This book delves into the critical intersections of food systems, sustainability, and resource management, exploring innovative approaches and research from various disciplines. With a focus on both theoretical frameworks and practical applications, the book addresses topics such as eco-labels, food waste quantification, bioactive food components, and the role of smallholder farmers in emerging e-marketplaces.
Divided into two core sessions, the book covers a wide range of topics essential to achieving sustainable food systems. The first session focuses on enhancing food supply chains, consumer behavior, and the development of nutritious, eco-friendly food products. The second session shifts towards resource management and the circular economy, providing cutting-edge research on biodegradable materials, biomass management, and the valorization of agricultural waste. Throughout the chapters, experts emphasize innovative practices in biorefineries, sustainable agriculture, renewable energy, and environmental policy.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Springer International Publishing
Illustrationen
12
125 farbige Abbildungen, 12 s/w Abbildungen
XXVI, 368 p. 137 illus., 125 illus. in color.
Dateigröße
ISBN-13
978-3-031-80330-7 (9783031803307)
DOI
10.1007/978-3-031-80330-7
Schweitzer Klassifikation
