IDEA - The Innovation, Design, and Entrepreneurship Academy

A collection of resources curated by New Brunswick Libraries for the Innovation, Design, and Entrepreneurship Academy.

Food Systems Pathway

New Jersey's nickname is the ‘Garden State’. This pathway explores where our food comes from, access to appetizing food that is convenient, affordable, and safe, and what the consequences are of our food choices and preferences, not only for our own health, but also the health of the planet.

A Sampling of Books from QuickSearch

Book cover for The Meat Crisis: Developing more Sustainable and Ethical Production and Consumption

Book cover for Reformulation as a strategy for developing healthier food products : challenges, recent developments and future prospects

Book cover for Edible Insects in Sustainable Food Systems

Journal Articles

Food, Pandemics, and the Anthropocene – On the necessity of food and agriculture change
Rosol, Marit, and Christoph Rosol. 2022. “Food, Pandemics, and the Anthropocene – On the Necessity of Food and Agriculture Change.” Canadian Food Studies / La Revue Canadienne Des Études Sur L’alimentation 9 (1). https://doi.org/10.15353/cfs-rcea.v9i1.532.
Food Futures: Developing Effective Food Systems Interventions to Improve Public Health Nutrition
Waterlander, Wilma E, Cliona Ni Mhurchu, Helen Eyles, Stefanie Vandevijvere, Christine Cleghorn, Peter Scarborough, Boyd Swinburn, and Jaap Seidell. 2018. “Food Futures: Developing Effective Food Systems Interventions to Improve Public Health Nutrition.” Agricultural Systems 160 (February): 124–31.
Framing the Future of Food: The Contested Promises of Alternative Proteins
Sexton, Alexandra E, Tara Garnett, and Jamie Lorimer. 2019. “Framing the Future of Food: The Contested Promises of Alternative Proteins.” Environment and Planning E: Nature and Space 2 (1): 47–72.
From value chains to food webs: The quest for lasting food systems
Knorr, D., and M.A. Augustin. 2021. “From Value Chains to Food Webs: The Quest for Lasting Food Systems.” Trends in Food Science & Technology 110: 812–21. https://doi.org/10.1016/j.tifs.2021.02.037.
Good for the planet and good for our health: the evidence for whole-food plant-based diets
Pye, Alison, Kristin Bash, Adam Joiner, and Jane Beenstock. 2022. “Good for the Planet and Good for Our Health: The Evidence for Whole-Food Plant-Based Diets.” BJPsych International, 1–3. https://doi.org/10.1192/bji.2022.7.
Making Value Out of Ethics: The Emerging Economic Geography of Lab-Grown Meat and Other Animal-Free Food Products
Mouat, Michael J, Russell Prince, and Michael M Roche. 2018. “Making Value Out of Ethics: The Emerging Economic Geography of Lab-Grown Meat and Other Animal-Free Food Products.” Economic Geography 95 (2): 136–58.
Planting Seeds for the Future of Food
Green, Hilary, Pierre Broun, Ismail Cakmak, Liam Condon, Nina Fedoroff, Juan Gonzalez‐Valero, Ian Graham, et al. 2016. “Planting Seeds for the Future of Food.” Journal of the Science of Food and Agriculture 96 (5): 1409–14.
Solutions for the sustainability of the food production and consumption system
García-Oliveira, P., M. Fraga-Corral, A. G. Pereira, M. A. Prieto, and J. Simal-Gandara. 2022. “Solutions for the Sustainability of the Food Production and Consumption System.” Critical Reviews in Food Science and Nutrition 62 (7): 1765–81. https://doi.org/10.1080/10408398.2020.1847028.