Promoting Sustainable Food Production: Challenges, Practices, Impacts, and Solutions
British Food Journal (BFJ) will publish a special issue on “Promoting Sustainable Food Production: Challenges, Practices, Impacts, and Solutions”.
With a global population expected to reach 9.7 billion by 2050, food production is expected to increase by 70% in the next 30 years to ensure food security. Food insecurity affects an estimated 750 million people, making it one of the most pressing concerns of our time. However, as they stand, global food production systems are not sustainable. They contribute to climate change, biodiversity, ecosystem degradation, eutrophication, deforestation, air pollution, and groundwater depletion. The COVID-19 pandemic has exacerbated these problems by influencing global food production. Promoting sustainable food production is integral to achieving the United Nations Sustainable Development Goals: it will help end hunger, achieve food security and dietary diversity, improve health and well-being, promote economic growth, and combat climate change. Thus, sustainable food production is integral to addressing social, environmental, and economic issues—an urgent transition towards sustainable food production is needed.
It is encouraging to see a substantial body of research devoted to exploring the need for and the benefits of developing sustainable food systems in general, and sustainable food production in particular. However, answers to important questions remain unclear: What are the key challenges of promoting sustainable food production systems? What practices food producers have adopted? What are the socioeconomics and environmental impacts of these practices? Answers to these questions will help devise appropriate solutions for promoting sustainable food production. They will also provide insights for policymakers to design appropriate policy instruments to boost sustainable food production.
List of topic areas
This Special Issue aims to present a comprehensive view of this field. We invite high-quality empirical and applied research articles, viewpoint articles, case studies and literature, and general reviews from all disciplines relating to sustainable food production. We welcome articles discussing sustainable food production from the perspectives of households, farmers, and enterprises. Research exploring the following themes (and other topics related to sustainable food production) will be considered:
- Challenges of transitioning to sustainable food production;
- Socio-demographic characteristics and sustainable food production;
- COVID-19 and sustainable food production;
- Climate change and sustainable food production.
- Practices (e.g., sustainable agricultural practices, climate-smart practices, conservation agriculture, resource-efficient practices, green practices, biological control, and organic agriculture) in sustainable food production;
- Pro-environmental intentions and behaviour in sustainable food production;
- Resource (e.g., water, energy, and other inputs) quality and availability, resource-use efficiency, and sustainable food production;
- Pathways to reduce the environmental footprint of food production;
- Biotechnology and sustainable food production;
- Comparison between sustainable and non-sustainable food production practices;
- Agricultural research and development.
Food safety and quality standards;
- Regulations and practices of sustainable food production;
- Sustainable practices and industrial food production.
- Sustainable food production, climate change, and environmental health;
- Sustainable food production and biodiversity;
- Economics of sustainable food production;
- Sustainable food production practices and producer well-being;
- Food and nutrition security and health outcomes.
Assoc. Prof. Wanglin Ma,
Lincoln University, New Zealand,
Prof. Hung-Hao Chang,
National Taiwan University, Taiwan,
Prof. Victor Owusu,
Kwame Nkrumah University of Science and Technology, Ghana,
Dr. Puneet Vatsa,
Lincoln University, New Zealand
Dr. Hery Toiba,
Brawijaya University, Indonesia,
Submission should be made through the journal’s online system at: https://mc.manuscriptcentral.com/bfj.
When submitting your article, please select “SI: Sustainable Food Production” when choosing the submission type.
Author guidelines must be strictly followed. www.emeraldgrouppublishing.com/journal/bfj#author-guidelines
All submissions must be papers that are original and should not be under consideration for publication elsewhere. All manuscripts must comply with the author guidelines for the British Food Journal.
There are no submission fees.
All submissions will be subject to double-blind peer review and editorial processes following the policies of the British Food Journal.
The guest editors will first review papers submitted to the special issue. A paper may be rejected without being sent for review should the guest editors review the papers as unsuitable for the journal in terms of quality or aims and scope. The selected submissions will undergo an expedited review.
The selected papers will be arranged for oral presentations at the conference organized by the Faculty of Agriculture at the Brawijaya University, Malang, Indonesia.
Accepted papers will be published online first, and then they are expected to be formally published in an issue of 2023.
Closing date for manuscripts submission: 15 December 2022.
Although papers submitted after 1 November 2022 will not be considered for conference presentations, they will be given equal consideration for publication in the Special Issue.
We look forward to receiving your submission and are happy to answer any questions you may have.
For enquiries about this Special Issue submissions, please directly contact the guest editors.
For enquiries about conference presentations, please directly contact Ms. Novi Haryati (Conference Coordinator) at [email protected]
Closing date for manuscripts submission: 15 December 2022.