Food Systems
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animal ◽  
2022 ◽  
Vol 16 (2) ◽  
pp. 100436
Pietro Barbieri ◽  
Bertrand Dumont ◽  
Marc Benoit ◽  
Thomas Nesme

Marine Policy ◽  
2022 ◽  
Vol 137 ◽  
pp. 104954
Caroline E. Ferguson ◽  
Teri Tuxson ◽  
Sangeeta Mangubhai ◽  
Stacy Jupiter ◽  
Hugh Govan ◽  

Food Security ◽  
2022 ◽  
Dileep Kumar Pandey ◽  
Kalkame Ch Momin ◽  
Shantanu Kumar Dubey ◽  
Poovaragavalu Adhiguru

Nature Food ◽  
2022 ◽  
Monica Crippa ◽  
Efisio Solazzo ◽  
Diego Guizzardi ◽  
Francesco N. Tubiello ◽  
Adrian Leip

2022 ◽  
Vol 5 ◽  
Patrick J. Shafer ◽  
Yolanda H. Chen ◽  
Travis Reynolds ◽  
Eric J. B. von Wettberg

Edible insects recycle food waste, which can help feed a hungrier planet by making food systems more circular and diversifying protein production. The potential for entomophagy (i.e., insect cuisine) to contribute to waste recycling and lower input food production is only beginning to be explored in the U.S., although insects have been consumed by people for millennia in a wide range of cultures. In this perspective piece, we consider as a case study the potential for university foodservice programs in New England to serve as incubators for circular entomophagous food systems. Students are likely early adopters of entomophagy because they increasingly demand sustainable non-meat protein options. University foodservices meanwhile purchase large amounts of food wholesale from local producers, utilize standardized pre-processing, and generate consistent waste streams which may be valuable feed for local insect farmers. Current Farm to Institution approaches strengthen regional food systems by connecting small farmers with university foodservices; we argue that a similar model (Farm to Institution to Farm) could support establishment of local insect farms, introduce edible insects to a relatively receptive base of university student customers, and provide a more sustainable mechanism for repurposing university food waste as insect feed. But to enable this type of food system, additional requirements include: (1) research on domestication of native insect species; (2) investment in processing capacity, ensuring new insect farmers have reliable markets for raw insect products; (3) infrastructure to recirculate waste streams within existing food systems; and (4) creation of recipes that entice new insect consumers.

2022 ◽  
Vol 6 ◽  
Breanna Phillipps ◽  
Kelly Skinner ◽  
Barbara Parker ◽  
Hannah Tait Neufeld

The destruction of Indigenous food systems is a direct consequence of the settler-colonial project within Canada and has led to decreasing access to Indigenous foods, disproportionate rates of food insecurity and disconnection from Indigenous food systems and environments. We interviewed Indigenous women, non-Indigenous staff of Indigenous-serving organizations, and policymakers (i.e., those who develop, interpret, or implement wild food policy) to explore how the policy context has impacted Indigenous women and their communities’ experiences of accessing Indigenous foods in urban northwestern Ontario. We applied an Intersectionality-Based Policy Analysis (IBPA) Framework to shape our research questions and guide the thematic analysis of the data. We found that stakeholder groups had differing understandings of the issue of accessing wild foods and Indigenous food security and their actions either supported or disrupted efforts for access to wild food to promote food security or Indigenous Food Sovereignty. Policymakers cited necessary barriers to promote food safety and support conservation of wildlife. Staff of Indigenous-serving organizations approached the issue with consideration of both Western and Indigenous worldviews, while Indigenous women spoke about the ongoing impacts of colonial policy and government control over their lands and territories. The main policy areas discussed included residential school policy, food regulation, and natural resource regulation. We also investigated community-level strategies for improvement, such as a wild game license. Throughout, we tied the colonial control over ‘wildlife’ and the Western food safety discourse, with infringements on Indigenous Food Sovereignty, experiences of racism in food settings and on the land, as well as with broad control over Indigenous sovereignty in Ontario. This work contributes to an increased understanding of how Western discourses about health, food, and the environment are perpetuated through systemic racism in government policy and reiterated through policymakers' views and interpretations or actions. Government institutions must develop culturally safe partnerships with Indigenous leaders and organizations to facilitate a transfer of power that can support Indigenous Food Sovereignty.

2022 ◽  
Vol 46 (1) ◽  
Thomas Bilaliib Udimal ◽  
Zhiyuan Peng ◽  
Mingcan Luo ◽  
Yan Liu

Abstract Background The study looks at a changed in consumer’s eating and purchasing habits during COVID-19 period. There are several modes of transmission but transmission through food as being speculated is one area that has not been confirmed through research. The study, therefore, looks at how speculations about COVID-19 spreading through food has affected consumers' eating and purchasing habits. This study through probit model analysed how consumers' eating and purchasing habits have been influenced. Results The result shows that age, gender and education have negatively influenced consumer’s eating and purchasing habits during the COVID-19 pandemic compared to pre-pandemic period. The preference for imported food items, preference for frozen food, been infected or knowing someone who has been infected by the virus, and been infected through agricultural source or knowing someone who has been infected by the COVID-19 through agricultural source have negatively affected consumers' eating and purchasing habits compared to pre-pandemic period. The result, however, suggests that consumers who trust in the cold-chain food systems ability to limit the spread of the COVID-19 still maintain a positive eating and purchasing habits. Conclusions The study provides evidence on the impact of COVID-19 on consumer’s eating and purchasing habits. Therefore, there is the need to institute proper sanitary measures, especially at cold-chain food systems to help curb the spread and also boost consumers’ confidence.

2022 ◽  
Vol 14 (2) ◽  
pp. 663
Sara Brune ◽  
Whitney Knollenberg ◽  
Kathryn Stevenson ◽  
Carla Barbieri

Encouraging sustainable behaviors regarding food choices among the public is crucial to ensure food systems’ sustainability. We expand the understanding of sustainable behavioral change by assessing engagement in local food systems (LFSs) in the context of agritourism experiences. Using theory of planned behavior (TPB) and personal norms, we conducted pre–post-surveys at agritourism farms to measure the impact of changes in the TPB behavioral antecedents as predictors of the following behavioral intentions regarding LFS engagement: (1) purchasing local food (private-sphere behavior), (2) increasing monthly budget to purchase local food (private-sphere behavior) and (3) advocating for local food (public-sphere behavior). Our findings indicate that strategies to encourage LFS engagement should seek to activate moral considerations that can motivate action across private and public behaviors, which applies to various demographic groups. To stimulate collective action, strategies should target subjective norms specifically (e.g., encouraging social interaction around local food), while strategies encouraging private behaviors should focus on easing perceived barriers to buying local food (e.g., promoting local food outlets). As agritourism experiences effectively modify the three above-mentioned behavioral antecedents, we advocate for holistic experiences that provide opportunities for deeper engagement with local food, stimulate the senses, and facilitate social interaction around LFSs.

2022 ◽  
pp. 037957212110686
Jody Harris ◽  
Winson Tan ◽  
Jessica E. Raneri ◽  
Pepijn Schreinemachers ◽  
Anna Herforth

Background: Vegetables are an essential element in healthy diets, but intakes are low around the world and there is a lack of systematic knowledge on how to improve diets through food system approaches. Methods: This scoping review assessed how studies of food systems for healthy diets have addressed the role of vegetables in low- and middle-income countries. We apply the PRISMA guidelines for scoping reviews to narratively map the literature to an accepted food systems framework and identify research gaps. Results: We found 1383 relevant articles, with increasing numbers over 20 years. Only 6% of articles looked at low-income countries, and 93% looked at single-country contexts. Over half of articles assessed vegetables as a food group, without looking at diversity within the food group. 15% looked at traditional vegetables. Issues of physical access to food were among the least studied food system topics in our review (7% of articles). Only 15% of articles used a comprehensive food system lens across multiple dimensions. There is also a research gap on the impacts of different policy and practice interventions (13% of articles) to enable greater vegetable consumption. Conclusions: Food system studies necessarily drew on multiple disciplines, methods and metrics to describe, analyze, and diagnose parts of the system. More work is needed across disciplines, across contexts, and across the food system, including understanding interventions and trade-offs, and impacts and change for diets particularly of marginalized population groups. Filling these gaps in knowledge is necessary in order to work toward healthy vegetable-rich diets for everyone everywhere.

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