Climate change has caused dilapidation of the environment, droughts and floods leading to reduced yields, productivity and ultimately food insecurity for human consumption. Unfortunately, it is our contact with the environment that has led to all this, but most people are not aware. The three gases contributing …

Technology is widely available and there are many systems ready to be implemented into a company-specific production environment. In food production, digitization of data registration is an option, meaning that record keeping activities no longer have to be performed on paper. It is important to know …

As regulations for the food industry become more strict, more data needs to be processed at the quality department of food businesses. Next to that food businesses are expanding and growing in size. Therefore, food businesses are looking for a system to process, organize and file the data in a clear …

We, humans have our roots in pre-Anthropocene eras where we gathered skills for survival and establishing our culture. The cumulated tacit knowledge, the skills, ideas and experiences that can only be shared by personal contact and mutual trust, is evolved and cumulated during this pre-Anthropocene era. …

This chapter presents the currently not established and identifies design requirements for new systems to address this challenge and provide directions for possible improvement. As a result, this chapter introduces the concept of SamenMarkt®, a participatory system in which multi-agent system technology …

Public standards for chicken chain in Vietnam are mainly offered by MARD. In comparison with international recognized practices, the standard system is not complete in all aspects of governancemanagement, operational management of certification schemes and standard content. The main problem with governance …

From the article: "Scope: During food processing, the Maillard reaction ( М R) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native …

Inaugural address of Frederike Praasterink, Professor Future Food Systems 22 February 2018. Three important principles contribute to the transformation of food systems: - Redesign food systems from ‘less bad’ to ‘net positive’ - Reconnect consumers, producers, youth - Revalue food through true cost accounting …

Paper presented at the International Sustainability Transitions conference 2018 (12-14 june) Manchester, UK. The Dutch agrifood regime is grinding to a halt. International economic pressures force Dutch farmers to further scale up and intensify their businesses, while food scandals and calamities as …

Final report of the Evidence-based Food System Design project (EFSD). This research project aimed at building a data-driven mapping of the Amsterdam Metropolitan Food System, as an evidence base for vision and scenario development, policymaking and other initiatives aimed at transitioning to a more sustainable …