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Creating Food Futures

Author: Janice Jiggins
Publisher: CRC Press
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A global transformation in food supply and consumption is placing our food security at risk. What changes need to be made to the ways we trade, process and purchase our food if everyone in the world is going to have enough wholesome food to eat? Is there genuine scope for creating food futures that embrace considerations such as ecological sustainability and social equity as well as placing good food on the table - and making money? Drawing upon examples of innovative food chains in Europe, Canada, Africa and Latin America, leading academics and practitioners challenge the idea that individuals are powerless in the face of global supply chains and the legal apparatus protecting them. The authors do not, however, underestimate the scale of the task at hand. They explore the tensions and dilemmas inherent in innovative practice - such as the ethics of mainstreaming, balancing a variety of goals and the ways in which success is defined - as well as presenting success stories and explaining how they were achieved. Creating Food Futures provides you with inspiring examples of what is being done and thought-provoking suggestions for future work.


Global Food Futures

Author: Brian Gardner
Publisher: Bloomsbury Publishing
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By 2050 the world will be faced with the enormous challenge of feeding 9 billion people despite being affected by climate change, rising energy costs and pressure on food growing land and other major resources. How will the world produce 70% more food by 2050 to feed a projected extra 2.3 billion people? What will be the impact of food shortages and high prices on areas in crisis such as sub-Sahara Africa? Where will future production growth come from? And how do we balance the need for environmental protection with sustainable agricultural production methods? This is the first text to present a scholarly, balanced approach to the contentious area of food production and supply up to 2050 - offering a readable and well-informed account which tackles the global food situation in all its totality, from agricultural production, technological advance, dietary concerns, population changes, income trends, environmental issues, government food and agriculture policy, trade, financial markets, macroeconomics and food security. Highly accessible and written by a specialist author with experience as an agricultural analyst, policy advisor and researcher, Global Food Futures synthesises the key issues in one volume.


Food Futures

Author: Gemma Warriner
Publisher: Promopress
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Food Futures is a compilation of unique design projects that act as visual stimulus for designers and food enthusiasts alike, illustrating the possibilities that new technologies open up to designers and the different ways society perceives food. The aestheticisation of food is a growing phenomenon for both designers and consumers alike. Designers are increasingly identifying food as an object that speaks a global language, as an effective communication medium to visualise and express their ideas. Aside from the role a designer plays in the process of food fabrication, industrial practices too contribute to the alteration of shape, colour, scent and consistency of food, transforming it before our eyes, for our eyes. Food Futures seeks to exist as a stimulating visual collection of experimentation and innovation in food design, posing questions and challenging how we perceive this everyday commodity. Food Futures is structured in three main sections, each of which will encompass design projects appropriate to different categories. These sections will help to shape an understanding of the various ways in which the project has been fabricated and will be titled, respectively, 'Two Dimensional', 'Three Dimensional' and 'Multi Sensory' (experiential). Gemma Warriner is a Visual Communication Designer and educator at the University of Technology Sydney. Her work reflects her interests in information visualisation, food design and brand experience, exhibiting a multidisciplinary approach to design with projects spanning across both print and digital platforms. Gemma’s designs have been and recognised by The Australian Graphic Design Association (AGDA), Graphis, Kantar Information is Beautiful Awards, Adobe and The Dieline. Kate Sweetapple is a senior lecturer at the School of Design (University of Technology Sydney, Australia) who explores the intersection of words and images through exhibitions, installations and printed matter. Her research interests include information visualisation that is poetic/playful; experimental and speculative design practice; and, the role of the designer as a cultural critic and agent.Kate is a foundering member of Page Screen, a design research studio, based at the University of Technology, Sydney.


Food Futures

Author: Gemma Warriner
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This compilation of food design projects illustrates the possibilities new technologies provide to designers and the ways society perceives food.


Food Futures

Author: Chloé Rutzerveld
Publisher: Bis Publishers
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Food Futures shows innovative ways of looking towards food production and consumption. It involves the reader in possible food futures and gives them hands-on tools to start exploring, cooking and fantasizing about what we are going to eat in the future.


A Bounds Analysis of World Food Futures Global Agriculture Through to 20501

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Abstract The notion that global agricultural output needs to double by 2050 is oft repeated. Using a new International Agricultural Prospects (iAP) Model, to project global agricultural consumption and production, we find in favour of a future where aggregate agricultural consumption (in tonnes) increases more modestly, by around 69 per cent (1.3 per cent per year) from 2010 to 2050. The principal driver of this result is a deceleration in population growth in the decades ahead. Per capita income growth and changing demographics (generally ageing population) have significant but secondary roles in spurring growth in agricultural consumption, as does our projected growth in the use of agricultural feedstocks to meet the growth we envisage in biofuel demand. Worldwide (but not equally everywhere), crop yield growth has generally slowed over the past decade or so. Notwithstanding a projected continuance of this slowdown, the prospective improvements in crop productivity are still sufficient to reduce per capita cropland use, such that land devoted to crops would need to increase by less than 10 per cent. Even in our upper‐bound (high‐consumption) scenario, we estimate that there remains sufficient productive agricultural land to more than meet the demand without ploughing‐in additional forest‐dominated lands.


Sustainable Food Systems

Author: Terry Marsden
Publisher: Routledge
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In response to the challenges of a growing population and food security, there is an urgent need to construct a new agri-food sustainability paradigm. This book brings together an integrated range of key social science insights exploring the contributions and interventions necessary to build this framework. Building on over ten years of ESRC funded theoretical and empirical research centered at BRASS, it focuses upon the key social, economic and political drivers for creating a more sustainable food system. Themes include: regulation and governance sustainable supply chains public procurement sustainable spatial strategies associated with rural restructuring and re-calibrated urbanised food systems minimising bio-security risk and animal welfare burdens. The book critically explores the linkages between social science research and the evolving food security problems facing the world at a critical juncture in the debates associated with not only food quality, but also its provenance, vulnerability and the inherent unsustainability of current systems of production and consumption. Each chapter examines how the links between research, practice and policy can begin to contribute to more sustainable, resilient and justly distributive food systems which would be better equipped to ‘feed the world’ by 2050.


Future Challenges in Renewable Natural Resources

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Food Practices in Transition

Author: Gert Spaargaren
Publisher: Routledge
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This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.


Food Rebellions

Author: Eric Holt-Gimenez
Publisher: Food First Books
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Today there are over a billion hungry people on the planet, more than ever before in history. While the global food crisis dropped out of the news in 2008, it returned in 2011 (and is threatening us again in 2012) and remains a painful reality for the world's poor and underserved. Why, in a time of record harvests, are a record number of people going hungry? And why are a handful of corporations making record profits? In Food Rebellions! Crisis and the Hunger for Justice, authors Eric Holt-Giménez and Raj Patel with Annie Shattuck offer us the real story behind the global food crisis and document the growing trend of grassroots solutions to hunger spreading around the world. Food Rebellions! contains up to date information about the current political and economic realities of our food systems. Anchored in political economy and an historical perspective, it is a valuable academic resource for understanding the root causes of hunger, growing inequality, the industrial agri-foods complex, and political unrest. Using a multidisciplinary approach, Holt-Giménez and Patel give a detailed historical analysis of the events that led to the global food crisis and document the grassroots initiatives of social movements working to forge food sovereignty around the world. These social movements and this inspiring book compel readers to confront the crucial question: Who is hungry, why, and what can we do about it?