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Surviving the Holidays For Dummies
by Consumer DummiesJust the thought of the holidays can be overwhelming: the decorating, the shopping, the entertaining, and the extra commitments (not to mention the extra calories). Fortunately, Surviving the Holidays For Dummies offers expert tips to help you make it through the holidays in one piece -- with your friends and family marveling at how you do it all! This specially created ebook is divided into four parts that guide you through the holiday process. We can't help you with every holiday happening (and we would never claim to be able to do so) but we can help you plan and prepare for what should be the most wonderful time of the year. So whether you're having trouble getting in the holiday spirit or overwhelmed by all the shopping and entertaining, we've culled tried-and-true content from many of our bestselling titles to bring you this fun, approachable ebook to survive -- and thrive -- throughout the Holiday season. You'll start with tips and hints for avoiding as much holiday stress as possible and discover how you can get a head start on holiday shopping with gift ideas and, of course, Dummies product suggestions. Next up you'll find out how to entertain like a pro and host a stellar bash -- from choosing a date and planning a menu to making your holidays flow smoothly with handy, must-have to-do lists. Plus, you'll find easy-to-follow recipes for drinks, appetizers, main and side dishes, and desserts and that will make you the talk of Tinsel Town. And what would any holiday be without a bit of overindulgence? If the holidays leave you feeling drained and in need of a recharge, we've got advice for how to quickly recover, both mentally and physically. We've even included a lighthearted Part of Tens. In this section, you discover what you should (and shouldn't) do during the holidays. 'Tis the season to enjoy the holidays with a little bit of help from For Dummies.
Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes: A Cookbook
by Kajsa Alger Susan Feniger Liz LachmanOver her thirty-year food career--from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Masters and creating STREET--celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In Susan Feniger's Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes. On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She's become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za'atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets--such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam--round out the recipe collection. Susan's personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger's Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.
Susan Mallery's Fool's Gold Cookbook
by Susan MalleryCelebrate the seasons with the folks from Fool's GoldNew York Times bestselling author Susan Mallery invites you to taste the local cuisine of her beloved fictional town and share in a year's worth of deliciously seasonal recipes.Fool's Gold is known as the Land of Happy Endings, but it's also the land of hearty appetites. Throughout the series, the residents of Fool's Gold have found joy, comfort and good times through food. Now two local Fool's Gold chefs will also find love through food! Join them as they flirt, fight and fall in love, one season at a time.You'll also find favorite recipes from popular characters in the series, such as:Heidi's Arugula, Corn and Cherry Tomato Salad with Goat Cheese.Liz's Spaghetti for the Girls.Denise's Summer Berry Pie.With chapters for summer, spring, fall and winter, you can find the perfect recipe for everything from holiday get-togethers to cozy date nights, always using the freshest ingredients. And the heartwarming love story that is woven throughout is Susan Mallery at her finest.The more than 150 recipes and dozens of gorgeous photographs in this book will inspire you to find perfection in the simple and the seasonal. And with all of Fool's Gold with you in the kitchen, your every celebration will have a happy ending.Fans of Susan Mallery will love the exclusive short story included in this stunning cookbook!
Sushi Chef: Sukiyabashi Jiro
by Shinzo SatomiRevered restaurateur Jiro's extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro's pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.
Sushi Cookbook for Beginners: 100 Step-by-Step Recipes to Make Sushi at Home
by Chika RavitchLearn the art of handmade sushi with this beginner-friendly guide!Sushi is a culinary art form with almost infinite ingredients, colors, textures, sauces, and aesthetics. This sushi cookbook for beginners shows you how to prepare 100 sushi recipes step-by-step, so you can bring home some delicious options from around the world—no experience required.Learn the many variations sushi has taken—from classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rolls—and learn about the essential sushi making supplies like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection.Sushi, top to bottom—Get a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients.A healthy mix—Find something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond.Pantry staples—Discover how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference.Bring the amazing flavors of sushi to your table with this sushi recipe book for beginners.
Sushi For Dummies
by Judi Strada Mineko Takane MorenoDemystify the sushi bar experience Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes
Sushi Modoki: The Japanese Art and Craft of Vegan Sushi
by iinaModoki: a Japanese word that means &“to mimic&” Sushi Modoki: Authentic vegan sushi that tastes—and looks—just like the real thing! No food is more iconically Japanese than sushi. But as any vegan or vegetarian knows, there&’s only so many cucumber rolls a person can eat! Enter Sushi Modoki—amazing, all-vegan re-creations of classic sushi rolls and bites. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into &“fatty tuna,&” mushrooms into &“scallops,&” and carrots into &“salmon&”—with mind-boggling results. Clear, step-by-step instructions show you how to make five different styles of sushi with all-natural, whole ingredients—and assemble elegant plates bursting with color and crunch: Nigiri: &“fish&” over riceMaki: sushi rollsChirashi: scattered sushi bowlsInari: fried tofu stuffed with &“fish&” and riceOshi: pressed sushi Plus, you&’ll find the full range of traditional sides: salads, soups, sauces, pickled vegetables, and hot and cold drinks. Sushi Modoki is the ultimate guide to becoming a vegan sushi master—with over 50 recipes to &“wow&” vegans and sushi-lovers alike.
Sushi Secrets
by Trevor Corson Marisa BaggettIn 2003, Marisa Baggett boarded a Greyhound bus with a one-way ticket to Los Angeles and $300 in her pocket to study at the California Sushi Academy. After graduation, Marisa moved to Memphis, Tennessee, where her passion for sushi, southern background and determination to use local, sustainable ingredients resulted in the development of unconventional and delectable sushi!In Sushi Secrets, Marisa shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. Marisa includes surefire recipes for making perfect sushi rice, tips on how to find and buy the freshest seafood and sustainability and how to achieve it at home. Plus, with her background as a pastry chef, Marisa has created a dessert chapter that will make your mouth water! With this book you'll be ready to prepare a host of sushi and sashimi recipes and it gives loads of hints on how to slash otherwise lengthy prep times. From the traditional favorites to new and unique combinations, Sushi Secrets will have you rolling delicious sushi like a pro in no time at all. Recipes include:- Scallop Carpaccio Sashimi- Avocado and Pomegranate Nigiri- Pork Thin Rolls with Gingered Cherries- Pickled Okra Thick Rolls- Short Ribs Sushi Bowl- "Cat"erpillar Rolls- Faux Eel Hand Rolls- Fudge Wontons with Peanut Dipping Sauce- Fried Cherry Hand Pies
Sushi Secrets
by Trevor Corson Marisa BaggettIn 2003, Marisa Baggett boarded a Greyhound bus with a one-way ticket to Los Angeles and $300 in her pocket to study at the California Sushi Academy. After graduation, Marisa moved to Memphis, Tennessee, where her passion for sushi, her southern background and determination to use local, sustainable ingredients resulted in the development of unconventional and delectable sushi!In Sushi Secrets, Marisa shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. Marisa includes surefire recipes for making perfect sushi rice, tips on how to find and buy the freshest seafood and sustainability and how to achieve it at home. Plus, with her background as a pastry chef, Marisa has created a dessert chapter that will make your mouth water! With this book you'll be ready to prepare a host of sushi and sashimi recipes and it gives loads of hints on how to slash otherwise lengthy prep times. From the traditional favorites to new and unique combinations, Sushi Secrets will have you rolling delicious sushi like a pro in no time at all.Recipes include:Scallop Carpaccio SashimiAvocado and Pomegranate NigiriPork Thin Rolls with Gingered CherriesPickled Okra Thick RollsAnd many more!
Sushi Secrets
by Trevor Corson Marisa BaggettIn 2003, Marisa Baggett boarded a Greyhound bus with a one-way ticket to Los Angeles and $300 in her pocket to study at the California Sushi Academy. After graduation, Marisa moved to Memphis, Tennessee, where her passion for sushi, southern background and determination to use local, sustainable ingredients resulted in the development of unconventional and delectable sushi!In Sushi Secrets, Marisa shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. Marisa includes surefire recipes for making perfect sushi rice, tips on how to find and buy the freshest seafood and sustainability and how to achieve it at home. Plus, with her background as a pastry chef, Marisa has created a dessert chapter that will make your mouth water! With this book you'll be ready to prepare a host of sushi and sashimi recipes and it gives loads of hints on how to slash otherwise lengthy prep times. From the traditional favorites to new and unique combinations, Sushi Secrets will have you rolling delicious sushi like a pro in no time at all. Recipes include:- Scallop Carpaccio Sashimi- Avocado and Pomegranate Nigiri- Pork Thin Rolls with Gingered Cherries- Pickled Okra Thick Rolls- Short Ribs Sushi Bowl- "Cat"erpillar Rolls- Faux Eel Hand Rolls- Fudge Wontons with Peanut Dipping Sauce- Fried Cherry Hand Pies
Sushi Specials: More than 50 Recipes for the Perfect Presentation
by Oyamada YasutoMaster sushi chef Oyamada Yasuto offers a perfect fusion of East and West with a vibrant collection of recipes combining Japanese principles with fresh ingredients that will enable aspiring sushi chefs to prepare amazing dishes that any restaurant would be proud to call their own. From sashimi specials to fusion rolls to nigiri, gunkan, and inari, this giftable collection offers more than 50 recipes to try and savor. All recipes are beautifully photographed with clear how-to images, and those new to Japanese cooking will appreciate the introduction to basics, the descriptions of important ingredients, and the detailed explanation of key tools and resources.
Sushi at Home: A Mat-to-Table Sushi Cookbook
by Rockridge PressEating Sushi is Easy. Making Sushi is Even Easier. Let your love of sushi inspire you to prepare and enjoy it in your home. This beautiful guide and cookbook opens a window to everything that's so fascinating—and intimidating—about sushi, while laying out easy-to-follow tips and techniques to help sushi lovers become confident sushi chefs. In Japan, sushi is often made by home cooks and served as a casual family meal. Sushi at Home honors the spirit of authentic, homemade sushi by walking you through the entire process, including: information on shopping for essential (but not extensive) sushi equipment recommendations for where to find core ingredients advice on how to select the freshest fish for sushi preparations for the perfect sushi rice using white or brown rice step-by-step illustrations for slicing fish, rolling maki, forming rice balls, shaping nigiri, and more 80 authentic, popular, and creative sushi recipes With no more than a sharp knife, rice paddle, and bamboo rolling mat, you're well on your way to confidently creating your sushi bar favorites—sake not included. Includes recipes for Tuna Sashimi with Sesame Seeds and Scallions; Marinated Mackerel Sashimi; Spicy Tuna Roll; Dragon Roll; Shrimp Futomaki; Yellowtail and Red Chili Temari; Salmon Nigiri; Avocado, Cucumber, and Shiso Nigiri; Diced Ginger Eggplant Gunkanmaki; and many more!
Sushi at Home: The Beginner's Guide to Perfect, Simple Sushi
by Yuki GomiA beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home! Do you miss buying sushi for lunch, enjoying Japanese restaurants, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be. You'll learn: - Everything you need to know about how to buy and prepare fish, from salmon and scallops to tuna - The joys of cling film and why a hairdryer is essential for making the all-important perfect rice - Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi) - Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing) This book is all you need to master the art of making light, delicious and healthy sushi in your own kitchen.
Sushi: A Pocket Guide
by Kit Shan Li Minori FukadaYour on-the-go, go-to sushi reference that takes intimidation off the menu when ordering the Japanese delight—in the tradition of Dim Sum: A Pocket Guide. Fifty of the most popular sushi items are presented as colorfully as a Japanese restaurant&’s display case with clear photographs for easy identification, descriptions of flavors and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual sushi items (blowfish, anyone?), Japanese foodophiles can take it easy by ordering the crowd-pleasing California Roll, or go for broke and sample uni (sea urchin), an acquired taste, but a favorite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of out-of-the-ordinary ingredients, Sushi is the definitive guide to one of Japan&’s most intriguing culinary specialties. Itadakimasu! (enjoy). Praise for Dim Sum: A Pocket Guide &“Features photos and descriptions of the most common dim sum items, from dumplings to desserts . . . can take a lot of guess work out of your ordering.&” —San Francisco Chronicle &“Explains about 50 items, giving Chinese transliterations of the names and clear, appetizing photographs. Steamed pork dumplings, shrimp dumplings, barbecued pork buns and spring rolls share the pages with duck feet and tripe.&” —The New York Times &“An illustrated explanation of the items one can expect to find at a dim sum restaurant—with it, one can figure out what&’s inside that steamed dumpling, what that tiny dish of meat is and how to tell the difference between a White Turnip Cake and a Taro Cake.&” —Publishers Weekly
Sushi: Taste and Technique
by Kimiko Barber Hiroki TakemuraAn updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches.Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos.Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal.Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi.Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
Susie Orbach on Eating
by Susie Orbach'Eating is pleasurable, eating is delicious, eating is sensual' says Susie. But for so many of us eating is associated with anguish and abstinence. From the first page this little book shows us how to think and feel differently about what we eat. So that we eat when we are hungry, eat what we want to eat to satisfy us and stop when we are full. Each page contains an easily absorbed bite-sized statement to transform eating that hurts into eating that nourishes and calms. This book isn't magic but it feels as if it is.
Sustainability in Food Packaging: Systems, Actors and Innovation
by Henri Hakala Nina Tynkkynen Ilkka Leinonen Vilja Varho Maria Åkerman Ali HarlinThe sustainability of food packaging is a key priority in the food industry, as plastic waste and littering have become global concerns. Packaging waste accounts for over half of total global waste, predominantly from single-use plastic food packaging. Production of packaging consumes significant natural resources and contributes to climate change and pollution. However, packaging is also crucial for reducing food waste, protecting food safety, and providing vital information about contents, making it an essential sustainability solution, not just a problem. Sustainability Transition in Food Packaging: Systems, Actors, and Innovation explores sustainable food packaging from an interdisciplinary perspective, integrating economics, environmental science, technology, social sciences and cultural studies. This broad approach expands beyond the traditional focus on packaging as a product, considering its content and the services it provides. While sustainable packaging is often defined by four principles—effectiveness, efficiency, circularity, and safety—current applications primarily focus on the packaging itself, overlooking broader impacts such as marine and soil littering. Life cycle assessments (LCA) of packaging frequently ignore social, cultural, and economic sustainability aspects and often fail to account for the diverse interpretations of LCA standards. While the Product Environmental Footprint (PEF) offers a uniform solution, challenges remain due to undefined packaging category rules. Food packaging is rapidly evolving, driven by innovation, political action, and consumer demand. Given the global and varied nature of the food supply chain, one-size-fits-all solutions are insufficient. This book offers a holistic, interdisciplinary approach to sustainability, fostering dialogue and research across different research fields. It examines different conceptualizations of sustainable food packaging including methods for analyzing sustainability. The volume introduces novel methodologies, such as LCA with a focus on littering, and provides insights on overcoming the challenges of transitioning to a more sustainable food packaging system.
Sustainability in High-Excellence Italian Food and Wine (Routledge Focus on Environment and Sustainability)
by Laura OnofriThis book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector. Sustainability in High-Excellence Italian Food and Wine adopts a transaction cost economics approach, which is applied to five case-study chapters, each focusing on a key Italian agri-food product: Parmigiano Reggiano, Mozzarella di Bufala Campana, Amarone wine, Prosecco wine, and Prosciutto di San Daniele. The production and organization of these products face many challenges as they seek to balance competing priorities around economic viability, maintenance of high-quality standards and environmental and social impacts. The book argues that the development of sustainable and quality models requires changes to the structure and organization of the supply chain while also acknowledging that consumers are increasingly demanding authentic, high-excellence products that require reliable labeling systems and designations of origin mechanism. Recommending that hybrid structures, such as cooperatives and consortia, are the most cost-minimizing governance structures for the production, the book highlights that in the case of Italian excellency food, environmental sustainability and economic efficiency are not actually traded off but are reciprocally valorized through the regulation of high-quality standards. This book will be of great interest to students and scholars of food and wine excellence products, food systems and supply chains, agricultural production and economics and sustainable consumption.
Sustainable Agriculture Reviews 55: Micro and Nano Engineering in Food Science Vol 1 (Sustainable Agriculture Reviews #55)
by Eric Lichtfouse Shivendu Ranjan Nandita Dasgupta K. M. Gothandam Vaibhav Kumar MauryaThis book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.
Sustainable Apple Breeding and Cultivation in Germany: Commons-Based Agriculture and Social-Ecological Resilience (Earthscan Food and Agriculture)
by Hendrik WolterApplying a socio-ecological framework, this book explores how the innovative approach of commons-based organic apple breeding can contribute to sustainability in agricultural and food systems more widely. As fruit breeding and cultivation systems are confronted with a range of sustainability challenges, there are calls for new and innovative breeding approaches beyond mainstream economic solutions that would mitigate these sustainability challenges. Apples, in particular, are facing serious environmental challenges, with the negative environmental impacts of modern conventional breeding and farming, loss of agrobiodiversity, low participation and diminishing diversity of market actors in the wake of privatization and economization trends result in a lack of resilience in current breeding and cultivation systems. Drawing on in-depth case study research on apple production in Germany, this book advances the innovative solution of commons-based apple breeding as a model for developing resilience in fruit breeding and cultivation. It analyzes this approach, comparing it with more conventional practices, and showcases which factors could inhibit the broad implementation of commons-based apple breeding and how they can be overcome to exploit its full potential. Contributing to the great ambition of finding sustainable solutions across all agricultural sectors, this book opens up new and interdisciplinary perspectives on fruit breeding and cultivation, which is a largely neglected issue in contemporary discussions on agriculture and food production. This book will be of great interest for students and scholars from the fields of sustainable food systems, sustainable agriculture, crop science, and resource management and in particular those that seek inspiration for innovative approaches rooted in sustainability research, social-ecological resilience, and the commons.
Sustainable Cacao Cultivation in Latin America (Earthscan Food and Agriculture)
by Naga Raju Maddela Luz Cecilia García Freddy Zambrano Gavilanes Carolina Aguilar DuarteThis book examines cacao cultivation with a view to improving the sustainable management and production of this crop.Theobroma cacao is an important species originating in the Ecuadorian Amazon and its product chocolate is consumed worldwide. Cacao cultivation is an industry supporting over ten million people, and so it is vitally important, in this changing climate, that the species is properly and sustainably managed and cultivated. This book brings together a wide range of experts from across the globe to examine cacao cultivation, from the basic aspects of reproduction, genetic improvement, nutrition and pest management, to agroforestry, industrialization and marketing in a global food system. Case studies are drawn from across Latin America, but the research reflects the nature of a crop that is cultivated in over 60 countries and processed, manufactured and consumed worldwide.This book will be of great interest to students and scholars of agronomy, sustainable agriculture, and crop science.
Sustainable Diets
by Institute of Medicine Food Forum Board on Population Health and Public Health Practice Food and Nutrition Board Leslie Pray Roundtable on Environmental Health Sciences, Research, and MedicineOne of the many benefits of the U.S. food system is a safe, nutritious, and consistent food supply. However, the same system also places significant strain on land, water, air, and other natural resources. A better understanding of the food-environment synergies and trade-offs associated with the U.S. food system would help to reduce this strain. Many experts would like to use that knowledge to develop dietary recommendations on the basis of environmental as well as nutritional considerations. But identifying and quantifying those synergies and trade-offs, let alone acting on them, is a challenge in and of itself. The difficulty stems in part from the reality that experts in the fields of nutrition, agricultural science, and natural resource use often do not regularly collaborate with each other, with the exception of some international efforts. Sustainable Diets is the summary of a workshop convened by The Institute of Medicine's Food Forum and Roundtable on Environmental Health Sciences, Research, and Medicine in May 2013 to engender dialogue between experts in nutrition and experts in agriculture and natural resource sustainability and to explore current and emerging knowledge on the food and nutrition policy implications of the increasing environmental constraints on the food system. Experts explored the relationship between human health and the environment, including the identification and quantification of the synergies and trade-offs of their impact. This report explores the role of the food price environment and how environmental sustainability can be incorporated into dietary guidance and considers research priorities, policy implications, and drivers of consumer behaviors that will enable sustainable food choices.
Sustainable Diets: Directions And Solutions For Policy, Research And Action
by Barbara Burlingame Sandro DerniniThis book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental issues to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth's future. Presenting the latest findings, they: <P><P> - Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability; <P><P> - Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet's limits to growth; <P><P> - Review tools, methods and indicators for assessing sustainable diets; <P><P> - Describe lessons learned from case studies on both traditional food systems and current dietary challenges. <P><P> As an affiliated project of the 10YFP Sustainable Food Systems Program, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners and students in the fields of nutrition science, food science, environmental science, agricultural science, development studies, food studies, public health and food policy.
Sustainable Diets: How Ecological Nutrition Can Transform Consumption and the Food System
by Tim Lang Pamela MasonHow can huge populations be fed healthily, equitably and affordably while maintaining the ecosystems on which life depends? The evidence of diet’s impact on public health and the environment has grown in recent decades, yet changing food supply, consumer habits and economic aspirations proves hard. This book explores what is meant by sustainable diets and why this has to be the goal for the Anthropocene, the current era in which human activities are driving the mismatch of humans and the planet. Food production and consumption are key drivers of transitions already underway, yet policy makers hesitate to reshape public eating habits and tackle the unsustainability of the global food system. The authors propose a multi-criteria approach to sustainable diets, giving equal weight to nutrition and public health, the environment, socio-cultural issues, food quality, economics and governance. This six-pronged approach to sustainable diets brings order and rationality to what either is seen as too complex to handle or is addressed simplistically and ineffectually. The book provides a major overview of this vibrant issue of interdisciplinary and public interest. It outlines the reasons for concern and how actors throughout the food system (governments, producers, civil society and consumers) must engage with (un)sustainable diets.
Sustainable Diets: Linking Nutrition and Food Systems
by Barbara Burlingame Sandro DerniniThis book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth's future. Presenting the latest findings, they: - Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability. - Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet's limits to growth. - Review tools, methods and indicators for assessing sustainable diets. - Describe lessons learned from case studies on both traditional food systems and current dietary challenges. As an affiliated project of the One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health and food policy.