1st Edition
Healthy and Sustainable Food Systems
This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems.
There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems.
With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.
Foreword
Olivier De Schutter
Introduction
Mark Lawrence and Sharon Friel
Section 1: Overarching dimensions of healthy and sustainable food systems
1. Health
Corinna Hawkes and Jessica Fanzo
2. Sustainability
Barbara Burlingame
3. Equity
Elisabetta Recine and Nathalie Beghin
Section 2: The food system
4. Food system models
John Ingram
5. Food production
Mario Herero and Mark Howden
6. Food manufacturing: processed foods and big food corporations
Gyorgy Scrinis
7. Food retail and distribution: a focus on supermarkets
Sandra Murray and Martin Caraher
8. Food Service and Restaurant sectors
Vivica Kraak
9. Food consumption: food, people, and contexts
Annet Hoek, Tony Worsley and Gabrielle O’Kane
Section 3: Healthy and sustainable diets
10. Healthy and sustainable diets
Jennie Macdiarmid
11. Overconsumption and the global syndemic
Boyd Swinburn and Sarah Gerritsen
12. Co-benefits for climate and health of shifting towards plant-based diets
Cristina Tirado
13. The untenable role of ‘junk food’ in a healthy and sustainable food system
Michalis Hadjikakou and Phillip Baker
14. Food waste
Liza Barbour and Julia McCartan
Section 4: Creating healthy and sustainable food systems – Politics, policy, people and practitioners
15. Political economy of healthy and sustainable food systems
Phillip Baker and Alessandro Demaio
16. Policy to promote healthy and sustainable food systems
Tim Lang
17. People’s food-related practices: towards healthy and sustainable food systems
Lada Timotijevic
18. Practitioner advocacy to promote healthy and sustainable food systems
Christina Pollard, Andrea Begley and Claire Pulker
Conclusion
Mark Lawrence and Sharon Friel
Abbreviations and acronyms
Glossary
Index
Biography
Mark Lawrence is Professor of Public Health Nutrition at the Institute for Physical Activity and Nutrition, Deakin University, Burwood, Australia.
Sharon Friel is Professor of Health Equity and Director of the School of Regulation and Global Governance (RegNet), Australian National University, Canberra, Australia.
