Sustainability Challenges in the Agrofood Sector E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1572

Veröffentlichungsjahr: 2017

Beschreibung

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

Leseprobe

Table of Contents

Cover

Title Page

List of Contributors

Foreword

Preface

Introductory Note: Future of Agrofood Sustainability

1 Food Sustainability Challenges in the Developing World

1.1 Introduction

1.2 Agriculture and the Food Sustainability Sector

1.3 Food Security and the Developing World

1.4 Conclusions and Future Outlook

References

2 The Role of Small‐scale Farms and Food Security

2.1 Introduction

2.2 The Elusive Search for Sustainability

2.3 Food Security, the Bio‐economy and Sustainable Intensification

2.4 Global Land Grabs or Agricultural Investment?

2.5 Farm Succession

2.6 Conclusions and Future Outlook

References

3 Sustainability Challenges, Human Diet and Environmental Concerns

3.1 Introduction

3.2 The Current State of the World Food System

3.3 Health and Diet

3.4 What is Stopping People from Consuming ‘Healthy’ Food

3.5 The Relationship between Diet and Environmental Impacts

3.6 Animal Protein Consumption

3.7 Methods of Environmental Impact Assessment

3.8 Metrics of Environmental Impact Assessments

3.9 Consumers’ Understanding of Diet and the Environmental Impacts

3.10 Interventions in Diet

3.11 Conclusions and Future Outlook

Acknowledgements

References

4 Sustainable Challenges in the Agrofood Sector

4.1 Introduction

4.2 Challenges of Sustainability in the Agrofood System

4.3 Food–Energy–Water Nexus

4.4 Dynamics of Agricultural Productions

4.5 Sustainable Agrofood Businesses: Supply‐Chain Perspective

4.6 Life Cycle Assessment (LCA)

4.7 Role of government in promoting sustainable development

4.8 Transparency of information

4.9 Innovations in Agrofood Businesses

4.10 Food safety

4.11 Food wastes

4.12 Conclusions and future outlook

References

5 Dynamics of Grain Security in South Asia

5.1 Introduction: Overview of the Grain Sector in South Asia

5.2 Food security in India: From Green Revolution to trade revolution

5.3 Involvement of WTO and its implications for Food Security

5.4 Sustainability in Grain Production in South Asia: Can self‐sufficiency be the key?

5.5 Conclusions and Future Outlook

References

6 Local Food Diversification and Its (Sustainability) Challenges

6.1 Introduction

6.2 Global challenges in food and Nutrition Security

6.3 Nutritional Status and Health Implication in Asian Countries

6.4 Changes in Diet Composition

6.5 Contributing Factors of Nutritional Status

6.6 Local Food Diversification to Improve Nutritional Status and Community Welfare

6.7 Local Food Diversification in Indonesia: A Case Example

6.8 The Importance of Food Diversification

6.9 Local Food Diversity and Its Utilization for Staple and Functional Food

6.10 Strategy for Food Diversification and Sustainability

6.11 Conclusions and Future Outlook

References

7 Sustainable Supply Chain Management in Agri‐food Chains

7.1 Introduction

7.2 Sustainable Supply Chain Management as a Concept

7.3 Food Quality and Safety Standards

7.4 The Case: Seed potatoes from High Grade Area in Finland

7.5 Case study: Exporting Organic Berry Products to Germany

7.6 Conclusions and Future Outlook

References

8 How Logistics Decisions Affect the Environmental Sustainability of Modern Food Supply Chains

8.1 Introduction

8.2 The Large‐scale Retailer Distribution Network

8.3 Assessing the Environmental Impacts

8.4 Conclusions and Future Outlook

Acknowledgements

References

9 Strengthening Food Supply Chains in Asia

9.1 Introduction

9.2 Agriculture and Food Security Issues in Asia

9.3 Agricultural Marketing in Asia

9.4 Climate Change

9.5 Agricultural Marketing: Lessons from India

9.6 Strategies to Strengthen Food Supply Chains

9.7 Conclusions and Future Outlook

10 Revolutionizing Food Supply Chains of Asia through ICTs

10.1 Introduction

10.2 Challenges Before Food Supply Chains in Asia

10.3 Information as an Important Input for Farmers

10.4 Information and Communication Technologies: A Promising Potential

10.5 Revolutionizing Agriculture with ICTs

10.6 Challenges

10.7 Conclusions and Future Outlook

References

11 Sustainability, Materiality and Independent External Assurance

11.1 Introduction

11.2 Sustainability

11.3 Materiality and External Assurance

11.4 Food Retailing in the UK

11.5 Frame of Reference and Method of Inquiry

11.6 Findings: Sustainability

11.7 Findings: Materiality

11.8 Findings: External Assurance

11.9 Discussion

11.10 Conclusions and Future Outlook

References

12 Environmental Sustainability of Traditional Crop Varieties

12.1 Introduction

12.2 Crop Varieties, Cultivars or Landraces?

12.3 Environmental Outreaches in Growing Traditional Cultivars

12.4 Argument One: Biodiversity as Base for Sustainability

12.5 Argument Two: Better Environmental Performance

12.6 Environmental Performance as a Methodological Issue

12.7 General Issues Emerging from Literature Review

12.8 Conclusions and Future Outlook

References

13 Cradle‐to‐gate Life Cycle Analysis of Agricultural and Food Production in the US

13.1 Introduction

13.2 Literature Review

13.3 IO‐LCA Methodology

13.4 Results

13.5 Conclusions and Future Outlook

References

14 Ensuring Self‐sufficiency and Sustainability in the Agrofood Sector

14.1 Introduction: Sustainability Challenges in Agriculture

14.2 Quantitative Analysis and Modelling of Sustainability

14.3 Quantification of Sustainability Based on Resource Criticality

14.4 Technology Demand

14.5 International Trade and Food Sustainability

14.6 Conclusions and Future Outlook

References

15 Sustainability Challenges Involved in Use of Nanotechnology in the Agrofood Sector

15.1 Introduction

15.2 Nanotechnological Applications in Agricultural Practices

15.3 Nanotechnological Applications in Food

15.4 Current Status of Regulation of Nanomaterials in Food

15.5 Conclusions and Future Outlook

References

16 Sustainability of Nutraceuticals and Functional Foods

16.1 Introduction

16.2 Nutraceuticals and Functional Foods for Health

16.3 Health Foods and Food Markets

16.4 Economy and Management of the Health Food System

16.5 Food Safety and Food Security Perspective

16.6 Conclusions and Future Outlook

References

17 Innovation and Sustainable Utilization of Seaweeds as Health Foods

17.1 Introduction

17.2 Global Seaweed Industry

17.3 Health‐Promoting Properties of Seaweeds

17.4 Novel Application of Seaweeds as Health Foods

17.5 Challenges for a Sustainable Seaweed Industry

17.6 Conclusions and Future Outlook

Acknowledgements

References

18 Agrofoods for Sustainable Health Benefits and Their Economic Viability

18.1 Introduction

18.2 Agrofoods and Globalization

18.3 Phytochemistry

18.4 Phytochemicals and Market Value

18.5 Conclusions and Future Outlook

References

19 Sustainability Challenges in Food Tourism

19.1 Introduction

19.2 Sustainability Challenges Incurred in Food Tourism

19.3 Conclusions and Future Outlook

References

20 Diversification, Innovation and Safety of Local Cuisines and Processed Food Products

20.1 Introduction

20.2 Choice of Local Cuisines: Impact of Diversification and Innovation

20.3 Microbiological Food Safety Issues in Local Cuisines

20.4 Production Planning, Processing Treatments, Market Complaints and Production Control of Local Food Products

20.5 Food Wastages in the Food Service and Manufacturing Sectors

20.6 Conclusions and Future Outlook

References

21 Soil Health, Crop Productivity and Sustainability Challenges

21.1 Introduction

21.2 Soil Quality/Health: Concepts and Definitions

21.3 Soil Health Indices/Indicators

21.4 Soil Constraints in Crop Production and Productivity

21.5 Concept of Healthy Soil

21.6 Emerging Sustainable Challenges in Soil Health Management

21.7 Soil Health and its Management

21.8 Conclusions and Future Outlook

References

22 Analysing the Environmental, Energy and Economic Feasibility of Biomethanation of Agrifood Waste

22.1 Introduction

22.2 Method Adopted

22.3 Major Outcome of this Study

22.4 Conclusions and Future Outlook

Acknowledgements

References

23 Agricultural Waste for Promoting Sustainable Energy

23.1 Introduction

23.2 Agricultural Biomass Category

23.3 Estimate of Availability and Potential of Agricultural Biomass Resources

23.4 Sustainability of Agricultural Biomass

23.5 Conversion of Agricultural Waste for Promoting Sustainable Energy Technology

23.6 Conclusions and Future Outlook

References

24 Membrane Technology in Fish‐processing Waste Utilization

24.1 Introduction

24.2 Membrane Technology

24.3 Fishmeal Processing Wastewater

24.4 Surimi Processing Wastewater

24.5 Cooking Juice

24.6 Solid Waste

24.7 Conclusions and Future Outlook

References

25 Sustainability Issues, Challenges and Controversies Surrounding the Palm Oil Industry

25.1 Introduction

25.2 Wastewater and Solid Residues from the Palm Oil Industry

25.3 Bioethanol Production from Lignocellulosic Biomass

25.4 Anaerobic Digestion of Wastewater and Solid Residues in the Palm Oil Industry

25.5 Integrated System of Sustainability and Bioenergy Production for Zero Emission

25.6 Conclusions and Future Outlook

References

26 Sustainability Challenges in the Coffee Plantation Sector

26.1 Introduction

26.2 Sustainable Challenges in the Coffee Sector In India

26.3 Ecosystem Service and Environmental Challenges

26.4 Sustainable Challenges for the Government Linked to Coffee Production

26.5 Conclusions and Future Outlook

References

27 Food Safety Education

27.1 Introduction

27.2 Agriculture in the US

27.3 Food Safety Laws and Regulations Related to Fresh Produce

27.4 Prevention and Control Strategies

27.5 Role of the Farm Workers in Preventing Foodborne Disease

27.6 Elements of Good Training Programmes

27.7 Conclusions and Future Outlook

References

28 Sustainability Challenges and Educating People Involved in the Agrofood Sector

28.1 Introduction

28.2 Education for Sustainable Development

28.3 Planning Education for Sustainable Development for People Involved in the Agrofood Sector

28.4 Themes for the Education of People Involved in the Agrofood Sector

28.5 Conclusions and Future Outlook

References

Index

End User License Agreement

List of Tables

Chapter 04

Table 4.1 Measures to enhance energy productivity and water productivity.

Table 4.2 Summary of key trends threatening the sustainability of the US food system.

Table 4.3 Emerging technologies for microbial control in food processing.

Table 4.4 Weight proportion of waste, by type, arising from UK food and beverage supply chain from processor to the consumer.

Chapter 05

Table 5.1 Rice producers and their productivity performance (per annum): 2000–2011.

Table 5.2 Wheat‐producing countries in South Asia and their productivity performance (per annum): 2000–2011.

Table 5.3 Percentage of emissions of GHG by different sectors (1990–2012).

Chapter 07

Table 7.1 Dimension of sustainability in food system.

Chapter 08

Table 8.1 Italian agrofood sector GHGs emissions.

Table 8.2 The list of the quantified GHG emissions and associated categories of impacts.

Table 8.3 Characteristics of the network for frozen products.

Table 8.4 Characteristics of the network for perishables products.

Table 8.5 Characteristics of the network for dry products.

Table 8.6 Overall comparison of the CO

2

emission for the two network configurations.

Chapter 11

Table 11.1 Top‐10 UK food retailers.

Chapter 12

Table 12.1 Summary of reasons for growing traditional cultivars emerged from literature.

Table 12.2 List of references included in the literature review with main characteristics.

Table 12.3 Global warming potential of the four cultivars according to the three functional units considered in the study.

Chapter 13

Table 13.1 List of TRACI impact category treated in LCA.

Table 13.2 Abbreviation of the agriculture and food‐manufacturing industries.

Table 13.3 Intensity of life cycle impact category indicators and summary statistics.

Table 13.4 Percentage share of life cycle impact category indicators and summary statistics.

Chapter 14

Table 14.1 Description of parameters.

Chapter 16

Table 16.1 Example of nutraceuticals products and health benefits.

Table 16.2 Classifications of global nutraceutical ingredients market.

Table 16.3 The value of sales for functional foods based on the main claims for health.

Chapter 17

Table 17.1 Global production of seaweeds in 2013.

Table 17.2 Commercial farm systems used for the cultivation of seaweeds.

Table 17.3 Chemical compositions (g/100 g dry weight) of various red, green and brown seaweeds.

Table 17.4 Health related benefits of seaweeds.

Table 17.5 Selected seaweed ingredients with functional properties and their health food application.

Chapter 18

Table 18.1 Active principles of grapes with their function.

Table 18.2 Important phytochemicals of selected fruits.

Chapter 19

Table 19.1 An overview of various aspects of food tourism and their related sustainability challenges of local agro‐produce, cuisine and food products.

Chapter 20

Table 20.1 Overview of various aspects of food tourism and the related sustainability challenges with emphasis on local agro‐produce, cuisines and food products.

Chapter 21

Table 21.1 Indicators used in soil health assessment.

Chapter 22

Table 22.1 Physicochemical characterization of substrates treated by anaerobic digestion.

Table 22.2 Results of anaerobic digestion experiments.

Table 22.3 Environmental benefits of biomethanation.

Table 22.4 Energy potential of the agrifood waste generated annually in Extremadura, Spain.

Table 22.5 Dimensions of the main components of the anaerobic digestion plants to treat IPSW and OMW aerated for 5 days generated by an average‐size company in Extremadura, Spain.

Table 22.6 Economic feasibility of anaerobic digestion plants.

Chapter 23

Table 23.1 RPR values for several crops.

Table 23.2 Chemical composition of waste agricultural biomass.

Table 23.3 Heating values of biomass component.

Chapter 24

Table 24.1 Membrane characteristics of the pressure driven processes.

Chapter 25

Table 25.1 Lignocellulosic composition of solid wastes from palm oil mill processes.

Table 25.2 Characteristics of wastewater from palm oil mill processes.

Table 25.3 Bioethanol production from palm empty fruit bunch.

Table 25.4 Ethanol and ABE production from waste of palm oil mill processes.

Table 25.5 Biogas production from palm oil mill effluent.

Table 25.6 Biohydrogen production from residues of palm oil mill industry.

Chapter 27

Table 27.1 Quality characteristics to consider when designing and evaluating a training evaluation.

List of Illustrations

Chapter 01

Figure 1.1 Conceptual model.

Figure 1.2 Generic structure of large‐scale economic impact assessment tools. The circles indicate the entry points where incorporating information from small‐scale, bottom‐up approaches can improve model reliability.

Figure 1.3 Organic production diagram.

Figure 1.4 Conventional production diagram.

Figure 1.5 Schematic of livestock and poultry production showing major inputs and outputs relevant to greenhouse gas (GHG) emissions.

Figure 1.6 Schematic diagram of the six waste management scenarios, their outcome and what each scenario replaced.

Figure 1.7 Global warming potential of each waste management scenario and food product.

Figure 1.8 Examples of food tourism in India.

Chapter 03

Figure 3.1 Average Producer Price Index 1991–2012 (Index 2004–2006 = 100).

Figure 3.2 Global population 1961–2051, including rural and urban populations.

Figure 3.3 Total global economically active population compared to economically active agricultural population 1980–2020.

Figure 3.4 Global average daily per person consumption of protein of animal origin (g) 1980–2011.

Chapter 04

Figure 4.1 The FAO approach to the water–energy–food nexus.

Figure 4.2 The components of food security.

Figure 4.3 System boundaries for a food LCA study.

Figure 4.4 Typical elements of a ‘green’ drying installation scheme.

Chapter 05

Figure 5.1 Major crops in South Asia in terms of total harvested area (1000 ha).

Figure 5.2 Trend in cereal grain production in South Asia (1000 t).

Figure 5.3 Trend in cereal imports in South Asia (1000 t).

Figure 5.4 Trend in cereal exports in South Asia (1000 t).

Figure 5.5 A typical rice‐processing farm in Bangladesh.

Figure 5.6 The fundamental components of the SI system.

Figure 5.7 Trend in Global Hunger Index score in South Asia.

Figure 5.8 Conceptual framework of promoting sustainability through self‐sufficiency.

Chapter 06

Figure 6.1 The percentage of under‐five children affected by malnutrition: (a) underweight, (b) stunting and (c) wasting.

Figure 6.2 Percentage of undernourished in Asia and the Pacific.

Figure 6.3 Incidence (%) of low birth weight.

Figure 6.4 Breastfeeding practices in Southeast Asia (%).

Note:

For percentage ever breastfed and percentage with initiation of breastfeeding in first hour/first day, data for Timor Leste reflect births in the past 5 years and data for Vietnam reflect births in the past 3 years (standard indicator is births in the past 2 years).

Figure 6.5 Complementary feeding practices in Southeast Asia (%).

Chapter 07

Figure 7.1 Examples of food labelling.

Figure 7.2 The value‐added chain of potatoes.

Figure 7.3 The structure of the supply chain of the case company and main sustainability factors.

Chapter 08

Figure 8.1 National grocery shops of the Italian large‐scale retailer.

Figure 8.2 Comparison between the As‐Is and the To‐Be network configuration.

Figure 8.3 Comparison between transport flows in the As‐Is and the To‐Be frozen network configurations.

Figure 8.4 Comparison between the logistics metrics measured by the As‐Is and the To‐Be network configurations.

Figure 8.5 Comparison between the environmental metrics measured by the As‐Is and the To‐Be network configurations.

Figure 8.6 Comparison between the shipments carried out with the As‐Is and the To‐Be network configurations.

Figure 8.7 Comparison between transport flows in the As‐Is and the To‐Be perishable network configurations.

Figure 8.8 Comparison between the logistics metrics measured by the As‐Is and the To‐Be network configurations.

Figure 8.9 Greenhouse gases associated with the transportation activities for the alternative network configurations.

Figure 8.10 Order frequency between the As‐Is (orange) and To‐Be (blue) configurations.

Figure 8.11 Comparison between transport flows in the As‐Is and To‐Be perishable network configurations.

Figure 8.12 Comparison between the logistics metrics measured by the As‐Is and To‐Be network configurations.

Figure 8.13 Greenhouse gases associated with the transportation activities for the alternative network configurations.

Figure 8.14 Order frequency between the As‐Is (orange) and To‐Be (blue) configurations.

Figure 8.15 Overall comparison of the CO

2

emission for the two network configurations.

Chapter 10

Figure 10.1 Informational needs of farmers.

Figure 10.2 Mobiles: A platform for information delivery.

Chapter 13

Figure 13.1 The four phases of LCA.

Figure 13.2 Framework of TRACI.

Figure 13.3 Percentage share of onsite and supply chain decomposition.

Figure 13.4 Overall onsite and supply‐chain environmental impacts.

Chapter 14

Figure 14.1 Availability of the primary resources (arable land, available water) for the world (a), India (b), China (c) and the US (d). The horizontal solid line represents the per capita arable land (700 m

2

) requirement for producing food for one person; the horizontal dash line represents the minimum per capita water requirement (1700 m

3

). The numbers in the brackets represent coefficients of linear trend as percentages of the respective mean (1960–2010) for the corresponding cases.

Figure 14.2 Availability and status of the primary resources for India. (a) Total arable land (left y axis, solid line) and per capita land availability (right y axis, dash line); expressed as the percentage of minimum land needed to produce food for one person (0.22 ha). (b) Water use for irrigation (solid line, left y axis) and the per capita water availability (dash line, right y axis) for different epochs. (c) Fertilizer utilization per hectare (left y axis, solid line) and pesticides utilization per hectare (right y axis, dash line).

Figure 14.3 Relationship between world plant food production (1961–2002; FAO (2005)) and (a) all fertilizers applied, (b) world agricultural machinery, (c) world irrigation area, and (d) world agricultural area.

Figure 14.4 Calibration (thin solid line, 1961–1980) and validation (thick solid line, 1981–2009) of simulations of (a) agricultural area, (b) food production, (c) agricultural productivity, (d) population, (e) food import and (f) food export. The insets show the projections of the respective quantities for the period 2010–2200. The observed data (dash line, 1961–2010), in each figure, were adapted from FAOSTAT (Gregory 2005). The inset of (e) and (f) show projection of food import and export, respectively, for two values of F

CP

: 350 kg/capita/year (long dash line) and 450 kg/capita/year (dotted line). The correlation coefficients between the simulations and the observations for each period are given in brackets for the respective case.

Figure 14.5 Index of ASeS in different scenarios of consumption and climate change: (a) in different scenarios of

F

CP

for the c all‐India average rainfall; (b) in different scenarios of climate change (annual rainfall as fraction of climatology of all‐India annual rainfall) for

F

CP

 = 350 kg/year; (c) comparison of index of ASeS (thick solid line) with the ratio of observed total agricultural production to the food demand (long dash line) and total food availability to the food demand (dash line) for the period 1961 to 2010; the correlation coefficients between ASeS and the corresponding observed quantity is given in the brackets. The horizontal long dash line represents the state of ASeS (S(t) = 1).

Figure 14.6 Carrying capacity for agricultural self‐sustainability in terms of index of ASeS as a function of population load in different scenarios of climate and consumption: (a) different values of average all‐India annual rainfall for F

CP

 = 350 kg/year; (b) different scenarios of F

CP

for current average annual rainfall. The horizontal line represents the state of sustainability

(S(t) = 1)

. The solid and the dash vertical line represent, respectively, the state of sustainability at 1200 million (current population) and 2400 million (double population).

Figure 14.7 Water availability, W

A

, (left y axis, thick solid line) and water surplus, W

S

, (right y axis, thin line), for (a) India and (b) China. The thick and thin dash line, respectively, represent the linear trend for water available and water surplus for the respective case. The coefficients of linear trend are given in the brackets as a percentage of the respective mean in the corresponding panel.

Figure 14.8 Per capita agricultural consumption (cereals, pulses, oil crops, sugar raw equivalent, starchy roots, vegetables, fruits etc.) of India (thick solid line), China (long dash line), the USA (thick line with symbol circle) and the world (dash line).

Figure 14.9 Technology demand (agricultural productivity) to maintain ASeS in different scenarios of climate change and consumption as shown, as a function of population: (a) different values of all‐India rainfall for F

CP

 = 350 kg/year; (b) different scenarios of F

CP

for current average all‐India rainfall. The solid and the dash vertical lines, respectively, represent the technology demand for the current population (1200 million) and doubled population of India. The horizontal long dash line shows the worldwide representative value of productivity (0.5 kg/m

2

) assumed.

Figure 14.10 Trade balances of the top 20 countries in terms of population. The countries are in decreasing order of the population. Trade balance = total food export – total food import.

Figure 14.11 Number of import‐dependent countries (left panels) and additional food production required (right panels) to maintain food sustainability. Number of import dependent countries (a) is given as function of time and population (b) additional food required to maintain food sustainability is given as function of per capita food consumption for current population (c) and projected population (d). The horizontal dash line represents the state of food sufficiency (no additional food required). The projected population is given by the United Nations Population Division for the world (10853 million), India (1644 million), China (1453 million) and USA (462 million).

Figure 14.12 (a) Surplus (% of world surplus, left y axis; solid line) and surplus (as % of nation production, right y axis; dash line) of top 20 agriculture countries for 350 kg/year per capita food consumption. (b) Import (% of world surplus, left y axis; solid line) and import (as % of nation demand, right y axis; dash line) of top 20 populous countries for 350 kg/year per capita food consumption. (c) Number of countries for which nutrition index

for two per capita food consumption: 350 kg/year (solid line) and 450 kg/year (dash line).

Figure 14.13 Comparison of total food waste in different stages of production and distribution, with retail, food service, and home and municipal categories lumped together (for developing countries).

Figure 14.14 Historical trends and projection of global food security in terms of (a) global GDP (PPP), (b) global population and (c) global cereal yields for different global and regional scenarios. Historical yield is an area‐weighted average. The bold dotted line in (c) depicts the linear historical trend using ordinary least squares. Yields reflect trends in rain fed and total yields.

Chapter 15

Figure 15.1 Application of nanotechnology in different sectors of food and agriculture.

Figure 15.2 Trends in food packaging with the help of nanotechnology.

Chapter 16

Figure 16.1 Classification of nutraceuticals.

Figure 16.2 Diagram of system management.

Figure 16.3 Diagram of sustainable development by three constituent parts.

Chapter 17

Figure 17.1 Mini‐estate strategy allows an integrated complex (a) seedling attachment on the line using a ‘casino table’, (b) seedling undergone spray fertilization and (c) outdoor farming activities, (d) utilization of eco‐friendly tie‐tie method.

Figure 17.2 Utilization of solar dryer for efficient drying of seaweed biomass: (a) seaweed biomass harvested using boats, (b) seaweed biomass loaded onto drying trays and (c) solar dryer model with 5 t capacity and almost zero energy usage.

Chapter 19

Figure 19.1 Core and supplementary services in a wine region.

Figure 19.2 Analytic framework illustrating the scope of this literature review on food traceability.

Figure 19.3 Conceptual representation of material and traceability information flow that best reflects the case of food supply chain.

Figure 19.4 The effective and efficient supply chain traversal.

Figure 19.5 The role of the consumer.

Figure 19.6 A model of a large‐scale enterprise‐based agro‐tourism.

Chapter 20

Figure 20.1 A model illustrating the influence of globalization on culinary supply and food consumption in tourism.

Figure 20.2 A model of Chinese tourists’ food preferences.

Figure 20.3 Main strategies for training and education of vendors, inspectors and consumers.

Chapter 21

Figure 21.1 Factors affecting soil health and crop productivity. BD: bulk density; HC: hydraulic conductivity; WHC: water holding capacity; OC: organic carbon; MB‐C, N, P, S: microbial biomass carbon, nitrogen, phosphorus and sulphur; EC: electrical conductivity; CEC: cation exchange capacity; BS: base saturation; ESP: exchangeable sodium percentage; EMP: exchangeable magnesium percentage.

Figure 21.2 Constraints in soil management and crop production.

Figure 21.3 Interactions between soil properties, crop management and crop productivity. BD: bulk density; HC: hydraulic conductivity; WHC: water holding capacity; MB‐C,N,P,S: microbial biomass carbon, nitrogen, phosphorus and sulfur; EC: electrical conductivity; CEC: cation exchange capacity; BS: base saturation; ESP: exchangeable sodium percentage; EMP: exchangeable magnesium percentage; NUE: nutrient use efficiency.

Figure 21.4 Rhizosphere modification by physical, chemical and management factors.

Figure 21.5 Components of healthy soils.

Figure 21.6 Emerging sustainability challenges in soil health management.

Figure 21.7 Components of soil health management.

Figure 21.8 Soil health management framework.

Chapter 22

Figure 22.1 Semicontinuous anaerobic digester.

Figure 22.2 Results of anaerobic digestion experiments: Temporal variation of methane production.

Figure 22.3 Results of anaerobic digestion experiments: Temporal variation of COD reduction.

Figure 22.4 Results of anaerobic digestion experiments: Temporal variation of pH.

Figure 22.5 Reduction of greenhouse gas emissions by the biomethanation of agrifood waste generated annually in Extremadura, Spain.

Figure 22.6 Energy potential of the agrifood wastes generated annually in Extremadura, Spain.

Chapter 23

Figure 23.1 Residue generation routes of typical agricultural crops.

Figure 23.2 Categorization of agricultural biomass.

Figure 23.3 Graphical presentation of agricultural residue potentials in the selected regions.

Figure 23.4 Breakdown of potential biomass supply by region in 2030. .

Figure 23.5 Categories of sustainability concerns of agricultural biomass.

Figure 23.6 Life cycle balance of different conventional and advanced biofuels.

Note

: The assessments exclude emissions from indirect land use change. Bio‐SG = bio‐synthetic gas; BtL = biomass‐to‐liquids; FAME = fatty acid methyl esthers; HVO = hydrotreated vegetable oil.

Figure 23.7 Bioenergy‐driven land use change pathways in four geographical regions. Arrow width is proportional to the number of documented land use changes in the reviewed literature, which includes both direct and indirect land use changes.*Other break crops include linseed, lupins, dry peas and soybeans.**Set‐aside (UK): The set‐aside measure under the EU’s common agricultural policy was abolished in 2008 after the global food price crisis, but the UK revived the concept as a voluntarily approach in 2009 following the strong benefits for soil and water quality, and wildlife conservation.

Figure 23.8 FAO food price index for five commodity groups. .

Figure 23.9 Volatility of various agricultural commodities.

Figure 23.10 Conversion routes for agricultural residues.

Figure 23.11 Difference between syngas and producer gas.

Chapter 24

Figure 24.1 Percentage of production waste in fishing industry.

Figure 24.2 Pressure driven membrane filtration processes.

Figure 24.3 Fishmeal production process.

Figure 24.4 Protein recovery plant from fishmeal wastewater.

Figure 24.5 Surimi production process.

Figure 24.6 Protein recovery by membrane technology in surimi production.

Figure 24.7 Utilization of the waste energy in surimi production.

Figure 24.8 Integrated design for the recovery of both protein and energy in a surimi production process.

Figure 24.9 Application of nanofiltration and ultrafiltration membrane in protein recovery from tuna cooking juice.

Figure 24.10 Conventional gelatin production process.

Figure 24.11 Application of ultrafiltration to desalinate and concentrate gelatin.

Chapter 25

Figure 25.1 Global palm oil production in 2016.

Figure 25.2 Main products and by‐products from palm oil mill processes.

Figure 25.3 The proposed framework for the integration of sustainability and bioenergy production with zero discharge system. ABE = acetone‐butanol‐ethanol; CHP = combined heat and power generation; DC = decanter cake; EFB = palm empty fruit bunch; POME = palm oil mill effluent; PPF = palm pressed fibres; PKC = palm kernel cake; PHB = poly‐hydroxybutarate.

Chapter 26

Figure 26.1 On‐farm (production and processing) challenges in coffee production.

Figure 26.2 Off‐farm (curing and transportation) challenges in coffee production.

Figure 26.3 Marketing challenges in coffee production.

Figure 26.4 Ecosystem service and environmental challenges in coffee production.

Figure 26.5 Challenges for the Government in fulfilling coffee growers’ needs.

Figure 26.6 Approaches for sustainable coffee production.

Figure 26.7 Indicators of sustainability in coffee production.

Guide

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Sustainability Challenges in the Agrofood Sector

Edited by Rajeev Bhat

Food Science Department, College of Engineering, Science &Technology (CEST), School of Sciences, Campus – Nabua,Fiji National University, Fiji Islands

This edition first published 2017 © 2017 by John Wiley & Sons Ltd

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Names: Bhat, Rajeev, editor.Title: Sustainability challenges in the agrofood sector / edited by Rajeev Bhat.Description: Oxford, UK; Hoboken, NJ : John Wiley & Sons, 2017. | Includes bibliographical references and index.Identifiers: LCCN 2016046880| ISBN 9781119072768 (cloth) | ISBN 9781119072751 (epub)Subjects: LCSH: Sustainable agriculture. | Food industry and trade–Environmental aspects.Classification: LCC S494.5.S86 S84 2017 | DDC 338.1–dc23LC record available at https://lccn.loc.gov/2016046880

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Cover images (top to bottom): © [Genesis] ‐ Korawee Ratchapakdee/Gettyimages;© Marcel Clemens/Shutterstock; © Len Green/Shutterstock

List of Contributors

Riccardo AccorsiDepartment of Industrial EngineeringUniversity of Bologna Alma MaterStudiorumBologna, Italy

María R. AnsorenaChemical Engineering DepartmentFood Engineering GroupEngineering FacultyNational University of Mar del PlataMar del Plata, Buenos Aires, Argentina;National Research Council (CONICET)Mar del PlataBuenos Aires, Argentina

Jesús F. Ayala‐ZavalaCentro de Investigación en Alimentacióny DesarrolloHermosilloSonora, México

Gabriele L. BeccaroDepartment of AgricultureForestry and Food ScienceUniversity of TorinoGrugliasco (TO), Italy

Irshad Ul Haq BhatFaculty of Earth ScienceUniversiti Malaysia KelantanCampus Jeli, JeliKelantan, Malaysia

Rajeev BhatFood Science DepartmentCollege of EngineeringScience & Technology (CEST)School of SciencesCampus – NabuaFiji National UniversityFiji Islands

Ghose BishwajitSchool of Social MedicineTongji Medical CollegeHuazhong University of Science andTechnologyWuhan, China

De Souza BlaiseCentral Institute for CottonResearchICAR, NagpurMaharashtra, India

Francisco Cuadros BlázquezDepartment of Applied PhysicsUniversity of ExtremaduraBadajoz, Spain

John BolandCentre for Industrial and AppliedMathematicsand the Barbara Hardy InstituteUniversity of South AustraliaAustralia

Piyarat BoonsawangDepartment of Industrial BiotechnologyFaculty of Agro‐IndustryPrince of Songkla UniversityHat Yai, Thailand

Robin BownThe Business SchoolUniversity of GloucestershireCheltenham, UK

Jonathan D. BuckleyAlliance for Research in ExerciseNutrition and ActivitySansom Institute for Health ResearchUniversity of South Australia, Australia

Alessandro K. CeruttiDepartment of AgricultureForestry and Food ScienceUniversity of TorinoGrugliasco (TO), Italy;IRIS (Interdisciplinary Research Instituteon Sustainability)University of TorinoTorino, Italy

Fook Yee ChyeFaculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabah, Malaysia

Daphne ComfortThe Business SchoolUniversity of GloucestershireCheltenham, UK

Shane ConwaySchool of Geography & ArchaeologyNUI Galway, Galway, Ireland

Thi‐Thu‐Huyen DoInstitute for Environment and ResourcesVietnam National UniversityHo Chi Minh City, Vietnam

Dario DonnoDepartment of AgricultureForestry and Food ScienceUniversity of TorinoGrugliasco (TO), Italy

Gokhan EgilmezDepartment of Mechanical and IndustrialEngineeringUniversity of New HavenWest HavenCT, USA

Maura FarrellSchool of Geography & ArchaeologyNUI GalwayGalway, Ireland

Angela M. FraserClemson UniversityDepartment of FoodNutritionand Packaging SciencesClemson, SCUSA

Murdijati GardjitoUniversitas Gadjah MadaPusat Studi Pangan Dan GiziGedung PauJl. Teknika UtaraBarek, YogyakartaIndonesia

Sharmistha GhoshSchool of Public AdministrationHuazhong University of Science andTechnology, WuhanHubei, China

Almudena González GonzálezDepartment of Applied PhysicsUniversity of ExtremaduraBadajoz, Spain

Prashant GoswamiCSIR National Institute for ScienceTechnology and Development StudiesNew Delhi, India

Eni HarmayaniUniversitas Gadjah MadaCenter for Food and Nutrition StudiesPAU BuildingJl. Teknika UtaraBarek, YogyakartaIndonesia

David HillierCentre for Police SciencesUniversity of South WalesPontypridd, UK

Wan Rosli Wan IshakSchool of Health SciencesUniversiti Sains MalaysiaHealth CampusKubang KerianKota BharuKelantanMalaysia

Peter JonesThe Business SchoolUniversity of GloucestershireCheltenham, UK

Zakia KhanamFaculty of Agro Based IndustryUniversiti Malaysia KelantanCampus Jeli, JeliKelantanMalaysia

Yeoh Tow KuangSchool of Hospitality,Tourism and Culinary ArtsTaylor’s UniversitySubang Jaya,Selangor, Malaysia

Murat KucukvarAssistant ProfessorDepartment of Industrial EngineeringIstanbul Sehir University, Turkey

Ulla LehtinenSenior Research FellowOulu Business SchoolOulu University, Finland

Lily Arsanti LestariUniversitas Gadjah MadaPusat Studi Pangan Dan GiziGedung PauJl. Teknika UtaraBarek, YogyakartaIndonesia

Riccardo ManziniDepartment of Industrial EngineeringUniversity of Bologna Alma MaterStudiorum, Bologna, Italy

Sutida MarthosaDepartment of Industrial ManagementTechnologyFaculty of Science and IndustrialTechnologyPrince of Songkla UniversityThailand

John McDonaghSchool of Geography & ArchaeologyNUI GalwayGalway, Ireland

Caroline Opolski MedeirosDepartment of NutritionFederal University of ParanáCuritiba, PR, Brazil

Maria Gabriella MellanoDepartment of AgricultureForestry and Food ScienceUniversity of TorinoGrugliasco (TO), Italy

Sapna A. NarulaDepartment of Business Sustainability,TERI UniversityNew Delhi, India

Seah Young NgFaculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabah, Malaysia

Shivnarayan NishadDepartment of MathematicsFaculty of Science and HumanitiesMS Ramaiah University of AppliedSciences, BangaloreIndia

Birdie Scott PadamFaculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabah, Malaysia

Yong Shin ParkUpper Great Plains TransportationInstitute (UGPTI)North Dakota State UniversityFargo, NDUSA

Jose Renato Peneluppi, Jr.School of Public Administration,Huazhong University of Science andTechnology,Wuhan, HubeiChina;Visiting ResearcherThe University of Oslo, OsloNorway

Thi‐Thu‐Hang PhamInstitute for Environment and ResourcesVietnam National UniversityHo Chi Minh CityVietnam

Chanathip PharinoAssociate ProfessorDepartment of EnvironmentalEngineeringChulalongkorn UniversityBangkok,Thailand

Chiara PiniDepartment of IndustrialEngineeringUniversity of Bologna Alma MaterStudiorumBolognaItaly

Christian J. ReynoldsDepartment of GeographyFaculty of Social SciencesThe University of SheffieldSheffield, UK;Centre for Industrial andApplied Mathematicsand the Barbara Hardy InstituteUniversity of South AustraliaAustralia

Francisco Cuadros SalcedoDepartment of Applied PhysicsUniversity of ExtremaduraBadajoz, Spain

Puspita Mardika SariUniversitas Gadjah MadaPusat Studi Pangan Dan GiziGedung Pau, Jl. Teknika UtaraBarek, YogyakartaIndonesia

Otto D. SimmonsDepartment of Biological andAgricultural EngineeringNorth Carolina State UniversityRaleigh, NC, USA

Francisco Javier VázquezCentro de Investigación en Alimentacióny Desarrollo,HermosilloSonora, México

Kulandaivelu VelmourouganeCentral Institute for Cotton ResearchICAR, NagpurMaharashtra, India

Gabriela Elena ViacavaChemical Engineering DepartmentFood Engineering GroupEngineering Faculty,National University of Mar del PlataMar del Plata,Buenos Aires, Argentina;National Research Council (CONICET)Mar del Plata,Buenos Aires, Argentina

Kalpana VishnoiResearch Associate (formerly);All India Coordinated Project onPesticide Residues,IARI, New Delhi,India

Philip WeinsteinSchool of Pharmacy and MedicalSciencesDivision of Health Science, and theBarbara Hardy InstituteUniversity of South AustraliaAustralia and School of BiologicalSciences, University of Adelaide,Australia

Santad WichienchotInterdisciplinary Graduate School ofNutraceutical and Functional FoodPrince of Songkla UniversityHat Yai, SongkhlaThailand

Wirote YouravongDepartment of Food Technology,Faculty of Agro‐IndustryMembrane Science and TechnologyResearch CenterPrince of Songkla University,Hat YaiThailand

Foreword

Proposed solutions for feeding the world’s population while protecting the environment are rife with theories and examples, few of which can be applied globally. Much of the challenge lies in the understanding of what ‘sustainable’ really means, and what compromises people are prepared to accept between price of food, agricultural system in which it was produced and environmental impacts. The conundrum of achieving production and protection is termed a ‘wicked’ problem – and the information in this book brings to the fore some sensible steps towards potential success.

Food in developed countries is cheaper, more varied, more prepared and safer to eat than it has ever been in the past. Understandably, people in developing countries want the same opportunity to eat inexpensive, varied, easy‐to‐access, safe food. The problem is that the production of any food has unintended consequences. The very act of harvesting and digesting plant material separates the carbon and nitrogen that the plant has combined during photosynthesis, and returns chemicals surplus to the nutrient requirements of the digester to the environment. The ‘return’ usually occurs in a different place from the harvesting, thereby causing potential problems. This is particularly the case for the chemicals in dung and urine which the animal deposits on the soil in concentrated form. In addition, the form of the chemicals excreted is different from that ingested. A small proportion of the carbon dioxide from the atmosphere combined during photosynthesis is returned to the atmosphere as methane by ruminants. Nitrogen is converted by various processes variously to nitrate and nitrous oxides. Methane and nitrous oxides are of concern in the greenhouse gas calculations; nitrate can become a contaminant in waterways.

A further problem for agriculture is the impact of animals and machinery on soil. Erosion from fields and paddocks becomes sediment in lakes and rivers, carrying nutrients such as phosphorus with it. Micro‐organisms such as faecal coliforms can also be involved.

Keeping animals in high‐tech shelters allows excreta to be ‘managed’, thereby reducing impact on the environment, but feeding them requires mechanical harvesting of crops, potentially impacting negatively on the soil whilst using fossil fuel and creating more greenhouse gases. In addition, housing of animals in large numbers increases the likelihood of disease, and consequently the use of antibiotics.

And on all systems the pressure to increase productivity is high: equipment has become larger; chemicals to reduce insect, weeds and diseases have become more specific; and all chemicals, including fertilisers, have been applied with more precision. As a result, productivity has increased, and the risks to production have decreased, particularly where irrigation is available to compensate for lack of rainfall, and frost protection can be used to mitigate low temperatures.

The overall effect has been seen in prices: food is cheaper as a proportion of income in developed countries than it has ever been. However, the effect has also been seen on the environment. Waterways are carrying greater sediment loads, with more nutrients.

This impact is seen in developed countries as being unsustainable. Protecting the potential of soil and water to meet the needs of future generations is the third tenet of sustainability in Smyth and Dumanski’s 1993 discussion paper FESLM: An international framework for evaluating sustainable land management (published by the Food and Agricultural Organization of the United Nations). Building on increased productivity and decreased risk to production, the Smyth and Dumanski concept of protection included the suggestion that additional conservation priorities, such as maintaining genetic diversity or preserving individual plant or animal species, would be needed. Conservation puts the emphasis on improved productivity and reducing risk to production if the population is increasing. The last two tenets of the Smyth and Dumanski framework are economic viability and social acceptability.

The latter includes animal welfare and human welfare: are the animals in the production system being treated humanely and with respect for life? Are the employees receiving a living wage, operating in a safe environment with reasonable hours and holidays? Both are compromised if the prices paid for the product don’t cover the cost of production. This threatens economic viability, and reduces the ability to attract into and retain good people in agriculture, all along the value chain from farm to fork, or soil to saliva.

Research, development and technologies are required in all countries to ensure that farmers and growers are able to operate efficiently and are enabled to adapt the new technologies to their operation.

Part of the research must be on what Smyth and Dumanski term ‘indicators, criteria and thresholds’. Indicators are environmental statistics that measure or reflect environmental status or change in condition (for example tonnes/ha of erosion; rate of increase/decrease in erosion). Criteria are standards or rules (models, tests or measures) that govern judgements on environmental conditions (such as impact assessment of the level of erosion on yield, water quality etc.). Thresholds are levels beyond which a system undergoes significant change – points at which stimuli provoke response (for example a level beyond which erosion is no longer tolerable).

The recognition of ‘thresholds’ (by applying ‘criteria’ to measurements of ‘indicators’) will provide powerful tools in deciding whether or not a chosen land use will be sustainable. At the moment, most countries are still in the discussion phase rather than in the agreement or action phases.

At the same time it is vital that society as a whole understands the issues – that every time they throw food away they are not only creating the potential for greenhouse gas generation during decomposition but also wasting the chemicals, including water, that went in to creating the food; that each time they make a cheap choice in the supermarket, they are increasing the pressures on farmers and growers to increase productivity, with potential impacts on the environment.

There are no easy answers, but every single person has an influence through choices made. Sustainability Challenges in the Agrofood Sector will help inform those choices, and the path to action. Finally, my appreciation goes to the editor (Dr Rajeev Bhat) and all the authors for their expert inputs provided on various challenging and emerging sustainability issues discussed in this book.

Dr. Jacqueline S. RowarthFormerly Professor of Agribusiness, The University of WaikatoHamilton, New Zealand; Chief Scientist (Currently)Environmental Protection Authority, Lambton QuayWellington, New Zealand

Preface

‘Agrofood sustainability’ is a strategic term in the present world scenario with several novel and impressive works being proposed and pursued by various researchers, academicians and policymakers around the world. This book takes a comprehensive approach to identify various challenges offered by agrofood (agrifood) sustainability. On a global level, several critical factors cover the issues pertaining to sustainability challenges in the agrofood sector. Transforming and communicating lab‐ or office‐generated knowledge to the local population is an important phase to face the overwhelming sustainability challenges in the agrofood sector.

The overall outlook of this book concerns the current knowledge and challenges incurred in the agrofood sector with an onward focus on the future of sustainability. Various multidisciplinary aspects and a range of topics have been covered by leading international experts who have endeavoured to update and provide the latest information on sustainability challenges from around the world. The sustainability issues covered in the chapters includes those concerning the impact of environment or climatic changes on the agrofood sector, the food—water—energy nexus, geopolitical and climatic unrest, supply chain management, challenges incurred in the food crops sector, food diversification issues, diet and health effects, food waste, sustainable food processing technologies, food tourism, the importance of judicial and regulatory issues and educating consumers on the significance of sustainability. All the experts have explored and identified existing gaps and have tried to propose innovative solutions, which can be implemented to benefit local populations (consumers) around the world.

As the book takes an ‘easy to read’ approach with up‐to‐date information, it will benefit all those who are engaged in teaching undergraduate and postgraduate students, agrofood scientists, industrial professionals and policymakers as a readily assessable reference material. Until now, there have been no books in the market which have contained the views of so many leading researchers/experts from different countries.

I thank all the authors who had contributed to this book, way before the stipulated deadline. Much appreciation goes to my present Vice‐Chancellor, Professor Nigel Healey of Fiji National University, Fiji Islands for all the support.

My sincere gratitude and indebtedness go to all the members of the Wiley‐Blackwell publishing team involved in this book, for their sincere commitment and enormous support. A special note of appreciation goes to Professor Dr Karl R. Matthews (Rutgers University, USA) and to Professor Dr Jacqueline Rowarth (University of Waikato, New Zealand and currently Chief Scientist, Environmental Protection Authority, Wellington, New Zealand) for writing the introductory notes and foreword, respectively. I am also grateful to my wife, Ranjana, and daughter, Vidhathri, for all their benefaction and patience, and I dedicate this book to them with much love.

Dr Rajeev Bhat

Introductory Note: Future of Agrofood Sustainability

Karl R. Matthews

Department of Food Science, Rutgers University, NJ, USA

The global population is projected to increase to more than nine billion by 2050. Concomitantly, the global food demand will double and strain agrofood supply chains. Now is an interesting time where dietary habits of consumers in developed countries have led to a seemingly exponential increase in the clinically overweight, while in developing countries food insufficiency results in starvation. Astonishingly, in developed countries high percentages of food never make it to market, often exceeding the entire food production of certain regions of the world.

Food is essential to life. One of the greatest threats to a healthy environment is agriculture. Seeking a balance to achieve food sustainability is not a trivial task. A seismic shift in consumer preference is underway. This is linked to the desire to have foods which are functional in nature and nutritious. The advent of foods developed based on the genetic profile of a consumer is not out of reach. Simply increasing food production will not satiate the appetite of the world’s population. In the future, the primary source of protein may shift from being meat‐based to being insect‐based. Such changes will be difficult to accept for consumers from parts of the world for which insects have not been part of the diet. The extent to which such a shift will impact the environment will likely not be realized until well into the future.

Foods that are functional, medicinal and medical must be developed particularly for feeding developing countries. The utilization of highly nutritious ingredients such as seaweed, algae and kale that are not cost prohibitive and can achieve health and well‐being is paramount. The food must also be safe and free from chemical and microbiology hazards that negatively impact human health. Achieving a safe food supply requires education and training. An unintended consequence of focusing only on ‘yield per acre/hectare’ is the abuse of chemicals: pesticides, fertilizers, herbicides. The use of modern genetics such as the clustered regularly interspaced short palindromic repeats (CRISPR) interference technique can be used to modify the genes of food crops without the stigma of GMOs. Agricultural and processing practices must incorporate effective training and strategies to provide foods intended to be consumed raw that are microbiologically safe. Each year, millions of cases of foodborne illness linked to foods contaminated with viruses, bacteria and parasites occur in part because of a lack of worker training and consumer knowledge.

The development and strengthening of food supply chains is needed to shift food from abundant areas to areas of need. Incredibly, malnourishment occurs in countries that have adequate food production. The global agrofood supply chain is under stress. In some regions, more than 50% of the food supply is imported. Measures must be taken to provide market access to small producers, a step that may alleviate some of the supply chain stress. Indeed, failure to address supply chain issues can contribute to other concerns such as food waste. Food waste for low‐income countries typically occurs during production, while in developed countries it occurs at consumption. Astonishingly, it has been estimated that between 30 and 50% of all food produced around the world is lost or wasted. Combatting food waste requires the development of specific approaches for developed and developing countries. There is no one‐size‐fits‐all solution.