Health Impacts

Newell‐McGloughlin, Martina

doi:10.1007/978-1-4614-9440-9_9

Cited by 4 publications

(2 citation statements)

References 48 publications

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“…Crops have increased yields, contributing to higher household incomes, poverty reduction and enhancement of household food security [38]. Biofortified genetically modified (GM) crops have been improving the nutritional quality of food, including increasing proteins (canola, corn, potato, rice, wheat); improving oils and fatty acids (canola, corn, rice, soy); increasing vitamin contents (potato, rice, strawberry, tomato); and increasing mineral availability (lettuce, rice, soy, corn, wheat) [39]. Nutritionally enhanced foods are preventing and/or treating leading causes of death such as cancer, diabetes, cardiovascular disease and hypertension.…”

Section: Improved Nutrition and Healthmentioning

confidence: 99%

The Bioeconomy and Food Systems Transformation

Trigo¹,

Chavarría²,

Pray

et al. 2023

Sustainability

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While the global number of people experiencing food insecurity remains stubbornly high, innovations have been increasingly adopted that are contributing to ensure that food systems are as resilient and flexible as they can possibly be. Bioeconomy and biotechnology innovations have contributed to improving rural development and food production. Genomic knowledge is an important part of innovative bioeconomy and biotechnology research as it is applied to increase the efficiency of crops, animals, biofuel, bioplastics and bioenergy production. This allows food systems to transform to be more sustainable and equitable, providing healthy, nutritious food, while creating livelihood opportunities and reducing negative impacts. This article highlights the beneficial impacts of innovative bioeconomy and biotechnology products in technologies, particularly as they relate to the Americas.

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Section: Improved Nutrition and Healthmentioning

confidence: 99%

The Bioeconomy and Food Systems Transformation

Trigo¹,

Chavarría²,

Pray

et al. 2023

Sustainability

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“…Extensive research involving a variety of breeding technologies has been undertaken over the past 20 years on nutritional quality that includes: enhanced protein (canola, corn, potato, rice, wheat); increased oils and fatty acids (canola, corn, rice, soy); improved carbohydrates (corn, potato, sugar beet, soy); increased vitamins (potato, rice, strawberry, tomato); and increased mineral availability (lettuce, rice, soy, corn, wheat) ( Newell-McGloughlin 2014 ). Early evidence is indicating that research on nutritional quality will benefit from genome editing technologies.…”

Section: Introductionmentioning

confidence: 99%

Contributions of Genome Editing Technologies Towards Improved Nutrition, Environmental Sustainability and Poverty Reduction

Smyth

2022

Front. Genome Ed.

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The Sustainable Development Goals (SDGs) were launched in 2015, with the top three goals being poverty eradication, improved food security and increased human health. All 17 SDGs have a target achievement date of 2030. These are ambitious and inspirational goals that require substantial innovation and technology adoption for successful achievement. Innovations in plant breeding have substantially contributed to transforming the efficiency of food production since the mid 20th century, with innovations emerging in the current millennium demonstrating enhanced potential to improve crop yields, the nutritional values of food crops and environmental impacts. These outcomes underpin several SDGs, but in particular the first three. As climate change is expected to become increasingly variable, with greater impacts on agriculture, the ability to ensure increased food production is going to be increasingly important, as higher yields directly contribute to reducing poverty. This article reviews recent reports of potential contributions from genome editing technologies in terms of increased yield, enhanced nutrition and greater sustainability, highlighting their importance for achieving the leading three SDGs.

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The Bioeconomy and Food System Transformation

Trigo¹,

Chavarría²,

Pray

et al. 2023

Science and Innovations for Food Systems Transformation

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This chapter identifies opportunities around bioeconomic concepts for the transformation of food systems. Bioeconomy is a multi-dimensional concept and blends well with the food systems concept. Its goals include the reduction of greenhouse gas (GHG) emissions; the efficient use of energy and material; responsible consumption; and social inclusion through innovation, with a focus on the transformation of the structure of production. Bioeconomy makes important contributions to sustainable economic growth from the environmental and social points of view, offering direct jobs and employment and higher value addition. Bioeconomy offers support for the transformation of food systems by increasing crop and livestock yields through sustainable intensification activities. It can strengthen local value chains, promoting the reuse and recycling of food resources. These strategies at the local level contribute to poverty reduction through the creation of new rural jobs. Food system resilience can be strengthened based on the diversification of agricultural commodity production, the increased use of bio-based inputs in agriculture and the diversification of rural incomes through the rural production of bioenergy, bio-based industry and environmental services. Bioeconomy can be effectively used for the upscaling of biotechnology innovations, improved environmental sustainability and climate resilience, and improved nutrition and health. Links between the bioeconomy and the 2030 Agenda for Sustainable Development are demonstrated by using the indicators of the United Nation’s Sustainable Development Goals (SDGs) for monitoring and evaluating the bioeconomy.

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Health Impacts

Cited by 4 publications

References 48 publications

The Bioeconomy and Food Systems Transformation

The Bioeconomy and Food Systems Transformation

Contributions of Genome Editing Technologies Towards Improved Nutrition, Environmental Sustainability and Poverty Reduction

The Bioeconomy and Food System Transformation

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