Introduction

The Second International Conference on Food and Environment follows the first meeting held at the Wessex Institute of Technology campus in the New Forest, UK, in 2011.

The aim of the conference is to emphasise the effects of modern food production processes on the environment and human health, and to initiate discussion on the best ways to provide food of required quality, sufficient quantities and in a sustainable way.

The many advances made over the past century in food production have resulted in the possibility of feeding the whole of humanity. These advances have been achieved by the introduction of new production practices and a variety of added substances aimed at enhancing the quality and safety of food products; the whole process being affected by other environmental conditions such as contamination of air, water and soil resulting from sources other than agriculture. On the other hand there are examples where food production and food processing have detrimental effects on the environment. Some of the major challenges remain with extensive farming, which though offering higher productivity and larger volumes, should neither compromise the quality of the product nor cause undue suffering to animals. Given the importance of this problem which affects the whole world population, it is essential to understand the consequences that food production, processes and demands can have on the food consumed daily. Of particular importance are the effects on human health and the well-being of the population, as well as the more general issues related to possible damage to the environment and ecology.

Food-related problems, in spite of their importance, have not been sufficiently well discussed in relation to the possible consequences to the environment, to better understand the challenges faced by society in this regard.

The Food and Environment conference will create an atmosphere to encourage fruitful interactions and exchange of knowledge and ideas amongst participants working in industry and government, and those employed at universities and research organisations.