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Food science and technology contributes to sustainable food systems

Abstract : Food science and technology substantially contributes to food systems striving for more sustainable outcomes. This is shown at the annual EFFoST conferences and in food science oriented journals, even though perceptions may be different; the latter requires a more active involvement in current societal debates. Food science is in particular well-suited to contribute to more sustainable solutions because it deals with all elements of complex systems as well as with the environmental, social and economic dimensions of sustainability. This is due to its scientific and practical approaches, hence enabling to provide ingredients for policy making and innovation.
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https://hal.inrae.fr/hal-03254756
Contributor : Hugo de Vries Connect in order to contact the contributor
Submitted on : Friday, June 3, 2022 - 4:18:45 PM
Last modification on : Friday, August 5, 2022 - 10:57:38 AM
Long-term archiving on: : Sunday, September 4, 2022 - 7:48:29 PM

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Hugo de Vries. Food science and technology contributes to sustainable food systems. Trends in Food Science and Technology, Elsevier, 2021, 116, pp.1200-1202. ⟨10.1016/j.tifs.2021.05.026⟩. ⟨hal-03254756⟩

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