1st Edition
Plant-Based Diets for Succulence and Sustainability
1. Opportunities and challenges with plant-rich strategies Part I Stewarding our environment 2. Industrialized food systems: A look at food production, full cost accounting and consumer demand for protein in diets 3. The solution on our plates: Why sustainable plant based diets are needed to reverse the food-climate-health-equity crisis 4. Beyond halos and technofixes: Considering meat alternatives and their potential for meaningful food systems change Part II Nourishing humans, health and well-being 5. Going back for the future? Learning from the past to support a fair, affordable, sustainable, and healthy food system 6. Let thy food be thy medicine: Health professionals recommendations for food 7. Healthy eating and active living in healthy environments - HEAL Part III Respecting animals and our shared well-being 8. Shifting perceptions through farm sanctuaries 9. The vegan challenge is a democracy issue: Citizenship and the living world 10. Lagging progress in food law for sustainability and succulence: Why the law has not caught up Part IV Living consciously and compassionately 11. Integrity economics: Business supports for plant-based diets 12. Plant-based food movements designed to increase health of individuals and the nation 13. What’s on the menu? Succulent sustainability goes to school 14. Succulence and sustainability for life
Biography
Kathleen May Kevany is Associate Professor, Business and Social Sciences Department, Faculty of Agriculture, and Director of the Rural Research Collaboration at Dalhousie University, Nova Scotia, Canada.
