1st Edition

Promoting Biodiversity in Food Systems

Edited By Irana W. Hawkins Copyright 2019
    384 Pages
    by CRC Press

    384 Pages 30 B/W Illustrations
    by CRC Press

    Biodiversity of the food system is crucial for food production and loss of biodiversity is a pressing issue. This book focuses on biodiversity’s crucial role in food systems, health and well-being, and fate of the natural environment. It provides practical recommendations on how proper food systems can sustain a healthier planet and protect biodiversity. Sections provide a comprehensive understanding of the urgent need for promoting biodiversity-promoting food systems that help maintain planetary boundaries that are at risk; mimic the natural processes of highly integrated ecosystems; and improve human/planetary health while providing a wholesome and sufficient food supply.


    The Intersection of Biodiversity, Food, and Health

    I. W. Hawkins


    Biological Diversity—Life on Earth

    L.A. Mehrhoff


    Industrial Agriculture, Biodiversity and Planetary Boundaries

    K. Sidhartha


    Our Soils in Peril

    A. Gandhi


    The Far-Reaching Impact of Disposable Plastic



    Just Food—Sustenance, Fairness, and Biodiversity

    Valerie J. Stull, Michael M. Bell


    The Industrialized Food System and Food Insecurity

    J. Steinmetz


    The Industrialized Food System and Chronic Disease

    A. Tagtow


    Popular Foods and Biodiversity Loss

    J. Jones-Hughes et al.


    Biodiversity and Sustainable Agriculture

    C. Badgley


    The Importance of Saving Seeds

    B. McDorman; S. Thomas


    Rehydrate the Earth with Swales

    L. Neilsen


    Understanding Veganic Agriculture

    M. Seymour


    Urban and Regional Planning for Biodiversity and Food Systems

    K. Hodgson; T. Moreau


    Taking It Outside: The Value Added By Experiential Learning On Food Systems

    A. H. Harmon


    World Challenge: Learner-Driven Teaching for Interdisciplinary, Global Problems

    M. Berger


    The Road to Health Goes Through the Kitchen

    S. Palmer


    A Whole Foods Plant-Centered Diet

    M. Richard


    Plant-Shift: A Common Denominator of Centenarians Around the Globe

    B. Farmer


    Whole Plant Foods and Optimal Gut and Host Health

    K. Edmonds-Umeakunne


    Redefining Medical Practice with Lifestyle Medicine and Environmental Care

    S. Stancic


    Planning and Serving Plant-Based Meals at Medical Conferences

    J. Westerdahl


    Too Many Prescriptions, Too Few Plant Foods—A Nursing Perspective on Type 2 Diabetes

    C. Trapp


    Creating A Global Network of Environmental Stewardship in Health Care

    S. Clinton


    Creating Biodiversity-Friendly Healthcare Institutions

    C.L. Lin, T.H.T Chiu


    The Smallest Sprouts: Engaging Children in Healthy Food Systems

    K. Hoch


    Dr. Irana Hawkins uses an interdisciplinary and whole systems approach to her scholarly work that focuses on the merits of an organic, whole foods, plant-based diet that is good for both human health and the health of the planet. Dr. Hawkins has authored several peer-reviewed publications related to pro-environmental behaviors, and is a Review Editor in Nutrition and Sustainability for the academic journal Frontiers in Nutrition. She is a faculty member in public health at Walden University; an instructor at the Osher Lifelong Learning Institute at the University of California Riverside; and a member of the Clinician Champions in Comprehensive Antibiotic Stewardship Collaborative, a national working group dedicated to saving the therapeutic value of antibiotics. Her work in dietetics has spanned from cancer care medicine to creating nutrition education programs in underserved communities. Dr. Hawkins has continuously worked to improve the natural environment and create healthier communities in her role as a Native Plant Steward, a Master Recycler/Composter, an elected official, and as a Registered Dietitian.

    "Together with 37 subject matter experts from interdisciplinary backgrounds, Hawkins critically examines not only humankind’s ecological impact on biodiversity, but also how a loss of biodiversity affects the planet, food production systems, and human health. The book shares practical and truly sustainable solutions that create systemic change (and hope) for a truly sustainable food system that mitigates further damage to a population and planet in peril. […] This book is essential reading for registered dietitians, who, per the Code of Ethics, are mandated to protect public health. This in part can be achieved by understanding, promoting, and envisioning food systems that protect biodiversity, care for the planet, and provide optimum nutrition for all. Furthermore, this interdisciplinary guide to preserving biodiversity would appeal to many readers beyond Registered Dietitians such as educators, hospital employees, farmers, restaurateurs, academics, and anyone invested in sustainable communities and a habitable planet for generations to come."

    —Sahra Pak, MS, RD, in Hunger & Environmental Nutrition Newsletter, Vol 1, Issue 2

    "Researchers are taking a closer look at what affects human and environmental health. […] Irana Hawkins, editor of Promoting Biodiversity in Food Systems, presents a compelling collection of research about biodiversity at all levels, from microscopic to global, and its vital role in improving the health status of life on earth in a sustainable manner. The purpose of the book is to convey how important it is to conserve and promote biodiversity, with food systems emphasized as the most critical component of this mission. The information presented within Promoting Biodiversity in Food Systems is organized, well-researched, and emphasizes the importance and necessity of using an interdisciplinary approach to enable healthful eating while supporting people and planetary health.

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