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Microorganisms as Potential Source for Food Sustainability

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Sustainable Food Systems (Volume I)

Part of the book series: World Sustainability Series ((WSUSE))

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Abstract

The existing food structures are based on unsustainable methods that fails to circumvent the issue of rising population and accessibility for the nutritious diet, thus embarking the new sustainable, reliable and nutritious sources such as micro-organisms. Microbes are the most suitable alternative as nutritional source as they have minimal carbon footprint, limited usage of resources such as land, water, nutrients and seasonal dependence. Additionally, with the advances in synthetic biology, potential of microbes has been raised to the next level to meet the many unmet nutritional demands. In this chapter we explore the various microbes as an additional sustainable nutritional source and impact on the recent food structure.

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Authors and Affiliations

  1. Department of Microbiology, Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, Vasundhara Enclave, Noida, 110096, India

    Aarti Yadav, Rekha Mehrotra & Preeti Verma

Authors
  1. Aarti Yadav
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  2. Rekha Mehrotra
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  3. Preeti Verma
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Correspondence to Preeti Verma .

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Editors and Affiliations

  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

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Yadav, A., Mehrotra, R., Verma, P. (2024). Microorganisms as Potential Source for Food Sustainability. In: Thakur, M. (eds) Sustainable Food Systems (Volume I). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-47122-3_9

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