Suchergebnisse

La Commission Européenne fi nance plusieurs réseaux académiques internationaux avec des objectifs orientés vers l'éducation et la formation, la recherche et les relations avec les industries et les gouvernements. En particulier dans le domaine alimentaire le réseau ISEKI_Food (Integrating Safety and Environment Knowledge In Food towards European Sustainable Development (http://www.iseki-food.eu/) fut initié il y a 11 ans. Ce réseau s'est développé, montrant que les aspects internationaux des Sciences et Procédés Alimentaires sont de plus en plus importants pour les gouvernements, l'industrie et l'enseignement. The European Commission has been fi nancing several internacional academic networks, which the objectives are towards topics related with education/training, research, industry and governments. Particularly in the food fi eld, the ISEKI_Food (Integrating Safety and Environment Knowledge In Food towards European Sustainable Development - (http://www.iseki-food.eu/) network was initiated eleven years ago. This network has been expanding, demonstrating that international aspects of food science and engineering, as well as related subjects, are more and more important for governments, industry and the academics.

After over a decade of leading research work which has examined the political economy and globalization of the 'industrial' agro‐food system it is clear that there are now important new challenges associated with the incorporation of nature, consumption and alternative food networks. Taking David Goodman's recent paper (Sociologia Ruralis 1999, no. 1) as a starting point, this discussion not cautions against a premature and over‐generalized rejection of political economy on the basis of concepts based upon actor‐network theory. Questions of food governance expose the asymmetry in power relations in food networks, whether conventional or alternative. Moreover, while accepting the need to examine the 'hybridity' of nature‐society relations, this needs to be done in ways which expose the degree of interconnection through the development of micro‐analytical research and the development of 'middle‐level' concepts.

This fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program.

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

"Human impacts are dramatically altering our natural ecosystems. The implications of these human impacts on the sustainability and functioning of these amazingly complex entities remains uncertain. As a result, food web theory has experienced a proliferation of research that seeks to address this critical area. This book synthesizes modern and classical results into a general theory. Finally, this book takes this general theoretical framework and discusses the implications of human impact for the stability and sustainability of ecological systems"--

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.

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.

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.