The Food security United Nations Sustainable Development Goals include eradicating hunger. To feed 10 billion people by 2050, we need the right trade-off between sustainability, food security, food safety and better use of pre-prepared food. Strategies for reducing food waste and waste classification include resource reduction, reuse or re-processing of surplus foods, recycling of food as animal feed, energy recovery as biofuels, fertilizer As the final order of nutrients, or raw materials for industry. Resort One can think of recovering energy by burning or dumping garbage in the ground. This article will look at these strategies to reduce food wastage and waste and look at commercial areas that target trilateral goals of stability, food security meaning and safety by looking at these strategies.
In the future, food insecurity increasing food safety and increasing circular diets may be part of these solutions. In this regard, can our future commercial processes be guided by the experience gained from the use of mic anti-microbes to increase food production and the outbreak of mad cow disease in the case of circular food production? There is no trade-off between the promotion of food production with the help of antimicrobials and the public health risks of antimicrobial resistance due to the technical use of antimicrobials. Antimicrobial resistance needs to be controlled for a sustainable future. If global food security one avoids nutrient cycles becoming a cycle of pathogens and / or risks, then circular food production systems will play a key role in sustaining food security in the future.
Factors affecting food security Minimizing the source, that is, reducing food loss and wastage, seems to be the most exciting strategy for achieving sustainability. With the use of artificial intelligence and smart packaging, with the added benefit of better control over food fraud, great progress can be made. Modified Diet – Eating more plant foods, not eating animal protein from edible feed, and reducing lost or wasted food sources should enable us to feed at least one billion additional people ۔ Sustainability and food security solutions must integrate food safety concerns from the outset.
Food security and safety are integral components of our sustainable future. This article argues that long-term food security and food safety goals must be put together to achieve sustainability, and that trade relationships between these three goals must be approached with caution and evidence. Therefore, in order to achieve the United Nations Sustainable Development Goals (SDGs), we need new solutions for our future food security and sustainability without compromising food security, including hunger and poverty alleviation, clean water, sustainable land use, responsible production and consumption, and mitigation.
climate change and food security And sustainable life on land and water. There are a number of approaches to achieving sustainability and food safety are possible, such as reducing food loss and waste, maximizing plant-based food intake, or recycling nutrients. The opportunities to trade between food safety and security are fraught with challenges, such as when creating a circular food production system where nutrients are recycled, one can also acquire accumulated pathogens. The tools and strategies used to achieve food safety must be aligned with food safety, public health, as well as sustainability.
Food chains are complex and opaque, so we believe that a health approach is needed to achieve the flow and stability of trade. Additionally, overcoming food fraud is an emerging issue that needs to be addressed. Achieving a commercial relationship between security, safety, and the stability of food production will require a delicate balance between multiple and multiple concerns and challenges. We may recall past failures of this balance exercise, for example the antimicrobials used to accelerate animal production, and the circular meat and bone meal (MBM) diet and feed. What causes the mad cow disease (boin spongiform) brain disease (BSE) epidemic?
Is Sustainable Food Security A Critical Challenge for Political Intellectuals
Sustainable food security will require: (a) food availability or adequate food production, (b) food access and purchasing power, (c) energy, protein and micronutrient as well as safety, and (d) these conditions Stability and its prediction. Risks to food security include limited supply of nutritious and safe foods or when consumer purchasing power is limited. Food insecurity mostly affects low-income groups at increased risk of hunger and malnutrition. The International Monetary Fund found a link between rising food prices and social unrest in low-income countries. Social unrest and wars result in insecurity and famine. However, the question of whether food insecurity is a driver and the cause of the disorder is complex.
They are raising food prices, along with other complaints about failed political institutions, social security nets, demographic pressures, and social unrest. The 2011 Arab Spring is an example of this, where rising food prices have been a catalyst for social unrest. Therefore, food insecurity is a serious threat to public health, social stability and political stability, and this challenge is exacerbated as the world’s population is expected to grow to 10 billion by 2050. These 10 billion people will eat a diet rich in animal protein. The main reason is that 3 billion people will switch to a diet rich in meat, fish, poultry and dairy foods. Therefore, sustainable feeding of 10 billion people will require disruptive changes in the food supply chain over the next 20 years. In addition, reducing food waste is part of the solution.
Another challenge is to convert edible crops (such as corn and sugarcane) into biofuels. These biofuel crops provided food for 400 million people. In addition, the exchange relates to biofuel crop prices and oil prices, which exceed food supply and demand. Another concern is fueling speculation on food prices, as hedge funds have become major players in food markets such as wheat, basil seeds and corn. Rising food prices threaten the food security of low-income groups.
As a result of rapid urbanization, more than half of the world’s population lives in cities, which is another challenge to food security. Because urban consumers rely on the ability to buy food, low-income urbanites are at risk of rising food prices or unexpected changes in food prices, especially in countries with incomplete social and economic safety nets. Nutrients. Furthermore, dependence on imports is not the answer as some countries restrict food exports when there is a limited supply of food. Therefore, long-term food security solutions become national targets that can define drivers for developing new food sources, animal feed and flexible food chains. Numerous reports have addressed these challenges.
food security Landfills and Incineration Practices to Manage Food Waste
Flares and landfills are the least preferred strategy for dealing with food waste and food damage. However, from a sustainability point of view, incineration has some advantages. In developing countries where energy is scarce and food is dumped in non-essential areas, setting fires to generate electricity and heat is an alternative that can improve stability. Food lost or wasted is already available as fuel and can replace oil used to generate needed energy locally. Benefits from converting food waste into locally available energy and energy sources. This will improve flexibility and make cold chains a viable option in development settings.
Another example from Sweden is that if farmers or feed mills spoil grains due to rot, one can go after grains to recover energy. Benefits include avoiding guaranteed entry into the cereal snack or the nutrition chain and lost green energy due to food. Therefore, ignition can reduce oil consumption and carbon emissions. Therefore, any development would not consider the safety valve to be the starting point in the settings and a more advanced sustainable diet.
Dumps are unpopular, as most people don’t want to close them. Landscaping appears to be the least sustainable system for food waste management with the largest environmental impacts and resources. In addition, due to being like olives, the biosecurity and food safety risks are just as important as the terrain in which food waste is disposed of. In Finland, for example, a trichomoniasis outbreak may be related to a rat infestation from an almost unknown landfill.
causes of food insecurity Recovery of Energy Through Food Waste for Biofuel Production
Biofuels include biogas, bio-ethanol, biodiesel, and bio-butanol.. The selection of sub-sites for biofuel production should be delayed as much as possible, such as waste, agricultural and food industry waste, household waste and solid waste from municipal wastewater. For example, the Financial Supervisory Authority (EFSA) reviewed biosecurity for the production of residual diesel from animal products, such as fish oil and animal fats. Even sewage treatment facilities and cooking and frying oil fats were potential subsets. The current biosecurity requirement of the biodiesel process is to reduce BSE factor infections by at least 1 million times (score 6) so that all waste hazardous segments can be used as substrates. Sustainability comes from small climate maps because biodiesel can convert kerosene into jets and diesel for trucks and agricultural machinery.
Another sustainability warning is that biofuel production sub-particles should not be able to be used as human food or animal feed. In this regard, the emerging link between oil and food prices is a matter of concern. As a result, rising oil prices will push up global prices of basic food items such as cereals and sugar. This can be a major concern for social stability and food security as food prices become more volatile when food prices are shifted to biofuel production as an alternative to oil.
Recovery of Nutrients and Biogas from Manure
A complementary agricultural sustainability approach is to recycle fertilizers from animal production (from animal production for industrial use to energy recovery and nutrient recovery as fertilizer). There is a win-win situation with regard to sustainability and food safety, but there are risks to food safety. Manure from animal products, such as poultry and pig farms, is often concentrated in small areas. Therefore, there may be risks of releasing pathogens such as bird flu virus. Avian influenza virus can survive in compost for up to 600 days.
After biogas production, food waste can be valuable as fertilizer and reduce the resource mark for food production. Fertilizer making, anaerobic digestion, and ammonia processing There are three methods of recovering nutrients and energy from bio-waste and fertilizers, with various advantages and disadvantages. For example, anaerobic digestion can produce biogas and reduce organic pollution, while on the downside, expensive high-tech equipment is needed. The choice of treatment methods should be based on each case, but the main parameters for controlling pathogens in the preparation of fertilizers were the temperature profile and ammonia content at that time.
Circular System of Food Production by Aquaponics and Aquaculture Approaches
Circular food systems are highly efficient in terms of their environmental impact and resources. The circular system means that most nutrients are recycled, but unless there are enough barriers, such as species barriers, this cycle of nutrients can become a cycle of pathogens or chemical hazards. This means that special attention must be paid to the barriers to biosecurity and the circular food production system. An example of a circular food production system is the combination of aquaculture and aquaponics.
Fish animals have environmental advantages over animal production on land such as smaller water traces and better feed conversion from 1 kg of fish meat to 1 kg of feed. A combination of aquaculture-based food production systems and aquaculture can reduce environmental impact because fish waste is from fertilized plants. However, the circular food production system has its own challenges. Fish metabolism produces ammonia which is converted to nitrate in bio-filters. Converting ammonia to nitrate requires maintaining a pH above 7, resulting in greater fish farming issues with health and well-being risks.
The pH is then reduced to 5-6 to improve plant nutrition by adding acid to the water after the bio-filter when used for irrigation. Therefore, for fish welfare and health reasons, it may be beneficial to separate the aquaculture system from the aquaculture system. Furthermore, it appears that separate improved aquaculture and aquaculture systems produce more than dual systems.
Potential Benefits and Problems Associated with Circular Systems of Food Production
The circular food system had the potential to reduce food waste and spoilage and improve diet stability and food security. Today, the sustainability of our food security faces a challenge as between 30 and 50 percent of the food is lost or wasted in various diets, resulting in higher consumption of animal food and the impacts of environmental impacts. The circular food production systems will map the environment and resources and recycle nutrients, by-products and food waste resulting in less waste and losses. Smaller additional benefit and better transparency from local food chains. Combining local and seasonal elements in supply chains can improve the balance of food supply and demand and reduce storage and transportation needs.
On the other hand, there are areas agronomy for sustainable development where the linear selective food production system changes to generalization and recycling. Slaughterhouses waste a lot of food, for example, specific residues and hazardous materials (SRM), condemn certain parts of the carcass, or condemn whole sacrifices. Food safety is a necessary procedure for approval or condemnation of corpses, but repeated convictions also contribute to increased food waste. One of the reasons for the condemnation of this violation is the lack of training of meat inspectors and slaughterhouse personnel. Previously, trash and meat cans from slaughterhouses were served in meat and bone meal (MBM) to restore high-quality nutrients for animal feed. And this approach is significantly beneficial to improve overall status of soil fertility and soil productivity and therefore helps to achieve food security in poor quality soils food insecure regions.
The Concept of Using Insects for Food Recycling
There is a new way of feeding insects, for example, feeding insects or feeding domestic cockroaches with lost or lost food. However, the following food safety and quality concerns have been identified.
A large number of aerobic bacteria, which means that the damage will accelerate until the heat treatment phase occurs immediately after harvest.
The presence of germ-forming bacteria after heat treatment, which means that insect-based foods that cool down slowly after heat treatment can contain large numbers of these bacteria.
Accumulation of cadmium and other heavy metals, which is needed to control insect feeding.
The potential increase in allergic reactions due to exposure to insects and their derivatives may increase the risk of product retrieval.
Perhaps most importantly, sustainable farming practices when looking at business opportunities, there are data gaps that lead to high levels of uncertainty. Differences in these data include lack of information on insect breeding conditions, breeding pyramids, and pre-use heat treatment products. For example, what is the effect of mycotoxin-producing fungi, a possible suggestion that cricket is expected to rise in hot and humid conditions? Can insect heat treatment be hazardous with chemical hazards such as heterocyclic aromatic amines or acrylamide? Therefore, when you introduce new diets that are very promising in terms of sustainability and food safety, we need sufficient evidence to manage food safety risks.
Reprocessing of Lost and Wasted Food to Feed Animals
Historically, food spoilage has been a huge problem for people when storing pork food. On the other hand, pigs feeding on scrap can spread diseases such as traditional swine fever, African swine fever, vascular disease in pigs, and foot and mouth disease. It should be easier to recycle lost or lost plant foods, such as recycling and animal feed, as there are fewer concerns about the spread of animal diseases or the use of zoonotic pathogens. Due to the mad cow disease epidemic, the European Union has imposed strict controls on feed producers who reprocess plant foods and forbids feeding animals food from excreta. All feed producers who waste food, from animal feed to vegetable origin, should be officially monitored. Thus, feeding the neighbour pig a few pieces of bread is a regular activity.
A side effect of these restrictions has been the limitations of circular and thus more sustainable livestock production systems. As a result, out of nearly 100 million tons of nutrients, only 3 million tons are recycled as animal feed. There are many benefits to substituting grain or soy-based foods with plant-based food waste, depending on resource, durability, and the amount of heavy metals entering the food chain. In addition, farmers estimate the prices of recycled food for their animals to be higher than those of feed, as prices are determined by volatile markets. Ultimately, the acquisition of this commercial right can generate significant benefits and profits for consumers and farmers, respectively.
Reprocessing of Food for Consumption of Human Beings
Reprocessing often means that nutrients that reach “their pre-date” or “used by dates” are reheated or frozen. For example, cut pieces of salmon fillet and beef into salmon or beef belts, and then fry them for another shelf life. The second option is to use them before meals or before dates before you improve the food. The third option is to use leftovers as raw material for the next meal or reheat leftovers. A study of Swedish supermarkets found that for a supermarket, its own chef prepares a hot lunch or dinner, which was a paid offer.
The amount of food waste was reduced because the foods were approaching the “best before date” or with any signs of low consumer acceptance, they were processed into hot lunches, pancakes or pies , And there were sandwiches ready to eat. In addition, consumers were better served, and supermarkets had another business opportunity. Container l Food Food, which has been processed and sold l. Food has changed, profits seem to have improved. In addition, supermarkets have reported that hiring chefs promotes hygiene standards for other employees.
Reheating pre-prepared dishes improves the food supply but poses safety hazards. An excellent example of this is the slow cooling and then the growth of toxin-producing bacteria associated with the heat of pea soup. In Sweden, for example, approximately 20% of reported foodborne illness cases are associated with toxic bacteria – Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus, while the European Food Safety Authority (ESA) The FSA has reported. They have linked the rate of foodborne illness outbreaks in the EU during 2018 to the bacterial toxin – 18.5% .
Food poisoning with Staphylococcus aureus is associated with contamination and is then used to store stored foods at temperatures between 5-60 degree Celsius. The last two types of spores form and the eggs survive during cooking or similar heat treatment. For example, food poisoning in sea urchins is related to heating dishes with hot fish, such as cheap cold drinks and dishes. Similarly, rice dishes that are not hot enough (water baths are not hot enough) are associated with food poisoning with B cereus bacteria.
In the dairy industry, B-ceres bacteria are associated with quality and defect problems in the dairy industry that contribute to food shortages because they maintain passivation. Although food reprocessing is beneficial from a food security and sustainability standpoint, one should avoid negative trade relations with food safety. Therefore, training food business operators involved in food reprocessing is a strong recommendation.
Improving Food Security by Food Donations
Compared to traditional food chains, food donation chains are often less productive and have incomplete cold chains. Another concern is the frequent lack of food hygiene training for those who work on food donations. Often donated unhealthy food is ready-to-eat or hot food. When analysing 72 samples of substandard foods from social grocery stores in Belgium, increased numbers of Listeria monocetogenesis (log 3.5 C CFU / g) and intestinal bacteria (6.7 CFU / g) were found from the prepared cooked meats.
If food banks intend to accept perishable foods, this highlights the need for adequate refrigeration capacity. Another concern is that people who eat donated foods are often more vulnerable to foodborne illnesses caused by other illnesses or health conditions that indicate food safety and careful trade is needed to reduce food insecurity. Finally, food safety is a prerequisite for food donation programs.
Food donation programs and food banks will help eliminate food insecurity (EFSA AHAW Panel, 2006). If these programs are well designed and run, they will prevent famine and thus disadvantage The welfare of social and economic groups will increase. This will improve the stability, resilience and stability of the society. Ordinary food bank donations are unhealthy foods such as canned, frozen and dry foods.
Food banks can also be in the form of relief programs such as community shelters, soup kitchens, and food pantries where junk and junk food is distributed. Food banks are critical to reducing the risk of severe malnutrition and hunger. There may be limited potential to improve the nutritional status. However, if food banks meet the nutritional needs of their customers and provide unhealthy foods, they will play an important role in food safety.
In addition, food banks generally have limited financial resources for transporting and storing food. The biggest challenge for food banks is to predict their food supply, which affects their ability to efficiently transport, store and distribute donated food. In addition, food banks often need to buy complementary foods to ensure a healthy diet for their customers. Multilevel neural networks (MLP-NNs) such as modern IT and AI solutions seem best suited to predict the dynamics of a food supply. This is another example of how new solutions such as artificial intelligence can help reduce food wastage.
Can liability concerns dampen the desire to donate or redistribute food? In Austrian supermarkets, for example, about 10% of the bread is wasted. Of this wasted bread, only 7% goes to food banks, which is less than 1% of total bread production. One reason for this is the concerns of food company operators about their liability when donating destructive food that may be linked to foodborne illnesses. To reduce the risk of this liability, the United States and Italy have enacted good tactical laws. These laws protect donors from liability when donating to a non-profit organization, as well as from civil and criminal liability if a product, donated in good faith, later harms a needy beneficiary. To encourage food donations and the use of food banks, one needs legislation on how to donate food without obligations.