Sustainable Agriculture, Food and Livestock: Innovation and Insights for the Future

The need for sustainable practices in agriculture, food systems, and livestock production has been highlighted by growing global concerns about climate change, environmental degradation, and food insecurity. To guarantee food and nutritional security for current and future generations, it is crucial to combine innovation, traditional wisdom, and scientific approaches. The goal of the book "Sustainable Agriculture, Food and Livestock: Innovation and Insights for the Future" is to address these important topics by combining a variety of recent advancements in the field. It seeks to give readers a thorough grasp of how functional foods, ecological practices, and recent technologies support a robust and wholesome food environment. Each of the nine chapters in this collection focuses on a different topics. The medicinal plant Houttuynia cordata, sometimes known as fish mint, is introduced in Chapter 1. It has a variety of therapeutic uses and find use in both functional foods and medicine. Nutraceutical formulations with antioxidant activity are covered in Chapter 2, emphasizing the function of bioactive compounds in preventing oxidative damage and advancing human health. The functional potential of fruits and vegetables are explained in Chapter 3, which also discusses the bioactive components, health benefits, and rising consumer desire for functional foods made from natural sources.

In Chapter 4, Putang, a traditionally processed noodle made by the Monpa tribes of Arunachal Pradesh, is presented in recognition of the significance of indigenous food that demonstrates the close relationship that exists between sustainability, nutrition, and culture. Sustainable livestock farming methods are the main topic of Chapter 5, which highlights environmentally beneficial methods of animal husbandry. In Chapter 6, Little Millets (Panicum sumatrense) are discussed in detail, along with their nutritional values, health benefits, and processing methods, highlighting their potential as a nutrient-rich and climate-resilient grain. Chapter 7 examines fortification in ice cream as a novel approach to improve its nutritional and functional value, health benefits, while also taking into account the technological aspect. The increasing digitalization of hotels is highlighted in Chapter 8, which also shows how technology driven procedures are revolutionizing the food service and hospitality industries toward efficiency and sustainability. The use of nano-fertilizers in paddy farming is covered in the last chapter, Chapter 9, with an emphasis on how they enhance crop yield, soil health, and nutrient, a development in sustainable agriculture.

When taken as a whole, the book's chapters offer an interdisciplinary aspect that connects conventional and scientific approaches for new developments. Researchers, academics, students, policymakers, and professionals working in the fields of agriculture, food science, nutrition, and sustainability are all expected to find this compendium to be a useful resource. We really hope that this book will encourage readers to know sustainable methods that help a sustainable, egalitarian, and resilient food future.