Greening the plate: mycotoxin risks in sustainable food systems transition

• Author(s): Assunção, Ricardo ; Viegas, Susana ; Viegas, Carla ; Martins, Carla
• Date: 2024
• Persistent ID: http://hdl.handle.net/10400.21/17529
• Origin: Repositório Científico do Instituto Politécnico de Lisboa
• Subject(s): Occupational health; Occupational exposure; Mycotoxins; Food systems; Climate change; Sustainable diets
• Document Type: Conference object
• Language: English
• Contributor(s): RCIPL

Description

The world population has changed dramatically over the last few centuries: an increasing number of people living on our planet; the world population today is around 2,000 times the size of what it was 12,000 ago when it was around 4 million — less than half of the current population of London. Pressure food systems exert on the environment has amplified over time: growth of the human population; changes in food consumption patterns; and intensification of production systems.