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In: Journal of international affairs, Band 67, Heft 2, S. 19-34
ISSN: 0022-197X
In: Study guide series on the United Nations and related agencies 2
In: Food science and technology series
In: Women in agriculture, 3
The paper reviews women's responsibilities for cash and staple crop production, for secondary and gathered foods, for animal production, fisheries, and food handling within the context of food security. The constraints are examined, possible remedies delineated for each of these sectors and policy implications considered
World Affairs Online
In: IDS bulletin, Band 368, Heft 3, S. 82-86
ISSN: 0265-5012, 0308-5872
In: Food in Asia and the Pacific
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
In: Food science and technology series
In: Nutrition and Diet Research Progress
Intro -- FOOD AWAY FROM HOME AND FOOD AT HOME DEMAND AND NUTRITIONAL QUALITY RESEARCH -- FOOD AWAY FROM HOME AND FOOD AT HOME DEMAND AND NUTRITIONAL QUALITY RESEARCH -- CONTENTS -- PREFACE -- Chapter 1 THE DEMAND FOR DISAGGREGATED FOOD- AWAY-FROM-HOME AND FOOD-AT-HOME PRODUCTS IN THE UNITED STATES* -- ABSTRACT -- SUMMARY -- What Is the Issue? -- What Did the Study Find? -- How Was the Study Conducted? -- INTRODUCTION -- PREVIOUS RESEARCH ON MODELING DEMAND FOR FOOD AWAY FROM HOME -- Data -- ESTIMATION APPROACH -- Estimation of First- and Second-Stage Demand -- Approximating Unconditional Elasticities of Demand -- NEW ESTIMATES OF DEMAND FOR DISAGGREGATED FOOD-AWAY-FROM-HOME AND FOOD-AT-HOME PRODUCTS -- First-Stage Estimates of Demand Elasticities for Composite Goods -- Conditional Elasticities of Demand for Disaggregated Food Products -- Unconditional Elasticities of Demand for Disaggregated Food Products -- Cereals and Bakery Products -- Meat and Eggs -- Dairy -- Fruits and Vegetables -- Nonalcoholic Beverages -- Other FAH -- FAFH and Alcohol -- POTENTIAL POLICY IMPLICATIONS -- CONCLUSION -- REFERENCES -- APPENDIX TABLES -- APPENDIX: DERIVATIONS OF THE GENERALIZED ORDINARY DIFFERENTIAL DEMAND SYSTEM (GODDS) -- End Notes -- End Notes for Appendix -- Chapter 2 NUTRITIONAL QUALITY OF FOOD PREPARED AT HOME AND AWAY FROM HOME, 1977-2008* -- ABSTRACT -- SUMMARY -- What Is the Issue? -- What Did the Study Find? -- How Was the Study Conducted? -- INTRODUCTION -- DATA AND METHODS -- The Data: 1977-78 and 2005-08 -- Methods -- CHANGES IN THE NUTRITIONAL QUALITY OF FOOD PREPARED AT HOME AND AWAY FROM HOME: 1977-2008 -- Food Prepared Away from Home Grabs a Larger Share of Caloric Intake -- Intake of Total Fat Fell Substantially -- Calcium Density Fell for School Foods -- NUTRITIONAL QUALITY OF FOODS, BY FOOD SOURCE: 2005-08
Front Cover -- Saving Food -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Introduction to global food losses and food waste -- 1.1 Introduction -- 1.2 System definition -- 1.2.1 Food losses and food waste -- 1.2.2 Food supply chain -- 1.2.3 Food commodity groups -- 1.2.4 Geographical and temporal boundary -- 1.3 Food losses and food waste quantification -- 1.3.1 Bibliometric analysis of literature -- 1.3.1.1 Type of publications -- 1.3.1.2 Temporal trend for year of publications and estimation -- 1.3.1.3 Distribution of countries -- 1.3.1.4 Food supply chain coverage -- 1.3.2 Different methods used for food losses and food waste quantification -- 1.3.2.1 Overview of methods -- 1.3.2.2 Advantages and disadvantages of methods -- 1.3.3 Food losses and food waste in general -- 1.3.3.1 Farm losses and waste -- 1.3.3.2 Postharvest losses and waste -- 1.3.3.3 Consumer food waste -- 1.3.3.4 Comparison of food losses and food waste for different development levels of countries -- 1.4 Implications for future -- 1.5 Conclusions -- References -- 2 Soil and crop management to save food and enhance food security -- 2.1 Introduction: enhancing food security by reducing yield loss -- 2.2 Yield loss and food security -- 2.3 Preserving soil health: an imperative if we want to feed the future -- 2.3.1 Land availability and soil quality: undertaking a precautionary approach -- 2.3.2 The role of soil organic matter in preventing soil degradation and maintaining yields -- 2.4 Unsustainable agricultural practices and their effect on yield loss -- 2.4.1 "Soil fatigue" and yield decline -- 2.4.2 The effect of synthetic fertilizers on pests and soil health -- 2.5 Agricultural practices for a more sustainable agriculture -- 2.5.1 Conservation agriculture -- 2.5.1.1 Principles of conservation agriculture.
In: http://hdl.handle.net/2097/37769
Citation: Fish, Frances Walker. Some foods and their adulteration. Senior thesis, Kansas State Agricultural College, 1905. ; Morse Department of Special Collections ; Introduction: When people are in a low state of civilization the foods consumed are such as may be found near their homes and are not changed much from in which they are grown. As civilization advances the taste of the people develops and a greater variety of food is demanded. This desire for a variety in diet has led to the great industries which deal with the varied preparations of foods. The spirit of democracy in this age leads everyone to desire all the luxuries which are produced and the manufacturer, in his endeavor to meet this demand, must produce all kinds of articles at low cost When the people want an article at a price below the cost of production the manufacturer is encouraged to substitute cheaper materials and make as good an article as he can to satisfy the demand. When the consumer understands the difference between the two articles this is a commendable business and increases the prosperity of the country. It is a good thing for the people to have a great variety of food stuffs within their reach but the advantage to the consumer is entirely destroyed when the substitution of poorer material is made without his knowledge and he buys an article which is not of the quality he supposes it to be.
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