Indicators and Recommendations for Assessing Sustainable Healthy Diets
| Autor: | Beatriz Soret, M. Murillo-Arbizu, Paula Domínguez-Lacueva, Francisco C. Ibañez, María José Beriain, Mar Rubio-Varas, Maite M. Aldaya |
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| Přispěvatelé: | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute for Innovation and Sustainable Development in Food Chain, Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. Inarbe - Institute for Advanced Research in Business and Economics |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
sustainable healthy diet
Health (social science) 030309 nutrition & dietetics costs Review Plant Science TP1-1185 Food environmental sustainability Health Professions (miscellaneous) Microbiology Nutrition analysis Food group 03 medical and health sciences 0302 clinical medicine Order (exchange) Production (economics) Indicators 030212 general & internal medicine socioeconomic sustainability Environmental planning Socioeconomic sustainability 0303 health sciences food environmental sustainability Chemical technology Viewpoints indicators Costs Sustainable healthy diet Greenhouse gas Sustainability Constraints Agricultural biodiversity Business constraints Food Science |
| Zdroj: | Foods, Vol 10, Iss 999, p 999 (2021) Academica-e. Repositorio Institucional de la Universidad Pública de Navarra instname Foods |
| ISSN: | 2304-8158 |
| Popis: | Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to 'sustainable healthy diets' published in the literature since this discipline's emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration. The project leading to these results has received funding from la Caixa and Caja Navarra Foundation, under agreement LCF/PR/PR13/51080004. |
| Databáze: | OpenAIRE |
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