Journal articles: 'Food system planning'

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Vitiello, Domenic, and Catherine Brinkley. "The Hidden History of Food System Planning." Journal of Planning History 13, no. 2 (2013): 91–112. http://dx.doi.org/10.1177/1538513213507541.

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Brinkley, Catherine. "Avenues into Food Planning: A Review of Scholarly Food System Research." International Planning Studies 18, no. 2 (2013): 243–66. http://dx.doi.org/10.1080/13563475.2013.774150.

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Greenstein, Rosalind, Amanda Jacobson, Meredith Coulson, and Alfonso Morales. "Innovations in the Pedagogy of Food System Planning." Journal of Planning Education and Research 35, no. 4 (2015): 489–500. http://dx.doi.org/10.1177/0739456x15586628.

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Rocha, Ada, Cláudia Afonso, M. Cristina Santos, Cecília Morais, Bela Franchini, and Rui Chilro. "System of planning and evaluation of school meals." Public Health Nutrition 17, no. 6 (2013): 1264–70. http://dx.doi.org/10.1017/s1368980013001961.

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AbstractObjectiveTo develop a software to plan and evaluate school meals according to the main national and international standards for foods and nutrition.DesignDevelopment of software.SettingPublic schools, Portugal.SubjectsSchool meals for students.ResultsThe System of Planning and Evaluation of School Meals (SPARE) is a software that allows the planning of school meals in an effective and organized way, according to the main national and international standards for food and nutrition. The regular use of this tool enables the evaluation, monitoring and verification towards continuous improvement of the quality of school meals.ConclusionsThe SPARE software aims to promote healthy eating by focusing on the planning and production of safe and adequate meals in the school environment. This software can be adapted to different age groups and to different contexts, attending to specific nutritional and food standards.

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Simeonov, S., and J. Simeonovová. "Simulation scheduling in food industry application." Czech Journal of Food Sciences 20, No. 1 (2011): 31–37. http://dx.doi.org/10.17221/3506-cjfs.

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Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed. &nbsp;

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Whittaker, Jennifer R., Jill K. Clark, Sarah SanGiovannni, and Samina Raja. "Planning for Food Systems: Community-University Partnerships for Food-Systems Transformation." Metropolitan Universities 28, no. 1 (2017): 7–26. http://dx.doi.org/10.18060/21471.

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The United Nations estimates that by 2050, more than 70% of the world’s population will live in urban areas. In the face of continuing urbanization, how will communities meet the fundamental need for good food? What kinds of public policies, structures, and systems will ensure equitable and just access to food? We argue that urban universities have a responsibility and an extraordinary opportunity to help create equitable community food systems by amplifying community-led planning and policy to strengthen such systems. Drawing on case studies involving the University at Buffalo State University of New York system and its community partners, we describe the ways in which community-university partnerships can leverage policy change to support stronger food systems. We conclude with lessons for such partnerships: the importance of building lasting relationships for policy change, shoring up community capacity, understanding the benefits and burdens for universities and communities, and reimagining universities’ responsibilities to their regions.

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Leung, Pingsun, Kulavit Wanitprapha, and Lynne A. Quinn. "A recipe-based, diet-planning modelling system." British Journal of Nutrition 74, no. 2 (1995): 151–62. http://dx.doi.org/10.1079/bjn19950119.

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In a recent article in the British Journal of Nutrition, Sklan & Dariel (1993) presented a method for diet planning employing a mixed-integer programming algorithm for meeting nutritional requirements at minimum costs for institutions or individuals. They recognized that most food items are generally consumed in whole units and as such they are represented as integer variables. However, as in most previous studies, they derived the minimum cost diets by optimizing over purchased food items. The present paper presents a computer-assisted, diet-planning modelling system for individuals by optimizing over recipes instead of food items. This is accomplished by restricting the integer programming solutions to those bundles of food that represent reasonably popular meal recipes. The modelling system is composed of three main components: recipe data entry, database management, and the model. The recipe data entry component creates and stores recipes. It aiso provides nutritional analysis of the recipes. The database management component creates and maintains several databases necessary to build the modelling data file. The modelling component solves the user-specified model. Currently, the model component can solve for the optimal diet by minimizing cost or minimizing cooking and preparation time. The optimal diet is prepared to satisfy the recommended nutritional guidelines for a predefined group of individuals for 1 week. The system currently has 895 popular recipes found in Hawaii. Diet plans generated using this modelling system with differing objectives are discussed and compared.

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donofrio, gregory alexander. "Feeding the City." Gastronomica 7, no. 4 (2007): 30–41. http://dx.doi.org/10.1525/gfc.2007.7.4.30.

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The food system has, until recently, been conspicuously absent from city and regional planning practice, education, and research. Earlier in the twentieth century, food issues were a central concern of the nascent planning profession. Primary and archival source materials examined for this paper indicate that the planning profession's interest in the sources of food and the efficiency of its route to consumers evolved through three stages. During the height of the City Beautiful movement between 1900 and 1909, planners like Charles Mulford Robinson saw urban markets as public nuisances best eliminated from city centers and residential districts. From 1909 to roughly World War I, planners such as George B. Ford embraced a more scientific approach to researching and addressing food distribution problems. In the interwar period, Clarence Stein and other notable regional planners began to consider the food system in its entirety. The modern food system planning movement is largely unaware of this important early legacy. In conclusion, two possible explanations are offered for why, despite a promising start, the food system failed to become a core discipline within the larger planning profession. Planners' earlier experiences with food industry executives and high-ranking officials of government agricultural agencies may offer meaningful insights into contemporary food system planning challenges and goals.

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Portougal, Victor. "Production planning system redesign: a case study of food production." International Journal of Manufacturing Technology and Management 2, no. 1/2/3/4/5/6/7 (2000): 953. http://dx.doi.org/10.1504/ijmtm.2000.001385.

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Haysom, Gareth. "Food and the City: Urban Scale Food System Governance." Urban Forum 26, no. 3 (2015): 263–81. http://dx.doi.org/10.1007/s12132-015-9255-7.

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Davis, John. "Innovation in the Agri-food System." EuroChoices 12, no. 1 (2013): 3. http://dx.doi.org/10.1111/1746-692x.12011.

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SAMYGIN, Denis Yu. "A strategic agricultural planning and food support process." Economic Analysis: Theory and Practice 20, no. 5 (2021): 829–44. http://dx.doi.org/10.24891/ea.20.5.829.

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Subject. The article addresses the issues of synchronizing the strategic planning of agricultural development and harmonizing its documentation system with the national food security objectives. Objectives. The aim is to run diagnostics of strategic planning and its food security documentary system. Methods. The study employs methods of generalization of scientific works and systematization of expert assessments therein, critical analysis of strategic documents on agriculture and food security, abstract-logical method for building a model of strategic process. Results. The paper presents the results of strategic planning process and its documentary system in the field of food security, conclusions on the need to strengthen harmonization between the main strategic planning documents, key objectives and criteria for achieving them, planned results and resources, benchmarks and performance indicators to ensure physical and economic accessibility of products. I offer a fundamentally different conceptual model of the strategic planning process. It is supported by a system of interconnected documents. This model is based on production projects and quotas linking the production and consumption at the level of rational nutritional standards. Conclusions. The proposed model enables to logically incorporate the objectives set in the field of food security into the system of strategic planning documents. The findings may be useful for agro-industrial complex authorities to coordinate decisions on agricultural development and food security as a complex problem.

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Menal-Puey, Susana, Miriam Martínez-Biarge, and Iva Marques-Lopes. "Developing a Food Exchange System for Meal Planning in Vegan Children and Adolescents." Nutrients 11, no. 1 (2018): 43. http://dx.doi.org/10.3390/nu11010043.

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Vegan diets in children need to be adequately planned so they can safely meet children’s requirements for growth and development. Adequate and realistic meal planning guidelines should not be difficult to achieve, thanks to the increasing number and availability of natural and fortified vegan foods, which can help children to meet all their nutrients requirements. In order to ensure an adequate supply of key nutrients, families and health professionals need accurate, reliable, and easy-to-use meal planning tools. The aim of this article is to provide a practical approach system to meal planning, based on the same food exchange methodology that has been already published in adults. Daily portions of each food exchange group have been calculated so the resulting menu provides at least 90% of the Dietary Reference Intakes (DRIs) of protein, iron, zinc, calcium, and n-3 fatty acids for each age group, sex, and physical activity level. These diets do not provide enough vitamin B-12 and vitamin D. Although fortified plant drinks, breakfast cereals or plant protein-rich products could provide variable amounts of these two vitamins, B12 supplementation is always recommended and vitamin D supplementation should be considered whenever sun exposure is limited. This tool can be used to plan healthful and balanced vegan diets for children and adolescents.

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Blay-Palmer, Alison, Irena Knezevic, and Andrew Spring. "Seeking common ground for food system transformation." Dialogues in Human Geography 4, no. 2 (2014): 185–89. http://dx.doi.org/10.1177/2043820614537154.

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La Trobe, Helen L., and Tim G. Acott. "Localising the global food system." International Journal of Sustainable Development & World Ecology 7, no. 4 (2000): 309–20. http://dx.doi.org/10.1080/13504500009470050.

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Haysom, Gareth, E. Gunilla Almered Olsson, Mirek Dymitrow, et al. "Food Systems Sustainability: An Examination of Different Viewpoints on Food System Change." Sustainability 11, no. 12 (2019): 3337. http://dx.doi.org/10.3390/su11123337.

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Global food insecurity levels remain stubbornly high. One of the surest ways to grasp the scale and consequence of global inequality is through a food systems lens. In a predominantly urban world, urban food systems present a useful lens to engage a wide variety of urban (and global) challenges—so called ‘wicked problems.’ This paper describes a collaborative research project between four urban food system research units, two European and two African. The project purpose was to seek out solutions to what lay between, across and within the different approaches applied in the understanding of each city’s food system challenges. Contextual differences and immediate (perceived) needs resulted in very different views on the nature of the challenge and the solutions required. Value positions of individuals and their disciplinary “enclaves” presented further boundaries. The paper argues that finding consensus provides false solutions. Rather the identification of novel approaches to such wicked problems is contingent of these differences being brought to the fore, being part of the conversation, as devices through which common positions can be discovered, where spaces are created for the realisation of new perspectives, but also, where difference is celebrated as opposed to censored.

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Lavallée-Picard, Virginie. "Planning for food sovereignty in Canada? A comparative case study of two rural communities." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 3, no. 1 (2016): 71–95. http://dx.doi.org/10.15353/cfs-rcea.v3i1.73.

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In Canada, most local-governance level food system planning research has been conducted in larger, often urban communities. However, producers in small rural communities conduct the majority of Canada’s agricultural activities. Using case-study research, this paper documents how the rural communities of Saint-Camille (Québec) and Salt Spring Island (British Columbia) engage in food system planning. By investigating the background, key achievements, barriers and good practices, the case studies inform a comparative analysis of governance planning processes and community led project development. The results suggest an overlap between the community food system planning and the food sovereignty frameworks, a space discerned as food sovereignty planning.

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Brimblecombe, Julie, Christel van den Boogaard, Beverley Wood, et al. "Development of the good food planning tool: A food system approach to food security in indigenous Australian remote communities." Health & Place 34 (July 2015): 54–62. http://dx.doi.org/10.1016/j.healthplace.2015.03.006.

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Trego, Rachel. "The functioning of the Egyptian food-subsidy system during food-price shocks." Development in Practice 21, no. 4-5 (2011): 666–78. http://dx.doi.org/10.1080/09614524.2011.562879.

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Donald, B., M. Gertler, M. Gray, and L. Lobao. "Re-regionalizing the food system?" Cambridge Journal of Regions, Economy and Society 3, no. 2 (2010): 171–75. http://dx.doi.org/10.1093/cjres/rsq020.

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Moseley, William G. "The evolving global agri-food system and African–Eurasian food flows." Eurasian Geography and Economics 54, no. 1 (2013): 5–21. http://dx.doi.org/10.1080/15387216.2013.792319.

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Yu, L., Y. Xiao, X. T. Zeng, Y. P. Li, and Y. R. Fan. "Planning water-energy-food nexus system management under multi-level and uncertainty." Journal of Cleaner Production 251 (April 2020): 119658. http://dx.doi.org/10.1016/j.jclepro.2019.119658.

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Ngatilah, Y., N. Rahmawati, C. Pujiastuti, I. Porwati, and A. Y. Hutagalung. "Inventory Control System Using Distribution Requirement Planning (DRP) (Case Study : Food Company)." Journal of Physics: Conference Series 1569 (July 2020): 032005. http://dx.doi.org/10.1088/1742-6596/1569/3/032005.

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Simon-Rojo, Marian, Andrés Couceiro-Arroyo, and José Fariña-Tojo. "La relocalización alimentaria débil: Desconexión entre agentes del territorio y planificación espacial." Revista Urbano 22, no. 39 (2019): 106–23. http://dx.doi.org/10.22320/07183607.2019.22.39.06.

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Andreatta, Susan, Ben Bowell, Tom Martinek, Nicole Dery, and Stacy Shoaf. "Practicing Anthropology While Supporting' Local Agro-Food System." Practicing Anthropology 26, no. 4 (2004): 13–17. http://dx.doi.org/10.17730/praa.26.4.68959734127t171g.

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All too often we hear students ask as they are planning for their graduation: "what can I do with a degree in anthropology?" As applied anthropologists we know there are many possible opportunities, one of which is with community organizations. Public and private non-profit and community organizations often require previous experience before employers consider an application. For some students this could be a challenge but opportunities to ‘practice’ anthropological methods, test and synthesize theoretical orientations and hone their skills and interests prior to graduating are available. Increasingly academics are collaborating with community employers by offering internships, service learning experiences and other hands-on opportunities for interested students.

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Sklan, David, and Ilana Dariel. "Diet planning for humans using mixed-integer linear programming." British Journal of Nutrition 70, no. 1 (1993): 27–35. http://dx.doi.org/10.1079/bjn19930102.

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Human diet planning is generally carried out by selecting the food items or groups of food items to be used in the diet and then calculating the composition. If nutrient quantities do not reach the desired nutritional requirements, foods are exchanged or quantities altered and the composition recalculated. Iterations are repeated until a suitable diet is obtained. This procedure is cumbersome and slow and often leads to compromises in composition of the final diets. A computerized model, planning diets for humans at minimum cost while supplying all nutritional requirements, maintaining nutrient relationships and preserving eating practices is presented. This is based on a mixed-integer linear-programming algorithm. Linear equations were prepared for each nutritional requirement. To produce linear equations for relationships between nutrients, linear transformations were performed. Logical definitions for interactions such as the frequency of use of foods, relationships between exchange groups and the energy content of different meals were defined, and linear equations for these associations were written. Food items generally eaten in whole units were defined as integers. The use of this program is demonstrated for planning diets using a large selection of basic foods and for clinical situations where nutritional intervention is desirable. The system presented begins from a definition of the nutritional requirements and then plans the foods accordingly, and at minimum cost. This provides an accurate, efficient and versatile method of diet formulation.

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Saliu, Kashmir, Vlado Velkovski, and Shaban Saliu. "MANAGEMENT METHODS, FUNCTIONS AND ACTIVITIES INCORPORATED IN FOOD SAFETY SYSTEMS AND STANDARDS." Knowledge International Journal 28, no. 4 (2018): 1317–28. http://dx.doi.org/10.35120/kij28041317k.

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Studying the management process is fundamental to global and partial research, as well as the functioning and development of business systems, sub processes, and individual endeavors that are realized within the system. In general terms, the term management means a continuous action of management actions that, under the influence of changes in the system, transforms it or organizes it from one state to another. Management relates to the achievement of the objectives of the system, and in that sense it is defined as a continuous process aimed at the realization of those goals, that is, as a set of actions that act on the system in order to achieve the defined goals. Basically, the objectives of the systems represent a future state to which the system wants to come. In order to achieve the set goals or in order to achieve the defined development, the functioning of the system must be guided and directed towards the goals, which is the core of the management process. The design and implementation of food safety management systems is influenced by a variety of factors, in particular from the hazards associated with food safety, food provision, production provision, process utilization, and so on. Bearing in mind that the danger to food safety can occur at any stage in the production chain of the ions, it is necessary to effectively control it and to eliminate or reduce the risk of hazards at a certain acceptable level. In addition to health risks, diseases caused by spoiled foods can significantly increase economic costs, including medical treatments, insurance payments, absenteeism and legal compensation. As a result, several countries have developed national standards for the supply of safe food, and individual companies and groups in the food production area have developed their own standards, programs or systems that control suppliers. In the scientific paper titled "Management methods, functions and activities incorporated in food safety systems and standards", a more detailed review is given on the planning and organization as management functions, with special emphasies on planning and organization as the main activities in implementing the food safety systems and standards.

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Damayanti, Lily, Teofilus Sunarsa, and Yuki Gunawan. "Information System Strategic Planning for M Group." Tech-E 3, no. 2 (2020): 18. http://dx.doi.org/10.31253/te.v3i2.301.

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    M Group is a company engaged in the field of pharmacy, eye health and food. Along with the rapid growth of the company there are problems of how to make use the Information Technology department as optimal as possible and how to build a blue print of it strategy in handling a variety of issues and programs or initiatives to support the company's business strategy? This study aims to produce a strategic plan for information technology M Group. The research method used is John Ward and Joe Peppard’s framework for strategic planning of information technology and Scott A. Bernard’s Enterprise Architecture documentation. This study uses SWOT analysis, IT Balance Scorecard and Cost Benefit Analysis as a strategic tool to analyze the needs of Information System on M Group. After conducting the analysis then the Information System(IS) strategic planning is propose for M Group for next years (2020), which includes business strategies IS, IS / IT Management Strategy, Information System(IS) strategy and future application portfolio. The result of analysis and proposed strategies on M Group documented using the Enterprise Architecture Documentation.   

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Haysom, Gareth. "Integrating Food Sensitive Planning and Urban Design into Urban Governance Actions." Urban Forum 32, no. 3 (2021): 289–310. http://dx.doi.org/10.1007/s12132-021-09417-9.

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AbstractFood access, stability and utilisation are key dimensions of food security at an urban scale. When the majority resided in rural areas, and lived predominantly agrarian lifestyles, it made sense for the state to govern food security through national agricultural ministries, focusing predominantly on the availability dimension of food security. With the transition to a majority urban world, coupled with the food security challenges currently experienced in urban areas, specifically in Africa, these historical policy and governance structures are increasingly inadequate in responding to essential food and nutrition needs. Problematically, urban areas, and specifically urban managers, cite unfunded mandates, and absent authority, as the reasons for not engaging food and nutrition governance responses. This paper argues that this is a false position. Drawing on recent data from household food security and poverty surveys, the paper calls for new and expanded planning and design approaches at the urban scale. The paper argues that spatial planning and urban design principles and actions provide an immediate and effective means through which to engage urban food system questions. Importantly these actions are essential to the transition from the current piecemeal project responses to urban food system inadequacies. Food sensitive planning and urban design is offered as a specific approach that could assist in programming food system–related challenges at the urban scale, responding to conceptual, analytical, organisational and design related dimensions of planning, and in so doing offering a longer term, systematic response to urban food insecurity.

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Zhu, Siyao, Cassandra Mitsinikos, Lisa Poirier, Takeru Igusa, and Joel Gittelsohn. "Development of a System Dynamics Model to Guide Retail Food Store Policies in Baltimore City." Nutrients 13, no. 9 (2021): 3055. http://dx.doi.org/10.3390/nu13093055.

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Policy interventions to improve food access and address the obesity epidemic among disadvantaged populations are becoming more common throughout the United States. In Baltimore MD, corner stores are a frequently used source of food for low-income populations, but these stores often do not provide a range of affordable healthy foods. This research study aimed to assist city policy makers as they considered implementing a Staple Food Ordinance (SFO) that would require small stores to provide a range and depth of stock of healthy foods. A System Dynamics (SD) model was built to simulate the complex Baltimore food environment and produce optimal values for key decision variables in SFO planning. A web-based application was created for users to access this model to optimize future SFOs, and to test out different options. Four versions of potential SFOs were simulated using this application and the advantages and drawbacks of each SFO are discussed based on the simulation results. These simulations show that a well-designed SFO has the potential to reduce staple food costs, increase corner store profits, reduce food waste, and expand the market for heathy staple foods.

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Blay-Palmer, Alison, Guido Santini, Marielle Dubbeling, Henk Renting, Makiko Taguchi, and Thierry Giordano. "Validating the City Region Food System Approach: Enacting Inclusive, Transformational City Region Food Systems." Sustainability 10, no. 5 (2018): 1680. http://dx.doi.org/10.3390/su10051680.

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Matthews, Alan. "EU Food System Strengths and Vulnerabilities during Covid‐19." EuroChoices 19, no. 3 (2020): 4–12. http://dx.doi.org/10.1111/1746-692x.12300.

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Weissman, Evan, and Matthew Potteiger. "Collaboration and diverse stakeholder participation in food system planning: a case study from Central New York." Renewable Agriculture and Food Systems 35, no. 2 (2018): 115–19. http://dx.doi.org/10.1017/s1742170518000431.

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AbstractThe Onondaga County Agriculture Council was created in 2012 to promote and support the county's farms, improve the connections between the county's urban core of Syracuse and the surrounding agricultural areas, and to develop policy to support agricultural production and food system development. In short, the purpose of the Council is to strengthen the Onondaga County food system. This goal, however, is ambiguous and Council members recognized a limited understanding of the current structure and function of the Central New York (CNY) food system. As such, the Council provided support for FoodPlanCNY, a project designed to identify food system assets and opportunities to strengthen the economic opportunities, public health outcomes and environmental sustainability of the CNY food system. This paper reports preliminary findings from this initial effort to engage participatory food system planning in CNY.

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PETOT, GRACE J., CYNTHIA MARLING, and LEON STERLING. "An Artificial Intelligence System for Computer-Assisted Menu Planning." Journal of the American Dietetic Association 98, no. 9 (1998): 1009–14. http://dx.doi.org/10.1016/s0002-8223(98)00231-4.

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Herrera de Leon, Hugo Jose, and Birgit Kopainsky. "Do you bend or break? System dynamics in resilience planning for food security." System Dynamics Review 35, no. 4 (2019): 287–309. http://dx.doi.org/10.1002/sdr.1643.

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Jackson, Guy, Karen E. McNamara, and Bradd Witt. "“System of hunger”: Understanding causal disaster vulnerability of indigenous food systems." Journal of Rural Studies 73 (January 2020): 163–75. http://dx.doi.org/10.1016/j.jrurstud.2019.10.042.

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Kale, Ashvini, and Nisha Auti. "Automated Menu Planning Algorithm for Children: Food Recommendation by Dietary Management System using ID3 for Indian Food Database." Procedia Computer Science 50 (2015): 197–202. http://dx.doi.org/10.1016/j.procs.2015.04.070.

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Stella, Giordano, Roberto Coli, Angela Maurizi, et al. "Towards a National Food Sovereignty Plan: Application of a new Decision Support System for food planning and governance." Land Use Policy 89 (December 2019): 104216. http://dx.doi.org/10.1016/j.landusepol.2019.104216.

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Fardet, Anthony, and Edmond Rock. "Ultra-Processed Foods and Food System Sustainability: What Are the Links?" Sustainability 12, no. 15 (2020): 6280. http://dx.doi.org/10.3390/su12156280.

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Global food systems are no longer sustainable for health, the environment, animal biodiversity and wellbeing, culinary traditions, socioeconomics, or small farmers. The increasing massive consumption of animal foods has been identified as a major determinant of unsustainability. However, today, the consumption of ultra-processed foods (UPFs) is also questioned. The main objective of this review is therefore to check the validity of this new hypothesis. We first identified the main ingredients/additives present in UPFs and the agricultural practices involved in their provision to agro-industrials. Overall, UPF production is analysed regarding its impacts on the environment, biodiversity, animal wellbeing, and cultural and socio-economic dimensions. Our main conclusion is that UPFs are associated with intensive agriculture/livestock and threaten all dimensions of food system sustainability due to the combination of low-cost ingredients at purchase and increased consumption worldwide. However, low-animal-calorie UPFs do not produce the highest greenhouse gas emissions (GHGEs) compared to conventional meat and dairy products. In addition, only reducing energy dense UPF intake, without substitution, might substantially reduce GHGEs. Therefore, significant improvement in food system sustainability requires urgently encouraging limiting UPF consumption to the benefit of mildly processed foods, preferably seasonal, organic, and local products.

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Popper, Deborah E. "Traceability: Tracking and Privacy in the Food System." Geographical Review 97, no. 3 (2007): 365–88. http://dx.doi.org/10.1111/j.1931-0846.2007.tb00511.x.

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Hendrickson, Mary K. "Resilience in a concentrated and consolidated food system." Journal of Environmental Studies and Sciences 5, no. 3 (2015): 418–31. http://dx.doi.org/10.1007/s13412-015-0292-2.

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Akinola, Racheal, Laura Maureen Pereira, Tafadzwanashe Mabhaudhi, Francia-Marié de Bruin, and Loubie Rusch. "A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems." Sustainability 12, no. 8 (2020): 3493. http://dx.doi.org/10.3390/su12083493.

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Indigenous and traditional foods crops (ITFCs) have multiple uses within society, and most notably have an important role to play in the attempt to diversify the food in order to enhance food and nutrition security. However, research suggests that the benefits and value of indigenous foods within the South African and the African context have not been fully understood and synthesized. Their potential value to the African food system could be enhanced if their benefits were explored more comprehensively. This synthesis presents a literature review relating to underutilized indigenous crop species and foods in Africa. It organizes the findings into four main contributions, nutritional, environmental, economic, and social-cultural, in line with key themes of a sustainable food system framework. It also goes on to unpack the benefits and challenges associated with ITFCs under these themes. A major obstacle is that people are not valuing indigenous foods and the potential benefit that can be derived from using them is thus neglected. Furthermore, knowledge is being lost from one generation to the next, with potentially dire implications for long-term sustainable food security. The results show the need to recognize and enable indigenous foods as a key resource in ensuring healthy food systems in the African continent.

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Yang, Yuanchuan, Yukun Zhang, and Si Huang. "Urban Agriculture Oriented Community Planning and Spatial Modeling in Chinese Cities." Sustainability 12, no. 20 (2020): 8735. http://dx.doi.org/10.3390/su12208735.

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There are three main contradictions associated with urbanization: population growth and food demand, urban sprawl and production space, and production patterns and energy consumption. The pressure of urbanization has led to a mismatch between production and consumption in space and pattern. The current status and trends in urban food system planning illustrated that sustainable consumption and production were closely related to their spatial layout. The paper took a simulated sustainable food system in urban community as an example. It formulated a rational spatial planning strategy based on urban agriculture of different scales, technologies, and efficiencies, quantified productive community metrics to accommodate different scales of urban space, and wrote algorithms to develop a spatial model of a meta-cellular automaton that coupled consumer housing with productive surfaces. Finally, by comparing and optimizing the spatial patterns of multiple solutions, urban agriculture-oriented urban community planning was developed. The model was only a preliminary attempt at food system planning, but it explored the distribution patterns of housing and agriculture within a given territory in three steps: theoretical strategy-morphological simulation-planning design while meeting urban and productivity indicators. It demonstrated the feasibility of productive spaces and explored a planning strategy for urban communities that supports sustainable consumption and production.

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Frimpong Boamah, Emmanuel, James Sumberg, and Samina Raja. "Farming within a dual legal land system: An argument for emancipatory food systems planning in Accra, Ghana." Land Use Policy 92 (March 2020): 104391. http://dx.doi.org/10.1016/j.landusepol.2019.104391.

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Rahmawati, Rahmawati Ama. "Menentukan Jumlah Pasokan Komoditas Pangan di Provinsi Riau Berdasarkan Fuzzy Inference System dengan Metode Fuzzy Tsukamoto." Jurnal Sains dan Teknologi Industri 15, no. 2 (2018): 105. http://dx.doi.org/10.24014/sitekin.v15i2.5400.

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Food is the primary need of the population in Indonesia. Increased food demand along with the increasing of population growth. Food availability is an aspect to be met by the Indonesia government as an effort to prosper the community. In facts, food availability in a country or a region not always can be met well. Therefore, the government needs to stabilize the level of food availability, one of the efforts is by importing or supplying food from abroad. Food supply planning needs to be done carefully so as not to shut down domestic food production and it was expected to stabilize food security. Planning of the quantity of food commodity supply will be done by taking into account the number of population needs and the number of food production itself. Because the number of food needs and production is very relative and always changing at a certain time, then to determined the amount of food supply will be done with fuzzy inference system. Tsukamoto’s fuzzy method is one of the methods in the fuzzy inference system. So, the result of this research is to find of food commodity supply in Riau Province based on number of food need and number of food production with fuzzy inference system using Tsukamoto's fuzzy method.

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Ibrahim, Fouad N. "Hunger-vulnerable groups within the metropolitan food system of Khartoum." GeoJournal 34, no. 3 (1994): 257–61. http://dx.doi.org/10.1007/bf00813928.

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Pothukuchi, Kameshwari, Melissa Arrowsmith, and Natalie Lyon. "Hydraulic Fracturing." Journal of Planning Literature 33, no. 2 (2017): 155–70. http://dx.doi.org/10.1177/0885412217733991.

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Food system and energy planners have given scant attention to the impacts on agrifood systems of a particular form of energy production—fracking—and its implications for planning and regulation. Impacts include those related to water availability and quality; land quality, use, and value; wildlife; labor costs; infrastructure and services; and the implications of boom and bust dynamics of these for the sustainability of agriculture and food systems. Planning is challenged by competing frames of economic and environmental benefits, lack of capacity, power imbalances, and sometimes state policy. This review maps research on these linkages, identifies elements of successful planning, and offers directions for future research.

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Zurek, Monika, Aniek Hebinck, Adrian Leip, et al. "Assessing Sustainable Food and Nutrition Security of the EU Food System—An Integrated Approach." Sustainability 10, no. 11 (2018): 4271. http://dx.doi.org/10.3390/su10114271.

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Steering the EU food system towards a sustainability transformation requires a vast and actionable knowledge base available to a range of public and private actors. Few have captured this complexity by assessing food systems from a multi-dimensional and multi-level perspective, which would include (1) nutrition and diet, environmental and economic outcomes together with social equity dimensions and (2) system interactions across country, EU and global scales. This paper addresses this gap in food systems research and science communication by providing an integrated analytical approach and new ways to communicate this complexity outside science. Based on a transdisciplinary science approach with continuous stakeholder input, the EU Horizon2020 project ‘Metrics, Models and Foresight for European SUStainable Food And Nutrition Security’ (SUSFANS) developed a five-step process: Creating a participatory space; designing a conceptual framework of the EU food system; developing food system performance metrics; designing a modelling toolbox and developing a visualization tool. The Sustainable Food and Nutrition-Visualizer, designed to communicate complex policy change-impacts and trade-off questions, enables an informed debate about trade-offs associated with options for change among food system actors as well as in the policy making arena. The discussion highlights points for further research related to indicator development, reach of assessment models, participatory processes and obstacles in science communication.

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Battersby, Jane. "Food System transformation in the Absence of Food System Planning: The Case of Supermarket and Shopping Mall Retail Expansion in Cape Town, South Africa." Built Environment 43, no. 3 (2017): 417–30. http://dx.doi.org/10.2148/benv.43.3.417.

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Sadrzadehrafiei, Samira, Abdoulmohammad Gholamzadeh Chofreh, Negin Karimi Hosseini, and Riza Sulaiman. "The Benefits of Enterprise Resource Planning (ERP) System Implementation in Dry Food Packaging Industry." Procedia Technology 11 (2013): 220–26. http://dx.doi.org/10.1016/j.protcy.2013.12.184.

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Journal articles on the topic 'Food system planning'

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