Relevant bibliographies by topics / Sustainable and healthy diets

Academic literature on the topic 'Sustainable and healthy diets'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Sustainable and healthy diets"

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Hachem, Fatima, Davy Vanham, and Luis A. Moreno. "Territorial and Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 87S—103S. http://dx.doi.org/10.1177/0379572120976253.

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The rapid changes that societies have gone through in the last few decades have led to the increase in the prevalence of malnutrition in all its forms and to the degradation of natural resources and the environment. The change in the dietary habits and production systems are responsible for much of this change. Some territorial diets have been shown as potentially capable of reversing these trends by positively contributing to the health of people and the environment such as the Mediterranean Diet and the New Nordic Diet. In this paper, we review the contribution of these 2 diets to health and nutrition and to environmental, sociocultural, and economic sustainability proposing pertinent indicators. Learning from a culturally established diet and a constructed one, tradeoff could be reached to ensure better health and sustainability outcomes. Strong factors for achieving this goal lie in building on the sociocultural appropriation of diets, having the proper tools and indicators, investing in cross-sector collaboration and policy coherence, and having the necessary political support to push the agenda of sustainability forward.
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Chigumete, Tinatsei Gabriella, Seema Rath, Sean James Bosman, and Sunitha Chandrasekhar Srinivas. "Healthy Diets and Sustainable Development Goals." Indian Journal of Pharmacy Practice 9, no. 2 (June 1, 2016): 102–5. http://dx.doi.org/10.5530/ijopp.9.2.7.

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McCarthy, William J., and Zhaoping Li. "Healthy diets and sustainable food systems." Lancet 394, no. 10194 (July 2019): 214. http://dx.doi.org/10.1016/s0140-6736(19)31109-2.

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Einarsson, Rasmus, Gavin McCrory, and U. Martin Persson. "Healthy diets and sustainable food systems." Lancet 394, no. 10194 (July 2019): 215. http://dx.doi.org/10.1016/s0140-6736(19)31116-x.

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Archer, Edward, and Carl J. Lavie. "Healthy diets and sustainable food systems." Lancet 394, no. 10194 (July 2019): 214–15. http://dx.doi.org/10.1016/s0140-6736(19)31130-4.

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Nicholls, Jill, and Adam Drewnowski. "Toward Sociocultural Indicators of Sustainable Healthy Diets." Sustainability 13, no. 13 (June 28, 2021): 7226. http://dx.doi.org/10.3390/su13137226.

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Balancing the social, economic and environmental priorities for public health is at the core of the United Nations (UN) approaches to sustainable development, including the Sustainable Development Goals (SDGs). The four dimensions of sustainable diets are often presented as health, society, economics, and the environment. Although sustainable diet research has focused on health and the environment, the social and economic dimensions of sustainable diets and food systems should not be forgotten. Some research priorities and sociocultural indicators for sustainable healthy diets and food systems are outlined in this report. The present goal is to improve integration of the social dimension into research on food and nutrition security.
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Fanzo, Jessica. "Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?" Food Ethics 4, no. 2 (November 12, 2019): 159–74. http://dx.doi.org/10.1007/s41055-019-00052-6.

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Abstract The Sustainable Development Goals (SDGs) are considered a unifying global goal setting agenda that every country is meant to achieve. One of those goals, SDG2, promises to ensure food security and nutrition within sustainable food systems. However, achieving that goal is riddled with uncertainty because of the way in which the world currently produces and consumes foods. The global trends of diets and the food systems that produce those diets suggest that they are neither healthy nor sustainable, which has implications for achieving SDG2. This paper characterizes the current state of global diets and food systems, the concept of “healthy and sustainable diets,” and the ethical considerations to achieving healthy and sustainable diets for sustainable development.
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Davidove, Marian E., and Joseph W. Dorsey. "Breastfeeding: A Cornerstone of Healthy Sustainable Diets." Sustainability 11, no. 18 (September 11, 2019): 4958. http://dx.doi.org/10.3390/su11184958.

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On a global scale, the world faces impending food scarcity due to rapid population growth and the deleterious impact of climate breakdown on food production. In the absence of radical change, the most vulnerable and detrimentally affected could be the 2 billion additional inhabitants expected in the developing nations between now and 2050. A root cause of this future scenario is decreasing breastfeeding rates. As the Sustainable Development Goal of Zero Poverty brings the poor in these regions into the middle-classes, there will be an assimilation of Western dietary patterns such as formula feeding and increased intake of livestock and their by-products. Infant formula, the most common alternative to breastmilk, consequently emerges as a formidable driver in the compromise of global food, energy, and water systems. The enormous, intensive water consumption, extensive use of materials for packaging, high-demand use of energy resources in manufacturing, greenhouse gas (GHG) emissions from food miles transportation, and widespread generation of household waste make infant formula production a major environmental concern and a leading contributor to global heating. Exacerbated by population growth, using infant formula to replace breastfeeding irreparably harms societies, economies, and the environment around the world. There is an urgency in addressing the global sustainability impact of using infant formula to replace breastfeeding. It is the purpose of this commentary to demonstrate the social, economic, and environmental costs of using infant formula to replace breastfeeding and provide sufficient evidence to promote breastfeeding as the universal foundation of healthy sustainable diets.
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Fanzo, Jessica, and Claire Davis. "Can Diets Be Healthy, Sustainable, and Equitable?" Current Obesity Reports 8, no. 4 (October 25, 2019): 495–503. http://dx.doi.org/10.1007/s13679-019-00362-0.

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Green, Hilary, Pierre Broun, Douglas Cook, Karen Cooper, Adam Drewnowski, Duncan Pollard, Gary Sweeney, and Anne Roulin. "Healthy and sustainable diets for future generations." Journal of the Science of Food and Agriculture 98, no. 9 (March 25, 2018): 3219–24. http://dx.doi.org/10.1002/jsfa.8953.

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Dissertations / Theses on the topic "Sustainable and healthy diets"

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Wickramasinghe, Kremlin. "Quantifying the impact of policies addressing sustainable and healthy diets." Thesis, University of Oxford, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.711872.

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De, Ruiter Heine-Richard. "The implications of achieving healthy and environmentally sustainable diets for future land use in the United Kingdom." Thesis, University of Aberdeen, 2017. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=233445.

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The concept of sustainable diets has received increasing attention as it is recognised that several global challenges, such as malnutrition and mitigating pressures on global land resources, might be tackled together through changes in diets. This thesis has used the UK as a case study to analyse the implications of achieving healthy and environmentally sustainable diets for future land use. This thesis shows the total agricultural footprint of UK's food supply has decreased slightly over the last decades due to a lower ruminant livestock product supply. However, the total cropland footprint and its associated greenhouse gas emissions have increased, and these impacts are increasingly displaced overseas. Land use efficiency of the food supply was evaluated by combining agricultural and nutritional data. While a focus on calories and protein reflects favourably on cereals and oil crops, assessing a wider range of nutrients shows that roots & tubers and vegetables are important to “feed the UK” efficiently. Reducing land use associated with UK's food supply is possible while still meeting dietary requirements and this generally also lowers greenhouse gas emissions. Discretionary foods, such as coffee, tea and wine, and animal products should be reduced for a lower impact, but trade-offs were also identified. Four insights relevant for the wider literature were identified: a) the complexity of international trade complicates the assessment of sustainability due to difficulties linking production and consumption, b) there are different types of agricultural land, each with their own opportunity costs, c) new metrics for agricultural yield are needed, moving from “tonnes per hectare” to “people fed per hectare”, and d) the trade-offs between different environmental indicators are important. With an uncertain policy environment and a lack of willing among the population to make significant changes in their diets, the future of UK land use and diets is unclear.
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Trapani, Isabella. "Putting Food onto the Urban Agenda: How the City of Cape Town can increase access to sustainable and healthy diets through urban food governance." Master's thesis, Faculty of Science, 2021. http://hdl.handle.net/11427/33655.

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Rapid population growth, rising urbanisation, globalisation and technological progress have fundamentally changed how we produce and consume food. The majority of urban diets are now dominated by low intakes of fruit and vegetables and high intakes of highly processed, energy-dense and nutritionally poor foods. In Cape Town, South Africa, the impacts of this nutritional transition manifest themselves not only with hunger and undernutrition but also with overnutrition. Due to structural barriers in cities limiting access to healthy food, the urban poor are disproportionally affected by nutrition-related diseases. In addition to the impacts on human health, modern dietary patterns and food production significantly contribute to climate change, land-use change, deforestation and biodiversity loss, all of which threaten food and nutrition security. Considering these severe impacts on planetary health, urgent action enabling access to sustainable and healthy diets becomes imperative on both global and local scales. Local governments are at the forefront of the urban food challenge and can intervene through urban food governance; however, in South Africa, the food mandate is held by the national and provincial governments. This study reveals the strategic role the City of Cape Town can play when leveraging its constitutional powers, especially through mainstreaming food considerations into all municipal policies and processes, sustainable and healthy public procurement, regulating the private sector and supporting informal trade, encouraging sustainable local small-scale production of healthy food and the establishment of food gardens, expanding the local market structure, as well as through providing nutrition education. This research finds that despite the absence of an urban food mandate, there is great momentum for food to become a priority in the City of Cape Town. Remaining institutional challenges such as the lack of understanding of food security and the food system, political will, funding, capacity, and policy coherence must be overcome to tackle the urban food challenge. Multi-stakeholder collaboration was identified as a key element of effective urban food governance and should therefore be strengthened.
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Melim, Ema Margarida Gonçalves. "Achieving a planetary health diet: red meat and legumes availability in Portugal." Bachelor's thesis, [s.n.], 2019. http://hdl.handle.net/10284/8520.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição
Aims: The global food system has strong implications in the depletion of natural resources, biodiversity loss, greenhouse gas emissions and climate change. To face the current challenges, a planetary health diet was recently proposed by the EAT-Lancet Commission, serving as a guide to the implementation of diets aligned with the environmental boundaries of the planet. The aim of this paper is to compare the planetary health diet recommendations with the current consumption of legumes and red meat in Portugal, exploring different policy strategies that promote healthy and environmentally sustainable eating patterns in the country. Methods: Data from the Food and Agriculture Organization’s Food Balance Sheets regarding legumes and red meat supply was used, as well as Statistics Portugal data for production and consumption of red meat, and National Food, Nutrition and Physical Activity Survey concerning consumption of both legumes and red meat. Results: The national consumption of red meat is four times above (68g/day) the recommendations for a healthy and sustainable diet while legumes consumption is three times below (24g/day) what is recommended, reflecting a nutritional transition to a westernized food pattern, both unhealthy and unsustainable. Conclusions: Integrated policies that promote increased information and awareness regarding sustainable diets and effective changes in the food environment that facilitate sustainable food choices by consumers are essential to support a dietary shift in the country towards plant-based diets aligned with the planetary boundaries and sustainable development goals.
Objetivos: O sistema alimentar global tem fortes implicações na degradação ambiental do planeta e alterações climáticas. Recentemente, foi proposta uma dieta de saúde planetária pela EAT-Lancet Commission que serve de referência para a promoção de padrões alimentares alinhados com os limites ambientais do planeta. O objetivo deste estudo é analisar o consumo de leguminosas e de carne vermelha em Portugal no âmbito da recente referência planetária, explorando possíveis estratégias políticas que promovam a transição para uma alimentação ambientalmente mais sustentável no país. Metodologias: Foram utilizados dados das Balanças Alimentares da Food and Agriculture Organization relativos à disponibilidade de leguminosas e carne vermelha, dados estatísticos do Instituto Nacional de Estatística sobre produção e consumo de carne vermelha, e dados do Inquérito Alimentar Nacional e de Atividade Física relativamente ao consumo de leguminosas e carne vermelha. Resultados: O consumo nacional de carne vermelha encontra-se aproximadamente quatro vezes acima (68g/d) das recomendações para uma dieta de saúde planetária enquanto que o consumo de leguminosas se encontra três vezes abaixo (24g/d) do recomendado, refletindo uma transição nutricional para um padrão alimentar mais ocidentalizado, pouco saudável e insustentável. Conclusões: Políticas integradas que promovam a informação e a sensibilização para uma alimentação sustentável e a modificação do ambiente alimentar que facilite escolhas mais sustentáveis pelos consumidores são essenciais para que o padrão alimentar em Portugal se aproxime da dieta planetária, contribuindo ainda para os objetivos de desenvolvimento sustentável e alterações climáticas.
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Wyatt, Melissa Ann. "Sustainable Diets: Understanding Nutrition Educators' Perceptions." Thesis, The University of Arizona, 2015. http://hdl.handle.net/10150/560838.

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Background As the world population grows to 9.1 billion people, there is a need to feed all of these people. Agriculture will need to produce more food to feed the world. Agriculture is pressured by climate change with droughts and changes in seasonal patterns and needs to adapt to these changes. For nutritionists, there is a need to address non-communicable chronic diseases, such as obesity and diabetes. These diseases are highly problematic in the developed parts of the world. Additionally, addressing food security is also an issue as part of the world, a large portion of developing countries, experience hunger and diseases related to not having adequate nutritious foods. Sustainable diets are working to address the issues mentioned above. This idea of having a sustainable diet is not new and dates back to a 1986 commentary by Gussow and Clancy. However, it was later in 2010, that a definition was developed by the Food and Agriculture Organization of the United Nations (FAO). This general definition has provided research with a focus on what a sustainable diet is and which food groups are parts of a sustainable diet. Purpose The purpose of this study was to learn about the current knowledge of sustainable diets through conducting a search of peer-reviewed literature about what sustainable diets are and what foods are included. Finally, this study assessed what nutrition educators know about and what their perceptions are of sustainable diets. Methods A literature search was conducted using several databases, including PubMed and EBSCO Host, yielding a few thousand results. After reviewing the literature, questions were developed for a focus group (n=8 participants), interviews (n=9 participants), and a short survey (n=54 participants). The project participants were from the University of Arizona’s Department of Nutritional Sciences, Supplemental Nutrition Assistance Education Program (SNAP-Ed) and the Expanded Food and Nutrition Education Program (EFNEP). Participants were asked to participate in one of the session: focus group, interview, or short survey. Results Participants from the focus group and interviews indicated that there was potential for people to be healthy by participating in sustainable diet activities. There also was concern about cost of sustainable diets. Sustainable diets need to be culturally acceptable to get consumers to practice them. Finally, eating seasonally was important component of a sustainable diet. If nutrition educators were asked to teach sustainable diets to others many felt they need more information or resources on sustainable diets or need to research the topic. Participants in the short surveys indicated concerns about costs, nutritional adequacy and showed mixed results when asked about what foods would be part of a sustainable diet. Educators who took the survey also showed great interest in having more education to learn about sustainable diets. Conclusions Nutrition educators have concerns about sustainable diets, such as being nutritionally adequate and affordable to all people. Educators in the focus group and interviews showed that there is potential for people to be healthy by following sustainable dietary practices, like gardening. However, there seemed to be a need for more education on sustainable diets. Nutrition educators have limited knowledge of sustainable diets. Some have an idea of what sustainable diets are, while others have stated that they have not heard of sustainable diets. Nutrition educators surveyed show a great interest in attending a seminar, if offered, on this topic. In summary, sustainable diets are gaining attention of nutrition educators, especially if sustainability and food become part of the new dietary guidelines. A need for providing sustainable diet education to nutrition educators will be part of the future. Further research on knowledge of nutrition educators on different components of sustainable diets and development of an educational curriculum is necessary.
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Quarmby, Terence. "Safe, healthy and sustainable demolition." Thesis, Loughborough University, 2011. https://dspace.lboro.ac.uk/2134/9029.

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The £198M demolition industry sector is part of the construction industry, worth approximately £2.2bn in the UK p.a albeit such a small fraction it is nevertheless the largest provider of secondary building products, handles 32 million tonnes (approximately) of waste each year and is principally responsible for clearing brownfield sites in readiness for new build. Sustainable demolition activities are at the forefront of the UK Government and many NGO s policies on waste reduction, increased recycling and reclamation of waste building products at the end of life cycle. However, there are problems in developing more sustainable demolition processes based on historical methods of working, in particular, those involving manual handling activities. Whilst the UK construction industry boasts reduced accident and incident rates the demolition sectors rates are in the ascendency, rising by 43% overall from 1996 to 2009. That said, it would appear that those working within the sector are unaware of the rise in accidents which has steadily increased by 100% since 2000. Despite the demolition sector s increased use of mechanical applications for structural demolition, the prolonged and prolific method of stripping out buildings by hand remains a major risk and causal factor for injuries. The results of this research have identified the causation of such an increase in accident occurrence and has offered an insight into how the reduction of accident and incident may be accomplished. This research is unique in that practising exponents of the demolition sector have participated in providing exclusive evidence of methodology, accident reporting and waste handling protocols that give clear indications of a gulf in current thinking by government, NGO s and the enforcing authorities. The research has also identified failings in product and building design that create unsustainable conditions for safe, efficient and cost effective demolition, dismantling and handling of materials at end of life. This realisation also opens up the debate on the role of designers and their contribution to a safe and sustainable demolition process.
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Ede, James, Sophia Graine, and Chris Rhodes. "Moving Towards Sustainable Food Consumption : Identifying Barriers to Sustainable Student Diets." Thesis, Blekinge Tekniska Högskola, Sektionen för ingenjörsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-3354.

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Adopting more sustainable consumption habits has been identified as a necessary step in the progression towards a sustainable society. In the area of sustainable consumption, personal food behaviour represents a strong leverage point. University students have been identified as a strategic audience; habits established during this transformative period can track forward into later life. This study seeks to identify the barriers inhibiting students from eating more sustainably. Perceived benefits of eating more sustainably, student food preferences, and student definitions of sustainable food are also identified. Focus groups, surveys, and interviews were carried out at universities in Europe, North America and Australia. Results show that perceived cost of sustainable food and a lack of knowledge, time and availability were ubiquitous barriers preventing students from adopting more sustainable eating habits. In addition to gathering the perceptions of others, the authors’ understanding of the challenges and benefits of eating more sustainably was augmented by a month-long self-study. Results from the self-study show that it is feasible to eat more sustainably without incurring additional costs. Recommendations informed by the focus groups, surveys, interviews and self-study are made to help students overcome the barriers to eating more sustainably.
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Ibrahim, Sami Balla. "Modified poultry diets : an approach to sustainable animal production." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq25070.pdf.

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Fink, Leonie Linda Fink [Verfasser], and Angelika [Akademischer Betreuer] Ploeger. "Sustainable diets : Studies on German consumers' intention-behavior gap." Kassel : Universitätsbibliothek Kassel, 2020. http://d-nb.info/122556767X/34.

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Tulloch, Inga Anne. "The anti-proteinuric effects of unsaturated fatty acid diets in healthy rats." Thesis, University of Glasgow, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295329.

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Books on the topic "Sustainable and healthy diets"

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Sarlio, Sirpa. Towards Healthy and Sustainable Diets. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74204-5.

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The Ping Pong diet: A twenty-one point plan for sustainable weight loss. United States]: [CreateSpace Independent Publishing Platform], 2014.

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Pray, Leslie, ed. Sustainable Diets, Food, and Nutrition. Washington, D.C.: National Academies Press, 2019. http://dx.doi.org/10.17226/25192.

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Pray, Leslie, ed. Sustainable Diets, Food, and Nutrition. Washington, D.C.: National Academies Press, 2018. http://dx.doi.org/10.17226/25289.

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Kevany, Kathleen, and Paolo Prosperi. Routledge Handbook of Sustainable Diets. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003174417.

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Lean happy healthy you: 8 healthy habits for her happy life. [Place of publication not identified]: LuLu.com, 2016.

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Healthy slimming. Poole, Dorset: Javelin Books, 1985.

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Hunter, Danny, Emilita Monville-Oro, Bessie Burgos, Carmen Nyhria Rogel, Blesilda Calub, Julian Gonsalves, and Nina Lauridsen, eds. Agrobiodiversity, School Gardens and Healthy Diets. Abingdon, Oxon; New York, NY: Routledge, 2020.: Routledge, 2020. http://dx.doi.org/10.4324/9780429053788.

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Healthy weight loss. New York: DK Pub., 1999.

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Garrison, Lowery Deborah, and Weight Watchers International, eds. Weight watchers, cook quick, cook healthy. Birmingham, Ala: Oxmoor House, 1997.

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Book chapters on the topic "Sustainable and healthy diets"

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Drewnowski, Adam. "Sustainable, Healthy Diets: Models and Measures." In Sustainable Nutrition in a Changing World, 25–34. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-55942-1_2.

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Shankland, Amanda. "Practising agroecology for sustainable diets and healthy communities." In Routledge Handbook of Sustainable Diets, 69–79. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003174417-9.

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Fanzo, J., and H. Swartz. "Attaining a healthy and sustainable diet." In Sustainable diets: linking nutrition and food systems, 99–112. Wallingford: CABI, 2019. http://dx.doi.org/10.1079/9781786392848.0099.

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Pahlen, C. T. von der. "Climate change and sustainable and healthy diets." In Sustainable diets: linking nutrition and food systems, 32–41. Wallingford: CABI, 2019. http://dx.doi.org/10.1079/9781786392848.0032.

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Echandi, M. D., P. S. Masis, R. G. Viquez, and R. A. Rodriguez. "Sustainable and healthy gastronomy in Costa Rica: betting on sustainable diets." In Sustainable diets: linking nutrition and food systems, 225–31. Wallingford: CABI, 2019. http://dx.doi.org/10.1079/9781786392848.0225.

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Otekunrin, Olutosin A., and Oluwaseun A. Otekunrin. "Healthy and Sustainable Diets: Implications for Achieving SDG2." In Encyclopedia of the UN Sustainable Development Goals, 1–17. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-69626-3_123-1.

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Al-Jawaldeh, Ayoub, and Alexa Meyer. "3.1 Fiscal Policies for Healthy and Sustainable Diets." In Reshaping Food Systems to improve Nutrition and Health in the Eastern Mediterranean Region, 83–94. Cambridge, UK: Open Book Publishers, 2023. http://dx.doi.org/10.11647/obp.0322.11.

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Farmery, Anna K., and Jessica R. Bogard. "Realising the potential for aquatic foods to contribute to environmentally sustainable and healthy diets." In Routledge Handbook of Sustainable Diets, 106–18. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003174417-12.

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Nakamura, Teiji. "A Sustainable Healthy Diet." In Japan Nutrition, 163–78. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-6316-1_10.

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Rocha, Cecilia, and Daniela Spagnuolo. "Sustainable and Healthy Diets for Achieving the SDGs: The Role of Consumers." In Achieving the Sustainable Development Goals Through Sustainable Food Systems, 143–55. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-23969-5_8.

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Conference papers on the topic "Sustainable and healthy diets"

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Galazoula, Maria, Darren Greenwood, Adam Martin, and Janet Cade. "OP52 Sociodemographic determinants of healthy and sustainable diets in the UK." In Society for Social Medicine Annual Scientific Meeting Abstracts. BMJ Publishing Group Ltd, 2022. http://dx.doi.org/10.1136/jech-2022-ssmabstracts.51.

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Hachem, Fatima, Lina Mahy, Sumantra Ray, Vijay Kumar, Jorgen Johnsen, and Kanan Raman. "7 Nutrition and global challenges: resilient food systems for healthy and sustainable diets." In Oral Presentations and Abstracts from the 6th International Summit on Medical and Public Health Nutrition Education and Research, September 2020. BMJ Publishing Group Ltd, 2022. http://dx.doi.org/10.1136/bmjnph-2022-nnedprosummit.7.

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Bridge, G., J. Vogt, B. Armstrong, X. Schmidt Rivera, A. Sandhu, and S. Stetkiewicz. "56. Understanding the impact of COVID-19 on healthy and sustainable diets and wellbeing in UK parents." In EurSafe 2022. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-939-8_56.

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Rejman, Krystyna, Marzena Jeżewska-Zychowicz, and Grzegorz Ganczewski. "Understanding the Concept of Sustainable Food Consumption – whether it will Reduce Meat Consumption." In 14th International Scientific Conference "Rural Environment. Education. Personality. (REEP)". Latvia University of Life Sciences and Technologies. Faculty of Engineering. Institute of Education and Home Economics, 2021. http://dx.doi.org/10.22616/reep.2021.14.041.

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Despite the evidence-based health and environment benefits of sustainable diets and the urgent need to change consumption patterns in well-developed countries into plant-based diet, people are reluctant to limit meat consumption. The aim of the study was to examine the attachment to meat consumption in a group of Polish consumers and whether it depends on an understanding of the concept of sustainable food consumption (SFC). The study was carried out using the Computer Assisted Web Interview method on a sample of 199 consumers, who met two criteria of inclusion: age (20 - 65 years old) and not excluding meat from the diet. The questionnaire included a tool to measure the attachment to eating meat in 4 dimensions: hedonism, affinity, entitlement, and dependence. The analysis of the results was carried out in the Statistica software. Pearson Chi-squared test and Student’s t-test were performed to investigate the significance of differences between the two variables (p≤0.05). In the surveyed group only 35 % of respondents interpreted the term of sustainable food consumption correctly and among them there were more people with higher education. Interviewees were rather strongly attached to eating meat and this was firstly due to the belief in human right to eat meat, secondly – taste preferences and hedonism, thirdly ‒ dependence on eating meat. The ethical motives (affinity) were rated lowest, but significantly higher by respondents understanding the concept of sustainable diet. Their opinions on all aspects of attachment to eating meat were more pro-environmental than those of respondents who did not understand the idea (although the differences in the opinions were not statistically significant). Our results indicate the need to implement effective educational programs that will show all benefits of a sustainable diet to provide consumers with reliable knowledge and on this basis influence their attitudes and support them in making healthier and more sustainable choices in the food market.
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NICOLAE, Cristina-Andreea, and Mihai Ioan ROȘCA. "FOOD AND SUSTAINABILITY – ROMANIANS’ EXPECTATIONS." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2021/10/02.

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The production, processing and distribution of the food we buy and eat put a strain on the environment and the health of the planet. For this reason, by taking a closer look at our eating habits and reconsidering the food we consume, we can significantly reduce our environmental footprint. Using the data sets from the most recent Special Eurobarometer report, the main goal of this paper is to offer a fresh and updated perspective regarding the food shopping and consumption behaviour of Romanian citizens. To understand the attitudes of Romanians towards food and sustainability, this study aims to uncover what are the main factors that drive food purchases and examine what would help citizens adopt a healthy and sustainable diet. Data analysis revealed that when purchasing food, Romanians put taste, food security and price above sustainability matters. Furthermore, Romanians are more likely to adopt a healthy and sustainable diet for personal reasons (their own health), rather than the protection of the environment. Responses are compared between different sociodemographic groups and with other countries from the European Union. These findings can guide the development of national educational strategies that can limit environmental degradation in Romania and lead to real behavioural changes.
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Hossen, Md Showrov, and Dip Karmoker. "Predicting the Probability of Covid-19 Recovered in South Asian Countries Based on Healthy Diet Pattern Using a Machine Learning Approach." In 2020 2nd International Conference on Sustainable Technologies for Industry 4.0 (STI). IEEE, 2020. http://dx.doi.org/10.1109/sti50764.2020.9350439.

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Dickel, Franziska. "Mixed diets — the key to a healthy life?" In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.114294.

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Cardoso, Gabriel, Rafael Costa, Ronnie Paskin, and Rejane Spitz. "VRestaurant: challenges and opportunities in developing immersive projects in times of social distance." In LINK 2021. Tuwhera Open Access, 2021. http://dx.doi.org/10.24135/link2021.v2i1.120.

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VRestaurant is an installation of electronic art, design, gastronomy and multi-sensoriality. Its objective is to explore the potential of virtual reality (VR) to discuss issues related to healthy eating and sustainability. In it, we articulate academic research, linked to the Electronic Art Laboratory at PUC-Rio, with design project development practices, to achieve, through experimentation, an innovative result that contributes to changing people's behavior towards the future of food on the planet. For this, we searched for conceptions of experiences in VR, as well as “teaching-learning” methodologies (ALVES, 2008) in Design. In the methodology we use theoretical, field research, brainstorming and development. We work in a cyclical format, where each step is evaluated and validated. In the conceptual field, we ask: In 2050 will we be able to feed 10 billion people in a healthy and sustainable way to the planet? Humans produce food on a scale that has affected the climate and diverse ecosystems. The conversion of forests to pastures harms the migration of birds and alters the rain and planting periods. The foods produced are often of low nutritional value, which leads to unhealthy diets, causing malnutrition and obesity. Therefore, through awareness, engagement and emotion, we provide participants with a reflection that will stimulate changes in individual behavior, which can generate broader social changes. In the field of Design, we chose VR and its immersiveness, interactivity, multi-sensoriality and sense of presence, to provoke in the user a concrete experience. These areas are capable of producing emotional reactions in human beings. The feeling of experiencing an unfamiliar environment can be a pleasant experience for some and a difficult one for others. However, these sensations added to VR are invariably strong and impactful (SPITZ, 2021). With the restrictions imposed by Sars-Cov-2, the activities were directed to our homes, bringing a reality mediated by screens, which can be exhausting. Immersive technologies make these activities and contact with other people more enjoyable. Interactive possibilities also provide greater collaboration in task development. These potential allies to remote communication were the guiding points of VRestaurant. The development team is multidisciplinary, made up of professors, graduate students, undergraduates, professionals in design, gastronomy, arts, law, architecture, software engineering and cinema. By ensuring that each area is dealt with by those who have expertise, or who show interest in going deeper, even without experience. In our processes, we adapt the universe of VR headsets, through schematic representations, storyboards, videos, animations and text documents, always shared for everyone's analysis and consideration. The result of the process observed in the team is partial, but we conclude that in this multiplicity of profiles, origins and ages, there is a rich exchange of knowledge where subject “A” learns and teaches simultaneously with subject “B”. This approach, which prioritizes horizontal relationships (FREIRE, 1987), generated a vast theoretical, experimental and practical repository, in addition to an environment for creative development. Our academic and technical contribution demonstrates that working on the creation of VRestaurant also represented emotional support for the team in times of pandemic.
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MADALENO, ISABEL MARIA. "URBAN AGRICULTURE AND FOOD SOVEREIGNTY IN LATIN AMERICA: EXAMPLES OF NUTRITIOUS DIETS." In SUSTAINABLE CITY 2022. Southampton UK: WIT Press, 2022. http://dx.doi.org/10.2495/sc220261.

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Felföldi, János. "Capacity building on the field of Life Sciences – fields to articulate project ideas for CARPE partners." In CARPE Conference 2019: Horizon Europe and beyond. Valencia: Universitat Politècnica València, 2019. http://dx.doi.org/10.4995/carpe2019.2019.10197.

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Within the Faculty of Economics and Business (UD) our research group focuses on Lifestyle and Health Sciences. We define health as a complex psycho-bio and social phenomenon and the overall goal is to promote, assist and implement Sustainable Lifestyle. However Sustainable Lifestyle has many corresponding scientific sub-categories, beyond our activities we concentrate on (1) the present trends and future potential of sustainable food consumption, covering special consumer demands on functional food, organic, ethical , fairly traded, LOHAS and local products, plant-based diet and cultured (lab-grown) meat, Sustainable European traditional pig (Fatty Pig) etc., (2) Short Food Supply Chain, (3) renewable energy, and (4) the economic, social, health preserving effects of physical activity. Our aim is to run professional lifestyle studies focusing on actual research issues of Health Industry. Within the scope of Sustainable Lifestyle we wish to contribute to general awareness-raising about Health Economy with a special attention on social health-consciousness. Our proposal initiates seek future collaborations with CARPE members due to 1. Organisation of joint educational (bachelor, master and PhD) events; 2. Exchange of students; 3. Exchange of teaching and research staff; 5. Exchange of articles, publications and other scientific information; 6. Organisation of common scientific conferences.
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Reports on the topic "Sustainable and healthy diets"

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Fred, Paccaud, Meier Matthias, and Schipper Ori. Healthy diets from a sustainable food production system. Swiss National Science Foundation (SNSF), June 2020. http://dx.doi.org/10.46446/publication_nrp69.2020.1.en.

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Ruel, Marie T., and Jessica Fanzo. Nutrition and climate change: Shifting to sustainable healthy diets. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/9780896294257_08.

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Ruben, Ruerd, Delia Grace, and Mark Lundy. Supporting consumer choices toward healthy, safe, and sustainable diets in low- and middle-income countries. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133955.

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.
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Carlile, Rachel, Matthew Kessler, and Tara Garnett. What is food sovereignty? TABLE, May 2021. http://dx.doi.org/10.56661/f07b52cc.

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Food sovereignty, “the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems,” is often discussed as an alternative political framework and approach to food security (Nyéléni, 2007). Food sovereignty has grown as a countermovement to the growing dominance of industrial agricultural practices, the increasing power of corporations in the global food system, and the convergence of diets towards more imported and processed foods. This explainer explores food sovereignty as a concept and movement, how it differs from the concept of food security, criticisms of the movement, and evolving definitions.
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Ruel, Marie T., and Inge D. Brouwer. Transforming food systems to achieve healthy diets for all. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/9780896293991_03.

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Pauw, Karl, Olivier Ecker, James Thurlow, and Andrew R. Comstock. Costing healthy diets and measuring deprivation: New indicators and modeling approaches. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134881.

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Research Institute (IFPRI), International Food Policy. Inclusive food system transformations for healthy diets: National experiences with a global challenge. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133680.

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Snel, H., D. M. Vernooij, and A. P. Bos. Dairy’s contribution towards healthy and nutritious diets in Ethiopia : Exploring transition pathways for Ethiopia’s dairy sector. Wageningen: Wageningen Centre for Development Innovation, 2022. http://dx.doi.org/10.18174/583086.

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Raneri, Jessica E., Gina Kennedy, Trang Nguyen, Sidrig Wertheim-Heck, Ha Do, and Phuong Hong Nguyen. Determining key research areas for healthier diets and sustainable food systems in Viet Nam. Washington, DC: International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133433.

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