Sustainable Food Systems (Volume I)

Part I. Sustainable Food System: concepts & framework.- Chapter 1. Nourishing the Future: Introduction to Sustainable Food Systems with concepts & framework.- Chapter 2. Sustainable Food System - Plant-based alternatives and health impacts.- Chapter 3. Indigenous Food System for Sustainability: South Pacific Study.- Chapter 4. Sustainability in Food Process Development: A Comprehensive Carbon Footprint Analysis Tool.- Chapter 5. Food sustainability: Challenges and strategies.- Part II. Responsible consumption and sustainable diets.- Chapter 6. Wild edible and wetland plants of Manipur: their sustainable food usage.- Chapter 7. Onion bulbs: Store house of potential phytochemicals for sustaining health.- Chapter 8. Nutritional care for cancer with sustainable diets: a practical guide.- Chapter 9. Microorganisms as Potential Source for Food Sustainability.- Chapter 10. A Holistic Approach: Exploring Pre, Pro, Syn, Post and Paraprobiotics in Sustainable Diets.- Chapter 11. Functional Properties and Health Benefits of Underutilized Crops & Plants in Northern India.- Chapter 12. Unlocking the Potential of Organic Farming: Balancing Health, Sustainability, and Affordability in India.- Chapter 13. Polyphenolic compounds from diet: potential role in regulation of gut microbiota and effects on human body.- Chapter 14. Contribution of Sorghum & Finger Millets for sustainable food & nutritional security.

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• A segurança alimentar e abastecimento
• Tecnologia dos alimentos e bebidas
• Sustentabilidade

Food security;Sustainable food system;Traditional Food Culture;Sustainable diets;Food safety