This book examines the relationship between food production systems, environmental sustainability, and public health protection.
It explores the impact of food production practices on environmental resources, including water, soil, and air quality. The book emphasizes the importance of integrating sustainable approaches and innovative technologies to reduce environmental impact and improve food system resilience.
Topics include environmental risk assessment, resource management, and the role of policy and regulation in promoting sustainable food practices.
This work provides valuable insights for researchers, policymakers, and professionals working in environmental health, sustainability, and food system development.