Designing a sustainable regional diet

Herrin, Marcia; Gussow, Joan Dye

doi:10.1016/s0022-3182(89)80146-3

Cited by 47 publications

(39 citation statements)

References 3 publications

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“…Eating locally has been endorsed in popular literature by authors such as Michael Pollan (2006) and Barbara Kingsolver (Kingsolver, Hopp, & Kingsolver, 2007), as well as in a growing body of research promoting local food and assessing community food production and consumption capacities (see Allen, FitzSimmons, Goodman, & Warner, 2003;Colasanti & Hamm, 2010;Delind, 2006;Feagan, 2007;Feenstra, 1997;Giombolini, Chambers, Schlegel, & Dunne, 2010;Herrin & Gussow, 1989;Hinrichs, 2000;Hinrichs, 2003;Ilbery, Watts, & Simpson, 2006;Marsden, 1995;Selfa & Qazi, 2005). However, recent studies have shown that current local food production may be insufficient to meet local food needs (Desjardins, MacRae, & Schumilas, 2009;Giombolini et al, 2010;Peters, Bills, Lembo, Wilkins, & Fick, 2008).…”

Section: Local Foodmentioning

confidence: 99%

From turf to table: Grass seed to edible grains in the Willamette Valley

Giombolini

Chambers

Bowersox

et al. 2011

JAFSCD

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Western Oregon's Willamette Valley has a rich history of agricultural production and, like an increasing number of regions globally, a growing local food movement. Recent declines in grass seed markets and an increased consumer interest in local grains have raised the possibility of a transition from grass seed land to edible grain production for local markets. We used geographic information systems (GIS) to determine if the Willamette Valley population's dietary grain needs could be met if current grass seed land were converted to production of soft white winter wheat. In order to explore transitional obstacles and opportunities, we conducted interviews with local farmers, a wholesaler, an agriculture extension worker, and seed developers. The GIS analysis indicated that such a transition could exceed the recommended grain needs of the region's 2008 population. The interviews revealed technical and cultural aspects of transitioning from grass seed production to wheat and other edible crops, identifying insufficient infrastructure (storage, processing, distribution, and market outlets) as the primary barrier to producing for local markets. This combination of GIS analysis (predictive of the food-producing capacity of a region) with in-depth contextual information and practical insights from farmers' voices provides a robust model for planners seeking to analyze and address local food system challenges and possibilities. Our research, while focusing on the Willamette Valley's transition toward a more locally based food system, explores the potential steps for any region looking to transition from nonedible to edible crop production for local consumption.

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Section: Local Foodmentioning

confidence: 99%

From turf to table: Grass seed to edible grains in the Willamette Valley

Giombolini

Chambers

Bowersox

et al. 2011

JAFSCD

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“….) agricultural system' (12) . Literally, the concept of diet in nutrition refers to the sum of foods consumed by a person.…”

Section: Sustainable Diets: a New Concept Calling For Changesmentioning

confidence: 99%

Agricultural biodiversity, social–ecological systems and sustainable diets

et al. 2014

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The stark observation of the co-existence of undernourishment, nutrient deficiencies and overweight and obesity, the triple burden of malnutrition, is inviting us to reconsider health and nutrition as the primary goal and final endpoint of food systems. Agriculture and the food industry have made remarkable advances in the past decades. However, their development has not entirely fulfilled health and nutritional needs, and moreover, they have generated substantial collateral losses in agricultural biodiversity. Simultaneously, several regions are experiencing unprecedented weather events caused by climate change and habitat depletion, in turn putting at risk global food and nutrition security. This coincidence of food crises with increasing environmental degradation suggests an urgent need for novel analyses and new paradigms. The sustainable diets concept proposes a research and policy agenda that strives towards a sustainable use of human and natural resources for food and nutrition security, highlighting the preeminent role of consumers in defining sustainable options and the importance of biodiversity in nutrition. Food systems act as complex social-ecological systems, involving multiple interactions between human and natural components. Nutritional patterns and environment structure are interconnected in a mutual dynamic of changes. The systemic nature of these interactions calls for multidimensional approaches and integrated assessment and simulation tools to guide change. This paper proposes a review and conceptual modelling framework that articulate the synergies and tradeoffs between dietary diversity, widely recognised as key for healthy diets, and agricultural biodiversity and associated ecosystem functions, crucial resilience factors to climate and global changes.

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“…(McMichael, 2001;Smith, 2012) The term sustainable diet is usually traced back to papers by Gussow and Clancy. (Gussow, 1995;Gussow and Clancy, 1986;Herrin and Gussow, 1989) It is in fact much older, and has intellectual roots in the 1970s food policy reawakening with the first oil crisis, the early environmental movement, famines in the Sudan, Biafra and Bangladesh famines, and even the western counter cultural pursuit of simpler lives and anti-consumerism. (Lang et al, 2009) Still older roots lie in the Malthusian problem of food supplies within a finite world, (Malthus, 1798) 'living within planetary limits' in modern language.…”

Section: Why It Is Needed and Is Being Championedmentioning

confidence: 99%

Sustainable Diets: Hairshirts or a better food future?

Lang¹

2014

Development

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This is the accepted version of the paper.This version of the publication may differ from the final published version. Permanent repository link AbstractThe notion of sustainable diets has emerged forcibly onto the food policy agenda in recent years, but also has met resistance. The paper reviews the case for sustainable diets. It counterbalances the current dominant policy emphasis on raising food output as the best route to a sustainable food future. The paper suggests that a process of democratic experimentation is underway. Some official guidelines have emerged,, alongside a mix of civil society and academicformulations. More coherence of data, principles and purpose is needed at the global and regional policy-making levels for these to become effective in the common task of reducing the food system's negative impact on health, environment and economies.

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Designing a sustainable regional diet

Cited by 47 publications

References 3 publications

From turf to table: Grass seed to edible grains in the Willamette Valley

From turf to table: Grass seed to edible grains in the Willamette Valley

Agricultural biodiversity, social–ecological systems and sustainable diets

Sustainable Diets: Hairshirts or a better food future?

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