Sustainable food: Production and consumption perspectives

Nakładem Wydawnictwa UEP ukazała się monografia pt. „Sustainable food: Production and consumption perspectives” pod redakcją Katarzyny Pawlak-Lemańskiej, Barbary Borusiak i Ewy Sikorskiej.

Sustainable food security is a pressing global challenge, requiring research and advocacy for both production and consumption practices. On one hand, the focus of research lies in the development of technologies and processes that enable the production of food with minimal losses and a reduced negative environmental impact. On the other hand, efforts are directed towards strengthening positive attitudes among food consumers, promoting environmentally friendly diets, and reducing food losses. This book aims to address this challenge by exploring sustainable food systems from production to consumption. Through literature reviews, original research, and perspectives, the book seeks to disseminate the concept of food sustainability to scientists, researchers, and practitioners. We hope this monograph will contribute, albeit modestly, to making food processes more sustainable.

“The book covers all aspects related to sustainability in the agri-food sector, both from a technical and economic point of view following an interesting multidisciplinary approach. The book offers a panoramic vision of the topic, involving different disciplines that treat the topic from different points of view. It can be used by students or researchers who want to approach the topic.”
Prof. Giulio Mario Cappelletti, University of Foggia

Elektroniczna wersja monografii jest dostępna na stronie: https://wydawnictwo.ue.poznan.pl/book.html?isbn=978-83-8211-208-5

Zapraszamy do lektury!