Routledge Handbook of Sustainable Diets

FRAMING and VISION

1. Inspiring sustainable diets

Kathleen Kevany and Paolo Prosperi

2. Dignity, justice, and the right to food

Francis Adams

3. Reframing the sustainable diets narrative: Shifting diets by confronting systemic racism in the U.S. food systems

Gabriel R. Valle

4. Where sustainable diets fit in global governance

Lucy Hinton and Caitlin Scott

ENVIRONMENTAL STRATEGIES

5. Climate change, food security, and sustainable diets

Francis Adams

6. The significance of agrobiodiversity for sustainable diets

Roland Ebel, Carmen Byker Shanks, Georges Félix, and José Pablo Morales-Payán

7. Practising agroecology for sustainable diets and healthy communities　

Amanda Shankland

8. Conserving insect biodiversity in agroecosystems is essential for sustainable diets

Paul Manning and Jennifer Marshman

9. Bread from bugs and the significance of employing insect foods in the human diet

Bruno Borsari

10. Realising the potential for aquatic foods to contribute to environmentally sustainable and healthy diets

Anna K. Farmery and Jessica R. Bogard

11. Life, death, and dinner among the molluscs: Human appetites and sustainable aquaculture　

L. Sasha Gora

12. Grass-fed lies: The mythology of sustainable meat

Jason Hannan

13. Re-meatification: The potential of plant-based alternatives to animal foods in transitions towards more sustainable and humane diets　

Tony Weis and Allison Gray

HEALTH and WELL-BEING

14. Health, well-being, and burden of disease　

Gabriella Luongo, Catherine L. Mah, and Sara F.L. Kirk

15. Global burden of zoonotic disease, pandemics, COVID-19 and sustainable diets

Anna Okello, Jessica E. Raneri, Delia Randolph, and Hung Nguyen-Viet

16. Eating for health and the environment: Food systems analysis and the Ecological Determinants of Health

Sarah Elton and Donald Cole

17. Breastfeeding: A foundational strategy to strengthen sustainability in infant nutrition and development

Joseph W. Dorsey and Marian E. Davidove

18. Towards more comprehensive analyses of the Nutrition Transition among adolescents in the rural South: An empirical contribution

Fiorella Picchioni, Giacomo Zanello, Mondira Bhattacharya, Nithya Gowdru, and Chittur Srinivasan

EDUCATION and PUBLIC ENGAGEMENT

19. Beyond what not to eat: supporting communities to know sustainable diets

Liesel Carlsson

20. Food literacy, pedagogies, and dietary guidelines: Converging approaches for health and sustainability

Alicia Martin, Katherine Eckert, Jess Haines, and Evan Fraser

21. Food systems literacy and critique

Liz Nix and Chris Fink

22. Collective action in undergraduate food systems education to enhance sustainable diets

Roland Ebel, Colin Dring, and Mary Stein

23. Prefigurative spaces of critical food literacy: The case for campus food growing spaces

Michael Classens and Nicole Burton

24. Food gardens for sustainable diets in the Anthropocene　

Daniela Soleri, David A. Cleveland, and Steven E. Smith

25. Broadening our definition of sustainable food: Shifting perception, policy, and practice to include nonhuman animals

Terry Gibbs and Tracey Harris

SOCIAL POLICIES and FOOD ENVIRONMENTS

26. (Re)Building sustainable City Region Food Systems after COVID-19: The role of local governments and food initiatives

Francesco Cirone, Bernd Pölling, Simone Amadori, and Matteo Vittuari

27. Reorienting food environments to support sustainable diets

Selena Ahmed, Shauna M. Downs, and Anna Herforth

28. A framework for integrating sustainability in international food-based dietary guidelines

Rachel Mazac, Barbara Seed, Jennifer L. Black, and Kerry Renwick

29. Odisha Millet Mission: A transformative food system for mainstreaming sustainable diets

Saurabh Garg, M. Muthukumar, Dinesh Balam, and Bindu Mohanty

30. Reframing Sustainable Diets as Sustainable Food Consumption 　

Hugh Joseph

TRANSFORMATIONS and FOOD MOVEMENTS

31. The inner dimensions of sustainable diets

Sarah Pittoello and Kathleen Kevany

32. Inspiring a plant-based transformation within the foodservice industry

Riana Topan and Stefanie McNerney

33. Food movements to foster adoption of more planet-friendly foods and sustainable diets

Joseph Tuminello, Stephanie Van, and Kathleen Kevany

34. How do alternative food networks contribute to changing food behaviours towards more sustainable diets?

Yuna Chiffoleau and Grégori Akermann

35. Sectors of society supporting sustainable diets: An examination of Slow Food as a pathway towards sustainable diets

Federico Mattei and Eleonora Lano

ECONOMICS and TRADE

36. Living wage and living income for sustainable diets

Azfar Khan, Richard Anker, and Martha Anker

37. Financialisation and sustainable diets

Phoebe Stephens, Jennifer Clapp, and Ryan Isakson

38. Hazards ahead? Potential pitfalls in the surge of plant-based alternatives to animal foods

Tony Weis and Allison Gray

39. Tomorrow’s agri-food system: The connections between trade, food security, and nutrition for a sustainable diet

David Laborde, Valeria Piñeiro, and Johan Swinnen

40. Circular bioeconomy of agri-food value chains: innovative, sustainable, and circular business models’ contributions to sustainable diets and food systems

Paolo Prosperi

41. Rethinking and practising the 3Rs (reduce, reuse, recycle) for preventing food loss and waste to increase food security

Imana Pal

DESIGN and MEASUREMENT MECHANISMS

42. Enabling and measuring adoption of sustainable diets

Nicholas M. Holden, Breige McNulty, and Aifric O’Sullivan

43. Measuring the sustainability of food systems: The rationale for Footprint Indicators

Alessandro Galli, Marta Antonelli, and Dario Caro

44. The role of design in the transition to sustainable diets

Sonia Massari, Margherita Tiriduzzi, Chhavi Jatwani, and Sara Roversi

45. Technology, digitalisation, and AI for sustainability: An assessment of digitalisation for food system transitions

Gianluca Brunori, Manlio Bacco, and Silvia Rolandi

FOOD SOVEREIGNTY and CASE STUDIES

46. Sustainability dimensions of Indigenous Peoples’ food systems in a changing world

Selena Ahmed, Virgil Dupuis, John de la Parra, Alexandra Adams, and Long Chunlin

47. Food security, sufficiency, and affordability in Sub-Saharan Africa: Development of local sustainable food systems

Galyna Medyna and Mila Sell

48. Millets and kīrai: Two food categories emblematic of the ability and knowledge of Tamil women to ensure a healthy and sustainable diet

Brigitte Sébastia and Hélène Guétat-Bernard

49. Challenges and opportunities for sustainable diets in India: A systems strengthening perspective

Manish Anand, Meena Sehgal, and Vidhu Gupta

50. Cultivating sustainable diets in China: Challenges and opportunities

Ning Dai, Zhenzhong Si, and Steffanie Scott

51. Bio-cultural diversity in South America: Overcoming agro-extractivism linked to unhealthy diets

Theresa Tribaldos, Johanna Jacobi, Aymara Llanque, and Maria Teresa Nogales

52. Climate transformations: Evolving food security, migration, and alternative livelihood strategies in Panama　

Alyson Dagang

53. A reflection on globalisation influencing resilience of the contemporary Kosraean food systems　

David Fazzino and Ashley Meredith

CALL TO ACTION

54. Monitoring food environments and systems for sustainable diets in Africa: Lessons from Ghana, Kenya, Senegal, and South Africa

Amos Laar, Hibbah Araba Osei-Kwasi, Matilda Laar, William K. Bosu, Silver Nanema, Gershim Asiki, Mark Spires, Adama Diouf, Julien Sodiba Manga, Jean Claude Moubarac, Elom K. Aglago, Ali Jafri, Phyllis Ohene-Agyei, Michelle Holdsworth, and Stefanie Vandevijvere

55. Call to action for Sustainable Diets

Kathleen Kevany and Paolo Prosperi

Biography

Kathleen Kevany is an associate professor and director of Rural Research Collaborative with Dalhousie University, USA. She has decades of experience in community building along with research expertise in increasing well-being, for individuals and communities as well strategies to foster greater food security, sovereignty and sustainability through sustainable diets. She is the editor of Plant-Based Diets for Succulence and Sustainability (Routledge, 2019).

Paolo Prosperi is a senior lecturer and researcher of agricultural and food economics and scientific co-ordinator of the MSc Food Value Chains at the Mediterranean Agronomic Institute of Montpellier, France. He researches agricultural and food economics, with a particular focus on sustainable food systems, sustainable agri-food value chains, sustainability and resilience assessment frameworks, and sustainable diets.

"The broad pathway to feeding everyone a diet that is healthy and sustainable is clear, but to make this happen will take enormous local and regional creativity and perseverance. This can be greatly facilitated by learning from the experiences of each other, and this handbook is a giant step in this direction."

Walter Willett, Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, USA

"Our recognition that we are now in the Anthropocene era has highlighted that many activities of humans are not sustainable; therefore, we should recognize and learn from our past mistakes and successes. This involves re-evaluating our past behaviour, considering new pathways to sustainability, educating ourselves, and finding opportunities from crises. This book, co-edited by Kathleen Kevany and Paolo Prosperi, helps each of us to do that re-evaluation, through meeting the four interwoven critical challenges of our time: global demand for food; weather chaos due to climate change; decreasing quality and quantity of freshwater; and human livelihood disruption. A positive future is possible, and the authors of this comprehensive and wide-ranging text help point the way."

CD Caldwell, Prof. Emeritus, Faculty of Agriculture, Dalhousie University, Canada

"This comprehensive, all encompassing handbook on sustainable diets, curated by Kathleen Kevany and Paolo Prosperi, provides us with the theory, the measuring, the meaning and the cultivating of sustainable diets around the world. If you were unclear on what exactly are sustainable diets in all their facets, this book will provide the nuanced answers from different experienced perspectives."

Professor Jessica Fanzo, Johns Hopkins University, USA

"Handbook of Sustainable Diets thoughtfully and unapologetically tackles the difficult conversations that need to be had now about the impacts of sustainable eating and sustainable food systems. It provides much needed practical methods from every facet of life and beautifully lays them out for us to follow. This is a must read for all researchers, policy makers, activists and eaters."

Amy Symington, Cookbook author, nutrition professor, researcher and plant-based chef with George Brown College, Canada

"Our food system is central to our interlinked health, climate, and ecological crises which pose an imminent and existential threat to the survival of our species and many others. At the heart of this sadly lies a crisis of ethics. We have taken little care of our planet, each other, and the non-human animals with whom we share it. Dr. Kathleen Kevany and Dr. Paolo Prosperi are to be deeply commended on this monumental international effort to provide an all-encompassing, inter-disciplinary and systems level handbook on the urgent need and considerations for a more sustainable and healthful plant-based food system, that is culturally appropriate, equitable and just. I hope this incredible book, vast in its scope and knowledge, will fuel the actions required by of all of us, so we can look forward to a better future."

Zahra Kassam MBBS MSc FRCR(UK) FRCP(C) DiplABLM, Oncologist, University of Toronto, Canada. Co-Founder and Co-Director of Plant-Based Canada　

"As we move from and through a pandemic crisis, to supply-chain crisis and even war disruptions, a constant is the need for people to sustain themselves via the food they consume. This is a timely publication that warrants a focused read."

Joe Sbrocchi, General Manager, Ontario Greenhouse Vegetable Growers, Canada

"In these critical times of simultaneous environmental, equity, and health crises, we need transdisciplinary and transprofessional approaches to wicked problem solving. This handbook offers insightful strategies, helps to map the way, and as such, holds the potential to become a definitive guide for actors collaborating across all sectors to facilitate the effective and urgent adoption of sustainable diets. After all, eating, as Wendell Berry puts it, is an agricultural act."

Duncan Hilchey, Publisher, and Editor in Chief: of The Journal of Agriculture, Food Systems, and Community Development (JAFSCD), Lyson Center for Civic Agriculture and Food Systems