Future Food Systems
Exploring Global Production, Processing, Distribution and Consumption
- 1st Edition - June 13, 2024
- Imprint: Academic Press
- Editors: Rickey Y. Yada, Rene Van Acker, Martin Scanlon, David Gray
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 6 9 0 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 6 9 1 - 5
Future Food Systems: Exploring Global Production, Processing, Distribution and Consumption provides an overview of food systems, from farming through to logistics, processin… Read more
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Request a sales quoteFuture Food Systems: Exploring Global Production, Processing, Distribution and Consumption provides an overview of food systems, from farming through to logistics, processing, retail, service and consumption, with the intention of enabling more efficient development of policy and implementation of food related practices. The book presents the considerations which must be understood to develop effective and efficient policies and practices for any level of food system and along the continuum of those systems, with attention being given to the academic, public and private sector challenges, and opportunities for progress, efficiency, effectiveness, and sustainability.
Presented in parts to highlight key aspects of the subject area, the book explores production practices including increasingly important programs in integrated farming systems, vertical agriculture and urban farming, processes, value adding for commodities, agricultural technology, supply chain innovations and consumer considerations. The book provides foundational insights into the underpinnings of today’s food systems, its challenges and its opportunities for the future.
- Written by industry and academic experts for balanced perspective
- Presents foundational information with practical application insights
- Includes chapters on regulatory and policy issues
Academic and industry researchers seeking to identify and optimize food availability and sustainability by understanding the profile of food supply from production to consumer. Those seeking to create effective policy for food distribution
Part I: Land Based Production
1. Land based Plant Production
2. Beyond sustainability: five shades of green for tomorrow’s farming and food
3. Integrated Production
4. Controlled environment and vertical farming
5. Advancing Urban Agriculture and Local Food Systems through Transformative Incrementalism: The Case of the Sandown Centre for Regenerative Agriculture
6. Precision Crop Production Engineering - Increasing productivity using digital technology
7. Animal Production -Dairy of the Future case study
8. Value add to commodities
9. Cold plasma-assisted nutrient extraction for valorization of agricultural materials
Part II: Aquaculture Production
10. Fish
11. Shellfish (mussels, oysters, etc.)
12. Aquaponics
13. Plant Biostimulants to Improve Soil Health For Sustainable Agriculture
Part III : Indigenous Food Systems
14. Insects, a promising, practical food source for a sustainable, regenerative world
15. Inuit-led fish futures: toward a self-determined commercial fishery in Nunatsiavut, Canada
Part IV: Consumer, Supply and distribution concerns
16. Supply chain collaboration in the food industry: A literature review
17. Canada's Food Inflation Story
18. Agri-Food Policy
19. Food Safety Systems
20. Food Systems and Nutrition
1. Land based Plant Production
2. Beyond sustainability: five shades of green for tomorrow’s farming and food
3. Integrated Production
4. Controlled environment and vertical farming
5. Advancing Urban Agriculture and Local Food Systems through Transformative Incrementalism: The Case of the Sandown Centre for Regenerative Agriculture
6. Precision Crop Production Engineering - Increasing productivity using digital technology
7. Animal Production -Dairy of the Future case study
8. Value add to commodities
9. Cold plasma-assisted nutrient extraction for valorization of agricultural materials
Part II: Aquaculture Production
10. Fish
11. Shellfish (mussels, oysters, etc.)
12. Aquaponics
13. Plant Biostimulants to Improve Soil Health For Sustainable Agriculture
Part III : Indigenous Food Systems
14. Insects, a promising, practical food source for a sustainable, regenerative world
15. Inuit-led fish futures: toward a self-determined commercial fishery in Nunatsiavut, Canada
Part IV: Consumer, Supply and distribution concerns
16. Supply chain collaboration in the food industry: A literature review
17. Canada's Food Inflation Story
18. Agri-Food Policy
19. Food Safety Systems
20. Food Systems and Nutrition
- Edition: 1
- Published: June 13, 2024
- No. of pages (Paperback): 298
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780443156908
- eBook ISBN: 9780443156915
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Rickey Y. Yada
Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.
Affiliations and expertise
Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, CanadaRV
Rene Van Acker
Dr. Rene Van Acker is Professor and Dean of the Ontario Agricultural College (OAC) at the University of Guelph. Prior to his appointment as Dean, Rene was Associate Dean External of OAC (2009-16) and previously chair of the department of Plant Agriculture (2006-09). Prior to his appointments at Guelph, Rene was a professor at the University of Manitoba (1996-2006). Rene is a co-founder of the Food Institute at the University of Guelph (now the Arrell Food Institute) and has played a key roles in fundraising for OAC since 2009. Rene's research interests include weed management and agronomy. He has published over 130 peer-reviewed works to-date and over 300 other non-peer reviewed contributions. His research on coexistence and genetically modified crops has led to work in Denmark, Austria, Switzerland, France, Germany, Australia, and the US. Rene grew up on a farm in southern Ontario. He holds BSc and MSc degrees from the University of Guelph and a PhD from the University of Reading (UK).
Affiliations and expertise
Dean and Professor Ontario Agricultural College | University of Guelph CanadaMS
Martin Scanlon
Dr. Martin Scanlon is Professor and Dean of the Faculty of Agricultural and Food Sciences at the University of Manitoba. Prior to his appointment as Dean, Martin was Associate Dean (Research) for the Faculty, and previously Chair of the Department of Food Science. Martin has also worked at the Flour Milling & Baking Research Association in England and the Canadian Grain Commission in Winnipeg, and has had sabbaticals at Imperial College (London) and Pillsbury Technical Centre (Minneapolis). Martin served on the Advisory Board for the province of Manitoba’s Food Development Centre, and was a member of the Board of Directors for Cereals & Grains Association (an international organization advancing cereal grain science through research). Martin's teaching and research interests have been focused on food processing and food quality, primarily working with Canadian prairie crops. Martin has published over 160 peer-reviewed works to-date plus over 150 non-peer reviewed contributions. As well as being on granting agency panels for granting agencies and international review teams, Martin has worked with a number of trans-national and local companies to implement new technologies aimed at improving process efficiency or product quality. Martin grew up in a pub in northern England. He holds BSc(Hons) and PhD degrees from the University of Leeds (England).
Affiliations and expertise
Dean, Faculty of Agricultural and Food Sciences, University of Manitoba (Fort Garry campus); Department of Food and Human Nutritional Sciences, USADG
David Gray
Dr David Gray is the inaugural Provost and Vice-President (Academic) at The University of Niagara Falls, Canada. Prior to becoming, Provost David held the position of Dean of the Faculty of Agriculture and Principal of the Agricultural Campus of Dalhousie University, Nova Scotia for 10 years (2013-23). Before 2013 David had held Dean and Senior Leadership positions at 3 other Universities including Hartpury University, The University of Derby, and The NAFC Marine Centre – University of the Highlands & Islands, Shetland.
David’s academic interests lie in aquaculture and fisheries management, but he has a passion and enthusiasm for sustainable food production systems and feeding a global population of 10 billion people by 2050. He has held the position of Chair of the Nova Scotia Provincial Aquaculture Science Advisory Committee (2015-23); Chair of the International Agriculture Section of the North American Association of Public and Land-grant Universities (2019-21); a founding member of the North American Agricultural Advisory Network Steering Committee (2021-23); member of the Canadian Agricultural Human Resource Council taskforce (2021-23)
David gained his B.Sc (Hons) in Marine Biology from the University College of North Wales, Bangor, and his Ph.D from Rhodes University in South Africa. He is a Fellow of the Higher Education Academy and was awarded the Queen Elizabeth II Platinum Jubilee medal for services to agriculture and higher education in 2022.
Affiliations and expertise
University of Niagara Falls, CanadaRead Future Food Systems on ScienceDirect