The resiliency of cereal grain food systems is threatened by the agricultural degradation of natural resources. Addressing this global challenge will require us to rethink the ways in which grains are produced. An emerging farmer-led movement known as regenerative agriculture may provide a pathway to reverse the degradation of agroecosystems, with the potential to enhance food system resilience. Regenerative agriculture reimagines conventional agriculture around a holistic set of nature-based principles to restore soil health, biodiversity, and farm economics. Although a multitude of complex barriers exist for farmers to transition to regenerative systems, companies in the food and agricultural sector are beginning to develop initiatives that can support the regenerative agricultural movement. By redefining their own approaches to sustainability, these companies are charting new paths to accelerate farmer adoption of regenerative agriculture that improves socioeconomic and environmental resiliency throughout food systems. Food systems are increasingly vulnerable to disruption, which affects the price, quality, and availability of food for people worldwide. Stressors such as climate change bring both sudden shocks (e.g., catastrophic weather events) and gradually mounting pressures (e.g., shifting temperature and precipitation patterns), threatening the stable, affordable supply of staple foods like cereals and pulses (16,25,26). The current trajectory of global warming is expected to cause water scarcity and production shocks to 60% of the world’s wheat-growing area by the end of the century (27). At the same time, global demand for cereal grains is rising by nearly 1% annually (2). Although agriculture continues to increase yields, gains in cereal grain production may not be able to keep pace with growing global demand (13). Furthermore, numerous vulnerabilities that exist within the food system exacerbate the risk to global production, one of which is the continued degradation of natural resources essential to food production. Worsening trends in soil degradation (11,17), biodiversity loss (8,23), and reductions in water quality and quantity (13,19) are weakening the ability of agricultural systems to maintain or increase food production, particularly in the face of climate change (9). Restoring farm ecosystems and reversing trends in degradation of natural resources is critical to bolstering resilience in agricultural and food systems to meet the nutritional needs of a growing global population. A History of Agricultural Revolutions The problems facing agriculture did not develop overnight; they reflect a complex history punctuated by revolutions in biology and technology. The Green Revolution emerged in industrialized nations post-World War II with the promise to feed the world. It laid the foundation for the predominant industrial production model of agriculture by boosting yields through advanced varieties of wheat and rice and greater use
{"title":"Regenerative Agriculture: A Farmer-Led Initiative to Build Resiliency in Food Systems","authors":"James O. Eckberg, Steven T. Rosenzweig","doi":"10.1094/cfw-65-6-0065","DOIUrl":"https://doi.org/10.1094/cfw-65-6-0065","url":null,"abstract":"The resiliency of cereal grain food systems is threatened by the agricultural degradation of natural resources. Addressing this global challenge will require us to rethink the ways in which grains are produced. An emerging farmer-led movement known as regenerative agriculture may provide a pathway to reverse the degradation of agroecosystems, with the potential to enhance food system resilience. Regenerative agriculture reimagines conventional agriculture around a holistic set of nature-based principles to restore soil health, biodiversity, and farm economics. Although a multitude of complex barriers exist for farmers to transition to regenerative systems, companies in the food and agricultural sector are beginning to develop initiatives that can support the regenerative agricultural movement. By redefining their own approaches to sustainability, these companies are charting new paths to accelerate farmer adoption of regenerative agriculture that improves socioeconomic and environmental resiliency throughout food systems. Food systems are increasingly vulnerable to disruption, which affects the price, quality, and availability of food for people worldwide. Stressors such as climate change bring both sudden shocks (e.g., catastrophic weather events) and gradually mounting pressures (e.g., shifting temperature and precipitation patterns), threatening the stable, affordable supply of staple foods like cereals and pulses (16,25,26). The current trajectory of global warming is expected to cause water scarcity and production shocks to 60% of the world’s wheat-growing area by the end of the century (27). At the same time, global demand for cereal grains is rising by nearly 1% annually (2). Although agriculture continues to increase yields, gains in cereal grain production may not be able to keep pace with growing global demand (13). Furthermore, numerous vulnerabilities that exist within the food system exacerbate the risk to global production, one of which is the continued degradation of natural resources essential to food production. Worsening trends in soil degradation (11,17), biodiversity loss (8,23), and reductions in water quality and quantity (13,19) are weakening the ability of agricultural systems to maintain or increase food production, particularly in the face of climate change (9). Restoring farm ecosystems and reversing trends in degradation of natural resources is critical to bolstering resilience in agricultural and food systems to meet the nutritional needs of a growing global population. A History of Agricultural Revolutions The problems facing agriculture did not develop overnight; they reflect a complex history punctuated by revolutions in biology and technology. The Green Revolution emerged in industrialized nations post-World War II with the promise to feed the world. It laid the foundation for the predominant industrial production model of agriculture by boosting yields through advanced varieties of wheat and rice and greater use ","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Emerging Crops with Enhanced Ecosystem Services: Progress in Breeding and Processing for Food Use","authors":"","doi":"10.1094/cfw-65-2-0016","DOIUrl":"https://doi.org/10.1094/cfw-65-2-0016","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Globally, there is a movement toward plant-based diets. At the root of this movement are many different motivators, including concern for animal welfare, concern for the environment and sustainability, and the perceived healthfulness of plant-based compared with animal-based diets. A dilemma in the introduction of innovative plant-based foods is their naming. The names of many common foods (e.g., milk, yogurt, meat) are defined in food standards, which outline the source and compositional requirements for a food to be labeled with the common name. Food standards are regulations, and regulations are technically legally binding and have the force of law, although, of course, they are subject to interpretation. In the United States, food standards have resulted in tremendous contention, both at the state and federal levels. Equally problematic is the composition of plant-based foods, which is largely unregulated in the United States, resulting in a plethora of plantbased foods that differ from each other and from their animal-based counterparts in their nutritional compositions. In Canada, the situation is quite different. Indeed, most plant-based foods are regulated by standards of identity, which define not only the nutritional compositions of the foods, but also their naming. An understanding of the regulatory environment in each country, globally, is fundamental in the development and successful marketing of plant-based foods. Plant-based diets are diets comprised mainly of foods derived from plants, with little to no foods of animal origin, such as meat, eggs, and dairy products (12,15). In the last few years, the adoption of plant-based diets has gained increasing popularity in Western societies (4,13,14). With increased innovation in plantbased foods, an increasingly perplexing question has been what these foods should be called. Although many consumers do not realize it, there exist standards of identity that prescribe the compositional and nutritional attributes of a food that is marketed under a given and common name. For example, “milk” is associated with a standard of identity, both in the United States (in 21 CFR 133.3(a)) and in Canada (in Section B.08.003 of the Food and Drug Regulations) (6,22). In both countries, milk is defined as the lacteal secretion obtained from the mammary gland of the cow, genus Bos. Foods that do not meet the compositional requirements for milk technically should not be labeled as “milk.” Indeed, in Canada, plant-based dairy substitutes are referred to as “beverages” and not “milks” (8). In the United States, the controversy is very strong, with proponents arguing that the use of the term “milk” in the labeling of plant-based beverages is perfectly acceptable, so long as “milk” is prefaced by the source (e.g., “oat milk”). As innovation in plant-based foods increases in response to consumer demand, controversy with respect to the labeling and naming of these foods is expected to intensify, as many common foo
{"title":"Regulation and Labeling of Plant-Based Beverages and Simulated Meat, Poultry, and Egg Products in Canada and the United States","authors":"K. Musa-Veloso, Justine Juana","doi":"10.1094/cfw-65-4-0044","DOIUrl":"https://doi.org/10.1094/cfw-65-4-0044","url":null,"abstract":"Globally, there is a movement toward plant-based diets. At the root of this movement are many different motivators, including concern for animal welfare, concern for the environment and sustainability, and the perceived healthfulness of plant-based compared with animal-based diets. A dilemma in the introduction of innovative plant-based foods is their naming. The names of many common foods (e.g., milk, yogurt, meat) are defined in food standards, which outline the source and compositional requirements for a food to be labeled with the common name. Food standards are regulations, and regulations are technically legally binding and have the force of law, although, of course, they are subject to interpretation. In the United States, food standards have resulted in tremendous contention, both at the state and federal levels. Equally problematic is the composition of plant-based foods, which is largely unregulated in the United States, resulting in a plethora of plantbased foods that differ from each other and from their animal-based counterparts in their nutritional compositions. In Canada, the situation is quite different. Indeed, most plant-based foods are regulated by standards of identity, which define not only the nutritional compositions of the foods, but also their naming. An understanding of the regulatory environment in each country, globally, is fundamental in the development and successful marketing of plant-based foods. Plant-based diets are diets comprised mainly of foods derived from plants, with little to no foods of animal origin, such as meat, eggs, and dairy products (12,15). In the last few years, the adoption of plant-based diets has gained increasing popularity in Western societies (4,13,14). With increased innovation in plantbased foods, an increasingly perplexing question has been what these foods should be called. Although many consumers do not realize it, there exist standards of identity that prescribe the compositional and nutritional attributes of a food that is marketed under a given and common name. For example, “milk” is associated with a standard of identity, both in the United States (in 21 CFR 133.3(a)) and in Canada (in Section B.08.003 of the Food and Drug Regulations) (6,22). In both countries, milk is defined as the lacteal secretion obtained from the mammary gland of the cow, genus Bos. Foods that do not meet the compositional requirements for milk technically should not be labeled as “milk.” Indeed, in Canada, plant-based dairy substitutes are referred to as “beverages” and not “milks” (8). In the United States, the controversy is very strong, with proponents arguing that the use of the term “milk” in the labeling of plant-based beverages is perfectly acceptable, so long as “milk” is prefaced by the source (e.g., “oat milk”). As innovation in plant-based foods increases in response to consumer demand, controversy with respect to the labeling and naming of these foods is expected to intensify, as many common foo","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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