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Lindgren E, Harris F, Dangour AD, et al. Sustainable food systems-a health perspective. Sustain Sci. 2018;13(6):1505-1517doi: 10.1007/s11625-018-0586-x.
Lindgren, E., Harris, F., Dangour, A. D., Gasparatos, A., Hiramatsu, M., Javadi, F., Loken, B., Murakami, T., Scheelbeek, P., & Haines, A. (2018). Sustainable food systems-a health perspective. Sustainability science, 13(6), 1505-1517. https://doi.org/10.1007/s11625-018-0586-x
Lindgren, Elisabet, et al. "Sustainable food systems-a health perspective." Sustainability science vol. 13,6 (2018): 1505-1517. doi: https://doi.org/10.1007/s11625-018-0586-x
Lindgren E, Harris F, Dangour AD, Gasparatos A, Hiramatsu M, Javadi F, Loken B, Murakami T, Scheelbeek P, Haines A. Sustainable food systems-a health perspective. Sustain Sci. 2018;13(6):1505-1517. doi: 10.1007/s11625-018-0586-x. Epub 2018 Jun 12. PMID: 30546484; PMCID: PMC6267166.
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Sustain Sci. 2018;13(6):1505-1517. doi: 10.1007/s11625-018-0586-x. Epub 2018 Jun 12.

Sustainable food systems-a health perspective.

Sustainability science

Elisabet Lindgren, Francesca Harris, Alan D Dangour, Alexandros Gasparatos, Michikazu Hiramatsu, Firouzeh Javadi, Brent Loken, Takahiro Murakami, Pauline Scheelbeek, Andy Haines

Affiliations

  1. 1Stockholm Resilience Centre, Stockholm University, Kräftriket 2B, SE-106 91 Stockholm, Sweden.
  2. 2Swedish Institute for Global Health Transformation, Royal Swedish Academy of Sciences, Stockholm, Sweden.
  3. 3Department of Population Health, London School of Hygiene & Tropical Medicine, London, UK.
  4. 4Integrated Research System for Sustainability Science (IR3S), University of Tokyo, Tokyo, Japan.
  5. 5Institute of Decision Science for a Sustainable Society, Kyushu University, Fukuoka, Japan.
  6. 6EAT Foundation, Stockholm Resilience Centre, Stockholm, Sweden.
  7. 7Departments of Population Health and of Public Health, Environments and Society, London School of Hygiene & Tropical Medicine, London, UK.

PMID: 30546484 PMCID: PMC6267166 DOI: 10.1007/s11625-018-0586-x

Abstract

Malnutrition in all forms, ranging from undernourishment to obesity and associated diet-related diseases, is one of the leading causes of death worldwide, while food systems often have major environmental impacts. Rapid global population growth and increases in demands for food and changes in dietary habits create challenges to provide universal access to healthy food without creating negative environmental, economic, and social impacts. This article discusses opportunities for and challenges to sustainable food systems from a human health perspective by making the case for avoiding the transition to unhealthy less sustainable diets (using India as an exemplar), reducing food waste by changing consumer behaviour (with examples from Japan), and using innovations and new technologies to reduce the environmental impact of healthy food production. The article touches upon two of the challenges to achieving healthy sustainable diets for a global population, i.e., reduction on the yield and nutritional quality of crops (in particular vegetables and fruits) due to climate change; and trade-offs between food production and industrial crops. There is an urgent need to develop and implement policies and practices that provide universal access to healthy food choices for a growing world population, whilst reducing the environmental footprint of the global food system.

Keywords: Food security; Food waste; Industrial crops; Sustainable Development Goals SDGs; Sustainable diets; Sustainable food systems

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