Food is an essential human need underpinning health and wellbeing, while also having the potential to support environmental sustainability. In the past several decades, an emphasis on maximising yield though improved production practices has enhanced human lives in several respects, including by reducing hunger, infant and child mortality and poverty, and raising life expectancy [1,2]. Despite these advances, a downside of these practices is a shift to diets that are calorie-dense, processed and utilise animal products [3,4]. Food production is also a major contributor to environmental degradation [5,6]. Thus, food needs to be produced in a way that is not only healthy and nutritious but also environmentally sustainable. For example, during the period 2007–2016, total net greenhouse gas emissions from agriculture, forestry and other land use accounted for 23% of total net anthropogenic greenhouse gas emissions [7]. Land management and land use change also contributes to biodiversity loss [8], freshwater use [2] and soil degradation [9], which all affect land productivity and food security [10].
Showing posts with label health promotion. Show all posts
Showing posts with label health promotion. Show all posts
Monday, 13 February 2023
new publication from our group: Editorial: Farm to Fork: Balancing the Needs for Sustainable Food Production and Food for Health Promotion
In this Special Issue, three interesting papers have been included.
The first paper concerns soil phytoremediation from cadmium using Sesbania sesban L. in association with Bacillus anthracis PM21. Ali et al. evaluated the plant-growth-promoting potential of the bacterial strain B. anthracis PM21 using S. sesban; they concluded that this bacterium can be an effective candidate for the phyto-remediation of Cd-polluted soil.
The paper is available online at: https://www.mdpi.com/2071-1050/13/24/13529 (accessed on 29 November 2022).
In the second paper, Esteves et al. used life-cycle assessment (LCA) to evaluate the environmental impact of growing pigs, focusing on the production of crude protein while supplementing amino acids. They concluded that acidification, eutrophication and land occupation were reduced with the reduction of protein concentration.
The paper is available online at: https://www.mdpi.com/2071-1050/13/9/4815 (accessed on 29 November 2022).
In the third paper, Hor et al. estimated the emissions of carbon dioxide from a traditional Cambodian diet food production system using LCA. They reported that the country’s existing food production system generates CO2 emissions of 9.7 Mt CO2 eq/yr, with the proposed system reducing these by 28.9% to 6.9 Mt CO2 eq/yr.
The paper is available online at: https://www.mdpi.com/2071-1050/13/7/3660 (accessed on 29 November 2022).
Conceptualization, K.A.B. and I.Z.; Writing—original draft preparation, K.A.B. and I.Z.; writing—review and editing, K.A.B. and I.Z. All authors have read and agreed to the published version of the manuscript.
The authors declare no conflict of interest.
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