scholarly journals Sustainable Valorization of Sambucus nigra L. Berries: From Crop Biodiversity to Nutritional Value of Juice and Pomace

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 104
Author(s):  
Carina Pedrosa Costa ◽  
Samuel Patinha ◽  
Alisa Rudnitskaya ◽  
Sónia A. O. Santos ◽  
Armando J. D. Silvestre ◽  
...  
Keyword(s):  
Environmental Sustainability ◽  
Nutritional Value ◽  
Food System ◽  
Sambucus Nigra ◽  
Alternative Source ◽  
Sustainable Food ◽  
Potential Alternative ◽  
Harvest Year ◽  
Berry Composition ◽  
Combined Impact

Improvement of dietary and ecological biodiversity, namely by exploring autochthonous varieties, is a key point to the construction of a more sustainable food system and planetary health. However, the environmental sustainability continues to face huge challenges, reflecting the importance of achieving a better understanding about the functional role of biodiversity in ecosystems. Thus, the main objective of this research is to contribute to the sustainable valorization of Sambucus nigra L. berries through a comprehensive approach to evaluate the effects of elderberry’s cultivar, harvest year, and plantation field on the physicochemical berry composition. Moreover, the nutritional value of elderberry juice and respective dried pomace was determined. This complementary information is of huge utility for the rational and, as much as possible, integral use of elderberries. The harvest year, followed by field and the interaction of harvest × field, accounted for the highest impact on the berry’s physicochemical parameters, indicating the importance of the combined impact of the macro- and mesoclimate conditions on plant metabolism. Elderberry juice and dried pomace are a good source of carbohydrates (ca. 12 and 82%, respectively) and have low amounts of fat (≤2.5%), making them low-energy foods. Dried pomace may also represent a potential alternative source of vegetal protein (ca. 6%).

scholarly journals The Rich Picture Method: A Simple Tool for Reflective Teaching and Learning about Sustainable Food Systems

2019 ◽  
Vol 11 (18) ◽  
pp. 4815
Author(s):  
Michelle Grant ◽  
Anna K. Gilgen ◽  
Nina Buchmann
Keyword(s):  
Environmental Sustainability ◽  
Food Systems ◽  
Teaching And Learning ◽  
Food System ◽  
Approaches To Teaching ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Rich Picture ◽  
Simple Tool ◽  
The Rich

The World Food System Summer School is an innovative two-week course that seeks to develop the knowledge, skills and attitudes of the next generation of decision makers to build sustainable food systems. Meaningful learning, where the participant is able to relate new information to existing knowledge, is a critical part of education about complex systems and requires the integration of reflective approaches to teaching and learning. We adapted the rich picture method in three summer schools in Switzerland, South Africa and Côte d’Ivoire (74 participants with 29 nationalities) to support the reflection of participants on their knowledge gained on complex food systems. Coding and comparing 51 pairs of pre- and post-course pictures of food systems clearly demonstrated newly gained knowledge: The number of sub-categories drawn significantly increased from 11 to 19 in the post-course pictures, the largest increase occurred for environmental sustainability (57%). The rich picture method is a highly valuable and simple tool to gain insight into how participants’ knowledge changes and where there are gaps in meeting the learning objectives. This is particularly useful within a highly diverse participant cohort, as it allows participants to discuss and reflect on their own learning experience in a personalized way. Additionally, the rich picture method provides insights for faculty to improve their approaches to teaching on food systems.

scholarly journals Towards food systems transformation—five paradigm shifts for healthy, inclusive and sustainable food systems

Food Security ◽  
2021 ◽  
Author(s):  
Ruerd Ruben ◽  
Romina Cavatassi ◽  
Leslie Lipper ◽  
Eric Smaling ◽  
Paul Winters
Keyword(s):  
Environmental Sustainability ◽  
Food Systems ◽  
Food System ◽  
Paradigm Shifts ◽  
System Transformation ◽  
Sustainable Food ◽  
Trade Offs ◽  
Environmental Objectives ◽  
Participatory Institutions ◽  
Systems Transformation

AbstractFood systems must serve different societal, public health and individual nutrition, and environmental objectives and therefore face numerous challenges. Considering the integrated performances of food systems, this paper highlights five fundamental paradigm shifts that are required to overcome trade-offs and build synergies between health and nutrition, inclusive livelihoods, environmental sustainability and food system resilience. We focus on the challenges to raise policy ambitions, to harmonize production and consumption goals, to improve connectivity between them, to strengthen food system performance and to anchor the governance of food systems in inclusive policies and participatory institutions. Taken together, these shifts in paradigms shape a new discourse for food system transformation that will be capable to respond to current and future policy challenges.

Farm safety: A prerequisite for sustainable food production in Newfoundland and Labrador

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Lesley Butler ◽  
Ewa M. Dabrowska ◽  
Barbara Neis
Keyword(s):  
Environmental Sustainability ◽  
Newfoundland And Labrador ◽  
Food Production ◽  
Food System ◽  
Health And Safety ◽  
Workers Compensation ◽  
Operator Family ◽  
Sustainable Food ◽  
Farm Safety ◽  
Sustainable Food System

A sustainable approach to food production must address both environmental sustainability and the wellbeing of food producers. Farming is one of the most dangerous occupations globally with high rates of injury, fatality, and occupational disease. However, occupational hazards and the practices that lead to unsafe working environments are often overlooked in sustainable food system research. Poor management of occupational health and safety (OHS) can potentially threaten the survival of individual agricultural operations through injury and illness of the operator, family members, and employees. Gaps in agricultural safety knowledge, prevention, and compensation have been unevenly addressed in Canada. This paper presents findings from the first study of agricultural OHS in Newfoundland and Labrador (NL). Findings from a 2015-2016 survey of 31 food-producing operators representing 34 large and small operations in three NL regions show: 1) that hazards present within these operations are similar to those found in other contexts; 2) accidents are relatively common and most are not reported to workers’ compensation; 3) some participating operators were unsure whether their farms are subject to the regulations in the NL OHS Act; and, 4) there are gaps in workers’ compensation coverage. Some reliance on local and international volunteers and limited safety training point to other potential vulnerabilities. Study findings highlight the need to incorporate a focused strategy for injury prevention and compensation into efforts to develop a stronger and more sustainable food system in NL. We outline an agenda for future action relevant for NL and other places facing similar gaps and challenges.

scholarly journals Reducing the Risk of Co-Optation in Alternative Food Networks: Multi-Stakeholder Cooperatives, Social Capital, and Third Spaces of Cooperation

2021 ◽  
Vol 13 (20) ◽  
pp. 11219
Author(s):  
Raquel Ajates
Keyword(s):  
Social Capital ◽  
Environmental Sustainability ◽  
Food Systems ◽  
Food System ◽  
Alternative Food Networks ◽  
Agricultural Cooperatives ◽  
Sustainable Food ◽  
Cooperative Movement ◽  
Third Spaces ◽  
Multi Stakeholder

Farming cooperatives are organisations fundamentally based on social capital. However, the neoliberal and globalisation turn in the food system have led to the economisation of agricultural cooperatives as their main objective and criteria for evaluating their performance, and to a retreat from their participation in the wider cooperative movement. Nevertheless, new models of cooperation may provide a method to divert from this neoliberalisation trend by promoting social capital and mutual learning amongst different actors committed to a transition to sustainable food systems. This paper applies the anthropological concept of third spaces to examine the case of multistakeholder cooperatives. This type of food and farming cooperatives are composed of a diverse membership groups (e.g., producers, consumers, coordinators, buyers, etc). A nuanced analysis of these cooperatives’ capacity to generate social capital, and more specifically to blur the boundaries between bonding, bridging, and linking social capital, is presented. Evidence from five case studies suggests that multistakeholder cooperatives that remain at the border of their game, operating in both real and symbolic third spaces, are more likely to be based on and reproduce different types of social capital as well as social and environmental sustainability, while in turn reducing the risk of co-optation of their transformative practices.

scholarly journals Teaching an interdisciplinary course in sustainable food systems: science and history meet in “a world that works”

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
David M. Blodgett ◽  
Marjorie N. Feld
Keyword(s):  
Environmental Sustainability ◽  
Liberal Arts ◽  
Food Systems ◽  
Environmental Science ◽  
Food System ◽  
Well Being ◽  
Systems Science ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Content Type

Purpose The sustainability of the global food system hinges on its environmental resiliency and safety, including the health and well-being of its labor force. Single disciplinary courses in liberal arts or science often fail to highlight the overlap between environmental and social vulnerabilities that lead to food insecurity and diminish the sustainability of food systems. This paper aims to present the design and delivery of a successfully co-taught, interdisciplinary module on agricultural labor and sustainable food systems as a case study. Design/methodology/approach The authors designed a co-taught module in which they joined each other’s respective history and science class sessions at the undergraduate business college where they teach. Innovating the cross-disciplinary content of food security, immigration status, labor exploitation and pesticide exposure, they approached sustainability from the disciplinary perspectives of labor history and environmental science to show how these elements had both unique and overlapping impacts across food systems levels. Comparisons between pre- and post-module survey responses, alongside assessments of a co-authored exam question, measured the effectiveness of this module is changing students’ perspectives as food consumers and as citizens. Findings This module altered students’ understanding and perspectives around issues of food systems sustainability. Assessments indicated that students increased their awareness of agricultural workers at the front end of the food system, during production; students also gained awareness beyond consumption as they came to see the connections between workforce invisibility and ecosystem degradation. Originality/value These insights are valuable to educators at all institutional levels who seek to collaborate on sustainability initiatives and teaching, both in the singular, robust modules and in building modules that will lead to the development of entire courses focused on sustainability. The module described here builds on previous demonstrations of the value, significance and effectiveness of cross-disciplinary collaborations; it pioneers the use of the food system as the link between social and environmental sustainability education.

scholarly journals An emerging signature pedagogy for sustainable food systems education

2017 ◽  
Vol 33 (5) ◽  
pp. 467-480 ◽  
Author(s):  
Will Valley ◽  
Hannah Wittman ◽  
Nicolas Jordan ◽  
Selena Ahmed ◽  
Ryan Galt
Keyword(s):  
Collective Action ◽  
Professional Education ◽  
Environmental Sustainability ◽  
Food Systems ◽  
Food System ◽  
Theory And Practice ◽  
Learning Approaches ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Signature Pedagogy

AbstractConcerns are growing over the ability of the modern food system to simultaneously achieve food security and environmental sustainability in the face of global change. Yet, the dominant tendency within university settings to conceptualize and address diverse food system challenges as separate, disconnected issues is a key barrier to food system transformation. To address this fragmented approach, educators in North American institutes of higher education have begun new degree programs, specializations and certificates related to food systems. These programs, which we term sustainable food system education (SFSE) programs, have a common goal: to support post-secondary students across a range of disciplines in developing the knowledge, skills and dispositions to effectively address complex challenges in the food system. Graduates of these programs will be able to engage in collective action towards transforming the food system. As educators participating in flagship SFSE programs, we identify common pedagogical themes evident in SFSE programs, including our own. We then propose a signature pedagogy (SP) for sustainable food systems education. Signature pedagogies are conceptual models that identify the primary elements by which professional education in a specific field is designed, structured and implemented. On the basis of our analysis of SFSE programs, we identified systems thinking, multi-, inter- and trans-disciplinarity, use of experiential learning approaches and participation in collective action projects as central themes within a SFSE SP. By making these themes and their function explicit within a pedagogical framework, we seek to spur critical and creative thought regarding challenges of professional education in the field of sustainable food systems. Scholars and practitioners are encouraged to review, critique and implement our framework to advance the dialogue on SFSE theory and practice.

scholarly journals Local Challenges and Successes Associated with Transitioning to Sustainable Food System Practices for a West Australian Context: Multi-Sector Stakeholder Perceptions

2019 ◽  
Vol 16 (11) ◽  
pp. 2051 ◽  
Author(s):  
Ros Sambell ◽  
Lesley Andrew ◽  
Stephanie Godrich ◽  
Justin Wolfgang ◽  
Dieter Vandenbroeck ◽  
...  
Keyword(s):  
Environmental Sustainability ◽  
Food Systems ◽  
Large Scale ◽  
Food System ◽  
Systems Approach ◽  
Sustainable Food ◽  
Policy Practice ◽  
Regenerative Agriculture ◽  
Communication Policies ◽  
Sustainable Food System

Large-scale food system practices have diminished soil and water quality and negatively impacted climate change. Yet, numerous opportunities exist to harness food system practices that will ensure better outcomes for human health and ecosystems. The objective of this study was to consider food Production, Processing, Access and Consumption domains, and for each determine the challenges and successes associated with progressing towards a sustainable food system. A workshop engaging 122 participants including producers, consultants, consumers, educators, funders, scientists, media, government and industry representatives, was conducted in Perth, Western Australia. A thematic analysis of statements (Successes (n = 170) or Challenges (n = 360)) captured, revealed issues of scale, knowledge and education, economics, consumerism, big food, environmental/sustainability, communication, policies and legislation, and technology and innovations. Policy recommendations included greater investment into research in sustainable agriculture (particularly the evidentiary basis for regenerative agriculture), land preservation, and supporting farmers to overcome high infrastructure costs and absorb labour costs. Policy, practice and research recommendations included focusing on an integrated food systems approach with multiple goals, food system actors working collaboratively to reduce challenges and undertaking more research to further the regenerative agriculture evidence.

scholarly journals Can we eat our way to a healthy and ecologically sustainable food system?

2018 ◽  
Vol 5 (3) ◽  
pp. 182-207 ◽  
Author(s):  
Barbara Seed ◽  
Cecilia Rocha
Keyword(s):  
Environmental Sustainability ◽  
Food Systems ◽  
Food System ◽  
Food Policy ◽  
Biodiversity Loss ◽  
Dietary Guidelines ◽  
Policy Coherence ◽  
Sustainable Food ◽  
Sustainability Principles ◽  
Ecologically Sustainable

The food system is a major contributor to climate change, biodiversity loss, eutrophication and deforestation. This article examines national dietary guidelines as a way to shift dietary patterns in the population toward diets that continue to promote health while being more ecologically sustainable. While some sustainability principles may be inherent in the 2007 Canada’s Food Guide (e.g., an emphasis on plant-based foods), these were not made explicit. As Health Canada undertakes a revision of its national dietary guidance, a unique opportunity exists to situate dietary guidelines within the broader context of Canada’s first-ever national food policy. Coherence between these two policies has the potential to position the role of diets as a core link between food systems and both human and ecological health. This paper explores the possibilities of advancing sustainability principles within Canadian national dietary guidelines by drawing on evidence-based literature and key sustainability messages within dietary guidelines from four countries that have integrated many of these principles. Lessons and perspectives from international experiences on incorporating environmental sustainability into dietary guidelines are described including: influence of the food industry; cross-sector collaboration and alliances; civil society participation; and “win-win” messages. Application of these lessons to Canada, followed by opportunities to advance the incorporation of sustainability principles within the country’s national dietary guidelines are then proposed.  

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.

Sustainable Food Logistics Systems

2020 ◽  
Author(s):  
Zhaohui Wu ◽  
Madeleine Elinor Pullman
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Systems ◽  
Food System ◽  
New Technology ◽  
Cold Chain ◽  
Community Supported Agriculture ◽  
Food Supply Chain ◽  
Sustainable Food ◽  
Chain Management

Food supply chain management is becoming a critical management and public policy agenda. Climate change, growing demand, and shifting patterns of food production, delivery, and consumption have elicited a series of new challenges, such as food security, safety, and system resiliency. This chapter first introduces the typical players in a food supply chain and examines the global food system characterized by consolidation and industrialization. It then discusses some critical topics of the sustainable food supply chain that aim to address these challenges. These topics include traceability, transparency, certification and standards, and alternatives to industrialized food systems, including cooperatives, community-supported agriculture, and roles of small and medium-sized growers in regenerative agriculture. The chapter ends with a discussion of several important emerging logistics management topics, including last-mile delivery, new technology, and cold chain management.

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