 | Routledge Handbook of Sustainable Diets Subjects: Environment & Agriculture; Global Development; Economics Finance Business & Industry; Environment and Sustainability; Food Science & Technology; Health and Social Care; Politics & International Relations; Social Sciences; Sustainable Development; Environmental Policy; Environmental Politics; Environment & Resources; Environment & Society; Environment & Health; Food Engineering; Food Laws & Regulations; Health & Society; Environmental Politics; Agriculture & Environmental Sciences; Marine & Aquatic Science; Economics; Industry & Industrial Studies; Allied Health; Public Health Policy and Practice; Sociology & Social Policy; Agriculture; Fisheries Science; Agriculture and Food; Aquaculture; Environmental Economics; Nutrition and Dietetics; Environmental health; Primary Industries; Manufacturing Industries; Political Sociology; Social Policy; Sociology of Culture; This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society. Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism. This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all. Kathleen Kevany is an Associate Professor and Director of Rural Research Collaborative with Dalhousie University, USA. She has decades of experience in community building along with research expertise in increasing well-being, for individuals and communities as well strategies to foster greater food security, sovereignty and sustainability through sustainable diets. She is the editor of Plant-Based Diets for Succulence and Sustainability (Routledge, 2019). Paolo Prosperi is a Senior Lecturer and Researcher of Agricultural and Food Economics and Scientific Coordinator of the MSc Food Value Chains at the Mediterranean Agronomic Institute of Montpellier, France. He researches agricultural and food economics, with a particular focus on sustainable food systems, sustainable agri-food value chains, sustainability and resilience assessment frameworks, and sustainable diets. |
