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This book explains the transfer of energy between living things--known as the food chain--in a way that allows any reader to grasp the scientific principles behind food chains and food webs. The diets of herbivores, carnivores, and omnivores are explained, as well as other types of diets, and the flow of energy between these groups is made clear with arrowed diagrams and colorful pictures that show where different species derive their energy. Also examined are the effects different habitats have on the food chain, and how food chains in different environmental regions can be contrasted.

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.

Short food supply chains (SFSCs) rely primarily on local production and processing practices for the provision of food and are, in principle, more sustainable in social, economic and environmental terms than supply chains where production and consumption are widely separated. This book reviews and assesses recent initiatives on this topic from an interdisciplinary perspective. In theoretical terms it draws on and advances two key concepts, namely, place (particularly embeddedness in local economic networks and communities) and governance (particularly in addressing sustainability concerns in an inclusive and socially just manner). Empirically, the book examines a diverse set of SFSCs such as small-scale entrepreneurship, farmers' markets, community supported agriculture and grassroots and solidarity networks. The main examples discussed are from Europe and North America, but the issues are applicable in a global context. The book is of interest to advanced students, researchers and professionals in food studies, sociology, geography, planning, politics and environmental studies.

: Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of "meat processing" and "Ready to Eat" foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.