Routledge Handbook of Sustainable Diets

Herausgeber: Kevany, Kathleen; Prosperi, Paolo

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Routledge Environment and Sustainability Handbooks
• Verlag: Taylor & Francis Ltd
• Seitenzahl: 772
• Erscheinungstermin: 30. Dezember 2022
• Englisch
• Abmessung: 240mm x 161mm x 46mm
• Gewicht: 1316g
• ISBN-13: 9781032004860
• ISBN-10: 103200486X
• Artikelnr.: 64625271

Autorenporträt

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.

Inhaltsangabe

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
k¿rai: 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