Routledge Handbook of Sustainable Diets

Name: Routledge Handbook of Sustainable Diets
Brand: Routledge
Price: 57.99 EUR
Availability: OnlineOnly

Kathleen Kevany Paolo Prosperi(Herausgeber*in)

Routledge (Verlag)

1. Auflage

Erschienen am 30. Dezember 2022

770 Seiten

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978-1-000-77872-4 (ISBN)

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Beschreibung

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.

Chapter 40 of this book is freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.

Rezensionen / Stimmen

"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

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Inhalt

FRAMING and VISION 1. Inspiring sustainable diets 2. Dignity, justice, and the right to food 3. Reframing the sustainable diets narrative: Shifting diets by confronting systemic racism in the U.S. food systems4. Where sustainable diets fit in global governance ENVIRONMENTAL STRATEGIES 5. Climate change, food security, and sustainable diets 6. The significance of agrobiodiversity for sustainable diets 7. Practising agroecology for sustainable diets and healthy communities 8.Conserving insect biodiversity in agroecosystems is essential for sustainable diets 9. Bread from bugs and the significance of employing insect foods in the human diet 10. Realising the potential for aquatic foods to contribute to environmentally sustainable and healthy diets 11. Life, death, and dinner among the molluscs: Human appetites and sustainable aquaculture 12. Grass-fed lies: The mythology of sustainable meat 13. Re-meatification: The potential of plant-based alternatives to animal foods in transitions towards more sustainable and humane diets HEALTH and WELL-BEING 14. Health, well-being, and burden of disease 15.Global burden of zoonotic disease, pandemics, COVID-19 and sustainable diets 16. Eating for health and the environment: Food systems analysis and the Ecological Determinants of Health 17. Breastfeeding: A foundational strategy to strengthen sustainability in infant nutrition and development 18. Towards more comprehensive analyses of the Nutrition Transition among adolescents in the rural South: An empirical contribution EDUCATION and PUBLIC ENGAGEMENT 19. Beyond what not to eat: supporting communities to know sustainable diets 20. Food literacy, pedagogies, and dietary guidelines: Converging approaches for health and sustainability 21. Food systems literacy and critique 22. Collective action in undergraduate food systems education to enhance sustainable diets 23. Prefigurative spaces of critical food literacy: The case for campus food growing spaces 24. Food gardens for sustainable diets in the Anthropocene 25. Broadening our definition of sustainable food: Shifting perception, policy, and practice to include nonhuman animals SOCIAL POLICIES and FOOD ENVIRONMENTS 26. (Re)Building sustainable City Region Food Systems after COVID-19: The role of local governments and food initiatives 27. Reorienting food environments to support sustainable diets 28. A framework for integrating sustainability in international food-based dietary guidelines 29. Odisha Millet Mission: A transformative food system for mainstreaming sustainable diets30. Reframing Sustainable Diets as Sustainable Food Consumption TRANSFORMATIONS and FOOD MOVEMENTS 31. The inner dimensions of sustainable diets 32. Inspiring a plant-based transformation within the foodservice industry 33. Food movements to foster adoption of more planet-friendly foods and sustainable diets 34. How do alternative food networks contribute to changing food behaviours towards more sustainable diets? 35. Sectors of society supporting sustainable diets: An examination of Slow Food as a pathway towards sustainable diets ECONOMICS and TRADE 36. Living wage and living income for sustainable diets 36. Financialisation and sustainable diets 38. Hazards ahead? Potential pitfalls in the surge of plant-based alternatives to animal foods 39. Tomorrow's agri-food system: The connections between trade, food security, and nutrition for a sustainable diet 40. Circular bioeconomy of agri-food value chains: innovative, sustainable, and circular business models' contributions to sustainable diets and food systems 41. Rethinking and practising the 3Rs (reduce, reuse, recycle) for preventing food loss and waste to increase food security DESIGN and MEASUREMENT MECHANISMS 42. Enabling and measuring adoption of sustainable diets 43. Measuring the sustainability of food systems: The rationale for Footprint Indicators 44. The role of design in the transition to sustainable diets 45. Technology, digitalisation, and AI for sustainability: An assessment of digitalisation for food system transitions FOOD SOVEREIGNTY and CASE STUDIES 46. Sustainability dimensions of Indigenous Peoples' food systems in a changing world 47. Food security, sufficiency, and affordability in Sub-Saharan Africa: Development of local sustainable food systems 48. Millets and kirai: Two food categories emblematic of the ability and knowledge of Tamil women to ensure a healthy and sustainable diet 49. Challenges and opportunities for sustainable diets in India: A systems strengthening perspective 50. Cultivating sustainable diets in China: Challenges and opportunities 51. Bio-cultural diversity in South America: Overcoming agro-extractivism linked to unhealthy diets 52. Climate transformations: Evolving food security, migration, and alternative livelihood strategies in Panama 53. A reflection on globalisation influencing resilience of the contemporary Kosraean food systems CALL TO ACTION 54. Monitoring food environments and systems for sustainable diets in Africa: Lessons from Ghana, Kenya, Senegal, and South Africa 55. Call to action for Sustainable Diets

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