Can agroecology help in meeting our 2050 protein requirements?

SIJPESTIJN, GEORGIA FORSYTH; Wezel, Alexander; Chriki, Sghaïer

doi:10.1016/j.livsci.2022.104822

Cited by 31 publications

(14 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dietary supplementation of amino acids (Lobos et al, 2021) or avoiding excess of dietary crude protein (Letelier et al, 2022b) are two examples of disciplinary research efforts intended to increase NUE of dairy cows. In contrast, other researchers have approached the issue of NUE as a part of the broader debate of using resources to produce feed (for animals) vs. food (for humans) (Gill, 2013;Sijpestijn et al, 2022). Some researchers have proposed to measure the efficiency of animal protein production as HEP in the product divided by HEP consumed by the animal (CAST, 1999;Wilkinson and Lee, 2018) or a similar output/input ratio based on human-digestible essential amino acids (Patel et al, 2016).…”

Section: Examplementioning

confidence: 99%

Sustainability of dairy systems through the lenses of the sustainable development goals

Wattiaux

2023

Front. Anim. Sci.

View full text Add to dashboard Cite

In this paper, we propose to view the sustainability of dairy farming as nested within the sustainability of agriculture, a subset of the sustainability of food systems, which in turn could be construed as a subset of the national commitments of a country to achieve the Sustainable Development Goals (SDGs). Disciplinary, multidisciplinary, and interdisciplinary research are essential to study bio-physical system components and their interactions. However, when dairy farming is viewed as nested within broader societal systems, the inclusion of human elements calls for transdisciplinary research. Few of the 17 SDGs are left untouched by the livestock sector. Research should aim at identifying relevant farm-level metrics that are in alignment with any of the 231 indicators supporting the SDGs. We used two examples to illustrate the approach. In the first, SDG 13 (Climate Action) is used as a reminder that despite the current emphasis on reducing milk carbon footprint (kg CO2-e/kg milk), the contribution of the sector to Climate Action depends on reducing its annual emission (kg CO2-e/year; indicator 13.2.2). In the second example, indicator 2.4.1 (land use for sustainable agriculture) of SDG 2 (Zero Hunger) is used to illustrate the potential tradeoffs between Milk N/Intake N as a metric of nitrogen use efficiency at the cow level and metrics such as the input:output ratio of human-edible protein (Milk N/Intake of human-edible N) that prioritize the use of human-inedible feed in dairy rations as a way to enhance efficiency and circularity at the food system level.

show abstract

Section: Examplementioning

confidence: 99%

Sustainability of dairy systems through the lenses of the sustainable development goals

Wattiaux

2023

Front. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…Second, over the past few years the urgency to foment societal transformations that can support economic, social, and ecological sustainability in food production practices has become dire [21,22]. Within calls for change, agricultural production systems which are responsible for a third of total greenhouse gas emissions [23,24] have been at the center of discussions [25,26].…”

Section: Dietary Studies and Agricultural Production In Cubamentioning

confidence: 99%

When the Sugar Runs Out: Transitioning Agricultural Systems and Their Effect on Dietary Diversity in Yaguajay, Central Cuba

Ramenzoni¹,

Sánchez²,

Massó³

et al. 2023

Preprint

View full text Add to dashboard Cite

The past years have shown the widespread vulnerability of agro-food systems and rural diets to external perturbations such as wars, climate events, and pandemics. Experiencing numerous obstacles, Cuba constitutes an example of success in the transition to agroecological sustainability models. This article characterizes how processes of agricultural change, local development, and industrial degrowth have impacted food availability and dietary diversity among rural livelihoods in the municipality of Yaguajay, Sancti Spíritus, for the past forty years (1980s-2020s). It integrates findings from focus groups, repeated nutritional surveys, and interviews carried out between 2016 and 2022 among residents of the towns of Yaguajay and La Picadora. The goal is to identify effects and response strategies within agro-food systems of rural populations. Distinguishing between periods of abundance and shortage, our findings show two counterpoints: intensive sugar monocrop cultivation which resulted in high dietary variety; and economic crises in 1990s and during the last period of the pandemic, which have led to significant dietary adjustments. The article concludes underscoring the importance of comprehensive assessments of dietary strategies to elicit what agroecological transitions mean for local realities and of the value of food consumption and small-holder production experiences to understand the limits to sustainable transformations.

show abstract

“…There continues to be significant discussion around food and protein needs by 2050 (Sijpestijn et al, 2022). The expectation is that plant proteins will contribute to the increased protein demand.…”

Section: Introductionmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

View full text Add to dashboard Cite

Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.

show abstract

Can agroecology help in meeting our 2050 protein requirements?

Cited by 31 publications

References 57 publications

Sustainability of dairy systems through the lenses of the sustainable development goals

Sustainability of dairy systems through the lenses of the sustainable development goals

When the Sugar Runs Out: Transitioning Agricultural Systems and Their Effect on Dietary Diversity in Yaguajay, Central Cuba

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Contact Info

Product

Resources

About