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Author Sarlio, Sirpa, author

Title Towards healthy and sustainable diets : perspectives and policy to promote the health of people and the planet / Sirpa Sarlio
Published Cham, Switzerland : Springer, 2018
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Description 1 online resource
Series SpringerBriefs in public health, 2192-3698
SpringerBriefs in public health.
Contents Intro; Acknowledgments; Contents; Chapter 1: 'Sustainability Is More than Reducing Greenhouse Emissions': Different Perspectives on Sustainability; 1.1 History and Key Concepts; 1.2 Acting Within Planetary Boundaries; 1.2.1 Climate Change; 1.2.2 Biodiversity; 1.2.3 Land Use Change; 1.2.4 Biogeochemical Cycles; 1.2.5 Other Environmental Challenges; 1.3 Supporting Healthy People and Communities Within Planetary Boundaries; 1.3.1 Nutritional Quality, Human Health and Well-Being; 1.3.2 Cultural and Social Acceptability; 1.3.3 Food Security and Global Justice
1.4 Measuring and Evaluating Sustainability1.4.1 Life Cycle Analysis; 1.4.2 From Nations to Companies; 1.4.3 Dietary Patterns and Foods; 1.5 From Trade-Offs to Balance; References; Chapter 2: 'When Enough Is Not Enough': Our Food Systems Are Badly Out of Balance; 2.1 Unequal Distribution and Access to Foods; 2.1.1 Double Burden of Malnutrition; 2.1.2 Resources for Food, Feed and Biofuels; 2.2 Unconsumed Food From Farm to Fork; 2.3 Metabolic Food Waste; 2.4 Reducing Food Loss and Waste; 2.4.1 Reduction and Prevention of Food Waste; 2.4.2 New Innovative Approaches
2.5 Globalization Is Changing Food Systems2.5.1 Local and Seasonal Food; 2.5.2 Organic Farming; 2.5.3 Regional Healthy and Sustainable Dietary Habits; References; Chapter 3: 'Insects, Aquaculture and Mycoproteins Instead of Beef?': Choosing Healthy and Sustainable Meals; 3.1 Combining Health and Sustainability on the Plate; 3.1.1 Guidance on Healthy Diets; 3.1.2 Studies on Healthy and Sustainable Diet; 3.1.3 Food-Based Dietary Guidelines on Healthy and Sustainable Diets; 3.2 Choosing From and Within Different Food Groups; 3.2.1 Meat and Dairy; 3.2.2 Fish and Seafood
3.2.3 Vegetables, Fruit and Berries3.2.4 Staple Carbohydrate Foods and Sugar; 3.2.5 Fats and Oils; 3.3 Novel Approaches; 3.3.1 Plant-Based Substitutes for Meat; 3.3.2 Insects and Seaweed; References; Chapter 4: 'Serving Sustainable and Healthy Food to Consumers and Decision Makers': From Commitments to Action; 4.1 Struggling for Sustainable Diets; 4.2 Current Commitments and Policies; 4.3 Implementing Commitments and Policies; 4.3.1 Investing in Healthier and More Sustainable Production; 4.3.2 Education and Information; 4.3.3 Choice Architecture and Nudging
4.3.4 Public Procurement for Healthy and Sustainable Meal Services4.3.5 Fiscal Tools; 4.4 Towards Ensuring a Healthy Sustainable Diet Is a Goal of All Public Policies; References; Index
Summary This clear-sighted volume synthesizes wide-ranging knowledge of human food consumption, food production systems, and sustainability to offer methods of improving the impact of food choices on people and the environment. The comprehensive coverage addresses myriad challenges and paradoxes (e.g., health-conscious food choices that put greater stress on the planet, hunger amidst plenty) associated with the production of sustainable, nutritious food. Direct and complex links between local and global issues are highlighted in innovative approaches to transforming food production from the farm to the table and from the policy desk to the real world. Chapters identify, examine, and offer realistic recommendations for achieving critical goals, among them: Supporting healthy people and communities within planetary boundaries Reduction and prevention of food waste Combining health and sustainability on the plate "Serving sustainable and healthy food to consumers and decision makers": from commitment to action. Investing in healthier and more sustainable production. Ensuring a healthy sustainable diet is a goal of all public policies. Towards Healthy and Sustainable Diets is geared toward professionals and policymakers dealing with food, nutrition, and environmental topics seeking new perspectives on longstanding issues in these interrelated areas. It also makes a suitable reference for students studying and conducting research in these areas
Bibliography Includes bibliographical references and index
Notes Online resource; title from PDF title page (SpringerLink, viewed February 28, 2018)
Subject Diet -- Environmental aspects.
Food habits.
Nutrition -- Environmental aspects.
Sustainable living.
Form Electronic book
ISBN 3319742043 (electronic bk.)
9783319742045 (electronic bk.)
(print)