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4 results on '"Brémaud, Marie-Fleur"'

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

Author

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

Published
2023
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2. Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Author

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

Published
2022
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3. Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Author

European Commission, Fundação para a Ciência e a Tecnologia (Portugal), James Hutton Institute, Scottish Government, Pinto, Elisabete, Ferreira, Helena, Santos, Carla S., da Silva, Marta Nunes, Styles, David, Migliorini, Paola, Ntatsi, Georgia, Karkanis, Anestis, Brémaud, Marie Fleur, de Mey, Yann, Meuwissen, Miranda, Petrusan, Janos Istvan, Smetana, Sergiy, Silva, Beatriz, Marie Krenz, Lina Maja, Pleissner, Daniel, Profeta, Adriano, Debeljak, Marko, Ivanovska, Aneta, Balázs, Bálint, Rubiales, Diego, Hawes, Cathy, Iannetta, Pietro P.M., Vasconcelos, Marta W., European Commission, Fundação para a Ciência e a Tecnologia (Portugal), James Hutton Institute, Scottish Government, Pinto, Elisabete, Ferreira, Helena, Santos, Carla S., da Silva, Marta Nunes, Styles, David, Migliorini, Paola, Ntatsi, Georgia, Karkanis, Anestis, Brémaud, Marie Fleur, de Mey, Yann, Meuwissen, Miranda, Petrusan, Janos Istvan, Smetana, Sergiy, Silva, Beatriz, Marie Krenz, Lina Maja, Pleissner, Daniel, Profeta, Adriano, Debeljak, Marko, Ivanovska, Aneta, Balázs, Bálint, Rubiales, Diego, Hawes, Cathy, Iannetta, Pietro P.M., and Vasconcelos, Marta W.

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’ 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.

Published
2023

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

Author

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

Subjects
Underutilised crops, nutrion, Bedrijfseconomie, WASS, sustainability, Sustainability, Business Economics, Value chains, Life Science, underutilised crops, Biology, value chains, Nutrition
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’ 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.

Published
2022

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