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SAILING BY THE STARS
The human being, with an average lifespan of less than nine decades, is born onto a planet that is billions of years old. Yet humans spend this minuscule amount of time fighting, cheating and hating each other all in an attempt to own the earthly materials that have been, and will always be here. Using a fictionalized setting, the author, Jean O. Tinechi, suggests that this human characteristic has persisted over the millennia due to a civilization built on a misguided education. Johnny Maku is an intelligent teenage boy thrust into a luxury cruise ship to Alaska where he meets an equally intelligent and ravishingly beautiful teenage girl, Sandra Peters. Like a storm, his thoughts, events and feeling pummel this shy young man for the next eight days. It is not until the very end that he realizes he had just been on a journey through life.
Local, Traditional and Indigenous Food Systems in the 21st Century to Combat Obesity, Undernutrition and Climate Change, 2nd edition
Traditional and indigenous food systems have existed for centuries and were in balance with local food supplies, globally. However, between the mid 20th and early 21st century the green revolution dramatically altered food production, which in turn affected the inclusivity of traditional production systems within food systems and subsequently, traditional dietary intakes. This change was accompanied by lifestyle changes and spurred a global nutrition transition. Today the world faces a global syndemic of obesity, undernutrition, and climate change. A new call to action to create food systems that nourish people and sustain the planet is needed. Traditional and indigenous food systems have lo...
Craft Cocktails at Home
Think of It as Your PhD in Drinking. In Craft Cocktails at Home, you'll embark upon a one-of-a-kind journey as you learn how to make some of the world's most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which "molecular" ingredients have the best texture? These questions and more, answered inside. With 250 pages and 65 recipes
COVID-19: Food System Frailties and Opportunities
The global coronavirus pandemic is revealing major weaknesses, inequities and system-wide risks in global food systems, giving renewed urgency to foster pathways to greater food system sustainability and resilience. Due to rising unemployment, supply chain disruptions and other responses to the pandemic, such as disruptions to social assistance programs in some countries, predictions suggest a near doubling of food insecurity globally. Nutritional changes are also occurring, as food availability and access changes, leading to substitution of dry, canned or processed foods for healthier, fresh ingredients, for some communities, and the reverse for others. These food security and nutritional c...
Stress Physiology of Tea in the Face of Climate Change
This book focuses on the existing knowledge regarding the effect of global climate change on tea plant physiology, biochemistry, and metabolism as well as economic and societal aspects of the tea industry. Specifically, this book synthesizes recent advances in the physiological and molecular mechanisms of the responses of tea plants to various abiotic and biotic stressors including high temperature, low temperature or freezing, drought, low light, UV radiation, elevated CO2, ozone, nutrient deficiency, insect herbivory, and pathogenic agents. This book also discusses challenges and potential management strategies for sustaining tea yield and quality in the face of climate change. Dr. Wen-Yan Han is a Professor and Dr. Xin Li is an Associate Professor at the Tea Research Institute of the Chinese Academy of Agricultural Sciences (TRI, CAAS), Hangzhou, PR China. Dr. Golam Jalal Ahammed is an Associate Professor at the Department of Horticulture, College of Forestry, Henan University of Science and Technology, Luoyang, PR China.
Botanicals
The international trade in plants is growing steadily as the worldwide demand for natural and botanical raw materials increases. Customers value natural products and botanicals as "green" alternatives-safer ingredients for their families which also represent an environmentally and socially responsible choice for the planet. In order to build assura
Food Systems Evaluation Methods and Sustainability Assessment
The food system is responsible for some of society’s most pressing sustainability challenges. Diets are currently unsustainable in many countries as evidenced by the growing burden of malnutrition, degradation of natural resources, contributions to climate change, and unaffordability of healthy diets. There is an urgent need to address the gaps in understanding of what a sustainable food system means across varying populations and geographies and how we can better measure these systems, while identifying how dietary choices impact on human health and the environment. However, decision makers and experts are questioning whether it is possible to meet environmental, social, and economic goals simultaneously, or whether trade-offs are necessary. Thus, the development of better measurements and indicators to clearly understand the benefits and considerations for healthy and sustainable food systems is needed.
Food system innovations for healthier diets in low and middle-income countries
Malnutrition in all its forms is a major challenge everywhere in the world, and particularly in low and middle income countries. To reduce malnutrition, innovations in food systems are needed to both provide sufficient options for consumers to obtain diets with adequate nutritional value, and to help consumers make conscious and unconscious choices to choose healthier diets. A potential solution to this challenge is food systems innovations designed to lead to healthier diets. In this paper, we lay out a multidisciplinary framework for both identifying and analyzing innovations in food systems that can lead to improvements in the choices available to consumers and their diets from a health perspective. The framework identifies entry points for the design of potential food systems innovations, highlighting potential synergies, feedback, and tradeoffs within the food system. The paper concludes by providing examples of potential innovations and describes future research that can be developed to support the role of food systems in providing healthier diets.
