Hasil untuk "Nutrition. Foods and food supply"

K. Wessells, K. Brown

Background Adequate zinc nutrition is essential for adequate growth, immunocompetence and neurobehavioral development, but limited information on population zinc status hinders the expansion of interventions to control zinc deficiency. The present analyses were conducted to: (1) estimate the country-specific prevalence of inadequate zinc intake; and (2) investigate relationships between country-specific estimated prevalence of dietary zinc inadequacy and dietary patterns and stunting prevalence. Methodology and Principal Findings National food balance sheet data were obtained from the Food and Agriculture Organization of the United Nations. Country-specific estimated prevalence of inadequate zinc intake were calculated based on the estimated absorbable zinc content of the national food supply, International Zinc Nutrition Consultative Group estimated physiological requirements for absorbed zinc, and demographic data obtained from United Nations estimates. Stunting data were obtained from a recent systematic analysis based on World Health Organization growth standards. An estimated 17.3% of the world’s population is at risk of inadequate zinc intake. Country-specific estimated prevalence of inadequate zinc intake was negatively correlated with the total energy and zinc contents of the national food supply and the percent of zinc obtained from animal source foods, and positively correlated with the phytate: zinc molar ratio of the food supply. The estimated prevalence of inadequate zinc intake was correlated with the prevalence of stunting (low height-for-age) in children under five years of age (r = 0.48, P<0.001). Conclusions and Significance These results, which indicate that inadequate dietary zinc intake may be fairly common, particularly in Sub-Saharan Africa and South Asia, allow inter-country comparisons regarding the relative likelihood of zinc deficiency as a public health problem. Data from these analyses should be used to determine the need for direct biochemical and dietary assessments of population zinc status, as part of nationally representative nutritional surveys targeting countries estimated to be at high risk.

Swinburn Ba, Caterson I, Seidell Jc et al.

N. Fukagawa, L. Ziska

Rice, a staple food for more than half of the world's population, is grown in >100 countries with 90% of the total global production from Asia. Although there are more than 110,000 cultivated varieties of rice that vary in quality and nutritional content, after post-harvest processing, rice can be categorized as either white or brown. Regional and cultural preferences as well as need for stability during storage and transport are the final determinants of market availability and final consumption. In addition to calories, rice is a good source of magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamin and niacin; but it is low in fiber and fat. Although brown rice is promoted as being "healthier" because of bioactive compounds, including minerals and vitamins not present in white rice after polishing, white rice is more widely consumed than brown. This is for several reasons, including cooking ease, palatability, and shelf life. Polished rice has a higher glycemic load and may impact glucose homeostasis but when combined with other foods, it can be considered part of a "healthy" plate. With the projected increase in the global population, rice will remain a staple. However, it will be important to encourage intake of the whole grain (brown rice) and to identify ways to harness the phytonutrients that are lost during milling. Furthermore, as the world faces environmental challenges, changing demographics and consumer demands, farmers, healthcare providers, food manufacturers and nutritionists must work collaboratively to assure adequate supply, nutritional integrity and sustainability of rice production systems globally.

E. Frison, J. Cherfas, T. Hodgkin

Agricultural biodiversity has hitherto been valued almost exclusively as a source of traits that can be used in scientific breeding programs to improve the productivity of crop varieties and livestock breeds. We argue that it can make a far greater contribution to increased productivity. In particular, a wider deployment of agricultural biodiversity is an essential component in the sustainable delivery of a more secure food supply. Diversity of kingdoms, species and genepools can increase the productivity of farming systems in a range of growing conditions, and more diverse farming systems are also generally more resilient in the face of perturbations, thus enhancing food security. Diversity can maintain and increase soil fertility and mitigate the impact of pests and diseases. Diversity of diet, founded on diverse farming systems, delivers better nutrition and greater health, with additional benefits for human productivity and livelihoods. Agricultural biodiversity will also be absolutely essential to cope with the predicted impacts of climate change, not simply as a source of traits but as the underpinnings of more resilient farm ecosystems. Many of the benefits of agricultural biodiversity are manifested at different ecological and human scales, and cut across political divisions, requiring a cross-sectoral approach to reassess the role of agricultural biodiversity in sustainable and secure food production.

H. El-Ramady, Neama Abdalla, Khandsuren Badgar et al.

Global food production faces many challenges, including climate change, a water crisis, land degradation, and desertification. These challenges require research into non-traditional sources of human foods. Edible mushrooms are considered an important next-generation healthy food source. Edible mushrooms are rich in proteins, dietary fiber, vitamins, minerals, and other bioactive components (alkaloids, lactones, polysaccharides, polyphenolic compounds, sesquiterpenes, sterols, and terpenoids). Several bioactive ingredients can be extracted from edible mushrooms and incorporated into health-promoting supplements. It has been suggested that several human diseases can be treated with extracts from edible mushrooms, as these extracts have biological effects including anticancer, antidiabetic, antiviral, antioxidant, hepatoprotective, immune-potentiating, and hypo-cholesterolemic influences. The current study focuses on sustainable approaches for handling edible mushrooms and their secondary metabolites, including biofortification. Comparisons between edible and poisonous mushrooms, as well as the common species of edible mushrooms and their different bioactive ingredients, are crucial. Nutritional values and the health benefits of edible mushrooms, as well as different biomedical applications, have been also emphasized. Further research is needed to explore the economic sustainability of different medicinal mushroom bioactive compound extracts and their potential applications against emerging diseases such as COVID-19. New approaches such as nano-biofortification are also needed to supply edible mushrooms with essential nutrients and/or to increase their bioactive ingredients.

Sylvain Charlebois, Noor Latif, Ibrahim Ilahi et al.

In an era marked by globalization and rapid technological advancements, the agri-food sector confronts both unprecedented challenges and opportunities. Among these, digital traceability systems have emerged as pivotal in enhancing operational efficiencies, ensuring food safety, and promoting transparency throughout the supply chain. This study presents a comparative analysis of digital traceability adoption and its impact across member countries of the Organization for Economic Co-operation and Development (OECD). By utilizing a multidimensional analytical framework, this study investigates national regulations, legal frameworks, and key food commodities affected by digital traceability implementations. It systematically assesses the efficacy of these systems in meeting consumer transparency expectations, regulatory compliance, and the overarching goal of sustainable agri-food supply chains. Through case studies and empirical evidence, the paper elucidates the complex interplay between technological innovation and regulatory environments, offering insights into best practices and potential integration barriers. Ultimately, this comprehensive investigation contributes to the scholarly discourse on digital traceability, providing actionable recommendations for policymakers, industry stakeholders, and academia to navigate the complexities of modern agri-food systems.

EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn et al.

Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the fungal biomass from Fusarium species strain flavolapis as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF as the frozen form of the Fusarium sp. str. flavolapis (named by the applicant), which is proposed by the applicant to be used as an ingredient in several food categories, is sufficiently characterised. The information provided on the production process, composition, stability and specifications of the NF is sufficient and does not raise safety concerns. Based on the findings of a repeated dose 90‐day oral toxicity study in rats conducted with the dehydrated NF, and considering the evidence for thyroidal effects along with the lack of robustness of other findings at the low dose tested, the Panel considers the lowest dose tested as the no observed adverse effect level (NOAEL), i.e. 2744 mg/kg bw per day of the NF in a dehydrated form, corresponding to approximately 10,400 mg/kg bw per day NF. Under the proposed conditions of use, the highest intake estimates of the NF range from 189 to 556 mg/kg bw per day. Applying a default uncertainty factor of 200 to the NOAEL, the Panel considers that the margins of exposure (i.e. 55 in adolescents and 19 in infants) between the intake of the NF at the proposed use and use levels and the NOAEL from the 90‐day study are insufficient. The Panel considers that it is likely that the NF may trigger allergic reactions in allergic subjects. The Panel concludes that, based on the available data, the safety of the NF, i.e. biomass of Fusarium strain flavolapis (F. sp. strain flavolapis) fungus, cannot be established.

Hiroshi Irisawa, Tomoyuki Nakamura, Yumi Chiba et al.

Background and aimsMuscle loss not only reduce the effectiveness of the recovery period of rehabilitation after stroke but also prolongs the length of hospital stay. Therefore, it is crucial to maintain muscle mass during the hyperacute phase of stroke. We aimed to investigate the factor that influence changes in muscle mass and quality in patients with hyperacute stroke by using a body composition analyzer.MethodsBody composition assessment was performed on 156 patients admitted to the stroke care unit at the time of admission and 1 week later. Additionally, associations between rehabilitation intervention time, nutritional dosage and administration method, and stroke severity were examined to which factors were affecting body composition.ResultsMuscle mass and quality significantly decreased in both men (SMI: 7.41 ± 1.26 to 7.22 ± 1.23 kg/m2, p &lt; 0.005, phA: 5.5 ± 1.24 to 5.31 ± 1.29 degree, p &lt; 0.005) and women (SMI: 6.04 ± 1.30 to 5.08 ± 1.20 kg/m2, p &lt; 0.005, phA: 4.58 ± 0.85 to4.18 ± 0.82 degree, p &lt; 0.005)1 week after admission. Rehabilitation intervention time [odds ratio (OR) = 2.12; 95% CI: 1.28–4.47, p = 0.01], and high calorie dosage (OR = 1.53; 95% CI: 1.14–3.21, p = 0.03) significantly reduced the loss of muscle mass. However, stroke severity did not affect variations in body composition.ConclusionDeterioration in muscle mass and quality was observed during the hyperacute phase of stroke. The risk of muscle mass loss may be reduced with appropriate rehabilitation intervention and diet therapy from the early stage of hospitalization. Therefore, providing early rehabilitation intervention and nutritional management in the hospitalization phase are important to improve treatment effectiveness. In hyperacute stroke treatment, rehabilitation and nutritional administration should be provided as early as possible.Clinical trial registrationhttps://center6.umin.ac.jp/cgi-open-bin/ctr/ctr_view.cgi?recptno=R000053017, identifier UMIN-CTR UMIN000046467.

Jung-Hyun Kim, Eugene Shim, Min Sook Kyung et al.

Objectives To apply a healthy dietary program with reduced sodium intake, developed using data from the Korea National Health and Nutrition Examination Survey (KNHANES), focusing on the sodium intake level and eating patterns. Methods The program was implemented using a living lab model, an open innovation ecosystem for user-centered problem-solving. Analysis of the KNHANES data revealed that older age groups had a low energy intake but a high sodium intake, particularly among those who frequently dined out. The program was designed to improve sodium-reduction literacy and enhance practical competency. Over four weeks, 40 participants tracked their dietary intake and worked with a clinical nutritionist through a process of diagnosis, experience, improvement, and expansion. A self-administered survey was conducted before and after the program to assess effectiveness. Results Participants were four teenagers (10%), 26 in their twenties (65%), and 10 aged ≥ 30 years (25%), with eight males (20%) and 32 females (80%). Post-program analysis showed significant improvements in sodium-related nutrition knowledge (P < 0.01), with increased agreement on adopting low-sodium intake practices (e.g., interest in sodium content, choosing lower-sodium foods). Nutrient intake analysis showed a decrease in energy, carbohydrates, lipids, and proteins (P < 0.001), with sodium intake decreasing from 3,382.37 mg/d to 2,119.05 mg/d (P < 0.001). Conclusion The community-based, living lab model for the sodium-reduction program effectively improved participant sodium-reduction literacy and practical competency, suggesting that step-by-step, autonomous learning, can reduce sodium intake and promote healthier eating habits.

Siphamandla Nyawose, Rowena Naidoo, Nenad Naumovski et al.

The purpose of this study was to determine whether a combined L-arginine and L-citrulline beverage can enhance total nitric oxide (NOx), as well as physiological (cardiopulmonary metrics) and perceptual (rate of perceived exertion) responses to a repeated bout of high-intensity exercise among university soccer players. Thirty male soccer players were included in a randomized double-blind, placebo-controlled, parallel design. Participants performed two bouts of high-intensity running, spaced two hours apart. Forty minutes before the second bout only, participants consumed a 500 mL beverage containing 6 g L-arginine and 6 g L-citrulline (n = 15) or placebo (n = 15). Blood NOx concentration was measured immediately before and after both bouts. There was no significant increase in NOx or significant interaction effects for physiological, performance, or perceptual variables between the L-arginine/L-citrulline and placebo groups. The peak volume of oxygen uptake of the L-arginine/L-citrulline group was significantly higher in the second compared with the first exercise bout (54.92 ± 4.81 vs. 50.54 ± 9.22 mL/kg/min; <i>p</i> = 0.01). In the second bout of exercise, time to exhaustion in the L-arginine/L-citrulline group increased by 8.5% (~60 s) compared to the first. In conclusion, these results suggest that a single dose of L-arginine/L-citrulline beverage did not increase NOx yet seemed to impact aerobic metabolism in university soccer players.

Iskandar Azmy Harahap, Małgorzata Moszak, Magdalena Czlapka-Matyasik et al.

BackgroundMenopause poses significant health risks for women, particularly an increased vulnerability to fractures associated with osteoporosis. Dietary interventions have emerged as promising strategies, focusing on mitigating the risk of osteoporosis rather than solely addressing the established disease. This 12-week randomized controlled trial aimed to analyze the effects of consuming Lactobacillus acidophilus probiotics on calcium levels, biomarkers of bone metabolism, and bone mineral density (BMD) profiles in postmenopausal women.MethodsFifty-five participants were randomly assigned to receive either a placebo (n = 25) or the probiotic L. acidophilus UALa-01™ (n = 30) daily via oral intervention. Throughout the study, evaluations included body composition, blood biochemical parameters, serum calcium levels, and biomarkers of bone metabolism. Additionally, Dual-energy X-ray absorptiometry was used to measure BMD profiles.ResultsThe findings delineated that the probiotic group experienced a decrease in serum calcium levels compared to their initial levels. However, hair calcium levels and biomarkers related to bone metabolism showed no notable changes within this group. Consumption of probiotic L. acidophilus also seemed to prevent fluctuations in bone turnover markers. Moreover, there were no significant alterations in BMD levels at the lumbar spine, left femur, and total body in the probiotic group. Additionally, probiotic intake led to favorable outcomes by significantly reducing both body fat and visceral fat during the intervention period. Conversely, an adverse effect of consuming probiotic L. acidophilus was observed with a significant increase in glucose concentration.ConclusionIn conclusion, the consumption of L. acidophilus probiotics daily for 12 weeks among postmenopausal women does not affect the profile of BMD, but it may help in stabilizing bone turnover. It is important to note that most measured parameters were within the normal range for this population. However, it is worth noting that 3 months of probiotic supplementation could potentially disrupt calcium and glucose status in postmenopausal women.

Jiongxian Yang, Jie Zhang, Jun Liu et al.

BackgroundPhase angle (PhA) is a variable obtained from bioelectrical impedance analysis (BIA). It is highly sensitive and specific and is commonly used in clinical nutrition assessment. Recently, PhA has shown promise in predicting clinical outcomes, especially as a new indicator of mortality, but its use in pediatric research is limited. This study aims to investigate the association between PhA measured at admission using BIA and PICU length of stay (LOS) and 60-day mortality in critically ill children and adolescents.MethodsA consecutive series of pediatric patients in the PICU underwent BIA measurements within 72 h of admission. All patients met the inclusion and exclusion criteria. Patient demographics, anthropometric measurements, pediatric index of mortality 2 score (PIM-2), and laboratory exams were recorded. Kaplan–Meier (K–M) survival curves were constructed based on the critical PhA value to assess differences in survival status within the 60-day window. Multivariate cox regression model was employed to illustrate the relationship between PhA and 60-day mortality rates. The Youden’s index method was used to identify the critical cut-off value for PhA in relation to mortality rates. ROC curves provided the area under the curve (AUC) and a 95% confidence interval (CI).ResultsA total of 205 pediatric patients (118 boys) were included, with a mean age of 9.2 years (±6.0). Survival curves indicated a cutoff value of 3.1°, with higher survival in patients with PhA ≥3.1° compared to those with PhA &lt;3.1° (F = 10.51, p &lt; 0.0001). The area under the ROC curve was 0.70, with a sensitivity of 0.65 and specificity of 0.72. Total hospital LOS was longer in the PhA &lt;3.1° group compared to the PhA ≥3.1° group (p = 0.000). The PhA &lt;3.1° group had a longer PICU LOS (adjusted for age and sex, HR 1.871, p = 0.000, log-rank test, p = 0.000). PhA and PIM-2 were two independently significant correlated variables (p &lt; 0.05) for the 60-day mortality rate in this study.ConclusionLow PhA in patients is associated with longer PICU LOS and an increased risk of PICU patient mortality. PhA not only serves as an indicator for monitoring pediatric nutrition but also as a prognostic indicator for PICU patients.

Shudan Luo, Pengfei Zhou, Yang Shen

Based on the configuration theory, this paper discusses the multiple concurrent causes and causal complex mechanisms affecting the performance differences among different new farmers. Using the fuzzy set qualitative comparative analysis method, taking 40 cases of CCTV’s “ZHI FU JING” column as samples, the paper analyzes the necessary conditions for new farmers to produce high performance by the anthefactory-variable configuration composed of human capital, social capital, psychological capital, entrepreneurial learning and entrepreneurial opportunity identification. The results show that: (1) high human capital is the necessary core condition for new farmers to produce high entrepreneurial performance, lack of high entrepreneurial learning and lack of high entrepreneurial opportunity identification is the core necessary condition for low entrepreneurial performance; (2) the driving mechanism of new farmers’ high entrepreneurial performance is divided into three paths, and the driving mechanism of new farmers’ low entrepreneurial performance is divided into two paths; and (3) the ways of inhibiting new farmers’ performance and promoting their performance are asymmetrical.

Berhanu Kuma, Girma Gata

This paper investigated factors affecting food price inflation in Ethiopia using data from 1990 to 2021 through an Autoregressive Distributed Lag Approach (ARDLA). The findings revealed that variables such as real GDP, world food price, rainfall amount, population number, money supply, exchange rate, and interest rate were co-integrated in the long run. The long run result revealed that real GDP and world food price at lag one affected food price inflation negatively and significantly whereas domestic food price, annual rainfall, interest rate and money supply affected food price inflation positively and significantly. Error Correction Term (ECT) was −68% suggesting that a quick adjustment process takes 1.42 years towards long run equilibrium path. The model was not serially correlated, the residuals are normally distributed, homoscedastic, not misspecified and stable according to the cumulative sum of recursive residuals. Fully Modified Ordinary Least Square (FMOLS) and Canonical Co-integrating Regression (CCR) alternative techniques verified the robustness of long-term coefficients of ARDL model. The study recommends that policymakers and government bodies should tighten monetary policies, balance population growth with the overall economy, and increase the use of irrigation technologies in drought-prone areas to ensure abundant food production.

EFSA Panel on Food Contact Materials; Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera et al.

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus amyloliquefaciens strain BA by HBI Enzymes Inc. The enzyme under assessment is intended to be used in six food processes: baking processes, brewing processes, distilled alcohol production, starch processing for the production of glucose syrups and other starch hydrolysates, production of dairy analogues and production of rice‐based meals. Since residual amounts of total organic solids (TOS) are removed during distillation and during the production of glucose syrups and other starch hydrolysates, dietary exposure was calculated only for the remaining four food manufacturing processes. It was estimated to be up to 4.805 mg TOS/kg body weight (bw) per day in European populations. The applicant did not provide sufficient data to demonstrate that the production strain meets the qualified presumption of safety (QPS) criteria, or proof of absence of viable cells and DNA from the production organism in the food enzyme. Therefore, the Panel was not able to conclude on the safety of the microbial source. A margin of exposure could not be calculated in the absence of toxicological studies. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches with respiratory allergens were found. The Panel considered that, under the intended conditions of use (other than distilled alcohol production), the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel could not conclude on the safety of this food enzyme, under the intended conditions of use.

Ana Carolina Brasil e Bernardes, Maria Gabriela Nunes da Silva, Juliana de Cássia Neves Felisbino

Introdução: A obesidade é uma doença crônica e multifatorial que na atualidade é um grande problema para a saúde pública. Com o alto índice de pessoas obesas, consequentemente aumentaram os números de procura e realização da cirurgia bariátrica  sendo uma forma mais rápida para perda de peso. A cirurgia bariátrica é um tratamento satisfatório e duradouro para a obesidade mórbida e comorbidades, em contrapartida, no pós-operatório pode ocorrer carências nutricionais, complicações neurológicas e cardíacas e exige a manutenção psicológica pois as mudanças corporais e alimentares podem influenciar em um comportamento perturbado acarretando os transtornos alimentares, como o Transtorno da Compulsão Alimentar Periódica (TCAP). Objetivo: Correlacionar o Transtorno de Compulsão Alimentar em pacientes pós-bariátricos. Materiais e métodos: Trata-se de uma pesquisa com caráter transversal, qualitativo. Foi realizada de maneira online através de questionários respondidos pelo Google Forms, encaminhados através de redes sociais. Foram selecionados indivíduos que já realizaram a cirurgia bariátrica, com faixa etária entre 19 e 65 anos, independente de sexo, renda e se possui ou não a compulsão alimentar. Resultados e discussão: Utilizando a Escala de Compulsão Alimentar Periódica (ECAP) nos pacientes pós bariátricos foi rastreado que dentre os 234 participantes, 58 possuem compulsão alimentar, sendo 45 indivíduos classificados em compulsão alimentar moderada e 13 indivíduos classificados em compulsão alimentar grave e a maioria deles não fazem acompanhamento multiprofissional. Conclusão: Conclui-se que há prevalência de TCAP em pacientes pós bariátricos, sendo importante a atuação de nutricionistas, psicólogos e a participação do grupo de apoio no pós-operatório.

A. Choudhary, N. Gupta, Fozia Hameed et al.

Food is any substance composed of carbohydrates, water, fats and proteins, which can be eaten or drunk by humans or animals for nutrition or very important aspect for life. Food products are often a target of adulteration while supply chains usually deal with perishable products that could be harmful to consumers if they are not managed properly. Economic adulteration is a long term problem affecting the food industry. Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Food adulteration involves the infusion of useless, harmful, unnecessary substances to food which decreases the quality of food. The problems of adulteration makes the food items used in our daily life unsafe and unhygienic for use due to poor handling. Adulteration in food items can cause tremendous affect on health without our knowledge. If we tend to actively participate in these changes then we can bring about a healthy and non venturous future for the upcoming generations.

S. Dhakal, Jibin He

The food consumption trends have long since shifted from demanding simple calories and essential nutrients in order to support the basic human body functions to demanding a balanced nutrition supply in order to achieve optimal health. Vitamins play a vital role in human health, yet are often lost or destroyed during food processing before they reach consumers, as they are highly prone to degradation by environmental factors. Microencapsulation technology is a technology aiming to protect sensitive compounds from environmental elements. It is widely used in pharmaceutical and cosmetic industries but its application in food production are few. This article reviews microencapsulation studies conducted in food with a specific focus on protecting vitamins from processing and stage losses. We found that although current technologies have the potential to create vitamin microcapsules, none could meet all the criteria for a successful product. To develop suitable vitamin microcapsules which are processing stable, digestible and safe to consume, we recommend further studies to focus on seeking and developing porous and thermal stable carbohydrate or protein based wall materials derived from natural food ingredients.

S. Camaréna

Abstract Food systems and our ability to secure food and nutrition for current and future generations is challenged by population growth, climate change, resource depletion and pollution. The current agricultural and supply chain systems are one of the main contributors to the issues. Transformational, not incremental change is needed to transition to sustainable food systems capable of feeding close to 10 billion people in less than 30 years. Artificial intelligence (AI) is pervading all parts of food systems in ways that indicate transformative system changes are possible. Designers, as mediators between people, technology and the environment have a responsibility to recognise and reflect on ways AI could bring the change needed to move to sustainable food systems. This literature review is situated at the intersection of Food systems, Design, Artificial Intelligence and Sustainability. The transdisciplinary approach reveals what exists across the disciplines, what can be done with AI to transition to sustainable food systems, how Design proposes to approach the change, and which ethical or philosophical considerations start to emerge. The discussion reflects on AI as a potential leverage point to bring changes in the system and on the designer's role in establishing the human-technology-environmental relationships. Further research and recommendations are provided.

M. Kuiper, H. Cui

Abstract We identify promising leverage points for food loss reductions from a food system perspective with a global economy-wide model capturing price and income feedbacks of changes at different points in the supply chain. Using new FAO food loss estimates we model loss reduction as a zero-cost productivity increase at primary and processing stages, simultaneously deriving the response of food security (national availability, accessibility and utilisation of food) and sustainability indicators (GHG emissions, agricultural land use) at global and regional levels. To help focus data collection and intervention efforts we identify interventions by region, supply chain stage and sector contributing most to improving nutrition and sustainability. While the loss rates show no clear relation to regional income, strongest impacts on food security and environment are in low income regions. Decomposing indicator responses to the exogenous loss reduction shocks we find a focus on domestic primary stages achieving strong and unambiguous positive impacts on both food security and environment. Since foreign loss reductions may harm food insecure agricultural households through import substitution, the most food insecure countries should be part of any global loss reduction efforts. Fruit and vegetables and animal products are found to have the strongest impact on both food security and environment. A marginal impact on GHG emissions remains once non-agricultural expansion following the productivity increase is accounted for, showing the importance of an economy-wide perspective.