Vol 6 No 1 (2018): Sustainable Agriculture For Healthy Ecosystem | Future of Food: Journal on Food, Agriculture and Society

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Published: 2025-10-09

Full Issue

Volume 6(1), complete issue PDF

Editorial

Sustainable Agriculture for a Healthy Eco-Systems: Why do we need it?

Chandana Rohana Withanachchi

5-7
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Research Articles

Palm oil supply and demand characteristics and behavior: A system dynamics approach

M Zabid M Faeid, Norhaslinda Zainal Abidin, Shri Dewi Applanaidu

8-19
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Assessment of genetic diversity in Agropyron desertorum accessions using ISSR molecular marker

Mohsen Farshadfar, Raheleh Nowrozi, Hooshmand Safari, Hooman Shirvani, Mostafa Amjadian

20-29
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Vertical price linkages in food markets: Evidence from the tomato value chain of Northern South Africa

Kudzai Mandizvidza

30-39
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Pollination of Acacia woodlands and honey production by honey bees in Kitui, Kenya

Mary Wanjiru Warui, Mary Gikungu, Aske Skovmand Bosselmann, Lise Hansted

40-50
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Sorghum for corn: Water in the age of climate change

Joy Youwakim, William Wolesensky

51-56
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Seaweed farming as a sustainable livelihood option for northern coastal communities in Sri Lanka

G.A.S. Ginigaddara, A.I.Y. Lankapura, L.P. Rupasena, A.M.K.R. Bandara

57-70
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Linking sustainable diets to the concept of food system sustainability

Theresa Tribaldos, Johanna Jacobi, Stephan Rist

71-84
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Use of aquagel-Polymer as a soil conditioner for celery plants grown in sand culture

Noha G. AbdEl-Rahman, M.S.A. Emam, A.A. Farag, M.A.A. Abdrabbo

85-94
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News

News in Short

FOFJ Staff

95-97
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Reports & Analysis

The World Organic Forum 2018 at Schloss Kirchberg

Diana Ismael

98
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1st SUSPLUS Project, Innovative Education Towards Sustainable Food Systems

Diana Ismael

99
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ERPI 2018 Conference: “Authoritarian Populism and the Rural World”, International Institute for Social Studies (ISS), The Hague, 17-18 March 2018

Sören Köpke

100-101
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Book Reviews

Sustainable diets: How ecological nutrition can transform consumption and the food system

Jessica Lucinda Amprako

103-106
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Food production and eating habits from around the world: A multidisciplinary approach

Karla Lorena Andrade Rubio

107-108
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