Sustainable Food Systems (Volume I): SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production (World Sustainability Series)

Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised. Therefore, SFS targets the economic sustainability, social sustainability and environmental sustainability and makes a robust system having expansive benefits for the society. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II. The Sustainable Food System (Volume - I): framework, sustainable diets, Traditional Food Culture & Food production has a very comprehensive outline and divided in 4 major sections and further 24 different chapters . The book addresses both the theoretical and applied aspects of sustainable food diverse food systems A Sustainable Food System (SFS) is a comprehensive food system that targets the sustainable diets, traditional food culture with indigenous system and the overall food production on as well. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The 1 st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2 nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3 rd section: Conservation and promotion of Traditional Food Culture , covers the conservation & promotion of traditional food cultures & their practices. The last & 4 th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification. Preface Acknowledgements Contents Contributors Abbreviations List of Figures List of Tables Sustainable Food System: Concepts and Framework Nourishing the Future: Introduction to Sustainable Food Systems with Concepts and Framework 1 Introduction 2 The Global Food Challenge: Feeding a Growing Population Sustainably 3 Sustainable Food Systems 3.1 Importance and Relevance of Sustainable Food Systems 4 The Triple Bottom Line of Sustainable Food Systems 5 Environmental Sustainability 6 Social Equity 7 Economic Viability 8 The Interconnectedness of Food Systems 9 Understanding the Complexity of Food Systems 10 Interactions Between Agriculture, Environment, Society, and Economy 11 Impacts of Food Systems on Human Health and Well-Being 12 Drivers of Unsustainability in Food Systems 13 Industrial Agriculture and Its Environmental Impacts 14 Food Waste and Loss Along the Supply Chain 15 Unsustainable Consumption Patterns and Dietary Choices 16 The Principles of Sustainable Food Systems 16.1 Regenerative Agriculture and Soil Health 17 Biodiversity Conservation and Ecosystem Services 18 Local and Seasonal Food Production 19 Social Justice and Fair Trade 20 Circular Economy and Waste Reduction 21 Environmental Benefits: Conservation of Resources and Mitigating Climate Change 21.1 Social Benefits: Improving Livelihoods and Fostering Community Resilience 21.2 Economic Benefits: Enhancing Local Economies and Creating Jobs 21.3 Health Benefits: Promoting Nutritious Diets and Reducing Food-Related Diseases 22 Solution and Innovations for Sustainable Food Systems 23 The Role of Stakeholders in Building Sustainable Food Systems 23.1 Government and Policy-Makers 23.2 Farmers and Producers 23.3 Consumers and Food Choices 23.4 Business and Food Industry 24 Conclusion References Sustainable Food System—Plant-Based Alternatives and Health Impacts 1 Introduction 2 History 3 Sustainable Approach 3.1 Biodynamic Farming 3.2 Hydroponics and Aquaponics 3.3 Agroforestry and Food Forests 3.4 Urban Agriculture 4 Case Study on Soy and Soy Foods Consumption 5 Plant-Based Food Alternatives’ Health Impacts 6 Impact on Environment 7 Future Scope and Challenges References Indigenous Food System for Sustainability: South Pacific Study 1 Introduction 2 Healthy and Sustainable Diet Concept 3 Indigenous Peoples’ Food Systems 3.1 Role of Indigenous and Traditional Food Systems 3.2 Indigenous and Traditional Food Crops (ITFCs) 3.3 Erosion of ITFCs in Global Diets 4 Importance of ITFCs in Food Systems 5 ITFCs and Human Health 6 Role of Root Crop in the Food System 7 Traditional Processing and Sustainability 7.1 Fermentation 7.2 Sun Drying 7.3 Smoke Drying 7.4 Pounding 7.5 Pit Cooking 8 Conclusion References Sustainability in Food Process Development: A Comprehensive Carbon Footprint Analysis Tool 1 Introduction 2 Challenges Faced by the Food Industry in Reducing Carbon Emissions 3 Current Approaches to Sustainability in Food Processing 4 Developing a Customized Carbon Footprint Analysis Tool for Food Processing: Addressing the Unique Characteristics 5 The Need for a Specialized Tool 6 Key Parameters to Include in the Tool 7 Measuring Carbon Emissions in Food Processing and Methodologies and CO2 Equivalent Conversion 7.1 Methods for Quantifying Carbon Emissions 8 Calculation Models for Carbon Emissions 9 Significance of Converting Emissions to CO2 Equivalent 10 Identifying Hotspots and Reduction Strategies for Carbon Footprint in Food Processing Industry 10.1 Identifying Hotspots Through the Analysis Tool 10.2 Effective Strategies for Carbon Footprint Reduction 11 Challenges and Barriers in Implementing the Carbon Footprint Analysis Tool in Food Processing 12 Future Prospects and Industry Adoption of the Carbon Footprint Analysis Tool in the Food Industry References Food Sustainability: Challenges and Strategies 1 Introduction 2 Defining Sustainability and Its Importance 3 Food Sustainability Challenges 3.1 Food Production 3.2 Food Consumption 3.3 Socioeconomic Challenges 4 Strategies to Address Sustainability Challenges 4.1 Agroforestry 4.2 Transgenic Technology 4.3 Food Loss Prevention and Control 4.4 Policy Regulations 4.5 Sustainable Intensification 5 Food Production Challenges 6 Strategies to Address Sustainability Challenges 6.1 Sustainable Intensification 6.2 Increasing Production Limits 7 The Consumption Challenges 8 Strategy to Address Consumption Challenges 8.1 The Concept of Sustainable Diets 8.2 Reducing Food Loss or Waste 9 The Socio-economic Challenges in Food Sustainability 9.1 Poverty and Food Insecurity 9.2 Food Waste 9.3 Loss of Biodiversity and Genetic Resources 9.4 Inequality in Food Distribution 9.5 Global Trade and Market Dynamics 9.6 Changing Dietary Patterns 9.7 Political and Policy Constraints 10 Strategies to Address Socio-economic Challenges 10.1 Improve Governance 11 Conclusion References Responsible Consumption and Sustainable Diets Wild Edible and Wetland Plants of Manipur: Their Sustainable Food Usage 1 Introduction 2 Wild Edible Plants 2.1 Classification of WEPs on the Basis of Plant Part Used 3 Wetland Plants 3.1 Dietary Use of Wetland Plants 4 Importance and Future Scope 5 Conclusion References Onion Bulbs: Store House of Potential Phytochemicals for Sustaining Health 1 Introduction 2 Onion Bulbs as Folk Medicines and Health Functions 2.1 Anticancer Properties 2.2 Onion Bulbs and Vitamin C 2.3 Rich Source of Potassium: Hypertension and Blood Pressure 2.4 Cough, Sore Throat and Asthma 2.5 Onion as a Cardiovascular Protectant 3 Future Prospective 4 Conclusions References Nutritional Care for Cancer with Sustainable Diets: A Practical Guide 1 Introduction 2 Development of Cancer 2.1 Properties of Cancer Cells 3 Risk and Etiological Factors in Cancer 3.1 Genetics 3.2 Environmental Factors 3.3 Dietary Factors: Carcinogenic 3.4 Non-dietary Factors: Carcinogenic 3.5 Chemical Carcinogens 3.6 Radiant Energy 3.7 Stress Factors 4 Metabolic Alterations and the Cancer-Related Nutritional Problems 4.1 Cancer-Related Metabolic Changes 4.2 Cori Cycle 5 Cancer-Related Clinical Manifestations and Nutritional Issues 6 Nutritional Assessment and Screening 6.1 Dietary and Medical History 7 Nutritional Intervention and Counselling 8 Nutrient Requirements 8.1 Energy 8.2 Protein 8.3 Fat Requirement 8.4 Carbohydrate 8.5 Micronutrients 8.6 Fluids 9 Conclusion References Microorganisms as Potential Source for Food Sustainability 1 Microbes Role in Food 2 Microbial Food Product: 3 Microbes as Source of Food for Human 3.1 Single Cell Protein and Microbe Powder: 3.2 Fungi- Mushrooms as Vegan Meet 4 Industrial Production of Microbial Foods 5 Sustainable Approach 6 Future Prospects and Conclusions References A Holistic Approach: Exploring Pre, Pro, Syn, Post and Paraprobiotics in Sustainable Diets 1 Introduction 2 Prebiotic 2.1 Sources of Prebiotic 3 Probiotic 3.1 Sources of Probiotic 4 Synbiotic 5 Concept of Postbiotic 6 Concept of Paraprobiotics 7 Difference in the Concept of Postbiotic and Para Probiotic 8 Conclusion References Functional Properties and Health Benefits of Underutilized Crops and Plants in Northern India 1 Introduction 2 Unveiling the Underutilized Plants of India 2.1 Rhododendron arboreum (Buransh) 2.2 Sichuan Pepper (Timur) 2.3 Citrus sinensis (Malta Orange) 2.4 Cleome viscosa (Jakhya) 3 Conclusion References Unlocking the Potential of Organic Farming: Balancing Health, Sustainability, and Affordability in India 1 Introduction 2 Overview of Organic Farming in India 2.1 Evolution and Growth of Organic Farming in India 2.2 Current State of Organic Farming Practices 3 Trends and Patterns in Organic Farming Adoption 4 Health Implications of Organic Farming 5 Reduction of Pesticide Exposure and Health Benefits 6 Nutritional Value of Organic Produce 7 Impact on Consumer Health and Well-Being 8 Sustainability in Organic Farming 8.1 Environmental Benefits of Organic Farming 9 Conservation of Biodiversity and Ecosystem Services 10 Soil Health and Organic Farming Practices 11 Water Conservation and Organic Agriculture 12 Economic Viability and Affordability of Organic Farming 13 Cost Analysis of Organic Farming Methods 14 Market Demand and Price Premiums 15 Income Generation and Poverty Alleviation 16 Access to Credit and Financial Support 17 Policy Framework and Government Initiatives 17.1 National and State-Level Policies Supporting Organic Farming 17.2 Government Schemes and Subsidies 17.3 Regulatory Framework for Organic Certification 18 Challenges and Opportunities in Policy Implementation 19 Challenges and Barriers in Scaling up Organic Farming 19.1 Knowledge and Technical Capacity 19.2 Infrastructure and Logistics 20 Market Linkages and Access 21 Transitioning from Conventional to Organic Farming 22 Success Stories and Best Practices 23 Case Studies of Successful Organic Farming Models 23.1 Sikkim 23.2 Maragoli Farmer Cooperative Society 23.3 Dharmapuri Organic Farmers Association 23.4 Innovative Approaches and Lessons Learned 24 Replicability and Scalability of Best Practices 25 Future Directions and Recommendations 26 Research and Innovation in Organic Farming 27 Strengthening Extension Services and Knowledge Dissemination 28 Enhancing Market Infrastructure and Linkages 29 Policy Recommendations for Promoting Organic Farming 30 Conclusion References Polyphenolic Compounds from Diet: Potential Role in Regulation of Gut Microbiota and Effects on Human Body 1 . Introduction 2 Polyphenolic Compounds: An Overview 3 Beneficial Effects of Polyphenols on Human Health 3.1 Antioxidant Property of Dietary Polyphenols 3.2 Antibacterial Property 3.3 Neuroprotective Properties 3.4 Anti-Inflammatory 4 Gut Microbiota: An Essential Player in Human Health 5 Modulation of Gut Microbial Composition by Polyphenols 5.1 Prebiotic Effect: Increase in the Abundance of Beneficial Bacteria 5.2 Inhibition of Harmful Bacteria 5.3 Modulation of Gut Microbial Metabolites 5.4 Dietary Polyphenols Affect the Bacterial Cell Membrane 6 Biotransformation of Polyphenols by Gut Microbiota 7 Conclusion References Contribution of Sorghum and Finger Millets for Sustainable Food and Nutritional Security 1 Introduction 2 Nutrient Significance of Sorghum and Finger Millet 2.1 Sorghum 3 Health Benefits of Sorghum and Finger Millet 3.1 Nutraceutical Potential of Finger Millet and Sorghum 4 Applications of Sorghum and Finger Millet in Sustainable Based Food Applications 4.1 Millet Based Beverages (Dairy-Free) 4.2 Gluten Free Products 4.3 Millet Based Plant Protein Alternatives 4.4 Other Food Applications 5 Bioavailability of Sorghum and Finger Millet 5.1 Mechanical Processing Techniques of Millets 5.2 Traditional Processing Techniques of Millets 6 Approaches to Improve Sorghum and Finger Millet Consumption 6.1 Effective Promotion of Millets 6.2 Improvement in the Sensory Attributes of Millet-Based Products 6.3 Millets Biofortification: A Sustainable Strategy for Nutritional Safety 7 Role of Sorghum and Finger Millet in Food Sustainability 8 Conclusion 9 Future Scope References Conservation and Promotion of Traditional Food Culture Food Fermentation: A Sustainable Approach to Enrich Water Soluble Vitamins 1 Introduction 2 Biochemical Changes During Fermentation 3 Microbes Used for Fermentation 3.1 Bacteria 3.2 Fungi 4 Production of Vitamin B Complex 4.1 Fermentation 4.2 Metabolic Pathway for Fermentation 4.3 Metabolic Pathway for Fermentation in Step by Step Manner 4.4 Characterization of Fermented Vitamin B Complex 5 Production of Vitamin C 5.1 Fermentation 5.2 Metabolic Pathway for Fermentation 5.3 Characterization of Fermented Vitamin C 6 Applications of Water-Soluble Vitamins 7 Future Aspects 8 Challenges 9 Fermentation for Sustainability and Low Environmental Food Print 10 Conclusion References Processing and Functional Properties of Edible Insects: Risk and Benefits Associate with Its Consumption 1 Introduction 2 Nutritional Value 3 Farming of Edible Insects 4 Processing of Edible Insects 5 Functional Properties of Edible Insect 5.1 Solubility 5.2 Emulsifying Property 5.3 Foaming Property 5.4 Gelling Property 5.5 Water Holding Capacity 5.6 Oil Holding Capacity 6 Food Safety and Environmental Effect 7 Risk and Benefits of Consuming Insects 7.1 Benefits 7.2 Risk 8 Conclusion Reference:s Food Processing Techniques to Conserve Millet-Based Ethnic Food Products of India 1 Introduction 1.1 Millet-Based Ethnic Products of India 1.2 Millet Flour 1.3 Millet Porridge 1.4 Apalu 1.5 Korramurukulu 1.6 Chhachh-Indu 1.7 Beverages 2 Millet-Based Processed Products 2.1 Cookies/Biscuits 2.2 Noodles/Pasta 2.3 Bread 2.4 Snacks 2.5 Ready-To-Eat (RTE) Mixes 2.6 Ice-Creams 3 Food Processing of Millet-Based Products 3.1 Soaking 3.2 Pulverization or Grinding 3.3 Roasting 3.4 Fermentation 3.5 Popping 3.6 Germination/Malting 3.7 Extrusion 3.8 Ultrasonication 4 Challenges in Transforming Ethnic Products for Commercialization 4.1 Availability of the Raw Materials 4.2 Advanced Processing Techniques 4.3 Product Development/Improvement 4.4 Packaging and Marketing 5 Sustainable Approach of Processing of Millet-Products 6 Conclusion References Sustainable Food Practices from Traditional Indian Culture 1 Introduction 1.1 Hands and Comestible 2 Meals on the Floor 3 Using Leaves for Serving Food and Packaging Material 4 Food Preservation Without Refrigeration to Reduce Energy 4.1 Vessels 5 Conclusion References Climate Change and Sustainable Food Production Agronomic Biofortification: An Ideal Option for Ensuring Nutritional Security 1 Biofortification and Its Need 2 Biofortification Approaches 2.1 Conventional Plant Breeding 2.2 Plant Breeding Using Genetic Engineering 2.3 Agronomic Biofortification 3 Methods of Agronomic Biofortification 3.1 Soil Application 3.2 Foliar Application 3.3 Seed Priming 4 Biofortification Benefits 5 Future Prospective References Zinc Bio-Fortification in Food Crops to Alleviate zinc Malnutrition 1 Role of Zinc in Human Body 2 Zinc Status in Soils 3 Possible solutions 4 Agronomic bio-fortification methods 4.1 Soil Application 4.2 Foliar Application 4.3 Seed Priming 5 Significance of Bio-Fortification in Present day Scenario 6 Limitations and Benefits of Agronomic Bio-Fortification 7 Optimization of Zinc Doses Under Field Conditions 8 Limitations of Genetic Bio-Fortification 9 Processes Involved in Genetic Engineering References Impact of Climate Change in Sustainable Food Production 1 Introduction 1.1 Sustainable Food Production 2 Inter Relationship Between Food Utilization, Food Access and Food Availability 2.1 Food Application 2.2 Food Access 2.3 Food Vacuity 3 Interrelation of Climate Change and Food System 4 Changes in Climate and it's Impact on Food Security 4.1 Intertwined Relationship Between Climate Change, Agriculture Farming and Food Security 5 Climate Change Effect on Crop Production in India 6 Variation in Climate and it's Consequences on Various Elements of Food Security 6.1 Impact on Availability of Food 6.2 Impact on Usage of Food 6.3 Impact on Stability of Food 6.4 Impact on Food Productivity 6.5 Impact on Nutritional Components of Food 6.6 Impact on Diversity and Quality of Food 6.7 Impact on Nutritional Balance and Overall Health 7 Climate Change and Related Risks 7.1 Impact of Climate Change on Agriculture 7.2 Food Security Risks 7.3 Prevention and Mitigation Strategies 8 Climate Change Impact on Household Food Security 8.1 Prevention and Mitigation: 9 Cutting-Edge global’s Food Manufacturing Systems and Their Proportion in Climatic Variabilities 10 Achieving Food Security Through Sustainable Development Goals 11 Challenges in Implementing Sustainable Development Goals 11.1 Development of Actions at Local, Regional and National Level 11.2 Incentives Studies 11.3 Implementing Appropriate Adaptation Measures Against Vulnerabilities and Risks of Climate Change 11.4 Role of Financial Institutes to Address the Issue of Food Security Globally 12 Conclusion References Impact of Climate Change on Livestock and Poultry for Sustainable Food Production 1 Introduction 2 Global Climate Change and Livestock 3 Climate Change Influences Livestock and Poultry Production 4 Milk Production 5 Climate Change on Livestock Diseases 6 Heat Stress Management in Poultry 7 Reproductive Performance 8 Growth Performance 9 Conclusion and Recommendations References Novel Approach of Using LEDs to Grow Indoor Lettuce Hydroponically 1 Introduction 2 Nutritional Value and Health Benefits of Lettuce 3 Working of Light Emitting Diodes (LEDs) 4 Comparison Between LED and Conventional Lightning Systems 5 Effects of Various Lighting Spectral Conditions on Lettuce Plants' Quality and Production 6 Conclusion References Environmental Effects on Sustainable Food Production Affecting Food and Nutrition Security 1 Introduction 2 Climate Change and Impact on Health and Nutrition Content 3 Changes in Environmental Conditions and Impact on Crop Production and Availability 4 Environmental Change on Variability on Livestock 5 Impact of Climate Change in Fisheries and Aquaculture Systems 6 Net Impact of Climate Change on Food Security 7 Conclusion References