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Ingram J, Bellotti W, Brklacich M, Achterbosch T, Balázs B, Banse M, Fielke S, Gordon L, Hasnain S, Herman L, Kanter R, Kaye-Blake W, Mounsey J, Pihlanto A, Quinlan A, Six J, Stotten R, Tomich T, Tóth A, Yacamán C, Zurek M. Further concepts and approaches for enhancing food system resilience. NATURE FOOD 2023:10.1038/s43016-023-00762-5. [PMID: 37258937 DOI: 10.1038/s43016-023-00762-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Affiliation(s)
- John Ingram
- Environmental Change Institute, Oxford University Centre for the Environment, Oxford, UK.
| | - William Bellotti
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
| | - Mike Brklacich
- Department of Geography and Environmental Studies, Carleton University, Ottawa, Ontario, Canada
| | | | - Bálint Balázs
- Environmental Social Science Research Group, Nonprofit Kft, Impact Hub Budapest, Budapest, Hungary
| | - Martin Banse
- Institute of Market Analysis, Thunen Institut, Braunschweig, Germany
| | - Simon Fielke
- CSIRO Land and Water, Brisbane, Queensland, Australia
| | - Line Gordon
- Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden
| | - Saher Hasnain
- Environmental Change Institute, Oxford University Centre for the Environment, Oxford, UK
| | - Lieve Herman
- Flanders Research Institute for Agriculture, Fisheries and Food, Merelbeke, Belgium
| | - Rebecca Kanter
- Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago de Chile, Chile
| | | | - Jerome Mounsey
- Trade and Agriculture Directorate, Organisation for Economic Co-Operation and Development, Paris, France
| | - Anne Pihlanto
- Natural Resources Institute Finland (Luke), Helsinki, Finland
| | | | - Johan Six
- Department of Environmental Systems Science: Institut für Agrarwissenschaften, ETH Zürich, Zürich, Switzerland
| | | | - Thomas Tomich
- Department of Environmental Science and Policy, University of California, Davis, CA, USA
| | - Attila Tóth
- Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Carolina Yacamán
- Departamento de Geografía, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, Madrid, Spain
| | - Monika Zurek
- Environmental Change Institute, Oxford University Centre for the Environment, Oxford, UK
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Tokuyasu K, Yamagishi K, Matsuki J, Nei D, Sasaki T, Ike M. "Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan. J Appl Glycosci (1999) 2021; 68:77-87. [PMID: 34853549 PMCID: PMC8611406 DOI: 10.5458/jag.jag.jag-2021_0009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
Pulverization is a potentially powerful solution for the resource management of surplus- and non-standard agricultural products, maintaining their nutritional values for long and ensuring their homogeneity, whereas their original textures could disappear to narrow the application ranges. Therefore, new technologies should be developed for reconstructing the powders to provide them with new physical characteristics. Herein, we developed a novel food material, nata puree (NP), by nata de coco (bacterial cellulose gel) disintegration with a water-soluble polysaccharide using a household blender. The process worked well with (1,3)(1,4)-β-glucan (BGL) as the polysaccharide, which could be substituted with barley extract. Lichenase treatment of the NP dramatically modified its physical properties, suggesting the importance of the BGL polymeric forms. NP exhibited distinct potato powder and starch binding activities, which would be attributed to its interactions with the cell wall components and a physical capture of powders by the NP network, respectively. NP supplementation into the potato paste improved its firmness and enabled its printable range shift for 3D food printing to a lower powder-concentration. NP also promoted the dispersion of powders in its suspension, and designed gelation could also be successfully performed by the laser irradiation of an NP suspension containing dispersed curdlan and turmeric powders. Therefore, NP could be applied as a powder modifier to a wide range of products in both conventional cooking, food manufacturing, and next generation processes such as 3D food printing.
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Affiliation(s)
- Ken Tokuyasu
- 1 Food Research Institute, National Agriculture and Food Research Organization
| | - Kenji Yamagishi
- 1 Food Research Institute, National Agriculture and Food Research Organization
| | - Junko Matsuki
- 1 Food Research Institute, National Agriculture and Food Research Organization
| | - Daisuke Nei
- 1 Food Research Institute, National Agriculture and Food Research Organization
| | - Tomoko Sasaki
- 1 Food Research Institute, National Agriculture and Food Research Organization
| | - Masakazu Ike
- 1 Food Research Institute, National Agriculture and Food Research Organization
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Bastian GE, Buro D, Palmer-Keenan DM. Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education. Nutrients 2021; 13:4170. [PMID: 34836423 PMCID: PMC8619516 DOI: 10.3390/nu13114170] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 01/31/2023] Open
Abstract
The adoption of more sustainable diets (SD) has the capacity to meet the needs of individuals without compromising future generations' abilities to do the same. Nutrition educators are ideal candidates for delivering SD education to consumers, yet evidence-based recommendations for the profession have not been crafted. The results of a thorough, narrative review of the literature performed in 2021 suggest there are five well-supported recommendations nutrition educators should consider incorporating in their work. They are (1) shift towards a plant-based diet, (2) mitigate food waste, (3) limit consumption of ultra-processed foods (UPF), (4) engage in local food systems, and (5) choose sustainable seafood. Each recommendation is discussed below in detail, to provide nutrition educators with a nuanced scope of the issue, after which suggestions for the inclusion of these recommendations, using an example of the authors' experiences from the US Expanded Food and Nutrition Education Program (EFNEP), are provided.
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Affiliation(s)
- Graham E. Bastian
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
| | - Danielle Buro
- Division of Life Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
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Abu Hatab A, Krautscheid L, Boqvist S. COVID-19, Livestock Systems and Food Security in Developing Countries: A Systematic Review of an Emerging Literature. Pathogens 2021; 10:586. [PMID: 34064749 PMCID: PMC8151861 DOI: 10.3390/pathogens10050586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/05/2021] [Accepted: 05/08/2021] [Indexed: 11/19/2022] Open
Abstract
In this paper, we carried out a systematic literature review to document the emerging scientific knowledge about COVID-19 impact on livestock systems and food security in developing countries to identify gaps and possible avenues for future research undertakings. Specifically, we systematically reviewed 68 peer-reviewed articles extracted based on rigorous selection criteria from Scopus, PubMed and ISI Web of Science databases and published between December 2019 and February 2021. Our results reveal that livestock supply chains presented an important 'intermediary' pathway through which the pandemic affected various dimensions of food security in developing countries. Although the research response has been rapid in terms of both quantity and temporal succession, we find a highly suggestive disjunction in studies analyzing the interconnections between COVID-19 pandemic, livestock systems and food security in developing countries. With respect to the livestock supply chain, the bulk of the reviewed evidence focuses on production and consumption, whereas considerably less focus is given to the pandemic's impact on intermediaries within livestock chains, including traders, intermediaries and processors. The analysis of livestock supply chain resilience revolves predominantly around the 'absorbance' and 'recovery' phases of resilience, whereas only a small subset of the literature investigates actions taken by supply chain actors to 'plan' or to 'adapt' livestock systems in order to reduce their vulnerability and enhance their overall resilience. Furthermore, food security has often been narrowly defined, with the majority of articles focusing on 'availability' and 'accessibility' to food due to the pandemic, and other dimensions of food security, including utilization, stability and sustainability, have been widely neglected. Based on our findings, we recommend future research to examine the dynamics of propagation of COVID-19 impact through livestock supply chains in order to develop more targeted interventions that enhance the capacity of developing countries to cope with this and future disruptions and mitigate their food insecurity outcomes. To this end, more holistic, integrated and resilience-based approaches are much recommended to recognize the complex nature of livestock systems in developing countries and to address the multifaceted and widespread effects of COVID-19 on food security channeled through livestock chains.
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Affiliation(s)
- Assem Abu Hatab
- Department of Economics, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden;
- Department of Economics & Rural Development, Arish University, 455 11 Arish, Egypt
| | - Lena Krautscheid
- Department of Economics, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden;
| | - Sofia Boqvist
- Department of Biomedical Science and Veterinary Public Health, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden;
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MATSUO LH, TURECK C, LIMA LPD, HINNIG PDF, TRINDADE EBSDM, VASCONCELOS FDAGD. Impact of social isolation by Coronavirus disease 2019 in food: a narrative review. REV NUTR 2021. [DOI: 10.1590/1678-9865202134e200211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT The objective of this narrative review, with a systematic survey, was to investigate the impact of social isolation on food (eating habits) during the 2019 Coronavirus disease pandemic. A retrieval of studies published from January 1st, 2019 to June 18th, 2020 was carried out in the PubMed, Web of Science and Embase databases. The screening was structured using the terms corresponding to Coronavirus disease 2019, social isolation and food. All steps were carried out independently by three reviewers. Twelve studies were included, totaling 20,789 people assessed, with a predominance of cross-sectional studies of adult population. The studies reviewed had been carried out in Italy (n=4), Spain (n=2), Poland (n=1), China (n=1), India (n=1), United States of America (n=1), South Africa (n=1) and in a continental multicenter (n=1). The analysis of the studies included showed that most people reported that they did not change their usual diet; in addition, an increase in cooking habits, consumption of fruits and vegetables and a decrease in the consumption of alcoholic beverages was observed. A decrease in fish consumption and an increase in comfort foods were also reported. It was found that food habits changed in times of social isolation. We suggest that new investigations be carried out in different socioeconomic and demographic frameworks. We propose to continue the study on this theme, with a systematic review with or without meta-analysis.
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Yamagishi K, Ike M, Tanaka A, Tokuyasu K. The RURAL (reciprocal upgrading for recycling of ash and lignocellulosics) process: A simple conversion of agricultural resources to strategic primary products for the rural bioeconomy. BIORESOURCE TECHNOLOGY REPORTS 2020; 12:100574. [PMID: 33052323 PMCID: PMC7543756 DOI: 10.1016/j.biteb.2020.100574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/16/2022]
Abstract
Rice straw (RS), an agricultural resource for lignocellulosic biorefineries, can deteriorate when sun-drying is ineffective. Poultry litter ash (PLA) has been considered as a renewable phosphorus source for crops but is highly alkaline. Here, a simple process was developed for their reciprocal upgrading. RS, PLA, and water were mixed for wet storage and alkali pretreatment of the RS at 25 °C for 14 d, and solid-solid separation was performed to obtain PLA-treated RS (PT-RS) and RS-treated PLA (RT-PLA). PT-RS was susceptible to enzymatic saccharification, and 65.5-68.6% of total sugar residues in PT-RS was converted to lactic acid by its nonsterile application for simultaneous saccharification and fermentation using Bacillus coagulans. RT-PLA exhibited 1.8-points lower pH and a more sensitive response of phosphorus solubilization to acid than those of PLA. This process could thus provide a breakthrough for the rural bioeconomy by manufacturing two strategic primary products for various commercial bioproducts.
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Affiliation(s)
- Kenji Yamagishi
- Bioresource Conversion Unit, Division of Food Biotechnology, Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan
| | - Masakazu Ike
- Bioresource Conversion Unit, Division of Food Biotechnology, Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan
| | - Akihiro Tanaka
- Biomass Utilization Group, Division of Crop Production Systems, Central Region Agricultural Research Center, National Agriculture and Food Research Organization, 2-1-18 Kannondai, Tsukuba 305-8666, Japan
| | - Ken Tokuyasu
- Bioresource Conversion Unit, Division of Food Biotechnology, Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan
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Popkin BM, Du S, Green WD, Beck MA, Algaith T, Herbst CH, Alsukait RF, Alluhidan M, Alazemi N, Shekar M. Individuals with obesity and COVID-19: A global perspective on the epidemiology and biological relationships. Obes Rev 2020; 21:e13128. [PMID: 32845580 PMCID: PMC7461480 DOI: 10.1111/obr.13128] [Citation(s) in RCA: 675] [Impact Index Per Article: 168.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/23/2020] [Accepted: 07/30/2020] [Indexed: 12/11/2022]
Abstract
The linkage of individuals with obesity and COVID-19 is controversial and lacks systematic reviews. After a systematic search of the Chinese and English language literature on COVID-19, 75 studies were used to conduct a series of meta-analyses on the relationship of individuals with obesity-COVID-19 over the full spectrum from risk to mortality. A systematic review of the mechanistic pathways for COVID-19 and individuals with obesity is presented. Pooled analysis show individuals with obesity were more at risk for COVID-19 positive, >46.0% higher (OR = 1.46; 95% CI, 1.30-1.65; p < 0.0001); for hospitalization, 113% higher (OR = 2.13; 95% CI, 1.74-2.60; p < 0.0001); for ICU admission, 74% higher (OR = 1.74; 95% CI, 1.46-2.08); and for mortality, 48% increase in deaths (OR = 1.48; 95% CI, 1.22-1.80; p < 0.001). Mechanistic pathways for individuals with obesity are presented in depth for factors linked with COVID-19 risk, severity and their potential for diminished therapeutic and prophylactic treatments among these individuals. Individuals with obesity are linked with large significant increases in morbidity and mortality from COVID-19. There are many mechanisms that jointly explain this impact. A major concern is that vaccines will be less effective for the individuals with obesity.
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Affiliation(s)
- Barry M. Popkin
- Health, Nutrition and Population Global PracticeThe World BankWashington, D.C.USA
- Department of Nutrition, Gillings School of Global Public HealthUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
- Carolina Population CenterUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Shufa Du
- Department of Nutrition, Gillings School of Global Public HealthUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - William D. Green
- Department of Nutrition, Gillings School of Global Public HealthUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | - Melinda A. Beck
- Department of Nutrition, Gillings School of Global Public HealthUniversity of North Carolina at Chapel HillChapel HillNorth CarolinaUSA
| | | | | | - Reem F. Alsukait
- Health, Nutrition and Population Global PracticeThe World BankWashington, D.C.USA
- Community Health SciencesKing Saud UniversityRiyadhKingdom of Saudi Arabia
| | | | | | - Meera Shekar
- Health, Nutrition and Population Global PracticeThe World BankWashington, D.C.USA
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Klerkx L, Begemann S. Supporting food systems transformation: The what, why, who, where and how of mission-oriented agricultural innovation systems. AGRICULTURAL SYSTEMS 2020; 184:102901. [PMID: 32834403 PMCID: PMC7403035 DOI: 10.1016/j.agsy.2020.102901] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 05/08/2023]
Abstract
Agricultural innovation systems has become a popular approach to understand and facilitate agricultural innovation. However, there is often no explicit reflection on the role of agricultural innovation systems in food systems transformation and how they relate to transformative concepts and visions (e.g. agroecology, digital agriculture, Agriculture 4.0, AgTech and FoodTech, vertical agriculture, protein transitions). To support such reflection we elaborate on the importance of a mission-oriented perspective on agricultural innovation systems. We review pertinent literature from innovation, transition and policy sciences, and argue that a mission-oriented agricultural innovation systems (MAIS) approach can help understand how agricultural innovation systems at different geographical scales develop to enable food systems transformation, in terms of forces, catalysts, and barriers in transformative food systems change. Focus points can be in the mapping of missions and sub-missions of MAIS within and across countries, or understanding the drivers, networks, governance, theories of change, evolution and impacts of MAIS. Future work is needed on further conceptual and empirical development of MAIS and its connections with existing food systems transformation frameworks. Also, we argue that agricultural systems scholars and practitioners need to reflect on how the technologies and concepts they work on relate to MAIS, how these represent a particular directionality in innovation, and whether these also may support exnovation.
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Affiliation(s)
- Laurens Klerkx
- Knowledge, Technology and Innovation Group, Wageningen University, the Netherlands
| | - Stephanie Begemann
- Knowledge, Technology and Innovation Group, Wageningen University, the Netherlands
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