Aslan Wright-Stow’s Post

Call for book Chapters for AAP Publisher (Scopus Indexed) We are pleased to announce a call for chapters for our upcoming book, Microbial Innovations for Water Quality and Sustainability: Aligning with SDG6. The book Microbial Innovations for Water Quality and Sustainability: Aligning with SDG6 explores the transformative potential of microbes in addressing global water and sanitation challenges. The recommended topics include, but are not limited to, the following:

Call for book Chapters for AAP Publisher (Scopus Indexed) We are pleased to announce a call for chapters for our upcoming book, Microbial Innovations for Water Quality and Sustainability: Aligning with SDG6. The book Microbial Innovations for Water Quality and Sustainability: Aligning with SDG6 explores the transformative potential of microbes in addressing global water and sanitation challenges. The recommended topics include, but are not limited to, the following:

[From Soil to Supper: Understanding Food] A. Understanding food from soil to supper Understanding food from soil to supper is an essential topic in today's society. In a . . . https://lnkd.in/dKEnAKwC

Deep-dived into the research landscape of the packaged drinking water and consumable ice industry. Explored diverse methodologies, tools, and practices used to gather, analyze, and interpret data for strategic decision-making.

I'm excited to share our latest blog post that delves into a pressing issue affecting Europe’s olive groves: Xylella Fastidiosa. This bacterium poses a significant threat to the olive oil industry, potentially leading to a billion-euro crisis. Our analysis explores the implications for farmers, the economy, and the future of olive oil production in Europe. To gain insights into how this crisis is unfolding and the measures being taken to combat it, read the full article here: [Xylella Fastidiosa: A Billion-Euro Crisis Brewing in Europe's Olive Groves](https://ift.tt/OTsaWBg).

2nd lecture delivered by Prof. Christos Athanassiou was on the #EU perspective on the use of insects as food & feed ingredients and... decomposers of mycotoxins! A really modern and interesting topic!

The interaction between #NutrientManagement, #FoodProduction and #SustainabilityGoals is complex, where both research and policy still remain fragmented. In our new blog post, Dr Vera Eory, SRUC, summarises key points from the recently published Nutrient Management Expert Group (NMEG) report, commissioned by the Department for Environment, Food and Rural Affairs, that sets to tackle this complexity. Read the blog here➡️https://bit.ly/48CFugI

ICYMI: Pork Representatives Named to USDA Air Quality Task Force Dr. Robert Burns (University of Tennessee) and Arizona producer Marguerite Tan (National Pork Board) have been appointed to USDA’s Task Force on Agricultural Air Quality Research! This 27-member team tackles key air quality issues, including: ✅ Researching ag-related air quality challenges. ✅ Exploring climate-smart ag and emissions solutions. ✅ Reviewing EPA rules impacting agriculture. Created by the 1996 Farm Bill, the task force ensures ag practices remain effective, sustainable and environmentally sound. Congratulations to Dr. Burns and Marguerite Tan! 🔊 Listen to the full Capital Update or read more: https://lnkd.in/gD9UUHm3

"This handbook is for a self-organized workshop on degrowth and food system transformation. The workshop is a two- to four-hour process where participants engage in open-minded and critical reflection regarding food systems and their relationship to the growth-based economy." https://lnkd.in/eiQTJQRr

In the face of global challenges such as climate change, population growth, and food insecurity, it is imperative to advance our collective understanding of sustainable food environments and diets. We welcome submissions to form part of the Special Issue on Building Resilience through Sustainable Food Environments and Diets.