This comprehensive text provides the latest research on key concepts, principles and practice on protecting and promoting healthy and sustainable diets and food systems.
This comprehensive text provides the latest research on key concepts, principles and practice on protecting and promoting healthy and sustainable diets and food systems.
Mark Lawrence is Professor of Public Health Nutrition at the Institute for Physical Activity and Nutrition, Deakin University, Burwood, Australia. Sharon Friel is Professor of Health Equity and Director of the School of Regulation and Global Governance (RegNet), Australian National University, Canberra, Australia.
Inhaltsangabe
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
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
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