面对气候变化的可持续粮食系统转型:战略、挑战和政策影响

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri
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引用次数: 0

摘要

气候变化对农业系统造成的破坏以及其他社会经济和地缘政治因素威胁着粮食供应的可用性、可及性和稳定性。本文探讨了这一危机,并探讨了粮食系统向可持续性转变的战略、挑战和政策影响。文件强调了气候变化对农业不可否认的影响,讨论了气候变化如何影响作物产量并导致极端天气事件更加频繁。文件讨论了供应链中粮食损失和浪费的程度和原因,介绍了减少粮食损失和浪费的各种技术和举措,并重点介绍了高效粮食分配和剩余粮食再分配的模式。最后,文件将注意力转移到粮食政策和治理方面,评估了国家和国际政策在应对粮食安全和气候变化方面的有效性。最后,报告强调,面对气候变化,迫切需要采取全面和可持续的方法来实现粮食系统的转型。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications

Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications

Climate change-induced disruptions to agricultural systems and other socio-economic and geopolitical factors threaten food supply availability, access, and stability. The paper examines the crisis and explores the strategies, challenges, and policy implications of transforming food systems towards sustainability. It highlights the undeniable impact of climate change on agriculture, discussing how it affects crop yields and contributes to the increased frequency of extreme weather events. The paper discusses the extent and causes of food loss and waste in the supply chain, presents various technologies and initiatives to reduce it, and highlights models for efficient food distribution and surplus food redistribution. Lastly, it shifts its attention to food policy and governance, assessing the effectiveness of national and international policies in addressing food security and climate change. Conclusively, it underscores the pressing need for a holistic and sustainable approach to food systems transformation in the face of climate change.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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