Cultivating Sustainable, Resilient, and Healthy Food and Water Systems: A Nutrition-Focused Framework for Action

Abstract

NDERSTANDING FOOD AND water systems is critically important for the practice of nutrition and dietetics. This is especially true as growing populations, rising per capita demand for nutrient-rich foods, and climate change pose mounting challenges for meeting global nutrition targets. Food and water systems include the resources, people, and activities involved in the production, processing, packaging, distribution, purchasing, preparation, consumption, discard, and safety of food and water, as well as the complex relationships among these processes. 1-3 The concept of sustainable, resilient, and healthy food and water systems (henceforth "sustainable food systems") describes systems where "individuals have equitable and optimal access to food and water, both now and in the future." 4(p475) Sustainability is multidimensional, with sustainable food systems at the intersection of multiple domains including nutrition and health; environmental stewardship; economic vitality; and social, cultural, and ethical capital. 4 Sustainability considers both the long-term viability of the food system and current issues, such as the global burden of hunger and malnutrition, 5 unequal economic access to nutritious foods, 6 high rates of food loss and waste, 7 the precariousness of freshwater supplies for agricultural irrigation, 8 and equity issues for food systems workers. 9,10 Registered dietitian nutritionists (RDNs) and nutrition and dietetics technicians, registered

Synergistic Interactions of SDGs in Food Supply Chains: A Review of Responsible Consumption and Production

“…The United Nations proposed the 2030 agenda for Sustainable Development with 17 Sustainable Development Goals (SDGs) and 169 targets, which is a blueprint for a plan of action for people, the planet, and prosperity (UN, 2015), potentially impacting sustainable access to food and nutrition (Table 1). This is further evidenced in Spiker et al [3], who suggest that nutrition is interrelated to all 17 SDGs and their targets, thereby implying the importance of the food industry in attaining SDGs. Consequently, the food supply chain, as a pivotal element of the food industry, can significantly influence multiple SDGs [4][5][6][7].…”

“…Based on the analysis, it is evident that SDG 2 (Zero Hunger), addressing food security, is studied more in a developing world context compared to studies in the developed world (Table 4 and Figure 5). SDG 2 aims to eradicate hunger, as this could be a more significant problem in a developing world context [3]. However, the consumption habits of the inhabitants in the developed world can influence food security in developing economies, thereby suggesting the non-siloed nature of food waste and food security [58].…”

“…Food waste drivers in affluent economies can lower the economic access to food in non-affluent settings and the literature suggests increased globalization of the FSCs, as primary producers might be usually in low-income countries and consumers in highincome, developed countries [3,58]. However, studies that account for both developing and developed countries are significantly limited and this is a critical gap in the current literature.…”

Local urban government policies to facilitate healthy and environmentally sustainable diet-related practices: a scoping review

“…Our planet's ability to sustain human life into the future is under immediate threat. The global food system is creating more greenhouse gas emissions than any other single contributor, depleting natural resources such as land and water, and driving biodiversity loss (1,2,3,4) . The EAT-Lancet Commission advised that to nourish a growing population within planetary boundaries, 'nothing less than a Great Food Transformation' is required, including a global shift towards healthy and sustainable diets (5) , p448.…”

Integration of a Sustainable Food Systems Curriculum in Nutrition and Dietetics Education: Assessment from the First Year of Implementation

“…Credentialed nutrition and dietetics practitioners, including registered dietitian nutritionists (RDNs) and nutrition and dietetics technicians, registered (NDTRs), are key connectors who are uniquely positioned to link stakeholders, navigate food system issues, and cultivate sustainability. 3 A food system includes the resources, people, and activities involved in food production, processing, distribution, preparation, retail, consumption, and waste management. The concept of sustainable food systems is at the intersection of four interconnected domains: nutrition and health; environmental stewardship; economic vitality; and social, cultural, and ethical capital.…”