebunan telah dikembangkan.  Di Kabupaten Aceh Timur telah dilakukan pengembangan sistem agroindustri juga memanfaatkan semua produk samping, mendorong daur ulang dan pemanfaatan residu. Pemanfaatan potensi bioenergi masih dihadapkan pada berbagai kendala distribusi, kontinuitas pasokan bahan dan aspek ekonomi. Menyikapi hal tersebut langkah strategis dapat dilakukan melalui: analisis neraca karbon, alokasi lahan, pemanfaatan lahan, pemanfaatan sumber daya secara berkelanjutan, dukungan teknologi, fokus pada nilai tambah yang tinggi dan perbaikan tata kelola. Selanjutnya perbaikan pada pengembangan sistem pangan energi terpadu dapat ditempuh melalui: (1) sosialisasi dari inovasi teknologi, (2) membentuk kawasan-kawasan pertanian terpadu di daerah sentra pengembangan dan (3) memperkuat kelembagaan petani untuk mengembangkan agroindustri.</p><p> </p><p><strong> </strong><strong> </strong>ABSTRACT</p><p align="center">Biomass from estate crops can be used for food, feed, and bioenergy. The results of research and technological developments have encouraged the utilization of biomass of these plant parts. Plantation crops have great potential to produce biomass that can be utilized in the development of renewable energy. Mapping of biomass potential has been carried out in plantation crops, such as: sugar cane, cocoa, oil palm, candlenut, jatropha, coffee, deep coconut, rubber, and tea. The development of food and biomass production systems for energy generation through a commodity-based multi-cropping system has been developed. In East Aceh District an agro-industrial system development has also been carried out utilizing all byproducts, encouraging recycling and utilizing residues. The utilization of bioenergy is still faced with various distribution constraints, continuity of material supply and economic aspects. In response to this, strategic steps can be taken through carbon balance analysis, land allocation, land use, sustainable use of resources, technology support, focus on high added value and improved governance. Furthermore, improvements to the development of integrated energy food systems can be pursued through (1) socialization of technological innovations, (2) establishing integrated agricultural areas in plant centers and (3) strengthening farmer institutions to develop agro-industries.</p><p> </p>

Food for all in 2020: can the world be fed without damaging the environment?

1996 ◽  
Vol 23 (3) ◽  
pp. 226-234 ◽  
Author(s):  
Per Pinstrup-Andersen ◽  
Rajul Pandya-Lorch
Keyword(s):  
Natural Resources ◽  
International Development ◽  
Food Systems ◽  
Food Policy ◽  
Low Cost ◽  
Sustainable Use ◽  
Policy Research ◽  
Poor People ◽  
The World ◽  
Food Needs

SummaryApproximately 780 million people world-wide are chronically undernourished, and past gains in food production have been associated with environmental problems, yet global demand for cereals is projected to increase by 56% and for meat by 74% between 1990 and 2020.The International Food Policy Research Institute has developed the view that every person in the world can have access to sufficient food to sustain a healthy and productive life, that malnutrition can be abolished, and that food can originate from efficient, effective, and low-cost food systems that are compatible with sustainable use of natural resources. Moreover, IFPRI has concluded that these conditions can be achieved by the year 2020, if the world commits itself to specified changes in behaviour, priorities, and policies. In order for these changes to occur, sustained action is needed in six areas: (1) strengthening the capacity of developing-country governments; (2) investing more in poor people; (3) accelerating agricultural productivity; (4) assuring sound management of natural resources; (5) developing competitive markets; and (6) expanding and realigning international development assistance. We have the knowledge and the capacity to meet the food needs of every person without damaging the environment. What is needed is political will and commitment on the part of all members of society to take the required action.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

WASTEBERG: a didactic activity about waste and sustainable use of georesources in relation to the Agenda 2030

2019 ◽  
Vol 49 ◽  
pp. 127-133
Author(s):  
Lucia Stacchiotti ◽  
Alessandro Acqua ◽  
Daniela Pennesi ◽  
Alessandra Beccaceci ◽  
Eleonora Paris
Keyword(s):  
Sustainable Use ◽  
Agenda 2030

Researching (with) Major Food Retailers

2015 ◽  
Vol 15 (3) ◽  
pp. 33-39 ◽  
Author(s):  
David Evans
Keyword(s):  
Food Systems ◽  
Academic Research ◽  
Social Scientists ◽  
Major Food ◽  
Food Retailers ◽  
Food Retailer ◽  
The One ◽  
The Uk ◽  
The Relationship ◽  
Opening Up

This paper considers the relationship between social science and the food industry, and it suggests that collaboration can be intellectually productive and morally rewarding. It explores the middle ground that exists between paid consultancy models of collaboration on the one hand and a principled stance of nonengagement on the other. Drawing on recent experiences of researching with a major food retailer in the UK, I discuss the ways in which collaborating with retailers can open up opportunities for accessing data that might not otherwise be available to social scientists. Additionally, I put forward the argument that researchers with an interest in the sustainability—ecological or otherwise—of food systems, especially those of a critical persuasion, ought to be empirically engaging with food businesses. I suggest that this is important in terms of generating better understandings of the objectionable arrangements that they seek to critique, and in terms of opening up conduits through which to affect positive changes. Cutting across these points is the claim that while resistance to commercial engagement might be misguided, it is nevertheless important to acknowledge the power-geometries of collaboration and to find ways of leveling and/or leveraging them. To conclude, I suggest that universities have an important institutional role to play in defining the terms of engagement as well as maintaining the boundaries between scholarship and consultancy—a line that can otherwise become quite fuzzy when the worlds of commerce and academic research collide.

Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership

2019 ◽  
Vol 6 (1) ◽  
pp. 120-139
Author(s):  
Lori Stahlbrand
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Disruptive Innovation ◽  
Government Support ◽  
Sustainable Food ◽  
University Of Toronto ◽  
The University

This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, the partnership represented the largest purchase of local sustainable food at a Canadian university, as well as LFP’s first foray into supporting institutional procurement of local sustainable food. LFP was founded in 2005 with a vision to foster sustainable local food economies. To this end, LFP developed a certification system and a marketing program that matched certified farmers and processors to buyers. LFP emphasized large-scale purchases by public institutions. Using information from in-depth semi-structured key informant interviews, this paper argues that the LFP project was a disruptive innovation that posed a challenge to many dimensions of the established food system. The LFP case study reveals structural obstacles to operationalizing a local and sustainable food system. These include a lack of mid-sized infrastructure serving local farmers, the domination of a rebate system of purchasing controlled by an oligopolistic foodservice sector, and embedded government support of export agriculture. This case study is an example of praxis, as the author was the founder of LFP, as well as an academic researcher and analyst.

Paradigma Pembangunan Desa dalam Pengelolaan Keuangan Desa Berdasarkan Undang-Undang Nomor 6 Tahun 2014 Tentang Desa

2020 ◽  
Vol 3 (2) ◽  
pp. 117-132
Author(s):  
Betha Rahmasari
Keyword(s):  
Regional Development ◽  
Financial Management ◽  
Sustainable Use ◽  
Economic Potential ◽  
Village Community ◽  
Development Organizations ◽  
The People ◽  
The Government ◽  
The Right ◽  
The Village

This article aims to find out the developmentidea or paradigm through village financial management based on Law Number 6 of 2014 concerning Villages. In this study, the researcher used a normative research methodby examining the village regulations in depth. Primary legal materials are authoritatuve legal materials in the form of laws and regulations. Village dependence is the most obvious violence against village income or financial sources. Various financial assistance from the government has made the village dependent on financial sources from the government. The use of regional development funds is intended to support activities in the management of Regional Development organizations. Therefore, development funds should be managed properly and smoothly, as well as can be used effectively to increase the people economy in the regions. This research shows that the law was made to regulate and support the development of local economic potential as well as the sustainable use of natural resources and the environment, and that the village community has the right to obtain information and monitor the planning and implementation of village development.

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