ABSTRACT
The world’s food demand will continue to escalate substantially with the population growth of an additional 2.7 billion people by 2050 (UNEP 2009, p. 6), generating a signiœcant pressure on our future food supply. In recent years, “food” has become a very important topic of debate and media discussions and has gained signiœcant interests across multiple disciplines in research and practice. Consideration of food now extends to a wider domain and re“ects human-nature relationships for improved sustainability. Food connects to social (equitable food access, community and household participation, good nutrition, and public health problems, e.g., obesity), cultural (traditional food growing and cuisine, food places, and eating experiences), environmental (impact of different diets, energy consumption, greenhouse gas emissions, spatial distributions of food outlets), and economic
34.1 Introduction .......................................................................................................................... 555 34.2 Barriers to Sustainable Local Food Production and Supply ................................................ 558
34.2.1 Population Growth and Land Availability ................................................................ 558 34.2.2 Soil Contamination ................................................................................................... 558 34.2.3 Land Ownership ....................................................................................................... 558 34.2.4 Biofuels and Food Production .................................................................................. 559 34.2.5 Food Waste ............................................................................................................... 559 34.2.6 Water and Fertilizer ..................................................................................................560
