| Autor: |
Biesbroek S; Division of Human Nutrition and Health, Wageningen University and Research, 6700 AA Wageningen, The Netherlands., Kok FJ; Division of Human Nutrition and Health, Wageningen University and Research, 6700 AA Wageningen, The Netherlands., Tufford AR; Division of Human Nutrition and Health, Wageningen University and Research, 6700 AA Wageningen, The Netherlands., Bloem MW; Johns Hopkins Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21287., Darmon N; Montpellier Interdisciplinary Center on Sustainable Agri-Food Sustems, French National Institute for Agriculture, Food, and Environment, International Center for Advanced Mediterranean Agronomic Studies, French Agricultural Research and Cooperation Organization, Montpellier SupAgro, University of Montpellier, 34090 Montpellier, France., Drewnowski A; Center for Public Health Nutrition, University of Washington, Seattle, WA 98195., Fan S; College of Economics and Management, China Agricultural University, Beijing 100083, China., Fanzo J; Berman Institute of Bioethics, Nitze School of Advanced International Studies, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205., Gordon LJ; Stockholm Resilience Center, 106 91 Stockholm, Sweden., Hu FB; Department of Nutrition, Harvard School of Public Health, Boston, MA 02115.; Department of Epidemiology, Harvard School of Public Health, Boston, MA 02115.; Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02115., Lähteenmäki L; Department of Management, Aarhus School of Business and Social Sciences, Aarhus University, 8000 Aarhus, Denmark., Nnam N; Department of Nutrition & Dietetics, University of Nigeria, 410105 Nsukka, Enugu, Nigeria., Ridoutt BG; Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Clayton South, Canberra ACT 2601, Australia.; Department of Agricultural Economics, University of the Free State, Park West, Bloemfontein 9301, South Africa., Rivera J; National Institute of Public Health, 62100 Cuernavaca, Mexico., Swinburn B; School of Population Health, The University of Auckland, Auckland 1010, New Zealand., Veer PV; Division of Human Nutrition and Health, Wageningen University and Research, 6700 AA Wageningen, The Netherlands. |
| Abstrakt: |
Four years after the EAT-Lancet landmark report, worldwide movements call for action to reorient food systems to healthy diets that respect planetary boundaries. Since dietary habits are inherently local and personal, any shift toward healthy and sustainable diets going against this identity will have an uphill road. Therefore, research should address the tension between the local and global nature of the biophysical (health, environment) and social dimensions (culture, economy). Advancing the food system transformation to healthy, sustainable diets transcends the personal control of engaging consumers. The challenge for science is to scale-up, to become more interdisciplinary, and to engage with policymakers and food system actors. This will provide the evidential basis to shift from the current narrative of price, convenience, and taste to one of health, sustainability, and equity. The breaches of planetary boundaries and the environmental and health costs of the food system can no longer be considered externalities. However, conflicting interests and traditions frustrate effective changes in the human-made food system. Public and private stakeholders must embrace social inclusiveness and include the role and accountability of all food system actors from the microlevel to the macrolevel. To achieve this food transformation, a new "social contract," led by governments, is needed to redefine the economic and regulatory power balance between consumers and (inter)national food system actors. |
