1st Edition

Routledge Handbook of Sustainable Diets

Edited By Kathleen Kevany, Paolo Prosperi Copyright 2023
    770 Pages 48 B/W Illustrations
    by Routledge

    This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society.

    Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism.

    This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all.


    1. Inspiring sustainable diets
    2. Kathleen Kevany and Paolo Prosperi

    3. Dignity, justice, and the right to food
    4. Francis Adams

    5. Reframing the sustainable diets narrative: Shifting diets by confronting systemic racism in the U.S. food systems
    6. Gabriel R. Valle

    7. Where sustainable diets fit in global governance
    8. Lucy Hinton and Caitlin Scott


    9. Climate change, food security, and sustainable diets
    10. Francis Adams

    11. The significance of agrobiodiversity for sustainable diets
    12. Roland Ebel, Carmen Byker Shanks, Georges Félix, and José Pablo Morales-Payán

    13. Practising agroecology for sustainable diets and healthy communities 
    14. Amanda Shankland

    15. Conserving insect biodiversity in agroecosystems is essential for sustainable diets
    16. Paul Manning and Jennifer Marshman

    17. Bread from bugs and the significance of employing insect foods in the human diet
    18. Bruno Borsari

    19. Realising the potential for aquatic foods to contribute to environmentally sustainable and healthy diets
    20. Anna K. Farmery and Jessica R. Bogard

    21. Life, death, and dinner among the molluscs: Human appetites and sustainable aquaculture 
    22. L. Sasha Gora

    23. Grass-fed lies: The mythology of sustainable meat
    24. Jason Hannan

    25. Re-meatification: The potential of plant-based alternatives to animal foods in transitions towards more sustainable and humane diets 
    26. Tony Weis and Allison Gray


    27. Health, well-being, and burden of disease 
    28. Gabriella Luongo, Catherine L. Mah, and Sara F.L. Kirk

    29. Global burden of zoonotic disease, pandemics, COVID-19 and sustainable diets
    30. Anna Okello, Jessica E. Raneri, Delia Randolph, and Hung Nguyen-Viet

    31. Eating for health and the environment: Food systems analysis and the Ecological Determinants of Health
    32. Sarah Elton and Donald Cole

    33. Breastfeeding: A foundational strategy to strengthen sustainability in infant nutrition and development
    34. Joseph W. Dorsey and Marian E. Davidove

    35. Towards more comprehensive analyses of the Nutrition Transition among adolescents in the rural South: An empirical contribution
    36. Fiorella Picchioni, Giacomo Zanello, Mondira Bhattacharya, Nithya Gowdru, and Chittur Srinivasan


    37. Beyond what not to eat: supporting communities to know sustainable diets
    38. Liesel Carlsson

    39. Food literacy, pedagogies, and dietary guidelines: Converging approaches for health and sustainability
    40. Alicia Martin, Katherine Eckert, Jess Haines, and Evan Fraser

    41. Food systems literacy and critique
    42. Liz Nix and Chris Fink

    43. Collective action in undergraduate food systems education to enhance sustainable diets
    44. Roland Ebel, Colin Dring, and Mary Stein

    45. Prefigurative spaces of critical food literacy: The case for campus food growing spaces
    46. Michael Classens and Nicole Burton

    47. Food gardens for sustainable diets in the Anthropocene 
    48. Daniela Soleri, David A. Cleveland, and Steven E. Smith

    49. Broadening our definition of sustainable food: Shifting perception, policy, and practice to include nonhuman animals
    50. Terry Gibbs and Tracey Harris


    51. (Re)Building sustainable City Region Food Systems after COVID-19: The role of local governments and food initiatives
    52. Francesco Cirone, Bernd Pölling, Simone Amadori, and Matteo Vittuari

    53. Reorienting food environments to support sustainable diets
    54. Selena Ahmed, Shauna M. Downs, and Anna Herforth

    55. A framework for integrating sustainability in international food-based dietary guidelines
    56. Rachel Mazac, Barbara Seed, Jennifer L. Black, and Kerry Renwick

    57. Odisha Millet Mission: A transformative food system for mainstreaming sustainable diets
    58. Saurabh Garg, M. Muthukumar, Dinesh Balam, and Bindu Mohanty

    59. Reframing Sustainable Diets as Sustainable Food Consumption  
    60. Hugh Joseph


    61. The inner dimensions of sustainable diets
    62. Sarah Pittoello and Kathleen Kevany

    63. Inspiring a plant-based transformation within the foodservice industry
    64. Riana Topan and Stefanie McNerney

    65. Food movements to foster adoption of more planet-friendly foods and sustainable diets
    66. Joseph Tuminello, Stephanie Van, and Kathleen Kevany

    67. How do alternative food networks contribute to changing food behaviours towards more sustainable diets?
    68. Yuna Chiffoleau and Grégori Akermann

    69. Sectors of society supporting sustainable diets: An examination of Slow Food as a pathway towards sustainable diets
    70. Federico Mattei and Eleonora Lano


    71. Living wage and living income for sustainable diets
    72. Azfar Khan, Richard Anker, and Martha Anker

    73. Financialisation and sustainable diets
    74. Phoebe Stephens, Jennifer Clapp, and Ryan Isakson

    75. Hazards ahead? Potential pitfalls in the surge of plant-based alternatives to animal foods
    76. Tony Weis and Allison Gray

    77. Tomorrow’s agri-food system: The connections between trade, food security, and nutrition for a sustainable diet
    78. David Laborde, Valeria Piñeiro, and Johan Swinnen

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

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


    83. Enabling and measuring adoption of sustainable diets
    84. Nicholas M. Holden, Breige McNulty, and Aifric O’Sullivan

    85. Measuring the sustainability of food systems: The rationale for Footprint Indicators
    86. Alessandro Galli, Marta Antonelli, and Dario Caro

    87. The role of design in the transition to sustainable diets
    88. Sonia Massari, Margherita Tiriduzzi, Chhavi Jatwani, and Sara Roversi

    89. Technology, digitalisation, and AI for sustainability: An assessment of digitalisation for food system transitions
    90. Gianluca Brunori, Manlio Bacco, and Silvia Rolandi


    91. Sustainability dimensions of Indigenous Peoples’ food systems in a changing world
    92. Selena Ahmed, Virgil Dupuis, John de la Parra, Alexandra Adams, and Long Chunlin

    93. Food security, sufficiency, and affordability in Sub-Saharan Africa: Development of local sustainable food systems
    94. Galyna Medyna and Mila Sell

    95. Millets and kīrai: Two food categories emblematic of the ability and knowledge of Tamil women to ensure a healthy and sustainable diet
    96. Brigitte Sébastia and Hélène Guétat-Bernard

    97. Challenges and opportunities for sustainable diets in India: A systems strengthening perspective
    98. Manish Anand, Meena Sehgal, and Vidhu Gupta

    99. Cultivating sustainable diets in China: Challenges and opportunities
    100. Ning Dai, Zhenzhong Si, and Steffanie Scott

    101. 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


    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


    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