The international concept of food security is a situation where all people have physical, social, and economic access at all times to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. All four parameters (availability, access, utilization, and stability) should therefore be measured to determine food security status.Taking into account these premises, this book aims to present original research articles and reviews concerning the following: Agriculture and food security
Agri-tourism and its potential to assist with food security
Business-science cooperation to advance food security
Competing demands and tradeoffs for land and water resources
Consumer behavior, nutritional security and food assistance programs
Food and health
Global and local analyses of food security and its drivers
Global governance and food security
Infectious and non-infectious diseases and food security
Reducing food loss and waste
Reducing risks to food production and distribution from climate change
Supply chains and food security
Technological breakthroughs to help feed the globe
Tourism food security relationship
Urbanization, food value chains, and the sustainable, secure sourcing of food
Food and service quality at food catering establishments
Consumer behavior at foodservice operations (restaurants, cafés, hotels).