Promoting Biodiversity in Food Systems  book cover
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Promoting Biodiversity in Food Systems





ISBN 9781138626973
Published October 24, 2018 by CRC Press
384 Pages 30 B/W Illustrations

 
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Book Description

Biodiversity of the food system is crucial for food production and loss of biodiversity is a pressing issue. This book focuses on biodiversity’s crucial role in food systems, health and well-being, and fate of the natural environment. It provides practical recommendations on how proper food systems can sustain a healthier planet and protect biodiversity. Sections provide a comprehensive understanding of the urgent need for promoting biodiversity-promoting food systems that help maintain planetary boundaries that are at risk; mimic the natural processes of highly integrated ecosystems; and improve human/planetary health while providing a wholesome and sufficient food supply.

Table of Contents



1



The Intersection of Biodiversity, Food, and Health



I. W. Hawkins



2



Biological Diversity—Life on Earth



L.A. Mehrhoff



3



Industrial Agriculture, Biodiversity and Planetary Boundaries



K. Sidhartha



4



Our Soils in Peril



A. Gandhi



5



The Far-Reaching Impact of Disposable Plastic



R.Prince-Ruiz



6



Just Food—Sustenance, Fairness, and Biodiversity



Valerie J. Stull, Michael M. Bell



7



The Industrialized Food System and Food Insecurity



J. Steinmetz



8



The Industrialized Food System and Chronic Disease



A. Tagtow



9



Popular Foods and Biodiversity Loss



J. Jones-Hughes et al.



10



Biodiversity and Sustainable Agriculture



C. Badgley



11



The Importance of Saving Seeds



B. McDorman; S. Thomas



11.1



Rehydrate the Earth with Swales



L. Neilsen



11.2



Understanding Veganic Agriculture



M. Seymour



12



Urban and Regional Planning for Biodiversity and Food Systems



K. Hodgson; T. Moreau



13



Taking It Outside: The Value Added By Experiential Learning On Food Systems



A. H. Harmon



13.1



World Challenge: Learner-Driven Teaching for Interdisciplinary, Global Problems



M. Berger



14



The Road to Health Goes Through the Kitchen



S. Palmer



15



A Whole Foods Plant-Centered Diet



M. Richard



15.1



Plant-Shift: A Common Denominator of Centenarians Around the Globe



B. Farmer



15.2



Whole Plant Foods and Optimal Gut and Host Health



K. Edmonds-Umeakunne



16



Redefining Medical Practice with Lifestyle Medicine and Environmental Care



S. Stancic



16.1



Planning and Serving Plant-Based Meals at Medical Conferences



J. Westerdahl



17



Too Many Prescriptions, Too Few Plant Foods—A Nursing Perspective on Type 2 Diabetes



C. Trapp



18



Creating A Global Network of Environmental Stewardship in Health Care



S. Clinton



19



Creating Biodiversity-Friendly Healthcare Institutions



C.L. Lin, T.H.T Chiu



20



The Smallest Sprouts: Engaging Children in Healthy Food Systems



K. Hoch



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Editor(s)

Biography

Dr. Irana Hawkins uses an interdisciplinary and whole systems approach to her scholarly work that focuses on the merits of an organic, whole foods, plant-based diet that is good for both human health and the health of the planet. Dr. Hawkins has authored several peer-reviewed publications related to pro-environmental behaviors, and is a Review Editor in Nutrition and Sustainability for the academic journal Frontiers in Nutrition. She is a faculty member in public health at Walden University; an instructor at the Osher Lifelong Learning Institute at the University of California Riverside; and a member of the Clinician Champions in Comprehensive Antibiotic Stewardship Collaborative, a national working group dedicated to saving the therapeutic value of antibiotics. Her work in dietetics has spanned from cancer care medicine to creating nutrition education programs in underserved communities. Dr. Hawkins has continuously worked to improve the natural environment and create healthier communities in her role as a Native Plant Steward, a Master Recycler/Composter, an elected official, and as a Registered Dietitian.