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Sustainable diets: linking nutrition and food systems.

Book cover for Sustainable diets: linking nutrition and food systems.


This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture, environment, economy, and socio-cultural issues, to comprehensively explore the topic of sustainable diets. Consideration is given to the multi-dimensional nature of diets and food systems, and the book explores the challenging issues connecting food security and nutrition to sustainability, culture, tradition, and a broader range of scientific topics. The first section, 'Grand Challenges' (chapters 1-9), positions sustainable diets in the multi-perspective context of food systems. Within the current international debate, it introduces some overarching wicked problems, resistant to resolution in spite of the dire consequences of inaction. The chapters cover multi-sectoral policy, public health, sustainable food systems, climate change, biodiversity loss, agro-ecology, indigenous peoples, the role of cities, and food and waste. The contributions in the second section, 'Qualitative and Quantitative Approaches' (chapters 10-17) discuss the topic of sustainable diets from different cultural, sectoral and disciplinary angles. The issues are analysed with data and methods derived from social sciences, clinical sciences and experimental sciences. Perspectives and solutions, with evidence, are presented to underpin policies and interventions. The last section, 'Moving Forward' (chapters 18-29) deals with selected innovations, initiatives, projects, case studies and programmes enhancing sustainable diets by linking nutrition to food systems.

Book Chapters

Chapter: 1 (Page no: 1) Sustainable diets: a bundle of problems (not one) in search of answers. Author(s): Lang, T. Mason, P.
Chapter: 2 (Page no: 13) Sustainable diets: the public health perspective. Author(s): Lawrence, M. Baker, P. Wingrove, K. Lindberg, R.
Chapter: 3 (Page no: 22) The challenges of sustainable food systems where food security meets sustainability - what are countries doing? Author(s): Harper, M. Shepon, A. Ohad, N. Berry, E. M.
Chapter: 4 (Page no: 32) Climate change and sustainable and healthy diets. Author(s): Pahlen, C. T. von der
Chapter: 5 (Page no: 42) Biodiversity loss: we need to move from uniformity to diversity. Author(s): Frison, E. A. Jacobs, N.
Chapter: 6 (Page no: 53) Agroecology and nutrition: transformative possibilities and challenges. Author(s): Kerr, R. B. Rahmanian, M. Owoputi, I. Batello, C.
Chapter: 7 (Page no: 64) Indigenous food systems: contributions to sustainable food systems and sustainable diets. Author(s): Kuhnlein, H. Eme, P. Larrinoa, Y. F. de
Chapter: 8 (Page no: 79) Can cities from the global South be the drivers of sustainable food systems? Author(s): Fonseca, J. M. Battersby, J. Hualda, L. A. T.
Chapter: 9 (Page no: 89) Consumer-level food waste prevention and reduction towards sustainable diets. Author(s): Gaiani, S. Rolle, R. Bucatariu, C.
Chapter: 10 (Page no: 99) Attaining a healthy and sustainable diet. Author(s): Fanzo, J. Swartz, H.
Chapter: 11 (Page no: 113) Highlighting interlinkages between sustainable diets and sustainable food systems. Author(s): Meybeck, A. Gitz, V.
Chapter: 12 (Page no: 121) Understanding the food environment: the role of practice theory and policy implications. Author(s): Mattioni, D. Galli, F. Brunori, G.
Chapter: 13 (Page no: 131) Sustainable diets: social and cultural perspectives. Author(s): Medina, F. X. Aguilar, A.
Chapter: 14 (Page no: 137) Nutritional indicators to assess the sustainability of the Mediterranean diet. Author(s): Donini, L. M. Dernini, S. Lairon, D. Serra-Majem, L. Amiot-Carlin, M. J.
Chapter: 15 (Page no: 146) Assessing the environmental impact of diets. Author(s): Dooren, C. van
Chapter: 16 (Page no: 158) Sustainable diets and food-based dietary guidelines. Author(s): Jones, R. Vogliano, C. Burlingame, B.
Chapter: 17 (Page no: 172) Costs and benefits of sustainable diets: impacts for the environment, society and public health nutrition. Author(s): Drewnowski, A.
Chapter: 18 (Page no: 178) The One Planet Sustainable Food Systems (SFS) Programme as a multistakeholder platform for a systemic approach. Author(s): Solon, M. M. Mink, P. Dernini, S. Bortoletti, M. Lomax, J.
Chapter: 19 (Page no: 187) The Med Diet 4.0 framework: a multidimensional driver for revitalizing the Mediterranean diet as a sustainable diet model. Author(s): Dernini, S. Lairon, D. Berry, E. M. Brunori, G. Capone, R. Donini, L. M. Iannetta, M. Mattioni, D. Piscopo, S. Serra-Majem, L. Sonnino, A. Stefanova, M.
Chapter: 20 (Page no: 199) Traditional foods at the epicentre of sustainable food systems. Author(s): Trichopoulou, A.
Chapter: 21 (Page no: 204) Globally important agricultural heritage systems (GIAHS): a legacy for food and nutrition security. Author(s): Koohafkan, P.
Chapter: 22 (Page no: 215) Sustainability along all value chains: exploring value chain interactions in sustainable food systems. Author(s): Loconto, A. M. Santacoloma, P. Rodríguez, R. A. Vandecandelaere, E. Tartanac, F.
Chapter: 23 (Page no: 225) Sustainable and healthy gastronomy in Costa Rica: betting on sustainable diets. Author(s): Echandi, M. D. Masis, P. S. Viquez, R. G. Rodriguez, R. A.
Chapter: 24 (Page no: 232) How organic food systems support sustainability of diets. Author(s): Kahl, J. Strassner, C. Bügel, S. Lairon, D. Paoletti, F.
Chapter: 25 (Page no: 240) Institutional food procurement for promoting sustainable diets. Author(s): Tartanac, F. Swensson, L. F. J. Galante, A. P. Hunter, D.
Chapter: 26 (Page no: 248) Renewing partnerships with non-state actors for sustainable diets through sustainable agriculture. Author(s): Ghosh, K.
Chapter: 27 (Page no: 255) Decalogue of Gran Canaria for sustainable food and nutrition in the community. Author(s): Serra-Majem, L. Bartrina, J. A. Ortiz-Andrellucchi, A. Ruano-Rodriguez, C. González-Padilla, E. Dernini, S.
Chapter: 28 (Page no: 261) Ten years to achieve transformational change: the United Nations Decade of Action on Nutrition 2016-2025. Author(s): Oenema, S.
Chapter: 29 (Page no: 268) Towards a code of conduct for sustainable diets. Author(s): Burlingame, B.

Book details

  • Author Affiliation
  • Nutrition and Food Systems, College of Health Sciences, School of Public Health, Massey University, Wellington, New Zealand.
  • Year of Publication
  • 2019
  • ISBN
  • 9781786392848
  • Record Number
  • 20183377454