John Lucas introduces aquaculture, the cultivation of aquatic organisms and its role in human food production for a sustainable future.

Doug Gurian-Sherman is a senior scientist in the Union of Concerned Scientists (UCS) Food and Environment Program. UCS is the leading science-based nonprofit working for a healthy environment and a safer world. The goal of the UCS Food and Environment Program is a food system that encourages innovative and environmentally sustainable ways to produce high-quality, safe, and affordable food, whil...

Human-induced climate change threatens ecosystems and human health on a global scale. In order to withstand the worldwide threats to ecosystems, the concept of sustainable development was introduced during the 1980s. Since then, this concept has been widely applied to guide and focus policy-making. The present article reviews the health consequences of human-induced climate change on sustainabl...

Food security exists when “all people, at all times have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life” (http://www.fao.org/wfs/index_en.htm). Close to 800 million individuals do not have access to enough food, .2 billion individuals experience key micronutrient deficiencies, and ;60% of in...

Although food prices in major world markets are at or near a historical low, there is increasing concern about food security-the ability of the world to provide healthy and environmentally sustainable diets for all its peoples. This article is an introduction to a collection of reviews whose authors were asked to explore the major drivers affecting the food system between now and 2050. A first ...

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainabi...

Acknowledgments: the work of Carmelo Maucieri was supported by Cost Action FA1305 “The EU Aquaponics Hub; Realising Sustainable Integrated Fish and Vegetable Production for the EU” grant COST-STSM-ECOST-STSM-FA1305-011016-080268 and by a Department of Agronomy, Food, Natural resources, Animals and Environment research grant “Aquaponic Sustainable management of aquaculture effluent as an unconve...

The current, globalised food system supplies 'cheap' food to a large proportion of the world's population, but with significant social, environmental and health costs that are poorly understood. The present paper examines the nature and extent of these costs for both rural and urban communities, by illustrating the financial pressures on food producers and manufacturers to produce cheap food, t...

To keep products fresh during e-grocery operations, providers have to deliver goods quickly, which requires substantial logistical efforts. To support sustainable provision of food and to contribute to a reduction in food waste, this work develops a decision support system to route and schedule urban e-grocery deliveries. Various inventory policies and delivery routes are investigated within an...