(Santa Barbara, Calif.) — Roughly half of all global seafood is caught by artisanal fishers — individuals who operate on small, often subsistence scales, and who generally fish a short distance from the coast. Though diminutive in comparison to larger-scale commercial operations, these enterprises are essential to the food security and livelihoods of their communities, and their sheer number makes artisanal fishers an important sector to monitor and manage, as well as to advocate for, as the global fishing industry continues to grow and climate change causes shifts in their food supply.
- Ocean & Coastal Management
Growing in both green and “gray” spaces in cities, along with the variability of growing methods, means some city crops — like cucumbers, potatoes and lettuces — yield at least twice as much as their rural counterparts. That's good news for cities looking to supplement their food supplies and combat inequitable food access.
- Earth s Future
Sustainable Utilization of Fungi in Agriculture and Industry covers current knowledge about of different fungal microorganisms, including economically important filamentous fungi and yeasts. 22 chapters summarize recent information about scientific investigations and the application of fungi in the production of industrial enzymes, organic acids (citric acid, lactic acid, etc.), biofuel (ethanol, H2 gas) and bioactive compounds for sustainable processes in agriculture, bioremediation, industries and therapeutics. Each chapter gives an updated and detailed account of knowledge on fungal microbes and their sustainable utilization in agriculture, white biotechnology, and other valuable industrial applications. Contributions are made by academic and professional experts in mycology and industrial biotechnology, presenting a broad perspective of the field in a simple, yet engaging style. Sustainable Utilization of Fungi in Agriculture and Industry is an informative reference for general readers, trainees, interested in sustainability measures in agriculture and industry. It also serves as reading materials for scholars, students and teachers involved in botany, microbiology, biotechnology and life sciences courses.
Rapid urbanization in developing economies has posed a number of challenges to the agricultural food cold chain (AFCC), which plays a key role in minimizing food wastage. To circumvent these challenges, it is important to develop sustainable business strategies. A group of scientists from Chung-Ang University has laid the theoretical groundwork for developing sustainable solutions for AFCC in China. These may improve economic, environmental, and social policies that contribute to this green transformation.
- Business Strategy and the Environment
As the important participants and decision makers in agricultural production, smallholders play a crucial role in food production. Smallholders’ low level of technology awareness and capacity leads to problems such as the insufficient technology adoption. Coupled with their poor risk tolerance and lack of trust in new technologies, makes them lack of the motivation to actively adopt green production technologies, which seriously hinders the green transformation of agriculture. What should be done to promote smallholders’ adoption of green production technologies proactively? The existence of multiple socialized services and agricultural technology diffusion systems offers the possibility for this.
- Frontiers of Agricultural Science and Engineering
Globally, more and more people have been getting the meals they consume delivered by third-party services, such as Doordash, Grubhub, or Uber-Eats – a trend largely attributable to broader changes in the food systems in many regions worldwide, communication technology innovations, and recent COVID-19 lockdowns. In a Policy Forum, Eva-Marie Meemken and colleagues say the consequences and policy implications of this “food-delivery revolution” remain poorly understood yet deserve greater research attention. Over the past several years, third-party online food delivery services have exploded. As a result, global revenues in this sector increased from $90 billion in 2018 to $294 billion in 2021 and are expected to exceed $466 billion by 2026. What’s more, much of this growth has taken place in low- and middle-income countries and has taken place alongside similar growth in restaurants and other food-service establishments across these regions. Meemken et al. refer to these food system transformations as the “delivery revolution” and “restaurant revolution,” respectively. According to the authors, these both have implications for policy and research, particularly regarding environmental protection, healthy diets, and poverty reduction through job creation. Here, the authors discuss the drivers of these revolutions and their broader consequences. These consequences include global changes in market power and competition within the food-services sector, changes in local and regional labor markets, growing “Westernization” of diets, and potential environmental impacts due to extra food packaging waste. “As of writing this paper, several countries have implemented new policies related to the food delivery sector,” write the authors. “Such efforts may help advance progress toward the United Nations’ Sustainable Development Goals, especially those focusing on reducing all forms of malnutrition and poverty, enduring decent work and spurring economic growth, and sustainable farming and consumption.”