Role In Food Systems Research Articles

Women’s Role in Transforming Food Systems in Sri Lanka – A Narrative Review

A food system is referred to as a complex web of activities involving production, processing, transport, selling, and consumption of food. This is often associated with governance and economics of food production, wastage of food, effects on the environment during this process, and impact on individual and population health. Sri Lanka is considered as an agricultural country with women playing an active role in food systems, particularly in the past. In ancient Sri Lanka, agriculture was not essentially a revenue generation process but was everybody’s service and public responsibility, where they cultivated land (either in paddy fields, chena, or home garden that surrounded the house) to provide food for the family, and rear cattle/hens for eggs and milk. The excess would be shared or stored for future consumption. The women were actively involved in all related chores, from the initial steps of cultivation to harvesting, which further extended to food preparation and preservation. However, the role of women in areas associated with food systems changed with time— the colonial era, the post-colonial era, and then the modern era, when the processes involved in modern food culture has replaced the traditional food systems in Sri Lanka. This narrative review discusses the changing role of women in food systems in Sri Lanka, from the ancient era to modern times.

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive

Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (p < 0.05) concentrations of flavour compounds which were coumarin (Irugege), arachidonic acid (Gbafilo), linoleic acid (Njangsa), oleic acid (Omilo), 9-tetradecenal (Ataiko), and tocopherol and squalene (Country onoins). Tocopherol was significantly (p < 0.05) higher in Njangsa, Omilo and Country onion, whereas linoleic acid was higher in Irugege, Njangsa and Country onions. Further, the results revealed that total phenolic content was higher in Ataiko (17.42 mg GAE/100 g) and total flavonoids content was higher in Gbafilo (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (Njangsa) to 52.07 % (Country onions), FRAP was 28.69 (Omilo) to 42.02 Mmol Fe (11)/100 g (Ataiko). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (Njangsa) to 2.2 % (Irugege) and 1.1 (Njangsa) to 1.46 % (Omilo). Bulk density of spices varied between 0.37 to 0.61 g/cm3 (loose bulk density) and 0.55 to 0.96 g/cm3 (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.

Non-native fish species as an important part of Zambia's food system: a case study of the Lake Kariba fishery

Fish have an important role in food systems of Zambia and are a cheaper source of animal protein, vitamins and minerals. Presently, fish catches are dwindling and many children and women in rural Zambia are malnourished because their diet consists mainly of maize, vegetables and legumes. The main component of the diet is nsima, a form of thick porridge prepared from maize flour, which provides energy as carbohydrates. This study was done to assess the impact of a non-native fish species (Oreochromis niloticus, Nile tilapia) which has both positive and negative impacts on Zambia’s food system, with particular reference to the Lake Kariba fishery. The study was based on a networked systems framework, achieved through the administration of questionnaires, interviewing 377 randomly selected respondents from the three areas of the lake (I, II and IV) and 156 respondents from 7 selected open fish markets. Focus group discussions (FGD) were done with women, men and youth, who were key informants. Analysis of results using chi-square analysis, which cross-tabulated variables were used to obtain the results. Non-native fish were introduced in the early 1980s for cage culture production in Lake Kariba but some fish accidentally escaped. This has changed the composition and abundance of fish species in the lake. Despite the negative ecological impact on native biodiversity, results showed that more fish are available to households, improving nutrition and disposable income from fish sales. The disposable income is used to purchase other foods, thereby reducing malnutrition among rural households. Thus, the introduction of appropriate non-native species might benefit households and the nation as a whole. Key words: Malnutrition, non-native fish species, Lake Kariba, Zambia, tilapia, Oreochromis niloticus

Changing food nitrogen flow in a food-exporting city

IntroductionNitrogen (N) plays a significant role in food systems, but only a fraction of N is effectively utilized and the rest is lost to the environment and negatively affects the ecosystem. So far, there has been relatively little research on N flow associated with the food production and consumption of production-oriented cities in developing countries.MethodsIn this study, we present a comprehensive analysis of N flow in the food production and consumption system of Changchun in China between 1991 and 2014, and define three types of nitrogen use efficiency (NUE) and compare them.Results(1) Total new N input into the food system in Changchun increased by 63.75% (240.8 to 394.3 Gg N yr−1) during the study period, mainly attributable to the high volume of food exports(total output from 47.63 to 72.51 Gg N yr−1). (2) Changchun typically exhibited lower apparent NUE and virtual NUE of the food system, while its actual NUE was typically higher, compared to food-importing cities. (3) The consumption of crop food witnessed a decrease from 24.2 Gg N in 1991 to 18.7 Gg N in 2014, whereas the consumption of animal food showed an upward trend from 2.5 Gg N to 7.7 Gg N. Both urban and rural residents consumed less grain food but more fruits and meat. (4) The total N loss has increased from 131.3 Gg N in 1991 to 266.6 Gg N in 2014. The crop production caused 58.1% of the total N loss in 2014, and the atmospheric loss accounted for 40.2% of the total.ConclusionThe study has revealed the distinctive features, fluctuations, and underlying drivers of N flow in the food-exporting city, setting it apart from food-importing city. These findings provide a valuable point of reference for the implementation of customized and diversified nitrogen management strategies in these specific urban areas.

Food justice and land justice in São Paulo: urban subsistence farming on the margins of the city.

By relying on the case of São Paulo, this article seeks to develop a critical look at urban farming and its potential for contributing to food justice. While this activity constitutes a means of subsistence for urban communities, it is also underlain by principles relating to land ownership, which tend to divert attention from its primary role in food systems. There is an important need first to fight against land inequalities and bad housing in São Paulo, before considering urban farming as a lever for food justice. For this study, I made use of qualitative surveys carried out between 2018 and 2022 in São Paulo, during which I conducted 118 interviews with farmers, consumers, shopkeepers, associations and politico-administrative institutions. My results show at first a socio-economic dichotomy between well-off city dwellers who use community gardens and farmers who practise urban farming on the margins of the city. I maintain that the issue of food justice affects the latter and is filtered through a policy of institutional action and visibility. In conclusion, I argue that urban farming is a potential lever for food justice which is still highly constrained by inequalities and land speculation in São Paulo.

Food Systems' Transformation to Address Malnutrition in Selected Countries-Panel-Data Analysis on Undernourishment and Obesity.

Global awareness of the 2030 Sustainable Development Goals (SDGs) has heightened the importance and role of food systems’ transformation in accelerating countries’ progress to achieve such goals in a timely manner. The agricultural and food systems’ transformation goal is to build resilience to vulnerabilities, shocks, and diseases such as undernourishment and obesity. The objective of this study is to specify the agricultural and food systems’ factors that contribute to reducing the impacts of undernourishment and obesity in selected populous and high-income countries. This study used panel data from 2000 to 2020, applying fixed and random-effect econometrics models to conduct the analyses. Results indicated that the per capita Gross Domestic Product (GDP), level of urbanization, and flood losses at food retail from a food systems perspective were the most influential factors in the prevalence of undernourishment. Meanwhile, the supply of fatty food was the significant nutrition variable affecting undernourishment. The cereal import dependency, per capita GDP, percentage of food imports from the value of food export, and value of domestic food production factors were the influential food system variables affecting the prevalence of obesity. Cereal import dependency and dietary energy supply are the significant factors affecting the prevalence of obesity. This study recommended a set of policy actions to address malnutrition, including sustainable and balanced food and nutrition systems’ transformation, food trade openness, and efforts to reduce adversary impacts of urbanization.

How educational staff in European schools reform school food systems through ‘everyday practices’

Schools are recognized as important locales for education and action to change food-related environmental and health behaviours. Research shows the potential for a whole school systems approach to integrate educational activities, food in school, and wider food-related interactions. However, little attention has been given to how theory is put into practice in terms of reforming school food practices in the everyday routines and commitments of schooling. This study aimed to identify how school practitioners operationalise whole systems approaches. The context was an exchange programme involving schools and national school food non-governmental organisations in England, Denmark, and the Czech Republic. Using case study design, the research involved school practitioner interviews and critical group reflection. Participants adopted perspectives and identified actions to create solutions in real-world practice settings, such as themes around, ‘persistence, passion and belief’; ‘bending the rules’ ‘supportive, respectful, and united teams’; ‘having a holistic vision’, ‘resistance’, and ‘making-do’. Drawing upon a conceptual framework concerned with taking an integrated approach, we suggest that these ‘everyday practices’ have a critical role in food systems reform in schools.

ECOLOGICAL EFFECTS OF SUSTAINABLE NUTRITION: THE COVID-19 PANDEMIC AND FOOD SYSTEMS

Sustainability is to meet the needs of today's conditions by preserving the quality and existence of the resources that future generations need. In this study, we aimed to discuss the ecological effects of sustainable nutrition, its role in food systems and its importance during the COVID-19 pandemic. Method: This review study was prepared in line with the data obtained from research on sustainable nutrition and sustainable food systems during the COVID-19 pandemic. Results: Misuse of resources, while changing food systems; The increase in greenhouse gas emissions causes environmental problems such as the destruction of lands and the depletion of water resources, increasing the ecological, carbon and water footprint. Sustainable nutrition system, on the other hand, refers to a diet with low ecological impacts that provides food security for present and future generations. At the same time, sustainable nutrition; aims to minimize the consumption of high-energy, processed and packaged products, and to consume less animal-based and more plant-based foods. With the Sustainable Development Goals determined by the United Nations, it is aimed to ensure food security, end hunger and improve nutrition until 2030. But the COVID-19 pandemic seriously jeopardizes the ability to achieve many of these goals. Conclusion: Sustainable food systems during the pandemic require various food production supports and innovative interventions including food safety. It should not be ignored that the determined policies should have not only local but also global effects.

The role of food systems in achieving the sustainable development goals: Environmental perspective

AbstractWe investigate the availability and extent of environmental performance and objectives data reported in corporate social responsibility (CSR) reports published by the world largest food companies. Methods for content analysis that recognize two types of environmental information were implemented for reviewing 75 sustainability reports. Plant‐ and animal‐origin food companies responded to requirements of the Global Reporting Initiative (GRI) standards to communicate about their sustainable development. It was found that plant‐origin food companies' reporting was more compliant with GRI requirements. Information gaps within greenhouse gas (GHG) emissions data have been identified as a common characteristic for both food sectors. The most frequent performance indicators reported by companies were about water withdrawal. Average annual reductions in four major environmental dimensions such as energy consumption, GHG emissions, water withdrawal, and total waste were calculated. These results reveal patterns of food companies' behavior in CSR reporting.

Marketing Healthy Food in an African City: Consumer Motivations for Adopting Orange-Fleshed Sweet Potato in Maputo, Mozambique.

Since the late 1990s, the International Potato Center has promoted orange-fleshed sweet potato (OFSP) cultivars in Mozambique as a healthy food, emphasizing its capacity to reduce the prevalence of vitamin A deficiency among mothers and young children. This article seeks to reveal why consumers in Maputo, the capital city of Mozambique, adopt or reject OFSP looking at the role of food systems and consumer characteristics in access and acceptance of healthy food and at the positioning of OFSP on the market in terms of lifestyle and need satisfaction.The results of 255 street interviews confirm that OFSP is widely known. Information reaches people mainly via informal channels (relatives and retailers). Nonadoption is the result of the positioning of OFSP as food for young children and sick people. The OFSP appeals most to the hedonistic and conservative lifestyle segments. Adoption is associated with the perception of OFSP as a source of vitamins that builds up muscles and improves physical appearance and self-fulfillment. While women are typically responsible for domestic tasks, male adopters emphasize the role of OFSP in family health and well-being more than female adopters. This first attempt to understand the marketing of healthy food in Mozambique exposes many similarities between the urban consumers in Maputo and those in developed countries. The results indicate that future marketing should exploit informal channels such as vendors and emphasize its nutritious value for all consumers instead of focusing on mothers and young children.

Rhizoctonia Disease of Potato: Epidemiology, Toxin Types and Management

Potato plays an important role in food systems and its usefulness cannot be downplayed. However, the production and output of potato have been threatened by Rhizoctonia disease, caused by Rhizoctonia solani. Evidence of the negative effects of this fungal disease of potato is enormous in major potato growing zones in the world, particularly in temperate regions. R. solani produces some phytotoxins, which are detrimental to plants. It poses phytotoxic effects on the potato plants, inducing symptoms on the aerial parts and in extreme cases, on the roots as well. This review presents the overviews on Rhizoctonia disease of potato, disease cycle and its epidemiology. Data on the mycotoxins and various phytotoxins from R. solani and their respective chemical structures are included. It provides information on the mode of actions of the various phytotoxins produced by the R. solani. It also provides detailed information on the different recommended methods for the treatment of potato Rhizoctonia disease. The review seeks to make available, information about the Rhizoctonia disease and its respective pathogen, as a guide to farmers engaged in potato production, for the control of the disease and reduction of yield losses.

Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to eat cooked rice in Penang, Malaysia

Bacillus cereus is a foodborne pathogen which causes intoxication and toxico-infections in human. Spore- and biofilm-forming abilities of B. cereus enable its persistence in various ecological niches and food products, resulting in its presence even in processed foods such as cooked rice. Violation of time-temperature control creates favourable conditions for the growth of B. cereus which then produce emetic toxin and enterotoxins. Moreover, emerging antibiotic resistance in B. cereus promotes concern such as resistant strains of B. cereus facilitate in enrichment and emergence of more antibiotic resistant strains. Hence, this study was carried out to determine the prevalence of B. cereus in 100 ready-to-eat (RTE) cooked rice samples randomly collected from food outlets in Penang Island and to study the different B. cereus strains' characteristics which are relevant to foodborne illnesses, antibiotic resistance and potentiality to cause recurrent contamination. Aerobic plate count method was used for isolation and enumeration of B. cereus and the identities of the isolates were confirmed through 16S rRNA gene PCR and sequencing. PCR analysis was incorporated to detect 9 toxin-associated genes. The antibiogram of the B. cereus isolates against 13 antibiotics and biofilm-forming ability were determined by Kirby-Bauer disc diffusion method and submerged-biofilm assay respectively. A total of 34 B. cereus positive samples were identified with the bacterial loads ranging from 3.51 to 5.95 log CFU/g. High percentage (82.4%) of the isolates carried at least 1 toxin gene, with higher detection rates of most diarrheal genes (58.8–76.5%), than emetic toxin gene (14.7%). The percentage of bacterial isolates displaying resistance against ampicillin, penicillin and trimethoprim were in the range of 79.4–94.1%. High percentage was observed for sensitivity to antibiotics such as ciprofloxacin (94.1%), chloramphenicol (94.1%), gentamicin (88.2%), kanamycin (82.4%), vancomycin (82.4%) and tetracyline (73.5%). Twelve isolates were identified as multidrug-resistant (MDR) strains. The presence of antibiotic resistant B. cereus especially MDR strains in food commodities indicate the role of food systems as reservoir for resistance genes. High percentage (55.9%) of the isolates in this study were capable of biofilm formation, a phenotype that promotes recurrent contamination in food processing lines. In conclusion, RTE cooked rice samples may act as a vehicle for B. cereus dissemination and the characteristics displayed by the isolates reflect on their role in potential pathogenicity, due to the organism's resistance and multiple toxin genes.

Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (Octopus vulgaris) and jumbo squid (Dosidicus gigas)

SummaryTo perform improvements in food science, it is fundamental to understand the physicochemical properties of proteins since their interaction with other macromolecules plays an essential role in food systems. Collagen and paramyosin help in the maintenance of the matrix structure cells, the textural behaviour and the technical functionality of the protein concentrates; because of this, their identification and characterisation are necessary. Cephalopods species have shown differences in the distribution of its muscle fibres. The amino acid profile of jumbo squid showed a high content of glycine and hydroxyproline, while octopus showed a high content of acidic amino acids. The thermal profile of jumbo squid showed an endothermic transition at 117 °C, which octopus did not present. Moreover, the proteomic identification confirms the identity of paramyosin with 33% coverage to paramyosin from Dosidicus gigas and a 4% coverage to collagen type II from Sepia pharaonis on octopus and jumbo squid, respectively.

Perceptions of weight in relation to health, hunger, and belonging among women in periurban South Africa

Obesity among South African women represents an important dimension of noncommunicable disease (NCD) risk. Experiences of weight are an under-explored frame of reference for intervention. Using three-part in-depth interviews with 20 women and 9 focus groups with a total of 57 women (N = 77) in one low-income neighborhood, I relate women’s positive perceptions of fatness to belonging and experiences of hunger. Aware of public health obesity messaging, participants tried to lose weight, yet stress and food scarcity impacted weight gain. Whereas public health interventions focus on behavior, responses to NCDs must recognize the role of food systems and poverty in shaping risk profiles.

Understanding Urban Food Producers’ Intention to Continue Farming in Urban Settings

Urban food producers play an important role in food systems around the world. Understanding the factors that may influence producers’ intention to produce food is important to predict their behavior. The purpose of this study was to examine one city in the United States and describe factors that may influence the intention of urban food producers to continue farming in urban settings, and specifically identify factors that influence attitude, perceived behavioral control, and subjective norms toward urban food production. The study followed a qualitative design using semi‐structured interviews. The results revealed factors that can both positively and negatively influence Columbus urban food producers’ intention to continue farming in urban settings. Perceived complexity can negatively influence attitude and hinder food producers’ intention to continue urban food production while subjective norms, influenced by peer growers and family members, may heighten intention to continue urban food production. The findings also revealed personal characteristics, such as education and access to resources, that may enhance perceived behavioral control. The findings can be used by various regions of the world to develop urban food production. Implications expose opportunities for urban food producers, extension, institutions, and future researchers to address existing complexities, develop educational programs, and enhance social ties to provide support for farming in urban settings.

Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis.

Multiple linear regression (MLR) models were constructed to explain the bitter taste of di- and tripeptides based on their chemical nature (structure). Sequences (51 di- and 51 tripeptides) were derived from the BIOPEP-UWM database of sensory peptides and amino acids. The measure of their bitterness was Rcaf. , that is, bitterness relative to that of 1 mM caffeine solution (Rcaf. = 1.0). The variables were the indices describing properties of a single residue forming a peptide structure taken from ProtScale and Biological Magnetic Resonance Data Bank. MLR was made for two separate data sets by use of Statistica 13.1. We found that the presence of branched side residues or ring in a di- or tripeptide sequence (as in L, I, V, Y, F) affected its bitterness. Another variable affecting the bitter taste of di- and tripeptides was the hydrophobicity of amino acids. Using the commonly available statistical tools as well as chemical information reflecting the nature of peptides may be helpful in understanding the structure-taste relationship in food peptides. PRACTICAL APPLICATIONS: Our approach takes account of bioinformatic and cheminformatic techniques of data mining to analyze structure-bitterness of di- and tripeptides derived from food protein sources. Data on bitter peptides available in databases of biological and chemical information can be useful in creating models which help understanding the relationship between the role of structural properties of a molecule (e.g., peptide) and its function (e.g., taste). The bitterness of a peptide resulting from the presence of specific residues in its sequence, which represent different physicochemical properties may contribute to extending the knowledge about their taste-forming role in food systems. Such knowledge may be useful in designing food products with improved properties like taste which can be either enhanced or masked (considered as unwanted when thinking about the sensory value of foods). Our research strategy is universal and can also be applied to study structure-function relationships of peptides with other activities.

New Freshwater Aquaculture Systems in the Red River Delta of Vietnam: Evolution of a Key Role in Food Systems and Rural Development

Freshwater aquaculture production systems are closely related to Integrated Agriculture Aquaculture systems. The systems are traditionally integrated with crop production, horticulture, and livestock husbandry. Improved aquaculture systems are currently able to not only improve the nutrients of local farmers' diets and economic conditions, but are also able to create employment opportunities and lead to better resource‐utilization and rural development. This paper aims to present the changes in food systems affected by the rapidly developing freshwater aquaculture in northern Vietnam. It will shed light on how the aquaculture system plays various roles in supporting agrarian livelihoods, their relationships to well‐being, and food security using a clear example of small‐scale aquaculture in a province of the Red River Delta. The challenges and opportunities presented to small‐scale producers and culture systems are assessed, and the likely future of small‐scale freshwater production systems is discussed and forecast.Combining historical, adaptive, and systematic approaches, the study revealed the features and characteristics of inland aquaculture systems at the household level over a decade of the evolutionary process (1997–2015). By investigating 151 aquaculture households in two representative districts of the region, the three existing systems are identified: VAC system (23%) (whereby V=vuon‐gardens (horticulture), A=Ao‐ponds (aquaculture) and C=Chuong‐animal sheds/pens (livestock husbandry)); aquaculture/livestock (AF) system (43%); and the commercially intensive fish culture (FS) system (34%). Beyond the positive benefits to the food system and rural development, potential considerably exists for further aquaculture integration within VAC systems in the region, which will contribute to poverty reduction and improvement of the livelihoods of small‐scale rural farmers.

Collective Approach to Complex Food System Issues, the Case of The Ohio State University

Urban universities are uniquely positioned to make powerful and lasting contributions to the grand challenge of food security. To better understand the various dimensions related to the university’s role in food systems, this case study explores intentional linkages, significant developments, natural tensions, and emerging impacts at the Ohio State University. Discoveries from this analysis can guide urban university decision makers as they confront complex food system challenges.

Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake

Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.

Effect of processing conditions and composition on sodium caseinate emulsions stability

Many food products such as ice cream, yoghurt, and mayonnaise are some examples of emulsion-based food. The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of food. One of the main properties is stability which refers to the ability of an emulsion to resist physical changes over time. The aim of the present work was to analyze the effect of processing conditions and composition on sodium caseinate (NaCas) emulsions stability. The main destabilization mechanisms were identified and quantified. The relationship between them and the factors that influence them were also investigated. Emulsions stabilized with NaCas were prepared using an ultrasound liquid processor or a high pressure homogenizer. Stability of emulsions was followed by a Turbiscan (TMA 2000) which allows the optical characterization of any type of dispersion. The physical evolution of this process is followed without disturbing the original system and with good accuracy and reproducibility. To further describe systems, droplet size distribution was analyzed with light scattering equipment. The main mechanism of destabilization in a given formulation depended on different factors such as NaCas concentration, droplet size or processing conditions. The rate of destabilization was markedly lower with addition of sugar or a hydrocolloid to the aqueous phase. Xanthan (XG) and locust bean (LBG) gums produced an increase in viscosity of the continuous phase and structural changes in emulsions such as gelation. Sugars interacted with the protein decreasing particle size and increasing emulsion stability. The stability of caseinate emulsions was strongly affected not only by the oil-to-protein ratio but also by processing conditions and composition of aqueous phase. The structure of the protein and the interactions protein–sugar or the presence of a hydrocolloid played a key role in creaming and flocculation processes of these emulsions.