Purdue DIAL Ventures’ Post

I’m excited to share that I have completed "Introduction to Food and Our Environment" and received a certificate from Stanford University School of Medicine! In this course, I explored how our food choices impact both our health and the environment. Despite having many options, our food system often harms both. By understanding food production, we can make better choices to protect our health and the planet. Global Challenges: Malnutrition affects one in three people worldwide, and modern food production harms the environment, contributing to climate change and resource depletion. Sustainable Eating: I learned the importance of choosing minimally processed foods, using safe drinking water, and minimizing waste. Balancing nutrition and respecting cultural practices are also crucial. Protein and Meat: Overeating animal protein is a problem, especially in wealthy countries. Shifting to more plant-based proteins can improve health and reduce environmental impact. Seafood, Chicken, and Eggs: Choose sustainably caught fish and eggs from better living conditions. Eggs can be a more sustainable protein option compared to meat. Food Packaging and Waste: While zero waste is ideal, using sustainable packaging and recycling can help reduce overall waste. Innovations like plant-based meats and lab-grown meat offer more sustainable alternatives. The opportunities and experiences I gained in this course are invaluable. Special thanks to Coursera, Maya Adam as my instructor and the team at Stanford University School of Medicine for the learning experience in this course. I look forward to applying these skills in my career and continuing to grow in this field. #foodTechnology #AgroFood #Healthy #EatingforOurHealth #Healthyhuman #HealtyFood #FoodInnovation #StanfordUniversity

Recently, there is a shift from focusing on Food Security to Food System approach. Why a Food System Approach? Because it focuses on key drivers, it goes beyond fixing symptoms in our food chains and builds towards a resilient food systems. A Food System provides clarity on trade offs, assist in deciding leverage points for targeted interventions. Understanding how these interconnections play a role in our food systems will provide policymakers with a roadmap that harnesses available resources. Insights from Food Systems e-course by Wageningen Centre for Development Innovation Wageningen University & Research Lantei Consulting and Research Services

📢 The Natural Resources Institute's Delia Grace is a co-author of the soon to be released report, “Strengthening urban and peri-urban food systems to achieve food security and nutrition, in the context of urbanization and rural transformation,” by the High Level Panel of Experts on Food Security and Nutrition (HLPE-FSN). The report will be launched on Tuesday 2nd July 2024 at 14.00 CEST at the FAO headquarters in Rome, Italy. With nearly 80% of the global population living in urban and peri-urban areas, understanding the complexities of these food systems is more crucial than ever. This ground-breaking report delves into the unique challenges and opportunities, revealing how U-PU areas impact food systems and emphasising the need for equitable, sustainable, and resilient solutions. Key highlights include: ➡The significance of multilevel, multilateral, and multi-actor governance ➡The linkages between food systems and other critical systems like water, energy, and mobility ➡Action-oriented policy recommendations for policymakers, researchers, and stakeholders 🌍📘 #FoodSecurity #Urbanisation #SustainableFoodSystems #Nutrition #HLPEFSN #PolicyRecommendations Read more about the report and its insights on the official release date!⤵ https://lnkd.in/d3tPd_JN Nazanin Zand Faculty of Engineering and Science University of Greenwich

💡 𝐔𝐧𝐯𝐞𝐢𝐥𝐢𝐧𝐠 𝐭𝐡𝐞 𝐏𝐨𝐰𝐞𝐫 𝐨𝐟 𝐒𝐜𝐢𝐞𝐧𝐜𝐞: 𝐌𝐚𝐤𝐢𝐧𝐠 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐀𝐜𝐜𝐞𝐬𝐬𝐢𝐛𝐥𝐞 𝐟𝐨𝐫 𝐀𝐥𝐥 💡 Imagine scientific findings presented in clear, concise language, readily understood by everyone. This wouldn't just increase awareness; it could spark widespread adoption and real-world impact. In my experience collaborating with prominent researchers, I've observed that while they produce remarkable work daily, it often reaches only a limited audience, primarily their peers 👨🔬👩🔬. The dissemination channels do not always facilitate public access, as many publish in academic journals for career advancement. So, I have set myself the challenge of summarizing scientific articles that I find interesting in the simplest terms possible (Yes, I do enjoy consuming this kind of content 😉). For my first attempt, I chose an article on food systems and food security, a field in which I have professional experience. Titled "Global and local perspectives on food security and food systems," the article I chose explores the critical challenges and promising solutions to achieving global food security. Despite advancements, many lack access to nutritious food, while food waste remains a major issue. Key challenges include ensuring equitable access to healthy diets, addressing inequalities in food policy, and building resilience into food systems. It emphasizes the need for targeted policies, increased research investment, and international collaboration to transform food systems and ensure food security. 𝑇𝑜 𝑓𝑖𝑛𝑖𝑠ℎ, 𝐼 𝑎𝑙𝑠𝑜 𝑤𝑎𝑛𝑡 𝑡𝑜 ℎ𝑖𝑔ℎ𝑙𝑖𝑔ℎ𝑡 𝑡ℎ𝑒 𝑁𝑜𝑣𝑎𝑙𝑙𝑖𝑎𝑛𝑐𝑒 𝐺𝑟𝑜𝑢𝑝 𝑎𝑛𝑑 𝑖𝑡𝑠 𝑝𝑎𝑟𝑡𝑛𝑒𝑟𝑠, 𝑤ℎ𝑜 𝑎𝑟𝑒 𝑎𝑐𝑡𝑖𝑣𝑒𝑙𝑦 𝑤𝑜𝑟𝑘𝑖𝑛𝑔 𝑡𝑜𝑤𝑎𝑟𝑑𝑠 𝑓𝑜𝑜𝑑 𝑠𝑒𝑐𝑢𝑟𝑖𝑡𝑦 𝑎𝑛𝑑 𝑝𝑟𝑜𝑚𝑜𝑡𝑖𝑛𝑔 ℎ𝑒𝑎𝑙𝑡ℎ𝑦 𝑎𝑛𝑑 𝑠𝑢𝑠𝑡𝑎𝑖𝑛𝑎𝑏𝑙𝑒 𝑎𝑔𝑟𝑖𝑐𝑢𝑙𝑡𝑢𝑟𝑒 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝑡ℎ𝑒 𝑠𝑒𝑙𝑒𝑐𝑡𝑖𝑜𝑛, 𝑝𝑟𝑜𝑑𝑢𝑐𝑡𝑖𝑜𝑛, 𝑎𝑛𝑑 𝑑𝑖𝑠𝑡𝑟𝑖𝑏𝑢𝑡𝑖𝑜𝑛 𝑜𝑓 𝑣𝑒𝑔𝑒𝑡𝑎𝑏𝑙𝑒 𝑠𝑒𝑒𝑑𝑠 𝑓𝑜𝑟 𝑡𝑟𝑜𝑝𝑖𝑐𝑎𝑙 𝑧𝑜𝑛𝑒𝑠. By bridging the gap between scientific discovery and public understanding, we can unlock the true potential of research to create a better future for all. #ScienceCommunication #FoodSecurity #Sustainability

The University of San Diego's Center for Food Systems Transformation, in collaboration with the Better Food Foundation, introduced the Scope 3 Campus Network at AASHE Conference—the premier conference for sustainability leaders, faculty, and staff in higher education. This initiative was unveiled during a networking session titled "Transforming Campus Food Systems: Cutting Scope 3 Emissions with Plant-Based Defaults" on October 27th, marking the start of the three-day conference. During the session, @Aaron Gross PhD, Professor at the University of San Diego and Jennifer Channin, Executive Director of the Better Food Foundation, engaged participants in an interactive discussion. They explored the Center's efforts and encouraged attendees to share insights on transforming food systems at their institutions. The team announced the launch of the Scope 3 Campus Network, a professional community designed for faculty and staff in higher education focused on reducing food-related Scope 3 emissions, a category of greenhouse gases indirectly caused by an organization-for example, emissions from the supply chains for meat, dairy, and other animal products. #foodsystems #climate #Scope3 #plantbasedfood #climatesolutions #

We connected with Professor Dr. Johannes le Coutre, a prominent voice in food and health sciences and head of the Food Program at UNSW Sydney, to discuss his transformative work in food manufacturing.    Dr. Johannes shared his insights on Cellular Agriculture as a game-changer for alternative protein production, exploring its potential to reshape the food manufacturing landscape sustainably.    His evidence-based approach has made significant impacts across the industry, setting new standards and earning him multiple R&D accolades.    Stay tuned for more interviews of the #FoodPulse, where we delve into exciting recaps and informative perspectives that are redefining the future of food. #GulfoodManufacturing #FoodPulse #FoodScience

Great to see our positioning paper on Bioeconomy published by the STFC Food Network+ (SFN) - led by Dr Luisa Huaccho Huatuco, with Stephen Euston, Kathy Groves, Pete Falloon, Laura Kirwan PhD, Elta Smith, Cyril Brites, Luca Panzone, Diogo Souza Monteiro and Parag Acharya. The report," Food Systems Research to Positively Impact the Sustainable Bioeconomy and Transformation of Smart Food Systems – An Overview of Gaps and Future Research Agenda" discusses the bioeconomy and smart systems in food giving a summary of the key impact areas. It covers recent research into relevant areas and on policy and government strategy. In addition, a new perspective on the landscape of funded projects in the areas of bioeconomy and smart systems is presented. This aims to identify key gaps in funding which, if addressed, could provide important advances in addressing food sustainability, consumer diets, and improved agricultural efficiency. This paper offers a valuable evidence base for shaping strategic investment decisions. https://lnkd.in/eNqg4qVQ

🎉 Excited to share that I’ve officially completed my master’s thesis with distinction! 🎉 My research, titled “Insect-Based Protein: Nutritional Analysis and Their Role in Sustainable Development,” explores insect-based proteins as a sustainable and nutritious alternative to traditional animal protein sources. Through an in-depth bibliometric analysis, I observed a surge in global research interest, particularly after the FAO’s 2013 report on edible insects and the EU’s 2015 approval of insects as novel foods. My findings highlight the high nutritional value of insects, which are rich in protein, essential amino acids, healthy fats, and bioactive compounds like antioxidants. Insect farming also offers significant environmental benefits, including reduced greenhouse gas emissions and efficient land and water use. Incorporating insects into diets has the potential to enhance food security and promote environmental sustainability, benefiting both current and future generations. This research was incredibly rewarding and has deepened my skills in bibliometric analysis, sustainability, and innovative food solutions. I’m grateful to my advisor, Dr. Taghi, and everyone who supported me on this journey. Excited to bring these insights forward and connect with others passionate about sustainable food solutions! #SustainableDevelopment #FoodSecurity #InsectProtein #FoodInnovation #EnvironmentalSustainability

📑 New publication! Please read and share our publication titled Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits. The paper is part of my PhD research and has been accepted and published in Food Quality and Preference. https://lnkd.in/dssNzKTA

I am happy to share that our research paper: " Theories of change: navigating diverse expert perceptions and preferences for global food system transformation" has been published in Frontiers-Sustainable Food System. https://lnkd.in/dD4yNMTV