Journal articles: '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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Ivashura, Andrii, Oksana Borysenko, and Maryna Tolmachova. "Sustainable eating behavior." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 4 (10) (December 30, 2021): 88–93. http://dx.doi.org/10.20998/2413-4295.2021.04.12.

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With the growing impact of agriculture and modern food processing on the natural environment and growing concerns about all aspects of their sustainability, urgent solutions are required to promote healthy, low-impact diets. Sustainable diets are those with low environmental impact and high availability that ensure food and nutritional security. A comprehensive overview of different approaches to the analysis of sustainable eating behavior is provided. It is argued that preserving the environment is critical, including in designing programs to improve health, address inequalities in affordability, food access and availability in food system models. However, dietary advice and food policy should not be based solely on the environmental aspect of sustainability and should be carefully formulated. Economy, culture and other sociological factors should be taken into account in appropriate policies when planning ways to provide adequate nutrition to the population. It is emphasized that building sustainable food systems that support healthy communities requires a multidimensional, interdisciplinary approach. A sustainable healthy diet is based on improving the energy balance and changing the diet towards a predominantly plant-based diet, which is in line with the data on healthy eating. Updating national guidelines to reflect the latest data on healthy diets may in itself be important for improving health and reducing environmental impact, and may not only clearly define but expand the criteria for sustainability. Key principles of environmental sustainability and well-being are applied in shaping a national sustainable food strategy and are directly related to food production and consumption. To implement an integrated health and environment modeling framework, it is necessary to take different approaches to sustainable nutrition, motivating environmental, food security and public health goals. To develop a methodology for assessing indicators of sustainable nutrition, it is important to simultaneously take into account all aspects: nutritional value of products, indicators of environmental impact, availability of products, climatic, geographic and national characteristics. This methodology will allow to make competent decisions in the field of food production and consumption, will help to minimize the negative impact on the natural environment through sustainable eating behavior.

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Ghammachi, Nadine, Seema Mihrshahi, and Rimante Ronto. "Web-Based Experiential Nutrition Education Intervention “The Green Hub” to Promote Sustainable and Healthy Diets among Young Adults in Australia." Sustainability 14, no. 22 (November 16, 2022): 15207. http://dx.doi.org/10.3390/su142215207.

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Background: Sustainable and healthy dietary patterns can help achieve both optimal health and reduce environmental impacts. They involve the increased intake of plant-based foods which are local and seasonal, and reduced intake of animal-derived foods and food wastage. There is emerging evidence regarding the use and effectiveness of web-based health promotion programs to improve diet related behaviours especially in young adults. This study investigated the effectiveness of the “Green Hub” pilot study, a four-week web-based experiential nutrition education intervention to promote sustainable and healthy diets among young adults in Australia. Methods: This study used a pre-/post-study design with process evaluation. The four-week intervention integrated modules on different aspects of a sustainable and healthy diets and was delivered through a private Facebook group. Eligible participants were young adults between the age of 18–25 years old residing in Australia. Results: Out of 19 participants who consented, 17 participants completed the program. Two thirds of participants (67%) stated that they were familiar with the sustainable and healthy diet concept but only 33% were able to define this concept comprehensively. The post-intervention survey resulted in improved knowledge, attitudes, and motivation to adopt more sustainable eating patterns. Conclusion: The “Green Hub” experiential nutrition education program showed positive impact on participants’ willingness to adopt sustainable and healthy diets. The findings of this pilot study will inform future larger scale studies and policy development on improving sustainable and healthy diets among young adults.

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Koehn, J. Zachary, Edward H. Allison, Christopher D. Golden, and Ray Hilborn. "The role of seafood in sustainable diets." Environmental Research Letters 17, no. 3 (March 1, 2022): 035003. http://dx.doi.org/10.1088/1748-9326/ac3954.

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Abstract Recent discussions of healthy and sustainable diets encourage increased consumption of plants and decreased consumption of animal-source foods (ASFs) for both human and environmental health. Seafood is often peripheral in these discussions. This paper examines the relative environmental costs of sourcing key nutrients from different kinds of seafood, other ASFs, and a range of plant-based foods. We linked a nutrient richness index for different foods to life cycle assessments of greenhouse gas (GHG) emissions in the production of these foods to evaluate nutritional benefits relative to this key indicator of environmental impacts. The lowest GHG emissions to meet average nutrient requirement values were found in grains, tubers, roots, seeds, wild-caught small pelagic fish, farmed carp and bivalve shellfish. The highest GHG emissions per nutrient supply are in beef, lamb, wild-caught prawns, farmed crustaceans, and pork. Among ASFs, some fish and shellfish have GHG emissions at least as low as plants and merit inclusion in food systems policymaking for their potential to support a healthy, sustainable diet. However, other aquatic species and production methods deliver nutrition to diets at environmental costs at least as high as land-based meat production. It is important to disaggregate seafood by species and production method in ‘planetary health diet’ advice.

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Ghammachi, Nadine, Putu Novi Arfirsta Dharmayani, Seema Mihrshahi, and Rimante Ronto. "Investigating Web-Based Nutrition Education Interventions for Promoting Sustainable and Healthy Diets in Young Adults: A Systematic Literature Review." International Journal of Environmental Research and Public Health 19, no. 3 (February 1, 2022): 1691. http://dx.doi.org/10.3390/ijerph19031691.

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Background: Our current rapidly growing food systems are imposing a heavy burden on both environmental sustainability and human health. Sustainable and healthy diets aim to promote optimal health and have a minimal environmental impact. This study aimed to critically review and synthesise the evidence on the effectiveness of web-based nutrition education interventions aiming to promote sustainable and healthy diets among young adults. Methods: A systematic search of four databases (Medline, PsycINFO, Scopus, and Embase) was conducted in March 2021. Studies were included if they used an online platform to deliver the intervention to young adults and measured at least one aspect of sustainable and healthy diets, such as plant-based food intake, food waste, and local and seasonal produce. Of the 2991 studies, a total of 221 full-text articles were assessed for eligibility of which 22 were included in the final review. Results: A majority of the studies (82%) targeted fruit and vegetable consumption, and close to a quarter of studies (23%) targeted other aspects of a sustainable and healthy diet, such as red meat intake. Only one study included multiple aspects of a sustainable and healthy diet. Program delivery outcomes reported overall positive feedback and engagement. Conclusion: This review suggests that web-based interventions may be effective in promoting some sustainable diet-related outcomes in young adults. However, there is a need for developing and evaluating future programs to promote sustainable diets more comprehensively in order to help young adults make healthy and sustainable food choices.

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Aldaya, Maite M., Francisco C. Ibañez, Paula Domínguez-Lacueva, María Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, and María José Beriain. "Indicators and Recommendations for Assessing Sustainable Healthy Diets." Foods 10, no. 5 (May 2, 2021): 999. http://dx.doi.org/10.3390/foods10050999.

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Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments’ policies. This critical and comprehensive review analyzes indicators and approaches to “sustainable healthy diets” published in the literature since this discipline’s emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.

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Willett, Walter C., Frank B. Hu, Eric B. Rimm, and Meir J. Stampfer. "Building better guidelines for healthy and sustainable diets." American Journal of Clinical Nutrition 114, no. 2 (April 19, 2021): 401–4. http://dx.doi.org/10.1093/ajcn/nqab079.

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Mullen, Anne. "Costs of healthy, sustainable diets around the world." Nature Food 2, no. 12 (December 2021): 911. http://dx.doi.org/10.1038/s43016-021-00445-z.

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Kennedy, Eileen T., Judith L. Buttriss, Isabelle Bureau‐Franz, Petra Klassen Wigger, and Adam Drewnowski. "Future of food: Innovating towards sustainable healthy diets." Nutrition Bulletin 46, no. 3 (August 15, 2021): 260–63. http://dx.doi.org/10.1111/nbu.12523.

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Willett, Walter, Johan Rockström, and Brent Loken. "Healthy diets and sustainable food systems – Authors' reply." Lancet 394, no. 10194 (July 2019): 215–16. http://dx.doi.org/10.1016/s0140-6736(19)31101-8.

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Leonard, Ursula. "Sustainable healthy diets: Missing pieces of the puzzle." Boolean 2022 VI, no. 1 (December 6, 2022): 209–14. http://dx.doi.org/10.33178/boolean.2022.1.34.

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Climate change has become a prominent topic in the media. There is clear evidence that an increase in greenhouse gases is causing global warming, above what is typical, which is resulting in more extreme weather events. It is estimated that the food system accounts for up to one-third of the total emissions produced globally, therefore, urgent changes are required. In addition, the food system is providing unhealthy diets for many. A sustainable diet must address environmental, social, economic, and health-related challenges. Dietary change is one solution to making diets more sustainable, including increases in fruit and vegetables, legumes, nuts and seeds, and whole grains and decreases in ruminant meats and discretionary foods. Food-based dietary guidelines will be an important policy tool in communicating these changes to the population, however, to date the messages are inconsistent. Experimental data are lacking and will be required to fully assess the effectiveness and safety o sustainable diets. The MyPlanetDiet study will help address these gaps and make an important contribution to the development of sustainable guidelines both in Ireland and globally.

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Atabilen, Büşra, and Yasemin Akdevelioğlu. "Evaluation of Popular Diets for Sustainability." World Nutrition 12, no. 4 (December 31, 2021): 70–82. http://dx.doi.org/10.26596/wn.202112470-82.

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According to the State of Food Security and Nutrition in the World 2021 report, between 720 and 811 million people in the world faced hunger. Therefore, transforming food systems for food security, improved nutrition and affordable healthy diets for all is important issue in the fight against hunger. Healthy diets can also play a considerable role in increasing the sustainability of food systems. But can all healthy diets also be considered sustainable diets? Sustainable diets are low in environmental effects, culturally acceptable, accessible, economically viable, nutritionally adequate, safe, and healthy. As can be understood from the definition, being healthy can actually be considered as one of the conditions necessary for the sustainability of diets. While examining diets in terms of sustainability, aspects such as environmental effects, cultural acceptability and economic accessibility should also be evaluated. The aim of this review is to evaluation sustainability of popular diets eaten for their health effects, applied by many people to achieve weight loss, or to prevent or provide treatment for various diseases.

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Kumanyika, Shiriki, Ashkan Afshin, Mary Arimond, Mark Lawrence, Sarah A. McNaughton, and Chizuru Nishida. "Approaches to Defining Healthy Diets: A Background Paper for the International Expert Consultation on Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 7S—30S. http://dx.doi.org/10.1177/0379572120973111.

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Background: Healthy diets promote optimal growth and development and prevent malnutrition in all its forms, including undernutrition, obesity, and diet-related noncommunicable diseases (NCDs). Objective: This background paper for the International Expert Consultation on Sustainable Healthy Diets characterizes healthy diets and their implications for food system sustainability. Methods: Three complementary approaches to defining healthy diets are compared: World Health Organization (WHO) guidelines or recommendations developed between 1996 and 2019; 2017 Global Burden of Disease (GBD) risk factor study estimates of diet-related risk–outcome associations; and analyses associating indices of whole dietary patterns with health outcomes in population studies and clinical trials. Results: World Health Organization dietary recommendations are global reference points for preventing undernutrition and reducing NCD risks; they emphasize increasing intakes of fruits, vegetables (excepting starchy root vegetables), legumes, nuts, and whole grains; limiting energy intake from free sugars and total fats; consuming unsaturated rather than saturated or trans fats; and limiting salt intake. Global Burden of Disease findings align well with WHO recommendations but include some additional risk factors such as high consumption of processed meat; this approach quantifies contributions of diet-related risks to the NCD burden. Evidence on whole dietary patterns supports WHO and GBD findings and raises concerns about potential adverse health effects of foods with high levels of industrial processing. Conclusions: Implied shifts toward plant foods and away from animal foods (excepting fish and seafood), and for changes in food production systems have direct relevance to the sustainability agenda.

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Moreno, Luis A., Rosan Meyer, Sharon M. Donovan, Olivier Goulet, Jess Haines, Frans J. Kok, and Pieter van't Veer. "Perspective: Striking a Balance between Planetary and Human Health—Is There a Path Forward?" Advances in Nutrition 13, no. 2 (November 27, 2021): 355–75. http://dx.doi.org/10.1093/advances/nmab139.

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ABSTRACT The global adoption of predominantly plant-based, sustainable, healthy diets will help reduce the risk of obesity- and malnutrition-related noncommunicable diseases while protecting the future health of our planet. This review examines the benefits and limitations of different types of plant-based diets in terms of health and nutrition, affordability and accessibility, cultural (ethical and religious) acceptability, and the environment (i.e., the 4 pillars underlying sustainable healthy diets). Results suggest that, without professional supervision, traditional plant-based diets (vegan, vegetarian, and pescatarian diets) can increase the risk of nutritional deficiencies among infants, children/adolescents, women, pregnant/lactating women, and the elderly. In contrast, flexitarian diets and territorial diversified diets (TDDs; e.g., Mediterranean and New Nordic diets) that include large quantities of plant-sourced foods, low amounts of red meat, and moderate amounts of poultry, fish, eggs, and dairy can meet the energy and nutrition needs of different populations without the need for dietary education or supplementation. Compared with vegan, vegetarian, and pescatarian diets, more diverse flexitarian diets and TDDs are associated with reduced volumes of food waste and may be more acceptable and easier to maintain for people who previously followed Western diets. Although flexitarian diets and TDDs have a greater impact on the environment than vegan, vegetarian, and pescatarian diets, the negative effects are considerably reduced compared with Western diets, especially if diets include locally sourced seasonal foods. Further studies are required to define more precisely optimal sustainable healthy diets for different populations and to ensure that diets are affordable and accessible to people in all countries.

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Pires, Sara M., Sofie T. Thomsen, Maarten Nauta, Morten Poulsen, and Lea S. Jakobsen. "Food Safety Implications of Transitions Toward Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 104S—124S. http://dx.doi.org/10.1177/0379572120953047.

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Despite increased political attention, foodborne diseases still cause a substantial public health, economic, and social burden worldwide. Children younger than 5 years, people living in developing regions, and in the poorest areas of the world are disproportionally affected, bearing a large proportion of the global burden of foodborne disease. Yet, food safety is a prerequisite to ensuring food security globally: Foods that are responsible for important food safety problems are also crucial to ensure food security in some regions and are essential sources of nutrition. Moreover, together with calls for action to meeting international sustainable development goals, global efforts to promote food security and healthy diets have now highlighted the need to modify food systems globally. This article therefore explores the food safety dimensions of transitions toward food systems that promote sustainable healthy diets. The current body of evidence points to the combined health and environmental benefits of shifting toward a more plant-based diet, including vegetables and fruits, nuts, pulses, and whole grains. As a shift toward more plant-based diets may also lead to higher exposures to chemicals or pathogens present in these foods, an evaluation of food safety implications of such transitions is now imperative. We conclude that several synergies between public health, environmental, and food safety strategies can be identified to support dietary transitions.

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Lewis, Meron, Sarah A. McNaughton, Lucie Rychetnik, and Amanda J. Lee. "Cost and Affordability of Healthy, Equitable and Sustainable Diets in Low Socioeconomic Groups in Australia." Nutrients 13, no. 8 (August 23, 2021): 2900. http://dx.doi.org/10.3390/nu13082900.

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Few Australians consume a healthy, equitable and more sustainable diet consistent with the Australian Dietary Guidelines (ADGs). Low socioeconomic groups (SEGs) suffer particularly poor diet-related health problems. However, granular information on dietary intakes and affordability of recommended diets was lacking for low SEGs. The Healthy Diets Australian Standardised Affordability and Pricing protocol was modified for low SEGs to align with relevant dietary intakes reported in the National Nutrition Survey 2011–2012(which included less healthy and more discretionary options than the broader population), household structures, food purchasing habits, and incomes. Cost and affordability of habitual and recommended diets of low SEGs were calculated using prices of ‘standard brands’ and ‘cheapest options’. With ‘standard brands’, recommended diets cost less than habitual diets, but were unaffordable for low SEGs. With ‘cheapest options’, both diets were more affordable, but recommended diets cost more than habitual diets for some low SEGs, potentially contributing to perceptions that healthy food is unaffordable. The study confirms the need for an equity lens to better target dietary guidelines for low SEGs. It also highlights urgent policy action is needed to help improve affordability of recommended diets.

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Jarmul, Stephanie, Zara Liew, Andrew Haines, and Pauline Scheelbeek. "Climate change mitigation in food systems: the environmental and health impacts of shifting towards sustainable diets, a systematic review protocol." Wellcome Open Research 4 (December 17, 2019): 205. http://dx.doi.org/10.12688/wellcomeopenres.15618.1.

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Food systems contribute greatly to global climate change due to their substantial contributions to greenhouse gas emissions, water use, and resource allocation. In addition, current food systems fail to deliver healthy and sustainable foods for all, with obesity as well as undernourishment remaining a pertinent global issue. Mounting pressures such as population growth and urbanisation urge rapid and transformational adaptations in food systems to sustainably feed a growing population. Sustainable diets have been promoted as a potential climate change mitigation strategy, and are characterized by high plant based foods and reduced animal-sourced and processed foods. While the evidence base on the potential health and environmental impacts of shifts towards sustainable diets has been growing rapidly over the past decade, there has been no recent synthesis of the evidence surrounding the health and climate mitigation benefits of sustainable consumption patterns. This systematic review will synthesize the evidence of both empirical and modelling studies assessing the direct health outcomes (such as all-cause mortality and body mass index) as well as environmental impacts (greenhouse gas emissions, land use, water use etc.) of shifts towards sustainable diets. Eight literature databases will be searched to identify studies published between 1999-2019 that report both health and environmental outcomes of sustainable diets. Evidence will be mapped and subsequently analysed based on the comparability of results and reported outcomes.

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Kim, Jeong-Weon. "College Students’ Perception on Sustainable Diets." Korean Association of Practical Arts Education 35, no. 3 (September 30, 2022): 1–20. http://dx.doi.org/10.24062/kpae.2022.35.3.1.

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With with rapid change of climate, sustainable diets considering environmental, economic and social aspects of food system emerged as an important concept worldwide. In this study, the college students’ perceptions on sustainable diets were examined to diagnose their level of understanding and to be used for their future education. The basic data were collected from 115 college students taking an on-line class on food and diets in 2020 and 2021 located in Seoul. The word files of each report were analyzed by using Taguette program, an open-source software for qualitative research and Microsoft Excel. The results were as following. Firstly, the words occurred in the respondents’ mind by sustainable diets were health, environment, being eco-friendly, nutrition/nutrients in order. Abstract concepts occurred by sustainable diets were Health and nutrition, environment and being eco-friendly, and definite concepts related with food were vegetables, organic/no pesticide vegetables, local food, fruits, cooked rice for positive aspect and fast food/instant food, food waste for negative aspect. Secondly, the phrases describing the characteristics of sustainable vs non-sustainable diets were suggested as eco-friendly vs environmental contamination/destroy, health vs non-health, nutritionally balanced diet vs non-balanced diet/diet, eating proper amount vs overeating/eating at night, natural food vs processed food, vegetarian diet/vegetables vs meat diet/meat. Based on the results, the respondents seemed to perceive that sustainable diets are eco-friendly, healthy and nutritionally balanced diets by consuming proper amount of natural or vegetable food rather than process food. Thirdly, the definition of sustainable diets described as a sentence could be categorized into 9 groups by the key words of environment, health, and future. And the most frequent one was a diet that protects environment as well as human health. Above results showed that the respondents do not perceive social and economic aspects of sustainable diets other than envrionment and health when compared with the defition of FAO, the 3rd National Food Education Plan and concept of sustainability. Therefore, social and economic aspects of sustainable diet along with environment and health should be stressed and further education needs to be provided for college students to practice sustainable diets in their daily life.

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Wiseman, Sheila A., Mariska Dötsch-Klerk, Nicole Neufingerl, and Fernanda de Oliveira Martins. "Future Food: Sustainable Diets for Healthy People and a Healthy Planet." International Journal of Nutrology 12, no. 01 (September 2019): 023–28. http://dx.doi.org/10.1055/s-0039-1695714.

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AbstractThe current food system is associated with poor health outcomes, food insecurity, and significant environmental damage. While, globally, more than enough food calories are produced than theoretically needed, this does not guaranty a good quality diet for all. At the same time, the environmental pressures of the current food system threaten several planetary boundaries, which define the environmental limits within which humans can safely operate. This narrative review gives a brief overview of the shortcomings of the current food system regarding its impact on nutrition, health, and the environment. It outlines recent advancements in the development of guidelines for a healthy and sustainable diet and discusses options on how to realize such a dietary transformation, involving all stakeholders in the food value chain.

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Clark, Michael, Jennie Macdiarmid, Andrew D. Jones, Janet Ranganathan, Mario Herrero, and Jessica Fanzo. "The Role of Healthy Diets in Environmentally Sustainable Food Systems." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 31S—58S. http://dx.doi.org/10.1177/0379572120953734.

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Background: The global food system is directly linked to international health and sustainability targets, such as the United Nation’s Sustainable Development Goals, Paris Agreement climate change targets, and the Aichi Biodiversity Targets. These targets are already threatened by current dietary patterns and will be further threatened by 2050 because of a growing population and transitions toward diets with more calories, animal-source foods, and ultra-processed foods. While dietary changes to healthier and predominantly plant-based diets will be integral to meeting environmental targets, economic, social, and cultural barriers make such dietary transitions difficult. Objective: To discuss the role of healthy diets in sustainable food systems and to highlight potential difficulties and solutions of transitioning toward healthier dietary patterns. To do so, we synthesize global knowledge and conduct a series of case studies on 4 countries that differ in their social, economic, political, and dietary contexts: Brazil, Vietnam, Kenya, and Sweden. Conclusions: No single “silver bullet” policy solution exists to shift food choices toward sustainable healthy diets. Instead, simultaneous action by the public sector, private sector, and governments will be needed.

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Lawrence, Mark A., Sharon Friel, Kate Wingrove, Sarah W. James, and Seona Candy. "Formulating policy activities to promote healthy and sustainable diets." Public Health Nutrition 18, no. 13 (August 18, 2015): 2333–40. http://dx.doi.org/10.1017/s1368980015002529.

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AbstractObjectiveTo develop a policy formulation tool for strategically informing food and nutrition policy activities to promote healthy and sustainable diets (HSD).DesignA policy formulation tool consisting of two complementary components was developed. First, a conceptual framework of the environment–public health nutrition relationship was constructed to characterise and conceptualise the food system problem. Second, an ‘Orders of Food Systems Change’ schema drawing on systems dynamics thinking was developed to identify, assess and propose policy options to redesign food systems.SettingFood and nutrition policy activities to promote HSD have been politicised, fragmented and lacking a coherent conceptual and strategic focus to tackle complex food system challenges.ResultsThe tool’s conceptual framework component comprises three integrated dimensions: (i) a structure built around the environment and public health nutrition relationship that is mediated via the food system; (ii) internal mechanisms that operate through system dynamics; and (iii) external interactions that frame its nature and a scope within ecological parameters. The accompanying schema is structured around three orders of change distinguished by contrasting ideological perspectives on the type and extent of change needed to ‘solve’ the HSD problem.ConclusionsThe conceptual framework’s systems analysis of the environment–public health nutrition relationship sets out the food system challenges for HSD. The schema helps account for political realities in policy making and is a key link to operationalise the framework’s concepts to actions aimed at redesigning food systems. In combination they provide a policy formulation tool to strategically inform policy activities to redesign food systems and promote HSD.

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Drewnowski, Adam, Eva C. Monterrosa, Saskia de Pee, Edward A. Frongillo, and Stefanie Vandevijvere. "Shaping Physical, Economic, and Policy Components of the Food Environment to Create Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 74S—86S. http://dx.doi.org/10.1177/0379572120945904.

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Background: Sustainable healthy diets are those dietary patterns that promote all dimensions of individuals’ health and well-being; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The food environment, defined as the interface between the wider food system and consumer’s food acquisition and consumption, is critical for ensuring equitable access to foods that are healthy, safe, affordable, and appealing. Discussion: Current food environments are creating inequities, and sustainable healthy foods are generally more accessible for those of higher socioeconomic status. The physical, economic, and policy components of the food environment can all be acted on to promote sustainable healthy diets. Physical spaces can be modified to improve relative availability (ie, proximity) of food outlets that carry nutritious foods in low-income communities; to address economic access certain actions may improve affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to sustainable healthy foods are comprehensive marketing restrictions and easy-to-understand front-of-pack nutrition labels. While shaping food environments will require concerted action from all stakeholders, governments and private sector bear significant responsibility for ensuring equitable access to sustainable healthy diets.

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Petkoska, Anka Trajkovska, and Anita Trajkovska-Broach. "Sustainable food systems and healthy diets: the case of mediterranean diet." Acta Horticulturae et Regiotecturae 24, no. 2 (November 1, 2021): 110–18. http://dx.doi.org/10.2478/ahr-2021-0032.

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Abstract Sustainability should be an imperative in everyone’s lifestyle in order to achieve an equilibrium between humans and ecosystem for the wellbeing of current and future generations. Sustainable food systems and healthy diets are main key-players to achieve sustainable planet and lifestyle and at the same time to be in line with the Sustainable Development Goals (Agenda of 17 global goals set by the United Nations General Assembly in 2015 to achieve better and sustainable future for all). Such food systems offer not only a way towards ending the hunger, but also enable healthy nations and less environmental pollution. A good representative of a sustainable food system is the Mediterranean diet that is affordable and accessible even in the regions far from the Mediterranean basin. Raw or minimally cooked plant-based food products flavoured by different herbs and spices are the foundation of this diet packed with powerful nutrients, vitamins, and minerals, enriched with healthy fats from extra virgin olive oil. The Mediterranean lifestyle provides many health and wellbeing benefits for humans. Authors believe that adhering to it leads to healthy nations and a sustainable world with less hunger.

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Leroy, F. "3. Animal source foods in sustainable and healthy diets." Animal - science proceedings 13, no. 1 (April 2022): 1–2. http://dx.doi.org/10.1016/j.anscip.2022.03.004.

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Barbour, Liza, Ellyn Bicknell, Julie Brimblecombe, Stefanie Carino, Molly Fairweather, Mark Lawrence, Juliet Slattery, Julie Woods, and Elizabeth World. "Dietitians Australia position statement on healthy and sustainable diets." Nutrition & Dietetics 79, no. 1 (February 2022): 6–27. http://dx.doi.org/10.1111/1747-0080.12726.

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Huppertz, Thom. "Healthy and sustainable diets: providing nutrition, not only nutrients." New Zealand Science Review 77, no. 3-4 (October 20, 2021): 38–40. http://dx.doi.org/10.26686/nzsr.v77i3-4.7762.

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Meulenberg, Cecil J. W. "Book review Sustainable Diets - Linking nutrition and food systems." Annales Kinesiologiae 10, no. 2 (November 5, 2019): 149–52. http://dx.doi.org/10.35469/ak.2019.188.

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Book review Barbara Burlingame and Sandro Dernini (eds): SUSTAINABLE DIETS – LINKING NUTRITION AND FOOD SYSTEMS CAB International; 2019, 280 pages In the scope of the nutrition decade that started in 2016, this monograph addresses, in detail, the United Nations Food and Agriculture Organisation's current definition of sustainable diets from the perspective that 'those have low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Besides, are protective and respectful of biodiversity and ecosystems, culturally acceptale, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.' Throughout 29 expert contributions, the current policy making process regarding the sustainable development goals of the United Nations General Assembly supported by the World Health Organisation and their implementation are explained in length.

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Miller, Kevin B., James O. Eckberg, Eric A. Decker, and Christopher P. F. Marinangeli. "Role of Food Industry in Promoting Healthy and Sustainable Diets." Nutrients 13, no. 8 (August 10, 2021): 2740. http://dx.doi.org/10.3390/nu13082740.

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Sustainable food systems are often defined by greenhouse gases, land use, effects on biodiversity, and water use. However, this approach does not recognize the reason food is produced—the provision of nutrients. Recently, the relationship between diets and sustainability has been recognized. Most accepted models of ‘sustainable diets’ focus on four domains: public health, the environment, food affordability, and cultural relevance. Aligned with the FAO’s perspective, truly sustainable diets comprise foods that are affordable, nutritious, developed with ingredients produced in an environmentally friendly manner, and consumer preferred. Identifying solutions to address all four domains simultaneously remains a challenge. Furthermore, the recent pandemic exposed the fragility of the food supply when food accessibility and affordability became primary concerns. There have been increasing calls for more nutrient-dense and sustainable foods, but scant recognition of the consumer’s role in adopting and integrating these foods into their diet. Dietary recommendations promoting sustainable themes often overlook how and why people eat what they do. Taste, cost, and health motivate consumer food purchase and the food system must address those considerations. Sustainable foods are perceived to be expensive, thus marginalizing acceptance by the people, which is needed for broad adoption into diets for impactful change. Transformational change is needed in food systems and supply chains to address the complex issues related to sustainability, taste, and cost. An emerging movement called regenerative agriculture (a holistic, nature-based approach to farming) provides a pathway to delivering sustainable foods at an affordable cost to consumers. A broad coalition among academia, government, and the food industry can help to ensure that the food supply concurrently prioritizes sustainability and nutrient density in the framework of consumer-preferred foods. The coalition can also help to ensure sustainable diets are broadly adopted by consumers. This commentary will focus on the challenges and opportunities for the food industry and partners to deliver a sustainable supply of nutrient-dense foods while meeting consumer expectations.

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Drewnowski, Adam, Nicole Darmon, and Pablo Monsivais. "Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets." Sustainability 13, no. 16 (August 19, 2021): 9300. http://dx.doi.org/10.3390/su13169300.

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Economics represents one of the four dimensions of sustainable nutrition. Affordable nutrient density is a key indicator of access to sustainable healthy diets. While the nutritional value of foods is assessed using nutrient density metrics, affordability metrics assess energy content and nutritional value of foods in relation to their cost. To be nutrition-relevant, such economic indicators are normally expressed in terms of monetary cost per calorie or per nutrient, as opposed to food weight. Affordability of healthy foods can also be related to the relative cost of staple grains and linked to local wages, incomes, and community purchasing power. The same concepts can be extended to the carbon cost of food production. In parallel with the affordability metrics, greenhouse gas emissions and other environmental costs ought to be calculated per 1000 kcal or per nutrient rather than per kilogram of food. Foods and food patterns need to be nutrient-rich, affordable, culturally appropriate, and appealing, and with low impact on natural resources. In this perspective article, we critically reflect on the linkages between the economic and health dimensions of sustainable nutrition and discuss some of the inherent tensions and synergies among them. Finally, we propose an approach to better integrate economic and sustainability considerations in the nutrition policy. Policy goals should prioritize balancing the nutritional value of food against its monetary or environmental cost.

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Meybeck, Alexandre, and Vincent Gitz. "Sustainable diets within sustainable food systems." Proceedings of the Nutrition Society 76, no. 1 (February 2017): 1–11. http://dx.doi.org/10.1017/s0029665116000653.

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Sustainable diets and sustainable food systems are increasingly explored by diverse scientific disciplines. They are also recognised by the international community and called upon to orient action towards the eradication of hunger and malnutrition and the fulfilment of sustainable development goals. The aim of the present paper is to briefly consider some of the links between these two notions in order to facilitate the operationalisation of the concept of sustainable diet. The concept of sustainable diet was defined in 2010 combining two totally different perspectives: a nutrition perspective, focused on individuals, and a global sustainability perspective, in all its dimensions: environmental, economic and social. The nutrition perspective can be easily related to health outcomes. The global sustainability perspective is more difficult to analyse directly. We propose that it be measured as the contribution of a diet to the sustainability of food systems. Such an approach, covering the three dimensions of sustainability, enables identification of interactions and interrelations between food systems and diets. It provides opportunities to find levers of change towards sustainability. Diets are both the results and the drivers of food systems. The drivers of change for those variously involved, consumers and private individuals, are different, and can be triggered by different dimensions (heath, environment, social and cultural). Combining different dimensions and reasons for change can help facilitate the transition to sustainable diets, recognising the food system's specificities. The adoption of sustainable diets can be facilitated and enabled by food systems, and by appropriate policies and incentives.

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Reyes, Ligia I., Shilpa V. Constantinides, Shiva Bhandari, Edward A. Frongillo, Pepijn Schreinemachers, Sigrid Wertheim-Heck, Helen Walls, et al. "Actions in global nutrition initiatives to promote sustainable healthy diets." Global Food Security 31 (December 2021): 100585. http://dx.doi.org/10.1016/j.gfs.2021.100585.

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Bogard, Jessica R., Anna K. Farmery, David C. Little, Elizabeth A. Fulton, and Mat Cook. "Will fish be part of future healthy and sustainable diets?" Lancet Planetary Health 3, no. 4 (April 2019): e159-e160. http://dx.doi.org/10.1016/s2542-5196(19)30018-x.

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Parodi, A., A. Leip, I. J. M. De Boer, P. M. Slegers, F. Ziegler, E. H. M. Temme, M. Herrero, et al. "The potential of future foods for sustainable and healthy diets." Nature Sustainability 1, no. 12 (December 2018): 782–89. http://dx.doi.org/10.1038/s41893-018-0189-7.

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Lawrence, Mark Andrew, Phillip Ian Baker, Claire Elizabeth Pulker, and Christina Mary Pollard. "Sustainable, resilient food systems for healthy diets: the transformation agenda." Public Health Nutrition 22, no. 16 (August 13, 2019): 2916–20. http://dx.doi.org/10.1017/s1368980019003112.

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Hollis, Jenna L., Clare E. Collins, Fabrice DeClerck, Li Kheng Chai, Karen McColl, and Alessandro R. Demaio. "Defining healthy and sustainable diets for infants, children and adolescents." Global Food Security 27 (December 2020): 100401. http://dx.doi.org/10.1016/j.gfs.2020.100401.

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Latka, Catharina, Marijke Kuiper, Stefan Frank, Thomas Heckelei, Petr Havlík, Heinz-Peter Witzke, Adrian Leip, et al. "Paying the price for environmentally sustainable and healthy EU diets." Global Food Security 28 (March 2021): 100437. http://dx.doi.org/10.1016/j.gfs.2020.100437.

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NISHI, Nobuo. "Food System for Sustainable Healthy Diets: Global and Local Efforts." Journal of Nutritional Science and Vitaminology 68, Supplement (November 30, 2022): S98—S100. http://dx.doi.org/10.3177/jnsv.68.s98.

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Frongillo, Edward A., and Jef L. Leroy. "Evaluation of Complex Agriculture, Nutrition, and Health Interventions Leading to Sustainable Healthy Diets." Journal of Nutrition 151, no. 7 (May 11, 2021): 1682–83. http://dx.doi.org/10.1093/jn/nxab126.

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Allen, Thomas, Paolo Prosperi, Bruce Cogill, and Guillermo Flichman. "Agricultural biodiversity, social–ecological systems and sustainable diets." Proceedings of the Nutrition Society 73, no. 4 (July 28, 2014): 498–508. http://dx.doi.org/10.1017/s002966511400069x.

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The stark observation of the co-existence of undernourishment, nutrient deficiencies and overweight and obesity, the triple burden of malnutrition, is inviting us to reconsider health and nutrition as the primary goal and final endpoint of food systems. Agriculture and the food industry have made remarkable advances in the past decades. However, their development has not entirely fulfilled health and nutritional needs, and moreover, they have generated substantial collateral losses in agricultural biodiversity. Simultaneously, several regions are experiencing unprecedented weather events caused by climate change and habitat depletion, in turn putting at risk global food and nutrition security. This coincidence of food crises with increasing environmental degradation suggests an urgent need for novel analyses and new paradigms. The sustainable diets concept proposes a research and policy agenda that strives towards a sustainable use of human and natural resources for food and nutrition security, highlighting the preeminent role of consumers in defining sustainable options and the importance of biodiversity in nutrition. Food systems act as complex social–ecological systems, involving multiple interactions between human and natural components. Nutritional patterns and environment structure are interconnected in a mutual dynamic of changes. The systemic nature of these interactions calls for multidimensional approaches and integrated assessment and simulation tools to guide change. This paper proposes a review and conceptual modelling framework that articulate the synergies and tradeoffs between dietary diversity, widely recognised as key for healthy diets, and agricultural biodiversity and associated ecosystem functions, crucial resilience factors to climate and global changes.

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Ferraboschi, Chiara, Jimena Monroy-Gomez, Breda Gavin-Smith, Kalpana Beesabathuni, Puja Tshering, Srujith Lingala, Neha Bainsla, et al. "Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets." Nutrients 14, no. 10 (May 10, 2022): 2003. http://dx.doi.org/10.3390/nu14102003.

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Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially in low- and middle-income countries where healthy diets are five times more expensive than starchy staple diets. Food system transformations are urgently required to provide consumers with more affordable and nutritious diets that are capable of meeting social and environmental challenges. In this review, we underline the critical role of innovation within the food system transformation discourse. We aim to define principles for implementing evidence-based and long-term food system innovations that are economically, socially, and environmentally sustainable and, above all, aimed at improving diets and public health. We begin by defining and describing the role of innovation in the transformation of food systems and uncover the major barriers to implementing these innovations. Lastly, we explore case studies that demonstrate successful innovations for healthier diets.

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Mertens, Elly, Pieter van’t Veer, Gerrit J. Hiddink, Jan MJM Steijns, and Anneleen Kuijsten. "Operationalising the health aspects of sustainable diets: a review." Public Health Nutrition 20, no. 4 (November 7, 2016): 739–57. http://dx.doi.org/10.1017/s1368980016002664.

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AbstractObjectiveShifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operationalise the health aspects of environmentally sustainable diets.DesignConventional keyword and reference searches were conducted in PubMed, Scopus, Web of Knowledge and CAB Abstracts. Inclusion criteria were: (i) English-language publication; (ii) published between 2005 and October 2015; (iii) dietary data collected for the diet as a whole at the national, household or individual level; (iv) comparison of the current diet with dietary scenarios; and (v) for results to consider the health aspect in some way.SettingConsumer diets.SubjectsAdult population.ResultsWe reviewed forty-nine studies that combined the health and environmental aspects of consumer diets. Hereby, five approaches to operationalise the health aspect of the diet were identified: (i) food item replacements; (ii) dietary guidelines; (iii) dietary quality scores; (iv) diet modelling techniques; and (v) diet-related health impact analysis.ConclusionsAlthough the sustainability concept is increasingly popular and widely advocated by nutritional and environmental scientists, the journey towards designing sustainable diets for consumers has only just begun. In the context of operationalising the health aspects, diet modelling might be considered the preferred approach since it captures the complexity of the diet as a whole. For the future, we propose SHARP diets: environmentally Sustainable (S), Healthy (H), Affordable (A), Reliable (R) and Preferred from the consumer’s perspective (P).

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Journal articles on the topic 'Sustainable and healthy diets'

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