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Improving Quality of Life
The authors of this volume provide a window into what influences the quality of life, why people live longer, and why we are relatively better off compared to decades ago. While the potential ways of measuring life quality are abundant, understanding what causes improvement requires careful study and consideration. This volume provides useful insight into these challenges and helps to highlight a clear and important separation between wellbeing and standard of living, both relevant to assessing the quality of life. Standard of living refers to the material welfare of a group. Wellbeing, on the other hand, encapsulates harder-to-measure subjective preferences. Together they help us to understand the quality of life of certain groups at specific times, and in specific communities.
Climate Change-Resilient Agriculture and Agroforestry
This book collects wide-ranging contributions such as case studies, reviews, reports on technological developments, outputs of research/studies, and examples of successful projects, presenting current knowledge and raising awareness to help the agriculture and forestry sectors find solutions for mitigating climate variability and adapting to change. It brings the topic of ecosystem services closer to education and learning, as targeted by the Framework Convention on Climate Change and the Paris Agreement, the 2030 Agenda for Sustainable Development and the EU Biodiversity Strategy to 2020. Climate change and its impacts on agriculture and agroforestry have been observed across the world during the last 50 years. Increasing temperatures, droughts, biotic stresses and the impacts of extreme events have continuously decreased agroforestry systems’ resilience to the effects of climate change. As such, there is a need to adapt farming and agroforestry systems so as to make them better able to handle ever-changing climate conditions, and to preserve habitats and ecosystems services.
Traditional Foods
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Sustainable Innovation in Food Product Design
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Climate Literacy and Innovations in Climate Change Education
This book addresses the links between climate change and the threats it poses to sustainable development, from a distance education perspective. Discussing current trends and challenges in sustainable development education, climate literacy and innovations in climate change education, it contributes to the global debate on the implementation of education for sustainability. It also assesses the role that e-learning can play in this process, addressing pedagogical concepts as well as the wide range of technological options now available.
Production and Commercialization of Insects as Food and Feed
Forecasts point out an exponential growth in the global population, which raises concerns over the ability of the current agri-food production systems to meet food demand in the long term. Such a prospect has led international organizations and the scientific community to raise awareness about, and call for, the need to identify additional sources of food to feed the world. From this perspective, insects qualify as a suitable and more environmentally friendly alternative to meat and other foods that are sourced from animal proteins. However, uptake of the production and commercialization of insects as food has been facing regulatory hurdles, consumer skepticism and rejection in many marke...
Teaching the Whole Musician
In Teaching the Whole Musician: A Guide to Wellness in the Applied Studio, author Paola Savvidou empowers applied music instructors to honor and support their students' wellness through compassion-filled conversation tools, hands-on activities for injury prevention, mental health protection, and recovery support. Many music students are facing devastating injuries and emotional peril as they navigate the transition from student to professional. Experts are sounding the alarm for the need to educate students on the negative effects of habits such as postural misalignments, sleep deprivation, and over exertion. In this book, music teachers will learn how to help students develop skills and lea...
Climate Change and Health
A major objective of this volume is to create and share knowledge about the socio-economic, political and cultural dimensions of climate change. The authors analyze the effects of climate change on the social and environmental determinants of the health and well-being of communities (i.e. poverty, clean air, safe drinking water, food supplies) and on extreme events such as floods and hurricanes. The book covers topics such as the social and political dimensions of the ebola response, inequalities in urban migrant communities, as well as water-related health effects of climate change. The contributors recommend political and social-cultural strategies for mitigate, adapt and prevent the impacts of climate change to human and environmental health. The book will be of interest to scholars and practitioners interested in new methods and tools to reduce risks and to increase health resilience to climate change.
Higher Education and Sustainability
The book provides descriptions of experiences from research and educational sustainability projects and the role HEIs can play together with contributions presenting a variety of initiatives showing how SDGs are being implemented. The book promotes the theoretical and practical understanding on this thematic and disseminates knowledge and international research and cooperation. Contributions cover the role of SDGs in advancing implementation of sustainable development, sustainability in higher education, the role of universities in sustainable development, new paths towards sustainable development and e-learning contributions. Features Focuses on theoretical and practical understanding on Su...
