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Sustainability Challenges in the Agrofood Sector 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 Registered Office John Wiley & Sons Ltd The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Offices 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030‐5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley‐blackwell The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher Designations used by companies to distinguish their products are often claimed as trademarks All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners The publisher is not associated with any product or vendor mentioned in this book Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom If professional advice or other expert assistance is required, the services of a competent professional should be sought Library of Congress Cataloging‐in‐Publication Data 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–dc23 LC record available at https://lccn.loc.gov/2016046880 A catalogue record for this book is available from the British Library Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books Cover images (top to bottom): © [Genesis] - Korawee Ratchapakdee/Gettyimages; © Marcel Clemens/Shutterstock; © Len Green/Shutterstock Set in 10/12pt Warnock by SPi Global, Pondicherry, India 10 9 8 7 6 5 4 3 2 1 v Contents List of Contributors viii Foreword xiii Preface xvi Introductory Note: Future of Agrofood Sustainability xviii Food Sustainability Challenges in the Developing World Rajeev Bhat The Role of Small‐scale Farms and Food Security 33 John McDonagh, Maura Farrell and Shane Conway Sustainability Challenges, Human Diet and Environmental Concerns 48 Christian J Reynolds, Jonathan D Buckley, Philip Weinstein and John Boland Sustainable Challenges in the Agrofood Sector: The Environment Food–Energy–Water Nexus 78 Chanathip Pharino Dynamics of Grain Security in South Asia: Promoting Sustainability through Self‐sufficiency 103 Ghose Bishwajit, Sharmistha Ghosh and Jose Renato Peneluppi, Jr Local Food Diversification and Its (Sustainability) Challenges 119 Eni Harmayani, Lily Arsanti Lestari, Puspita Mardika Sari and Murdijati Gardjito Sustainable Supply Chain Management in Agri‐food Chains: A Competitive Factor for Food Exporters 150 Ulla Lehtinen How Logistics Decisions Affect the Environmental Sustainability of Modern Food Supply Chains: A Case Study from an Italian Large‐scale Retailer 175 Riccardo Accorsi, Riccardo Manzini and Chiara Pini vi Contents Strengthening Food Supply Chains in Asia: Challenges and Strategies 197 Sapna A Narula and Kalpana Vishnoi 10 Revolutionizing Food Supply Chains of Asia through ICTs 212 Sapna A Narula 11 Sustainability, Materiality and Independent External Assurance: An Exploratory Study of the UK’s Leading Food Retailers 227 Peter Jones, Robin Bown, David Hillier and Daphne Comfort 12 Environmental Sustainability of Traditional Crop Varieties: Reviewing Approaches and Key Issues for a Multilevel Evaluation 255 Alessandro K Cerutti, Dario Donno, Maria Gabriella Mellano and Gabriele L Beccaro 13 Cradle‐to‐gate Life Cycle Analysis of Agricultural and Food Production in the US: A TRACI Impact Assessment 274 Yong Shin Park, Gokhan Egilmez and Murat Kucukvar 14 Ensuring Self‐sufficiency and Sustainability in the Agrofood Sector: Sustainability Challenges in Agriculture and Modelling 307 Prashant Goswami and Shivnarayan Nishad 15 Sustainability Challenges Involved in Use of Nanotechnology in the Agrofood Sector 343 Gabriela Elena Viacava, Francisco Javier Vázquez, Jesús F Ayala‐Zavala and María R Ansorena 16 Sustainability of Nutraceuticals and Functional Foods 369 Santad Wichienchot and Wan Rosli Wan Ishak 17 Innovation and Sustainable Utilization of Seaweeds as Health Foods 390 Fook Yee Chye, Birdie Scott Padam and Seah Young Ng 18 Agrofoods for Sustainable Health Benefits and Their Economic Viability 435 Zakia Khanam and Irshad Ul Haq Bhat 19 Sustainability Challenges in Food Tourism 451 Yeoh Tow Kuang and Rajeev Bhat 20 Diversification, Innovation and Safety of Local Cuisines and Processed Food Products: Emerging Issues and the Sustainability Challenges 482 Yeoh Tow Kuang and Rajeev Bhat 21 Soil Health, Crop Productivity and Sustainability Challenges 509 Kulandaivelu Velmourougane and DeSouza Blaise Contents 22 Analysing the Environmental, Energy and Economic Feasibility of Biomethanation of Agrifood Waste: A Case Study from Spain 532 Almudena González González, Francisco Cuadros Blázquez and Francisco Cuadros Salcedo 23 Agricultural Waste for Promoting Sustainable Energy 551 Thi‐Thu‐Huyen Do and Thi‐Thu‐Hang Pham 24 Membrane Technology in Fish‐processing Waste Utilization: Some Insights on Sustainability 575 Wirote Youravong and Sutida Marthosa 25 Sustainability Issues, Challenges and Controversies Surrounding the Palm Oil Industry 596 Piyarat Boonsawang and Wirote Youravong 26 Sustainability Challenges in the Coffee Plantation Sector 616 Kulandaivelu Velmourougane and Rajeev Bhat 27 Food Safety Education: Training Farm Workers in the US Fresh Produce Sector 643 Angela M Fraser and Otto D Simmons 28 Sustainability Challenges and Educating People Involved in the Agrofood Sector 660 Caroline Opolski Medeiros Index 675 vii List of Contributors Riccardo Accorsi Rajeev Bhat Department of Industrial Engineering University of Bologna Alma Mater Studiorum Bologna, Italy Food Science Department College of Engineering Science & Technology (CEST) School of Sciences Campus – Nabua Fiji National University Fiji Islands María R Ansorena Chemical Engineering Department Food Engineering Group Engineering Faculty National University of Mar del Plata Mar del Plata, Buenos Aires, Argentina; National Research Council (CONICET) Mar del Plata Buenos Aires, Argentina Ghose Bishwajit School of Social Medicine Tongji Medical College Huazhong University of Science and Technology Wuhan, China Jesús F Ayala‐Zavala DeSouza Blaise Centro de Investigación en Alimentación y Desarrollo Hermosillo Sonora, México Central Institute for Cotton Research ICAR, Nagpur Maharashtra, India Gabriele L Beccaro Francisco Cuadros Blázquez Department of Agriculture Forestry and Food Science University of Torino Grugliasco (TO), Italy Department of Applied Physics University of Extremadura Badajoz, Spain Irshad Ul Haq Bhat Centre for Industrial and Applied Mathematics and the Barbara Hardy Institute University of South Australia Australia Faculty of Earth Science Universiti Malaysia Kelantan Campus Jeli, Jeli Kelantan, Malaysia John Boland List of Contributors Piyarat Boonsawang Dario Donno Department of Industrial Biotechnology Faculty of Agro‐Industry Prince of Songkla University Hat Yai, Thailand Department of Agriculture Forestry and Food Science University of Torino Grugliasco (TO), Italy Robin Bown Gokhan Egilmez The Business School University of Gloucestershire Cheltenham, UK Jonathan D Buckley Alliance for Research in Exercise Nutrition and Activity Sansom Institute for Health Research University of South Australia, Australia Alessandro K Cerutti Department of Agriculture Forestry and Food Science University of Torino Grugliasco (TO), Italy; IRIS (Interdisciplinary Research Institute on Sustainability) University of Torino Torino, Italy Fook Yee Chye Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Sabah, Malaysia Daphne Comfort The Business School University of Gloucestershire Cheltenham, UK Department of Mechanical and Industrial Engineering University of New Haven West Haven CT, USA Maura Farrell School of Geography & Archaeology NUI Galway Galway, Ireland Angela M Fraser Clemson University Department of Food Nutrition and Packaging Sciences Clemson, SC USA Murdijati Gardjito Universitas Gadjah Mada Pusat Studi Pangan Dan Gizi Gedung Pau Jl Teknika Utara Barek, Yogyakarta Indonesia Sharmistha Ghosh School of Geography & Archaeology NUI Galway, Galway, Ireland School of Public Administration Huazhong University of Science and Technology, Wuhan Hubei, China Thi‐Thu‐Huyen Do Almudena González González Institute for Environment and Resources Vietnam National University Ho Chi Minh City, Vietnam Department of Applied Physics University of Extremadura Badajoz, Spain Shane Conway ix x List of Contributors Prashant Goswami Murat Kucukvar CSIR National Institute for Science Technology and Development Studies New Delhi, India Assistant Professor Department of Industrial Engineering Istanbul Sehir University, Turkey Eni Harmayani Ulla Lehtinen Universitas Gadjah Mada Center for Food and Nutrition Studies PAU Building Jl Teknika Utara Barek, Yogyakarta Indonesia Senior Research Fellow Oulu Business School Oulu University, Finland Lily Arsanti Lestari Centre for Police Sciences University of South Wales Pontypridd, UK Universitas Gadjah Mada Pusat Studi Pangan Dan Gizi Gedung Pau Jl Teknika Utara Barek, Yogyakarta Indonesia Wan Rosli Wan Ishak Riccardo Manzini David Hillier School of Health Sciences Universiti Sains Malaysia Health Campus Kubang Kerian Kota Bharu Kelantan Malaysia Peter Jones The Business School University of Gloucestershire Cheltenham, UK Zakia Khanam Faculty of Agro Based Industry Universiti Malaysia Kelantan Campus Jeli, Jeli Kelantan Malaysia Yeoh Tow Kuang School of Hospitality, Tourism and Culinary Arts Taylor’s University Subang Jaya, Selangor, Malaysia Department of Industrial Engineering University of Bologna Alma Mater Studiorum, Bologna, Italy Sutida Marthosa Department of Industrial Management Technology Faculty of Science and Industrial Technology Prince of Songkla University Thailand John McDonagh School of Geography & Archaeology NUI Galway Galway, Ireland Caroline Opolski Medeiros Department of Nutrition Federal University of Paraná Curitiba, PR, Brazil Maria Gabriella Mellano Department of Agriculture Forestry and Food Science University of Torino Grugliasco (TO), Italy List of Contributors Sapna A Narula Chanathip Pharino Department of Business Sustainability, TERI University New Delhi, India Associate Professor Department of Environmental Engineering Chulalongkorn University Bangkok, Thailand Seah Young Ng Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Sabah, Malaysia Shivnarayan Nishad Department of Mathematics Faculty of Science and Humanities MS Ramaiah University of Applied Sciences, Bangalore India Birdie Scott Padam Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Sabah, Malaysia Yong Shin Park Upper Great Plains Transportation Institute (UGPTI) North Dakota State University Fargo, ND USA Jose Renato Peneluppi, Jr School of Public Administration, Huazhong University of Science and Technology, Wuhan, Hubei China; Visiting Researcher The University of Oslo, Oslo Norway Thi‐Thu‐Hang Pham Institute for Environment and Resources Vietnam National University Ho Chi Minh City Vietnam Chiara Pini Department of Industrial Engineering University of Bologna Alma Mater Studiorum Bologna Italy Christian J Reynolds Department of Geography Faculty of Social Sciences The University of Sheffield Sheffield, UK; Centre for Industrial and Applied Mathematics and the Barbara Hardy Institute University of South Australia Australia Francisco Cuadros Salcedo Department of Applied Physics University of Extremadura Badajoz, Spain Puspita Mardika Sari Universitas Gadjah Mada Pusat Studi Pangan Dan Gizi Gedung Pau, Jl Teknika Utara Barek, Yogyakarta Indonesia Otto D Simmons Department of Biological and Agricultural Engineering North Carolina State University Raleigh, NC, USA xi 678 Index carbon dioxide (CO2 ) 536 accumulation 558 carbon nanotubes 356 carbon sequestration 41, 411 cation exchange capacity (CEC) 513 cellulose 564 Center for Ecogenetics and Environmental Health 382 Centers for Disease Control and Prevention (CDC) 645 cereals exports 107 grain production in South Asia 106 high‑calorie foods 122 imports 106 nutrition‑rich (bio‑fortified) cultivars 115 chemical fertilizers chemical oxygen demand (COD) 532, 534, 535, 538, 581, 624 chemical pest‑control techniques 89 chemical sensors 349 child malnutrition 124 chitosan 352, 591–592 chronic diseases high incidence of 391 ischemic heart disease (IHD) 123 stroke and diabetes 123 classical impact assessment methodology 275 clean technology see membrane technology climate change 283 food supply chains, Asia 204 climate risk management 57 COD see chemical oxygen demand (COD) Codex Alimentarius Commission 629 Codex Alimentarius standards 497 co‑digestion 605–606 Coenzyme Q10 351 coffee Agroforestry System 631 coffee berry borer (CBB) 626 coffee defects 626 coffee fermentation 622 coffee growers 633, 634 coffee plantation sector ecosystem service and environmental challenges biodiversity conservation 631 shade trees, in coffee plantations 631–632 soil and water pollution 630–631 soil fertility degradation and restoration 630 marketing and export challenges consumer preference and quality issues 628 farm gate sale 629 supply, demand and price 627–628 trade‑related barriers 629 sustainable challenges for government 632–635 in India 617–627 coffee processing wastewater (CPW) 624 coffee production farm finance and subsidies 633–634 global price fluctuation 632–633 labour availability 620 marketing and export challenges consumer preference and quality issues 628 demand 627–628 farm gate sale 629 price 627–628 supply 627–628 trade-related barriers 629 market intelligence 632–633 market volatility 632–633 mechanization 620 moisture management 623 multitier cropping systems 619 mycotoxin contamination 626 nutrient management 620 off‑farm challenges curing 624–626 transport 626–627 on‑farm challenges processing 621–624 production 617–618 parchment 622–623 pest and disease management 619 pollution abatement 623–624 promotion and marketing 634–635 quality issues and certification 634 research and extension services 634 sprinkler irrigation 618 transport moisture management and packaging methods 626–627 shipment delays 627 waste disposal 626 waste management 623–624 water management 618–619 combustion technology 566–567 common agricultural policy (CAP) 34–35 community welfare, local food consumption 136–137 production in the region 134–136 complementary diet 133 Index complementary feeding practices, Southeast Asia 133 concentration gradient driven process 578 concentration polarization 580 conjugated linoleic acid (CLA) 375 Consultative Group for International Agricultural Research (CGIAR) 115 consumer food safety 491 continental cuisine 485 contract farming 81, 205 conventional coagulation/flocculation process 582 cooking juice crustacean and shellfish 588–589 tuna 587, 588 Cork Declaration 34 CorporateRegister.com Limited (2008) 233, 248 country of origin (COO) 160–162 effect 151 crop diversification 112 crop failure 138 cropland productivity 87 crop‑livestock integration 57 cropping systems 619 crop production soil constraints 510, 515–516 soil properties 517 crop productivity 2, crop residues 559 crop varieties 256 crop yields 37, 521 control pests 80 crude palm oil (CPO) 597, 598 crustacean and shellfish cooking juice 588–589 cultivar 258 see also traditional cultivars cultural competence training 655 cultural identity, loss of 487 cured coffees 626 curing process 624–626 cyclodextrin‑EO nanocapsule 354 d damage‑oriented impact assessment methodology 275–276 dark fermentation 606 decanter cake (DC) 597, 598 deficit irrigation 57 densification 568 dewatering 568 diet composition changes consequences of 130–131 local food 127 people changes their 127–130 and eating habits 138 and environmental animal protein consumption 57–58 chronic health problems 52 consuming ‘healthy’ food 53–54 environmental impact assessment 58–60 health and diet 52–53 impacts of 61 interventions in diet 61–62 relationship between 54–57 world food system, current state of 51–52 food consumption 49 health (dietary) supplements 17 high‑quality 36 meat‑based 58 quantity and quality of 132 dietary costs 54 dietary diversity 133 dietary fibre 140, 398–399 properties of 406 dietary habits 488 dietary intake 53 dietary supplements 369 ingredient 390 dimethylbenz(a) anthracene (DMBA) 375 direct land use change 561 disaster risk management disease‑ and pest‑resistant plant stocks distribution networks As‑Is configuration 178–179, 192 centralized hubs 178 dry products network 188–192 for food management 176 frozen products network 180–186 Pareto cumulative curves 181 perishable products network 186–188 regional warehouses 178–179 To‑Be configuration 178–179 drip irrigation 618 drought‑resistant crop varieties drying methods 568, 621, 622 dry ligno‑cellulosic feedstock 553, 564 dry products network 188–192 e eco‑centric models 43 economic development 668–669 economic input‑output life cycle assessment (EIO‑LCA) 278–281 679 680 Index ecosystem service, coffee cultivation biodiversity conservation 631 shade trees, conservation of 631–632 soil and water pollution 630–631 soil fertility degradation and restoration 630 eco‑toxicity (ET) 284, 293–294 education for sustainable development (ESD) 660, 662–663 goals 663 planning 663–665 EEIOA see environmentally extended input‑output analysis (EEIOA) electrical potential driven process 578 electronic tongue technology 357 ellagic acid (EA) 438 emergy approach 10 endpoint impact assessment see damageoriented impact assessment methodology energy crops 85 energy production potential food crops for 85 and water productivity, measures fo 86 enterprise resource planning (ERP) systems 157 Environmental Design of Industrial Products (EDIP) 177 environmental impact assessment EEIOA 50 indicators acidification air 283, 286, 293 climate change 283 eco‑toxicity 284, 293–294 eutrophication air/water 283, 293 human health cancer 284, 294 human health criteria air 283, 293 human health non‑cancer 284, 294 ozone depletion 283–284, 293 smog air 284, 293 LCA 50 methods of 58–59 metrics of 59–60 environmental impact categorization 275–276 environmentally extended input‑output analysis (EEIOA) 50 environmentally sustainable technologies 668 environmental management 669 environmental management systems (EMSs) 163, 168 environmental quality 512 environmental sustainability definition 229 of traditional crop varieties 255–269 Environmental Working Group (EWG) 382–383 Environment Protection Acts of India (EPAI) 631 enzymatic hydrolysis 569, 591 Equitable Food Initiative (EFI) 652 EU Eco Management Audit Scheme (EMAS) 163 EU‑funded Rural Development Programme 42 European Commission report on Sustainable Agriculture for the Future We Want 44 2nd European Conference on Rural Development 34 European system for food additive authorization 358 European Union (EU) European Community Regulations 510/2006 159 Food Information to Consumers (FIC) Regulation 1169/2011 160 organic logo 159, 168 Plant Health Directive 2000/29/EG 157 production rules 159 protected designation of origin (PDO) 159, 160 protected geographical indication (PGI) 159, 160 Regulation (EEC) No 2092/91 157 traditional speciality guaranteed (TSG) 159 eutrophication air/water 283, 293 exotic taste 487 f face‑to‑face instruction 655 faecal waste 650 family farms 36 agricultural change 42 FAO See Food and Agriculture Organization of the United Nations (FAO) FAOSTAT 555 farmer friendly techniques farmer indebtedness 108 farmers’ rights to land 116 farm gate sale 629 fatty acid synthase (FAS) 438 FDA‑regulated products 358–359 fermentation technology 407 fertilizer 84 Fischer Tropsch process 567 fishing industry 575 fishmeal cake 581 powder 581 Index processing wastewater 581–583 production process 581, 582 wastewater, protein recovery plant 582–583 fish‑processing waste utilization cooking juice crustacean and shellfish 588–589 tuna 587, 588 fishmeal processing wastewater 581–583 membrane technology benefits and limitations 580–581 membrane processes 577–578 pressure driven membrane filtration 578–580 solid waste bioactive peptides, fish protein 591 gelatin, fish skin 589–590 oligosaccharides, chitosan 591–592 protein hydrolysate and protease, fish viscera 590–591 surimi processing wastewater 583–587 fish viscera 590–591 floating method 396 food access 123 Food and Agriculture Organization of the United Nations (FAO) 3, 20, 82, 115, 120, 510, 555, 560, 643 Fisheries and Aquaculture (2014) 575–576 food–energy–water nexus 83 food price index 561, 563 framework Communication 644 Education 644 Food Control Management 644 Food Laws and Regulations 644 Food Monitoring and Epidemiological Data 644 Information 644 Inspection 644 food authenticity, loss of 487 food availability 120 foodborne disease diarrheal 379 farm workers in preventing 650–652 Foodborne Disease Burden Epidemiology Reference Group (FERG) 492 foodborne infection 489, 490 food chains 493 sustainability labelling in 151 traceability 156–157 food consumption animal protein 57–58 diet and health impacts of 49 food quantity 53–54 ‘healthy’ food 53–54 patterns 197, 485 food contamination 49, 489 prevention of 133, 483, 493–495 risk of 496 Food Control 653 food control management 644 food costs 52, 53 erratic fluctuation in 107 food crisis (2007/08 and 2011/12) 107 food crops for energy production 85 energy replacement 85 genetically modified (GM) 6, 22 food cuisines shortage 470 food cultures 488 food delivery patterns 150 food deserts 54 food diversification 16–17 community welfare 134–137 diet composition changes 127–131 food access 123 food and nutrition security 120–123 food diversity 141–143 and functional food 141–143 importance of 141 in Indonesia 137–141 nutritional status factors 131–134 and health implication 124–127 strategy for 143 food–energy–water nexus 20 agrofood sector 82–86 FAO approach 83 food exports 121 food flows 493 food globalization 121 of food chain 150 of food markets 151 food handlers’ training institutes 492 food insecurity 51, 54 high food prices 143 malnutrition 143 food intake of healthy adults 406 food labelling 151 logos 158 SSCM 157–160 681 682 Index food life cycle 175 food loss and wastage 484 food management distribution networks for 176 food markets agrofoods 436–437 alternative markets 202, 208 of globalization 151 international market regime 198 open markets 199 wet markets 199 food medication 131 food miles 155 Food Monitoring and Epidemiological Data 644 food packaging, nanotechnology in active food nanosystem packaging 354–357 nanoreinforcement 352–354 smart food packaging 356–357 food poisoning 49 bacterial 489–491 outbreak 493–495 preventive measures for 494 traveller’s diarrhoea (TD) 483 food policy 138 import policies 141 food preferences 485–487 food preservation packaging 352–357 and processing treatments 484–496 food price 119 crisis 198 index 561, 563 policies 143 food processing 142 biological oxygen demand (BOD) 84 methods 458 microbial control in 97, 98 nanotechnology in bioactive compound inclusion 350 BioralTM 351 chitosan 352 Coenzyme Q10 351 food additives 350, 351 liposomes and nanoliposomes 351–352 nanoemulsions 352 nanoencapsulation of food ingredients 351 Novasol 351 zein nanostructures 352 strategies of 208 food production environmental sustainability in 156 impact on public health of 151 just‑in‑time 97 outsourcing of 40 food products 369 diversification and innovation 488–489 food tourism 466–467 supply chain of 461–462 food quality high‑quality 15–16 nutritional 87 sustainable food production 19 food resources food tourism 454–458 agricultural raw materials, supply chain of 458–460 business expansion opportunities 462–463 food products, supply chain of 461–462 local cuisines, supply chain of 460–461 supply chain management in 462 supply chain of 458–463 food safety 19 agrofood sector 97 education adult learning theory 653–654 agriculture, in US 644–645 evaluation 656, 657 farm workers, in preventing foodborne disease 650–652 Food Safety Preventative Controls Alliance 649 mode of 654–655 prevention and control strategies 649–650 Produce Safety Alliance (PSA) 648 Sprout Safety Alliance 649 theoretical framework 653 trainer credibility 655–656 food preservation 495 Food Safety and Modernization Act (FSMA) 647 Food Safety Preventative Controls Alliance 649 food service 492 good agricultural practices (GAPs) 646–647 good manufacturing practices (GMPs) 647 good training programmes 652–656 laws and regulations 370, 592, 644, 646–649 nutraceuticals foods 379–383 Produce Safety Alliance (PSA) 648 risks 649 Sprout Safety Alliance 649 Index Food Safety and Modernization Act (FSMA) 647 Food Safety Preventative Controls Alliance 649 Food Safety System of ISO 22000 494 food sector agro‑ecological 2 sustainability in 19–20 food security 55, 83, 120–123 access to safe 15–16 agro‑biodiversity 143 in Asian nations 104 balancing 85 components of 84, 122 crisis 384 emerging diseases 14–15 food diversification 16–17 food industry, sustainability in 19–20 food legislation 370 food safety 19 food supply, stability of 15–16 food wastage 17–19 global issues of health (dietary) supplements 17 high‑quality foods 15–16 important role in 139 issues in Asia 198–199 malnourishment and reduced marketing policies nutraceuticals foods 379–383 poverty, hidden hunger and diseases 13–14 role of bio‑economy and sustainable intensification 36–39 farm succession 41–43 global land grabs/agricultural investment 39–41 sustainability, elusive search for 34–36 supply‑demand relationship 79 twin problems of 371 food service food safety system 492 preparation methods 483, 494 prevent cross‑contamination 493 profitability of 498 foods for specified health use (FOSHU) 370 food substance 390 food supply chain 9, 79 in Asia agricultural marketing 199–203 agriculture and food security issues 198–199 alternative markets 202, 208 applications of 221–222 climate change 204 consumer orientation 206 farmers information 214–215 food processing 208 ICTs 207–208, 215–216 Indian agricultural marketing 204–206 revolutionizing agriculture, ICTs 216–220 roads and transport systems development 207 secondary infrastructure development 207 stakeholder collaboration 206–207 information asymmetry in 222 stability of 15–16 food surplus nation 204 food sustainability agriculture sector and 2–10 food security and developing world 11–20 fuzzy evaluation model food system life cycle 91 sustainability of 93, 155 sustainable flow of 498 food tourism agro‑tourism and local economy 465–466 American/European (continental) tourists 486 aspects of 484 constraints and sustainability 463–465 culinary/gastronomic 452, 453 culinary supply 483 food consumption of 483, 486 food products 466–467 food resources 454–458 supply chain of 458–463 food (cuisine) shortage 470 food traceability 458 local cuisines 467–470 pattern of consumption of local cuisines 466–467 sustainability challenges 454–470, 485 traditional foods 452 food traceability 458 food trade 150, 436 liberalization 110 policies 108 food‑transmitted diseases 490–492 food wastage 336 food service 497–498 unorganized food supplies 200 683 684 Index food wastes 17–19 agrofood sector 97–98 just‑in‑time production 97 fossil fuel 86, 563–564 four w’s 649 free market superiority 45 fresh fruit bunch (FFB) 597, 598 frozen products network 180–186 functional foods 141–143 economic sustainability of 384 nutraceutical ingredients 377 sustainability of food markets and health foods 376–377 food safety and food security 379–383 for health 371–375 health food system, economy and management of 377–379 Functional Food Science in Europe (FUFOSE) 370 fusion cuisine 485 The Future We Want 660, 665 fuzzy evaluation model g gas detectors 356–357 gasification 567–568 gasoline‑driven machinery 80 gelatin conventional production process 589, 590 ultrafiltration 589–590 genetically modified (GM) crops 6, 22, 35, 80, 267–268 genetic erosion 257, 261, 266 gleanings 621 GLOBALCAP 162 global food production global food security, historical trends and projection 336, 337 global hectares per capita 60 Global Hunger Index (GHI) 112–113 globalization Asian cuisines 488 food authenticity, risk for 487 of food commodities 436 on food consumption 482 food market sector 488 intermediate market chains 436 global price fluctuation 632–633 global seaweed industry cultivation methods 395 geographic distribution of 392–393 market and application of 393–395 taxonomic classification 392–393 global warming, GHG emissions to 60 good agricultural practices (GAPs) 496, 646–647 food quality 162 good hygiene practices (GHPs) 494, 496 good manufacturing practices (GMPs) 491, 496, 647 good sanitation standard operating procedures (GSSOPs) 491 good training programmes adult learning theory 653–654 evaluation 656, 657 mode of 654–655 theoretical framework 653 trainer credibility 655–656 grain sector grain production, sustainability in 110–113 green revolution to trade revolution 107–109 South Asia, overview of 104–107 WTO and food security 109–110 grape seed proanthocyanidins (GSPs) 438 green drying installation scheme 97 greenhouse gas (GHG) emission 10, 111, 533, 543, 558 green revolution 107–109 green seaweeds 397, 401–402 h hazard analysis and critical control points (HACCPs) 16, 162, 491, 496 healthcare 669, 670 health food market 369 economic management 383 sustainable development in 370 health food system economy and management of 377–379 health‑promoting properties, seaweeds nutritional benefits of 395–399 health (dietary) supplements 17 healthy foods 391 habits, effect on 54 healthy soil, concept of 516–518 high‑calorie foods 87, 122 high‑end plant biotechnology methods 440 highly acidic soils 630 high pressure processing (HPP) 97 high‑quality diet 36 processed foods 496 Index high‑risk foods 493 high‑value crops (HVCs) 110 home‑grown ingredients 456 homogenization food culture 487, 488 of production and consumption of foods 488 human health cancer (HHC) 284, 294 human health criteria air (HCA) 283, 293 human health non‑cancer (HHN) 284, 294 hydraulic residence time (HRT) 535, 540 hydraulic retention time (HRT) 602 hydrogen 569 hydrostatic pressure 579, 580 I Iberian pig slaughterhouse waste (IPSW) 533 Indian Coffee Board 627, 634 indigenous food crops 143 indirect land use change 561 information and communication technologies (ICTs) food supply chains 207–208 input‑output (IO) models 55, 280 input‑output tables (IOTs) 59 insect predators 89 integrated pest management (IPM) 7–8 intensive farming systems 36 interactive voice response system (IVRS) 220 internal rate of return (IRR) 546 internal sale quota (ISQ) 627 International Energy Agency (IEA) 558 International Food Policy Research Institute (IFPRI) 115 International Fund for Agricultural development (IFAD) 40 International Institute for Environment and Development (IIED) 40 International Panel on Climate Change fifth Assessment Report 213 International Renewable Energy Agency (IRENA) 557 investment commodity 39 iodine 134 ionizing radiation 97 IPSW biomethanation plant 544–546 j just‑in‑time production 97 l labour availability 620 lactic acid bacteria (LAB) 407 land farmers’ rights to land 116 purchases, levels of 40 quality of 87 use change and deforestation 561, 562 land‑based cultivation 395, 396 land‑based functional unit 264 landraces 257 large‑scale retailer distribution network As‑Is configuration 178–179, 188, 192 centralized hubs 178 dry products network 188–192 frozen products network 180–186 perishable products network 186–188 regional warehouses 178–179 To‑Be configuration 178–179, 188 food supply chain of 178 shipments 178–179, 181, 185 LCA see life cycle assessment (LCA) leguminous cover crops less‑energy‑intensive techniques 96–97 life cycle assessment (LCA) 20, 50, 154, 177 agrofood sector 91 economic input‑output life cycle assessment 278–280 environmental impact assessment 50 phases of 276 process‑based life cycle assessment 278–279 life cycle impact assessment (LCIA) 275, 280, 281 life cycle impact category indicators see also environmental impact assessment, indicators intensity of 284, 286–289 percentage share of 284, 290–292 lignin 564–565 lignocellulosic biomass bioethanol production 599–602 hydrolysis of 602 limited assurance 234 liquid waste 534 fishmeal industry 576 livestock sustainability 214 local cuisines authenticity and proliferation 486–488 consumption patterns of 471 diversification and innovation 485–486, 488–489 food tourism 484 ingredients/agricultural raw materials 485 long‑term sustainability 488 685 686 Index local cuisines (cont’d ) manufacturing sectors 497–498 market complaints 495–497 microbiological food safety issues 489–495 organoleptic evaluation of 468 processing treatments 495–497 production control 495–497 production planning 495–497 supply chain of 460–461 SWOT analysis 486 local foods 127 diversification consumption 136–137 production in region 134–136 in Indonesia production 140–141 staple food 137–140 m macroalgae 392–393 macro‑economic impact 564 macronutrients 120 food diversification 141 malnutrition prevalence of 133 problem in Asia 134 of under‑five children affected by 124 marine flora and fauna market complaints 484 market‑efficient cropping systems 214 market failure 45 market intelligence 632–633 market volatility 632–633 materiality definition 230 Global Reporting Initiative 231 International Integrated Reporting Council 231 KPMG 231–233 Sustainability Accounting Standards Board 232 materiality matrix 232 materials requirements planning (MRP) systems 495 maternal nutrition 124 meat‑based diets 58 meat consumption 57–58 environmental impacts of 61 Mediterranean cuisine 485 membrane technology 592 benefits and limitations 580–581 membrane processes 577–578 pressure driven membrane filtration 578–580 Meso‑Lite 349 methane 533, 536 methanogenic bacteria 604 microbial growth nanosensors 357 microbial pathogens 650 microbiological food safety 484 foodborne infection 490 food contamination, prevention of 493–495 food poisoning 490–491 outbreak 493–495 food‑transmitted diseases 490 avoidance of 491–492 traveller’s diarrhoea (TD) 491 micronutrients 120, 124 deficiencies effects of 142 food diversification 141 rich foods, intake of 132 rich sources of 143 supplementation of 134 microorganisms 514 microwave and radio‑frequency heating (MW/RF) 97 middle east respiratory syndrome coronavirus (MERSCoV) 14 migrant and seasonal farmworkers (MSFWs) 651, 654 minimum dataset (MDS) 511 modern agriculture 255 modern food supply chains sustainability of environmental impacts 180–195 large‑scale retailer distribution network 178–180 moisture management 623 molecular weight cut off (MWCO) 579, 583 mono‑crop culture system most favoured nation (MFN) 632 multitier cropping systems 619 mycotoxin contamination 626 n nanoclayûpolymer nanomaterials 353 nanoemulsions 352 nanofiltration 579 nanoformulated agrochemicals 346 nano (feed) grade liquid vitamin mixes 348 nanoliposome technology 351 Index nanoparticles definition 343 gene carriers 346 nanoreinforcement 352–354 nanoscale delivery systems 347–348 nanoscale iron particles 349 nanosensors 356 advantage 347 controlled environmental agriculture 346 in food packaging 344 microbial growth nanosensors 357 nanotechnology 343 animal disease detection and diagnostics 348 in animal production and animal health 347–348 Australia New Zealand Food Standards Code 359 environmental contamination 358 European Union 358 in food and agriculture sector 344 food packaging 352–357 in food processing 350–352 Latin America 359–360 in plant‑based agricultural production 345–347 regulatory framework, challenges in 360–361 risk 344 United States 358–359 for water quality 348–349 nanotechnology‑based filters 348–349 National Action Plan for Climate Change (NAPCC) 206 National Agricultural Innovation Programme (NAIP) 206 National Agricultural Workers Survey (NAWS) 651 National health initiatives 645 National Mission for Sustainable Agriculture (NMSA) 206 National Research Council 511 natural nutrient cycle 87 natural resource degradation natural water resources drought‑resistant crop varieties net present value (NPV) 546 nitrogen cycle 8, 11 non‑communicable diseases (NCDs) 120–122, 376 nonpoint source (NPS) pollution 92, 94 North American Free Trade Agreement (NAFTA) 7, 645 Novasol 351 nutraceuticals foods classifications of 372–373 economic sustainability of 384 intake of 381 products health benefits 372 quality of people’s life 381 sustainability of food markets and health foods 376–377 food safety and food security 379–383 for health 371–375 health food system, economy and management of 377–379 nutrient biomitigation 411 nutrient cycling 513 nutrient management 620 nutrient‑poor foods 144 nutritional security 3, 120–123 nutritional status 124 anthropometric assessment 124 food security assessment 124 of under‑five children 124 nutrition transition 130 o obesity 124, 126 ocean acidification 411 ochratoxin A (OTA) 621 off‑farm challenges, coffee cultivation curing 624–626 transport 626–627 ohmic heating (OH) 97 oil palm frond (OPF) 601 oil palm trunk (OPT) 601 oligomeric PACs (OPACs) 438 oligosaccharides 591–592 olive mill wastewater (OMW) 539, 543, 546, 548 omega‑3 fatty acids 375, 407 OMW see olive mill wastewater (OMW) on‑farm challenges, coffee cultivation processing 621–624 production 617–618 online education 654–655 organic farming 635 control system 157 vs conventional farming 8–9, 56 organic diet 383 production chain sustainable method organic loading rate (OLR) 602, 604 organic markets 165–166 organophosphate (OP) pesticides 382–383 687 688 Index osmotic pressure difference 579 Our Common Future 660 output‑to‑input energy ratio 86 oxygen sensors 357 ozone depletion (OD) 283–284, 293 ozonization treatment 97 p palm empty fruit bunch (EFB) 597 palm kernel cake (PKC) 597, 598 palm kernel shell (PKS) 597, 598 palm oil industry bioethanol production 599–602 global palm oil production in 2016 596, 597 Roundtable on Sustainable Biofuel (RSB) 596 Roundtable on Sustainable Palm Oil (RSPO) 596 sustainability and bioenergy production 606–609 wastewater and solid residues 597–599 anaerobic digestion of 602–606 palm oil mill effluent (POME) 597, 605 palm oil residues 599 palm pressed fibre (PPF) 597, 598 Parchment 622–623 particularly proanthocyanidins (PACs) 438 payback time (PBT) 546 peer education 655 perishable products network 186–188 permeate flux 578 pest and disease management 619 pest‑control techniques 80 pesticides 84, 629 food contamination 383 health risks of 382 OP 382–383 photo fermentation 606 physical‑chemical process 565 physical conversions, agricultural biomass 568 phytochemicals agricultural sustainability 444 health‑promoting 436 and market value 444–445 nitrogen‑containing 436 of selected fruits 439 phytochemistry carrots 443 citrus fruits 441–442 grapes 437–440 pomegranate 440–441 spinach 443–444 pig slaughterhouse wastes 547 plant‑based agricultural production, nanotechnology in agrochemicals 345–346 monitoring environmental conditions and crop growth 346–347 plant disease mechanisms 347 pollution abatement 623–624 polyamide thin‑film membranes 580 polyunsaturated fatty acids (PUFAs) 375 post‑harvest losses 200–201, 215 potential biomass supply, breakdown of 557 poultry chain 10 poverty 13–14 practical science‑based approach 453 precision agriculture 57 pre‑sowing 219 pressure driven membrane filtration 578–580 membrane characteristics of 580 pressure driven process 578 primary resource availability, for food production for India 309, 311 for world 309, 310 Primo MAXX® 346 process‑based life cycle assessment (P‑LCA) 278–279 producer gas 567 Produce Safety Alliance (PSA) 648 product diversification 484 product innovation 484 production control 484 proper food handling 483, 494 protease 590–591 protected designation of origin (PDO) 159, 160 protected geographical indication (PGI) 159, 160 protect water quality 516 protein hydrolysate 590–591 pulsed electric fields (PEF) 97 pyrolysis 567 q quality assurance (QA) food quality 162–163 safety standards 162–163 sustainability criteria 166–167 quantity, food of 53–54 r reactive oxygen species (ROS) 400, 436 reasonable assurance 234 red seaweeds 397, 401 Index regional warehouses distribution flows 178 distribution networks 178–179 renewable energy 6, 89 and energy conservation 96–97 residue production ratio (RPR) 554, 555 retentate 578 reverse osmosis 579, 588, 589 Rhizosphere 517 rice‑processing farm 109 rice production and producers 105 self‑sufficiency in 104 Rio Declaration on Environment and Development 670 Roundtable on Sustainable Biofuel (RSB) 596 Roundtable on Sustainable Palm Oil (RSPO) 596 rural landscape, role in 35 s Safe Quality Food (SQF) 162 sales and operations planning (SOP) processes 495 sanitation standard operating procedures (SSOPs) 20 seaweeds see also macroalgae anti‑diabetic property of 404 antioxidant activity in 402–403 application of bakery products, pasta and noodles 405–406 beverages and fermented drinks 406–407 food supplement carriers 408–409 meat products 407–408 aquaculture and harvesting operations 414–415 aquaculture production 410 bag nets technique 395 bioactive components in 394 biomass 413 bioprocessing and refinery 418 coastal community, socio‑economic conditions of 418 commercial farm systems 396 cost and supply of 412 cultivation techniques floating method 396 land‑based cultivation 395, 396 tie‑tie technique 395, 396 decompose quickly 416 dietary fibre 398–399, 405 economic importance of 415–416 environmental impact 418 farming 414, 415 future research 417–418 global industry 392–395 global production of 394 health‑food products 410 health‑promoting properties of 395–404 human intervention studies 418 ingredients 405–408, 416 low‑energy food 398 market and supply‑chain research 418 needs and recommendations 416–417 nutrient composition of 396 production and cultivation 418 quality 411 sustainable seaweed industry applications and technologies, development of 409–410 improving seaweed quality 410–412 managing biodiversity and ecological impact 412–414 policies and regulations 414–415 productivity and constant supply 410–412 tissue culture and micro‑propagation 411 zero energy usage 413 seaweeds industry cultivation methods 395 geographic distribution of 392–393 market and application of 393–395 taxonomic classification 392–393 self‑sufficiency approach 108 food policy 115 promoting sustainability through 114 in rice 138 self‑sustainability 323 see also agricultural self‑sustainability semicontinuous anaerobic digester 533, 534 shrimp cooking juice 588 silver nanocomposites 355 simultaneous saccharification and fermentation (SSF) 599 small‑scale farms, role of bio‑economy and sustainable intensification 36–39 farm succession 41–43 global land grabs/agricultural investment 39–41 sustainability, elusive search for 34–36 689 690 Index smart food nanosystem packaging electronic tongue technology 357 gas detectors 356–357 microbial growth nanosensors 357 oxygen sensors 357 time‑temperature indicators 356 smog air (SA) 284, 293 social development 668 social exclusion 13 soil aggregation 521 soil biodiversity 519 soil chemical quality 514 soil constraints in crop production and productivity 515–516 soil degradation 519, 559–560 soil fauna 521–522 soil health 511 assessment 513 components of 518 factors affecting 512 indices/indicators 512–515 management 519–522 framework 523 physical and chemical properties of 511 soil management constraints in 516 framework 523 soil organic matter (SOM) 514, 515 soil productivity enhancement and maintenance of 510 soil properties crop management 517 crop productivity 517 interactions between 517 soil quality 511 degradation 522 evaluation 514 factors affecting 512 soil structure 521 soil water movement 521 solar photons 569 solid waste 534, 535, 537 bioactive peptides, fish protein 591 fishmeal industry 576 gelatin, fish skin 589–590 oligosaccharides, chitosan 591–592 protein hydrolysate and protease, fish viscera 590–591 specialty crops 644 Sprout Safety Alliance 649 SSCM see sustainable supply chain management (SSCM) standard operating procedures (SOPs) 20 Staphylococcus aureus 380 staple foods, in Indonesia diversification 137–140 production 140–141 Strandberg Consulting 232 strengths, weaknesses, opportunities and threats (SWOT) analysis 486 strongly acidic soils 630 supply‑chain perspectives consumers 90–91 marketers and sellers 90 processors 89–90 from processor to the consumer 98 producers 89 suppliers 88 transportation and distributors 90 surimi processing wastewater fish mince 584 liquid waste 584 membrane processes 584 microfiltration 585 potential uses 584 production process 583 protein recovery 586 ultrafiltration 584–585 waste energy, utilization of 585 sustainability business world 229–230 definition 227 prioritization matrix 232 reporting 227–228 stakeholder theory 230 sustainable agriculture 276 see also agricultural sustainability sustainable agrofood system sustainable cities 668–669 sustainable consumption and production 667 sustainable development agrofood sector 80 definition 228 elusive search for 34–36 needs 34 supply chain business 88 sustainable food production 11 and production methods 60 sustainable growth 57 sustainable intensification (SI) 52, 111 Index components of 112 techniques 115 sustainable supply chain management (SSCM) corporate social responsibility (CSR) 153 country of origin (COO) 160–162 dimensions of 154 ERP systems 157 evaluate sustainability 154–156 labelling 157–160 product quality 156 risk management 153 strategic orientation 153 structure of 169 traceability 156–157 syngas 567 synthetic fertilizers 520 t techno‑centric models 43 temperature difference driven process 578 temporal variation COD reduction 540, 541 of methane production 540, 541 pH 540–542 thermal‑chemical process 565 thermo‑chemical conversion 566 thermophilic digestion 604 three‑phase extraction system 538 tie‑tie technique 395, 396 Timestrip® 356 time‑temperature indicators (TTIs) 356 To‑Be configuration networks 178–179 tomato industry waste (TIW) 536, 539, 543 tomato processing plants 534 wastes 548 Tool for the Reduction and Assessment of Chemical and other environmental Impacts (TRACI) assessment 280–282 framework of 277, 278 impact categories 280–282 onsite and supply chain decomposition 294–301 top‑down methods 59 total agricultural area 308, 316, 323 total agricultural production 311, 318, 323, 326 total flavonoid content (TFC) 437 total phenolic (TPC) 437 TPOMW see two‑phase olive mill wastewater (TPOMW) trade agreement 143 trade‑related barriers 629 trade revolution 107–109 traditional coffee regions 617 traditional cooking methods 456, 467 traditional cultivars apple varieties in Northern Italy 263–264 environmental impact assessment indicators 259 environmental performance 264–265 and environmental sustainibility 259 agronomic requirements 262–264 biodiversity 261–262 literature search 259, 260 reasons for growing 257, 258 as sociocultural values 266–267 traditional food 127, 138 consumption of 21 crops 143 traditional speciality guaranteed (TSG) 159 trainer credibility 655–656 train‑the‑trainer 655 traveller’s diarrhoea (TD) 483, 491 tryptic enzymes 590–591 tuna cooking juice 587–588 two‑phase olive mill wastewater (TPOMW) 534–535, 546 two‑stage anaerobic digestion 604–605 u UK’s leading food retailers channels and formats 234 Co‑operative Group external assurance 242–244 materiality findings 241–242 sustainability reports 236, 238–240 information 235 John Lewis Partnership 248 external assurance 242, 243 materiality findings 242 sustainability reports 236–238, 240 Marks & Spencer external assurance 242, 243 materiality findings 240–241 sustainability reports 236, 238, 247 role 235 sector‑specific approach 246 technological innovation 245 Tesco 244, 248, 249 external assurance 242 materiality findings 242 sustainability reports 236–240 691 692 Index UK’s leading food retailers (cont’d ) Walmart external assurance 242 materiality findings 241 sustainability reports 237 Wm Morrison external assurance 243 materiality findings 241 sustainability reports 237–238 ultraviolet light treatment 97 ultra violet radiation (UVR) 438 UNESCO 662, 665 United Nations Conference on Environment and Development (UNCED) 660 United Nations Conference on Sustainable Development (UNCSD 1998) 156 United Nations World Tourism Organization (UNWTO) 489 United Nations World Water Assessment Programme (2015) 666 United States Department of Agriculture (USDA) 644 upflow anaerobic sludge blanket‑hollow centred packed bed (UASB‑HCPB) 605 urban governance 669 urban‑regional food systems 371 US Country of Origin Labelling 161 US Dietary Guidelines Advisory Committee 63 US Food and Drug Administration (FDA) 17, 374 v value‑added chain 163 vendors, training and education of 492 virtual water trade import and export 319–320 loss of water sustainability 326–328 projections 320–321 timescales 321–322 water availability 328–329 vitamin A 134 vitamin B 122, 142 vitamin B6 143 vitamin B12 122 vitamin C 142 volatile acids 606 volatile dissolved solids (VDS) 535 volatile fatty acids (VFA) 535, 604 volatile flavour compound 587 volatile suspension solids (VSS) 535 w waste disposal 626 waste management 18 wastewater and solid residues anaerobic digestion of biogas production 602–606 biohydrogen production 606 characteristics of 599 lignocellulosic composition of 597, 598 palm oil mill processes 597, 598 waste water treatment plants (WWTPs) 532, 535 water productivity 86 water quality 87 water‑soluble flavour compound 587 water sustainability index 330 wet ligno‑cellulosic feedstock 553, 564 wet method 621 wheat‑producing and productivity 105 wood energy 21 World Bank agricultural investment 40 report on global land grabs 41 World Commission on Environment and Development 34 World Commission on Environment and Health 376 World Food Summit 2002, 121 World Health Organization (WHO) 5, 489, 490, 492, 643 world plant food production 310, 312 World Summit on Sustainable Development 666, 667 World Tourism Barometer 489 World Trade Organization (WTO) 629 and food security 109–110 z zein nanostructures 352 zero emission system palm oil mill processes 608 solid residues 608 sustainability and bioenergy production 608 ... substantially to the success of agrofood sustainability In certain cases, in some of the Sustainability Challenges in the Agrofood Sector tropical regions, increases in agricultural biodiversity (e.g 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. .. 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,
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