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What are the challenges to the food system in Hawai'i? Food and Power in Hawai'i explores issues facing the way we eat and produce (or do not produce) food in Hawai'i. Given its island geography, high dependence on imported food has been portrayed as the primary problem, and localization has been proposed as the dominant solution in Hawai'i. But the book argues that much more is needed to transform the food system into one that is just, equitable, secure, and healthy. The book points out the diversity of the challenges Hawai'i faces-energy-intensive farming; gendered and racialized farming populations; controversies over the ownership, costs, and benefits of biotechnology; high food insecurity for marginalized communities; and stratified access to nutritious foods. Defying the reductive approach that looks only at calories or tonnage of food produced and/or consumed in the state as the indicator of the soundness of the food system, the book points out how the food problems are necessarily layered with other sociocultural and economic problems and uses food democracy as the guiding framework. "Food and Power in Hawai'i" explores various issues, including agriculture, land use, colonialism, biotechnology, agricultural tourism, and farmers' markets; and explains how these issues relate to movements toward food democracy

This guide provides extended information to support the Healthy Ireland Food Pyramid 2016, which is based on international best practice and tailored to meet the specific needs of Ireland?s population. These healthy eating guidelines are designed to protect people at every age and stage (from five years old) against heart disease and cancer, which are the major causes of diet-related ill health in this country. This guide provides the reasons behind recommendations such as why eating different-coloured vegetables is protective and why different fats and oils are best, as well as covering issues such as how to use nutrition labelling to select the best foods, etc. This food guide includes information on food safety and food legislation relating to nutrition in Ireland. For example, it explains in detail how to safely maintain vitamin D status at Ireland?s latitude given the natural food sources, fortified food and food supplements available. Now that nutrition labelling is mandatory, this guide includes advice on how these labels can be used to guide consumers towards healthy choices from the ever-increasing variety of foods on offer (e.g. cereals and yogurts). In addition, this guide describes how exposure to contaminants such as acrylamide can be minimised and how reformulation by the food industry can positively impact Ireland?s food environment. Finally, it highlights the importance of accurate allergen labelling in keeping consumers safe, in addition to the many other nutritional issues that health professionals, catering services and food businesses in Ireland encounter.

This account of two foods from Lao People's Democratic Republic -- crisps or chips made from either Lao river algae or wild cassava -- contends that as they become harder to find in Lao, they become more valued in North America & Europe. The chips are not a staple food to anyone. They originated during periods of food insecurity or seasonal scarcity, when Lao women were obliged to collected wild foods from the forest such as the algae & cassava. Thus they might be called 'hunger foods'. But some found their way to the markets of Vientiane where they were discovered by food importers from the West, always looking for unique specialties to sell in niche markets of elite Western chefs & consumers. Thus what is a hunger food in its homeland has become an expensive Lao heritage food abroad. References. J. Stanton

Access to sufficient safe food is a basic requirement for human health. Ensuring food safety and security in a highly globalized world presents increasingly difficult, and often under-appreciated challenges, for governments, commercial organizations and individuals alike. Food security is undoubtedly amongst the most pressing of challenges confronting the world in the twenty-first century. The FAO definition (1996) highlights the importance of ensuring that all people have access to safe, nutritious, preferred food, rather than simply ensuring that sufficient food is produced. A large part of food security is assuring the food is safe from a chemical, physical or biological aspect. According to UN, access to a safe and secure food supply is a basic human right. Everyone needs food and needs it every day either plant sources or animal sources or both. Food safety must be an integral part in the nutrition and food security policies and programs. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. A key challenge to scale up nutrition, public health and food security/food safety globally is to better leverage existing capacity and research working towards evidence-based decisions. Food safety deals with safeguarding the own national food supply chain from the introduction, growth or survival of hazardous microbial and chemical agents. Food safety and food security (food availability) are essential goals that need to be met to protect and improve human health and nutrition. ; BG; bg; EFSAfocalpoint@mzh.government.bg

This book explores the links between food and democracy.℗ℓ It addresses how democratic principles can be used to shape our food system and takes a practical ℓ́ℓhow-toℓ́ℓ approach to using democratic processes to regain control of the food we eat. It also highlights what food democracy looks like on the ground and how individuals, communities and societies can be empowered to access, cook and eat healthy food in ways that are sustainable. Food democracy, as a concept, is a social movement based on the idea that people can and should be able to actively participate in shaping the food system rather than being passive spectators.℗ℓ The book is useful for university and advanced TAFE courses that cover topics examining food in health sciences, social sciences and other areas of study. It is also relevant to health practitioners, nutritionists, food advocates, policy makers and others with a keen interest in exploring an alternative to the industrial food system known as ℓ́ℓBig Food.ℓ́ℓ