This article addresses the sustainable traceability issue in the food supply chain from the sourcing perspective in which consumer willingness to pay for traceability is considered. There are two supplier types: traceable suppliers, which are costly but can carry a precise recall in food safety events, and non-traceable suppliers, which are less expensive but may suffer a higher cost in food sa...

It is the position of the Academy of Nutrition and Dietetics that all people should have consistent access to an appropriately nutritious diet of food and water, coupled with a sanitary environment, adequate health services, and care that ensure a healthy and active life for all household members. The Academy supports policies, systems, programs, and practices that work with developing nations ...

Abstract Land salinization is a major obstacle to the sustainable development of agriculture in arid regions. The demand for food, fiber, fuel and fresh water has increased in the recent decades, particularly in developing nations, due to alarming rise in population. As fresh water resources and productive lands for crop production are limited, new strategies for the sustainable utilization of ...

Healthy eating supports optimal growth, development, and academic achievement. Yet, the diet quality of school-aged children is poor. Food insecurity chronic disease are concerns, as unsustainable agricultural practices. Sustainable food systems have a low environmental impact can address both dietary sustainability concerns. This multi-case study was conducted in two Community Schools mid-size...

Public food procurement policies and initiatives designed to use government purchasing power regular demand for have gained much global attention in the last decade [...]

The present study was conducted to examine the development and validation of sustainable indicators related to aquaculture as a social-ecological system. By reviewing the literature, it was found about 148 indicators related to sustainable aquaculture in economic (market-oriented and responsive aquaculture, capability of risk assessment and crisis management, and financial management in aquacul...

Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept...

The food system is facing unprecedented pressure from environmental change exacerbated by the expansion of agri-food corporations that are consolidating their power in the global food chain. Although Africa missed the Green Revolution and the wave of supermarket expansion that hit the West and then spread to Asia and Latin America, this is unlikely to continue. With a large proportion of sub-Sa...