Healthy and sustainable food systems / edited by Mark Lawrence and Sharon Friel.

Format:

Book

Contributor:

Lawrence, Mark (Mark Andrew), editor.

Friel, Sharon, editor.

Language:

English

Subjects (All):

Sustainable agriculture.

Sustainable agriculture--Government policy.

Food security.

Food security--Government policy.

Government policy.

Physical Description:

1 online resource

Place of Publication:

Abingdon, Oxon ; New York, NY : Routledge, 2020.

System Details:

text file

Summary:

"This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science"-- Provided by publisher.

Contents:

Part I Overarching dimensions of healthy and sustainable food systems p. 9

1 Health p. 11 / Corinna Hawkes and Jessica Fanzo

2 Sustainability p. 23 / Barbara Burlingame

3 Equity p. 35 / Elisabetta Recine and Nathalie Beghin

Part II The food system p. 47

4 Food system models p. 49 / John Ingram

5 Food production p. 63 / Mario Herrero and Daniel Mason-D'Croz and Jessica Bogard and Mark Howden

6 Food manufacturing: Processed foods and big food corporations p. 82 / Gyorgy Scrinis

7 Food retail and distribution: A focus on supermarkets p. 93 / Sandra Murray and Martin Caraher

8 Food service and restaurant sectors p. 103 / Vitrica Kraak

9 Food consumption: Food, people, and contexts p. 114 / Annet Hoek and Gabrielle O'Kane and Tony Worsley

Part III Healthy and sustainable diets p. 123

10 Healthy and sustainable diets p. 125 / Jennie Macdiarmid

11 Overconsumption and the Global Syndemic p. 135 / Boyd Swinbum and Sarah Gerritsen

12 Co-benefits for climate and health of shifting towards plant-based diets p. 147 / Cristina Tirado-von der Pahlen

13 The untenable role of "junk food" in a healthy and sustainable food system p. 158 / Michalis Hadjikakou and Phillip Baker

14 Food waste p. 170 / Liza Barbour and Julia McCartan

Part IV Creating healthy and sustainable food systems: Politics, policy, people and practitioners p. 179

15 The political economy of healthy and sustainable food systems p. 181 / Phillip Baker and Alessandro Demaio

16 Policy to promote healthy and sustainable food systems p. 193 / Tim Lang

17 People's food-related practices to promote healthy and sustainable food systems p. 205 / Lada Timotijevic

18 Practitioner advocacy to promote healthy and sustainable food systems p. 214 / Christina Pollard and Andrea Begley and Claire Pulker.

Notes:

OCLC-licensed vendor bibliographic record.

ISBN:

9781351189033

1351189034

9781351189002

135118900X

9781351189026

1351189026

9781351189019

1351189018

OCLC:

1124779093

Access Restriction:

Restricted for use by site license.