1st Edition

Healthy and Sustainable Food Systems

Edited By Mark Lawrence, Sharon Friel Copyright 2020
    272 Pages 42 B/W Illustrations
    by Routledge

    272 Pages 42 B/W Illustrations
    by Routledge

    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.


    Olivier De Schutter


    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


    Mark Lawrence and Sharon Friel

    Abbreviations and acronyms




    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.