Sustainable, resilient food systems for healthy diets: the transformation agenda

Abstract

Sustainable, resilient food systems for healthy diets has been identified as the first of the six pillars for action during the UN Decade of Action on Nutrition (1). It is now THE defining issue for public health nutrition (2). A sustainable food system is one 'that ensures food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition of future generations are not compromised' (3) (p. 12). Resilience refers to the capacity of a food system to achieve this same objective 'in the face of various and even unforeseen disturbances' including environmental, economic or socio-political shocks (4) (p. 19). Sustainable food systems are essential if we are to nourish a projected global population of nearly 10 billion in 2050 within planetary boundaries (5). However, today's food systems are far from sustainable. Not only are dietary risk factors and malnutrition in all its forms the leading contributors to the global burden of disease (6) , but also food systems are not operating within some planetary boundaries and are contributing to widespread and potentially irreversible environmental breakdown degradation, including potentially irreversible disruption (7). Understanding the impact of population dietary intake has extended beyond health and the ability of food systems to provide sufficient quantity, quality and diversity of safe, affordable and nutritious foods, to interlinkages of diets and food systems with climate change, water and land pollution, deforestation and biodiversity loss and other forms of environmental degradation (7). The focus on healthy diets from sustainable food systems connects all parts of food supply chains (from food production to consumption) and the social, economic and environmental outputs of those systems (8). Unsustainable food systems producing unhealthy diets is the status quo, a lose-lose dynamic for both human health and the environment. Nevertheless, in principle there is hope. A system disruption might possibly flip new governance arrangements and policy actions for transforming food systems to win-win have been articulated. Certainly there is evidence to support the premise that 'a healthy diet is a sustainable diet' and vice versa (9). However, achieving these actions presents a major challenge. Food systems are multidimensional socio-ecological systems which involve many actors with diverse interests and worldviews, impacted by policies from sectors including agriculture, food, health, finance, trade and environment (10) .

Towards the Implementation of a Conceptual Framework of Food and Nutrition Literacy: Providing Healthy Eating for the Population

“…In line with this idea, a large-scale distribution of food in line with F&NL could help to provide a healthful and sustainable diet for the population as well as a place of learning. Specifically, the reformulation of the trading system could be realized based on the approach that the achievement of a healthy diet by the population could increase everyone's health and prosperity and respect the ecosystem that provides food [84]. In addition, some studies highlighted the effect on the diet of the environment in which the subject lives [85,86].…”

A scoping review of policies promoting and supporting sustainable food systems in the university setting

“…While each of these strategies is important, they do not single-handedly support sustainable food systems and more holistic approaches are needed. Lawrence et al (2019) argues that 'nudges, adjustments or tweaks' are insufficient on their own to achieve healthy, sustainable diets and food systems [29]. This problem is not isolated to food sustainability policy specifically but has plagued sustainability policy within higher education institutions, which have traditionally focused on specific aspects of sustainability (e.g.…”

Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?

“…2). These unhealthy diets are those low in fruits, vegetables, whole grains, nuts and seeds, milk, fiber, calcium, seafood and fish high in omega-3 fatty acids, and polyunsaturated fatty acids, and diets high in red meat, processed meat (smoked, cured, salted or chemically preserved), sugar-sweetened beverages, trans fats and sodium (Forouzanfar et al, 2015;Imamura et al 2015;Lawrence et al 2019;Willett et al 2019). Highly-processed foods are usually characteristically high in salt, trans fats and added sugar (Baker and Friel 2014;Monteiro et al, 2013).…”

“…This presents an ethical dilemma on feeding people to stave off hunger and food insecurity or feeding animals to keep up a changing dietary demand of consumers with disposable income to spend on costly foods. There are also concerns of the role of highly-processed foods that are considered "empty calories" and contain high amounts of unhealthy fats, sugars and salt, on health and sustainability (Lawrence et al 2019).…”

“…The EAT Lancet Commission (Willett et al 2019) argued for a flexitarian diet that was lower in ASF, however there was significant criticism on whether this diet is locally adaptable, and culturally, socially and geographically appropriate. Many critics struggled to find how these recommendations fit within the local context for specific populations (Lawrence et al 2019).…”