Healthy and Sustainable Food Systems
Herausgeber: Lawrence, Mark; Friel, Sharon
Healthy and Sustainable Food Systems
Herausgeber: Lawrence, Mark; Friel, Sharon
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This comprehensive text provides the latest research on key concepts, principles and practice on protecting and promoting healthy and sustainable diets and food systems.
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This comprehensive text provides the latest research on key concepts, principles and practice on protecting and promoting healthy and sustainable diets and food systems.
Produktdetails
- Produktdetails
- Verlag: Jenny Stanford Publishing
- Seitenzahl: 240
- Erscheinungstermin: 29. Oktober 2019
- Englisch
- Abmessung: 244mm x 170mm x 16mm
- Gewicht: 635g
- ISBN-13: 9780815393269
- ISBN-10: 0815393261
- Artikelnr.: 58055102
- Verlag: Jenny Stanford Publishing
- Seitenzahl: 240
- Erscheinungstermin: 29. Oktober 2019
- Englisch
- Abmessung: 244mm x 170mm x 16mm
- Gewicht: 635g
- ISBN-13: 9780815393269
- ISBN-10: 0815393261
- Artikelnr.: 58055102
Introduction Section 1: Overarching dimensions of healthy and sustainable
food systems 1. Health 2. Sustainability 3. Equity Section 2: The food
system 4. Food system models 5. Food production 6. Food manufacturing:
processed foods and big food corporations 7. Food retail and distribution:
a focus on supermarkets 8. Food Service and Restaurant sectors 9. Food
consumption: food, people, and contexts Section 3: Healthy and sustainable
diets 10. Healthy and sustainable diets 11. Overconsumption and the global
syndemic 12. Co-benefits for climate and health of shifting towards
plant-based diets 13. The untenable role of 'junk food' in a healthy and
sustainable food system 14. Food waste Section 4: Creating healthy and
sustainable food systems - Politics, policy, people and practitioners 15.
Political economy of healthy and sustainable food systems 16. Policy to
promote healthy and sustainable food systems 17. People's food-related
practices: towards healthy and sustainable food systems 18. Practitioner
advocacy to promote healthy and sustainable food systems Conclusion
food systems 1. Health 2. Sustainability 3. Equity Section 2: The food
system 4. Food system models 5. Food production 6. Food manufacturing:
processed foods and big food corporations 7. Food retail and distribution:
a focus on supermarkets 8. Food Service and Restaurant sectors 9. Food
consumption: food, people, and contexts Section 3: Healthy and sustainable
diets 10. Healthy and sustainable diets 11. Overconsumption and the global
syndemic 12. Co-benefits for climate and health of shifting towards
plant-based diets 13. The untenable role of 'junk food' in a healthy and
sustainable food system 14. Food waste Section 4: Creating healthy and
sustainable food systems - Politics, policy, people and practitioners 15.
Political economy of healthy and sustainable food systems 16. Policy to
promote healthy and sustainable food systems 17. People's food-related
practices: towards healthy and sustainable food systems 18. Practitioner
advocacy to promote healthy and sustainable food systems Conclusion
Introduction Section 1: Overarching dimensions of healthy and sustainable
food systems 1. Health 2. Sustainability 3. Equity Section 2: The food
system 4. Food system models 5. Food production 6. Food manufacturing:
processed foods and big food corporations 7. Food retail and distribution:
a focus on supermarkets 8. Food Service and Restaurant sectors 9. Food
consumption: food, people, and contexts Section 3: Healthy and sustainable
diets 10. Healthy and sustainable diets 11. Overconsumption and the global
syndemic 12. Co-benefits for climate and health of shifting towards
plant-based diets 13. The untenable role of 'junk food' in a healthy and
sustainable food system 14. Food waste Section 4: Creating healthy and
sustainable food systems - Politics, policy, people and practitioners 15.
Political economy of healthy and sustainable food systems 16. Policy to
promote healthy and sustainable food systems 17. People's food-related
practices: towards healthy and sustainable food systems 18. Practitioner
advocacy to promote healthy and sustainable food systems Conclusion
food systems 1. Health 2. Sustainability 3. Equity Section 2: The food
system 4. Food system models 5. Food production 6. Food manufacturing:
processed foods and big food corporations 7. Food retail and distribution:
a focus on supermarkets 8. Food Service and Restaurant sectors 9. Food
consumption: food, people, and contexts Section 3: Healthy and sustainable
diets 10. Healthy and sustainable diets 11. Overconsumption and the global
syndemic 12. Co-benefits for climate and health of shifting towards
plant-based diets 13. The untenable role of 'junk food' in a healthy and
sustainable food system 14. Food waste Section 4: Creating healthy and
sustainable food systems - Politics, policy, people and practitioners 15.
Political economy of healthy and sustainable food systems 16. Policy to
promote healthy and sustainable food systems 17. People's food-related
practices: towards healthy and sustainable food systems 18. Practitioner
advocacy to promote healthy and sustainable food systems Conclusion