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19 Climate-smart food systems

  • Christiana Eleojo Aruwa and Oluwatosin Ademola Ijabadeniyi
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Food Science and Technology
This chapter is in the book Food Science and Technology

Abstract

Climate change (CC) constitutes a core business risk for the food sector, its beneficiaries, and to the relevant agri-food industry stakeholders. Now more than ever, this has resulted in a critical examination of the food carbon footprints, especially along the food production, demand, and supply value chains. In order to avoid food insecurity and major losses to food industry actors, it has become essential that “climate-smart” technologies be put at the center of policy and decision-making to ensure food security and safety in the long run. Climate-smart techniques and practices are aimed at enhancing the food value chains by reducing inefficiencies, adapting food producers to climate change (CC) impacts, and reducing greenhouse gas (GHG) emissions that threaten food production or consumption, for sustained nutrition and health. The derivatives of such climate-smart systems/technologies are usually referred to as climate-smart foods. In view of the foregoing, this chapter aims to give an in-depth insight into climate-smart food systems (CSFTs) for ensuring food security, improving livelihoods and income for all food industry stakeholders, and mitigating climate change impacts. In addition, it throws spotlight on the determinant factors for the adoption of climate-smart technologies, scenarios where these technologies have been successfully applied, corporate’s contribution to enabling CSFSs, and bio-innovations targeting climate change mitigation.

Abstract

Climate change (CC) constitutes a core business risk for the food sector, its beneficiaries, and to the relevant agri-food industry stakeholders. Now more than ever, this has resulted in a critical examination of the food carbon footprints, especially along the food production, demand, and supply value chains. In order to avoid food insecurity and major losses to food industry actors, it has become essential that “climate-smart” technologies be put at the center of policy and decision-making to ensure food security and safety in the long run. Climate-smart techniques and practices are aimed at enhancing the food value chains by reducing inefficiencies, adapting food producers to climate change (CC) impacts, and reducing greenhouse gas (GHG) emissions that threaten food production or consumption, for sustained nutrition and health. The derivatives of such climate-smart systems/technologies are usually referred to as climate-smart foods. In view of the foregoing, this chapter aims to give an in-depth insight into climate-smart food systems (CSFTs) for ensuring food security, improving livelihoods and income for all food industry stakeholders, and mitigating climate change impacts. In addition, it throws spotlight on the determinant factors for the adoption of climate-smart technologies, scenarios where these technologies have been successfully applied, corporate’s contribution to enabling CSFSs, and bio-innovations targeting climate change mitigation.

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributing authors XI
  5. Introduction XV
  6. Part 1: Postharvest handling and food processing
  7. 1 The food industry: yesterday, today, and tomorrow 1
  8. 2 Postharvest handling of fresh produce 29
  9. 3 Cereals and cereal products 81
  10. 4 Processing operations and effects on the characteristics of legume grains for food system applications 111
  11. 5 Meat and meat products processing 127
  12. 6 Fish and shellfish processing 153
  13. Part 2: Food microbiology and use of microorganisms
  14. 7 Microbial food spoilage of selected food and food products 173
  15. 8 Microbiological safety of foods 193
  16. 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products 215
  17. 10 Application of biotechnology in the food industry 235
  18. Part 3: Food chemistry, analysis and nutrition
  19. 11 Dietary nutrients, antinutritional factors, and valorization of food waste 281
  20. Part 4: Product development, sensory evaluation, and packaging
  21. 12 Food trends and development of new food products 323
  22. 13 Understanding sensory evaluation of food 343
  23. 14 Food packaging and packaging innovations 361
  24. Part 5: Food innovations and nonthermal processing
  25. 15 Blockchain and food traceability 391
  26. 16 Big data and the food industry 409
  27. 17 Nonthermal processing techniques for innovative food processing 425
  28. 18 Food scanners: applications in the food industry 445
  29. 19 Climate-smart food systems 465
  30. Part 6: Food business, management and regulation
  31. 20 Food entrepreneurship: principles and practice 489
  32. 21 Food regulations and governance 507
  33. 22 Food supply chain in the pandemic era 531
  34. Part 7: Outlook
  35. 23 Food science and technology: trends and future prospects 571
  36. Final sentence: Conclusion, relevance of your book to the target group 579
  37. Index 581
https://doi.org/10.1515/9783111013107-019

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributing authors XI
  5. Introduction XV
  6. Part 1: Postharvest handling and food processing
  7. 1 The food industry: yesterday, today, and tomorrow 1
  8. 2 Postharvest handling of fresh produce 29
  9. 3 Cereals and cereal products 81
  10. 4 Processing operations and effects on the characteristics of legume grains for food system applications 111
  11. 5 Meat and meat products processing 127
  12. 6 Fish and shellfish processing 153
  13. Part 2: Food microbiology and use of microorganisms
  14. 7 Microbial food spoilage of selected food and food products 173
  15. 8 Microbiological safety of foods 193
  16. 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products 215
  17. 10 Application of biotechnology in the food industry 235
  18. Part 3: Food chemistry, analysis and nutrition
  19. 11 Dietary nutrients, antinutritional factors, and valorization of food waste 281
  20. Part 4: Product development, sensory evaluation, and packaging
  21. 12 Food trends and development of new food products 323
  22. 13 Understanding sensory evaluation of food 343
  23. 14 Food packaging and packaging innovations 361
  24. Part 5: Food innovations and nonthermal processing
  25. 15 Blockchain and food traceability 391
  26. 16 Big data and the food industry 409
  27. 17 Nonthermal processing techniques for innovative food processing 425
  28. 18 Food scanners: applications in the food industry 445
  29. 19 Climate-smart food systems 465
  30. Part 6: Food business, management and regulation
  31. 20 Food entrepreneurship: principles and practice 489
  32. 21 Food regulations and governance 507
  33. 22 Food supply chain in the pandemic era 531
  34. Part 7: Outlook
  35. 23 Food science and technology: trends and future prospects 571
  36. Final sentence: Conclusion, relevance of your book to the target group 579
  37. Index 581
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