Across the United States marginalized communities are organizing to address social, economic, and environmental inequities through building community food systems rooted in the principles of social ...justice. But how exactly are communities doing this work, why are residents tackling these issues through food, what are their successes, and what barriers are they encountering? This book dives into the heart of the food justice movement through an exploration of East New York Farms! (ENYF!), one of the oldest food justice organizations in Brooklyn, and one that emerged from a bottom-up asset-oriented development model. It details the food inequities the community faces and what produced them, how and why residents mobilized to turn vacant land into community gardens, and the struggles the organization has encountered as they worked to feed residents through urban farms and farmers markets. This book also discusses how through the politics of food justice, ENYF! has challenged the growth-oriented development politics of City Hall, opposed the neoliberalization of food politics, navigated the funding constraints of philanthropy and the welfare state, and opposed the entrance of a Walmart into their community. Through telling this story, Growing Gardens, Building Power offers insights into how the food justice movement is challenging the major structures and institutions that seek to curtail the transformative power of the food justice movement and its efforts to build a more just and sustainable world.
Alternative Food Networks Goodman, David; DuPuis, E. Melanie; Goodman, Michael K.
2012, 20120220, 2011, 2012-02-20
eBook
Farmers' markets, veggie boxes, local foods, organic products and Fair Trade goods - how have these once novel, "alternative" foods, and the people and networks supporting them, become increasingly ...familiar features of everyday consumption? Are the visions of "alternative worlds" built on ethics of sustainability, social justice, animal welfare and the aesthetic values of local food cultures and traditional crafts still credible now that these foods crowd supermarket shelves and other "mainstream" shopping outlets?
This timely book provides a critical review of the growth of alternative food networks and their struggle to defend their ethical and aesthetic values against the standardizing pressures of the corporate mainstream with its "placeless and nameless" global supply networks. It explores how these alternative movements are "making a difference" and their possible role as fears of global climate change and food insecurity intensify. It assesses the different experiences of these networks in three major arenas of food activism and politics: Britain and Western Europe, the United States, and the global Fair Trade economy. This comparative perspective runs throughout the book to fully explore the progressive erosion of the interface between alternative and mainstream food provisioning. As the era of "cheap food" draws to a close, analysis of the limitations of market-based social change and the future of alternative food economies and localist food politics place this book at the cutting-edge of the field.
The book is thoroughly informed by contemporary social theory and interdisciplinary social scientific scholarship, formulates an integrative social practice framework to understand alternative food production-consumption, and offers a unique geographical reach in its case studies.
With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing ...methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.
The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of ...energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide ...spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
This book provides an accessible guide to making healthy diets from sustainable food systems available to all. Glenn Denning bridges the divisive worlds of science, policy, and practice and shares ...personal perspectives and insights gained over four decades working in more than fifty countries.
The advent of the 21st century has witnessed a growing demand of safe and nutritious foods. The food industry is adopting novel non-thermal food processing technologies. Cold plasma is one such ...promising non-thermal food processing method which uses charged, highly reactive gaseous molecules and species to inactivate contaminating microorganisms on foods and packaging materials.
The paper gives the reader an overview of the cold plasma technology in food industry. It reviews principles of plasma generation, including mechanisms of action of the process on microorganisms. It also highlights different plasma generation systems, various published results of plasma application to inactivate microorganisms in vitro and in various food products, food packages and equipment surfaces. The challenges of the process, its effects on food quality and the future prospects are highlighted.
This article aims to review and apprise readers about the important fundamentals and latest trends in the Cold Plasma technology. The on-going studies on plasma technology prove that cold plasma is strongly effective for surface decontamination, with efforts in-progress for liquid processing. The short time of application causes no significant deterioration in food products. Thus, it is an apt alternative processing technology which could also help to counter food allergenicity, seed germination, packaging material printing, waste-water treatment, modify food functionality, extract bio-actives etc. Further research is needed for scaling-up of this process for future commercialization.
•Cold plasma can be used for decontamination of foods and food contact surfaces.•With no significant changes in food constituents, it is a good alternative to traditional processing.•Cold plasma may be used for waste-water treatment, changing food functionality, bio-actives extraction etc.•Further research is required for scaling-up and commercialization of the process.•Regulatory approval and GRAS (Generally Recognised As Safe) consideration for usage in food industry is awaited.
This Modern Guide provides detailed theoretical and empirical insights into key areas of research in food economics. It takes a forward-looking perspective on how different actors in the food system ...shape the sustainability of food production, distribution, and consumption, as well as on major challenges to efficient and inclusive food systems.
