IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS

Barbara Burlingame*, Mark Lawrence, Jennie Macdiarmid, Sandro Dernini, Stineke Oenema

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

Abstract

Background: Sustainable diets, as a concept, was the status quo of human existence from time immemorial. Modern agriculture and industrial food systems of the 20th century had displaced the notion, until the alarming consequences of unsustainable food production and consumption started manifesting as harm to both human and ecosystem health. Scope and approach: Framed by the right to food, and the six dimensions of food security, this review will cover the re-emergence of sustainable diets in the scientific literature and in policy instruments, and its attendant features. Key findings and conclusions: Coverage includes (i) nutrients, ecosystems and biodiversity, with links to Indigenous Peoples' food systems; (ii) plant and animal source foods and planetary limits; (iii) ultra-processed foods, diet-related chronic diseases, and the misappropriation of the term “healthy” as applied to foods and diets. Multisectoral policy implications and applications are presented.

Original languageEnglish
Pages (from-to)42-50
Number of pages9
JournalTrends in Food Science and Technology
Volume130
Early online date1 Nov 2022
DOIs
Publication statusPublished - 1 Dec 2022

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