SwePub - sökning: WFRF:(Curi Quinto K.)

Numrering	Referens	Omslagsbild	Hitta
1.	Wood, Amanda, 1987-, et al. (författare) From “good for people” to “good for people and planet” – Placing health and environment on equal footing when developing food-based dietary guidelines 2023 Ingår i: Food Policy. - 0306-9192 .- 1873-5657. ; 117 Tidskriftsartikel (refereegranskat)abstract Dietary guidelines are a primary tool for promoting healthier and more sustainable diets. Despite several examples of dietary guidelines that consider - to various degrees - aspects of environmental sustainability, there is currently no framework that systematically incorporates environmental sustainability as a primary consideration. We present a five-step framework for developing environmentally sustainable dietary guidelines that would simultaneously meet nutritional requirements while staying within environmental boundaries. The steps comprise: 1) determining an average healthy diet for different population groups and criteria for healthy diets; 2) identifying relevant environmental aspects and establishing corresponding boundaries; 3) identifying systemic effects and crucial sustainability aspects; 4) altering the average diet to meet environmental goals and resolve trade-offs between environmental and nutritional goals; and 5) formulating sustainable food-based dietary guidelines. To exemplify the framework, we pilot it in the Swedish context, but it could be utilised for any other country.

Wood, Amanda, 1987-, et al. (författare)
From “good for people” to “good for people and planet” – Placing health and environment on equal footing when developing food-based dietary guidelines
2023
Ingår i: Food Policy. - 0306-9192 .- 1873-5657. ; 117
Tidskriftsartikel (refereegranskat)abstract
- Dietary guidelines are a primary tool for promoting healthier and more sustainable diets. Despite several examples of dietary guidelines that consider - to various degrees - aspects of environmental sustainability, there is currently no framework that systematically incorporates environmental sustainability as a primary consideration. We present a five-step framework for developing environmentally sustainable dietary guidelines that would simultaneously meet nutritional requirements while staying within environmental boundaries. The steps comprise: 1) determining an average healthy diet for different population groups and criteria for healthy diets; 2) identifying relevant environmental aspects and establishing corresponding boundaries; 3) identifying systemic effects and crucial sustainability aspects; 4) altering the average diet to meet environmental goals and resolve trade-offs between environmental and nutritional goals; and 5) formulating sustainable food-based dietary guidelines. To exemplify the framework, we pilot it in the Swedish context, but it could be utilised for any other country.

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