rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Sustainable Protein Production and Consumption: Pigs or Peas?
  name:
    name part: Aiking, Harry.
    role:
      role term: editor.
  name:
    name part: Boer, Joop de.
    role:
      role term: editor.
  name:
    name part: Vereijken, Johan.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: ne
    date issued: 2006
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XVI, 229 p. online resource.
  abstract: Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.
  table of contents: Background, Aims and Scope -- Environmental Sustainability -- Technological Feasibility -- Social Desirability: Consumer Aspects -- Social Desirability: National and International Context -- Emerging Options and Their Implications -- Transition Feasibility and Implications for Stakeholders.
  note: edited by Harry Aiking, Joop de Boer, Johan Vereijken.
  subject:
    topic: Life sciences
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Agriculture
  subject:
    topic: Environment
  subject:
    topic: Sustainable development
  subject:
    topic: Pollution prevention
  subject:
    topic: Agricultural economics
  subject:
    topic: Life Sciences
  subject:
    topic: Agriculture
  subject:
    topic: Environment, general
  subject:
    topic: Industrial Pollution Prevention
  subject:
    topic: Food Science
  subject:
    topic: Agricultural Economics
  subject:
    topic: Sustainable Development
  classification: S1-S972
  classification: 630
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Environment & Policy, 45
  identifier: 9781402048425
  identifier: http://dx.doi.org/10.1007/1-4020-4842-4
  record info:
    record creation date: 100301
    record change date: 20151204160353.0
    record identifier: 978-1-4020-4842-5