Tackling Climate Change Through Livestock
Tackling Climate Change Through Livestock

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2013

Total Pages: 139

ISBN-13: 925107920X

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Greenhouse gas emissions by the livestock sector could be cut by as much as 30 percent through the wider use of existing best practices and technologies. FAO conducted a detailed analysis of GHG emissions at multiple stages of various livestock supply chains, including the production and transport of animal feed, on-farm energy use, emissions from animal digestion and manure decay, as well as the post-slaughter transport, refrigeration and packaging of animal products. This report represents the most comprehensive estimate made to-date of livestocks contribution to global warming as well as the sectors potential to help tackle the problem. This publication is aimed at professionals in food and agriculture as well as policy makers.

Climate-Smart Food
Climate-Smart Food

Author: Dave Reay

Publisher: Springer

Published: 2019-01-01

Total Pages: 201

ISBN-13: 3030182061

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This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the worlds farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, its time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellors Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetimes carbon.

Making Better Policies for Food Systems
Making Better Policies for Food Systems

Author: OECD

Publisher: OECD Publishing

Published: 2021-01-11

Total Pages: 282

ISBN-13: 9264967834

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Food systems around the world face a triple challenge: providing food security and nutrition for a growing global population; supporting livelihoods for those working along the food supply chain; and contributing to environmental sustainability. Better policies hold tremendous promise for making progress in these domains.

Milk and Dairy Foods
Milk and Dairy Foods

Author: A. K. M. Humayun Kober

Publisher: CRC Press

Published: 2024-07-26

Total Pages: 324

ISBN-13: 1040042155

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Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers the milk processing and manufacturing process of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods. The text discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods. Key Features Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases Focuses the processing techniques of high-quality value-added products Covers various kinds of dairy foods, their production, nutritive values, and health attributes Includes quality control and the chemotherapeutic value of different dairy foods including South Asian traditional dairy foods Reviews a range of dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods Discusses dairy food innovations from production to nutritional and health attributes Illustrates more than 200 key concepts Highlights the role of the dairying in supporting the achievement of the UN sustainable development goals Each chapter includes learning objectives as well as a bubble box for the convenience of readers Each chapter contains value-added dairy items/issues with the latest information that is crucial for students, professionals, and readers This book is meant for undergraduate and postgraduate students in food science, dairy science, nutrition, microbiology, medical, veterinary, biotechnology & allied disciplines, and those involved in formulating and producing dairy foods.

Food Wastage Footprint
Food Wastage Footprint

Author:

Publisher: Food & Agriculture Organization of the UN (FAO)

Published: 2013

Total Pages: 68

ISBN-13:

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"This study provides a worldwide account of the environmental footprint of food wastage along the food supply chain, focusing on impacts on climate, water, land and biodiversity, as well as economic quantification based on producer prices ..."--Introduction.