Towards healthy and sustainable diets : perspectives and policy to promote the health of people and the planet /: perspectives and policy to promote the health of people and the planet. (2018)

• Record Type: Book
• Further Information: Note: Sirpa Sarlio.
• Authors: Sarlio, Sirpa
• Contents: Intro; Acknowledgments; Contents; Chapter 1: 'Sustainability Is More than Reducing Greenhouse Emissions': Different Perspectives on Sustainability; 1.1 History and Key Concepts; 1.2 Acting Within Planetary Boundaries; 1.2.1 Climate Change; 1.2.2 Biodiversity; 1.2.3 Land Use Change; 1.2.4 Biogeochemical Cycles; 1.2.5 Other Environmental Challenges; 1.3 Supporting Healthy People and Communities Within Planetary Boundaries; 1.3.1 Nutritional Quality, Human Health and Well-Being; 1.3.2 Cultural and Social Acceptability; 1.3.3 Food Security and Global Justice 1.4 Measuring and Evaluating Sustainability1.4.1 Life Cycle Analysis; 1.4.2 From Nations to Companies; 1.4.3 Dietary Patterns and Foods; 1.5 From Trade-Offs to Balance; References; Chapter 2: 'When Enough Is Not Enough': Our Food Systems Are Badly Out of Balance; 2.1 Unequal Distribution and Access to Foods; 2.1.1 Double Burden of Malnutrition; 2.1.2 Resources for Food, Feed and Biofuels; 2.2 Unconsumed Food From Farm to Fork; 2.3 Metabolic Food Waste; 2.4 Reducing Food Loss and Waste; 2.4.1 Reduction and Prevention of Food Waste; 2.4.2 New Innovative Approaches 2.5 Globalization Is Changing Food Systems2.5.1 Local and Seasonal Food; 2.5.2 Organic Farming; 2.5.3 Regional Healthy and Sustainable Dietary Habits; References; Chapter 3: 'Insects, Aquaculture and Mycoproteins Instead of Beef?': Choosing Healthy and Sustainable Meals; 3.1 Combining Health and Sustainability on the Plate; 3.1.1 Guidance on Healthy Diets; 3.1.2 Studies on Healthy and Sustainable Diet; 3.1.3 Food-Based Dietary Guidelines on Healthy and Sustainable Diets; 3.2 Choosing From and Within Different Food Groups; 3.2.1 Meat and Dairy; 3.2.2 Fish and Seafood 3.2.3 Vegetables, Fruit and Berries3.2.4 Staple Carbohydrate Foods and Sugar; 3.2.5 Fats and Oils; 3.3 Novel Approaches; 3.3.1 Plant-Based Substitutes for Meat; 3.3.2 Insects and Seaweed; References; Chapter 4: 'Serving Sustainable and Healthy Food to Consumers and Decision Makers': From Commitments to Action; 4.1 Struggling for Sustainable Diets; 4.2 Current Commitments and Policies; 4.3 Implementing Commitments and Policies; 4.3.1 Investing in Healthier and More Sustainable Production; 4.3.2 Education and Information; 4.3.3 Choice Architecture and Nudging 4.3.4 Public Procurement for Healthy and Sustainable Meal Services4.3.5 Fiscal Tools; 4.4 Towards Ensuring a Healthy Sustainable Diet Is a Goal of All Public Policies; References; Index
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 613.2; Medicine; Diet -- Environmental aspects; Food habits; Nutrition -- Environmental aspects; Sustainable living; HEALTH & FITNESS -- Healthy Living; HEALTH & FITNESS -- Holism; HEALTH & FITNESS -- Reference; MEDICAL -- Preventive Medicine; Diet; Food habits; Nutrition; Science -- Environmental Science; Medical -- Public Health; Medical -- Nutrition; Sustainability; Environmental medicine; Dietetics & nutrition; Sustainable development; Environmental Medicine; Personal health and hygiene; Public health & preventive medicine; Electronic books
• Languages: English
• ISBNs: 9783319742045; 3319742043
• Related ISBNs: 9783319742038; 3319742035
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (SpringerLink, viewed February 28, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.