LINKING NUTRITION AND FOOD SYSTEMS
Editors: Barbara Burlingame and Sandro Dernini
Cover image by Sebastian Comelli
This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues, to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth’s future. Presenting the latest findings, they:
• Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability.
• Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet’s limits to growth.
• Review tools, methods and indicators for assessing sustainable diets.
• Describe lessons learned from case studies on both traditional food systems and current dietary challenges.
As an affiliated project of the United Nations One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments.
This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health, and food policy.
TABLE OF CONTENTS
Preface and Introduction Barbara Burlingame & Sandro Dernini
Section 1 GRAND CHALLENGES
1.1. Sustainable Diets: a bundle of problems (not one) in search of answers. Tim Lang, Pamela Mason
1.2. The Challenges of Sustainable Food Systems – where Food Security meets Sustainability – what are countries doing?. Meredith Harper, Alon Shepon, Nir Ohad, Elliot M. Berry
1.3. Sustainable diets: The public health perspective. Mark Lawrence, Phillip Baker, Kate Wingrove, Rebecca Lindberg
1.4. . Biodiversity loss: we need to move from uniformity to diversity Emile Frison, Nick Jacobs
1.5. Indigenous Food Systems: Contributions to Sustainable Food Systems and Sustainable Diets in the context of climate change Harriet Kuhnlein, Paul Eme, Yon Fernandez-Larrinoa
1.6. Can Cities - from the Global South - be the Drivers of Sustainable Food Systems? Jorge Fonseca, Jane Battersby-Lennard, Luis Antonio T. Hualda
1.7.Consumer level food waste prevention and reduction toward sustainable diets. Silvia Gaiani, Rosa Rolle, Camelia Bucatariu
1.8. Climate Change and Sustainable and Healthy diets. Cristina Tirado
Section 2. SUSTAINABLE DIETS: QUALITATIVE AND QUANTITATIVE APPROACHES
2.1. Attaining a healthy and sustainable diet. Jessica Fanzo, Haley Swartz
2.2. Nutritional indicators to assess the sustainability of the Mediterranean diet. Lorenzo Donini, Sandro Dernini, Denis Lairon, Lluis Serra-Majem, Marie-Josèphe Amiot,Valeria del Balzo, Anna-Maria Giusti, Barbara Burlingame, Rekia Belahsen, Giuseppe Maiani, Angela Polito, Aida Turrini, Federica Intorre, Antonia Trichopoulou, Elliot M. Berry
2.3. Assessing the environmental impact of diets. Corné ’Van Doreen
2.4. Sustainable diets: Social and cultural perspectives. Xavier Medina, Alicia Aguilar
2.5. Understanding the food environment: the role of practice theory and policy implications . Dalia Mattioni, Francesca Galli,Gianluca Brunori
2.6. Costs and benefits of sustainable diets: Impacts for the environment, society, and public health nutrition. Adam Drewnowski
Section 3 MOVING FORWARD
3.1. Highlighting interlinkages between sustainable diets and sustainable food systems. Alexandre Meybeck, Vincent Gitz
3.2 The Med Diet 4.0 framework: A multidimensional driver for revitalizing the Mediterranean diet as a sustainable diet model. Sandro Dernini, Denis Lairon, Elliot Berry, Gianluca Brunori, Roberto Capone, Lorenzo M. Donini, Massimo Iannetta, Dalia Mattioni, Suzanne Piscopo, Andrea Sonnino, Milena Stefanova and Lluis Serra-Majem.
3.3. How organic food systems support sustainability of diets. Bernhard Johannes Kahl, Carola Strassner, Susanne Bügel, Flavio Paoletti, Denis Lairon, Flavio Paoletti
3.4. Agroecology and nutrition: Transformative possibilities and challenges. Caterina Batello, Rachel Bezner Kerr, Ibukun Owoputi, Maryam Rahmanian, Ruth Charrondiere
3.5. Globally Important Agricultural Heritage Systems (GIAHS); A Legacy for Food and Nutrition Security. Parviz Koohafkan.
3.6. Traditional foods at the epicenter of sustainable food system. Antonia Trichopoulou
3.7. Sustainability along all value chains: exploring value chain interactions in sustainable food systems Allison Loconto, Florence Tartanac, Pilar Santacoloma, Roberto Azofeifa, Emilie Vandecandelaere
3.8. Sustainable and Healthy Gastronomy in Costa Rica: Betting on sustainable diets. Marcela Dumani Echandi, Patricia Sedó Masís, Randall García Víquez, Roberto Azofeifa Rodríguez
3.9. Sustainable food-based dietary guidelines. Rebekah Jones, Christopher Vogliano, Barbara Burlingame
3.10. Institutional food procurement for promoting sustainable diets. Florence Tartanac, Luana F.J. Swensson, Andrea Polo Galante and Danny Hunter
3.11. DECALOGUE OF GRAN CANARIA FOR SUSTAINABLE FOOD AND NUTRITION IN THE COMMUNITY. Lluís Serra-Majem, Javier Aranceta Bartrina, Adriana Ortiz-Andrellucchi, Cristina Ruano-Rodriguez, Esther González-Padilla, Florence Egal, Jose Antonio González, Carmen Pérez-Rodrigo, Gemma Salvador Castell, Mercè Vidal Ibáñez, Agneta Yngve, Juan Moreno Rodríguez, Luis D. Boada, Juan Luis Gómez Pinchetti, Carmelo León González, Emilio Martinez de Victoria Muñoz, Octavio P. Luzardo, Jordi Pich Solé, Rafael Urrialde, Ana Luisa Álvarez-Falcón, Luis Bello Luján, Tamara Casañas-Quintana, Caterina Terrassa, Patricia Henríquez-Sánchez, Antera Martel Quintana, Dara Bello Oshanahan, Lourdes Ribas Barba, Roberto Capone,, Almudena Sánchez-Villegas, Joy Ngo de la Cruz, Sandro Dernini.
3.12 Renewing Partnerships with Non–State Actors for Sustainable Diets. Kakoli Ghosh
3.12. The 10YFP Sustainable Food Systems (SFS) Programme as a multi-stakeholder platform for a systemic approach. Michael Mulet Solon,Patrick Mink, Sandro Dernini, Marina Bortoletti, James Lomax
3.13. Ten years to achieve transformational change: The United Nations Decade of Action on Nutrition 2016-2025. Stineke Oenema
3.14. Towards a code of conduct for sustainable diets. Barbara Burlingame