Biodiversity, food and nutrition: a new agenda for sustainable food systems

By: Hunter, Danny [editor] | Borelli, Teresa [editor] | Gee, Eliot [editor]Contributor(s): Hunter, Danny [editor.] | Borelli, Teresa [editor.] | Gee, Eliot [editor.]Series: Issues in agricultural biodiversityPublisher: London: Routledge, 2020Description: xxxvii, 296pSubject(s): Agrobiodiversity | Sustainable agriculture | Food security | Food supplyDDC classification: 631.58
Contents:
<P><STRONG>Part I: Why biodiversity for food and nutrition?</STRONG></P><P>Chapter 1: Nourishing people, nurturing the environment: biodiversity for food systems transformation and healthier diets</P><P><EM>Danny Hunter, Eliot Gee, Teresa Borelli</EM></P><P>Chapter 2: Challenges and impacts of poor diets and nutrition</P><P><EM>Barbara Burlingame</EM></P><P>Chapter 3: Evidence for the role of biodiversity in supporting healthy, diverse diets and nutrition</P><P><EM>Libby Hattersley, Bruce Cogill, Danny Hunter, and Gina Kennedy; Bioversity International</EM></P><P>Chapter 4: From uniformity to diversity: the potential of&nbsp;agroecology to transform food systems</P><P><EM>Nick Jacobs, Chantal Clément, and Emile Frison</EM></P><P><STRONG>Part II: The Biodiversity for Food and Nutrition (BFN) Project</STRONG></P><P>Chapter 5: The ABC of mainstreaming biodiversity for food and nutrition: concepts, theory and practice</P><P><EM>Eliot Gee, Teresa Borelli, Daniela Moura de Oliveira Beltrame, Camila Neves Soares Oliveira, Lidio Coradin, Victor Wasike, Aurillia Manjella, Gamini Samarasinghe, Birgül Güner, Ayfer Tan, Kürşad Özbek, Saadet Tuğrul Ay, Sevinç Karabak and Nurcan Aysar Güzelsoy and Danny Hunter.</EM></P><P><STRONG>Part III: Future opportunities and directions</STRONG></P><P>Chapter 6: Biodiversity, food systems and urban-rural linkages</P><P><EM>Florence Egal and Thomas Forster</EM></P><P>Chapter 7: Diversifying public food procurement and school feeding</P><P><EM>Luana F. J. Swensson and Florence Tartanac</EM></P><P>Chapter 8: Food biodiversity, local sourcing and consumers: gastronomy as a critical interface</P><P><EM>Willy Legrand, Clare Hindley, and Gabriel Laeis</EM></P><P>Chapter 9: Linking food biodiversity and food traditions to food tourism in Small Island Developing States (SIDS)</P><P><EM>Tracy Berno</EM></P><P>Chapter 10: Start me up! Food biodiversity and youth-led innovations</P><P><EM>Eliot Gee and Hyunju Lee</EM> </P><P>Chapter 11: Neglected no more: reframing the food systems narrative using agricultural biodiversity</P><P>Teresa Borelli, Eliot Gee and Danny Hunter　</P><P></P>
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Book - Standard loan CAFRE Greenmount Library 631.58 HUN (Browse shelf(Opens below)) Available 250943

<P><STRONG>Part I: Why biodiversity for food and nutrition?</STRONG></P><P>Chapter 1: Nourishing people, nurturing the environment: biodiversity for food systems transformation and healthier diets</P><P><EM>Danny Hunter, Eliot Gee, Teresa Borelli</EM></P><P>Chapter 2: Challenges and impacts of poor diets and nutrition</P><P><EM>Barbara Burlingame</EM></P><P>Chapter 3: Evidence for the role of biodiversity in supporting healthy, diverse diets and nutrition</P><P><EM>Libby Hattersley, Bruce Cogill, Danny Hunter, and Gina Kennedy; Bioversity International</EM></P><P>Chapter 4: From uniformity to diversity: the potential of&nbsp;agroecology to transform food systems</P><P><EM>Nick Jacobs, Chantal Clément, and Emile Frison</EM></P><P><STRONG>Part II: The Biodiversity for Food and Nutrition (BFN) Project</STRONG></P><P>Chapter 5: The ABC of mainstreaming biodiversity for food and nutrition: concepts, theory and practice</P><P><EM>Eliot Gee, Teresa Borelli, Daniela Moura de Oliveira Beltrame, Camila Neves Soares Oliveira, Lidio Coradin, Victor Wasike, Aurillia Manjella, Gamini Samarasinghe, Birgül Güner, Ayfer Tan, Kürşad Özbek, Saadet Tuğrul Ay, Sevinç Karabak and Nurcan Aysar Güzelsoy and Danny Hunter.</EM></P><P><STRONG>Part III: Future opportunities and directions</STRONG></P><P>Chapter 6: Biodiversity, food systems and urban-rural linkages</P><P><EM>Florence Egal and Thomas Forster</EM></P><P>Chapter 7: Diversifying public food procurement and school feeding</P><P><EM>Luana F. J. Swensson and Florence Tartanac</EM></P><P>Chapter 8: Food biodiversity, local sourcing and consumers: gastronomy as a critical interface</P><P><EM>Willy Legrand, Clare Hindley, and Gabriel Laeis</EM></P><P>Chapter 9: Linking food biodiversity and food traditions to food tourism in Small Island Developing States (SIDS)</P><P><EM>Tracy Berno</EM></P><P>Chapter 10: Start me up! Food biodiversity and youth-led innovations</P><P><EM>Eliot Gee and Hyunju Lee</EM> </P><P>Chapter 11: Neglected no more: reframing the food systems narrative using agricultural biodiversity</P><P>Teresa Borelli, Eliot Gee and Danny Hunter　</P><P></P>

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