SwePub
Sök i LIBRIS databas

  Utökad sökning

onr:"swepub:oai:DiVA.org:su-162882"
 

Sökning: onr:"swepub:oai:DiVA.org:su-162882" > Sustainable food sy...

LIBRIS Formathandbok  (Information om MARC21)
FältnamnIndikatorerMetadata
00003473naa a2200505 4500
001oai:DiVA.org:su-162882
003SwePub
008181221s2018 | |||||||||||000 ||eng|
0247 a https://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-1628822 URI
0247 a https://doi.org/10.1007/s11625-018-0586-x2 DOI
040 a (SwePub)su
041 a engb eng
042 9 SwePub
072 7a ref2 swepub-contenttype
072 7a art2 swepub-publicationtype
1001 a Lindgren, Elisabetu Stockholms universitet,Stockholm Resilience Centre,Royal Swedish Academy of Sciences, Sweden4 aut0 (Swepub:su)lelis
2451 0a Sustainable food systems - a health perspective
264 c 2018-06-12
264 1b Springer Science and Business Media LLC,c 2018
338 a print2 rdacarrier
520 a Malnutrition in all forms, ranging from undernourishment to obesity and associated diet-related diseases, is one of the leading causes of death worldwide, while food systems often have major environmental impacts. Rapid global population growth and increases in demands for food and changes in dietary habits create challenges to provide universal access to healthy food without creating negative environmental, economic, and social impacts. This article discusses opportunities for and challenges to sustainable food systems from a human health perspective by making the case for avoiding the transition to unhealthy less sustainable diets (using India as an exemplar), reducing food waste by changing consumer behaviour (with examples from Japan), and using innovations and new technologies to reduce the environmental impact of healthy food production. The article touches upon two of the challenges to achieving healthy sustainable diets for a global population, i.e., reduction on the yield and nutritional quality of crops (in particular vegetables and fruits) due to climate change; and trade-offs between food production and industrial crops. There is an urgent need to develop and implement policies and practices that provide universal access to healthy food choices for a growing world population, whilst reducing the environmental footprint of the global food system.
650 7a NATURVETENSKAPx Geovetenskap och miljövetenskap0 (SwePub)1052 hsv//swe
650 7a NATURAL SCIENCESx Earth and Related Environmental Sciences0 (SwePub)1052 hsv//eng
653 a Sustainable diets
653 a Food waste
653 a Industrial crops
653 a Food security
653 a Sustainable Development Goals SDGs
653 a Sustainable food systems
653 a GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY
7001 a Harris, Francesca4 aut
7001 a Dangour, Alan D.4 aut
7001 a Gasparatos, Alexandros4 aut
7001 a Hiramatsu, Michikazu4 aut
7001 a Javadi, Firouzeh4 aut
7001 a Loken, Brent4 aut
7001 a Murakami, Takahiro4 aut
7001 a Scheelbeek, Pauline4 aut
7001 a Haines, Andy4 aut
7102 a Stockholms universitetb Stockholm Resilience Centre4 org
7730 t Sustainability Scienced : Springer Science and Business Media LLCg 13:6, s. 1505-1517q 13:6<1505-1517x 1862-4065x 1862-4057
8564 u https://doi.org/10.1007/s11625-018-0586-xy Fulltext
8564 u https://link.springer.com/content/pdf/10.1007/s11625-018-0586-x.pdf
8564 8u https://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-162882
8564 8u https://doi.org/10.1007/s11625-018-0586-x

Hitta via bibliotek

Till lärosätets databas

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

 
pil uppåt Stäng

Kopiera och spara länken för att återkomma till aktuell vy