Description
This volume analyzes the global challenges of food security, land use changes, and climate change impacts on food production in order to recommend sustainable development policies, anticipate future food services and demands, and identify the economic benefits and trade-offs of meeting food security demands and achieving climate change mitigation objectives. The key points of analysis that form the conclusions of this book are based on measuring the quantity and quality of land and water resources, and the rate of use of sustainable management of these resources in the context of socio-economic factors, including food security, poverty, and climate change impacts. In six parts, readers will learn about these crucial dimensions of the affects of climate change on food security, and will gain a better understanding of how to assess the trade-offs when combating multiple climate change challenges and how to develop sustainable solutions to these problems.
Table of Contents
PART 1 Food security as a global issue
Mostafa Jafari and Vahideh Jafari Italy/Iran
Chapter 2 Commentary on evolution of policy and operationalization of action to make “food security” the first priority
within the Food and Agriculture Organization (FAO).
MH Emadi and M. Rahmanian Italy/Iran
Chapter 3 Agricultural productivity and food security: Land degradation and changes over time
Victor R. Squires, Australia
Chapter 4 A Comprehensive Overview of Water and Food Security crisis influencing Human Mobility patterns
Nidhi Nagabhatla, Rupal Brahmbhatt, Cameron Fioret and Nancy Doubleday ,Canada
PART 2 Climate variability and food security
Chapter 5 The critical role of Smallholders in Survival food security
Victor R .Squires and Mahesh Gaur, Australia/India
Chapter 6 Climate change and food security in the Bamenda Highlands of Cameroon
Suiven John Paul Tume, Cameroon
Chapter 7 Building capacities for agricultural disaster risk reduction in the Western Balkan Countries
Anna Maria Augustyn and Tamara van t’Wout Estonia
Chapter 8 Commentary on China’s current food security status, future trends and responses under climate variability
V.R. Squires and HaiYing Feng Australia/China
PART 3 Food Security and Livelihoods
Chapter 9 Leaving No One Behind from farm to fork; Building resilience along smallholder value chain in the context of climate change
Felix Kwabena Donkor, Enokenwa Ojong Baa, Henry Bikwibili Tantoh, Eromose Ebhuoma, Hadisu Abubakar, Sibusisiwe Mavuso, Philip Mbewe, Christopher Mabeza, Arianne Leclerc, South Africa
Chapter 10 Establishing Multi-Partnerships in Environmental Governance in Indonesia: Case of “DesaMakmurPerduliApi” (Prosperous and Fire Free Villages) Program
Joni Jupesta, AnselmusAchmad Supriyanto, Goetz Martin, Junaidi Piliang, Susanto Yang, Agus Purnomo, Anita Neville, Jean-Pierre Caliman , Indonesia
Chapter 11 From Zero-Acreage Farming to Zero Hunger in African Cities: Some Possibilities and Opportunities
Aliyu Barau, Nigeria
Chapter 12 Organic Farming Practices can combat Drought and Land Degradation through efficient use of Land and Water
Md. Shafiqul Islam and Samiya A Selim, Bangladesh
Part 4 Concluding thoughts and reflections
Chapter 13 Reality and Consequence for Livestock Production, Human Nutrition, Health and Food Security under the impact of climate change
Suhubdy,, V.R. Squires and M.K. Gaur, Indonesia/ Australia/ India
Chapter 14 Changes in Agricultural Land Use and Food Security: Challenges.
M.K. Gaur, India and Victor R. Squires, Australia
Chapter 15 Diversification and land use management practices for food and nutritional security under climate change scenario in arid and semi-arid regions.
P.K. Pankaj, M.K. Gaur, G. Nirmala, V. Maruthi, Pushpanjali, Josiley Samuel and K.S. Reddy. India
Chapter 16 Unifying concepts, synthesis and conclusions
Victor R Squires and Mahesh Gaur, Australia/India
Index
The Ndunakazi project (named for the province of Kwazulu-Natal in South Africawhere it took place) sought to improve the vitamin A status of children through the cultivation and consumption of vegetables and fruits rich in provitamin A. The consumption of the vegetables introduced by the project has greatly improved the vitamin A status of the Ndunakazi people: About 85% of their intake of vitamin A comes from the new crops. A further positive impact has been the contribution of the vegetables to the intake of calcium and iron and, to a lesser extent, of magnesium, vitamin C, and riboflavin.
