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The book offers a multi-scale, epistemically diverse, and sense-making perspectives on the food system. The book argues that sustainable food system transformation is a complex proposition that can better thrive upon the inclusion of consumer perspectives. The book brings together scholarly works of critical scholars and practitioners who bring to bear the uniqueness of places, cultures, histories and interactions in the milieu of food.

Human geography. --- Food science. --- Sustainability. --- Nutrition. --- Sociology. --- Food. --- Human Geography. --- Food Science. --- Sociology of Food and Nutrition. --- Food supply. --- Cultural geography. --- Food habits --- Sustainable development. --- Social aspects.

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This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much “food for thought”. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food.

Food habits. --- Food --- Social aspects. --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Food habits --- Social sciences --- Sociology. --- Nutrition. --- Food. --- Food science. --- Social Philosophy. --- Sociology of Food and Nutrition. --- Food Studies. --- Philosophy. --- Food technology --- Chemical engineering --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Dietaries --- Gastronomy --- Alimentation --- Health --- Physiology --- Dietetics --- Digestion --- Malnutrition --- Social theory --- Social philosophy --- Health aspects

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This unique volume gives insight into the science of slaughter with in-depth discussion of neural communication and the welfare aspects of pre-slaughter handling and slaughter of livestock. The concepts of conscious perception, unconsciousness, stunning, slaughter and death are discussed to provide readers with an understanding of the different events that lead to the conversion of animals into carcasses and subsequently into meat. This accessible work is an excellent resource for learning about welfare issues of different techniques, as it includes historical aspects of religious and conventional slaughter with a focus on the developments around technologies. It comprises the advent of mechanical slaughter in the form of poleaxes to present day use of sophisticated stunning equipment. Moreover, the author covers key aspects of halal meat production and discusses the politics of religious slaughter with an emphasis on the increasing number of anti-halal movements across Europe, America and others. The slaughter of animals for consumption by people of faith is economically significant and has led to a race for market share by multinational retail enterprises. However, there are also ethical and political aspects of religious slaughter which have always divided opinion. The topic of this book provides an important link to the disciplines of animal welfare research, the meat industry and the food business. Scientists, students, as well as government agencies, veterinarians and professionals in food processing and slaughter technology manufacturing will find this an important account. Simplified summaries and practical notes make this reference highly readable.

Animal welfare --- Slaughtering and slaughter-houses (Islamic law) --- Animal welfare (Islamic law) --- Moral and ethical aspects. --- Islamic law --- Veterinary medicine. --- Physiology. --- Sociology. --- Nutrition. --- Food. --- Veterinary Science. --- Animal Ethics. --- Animal Physiology. --- Sociology of Food and Nutrition. --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Alimentation --- Food --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Social theory --- Social sciences --- Animal physiology --- Animals --- Biology --- Anatomy --- Farriery --- Large animal medicine --- Large animal veterinary medicine --- Livestock medicine --- Veterinary science --- Medicine --- Animal health --- Domestic animals --- Livestock --- Health aspects --- Diseases --- Losses

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This book deals with issues related to undernutrition and anaemia in India. It establishes its interconnectedness with poverty, tribal living conditions, contraception usage, dietary diversity, and socioeconomic inequality. It addresses SDG 2, namely “end hunger, achieve food security and improved nutrition, and promote sustainable agriculture.” It puts forth the linkages between mother's economic empowerment and children's nutritional status, anaemia of women with particular reference to tribal women, and the issues associated with anaemia in India. It also delves into the relationship between contraceptive usage and anaemia level. It explores the proximate and intermediate determinants of undernutrition disaggregated at the state level in India. It elaborates the importance of ensuring food security and suggests policy measures to improve maternal and child health. The book is an asset for all researchers, academicians, clinicians and policy makers dealing with sociology, economics, public policy, social work, population study, gender issues, biostatistics, health, development, and nutrition.

Sociology. --- Nutrition. --- Food. --- Quality of life. --- Demography. --- Population. --- Sociology of Food and Nutrition. --- Quality of Life Research. --- Population and Demography. --- Human population --- Human populations --- Population growth --- Populations, Human --- Economics --- Human ecology --- Sociology --- Demography --- Malthusianism --- Historical demography --- Social sciences --- Population --- Vital statistics --- Life, Quality of --- Economic history --- Life --- Social history --- Basic needs --- Human comfort --- Social accounting --- Work-life balance --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Alimentation --- Food --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Social theory --- Health aspects --- Malnutrition. --- Nutrition policy. --- Food policy --- Nutrition and state --- State and nutrition --- Social policy --- Nutrition disorders --- Starvation --- Government policy

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This book presents climate change as a global phenomenon which affects the entire food chain. Many studies analyzing environmental impacts of food systems confirm significant effects of food production on climate change. Most of them associate primary production with emission of greenhouse gasses identified as one of the causes resulting in warming the atmosphere and global climate effects. A wider perspective shows that the food chains start at farms with consumers being at the end of the pipeline. This approach emphasizes the role of the entire food chain highlighting different kinds of environmental impacts affecting climate change. On the other side, temperature changes and variations of precipitation patterns, together with extreme weather events and water reduction, are recognized as predictors for producing less food, decreased food quality, new food safety risks, biodiversity losses, and depletion of resources associated with food production in modified circumstances. Last but not least, these effects introduce new threats known as food security where some assumptions stress that almost one billion of people are hungry not receiving enough food as a result of climate changes. As a result, the UN highlights the need for combating climate change and promotes sustainable (food) consumption and production. Based on the perceived need to promote and disseminate information on climate change related to food system, the “Handbook of Climate change across the food supply chain” is being produced. The publication compiles information, experiences, practical initiatives, and projects around the subject matter and makes it available to a wide audience. It is expected that the “Handbook of Climate change across the food supply chain” makes many benefits of climate service clearer and, inter alia, leads to an increase in the demand for such important services.

Crops and climate. --- Food chains (Ecology) --- Climatic changes. --- Agricultural climatology --- Agriculture --- Agroclimatology --- Climate and crops --- Crop micrometeorology --- Crops --- Plant biometeorology --- Agricultural ecology --- Bioclimatology --- Changes, Climatic --- Changes in climate --- Climate change --- Climate change science --- Climate changes --- Climate variations --- Climatic change --- Climatic changes --- Climatic fluctuations --- Climatic variations --- Global climate changes --- Global climatic changes --- Climatology --- Climate change mitigation --- Global environmental change --- Teleconnections (Climatology) --- Food webs (Ecology) --- Trophic ecology --- Animals --- Ecology --- Nutrient cycles --- Climatic factors --- Environmental aspects --- Food --- Environment. --- Climatology. --- Sociology. --- Nutrition. --- Food. --- Bioclimatology. --- Environmental Sciences. --- Food Safety. --- Climate Sciences. --- Sociology of Food and Nutrition. --- Climate Change Ecology. --- Safety measures. --- Bioclimatics --- Biometeorology --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Alimentation --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Social theory --- Social sciences --- Climate --- Climate science --- Climate sciences --- Science of climate --- Atmospheric science --- Balance of nature --- Biology --- Bionomics --- Ecological processes --- Ecological science --- Ecological sciences --- Environment --- Environmental biology --- Oecology --- Environmental sciences --- Population biology --- Health aspects