The Fifteenth 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.
Topics
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
Venue
University of Pretoria - Hatfield ,
Lynnwood Rd, Hatfield, Pretoria, South Africa
