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Improving food security depends on identifying the indicators of food insecurity that must be monitored and addressed by the policy makers and implementers. This paper investigates the dynamics of trade in food products and food security in Nigeria. Using descriptive approaches, the findings show that Nigeria markedly recorded an adverse TBI in total agri-food trade and many food products. Remarkably, the five mostly exported (i.e. cocoa, fruits and nuts, oilseeds, tobacco) and five mostly imported (wheat, edible products, fish, sugar, milk and cream) food products accounted for 78% and 70% of total food exports and imports in the country. The study also reveals that Nigeria has been grossly food insecure driven by indicators, such as infrastructure deficit, population growth, poverty, corruption, inadequate government support to farmers and absence of safety net programmes. The Nigerian government and other stakeholders should holistically invest and implement agricultural policies to improve food security and earnings in many food products. Keywords: accessibility, affordability, availability, food insecurity, poverty, TBI

After outlining the 2006-2008 world food price spike & consequent shortage, factors driving the crisis are identified: commodities & commodity futures speculation; diversion of foodstock for agrofuel or biofuel, eg, ethanol; & long-term structural & policy dimensions, particularly structural adjustment. To illustrate the deleterious impact of structural adjustment programs, attention is given to the Mexican tortilla crisis, the rice deficit in the Philippines; & the African food deficit. The centrality of capitalism to these crises is noted, asserting that the capitalist industrial agriculture model is a threat to the peasant mode of production. However, the emergence of an international peasant movement against the hegemony of capitalist industrial agriculture is acknowledged. The implications of the current global economic crisis on the long-term displacement of peasant agriculture by capitalist agriculture are touched on in closing. Adapted from the source document.

Currently, the problem of food supply to the regions and strengthening national food security is one of the criteria for the survival and development of any state. During the period of systemic state transformations in Russia, under the pressure of geopolitical factors, the issues of food supply have become particularly acute. the food problem rightfully occupies one of the central places in scientific research and practical discussions. The article is made using general scientific methods of cognition. The research is based on well-known scientific publications on the topic under consideration. The relationship between food supply and food security is considered. The scientific contribution is as follows: the organizational and managerial levels of the system of legal institutions that distinguish between the concepts of food supply and food security are defined; considers the systemic nature of food supply as a factor of food security; the institutional and functional structure of the food supply system is shown. The results of this study are of practical importance for state and municipal authorities in the organization and management of the food supply system.

Food sovereignty is about the right to healthy food and the right to have control over one's food. This article examines opportunities and challenges in the efforts of Feast Down East (FDE), a local food systems movement in Southeastern North Carolina, to develop a food sovereignty program linking limited resource consumers and growers in an effort to provide access to healthy, affordable, and culturally appropriate foods in a low-income community. Several FDE initiatives attempt to address common problems in limited resource communities, such as food insecurity, food access, and knowledge about healthy food preparation. "Fresh markets," which are run by low-income consumers and sell affordable produce, link limited resource farmers to urban, low-income public housing neighborhoods. Nutrition and cooking classes are offered at the market sites, and recipes are distributed at the point of sale. FDE's Food Sovereignty Program also partners with other organizations, such as Food Corps to raise awareness about healthy eating in schools, and two local nonprofits to provide fresh produce boxes to low-income residents. Surveys of 16 program participants conducted by extension leaders indicate increases in food security, healthy eating habits, and physical activity among participants. Semistructured interviews with four community resident leaders illuminate some of the barriers of neighborhood effects and other challenges in cultivating food sovereignty, such as living conditions, politics of place, and broader inequalities. Additional initiatives that address food sovereignty in limited resource communities are needed as a means of expanding access and gaining additional knowledge about challenges in doing so.

Intro -- LOCAL FOOD SYSTEMS: MARKETS, TRENDS AND FEDERAL PROGRAMS -- LOCAL FOOD SYSTEMS: MARKETS, TRENDS AND FEDERAL PROGRAMS -- CONTENTS -- PREFACE -- Chapter 1 THE ROLE OF LOCAL FOOD SYSTEMS IN UNITED STATES FARM POLICY -- SUMMARY -- INTRODUCTION -- LOCAL FOOD MARKETS -- Estimated Market Size -- Definitions of Local Foods -- "Local" Based on Distance Traveled -- "Local" Based on Marketing Outlet -- "Local" Based on Perceived Attributes -- Types of Businesses and Operations -- Farmers' Markets -- Farm-to-School Programs -- Community-Supported Agriculture (CSA) -- Community Gardens and School Gardens -- Food Hubs and Market Aggregators -- Kitchen Incubators and Mobile Slaughter Units -- FEDERAL PROGRAMS AND INITIATIVES -- Selected USDA Programs -- Loans for Local Food Produ -- Local Food Purchases in Child Nutrition Programs -- Grants for Farm-to-School Programs -- Other USDA Actions -- Non-USDA Programs -- Administration's Initiatives -- "Know Your Farmer, Know Your Food" Initiative -- Regional Innovation Initiative -- Healthy Food Financing Initiative -- CONGRESSIONAL ACT -- Legislative Options -- Pending Bills in the 112th Congress -- Considerations for Congress -- APPENDIX. OVERVIEW OF SELECTED FEDERAL PROGRAMS -- Marketing and Promotion -- Specialty Crop Block Grant Program -- Farmers' Market Promotion Program -- Farmers' Market Nutrition Programs -- Federal State Marketing Improvement Program -- Business Assistance -- Value-Added Producer Grants -- Beginning Farmer and Rancher Development Program -- Small Business Innovation Research -- Agricultural Management Assistance -- Community Outreach and Assistance Partnership Program -- Sustainable Agriculture Research and Education -- Rural and Community Development Programs -- Rural Cooperative Development Grant -- Business and Industry Guaranteed Loan Program -- Community Facilities

Intro -- Preface -- Acknowledgments -- Contents -- Contributors -- Chapter 1: Purposes and Principles of Shelf Life Determination -- 1.1 Purposes -- 1.1.1 Stakeholders -- 1.1.1.1 Business Development -- 1.1.1.2 Logistics -- 1.1.1.3 Science -- 1.1.1.4 Regulatory -- 1.1.1.5 Consumers -- 1.1.2 Assuring Quality and Wholesomeness of Food through Code Dates -- 1.1.2.1 Use by, Sell by, Best by, Best Before, Best If Used by, and Enjoy by -- 1.1.2.2 Food Waste -- 1.1.3 Expiration = Decision Time -- 1.1.3.1 Distressed Product -- 1.1.3.2 Donation -- 1.1.3.3 Diversion -- 1.1.3.4 Destruction -- 1.1.3.5 Scandal -- 1.2 Principles of Shelf Life Determination -- 1.2.1 Quality Deterioration Rates -- 1.2.2 Defining Quality Factors -- 1.2.2.1 Microbiological Profiles -- 1.2.2.2 Consumer Acceptance -- 1.2.3 Shelf Life Testing -- 1.2.4 Summary -- References -- Chapter 2: Food Safety Factors Determining Shelf Life -- 2.1 Introduction -- 2.2 Food Safety Concerns for Extended Shelf Life Foods -- 2.2.1 Yersinia enterocolitica -- 2.2.2 Bacillus cereus -- 2.2.3 Non-Proteolytic Clostridium botulinum -- 2.2.4 Listeria monocytogenes -- 2.3 Challenge Studies and Shelf Life -- 2.4 Summary -- References -- Chapter 3: Microbial Growth and Spoilage -- 3.1 Introduction -- 3.2 Role of Temperature in Shelf Life -- 3.3 Storage Temperatures and Microbial Growth -- 3.3.1 Freezing Temperatures -- 3.3.2 Refrigeration Temperatures -- 3.4 Shelf-Life Determination -- 3.5 Accelerated Shelf-Life Testing for Refrigerated Foods -- 3.6 Chemical Indicators of Microbial Growth -- 3.7 Shelf Life of Specific Food Types -- 3.7.1 Fresh Produce -- 3.7.2 Pasteurized Milk and Dairy Products -- 3.7.3 Plant-Based Protein Products -- 3.7.4 Fresh Seafood -- 3.7.5 Raw Meat and Poultry -- 3.7.6 Further Processed Meat, Poultry, and Fish -- 3.8 Conclusion -- References.