Food Losses and Waste, Beyond in Food Supply Chains: Retaining Optimum Nutrient Density | Chapter 5 | Current Perspectives in Agriculture and Food Science Vol. 8

 

The present study explores the value of a holistic focus on the losses of nutrient density in food products where nutrients are lost within food systems. The paper is designed to open the debate around the loss of nutrient density and to discuss some of the existing research that might be drawn upon in a transdisciplinary approach. “Food systems” as a concept draws upon systems thinking and facilitates a transdisciplinary approach to address the complexity of delivering the Sustainable Development Goals in developed and developing food regimes.

 

Previous research has assessed the causes of food loss and waste (FLW) and their effects on food accessibility and, consequently, nutrient availability using a food supply chain/systems approach. A key component of the sustainable agenda is making the most nutrients possible for the world's expanding population, and it is recognized that continuing to enhance food production is no longer the only way to achieve this.

 

However, there is a drive for greater efficiency, not simply in the resources deployed, but in the utilization of the food produced.

 

The study argues that FLW are not the only sources of nutrient loss within a supply chain and that there is a loss of nutrient density as the food progresses through the supply chain with the deterioration of nutrients in food within the food supply chain. It is argued here that in parallel to the management of loss and waste, there is a further need for a research agenda to explore the reality of the loss of nutrient density holistically as it passes from farm to fork, building on the existing scientific research at each tier within the supply chain.

 

This paper extends the perspective of losses of nutrients beyond food loss and waste and calls for a transdisciplinary investigation of the losses of nutritional density throughout the supply chain in food that reaches the consumer. Bringing the food system into the nutritional discourse enables a greater understanding of the mutual interconnectivity and produces a more holistic approach that offers so much worth to our understanding of how the supply chain can retain and deliver optimal nutritional density for the consumer.

 

 

Author(s) Details

 

Jane Eastham

Department of Food Land and Agribusiness Management (FLAM), Harper Adams University, Newport, UK.

Annette Creedon

British Nutrition Foundation, London, UK.

 

 

Please see the link:- https://doi.org/10.9734/bpi/cpafs/v8/3838G

Female Agripreneurs' Strategies for Coping with Climate-Driven Food System Disruptions | Chapter 3 | Economics and Entrepreneurship: The Proceedings of the 10th International Conference on Business and Management Dynamics (ICBMD), Edition 1

Climate change continues to disrupt food systems around the globe. Climate change adaptation efforts for enhanced food production and quality contribute to increased production costs. The study sought to investigate the coping mechanisms that significantly contribute towards the sustainability of female agripreneurs in a dire situation brought by the discrepancies within the food systems synergy due to climate change. The study was conducted in the Thulamela local municipality in the Limpopo Province. Structured questionnaires were handed to 173 study participants during the in-person interview sessions, who were selected using the purposive sampling technique. A Binary Logistic Regression model was used to determine the observed discrepancies within the food production system caused by climate change. The Binary Logistic Regression model was used for its strength to provide a precise understanding of the relationship between business ownership, which is dichotomous and observed climate change discrepancies, which propelled the development of coping mechanisms. The study used three coping mechanism approaches related to the agribusiness's scope: industry, commerce, and trade. The study findings also indicated that female agripreneurs prioritized indigenous crops to minimize the cost of production while integrating traditional climate change strategies for other commodities. Within the commerce segment, new marketing initiatives, such as using marketing influencers and home delivery, enhanced customer recruitment and retention in the absence of marketing contracts. The study recommends the regulation of agricultural markets at a regional level to minimize market price volatility.

 

Author (s) Details

 

Mpho Tshikororo
Department of Agricultural Economics and Agribusiness, Faculty of Science, Engineering & Agriculture, University of Venda, South Africa.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49238-53-4/CH3

Food Losses and Waste, Beyond in Food Supply Chains: Retaining Optimum Nutrient Density | Chapter 5| Current Perspectives in Agriculture and Food Science Vol. 8

The present study explores the value of a holistic focus on the losses of nutrient density in food products where nutrients are lost within food systems. The paper is designed to open the debate around the loss of nutrient density and to discuss some of the existing research that might be drawn upon in a transdisciplinary approach. “Food systems” as a concept draws upon systems thinking and facilitates a transdisciplinary approach to address the complexity of delivering the Sustainable Development Goals in developed and developing food regimes.

Previous research has assessed the causes of food loss and waste (FLW) and their effects on food accessibility and, consequently, nutrient availability using a food supply chain/systems approach. A key component of the sustainable agenda is making the most nutrients possible for the world's expanding population, and it is recognized that continuing to enhance food production is no longer the only way to achieve this.

However, there is a drive for greater efficiency, not simply in the resources deployed, but in the utilization of the food produced.

The study argues that FLW are not the only sources of nutrient loss within a supply chain and that there is a loss of nutrient density as the food progresses through the supply chain with the deterioration of nutrients in food within the food supply chain. It is argued here that in parallel to the management of loss and waste, there is a further need for a research agenda to explore the reality of the loss of nutrient density holistically as it passes from farm to fork, building on the existing scientific research at each tier within the supply chain.

This paper extends the perspective of losses of nutrients beyond food loss and waste and calls for a transdisciplinary investigation of the losses of nutritional density throughout the supply chain in food that reaches the consumer. Bringing the food system into the nutritional discourse enables a greater understanding of the mutual interconnectivity and produces a more holistic approach that offers so much worth to our understanding of how the supply chain can retain and deliver optimal nutritional density for the consumer.

 

Author (s) Details

 

Jane Eastham,
Department of Food Land and Agribusiness Management (FLAM), Harper Adams University, Newport, UK.

 

Annette Creedon,
British Nutrition Foundation, London, UK.

Please see the book here:- https://doi.org/10.9734/bpi/cpafs/v8/3838G