Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Elisabete Pinto; Helena Ferreira; Carla S. Santos; Marta Nunes da Silva; David Styles; Paola Migliorini; Georgia Ntatsi; Anestis Karkanis; Marie-Fleur Brémaud; Yann de Mey; Miranda Meuwissen; Janos-Istvan Petrusan; Sergiy Smetana; Beatriz Silva; Lina Maja Marie Krenz; Daniel Pleissner; Adriano Profeta; Marko Debeljak; Aneta Ivanovska; Bálint Balázs; Diego Rubiales; Cathy Hawes; Pietro P. M. Iannetta; Marta W. Vasconcelos

doi:10.1007/978-3-031-07434-9_9

Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Publikation: Beiträge in Sammelwerken › Kapitel

Standard

Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. / Pinto, Elisabete; Ferreira, Helena; Santos, Carla S. et al.
Biodiversity, Functional Ecosystems and Sustainable Food Production. Hrsg. / Charis M. Galanakis. Springer Schweiz, 2023. S. 275-323.

Publikation: Beiträge in Sammelwerken › Kapitel

Harvard

Pinto, E, Ferreira, H, Santos, CS, da Silva, MN, Styles, D, Migliorini, P, Ntatsi, G, Karkanis, A, Brémaud, M-F, de Mey, Y, Meuwissen, M, Petrusan, J-I, Smetana, S, Silva, B, Krenz, LMM, Pleissner, D, Profeta, A, Debeljak, M, Ivanovska, A, Balázs, B, Rubiales, D, Hawes, C, Iannetta, PPM & Vasconcelos, MW 2023, Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. in CM Galanakis (Hrsg.), Biodiversity, Functional Ecosystems and Sustainable Food Production. Springer Schweiz, S. 275-323. https://doi.org/10.1007/978-3-031-07434-9_9

APA

Pinto, E., Ferreira, H., Santos, C. S., da Silva, M. N., Styles, D., Migliorini, P., Ntatsi, G., Karkanis, A., Brémaud, M.-F., de Mey, Y., Meuwissen, M., Petrusan, J.-I., Smetana, S., Silva, B., Krenz, L. M. M., Pleissner, D., Profeta, A., Debeljak, M., Ivanovska, A., ... Vasconcelos, M. W. (2023). Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. In C. M. Galanakis (Hrsg.), Biodiversity, Functional Ecosystems and Sustainable Food Production (S. 275-323). Springer Schweiz. https://doi.org/10.1007/978-3-031-07434-9_9

Vancouver

Pinto E, Ferreira H, Santos CS, da Silva MN, Styles D, Migliorini P et al. Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. in Galanakis CM, Hrsg., Biodiversity, Functional Ecosystems and Sustainable Food Production. Springer Schweiz. 2023. S. 275-323 doi: 10.1007/978-3-031-07434-9_9

Bibtex

@inbook{2beed07b3a894f0dadac749b7795c321,

title = "Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a {\textquoteleft}Theory of Change Approach{\textquoteright}",

abstract = "Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers{\textquoteright} practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.",

keywords = "Biology, nutrion, sustainability, underutilised crops, value chains",

author = "Elisabete Pinto and Helena Ferreira and Santos, {Carla S.} and {da Silva}, {Marta Nunes} and David Styles and Paola Migliorini and Georgia Ntatsi and Anestis Karkanis and Marie-Fleur Br{\'e}maud and {de Mey}, Yann and Miranda Meuwissen and Janos-Istvan Petrusan and Sergiy Smetana and Beatriz Silva and Krenz, {Lina Maja Marie} and Daniel Pleissner and Adriano Profeta and Marko Debeljak and Aneta Ivanovska and B{\'a}lint Bal{\'a}zs and Diego Rubiales and Cathy Hawes and Iannetta, {Pietro P. M.} and Vasconcelos, {Marta W.}",

year = "2023",

doi = "10.1007/978-3-031-07434-9_9",

language = "English",

isbn = "978-3-031-07433-2",

pages = "275--323",

editor = "Galanakis, {Charis M.}",

booktitle = "Biodiversity, Functional Ecosystems and Sustainable Food Production",

publisher = "Springer Schweiz",

address = "Switzerland",

}

RIS

TY - CHAP

T1 - Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

AU - Pinto, Elisabete

AU - Ferreira, Helena

AU - Santos, Carla S.

AU - da Silva, Marta Nunes

AU - Styles, David

AU - Migliorini, Paola

AU - Ntatsi, Georgia

AU - Karkanis, Anestis

AU - Brémaud, Marie-Fleur

AU - de Mey, Yann

AU - Meuwissen, Miranda

AU - Petrusan, Janos-Istvan

AU - Smetana, Sergiy

AU - Silva, Beatriz

AU - Krenz, Lina Maja Marie

AU - Pleissner, Daniel

AU - Profeta, Adriano

AU - Debeljak, Marko

AU - Ivanovska, Aneta

AU - Balázs, Bálint

AU - Rubiales, Diego

AU - Hawes, Cathy

AU - Iannetta, Pietro P. M.

AU - Vasconcelos, Marta W.

PY - 2023

Y1 - 2023

N2 - Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.

AB - Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.

KW - Biology

KW - nutrion

KW - sustainability

KW - underutilised crops

KW - value chains

UR - https://www.mendeley.com/catalogue/2003ae48-b55c-3512-be29-ffb9959245e1/

UR - http://www.scopus.com/inward/record.url?scp=85161158353&partnerID=8YFLogxK

U2 - 10.1007/978-3-031-07434-9_9

DO - 10.1007/978-3-031-07434-9_9

M3 - Chapter

SN - 978-3-031-07433-2

SN - 978-3-031-07436-3

SP - 275

EP - 323

BT - Biodiversity, Functional Ecosystems and Sustainable Food Production

A2 - Galanakis, Charis M.

PB - Springer Schweiz

ER -

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