Agroecology and Sustainable Food Systems [eJournal]Agroecology and Sustainable Food Systems is devoted to the rapidly emerging fields of agroecology and food system sustainability. By linking scientific inquiry and productive practice with transformative social action, agroecology provides a foundation for developing the alternative food systems of the future. The journal focuses on the changes that need to occur in the design and management of our food systems in order to balance natural resource use and environmental protection with the needs of production, economic viability, food security, and the social well-being of all people.
Agroecology and Sustainable Food Systems examines our current food systems from production to consumption, and the urgent need to transition to long-term sustainability. The journal promotes the study and application of agroecology for developing alternatives to the complex problems of resource depletion, environmental degradation, a narrowing of agrobiodiversity, continued world hunger, consolidation and industrialization of the food system, climate change, and the loss of farm land. The journal uses a food systems approach, and seeks experiences in agroecology that are on-farm, participatory, change-oriented, and backed by broad-based methodologies of sustainability analysis and evaluation.
Frontiers in Horticulture [eJournal]Contributes significant insights into horticulture sciences by providing sustainable solutions for commercial horticulture from production, to soil and plant health.
Sustainability in Food and Agriculture [eJournal]Sustainability in Food and Agriculture (SFNA) is aimed at research scientists, educators, extension workers, farmers, food and fiber processors, and students as well as civic-minded citizens, planners and policymakers, anyone concerned with food system health and welfare, and for everyone who grows food. Sustainability in Food and Agriculture (SFNA) main focus is sustainability concepts, approaches and tools, and offers a common vision of the agriculture sector and of the inter-sectoral synergies aiming at making agriculture more productive and sustainable.
Sustainable Food Technology [eJournal]An open access forum for new food technologies
What can we do to ensure food security around the globe? How do we end world hunger? Where can we find the solutions to produce food more sustainably?
Sustainable Food Technology seeks the answers to these big questions. This new journal publishes high-quality sustainable research on food engineering and technologies. Key topics include food preservation methods, shelf life and the creation of greener packaging.
ARROW@TUDUBLIN Quantifying Farm-to-Fork greenhouse gas emissions for five dietary patterns across Europe and North America: a pooled analysis from 2009 to 2020 by Daniel Burke, Paul Hynds and Anushree PriyadarshiniDietary patterns are inherently related to greenhouse (GHG) emissions via agricultural practices and food production systems. As the global population is predicted to increase from 8 billion (current) to 9.6 billion by 2050 added pressure will be placed on existing agricultural systems, resulting in increased GHG emissions thus exacerbating climate change. Therefore, there is an urgent need to understand present-day dietary patterns to shift to sustainable and healthy diets to mitigate GHG emissions and meet future climate targets. However, no review or pooled analyses of dietary pattern emissions from a farm-to-fork perspective has been undertaken to date. The current study sought to i) identify the current dietary habits within high-income regions from 2009 to 2020 and ii) quantify the GHG emissions associated with these dietary patterns via a global systematised review and pooled analysis. Twenty-three peer-reviewed studies were identified through online bibliographic databases. Dietary patterns are being examined based on fixed inclusion/exclusion criteria. Five dietary patterns were identified in the review with their mean GHG emissions: high-protein diets (5.71 CO2eq kg person−1 day−1), omnivorous diet (4.83 CO2eq kg person−1 day−1), lacto-ovo-vegetarian/pescatarian diet (3.86 CO2eq kg person−1 day−1), recommended diet (3.68 CO2eq kg person−1 day−1), and the vegan diet (2.34 CO2eq kg person−1 day−1). The lacto-ovo-vegetarian/pescatarian diet was associated with significantly lower emissions than both the omnivorous and high-protein dietary patterns, with -22% and -41% GHG emissions, respectively. The high-protein dietary pattern exhibited significantly higher GHG emissions than other dietary patterns. Geographically, significant statistical differences (p = 0.001) were only reported for the omnivorous diet between North America and Europe. Findings reveal that GHG emissions vary based on dietary patterns and have the potential to be reduced by shifting dietary patterns, which benefits the environment by lessening one of the drivers of climate change.
