The Fourteenth International Conference on Food Studies is dedicated to new possibilities for sustainable food production and human nutrition, and associated impacts of food systems on culture.
The Fourteenth International Conference on Food Studies covers topics such as:
- The green revolution
- Principles and practices of sustainable agriculture
- Genetically modified foods
- The new green revolution
- Natural disasters and the food supply
- Organic foods
- Diversion of foods into biofuels
- Food production and the water supply
- Agricultural fossil fuel use and rising energy costs
- Implications of transitions with growing affluence from grains, legumes and pulses, to meat and dairy
- Agricultural land availability and ‘peak food’
- Soil depletion, exhaustion, erosion and fertilizers; and remedies
- Urban agriculture
- Farmland preservation
- Agricultural greenhouse gases and climate change; and remedies in agricultural carbon sequestration
- Agriculture and deforestation
- Farm originated and feedlot pollution
- Hydroponic and low-carbon agriculture
- Sustainability of wild fisheries and other wild food sources
- Animal welfare
- Waste management in food production and environmental sustainability
- The environmental impact of seafood farms
- Large scale and global agribusiness: efficiencies, offerings and deficiencies
- The global food market
- Sustainable food communities
- Community food security
- Economics of farmers markets and community co-ops
- The local food movement
- Supply chains: just-in-time distribution, transportation and warehousing
- Urban and rural food deserts