Sustainable diets: linking nutrition and food systems最新文献

{"title":"Nutritional indicators to assess the sustainability of the Mediterranean diet.","authors":"L. Donini, S. Dernini, D. Lairon, L. Serra-Majem, M. Amiot-Carlin","doi":"10.1079/9781786392848.0137","DOIUrl":"https://doi.org/10.1079/9781786392848.0137","url":null,"abstract":"Abstract\u0000 There is increasing evidence of the multiple effects of diets on public health nutrition, society and environment. Sustainability and food security are closely inter-related. The traditional Mediterranean diet (MD) is recognized as a healthier dietary pattern with a lower environmental impact. As a case study, the MD may guide innovative inter-sectorial efforts to counteract the degradation of ecosystems and loss of biodiversity and homogeneity of diets due to globalization, through the improvement of sustainable healthy dietary patterns. This chapter defines a suite of the most appropriate nutrition and health indicators for assessing the sustainability of diets based on the MD. Thirteen nutrition indicators of sustainability were identified in five areas: biochemical characteristics of food (A1. Vegetable/animal protein consumption ratios; A2. Average dietary energy adequacy; A3. Dietary energy density score; A4. Nutrient density of diet and foods); food quality (A5. Fruit and vegetable consumption/intakes; A6. Dietary diversity score); environment (A7. Food biodiversity composition and consumption; A8. Local/regional foods and seasonality; A9. Organic/eco-friendly production and consumption); lifestyle (A10. Physical activity/physical inactivity prevalence; A11. Adherence to the Mediterranean dietary pattern); and clinical aspects (A12. Diet-related morbidity/mortality statistics; A13. Nutritional anthropometry). These proposed nutrition indicators will be a useful methodological framework for designing health, education and agricultural policies in order to conserve the traditional diets of the Mediterranean area as a common cultural heritage and lifestyle and also to enhance the sustainability of diets in general.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"57 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":"115526316","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":"Sustainability along all value chains: exploring value chain interactions in sustainable food systems.","authors":"A. Loconto, P. Santacoloma, R. A. Rodrguez, É. Vandecandelaere, F. Tartanac","doi":"10.1079/9781786392848.0215","DOIUrl":"https://doi.org/10.1079/9781786392848.0215","url":null,"abstract":"Abstract\u0000 The value chain, as an analytical tool, has been used for more than 50 years as a way to better understand how agri-food products move and gain value from the farm gate to the table. Over the past 20 years, increasing attention has been paid to questions of sustainability within value chains and even more recently there has been a push to try to better understand how the way through which food is provisioned can deliver diets that are also sustainable. In this chapter, we explore the recent advances in value chain theories and we illustrate how taking a horizontal network, systemic and territorialized approach to food provisioning systems contributes to this literature. We argue that by looking both within and across value chains, we can better identify innovations in actor arrangements that are bringing new values (particularly sustainability) into food systems. By refocusing our analytical lens away from specific commodities and towards new forms of organization - such as short supply chains, circular economies, gastronomy and geographical indications - we can better capture how they might contribute to promoting sustainable consumption and production in local food systems.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"69 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":"129940848","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":"Ten years to achieve transformational change: the United Nations Decade of Action on Nutrition 2016-2025.","authors":"S. Oenema","doi":"10.1079/9781786392848.0261","DOIUrl":"https://doi.org/10.1079/9781786392848.0261","url":null,"abstract":"Abstract\u0000 The world has formulated an ambitious agenda foreseeing to eliminate all forms of malnutrition and achieving sustainability targets. This agenda is described in various globally agreed documents: the 2030 Agenda, the outcome documents of the Second International Conference on Nutrition (ICN2) and the nutrition targets of the World Health Assembly. The decade 2016-2025 has been proclaimed the United Nations Decade of Action on Nutrition, and offers a ten-year window of opportunity to intensify policies, programming and actions to improve nutrition. The Nutrition Decade should lead to the transformation of food systems in order to achieve the global nutrition targets, the elimination of all forms of malnutrition and accelerate the achievement of the 2030 Agenda. The promotion of sustainable diets is an entry point to start doing this. Sustainable diets serve to promote people's health and promote the demand for sustainably produced food as well as reduce the demand for products that have a high environmental footprint. The development of national food-based dietary guidelines (FBDG) that include sustainability criteria is an important step to promote sustainable diets. Apart from FBDG, the food environment and the space in which consumers make their dietary choice should be nudged in such a way that the healthier and more sustainable choice becomes the easier and obvious choice. This could be done through several forms of regulations, including taxes and subsidies. Despite the emerging level of evidence underpinning these measures and tools, still more insight and indicators are needed to be able to make the best decisions to change the food environment for the better. Investments are needed and are worth the effort considering the rate of return for investments in nutrition is 1:16. But we have to act now: the Nutrition Decade has been underway for two years, eight years to go.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"36 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":"128762829","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":"How organic food systems support sustainability of diets.","authors":"J. Kahl, C. Strassner, S. Bgel, D. Lairon, F. Paoletti","doi":"10.1079/9781786392848.0232","DOIUrl":"https://doi.org/10.1079/9781786392848.0232","url":null,"abstract":"Abstract\u0000 Sustainable models are needed in order to transform the current food systems. This chapter presents arguments for using organic food systems as such a model. Food systems can be recognized as coupled human and natural systems, with a set of activities and outcomes in which the boundaries of the system can be defined. This chapter takes sustainability as an inherent property of a food system. The identification of 'enabling mechanisms' from the organic food system actors' perspective may give insights to drivers and factors shaping food systems towards enhanced sustainability. Organic food systems are driven by both codified principles and value-based ethical and personal responsibilities. Organic production practices are specified in international and national standards and regulations, and are undergoing continual transformation processes. Organic farming is currently practised in 172 countries by 2.3 million producers, and consumer demand is documented by a present market size of US$80 billion, thus a lot of experience and data are already available. As organic farming provides a whole range of ecosystem services and promotes biodiversity, it may contribute to environmental sustainability. Studies have shown that consumers who regularly buy and eat organic food seem to link health and environmental sustainability through their food choices. This indicates that the organic food systems may also contribute to sustainable diets in theory and practice.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"3 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":"125428009","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":"Costs and benefits of sustainable diets: impacts for the environment, society and public health nutrition.","authors":"A. Drewnowski","doi":"10.1079/9781786392848.0172","DOIUrl":"https://doi.org/10.1079/9781786392848.0172","url":null,"abstract":"Abstract\u0000 The four domains of food sustainability are nutrition, economics, society and the environment. Sustainable diets need to be nutritionally adequate, safe, affordable, acceptable and appealing, while sparing of both human and natural resources. Those multiple demands are contradictory and can be hard to satisfy at the same time. First, the most nutrient-rich diets are not necessarily the most affordable or environmentally friendly. It is empty calories of minimal nutritional value that are cheap. Second, the most nutrient-rich diets require more land, water and energy use; empty calories are more sparing of the environment. Third, some foods that are nutrient rich, affordable and environmentally friendly may not be socially or culturally acceptable. As a result, assessing the likely impact of sustainable diets on economic equity, food security and population health is a continuing challenge. Cost-benefit analyses rely on multiple inputs. Diet quality is measured through a variety of indices, both food- and nutrient-based. Affordability is measured in terms of calories and nutrients per penny. Cultural acceptance can be based on purchases and consumption frequencies across population groups. Environmental impact is measured in terms of land, water, and energy use, notably greenhouse gas emissions. However, relevant input data are scarce, especially at the local and regional level. Mainstream public health nutrition needs to pay more attention to food production and cost, sensory and cultural acceptance of foods, and the environmental impact of the recommended diets. The way forward is through multi-sector engagement and through sustainable food-based dietary guidelines.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"38 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":"131575910","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":"Traditional foods at the epicentre of sustainable food systems.","authors":"A. Trichopoulou","doi":"10.1079/9781786392848.0199","DOIUrl":"https://doi.org/10.1079/9781786392848.0199","url":null,"abstract":"Abstract\u0000 Patterns of food production and consumption have changed in ways that profoundly affect ecosystems and human diets. The accelerated speed of loss of food biodiversity and degradation of most ecosystems forces us to examine the role of traditional foods in sustainable food systems, since the notion of a food system generally focuses on food. Local traditional foods are an important component of a sustainable diet in many areas of the world, and consequently of a sustainable food system. The general concept of traditional foods includes the preservation of traditional farming knowledge, local crop and animal varieties, and native forms of sociocultural organization. Importantly, for the production of traditional foods, local products are generally used, thus their cultivation contributes to the employment of local people. Traditional foods, apart from being vehicles of our culture, may also possess health qualities, since tradition rarely honours foods that are not palatable and healthy. In 2010, in a Food and Agriculture Organization report on biodiversity in sustainable diets, it was stated that: 'Countries, communities and cultures that maintain their own traditional food systems are better able to conserve local food specialties, with a corresponding diversity of crop varieties and animal breeds. They are also more likely to show a lower prevalence of diet-related chronic diseases. The Mediterranean diet offers a clear example'. The health effects of the Mediterranean diet and indeed its identity can be partly attributed to the traditional foods that this diet integrates.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"6 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":"115679170","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: the public health perspective.","authors":"M. Lawrence, P. Baker, K. Wingrove, R. Lindberg","doi":"10.1079/9781786392848.0013","DOIUrl":"https://doi.org/10.1079/9781786392848.0013","url":null,"abstract":"Abstract\u0000 Sustainable diets are a prerequisite for public health directly through their impact on nutrition and indirectly through their impact on the environment. Dietary patterns have implications for the use of finite resources, biodiversity and the production of waste including greenhouse gas emissions. In turn, these environmental implications affect the quantity, quality, safety and diversity of the food supply, food and nutrition security and, ultimately, public health. In this chapter we present a review that: conceptualizes the relationship between sustainable diets and public health; describes current dietary patterns and their impacts on the environment and nutrition; explains the characteristics of sustainable diets for protecting public health; and provides policy and practice suggestions for promoting sustainable diets. Current diets have been shaped by transitions in the supply of and demand for food driven by economic, agricultural and food policies, combining with technological innovations and the interests of powerful transnational corporations. The diets are characterized by over consumption and, in particular, a relatively high consumption of animal sourced foods, vegetable oils, caloric sweeteners and ultra-processed food products. These food supply transitions are both a cause and effect of once food literate citizens who were actively engaged with food supply chains becoming progressively passive food consumers whose food demands are mediated via external influencers. Consequently, current diets are having adverse impacts on the environment and nutrition. They are non-sustainable and the leading contributors to the global burden of disease. The literature consistently identifies four key characteristics of sustainable diets to promote public health: moderate consumption; shift current dietary patterns to more plant-based diets; reduce consumption of ultraprocessed food products; and reduce food waste. Priority activities for promoting sustainable diets for public health are: policies to promote sustainable diets; empowering people to consume sustainable diets; and research to better understand and promote sustainable diets.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"90 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":"122736550","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":"Agroecology and nutrition: transformative possibilities and challenges.","authors":"R. Kerr, M. Rahmanian, I. Owoputi, C. Batello","doi":"10.1079/9781786392848.0053","DOIUrl":"https://doi.org/10.1079/9781786392848.0053","url":null,"abstract":"Abstract\u0000 Agroecology is a holistic approach to agriculture, which takes into account the ecological, social, political and economic dimensions of producing food in order to build sustainable and resilient food systems that ensure food security and nutrition. It is thus an approach that resonates closely with sustainable diets. Positive nutritional outcomes should be one important outcome of such an approach; however, there has been limited research to date on the relationship between agroecology and nutrition. Building on a series of dialogues on agroecology hosted by the Food and Agriculture Organization, as well as relevant scientific literature, this chapter presents several dimensions of agroecology that seem to be relevant for nutrition. On the technical side of agroecology, some promising studies point to the role that biodiverse farming systems and agroforestry have in ensuring positive nutritional outcomes. Other studies contend that agroecology, when linked to questions of social inequality such as gender or class, can lead to improvements in nutrition. Areas of interest and further investigation are outlined in this chapter: biodiverse production systems, social empowerment, local knowledge, culture and diets, livelihoods and rights. An agroecological approach to nutrition will likely critically engage with several known underlying determinants of malnutrition, which include the political, economic and social environment. This approach critiques the concept of nutritionism, a reductionist approach to nutrition science that is focused on single nutrients rather than food systems, and has often dominated efforts to link agriculture to nutritional outcomes.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"50 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":"130063646","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":"Assessing the environmental impact of diets.","authors":"C. V. Dooren","doi":"10.1079/9781786392848.0146","DOIUrl":"https://doi.org/10.1079/9781786392848.0146","url":null,"abstract":"Abstract\u0000 At the global level, the planetary boundaries approach addresses the current global environmental state and helps to prioritize the most pressing issues related to the agri-food system as a driver. These issues are climate change, nitrogen and phosphorus cycle disruption, land-use change and freshwater use. At the national level, the footprints approach is used to identify indicators. This footprint family includes ecological, land, carbon, energy and water footprints. At the product level, life cycle assessment includes eleven pressure indicators. We conclude that greenhouse gas emissions (GHGEs) and land use fulfil the selection criteria and address most of the environmental impact of diets well. In the future, these indicators should be supplemented with an indicator addressing the nitrogen and phosphorous efficiency of food products. The function of food is to deliver required nutrients to the human body, not only filling (volume) or fuel (kcal). In order to find an appropriate unit, we analysed and evaluated existing nutrient density scores, quantifying the amounts of essential nutrients per gram or kcal. We propose the nutrient density unit - at least for solid foods - since it reflects the food's function of supplying the essential macronutrients within human metabolic energy needs. Greenhouse gas emissions and land use are the most frequently used indicators in diet studies. Some examples (i.e. the Netherlands) of those studies are given. Low GHGE intensity per 100 gram correlated with positive nutritional characteristics of food products. This is true for low energy density, and high nutrient density, expressed as the well-established NRF9.3 index. This index was improved to include the contribution of food products to GHGEs. GHGEs of product groups correlate more strongly with the proposed sustainable nutrient-rich foods index (SNRF). This index summarizes six distinctive nutrients (three which should be encouraged and three limited), as well as (metabolic) energy density. Including such an index on food product labels could assist consumers in making better informed food choices.","PeriodicalId":303871,"journal":{"name":"Sustainable diets: linking nutrition and food systems","volume":"3 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":"133151485","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}