Climate change and coping strategies for sustainable food production among small-scale farmers in Nigeria.

2018 ◽  
pp. 211-222
Author(s):  
I. F. Ayanda
Keyword(s):  
Climate Change ◽  
Coping Strategies ◽  
Food Production ◽  
Small Scale ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
Small Scale Farmers ◽  
And Coping

scholarly journals Systemic Agro-Homeopathy: A New Approach to Agriculture

2021 ◽  
Vol 06 (03) ◽  
pp. 1-1
Author(s):  
Francesco Di Lorenzo ◽  
◽  
Giovanni Dinelli ◽  
Ilaria Marotti ◽  
Grazia Trebbi ◽  
...  
Keyword(s):  
Climate Change ◽  
Food Production ◽  
Environmental Issues ◽  
Sustainable Food ◽  
New Approach ◽  
Modern Agriculture ◽  
Sustainable Food Production ◽  
Quality Of Water ◽  
Water And Soil Pollution

Modern agriculture must meet the changing needs of society both in terms of food quality and with regards to the environmental issues related to primary production (e.g., biodiversity, habitats, the quality of water and air, and climate change). In this context, win-win solutions at the farm level are required, with more sustainable food production, as well as, a reduction in air, water, and soil pollution, and loss of biodiversity and natural resources. To address these issues, a new emerging discipline called “systemic agro-homeopathy” is currently being developed. This approach considers plants and their interactions with the environment as a unified agroecosystem, called the “holon” and it is based on the use of substances at ultrahigh dilutions that are safe for farmers and have no ecological side effects. This report describes the principles and the application of this approach.

scholarly journals Pursuing the potential of heirloom cultivars to improve adaptation, nutritional and culinary features in a changing climate

2019 ◽  
Author(s):  
Sangam Dwivedi ◽  
Irwin Goldman ◽  
Rodomiro Ortiz
Keyword(s):  
Food Production ◽  
Sensory Quality ◽  
Small Scale ◽  
Cultural Significance ◽  
Breeding Programs ◽  
Sustainable Food ◽  
Historical Significance ◽  
Long Time ◽  
Traditional Cultivars ◽  
Small Scale Farmers

The burdens of malnutrition, protein and micronutrient deficiency, and obesity cause enormous costs to society. Crop nutritional quality has been compromised by the emphasis on edible yield and through the loss of biodiversity due to the introduction of high-yielding uniform cultivars. Heirloom crop cultivars are traditional cultivars grown for a long time (> 50 years), and whose heritage has been preserved by regional, ethnic or family groups. Heirlooms are recognized for their unique appearance, names, uses and historical significance. They are gaining in popularity because of their unique flavors and cultural significance to local cuisine, and their role in sustainable food production for small-scale farmers. As a contrast to modern cultivars, heirlooms may offer a welcome alternative in certain markets. Recently, market channels have emerged for heirloom cultivars in the form of farmer-breeder-chef collaborations and seed savers organizations. There is therefore urgent need to know more about the traits available in heirloom cultivars, particularly for productivity, stress tolerance, proximate composition, sensory quality and flavor. This information is scattered and the intention of this review is to document some of the unique characteristics of heirloom cultivars that may be channeled into breeding programs for developing locally adapted high value cultivars.

scholarly journals Pursuing the Potential of Heirloom Cultivars to Improve Adaptation, Nutritional, and Culinary Features of Food Crops

Agronomy ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 441 ◽  
Author(s):  
Dwivedi ◽  
Goldman ◽  
Ortiz
Keyword(s):  
Food Production ◽  
Sensory Quality ◽  
Small Scale ◽  
Cultural Significance ◽  
Breeding Programs ◽  
Sustainable Food ◽  
Historical Significance ◽  
Long Time ◽  
Traditional Cultivars ◽  
Small Scale Farmers

The burdens of malnutrition, protein and micronutrient deficiency, and obesity cause enormous costs to society. Crop nutritional quality has been compromised by the emphasis on edible yield and through the loss of biodiversity due to the introduction of high-yielding, uniform cultivars. Heirloom crop cultivars are traditional cultivars that have been grown for a long time (>50 years), and that have a heritage that has been preserved by regional, ethnic, or family groups. Heirlooms are recognized for their unique appearance, names, uses, and historical significance. They are gaining in popularity because of their unique flavors and cultural significance to local cuisine, and their role in sustainable food production for small-scale farmers. As a contrast to modern cultivars, heirlooms may offer a welcome alternative in certain markets. Recently, market channels have emerged for heirloom cultivars in the form of farmer–breeder–chef collaborations and seed-saver organizations. There is therefore an urgent need to know more about the traits available in heirloom cultivars, particularly for productivity, stress tolerance, proximate composition, sensory quality, and flavor. This information is scattered, and the intention of this review is to document some of the unique characteristics of heirloom cultivars that may be channeled into breeding programs for developing locally adapted, high-value cultivars.

scholarly journals Synergies and Trade-Offs for Sustainable Food Production in Sweden: An Integrated Approach

2019 ◽  
Vol 11 (3) ◽  
pp. 601 ◽  
Author(s):  
Malin Tälle ◽  
Lotten Wiréhn ◽  
Daniel Ellström ◽  
Mattias Hjerpe ◽  
Maria Huge-Brodin ◽  
...  
Keyword(s):  
Climate Change ◽  
Animal Welfare ◽  
Food Production ◽  
Resource Distribution ◽  
Integrated Approach ◽  
Future Research ◽  
Sustainable Food ◽  
Production Chain ◽  
Sustainable Food Production ◽  
Trade Offs

The production of food can have large impacts on sustainable development in relation to various socio-ecological dimensions, like climate change, the environment, animal welfare, livestock epidemiology, and the economy. To achieve a sustainable food production system in Sweden, an integrated approach that considers all five of these dimensions, and all parts of the food production chain, is necessary. This paper systematically reviewed the literature related to food production in Sweden, especially in association with resource distribution and recycling logistics, and identified potential sustainability interventions and assessed their effects according to the five dimensions. Participation of stakeholders across the food production chain contributed with the focus of the literature search and subsequent synthesis. In general, there were synergies between the sustainability interventions and their effect on climate change and the environment, while there often were trade-offs between effects on the economy and the other dimensions. Few interventions considered effects on animal welfare or livestock epidemiology and few studies dealt with resource distribution and recycling logistics. This indicates that there is a need for future research that considers this in particular, as well as research that considers the whole food production chain and all dimensions at once, and investigates effects across multiple scales.

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