Sustainable diets: linking nutrition and food systems最新文献

{"title":"Indigenous food systems: contributions to sustainable food systems and sustainable diets.","authors":"H. Kuhnlein, P. Eme, Y. F. D. Larrinoa","doi":"10.1079/9781786392848.0064","DOIUrl":"https://doi.org/10.1079/9781786392848.0064","url":null,"abstract":"Abstract\u0000 Indigenous food systems are remarkable reservoirs of unique cultural knowledge grounded in historical legacy and spirituality that acknowledge the inextricable link of people with their sustainably managed resources. These sustainable food systems can provide essential understanding about sustainable diets and their importance to many of the Sustainable Development Goals. Unique practices of land and plant and animal management are now threatened by extreme weather and overall climate variability that compound the risks of a long list of environmental assaults upon indigenous lands. Despite vast knowledge of the world's territories and guardianship of 80% of global species diversity, indigenous peoples experience extreme disparities with greater population obesity, undernutrition and micronutrient malnutrition, as well as other health gaps that are grounded in poverty and marginalization. This contributes to the inability of many indigenous peoples to realize sustainable diets known with traditional knowledge. Indigenous food system knowledge is incorporated in both cultivated and wild foods, synergies with the natural environment and biodiversity, adaptation to local conditions and knowledge how these conditions are changing, light carbon footprints, and minimal use of external inputs as fuel and environmentally sensitive technologies. Indigenous food systems across the world demand recognition and protection for their valuable knowledge not only for the benefit of populations of the knowledge holders, but as part of the collective global heritage. Governments, universities, research centers, and United Nations agencies must make Indigenous food systems a priority in their work to document the scientific and cultural benefits of these resources, and to promote more sustainable food systems and, with them, to develop more sustainable global diets.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123700832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding the food environment: the role of practice theory and policy implications.","authors":"D. Mattioni, F. Galli, G. Brunori","doi":"10.1079/9781786392848.0121","DOIUrl":"https://doi.org/10.1079/9781786392848.0121","url":null,"abstract":"Abstract\u0000 The last decade has witnessed an increase in the number of malnourished people worldwide, and particularly of people suffering from overweight and obesity. Research has shown the link between diet quality and the underlying food systems through the intermediation of the food environment. Specifically, a number of studies have analysed the role of the food retail environment and its impact on dietary intake largely by using quantitative geospatial tools - an approach that has been criticized on the grounds of its limited integration of social aspects linked to people's daily paths and lifestyles. This chapter contributes to a better understanding of the food environment by using social practice theory. Social practice theory can help complement the 'objective' measures used to study the retail environment, with more 'subjective' measures linked to its more symbolic and social dimensions by using more qualitative and/or mixed methods. With a view to changing people's food patterns, it is of fundamental importance to understand how food environments shape practices and vice versa, and where change can come about. In some cases, change can be triggered at the level of the material aspects of the food environment, such as the physical outlets where people buy their foods, and sometimes it can be triggered (also) by a change in the meaning attributed to food. This has implications for the types of policies adopted by governments and relevant stakeholders: policies need to be consistent and coherent, and aimed at changing both the material aspects of the food environment as well as the competence people need to make it work and the meaning attached to healthy eating.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114341294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable and healthy gastronomy in Costa Rica: betting on sustainable diets.","authors":"M. D. Echandi, P. Masis, R. Víquez, R. A. Rodríguez","doi":"10.1079/9781786392848.0225","DOIUrl":"https://doi.org/10.1079/9781786392848.0225","url":null,"abstract":"Abstract\u0000 Current consumption patterns in Costa Rica and in other countries are driven by misinformation and lack of knowledge concerning the nutritional value and sustainability of food products. Unhealthy diets are a major reason for health problems, environmental degradation and food biodiversity loss. To reverse this trend, in 2012 Costa Rica launched The National Plan on Healthy and Sustainable Gastronomy as a multi-stakeholder initiative with participation of public and private sectors. In the framework of the plan and in collaboration with international partners, Costa Rica also promotes the initiative 'Healthy and Sustainable Gastronomy' as a key driver for sustainable food systems. It is an innovative paradigm for the sustainability of natural resources based on the consumers' decision to prepare and enjoy food to be healthy. Sustainable and healthy gastronomy is alluded to by considering social, environmental and economic aspects along the entire production, marketing, service and consumption chain; and healthy in terms of the greatest concern for the nutritional situation of the population and the quality of food, whether prepared at home or offered in gastronomic establishments. In a country where nature is a key part of its brand and identity, a healthy and sustainable gastronomy is part of a new paradigm of sustainable development based on agroecology and the efficiency of agri-food systems.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128002452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The challenges of sustainable food systems where food security meets sustainability - what are countries doing?","authors":"M. Harper, A. Shepon, N. Ohad, E. Berry","doi":"10.1079/9781786392848.0022","DOIUrl":"https://doi.org/10.1079/9781786392848.0022","url":null,"abstract":"Abstract\u0000 The evolutionary history of the concepts of food security (FS) and sustainability have run in parallel for many years. After the food crisis of 2008, stability was added to definition of FS as a short-term time dimension to express the ability to withstand shocks to the food system caused by natural or man-made disasters. We have proposed that sustainability be added as a fifth long-term time dimension, thus bringing together FS and sustainability. In 2015, the United Nations described the seventeen sustainable development goals. We believe that FS involves all the goals to a greater or lesser extent. The challenge ahead is to build and integrate FS on the sustainability agenda and vice versa. The final common pathway for all these efforts is for countries to develop their most appropriate sustainable food systems. As a practical exercise towards this aim, we have reviewed what eight different countries (United States, Brazil, France, Greece, Spain, the Netherlands, United Kingdom, and the Scandinavian nations) are doing regarding their food systems. We have compared their programmes according to an operational template for recommendations for Israel based on eight consensus criteria.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124315570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Renewing partnerships with non-state actors for sustainable diets through sustainable agriculture.","authors":"K. Ghosh","doi":"10.1079/9781786392848.0248","DOIUrl":"https://doi.org/10.1079/9781786392848.0248","url":null,"abstract":"Abstract\u0000 Any diet that is qualified as a 'sustainable diet' should be nutritionally adequate, affordable, safe, healthy and culturally acceptable. In optimizing natural and human resources, provision of sustainable diets requires strong partnerships among the stakeholders engaged in production, delivery and disposal of food. Such partnerships have to be based on value proposition, trust and commitment. This chapter will explore the role partnerships play in developing a pathway for sustainable diets, in particular in the context of the common vision of sustainable food and agriculture principles offered by the Food and Agriculture Organization (FAO). The chapter will also focus on ways and means to strengthen sustainable diets by increasing collaboration among governments and non-state actors such as civil society, farmers' organizations, the private sector, academia and research institutions. It will discuss the current style and forms of partnerships in practice with some examples from FAO experience in coordination and strengthening of strategic partnerships, to share knowledge and resources and develop capacities among countries in support of the sustainable development goals.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116018194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biodiversity loss: we need to move from uniformity to diversity.","authors":"E. Frison, N. Jacobs","doi":"10.1079/9781786392848.0042","DOIUrl":"https://doi.org/10.1079/9781786392848.0042","url":null,"abstract":"Abstract\u0000 Today's food and farming systems have succeeded in supplying large volumes of foods to global markets but are generating negative outcomes on multiple fronts: wide-spread degradation of land, water and ecosystems; high greenhouse gas emissions; biodiversity losses; persistent hunger and micronutrient deficiencies, and the rapid rise of obesity and diet-related diseases; and livelihood stresses for farmers around the world. These problems are tied to the industrial model of agriculture that is increasingly dominant around the world. The uniformity at the heart of these systems leads systematically to negative outcomes and vulnerabilities, and particularly the use of an increasingly narrow pool of animal breeds and plant varieties. The 'Green Revolution' of the post-war period left a dual legacy: huge advances in the productivity of staple crops, and the concurrent marginalization of whole swathes of foods, crop varieties - and the communities depending on them. The low-diversity industrial model is locked in place by a series of vicious cycles. Highly compartmentalized approaches to research, education and policymaking allow one-dimensional productivity-focused solutions to prevail, and obscure the links between healthy ecosystems, a healthy planet and healthy people. Meanwhile, the way food systems are currently structured allows value to accrue to a limited number of actors, reinforcing their economic and political power, and thus their ability to influence the governance of food systems. To break these cycles, a fundamentally different model of agriculture is required, based on diversifying farms and farming landscapes, replacing chemical inputs, optimizing biodiversity and stimulating interactions between different species, as part of holistic strategies to build long-term fertility (i.e. 'diversified agroecological systems'). There is growing evidence that these systems keep carbon in the ground, support biodiversity, rebuild soil fertility and sustain yields over time, providing a basis for secure farm livelihoods and diverse healthy diets.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133524152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Globally important agricultural heritage systems (GIAHS): a legacy for food and nutrition security.","authors":"P. Koohafkan","doi":"10.1079/9781786392848.0204","DOIUrl":"https://doi.org/10.1079/9781786392848.0204","url":null,"abstract":"Abstract\u0000 In many countries specific agricultural systems and landscapes have been created, shaped and maintained by generations of farmers and herders based on diverse species and their interactions and using locally adapted, distinctive and often ingenious combinations of management practices and techniques. Globally important agricultural heritage systems (GIAHS) represent a unique sub-set of these agricultural systems, which exemplify customary use of globally significant agricultural biodiversity and merit to be recognized as a heritage of mankind. Agricultural heritage systems throughout the world testify to the inventiveness and ingenuity of farmers in their use and management of the finite resources, biodiversity and interspecies dynamics, and the physical attributes of the landscape, codified in traditional but evolving knowledge, practices and technologies. However, GIAHS are rapidly shrinking victims of globalization, urbanization and unsustainable technological and economic changes. In order to safeguard and support the world's agricultural heritage systems, the author conceptualized and presented on behalf of Food and Agriculture Organization a partnership initiative on 'Conservation and Adaptive Management of Globally Important Agricultural Heritage Systems' that was adopted by the World Summit on Sustainable Development, in Johannesburg South Africa. The initiative seeks to promote the international recognition, conservation and adaptive management of these systems, including support for local and indigenous communities in developing enabling environment and appropriate policies for dynamic conservation of GIAHS. The concept of GIAHS has already laid the foundation for the recognition of traditional food systems as food heritage and its contribution to sustainable diets. Recognizing traditional food systems as national or global heritage, not only gives utmost pride to the custodians of the traditional food systems (i.e. the small-scale family farmers, traditional food processors and distributors), but it would also encourage their collaboration and participation in programmes to improve efficiency and productivity within the food systems.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125923822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Attaining a healthy and sustainable diet.","authors":"J. Fanzo, H. Swartz","doi":"10.1079/9781786392848.0099","DOIUrl":"https://doi.org/10.1079/9781786392848.0099","url":null,"abstract":"Abstract\u0000 The world continues to struggle with the multiple burdens of malnutrition that affect billions of individuals and the countries in which they live. One major contributor to nutrition outcomes is the consumption of diverse, safe and high-quality diets. However, diets are not static - they are changing, and rapidly so, with income growth, migration and urbanization. Unhealthy diets (those high in salt, unhealthy fats, sugar, processed red meats, and highly processed packaged foods and sugar-sweetened beverages) are considered to be one of the major risk factors for the global burden of disease, of which more people are dying of diet-related non-communicable diseases everywhere including low- and middle-income countries. Food systems and food environments serve to provide the foods that make up the diets that people eat; however, both barriers and opportunities exist across those systems and environments to accessing healthy diets. Physical proximity, affordability, marketing and acceptability all play roles in the decision-making process of consumers when purchasing and consuming food. The foods that are consumed not only impact health, but also the environment. While food choices affect the environment, the environment also impacts food choices making the consumption of sustainable diets - those diets with low environmental impacts which contribute to food security and nutrition and to healthy life for present and future generations - all the more challenging. But there are solutions by way of individual, community and institutional levels that can move us towards healthy, sustainable diets for ourselves and for the planet.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123390024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Med Diet 4.0 framework: a multidimensional driver for revitalizing the Mediterranean diet as a sustainable diet model.","authors":"S. Dernini, D. Lairon, E. Berry, G. Brunori, R. Capone, L. Donini, M. Iannetta, D. Mattioni, Suzanne Piscopo, L. Serra-Majem, A. Sonnino, M. Stefanova","doi":"10.1079/9781786392848.0187","DOIUrl":"https://doi.org/10.1079/9781786392848.0187","url":null,"abstract":"Abstract\u0000 The Mediterranean diet (MD), despite the fact that it is acknowledged as one of the healthiest diets in the world, is paradoxically becoming less the diet of choice in most Mediterranean countries. This process of erosion of the MD is alarming as it has undesirable impacts not only on health, but also on social, cultural, economic and environmental domains in the Mediterranean area. The Med Diet 4.0 has been developed as a multidimensional framework to revitalize the MD. It characterizes the MD as a sustainable diet model, through four interdependent sustainable benefits, with country-specific variations: (i) well-documented nutrition and health advantages, preventing chronic and degenerative diseases and reducing public health costs; (ii) low environmental impacts and richness in biodiversity, reducing pressure on natural resources and climate change; (iii) positive local economic returns, reducing rural poverty; and (iv) high social and cultural food values, increasing appreciation, mutual respect and social inclusion. All these elements interact and feed into each other synergistically, contributing to holistic well-being of individuals and communities. The Med Diet 4.0 has the broader scope to catalyze a renewed multi-stakeholder interest in the MD as a sustainable driver connecting food consumption to production towards more Mediterranean sustainable food systems. It will allow a new awareness among Mediterranean people of the multiple sustainable values and benefits of the MD, thereby facilitating its revitalization. The Med Diet 4.0 reshapes a contemporary knowledge of the MD and its appreciation in terms of a more holistic vision of sustainability linked to nutritional well-being and food security. The complexity of interdependent challenges, within the radical transformation of the contemporary Mediterranean and global scenario, requires new forms of transdisciplinary and intercultural dialogues, strategies and research, at different levels, for the revitalization of the MD. Within such complexity, the Med Diet 4.0 provides a synthesis to better understand and enhance the MD as a sustainable diet model in the context of the improvement of the sustainability of Mediterranean food systems, reconnecting diets, food consumption, food production, food security and sustainability in the Mediterranean region. It provides useful insights to tackle the challenging policy issue of balancing human and planetary health, within an interconnected, globalized food system.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131491449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable diets: social and cultural perspectives.","authors":"F. X. Medina, A. Aguilar","doi":"10.1079/9781786392848.0131","DOIUrl":"https://doi.org/10.1079/9781786392848.0131","url":null,"abstract":"Abstract\u0000 The incorporation of sustainability issues into the international agri-food and nutritional agenda has been increasingly discussed over the last decades. In this framework, anthropological concerns with food and nutrition have increased greatly in the last five decades, and the development has been across the subdisciplines of anthropology and in conjunction with other academic disciplines. Nevertheless, social and cultural aspects related to food are, even today, frequently neglected, regarded as secondary or less important in comparison to other 'main' subjects like health or economy. In this sense, the aim of this chapter is to focus on the social and cultural perspective of food and its intrinsic relationship with diets, territories and sustainability, highlighting this point of view as an essential part of a very complex panorama, helping to have a more comprehensive and less partial view of the situation.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"25 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113978465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}