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CABI Book Chapter

Sustainable diets: linking nutrition and food systems.

Book cover for Sustainable diets: linking nutrition and food systems.

Description

This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture, environment, economy, and socio-cultural issues, to comprehensively explore the topic of sustainable diets. Consideration is given to the multi-dimensional nature of diets and food systems, and the book explores the challenging issues connecting food security and nutrition to sustaina...

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Chapter 11 (Page no: 113)

Highlighting interlinkages between sustainable diets and sustainable food systems.

Sustainable food systems and sustainable diets are increasingly being called upon as ways to orient action towards the eradication of hunger and malnutrition and the fulfilment of the sustainable development goals. This chapter explores the links between the two notions and how these links can orient policies and consumption choices. To do so, it first considers the relationships between food systems and diets, how food systems condition the availability and accessibility of foods that can be part of a diet, and also how demand determines the foods that are made available and accessible. Diets are thus both the results and the drivers of food systems. A sustainable food system can be defined as a food system that ensures food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition of future generations are not compromised. The concept of a sustainable diet combines two totally different perspectives: (i) a nutrition perspective, which is person focused; and (ii) a global sustainability perspective, in all its dimensions - environmental, economic and social. Understanding the links between these two notions can help design policies and incentives to improve the sustainability of food systems and diets, building upon the motivation of various actors, consumers and private actors, which are often related to very different dimensions (health, environment, social and cultural).

Other chapters from this book

Chapter: 1 (Page no: 1) Sustainable diets: a bundle of problems (not one) in search of answers. Author(s): Lang, T. Mason, P.
Chapter: 2 (Page no: 13) Sustainable diets: the public health perspective. Author(s): Lawrence, M. Baker, P. Wingrove, K. Lindberg, R.
Chapter: 3 (Page no: 22) The challenges of sustainable food systems where food security meets sustainability - what are countries doing? Author(s): Harper, M. Shepon, A. Ohad, N. Berry, E. M.
Chapter: 4 (Page no: 32) Climate change and sustainable and healthy diets. Author(s): Pahlen, C. T. von der
Chapter: 5 (Page no: 42) Biodiversity loss: we need to move from uniformity to diversity. Author(s): Frison, E. A. Jacobs, N.
Chapter: 6 (Page no: 53) Agroecology and nutrition: transformative possibilities and challenges. Author(s): Kerr, R. B. Rahmanian, M. Owoputi, I. Batello, C.
Chapter: 7 (Page no: 64) Indigenous food systems: contributions to sustainable food systems and sustainable diets. Author(s): Kuhnlein, H. Eme, P. Larrinoa, Y. F. de
Chapter: 8 (Page no: 79) Can cities from the global South be the drivers of sustainable food systems? Author(s): Fonseca, J. M. Battersby, J. Hualda, L. A. T.
Chapter: 9 (Page no: 89) Consumer-level food waste prevention and reduction towards sustainable diets. Author(s): Gaiani, S. Rolle, R. Bucatariu, C.
Chapter: 10 (Page no: 99) Attaining a healthy and sustainable diet. Author(s): Fanzo, J. Swartz, H.
Chapter: 12 (Page no: 121) Understanding the food environment: the role of practice theory and policy implications. Author(s): Mattioni, D. Galli, F. Brunori, G.
Chapter: 13 (Page no: 131) Sustainable diets: social and cultural perspectives. Author(s): Medina, F. X. Aguilar, A.
Chapter: 14 (Page no: 137) Nutritional indicators to assess the sustainability of the Mediterranean diet. Author(s): Donini, L. M. Dernini, S. Lairon, D. Serra-Majem, L. Amiot-Carlin, M. J.
Chapter: 15 (Page no: 146) Assessing the environmental impact of diets. Author(s): Dooren, C. van
Chapter: 16 (Page no: 158) Sustainable diets and food-based dietary guidelines. Author(s): Jones, R. Vogliano, C. Burlingame, B.
Chapter: 17 (Page no: 172) Costs and benefits of sustainable diets: impacts for the environment, society and public health nutrition. Author(s): Drewnowski, A.
Chapter: 18 (Page no: 178) The One Planet Sustainable Food Systems (SFS) Programme as a multistakeholder platform for a systemic approach. Author(s): Solon, M. M. Mink, P. Dernini, S. Bortoletti, M. Lomax, J.
Chapter: 19 (Page no: 187) The Med Diet 4.0 framework: a multidimensional driver for revitalizing the Mediterranean diet as a sustainable diet model. Author(s): Dernini, S. Lairon, D. Berry, E. M. Brunori, G. Capone, R. Donini, L. M. Iannetta, M. Mattioni, D. Piscopo, S. Serra-Majem, L. Sonnino, A. Stefanova, M.
Chapter: 20 (Page no: 199) Traditional foods at the epicentre of sustainable food systems. Author(s): Trichopoulou, A.
Chapter: 21 (Page no: 204) Globally important agricultural heritage systems (GIAHS): a legacy for food and nutrition security. Author(s): Koohafkan, P.
Chapter: 22 (Page no: 215) Sustainability along all value chains: exploring value chain interactions in sustainable food systems. Author(s): Loconto, A. M. Santacoloma, P. Rodríguez, R. A. Vandecandelaere, E. Tartanac, F.
Chapter: 23 (Page no: 225) Sustainable and healthy gastronomy in Costa Rica: betting on sustainable diets. Author(s): Echandi, M. D. Masis, P. S. Viquez, R. G. Rodriguez, R. A.
Chapter: 24 (Page no: 232) How organic food systems support sustainability of diets. Author(s): Kahl, J. Strassner, C. Bügel, S. Lairon, D. Paoletti, F.
Chapter: 25 (Page no: 240) Institutional food procurement for promoting sustainable diets. Author(s): Tartanac, F. Swensson, L. F. J. Galante, A. P. Hunter, D.
Chapter: 26 (Page no: 248) Renewing partnerships with non-state actors for sustainable diets through sustainable agriculture. Author(s): Ghosh, K.
Chapter: 27 (Page no: 255) Decalogue of Gran Canaria for sustainable food and nutrition in the community. Author(s): Serra-Majem, L. Bartrina, J. A. Ortiz-Andrellucchi, A. Ruano-Rodriguez, C. González-Padilla, E. Dernini, S.
Chapter: 28 (Page no: 261) Ten years to achieve transformational change: the United Nations Decade of Action on Nutrition 2016-2025. Author(s): Oenema, S.
Chapter: 29 (Page no: 268) Towards a code of conduct for sustainable diets. Author(s): Burlingame, B.

Chapter details

  • Author Affiliation
  • Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations, Rome, Italy.
  • Year of Publication
  • 2019
  • ISBN
  • 9781786392848
  • Record Number
  • 20183377465