Plant-Based Diets for Succulence and Sustainability  book cover
1st Edition

Plant-Based Diets for Succulence and Sustainability

ISBN 9781138385405
Published August 18, 2019 by Routledge
256 Pages 19 B/W Illustrations

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Book Description

This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable, economically accessible, technically available and politically viable. We offer strategies for achieving sustainable food systems without having to forgo succulence, sensuality and sacredness of food.
Shifting food systems is one of humanity’s biggest challenges and greatest opportunities. This book explores adaptable and health-promoting plant-based diets, which by their nature can support nourishing environmental, social, ethical, political, and economic outcomes. In this book, detailed descriptions are provided of what constitutes a healthy plant-based diet and active lifestyle. Readers are invited to engage with a community of practitioners delving more deeply into strategies for transitioning societies to greater succulence and sustainability. Throughout the first section of the book, environmental challenges and opportunities for reversing climate change are highlighted as our most urgent action. The focus then turns to global food systems and the intersections that are undermining human and animal health. The final section offers preventative approaches and encourages reorienting systems of law, economics and education to exemplify integrity, coordination, coherence and compassion.
This book will be of interest to students and academics, as well as policy professionals in all fields engaging with complex issues and systems analyses. It will be of value to those working in health services, policy development, agriculture, economic development, and social change as it provides steps to enhance well-being, pathways to increase jobs in the green economy, and practical ideas to reverse greenhouse gas emissions. It may also be a superb guide for individuals and families looking to become vibrant eaters and leaders.

Table of Contents

1. Opportunities and challenges with plant-rich strategies

Kathleen May Kevany

Part I Stewarding our environment

2. Industrialized food systems: A look at food production, full cost accounting and consumer demand for protein in diets

Marcia M. English

3. The solution on our plates: Why sustainable plant based diets are needed to reverse the food-climate-health-equity crisis

David A Cleveland

4. Beyond halos and technofixes: Considering meat alternatives and their potential for meaningful food systems change

Haley Swartz and Linnea Laestadius

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

Sara F.L Kirk

6. Let thy food be thy medicine: Health professionals recommendations for food

Tushar Mehta, Pamela Fergusson and Zeeshan Ali

7. Healthy eating and active living in healthy environments - HEAL

Kathleen Kevany and Chinweoke Asagwara

Part III Respecting animals and our shared well-being

8. Shifting perceptions through farm sanctuaries

Gene Baur and Kathleen May Kevany

9. The vegan challenge is a democracy issue: Citizenship and the living world

Terry Gibbs and Tracey Harris

10. Lagging progress in food law for sustainability and succulence: Why the law has not caught up

Gabriela Steier

Part IV Living consciously and compassionately

11. Integrity economics: Business supports for plant-based diets

Chaiti Seth, Sarah Pittoello, Roberto Gueli and Av Singh

12. Plant-based food movements designed to increase health of individuals and the nation

Sally Lipsky and Kathleen May Kevany

13. What’s on the menu? Succulent sustainability goes to school

Mary McKenna, Jessica Wall, Suchitra Roy

14. Succulence and sustainability for life

Kathleen May Kevany

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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.


"Plant Based Diets for Succulence and Sustainability is the ultimate guide for living a healthy and sustainable lifestyle. Whether you are an educator, a food policy advocate, or looking to improve your own health outcomes, this book has you covered! A wide network of experts cover the many benefits of a plant-based diet for ethical, environmental, and health outcomes. You won’t want to miss this comprehensive resource!" - Dr. Neal Barnard, Physicians Committee for Responsible Medicine, USA

"This is the direction we must go in: creating food systems which promote health and wellbeing, environmental sustainability, social equity and economic prosperity. It is a huge ask but this book is in the vanguard of showing the change agents of this world (which is all of us) how to turn this enormous challenge into exciting opportunities." - Professor Boyd Swinburn, University of Auckland, New Zealand

"Beyond paying attention to the strength of the compelling scientific evidence in this book, reading it will reinvigorate your sense of humanity, integrity, and justice.  It is abundantly clear that it is both our individual and collective responsibility to choose deliberate actions that are kinder and more sustainable and join with Kevany and her well-assembled team to mobilize and empower people across all sectors of our society to take action." - Timaree Hagenburger, Cosumnes River College, USA

"This book will ignite imagination to increase health and conscious consumption and reduce preventable suffering and environmental harm.  These respected authors shine light on timely findings from disparate, yet interconnected fields, that all point in the direction of plant-based diets for sustainability and sensibility." - Dr. Richard Keshen, Cape Breton University, Canada

"This book by Kathleen Kevany, and the assembled team of authors, is exceptionally timely and important. It professionally addresses the major causes of our health, environmental, and food sustainability crises. The whole plant-based foods that make healthy our minds and bodies are the same that make healthy our planet." - Dr. T. C. Campbell, Center for Nutrition Studies, Cornell University, USA