1st Edition

Plant-Based Diets for Succulence and Sustainability

Edited By Kathleen May Kevany Copyright 2020
    256 Pages
    by Routledge

    256 Pages 19 B/W Illustrations
    by Routledge

    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.

    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


    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.