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Food Loss and Waste
It has been estimated that one-third of global food is lost or wasted, entailing significant environmental, economic, and social costs. The scale and impact of food loss and waste (FLW) has attracted significant interest across sectors, leading to a relatively recent proliferation of publications. This article synthesizes existing knowledge in the literature with a focus on FLW measurement, drivers, and solutions. We apply the widely adopted DPSIR (Driver-Pressure-State-Impact-Response) framework to structure the review. Key takeaways include the following: Existing definitions of FLW are inconsistent and incomplete, significant data gaps remain (by food type, stage of supply chain, and region, especially for developing countries), FLW solutions focus more on proximate causes rather than larger systemic drivers, and effective responses to FLW will require complementary approaches and robust evaluation.
Cellular Agriculture
Cellular Agriculture: Technology, Society, Sustainability and Science provides a state-of-the-art review of cellular agriculture technologies. From cell selection to scaffolding and everything in-between, this book contains chapters authored by leading cellular agriculture researchers and product developers across the world.Driven by consumer desire for sustainable food production, animal welfare improvements, and better human health, companies around the world are racing to engineer alternative protein products with the best flavour, appearance, and texture. A major challenge many of these early-stage companies struggle with is having the foundational science and technical knowledge to star...
A High-Resolution Approach to Mapping Energy Flows Through Water Infrastructure Systems
Using data from the water service area of the East Bay Municipal Utility District in Northern California, we develop and discuss a method for assessing, at a high resolution, the energy intensity of water treated and delivered to customers of a major metropolitan water district. This method extends previous efforts by integrating hourly data from supervisory control and data acquisition systems with calculations based on the actual structure of the engineered infrastructure to produce a detailed understanding of energy use in space and time within the territory of a large-scale urban water provider. We found significant variations in the energy intensity of delivered potable water resulting from seasonal and topographic effects. This method enhances our understanding of the energy inputs for potable water systems and can be applied to the entire delivery and postuse water life cycle. A nuanced understanding of water's energy intensity in an urban setting enables more intelligent, targeted efforts to jointly conserve water and energy resources that take seasonal, distance, and elevation effects into account.
The Invention of the Restaurant
Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, re...
The Law Register
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