Healthy and Sustainable Food Systems  book cover
1st Edition

Healthy and Sustainable Food Systems

ISBN 9780815393276
Published October 25, 2019 by Routledge
272 Pages 42 B/W Illustrations

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Book Description

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.

Table of Contents


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



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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.