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An interdisciplinary group of researchers in UConn\u2019s College of Agriculture, Health and Natural Resources<\/a> has published a paper outlining the current state of sustainable food production research in the Journal of Agriculture and Food Research.<\/a><\/p>\nThe group includes Yangchao Luo, associate professor of nutritional sciences; Zhenlei Xiao, associate professor-in-residence of nutritional sciences; and Abhinav Upadhyay, assistant professor of animal science. Bai Qu, Luo\u2019s Ph.D. student, is the lead author on the paper.<\/p>\n
Sustainable food production focuses on creating food systems that are environmentally sound, economically viable, and socially equitable.<\/p>\n
\u201cIt focuses on the entire food supply chain, from farm to table, ensuring that each step is sustainable, minimizes waste, and reduces the carbon footprint,\u201d Luo says.<\/p>\n
The paper outlines the key features of sustainable food production including environmental stewardship, economic vitality, innovation and adaptation, and social responsibility.<\/p>\n
The paper also reviews green technologies like urban agriculture, food nanotechnology, and plant-based foods, all of which play a role in reducing the negative impacts of food production.<\/p>\n
\u201cThis is not a new concept, but I think with the development of emergent technology, a lot of things are going on now, it is very important to revisit this concept,\u201d Luo says.<\/p>\n
This publication provides a holistic and interdisciplinary perspective on the topic.<\/p>\n
\u201cSustainable food production is a very collaborative topic,\u201d Luo says. \u201cYou cannot do everything on your own.\u201d<\/p>\n
Sustainable food production encompasses the concept of a circular economy in which the waste from one process or product can be reused elsewhere.<\/p>\n
\u201cPeople have not cared about the waste generated, the impact to the environment, whether it\u2019s sustainable or not,\u201d Luo says. \u201cPeople are pretty much profit driven. Now we have to change the whole concept or else the entire agricultural industry cannot be sustainable.\u201d<\/p>\n
This paper reflects the College and UConn\u2019s broader commitment to sustainability, Luo explains.<\/p>\n
\u201cThere\u2019s many things in the College and at the University, campus-wide, that flow into this area that really inspire me to dive deeper into this topic,\u201d Luo says.<\/p>\n
Luo and Upadhyay are co-PIs on a $10 million grant from the USDA<\/a> to study sustainable poultry production. The grant is led by Kumar Venkitanarayanan, associate dean of research and graduate education\u00a0in CAHNR.<\/p>\n Luo, co-chair for CAHNR\u2019s committee for sustainable agriculture and food production, is currently working with a group of students<\/a> to develop an organic poultry feed additive made from microalgae.<\/p>\n \u201cYou cannot think about sustainable agriculture from a single discipline,\u201d Luo says. \u201cIt has to be highly collective and collaborative from all three areas \u2013 society, environment, and community health. You have to connect all three angles together.\u201d<\/p>\n This work relates to CAHNR\u2019s Strategic Vision area focused on\u00a0<\/em>Ensuring a Vibrant and Sustainable Agricultural Industry and Food Supply.<\/em><\/a><\/p>\n