Revolutionizing food systems: the roadmap for healthy, sustainable diets begins PNASNews WUR diet sustainability equitability equitable accessible nutrition
By Tarun Sai LomteJun 14 2023Reviewed by Lily Ramsey, LLM A recent study published in the Proceedings of the National Academy of Sciences Journal discussed the perspectives to attain healthy and sustainable diets.
Diets in different contexts Evidence shows that higher consumption of processed or red meat elevates the risk of non-communicable diseases and premature death. Studies thus support the benefits of minimally processed plant-based foods, such as vegetables, fruits, seeds, legumes, whole grains, and nuts.
Diets and food systems Sustainable diets are associated with sustainable food systems per se. Shifts in technology, dietary changes, or production alone will be inadequate to attain levels within planetary boundaries. Food shops and retail influence food choices, eating culture, and nutritional habits, while agriculture and food companies shape the food supply.
Eating habits at the micro level stem from the situational interplay between the four dimensions – culture, economy, health, and environment. Economic and cultural norms at the macro level can be modified to support sustainable diets. Food system policies and research require reliable indicators and metrics to characterize sustainable diets.
Food system actors and accountability An economic and cultural reset is necessary beyond the short-term interests to efficiently and economically serve sustainable diets to 9-10 billion people. Younger generations are concerned about the future of the planet. Long-standing efforts to promote healthy eating have revealed that information-driven strategies are ineffective, as only some people adhere to or have knowledge of nutritional recommendations. Agricultural policies should switch to subsidizing sustainable production networks.
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