Food

This report summarizes the second of two National Research Council workshops, addressing the sustainability challenges associated with food security for all. Workshop participants discussed long term natural resource constraints, specifically water, land and forests, soils, biodiversity and fisheries. They also examined the role of knowledge, technology, modern production practices, and infrastructure in supporting expanded agricultural production and the significant risks to future productivity posed by climate change.

Gloria Hunniford, Angela Rippon and Julia Somerville investigate the truth about our food in a series exposing everything from the secrets of the supermarkets to the reality of what is behind the labels.

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities.

Learn how to take amazing food photos like a PRO at any kind of restaurant

Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded.