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Wholesome Nutrition: an example for a sustainable diet
Abstract
‘Wholesome Nutrition’ is a concept of sustainable nutrition that was developed at the University of Giessen in the 1980s. In this concept, health and the ecologic, economic, social and cultural dimensions of nutrition are equally important. In 1992 at the UN-Conference on Environment and Development in Rio de Janeiro the definition of ‘Sustainable Development’ comprised the dimensions environment, economy and society. Additionally to these three ‘classical’ dimensions of sustainability, we included ‘health’ as the fourth dimension because nutrition has far reaching effects on human health. The fifth dimension, ‘culture’, became part of the sustainability dialogue since many years; the respective cultural background influences food habits. Presently, mankind has to cope with huge global challenges such as poverty and food insecurity in low-income countries as well as climate change. Therefore the objective is to identify prospects for actions to respond to these global challenges. The concept of ‘Sustainable Nutrition’ analyses the food supply chain at all stages from input-production and primary production to processing, distribution, preparation, consumption and waste disposal. The present analysis leads to the following seven principles: preference of plant-based foods, organic foods, regional and seasonal products, preference of minimally processed foods, Fair Trade products, resource-saving housekeeping and enjoyable eating culture. This concept is based on holistic thinking and has the potential to reduce the global challenges in the field of nutrition. Scientists, stakeholders, multipliers and consumers are asked to consider environmental, economic, social and cultural aspects in addition to the biological (health) aspects.
... © 2024 The Authors. Published by Rynnye Lyan Resources MINI REVIEW habits could be one of the influences (Koerber et al., 2017). This was the motivation for the incorporation of environmental sustainability in food production and nutritional sciences (Ridgway et al., 2019). ...
... Then, the cultural aspect is incorporated into the system. In Sustainable Nutrition, all steps of the food supply chain are considered, including input production, agricultural production, food processing, distribution, meal preparation, and waste management (Koerber et al., 2017). ...
... Previous nutritional paradigms solved the challenges at the time but resulted in a profound challenge today. Despite the fact that agricultural globalization has raised overall food production beyond population demands, one -third of all food produced for human use is lost or squandered each year (McMichael, 2005;Koerber et al., 2017). This was attributed to food production, food processing, internationalized food marketing systems and unsustainable food consumption (Martinelli and Cavalli, 2019). ...
Human subsistence is highly dependent on food. Food offers essential nutrients for the healthy growth and development of all cells in the body; as well as providing energy for day-to-day activities. A healthy diet focuses on balance. This refers to consuming the right foods in the proper proportions to maintain a healthy weight and optimize the body's metabolic processes. Today, the nutrition arena has evolved rapidly. In developed countries, nutritional deficiencies efforts have shifted to managing excessive calories, inactive lifestyles and stress. Nutritional and technological advances concurrently curbed nutrient deficiency diseases, while abutting the growing concerns on obesity, noncommunicable diseases and ageing. Acknowledging the nutritional guidelines worldwide, it is imperative to look at the “new-old” approaches to maintaining a wholesome diet to ensure a healthy lifestyle. In the 1980s, the University of Giessen came forward with the concept of ‘Wholesome Nutrition’ which is a concept of sustainable nutrition. It comprises health and the ecological, economic, social and cultural dimensions of nutrition. Later, sustainable nutrition incorporates the environment, economy, society, health and culture. On the other hand, past lessons and observing the good manners of the previous Muslims are recommended by Islamic principles. Among similarities in the core elements discussed by both are the preference for plant-based foods and minimally processed products. This article discusses the approaches by the West on the concept of sustainable nutrition; and eating habits by early Muslims in achieving wholesome nutrition.
... The role of diet in the achievement and maintenance of a healthy status is well recognized [1,2]. This is especially important in the pediatric age since children need an adequate intake of energy and nutrients for growth and development of their full potential. ...
... The food supply chain is a complex system that includes different phases, such as agricultural and livestock activities, processing, manufacturing, distribution, preparation, consumption, and waste management [2]. All these stages could have negative environmental impacts, mainly associated with greenhouse gases (GHGs) emission, water requirements, primary energy, and land use, at different levels according to the dietary resources [4]. ...
... There is a growing interest and effort in designing healthy and sustainable diets worldwide. Every country has specific eating habits affected by different levels of development and food security, as well as cultural and regional preferences [2]. ...
Background:
The role of diet in the pediatric age for optimal development, achievement, and maintenance of a healthy status is well recognized. Increasing attention is nowadays also paid to reducing the burden of human nutrition on the planet's health for present and future generations.
Summary:
Beyond environmental sustainability, the transition to diets rich in animal and processed foods contributes to an overall unhealthy nutritional status leading to an increased prevalence of obesity- and diet-related noncommunicable diseases. Childhood overweight and obesity are a growing public health crisis worldwide. The aim of this narrative review was to summarize evidence of the nutritional status and dietary habits in children and the link with environmental sustainability.
Key message:
Optimizing nutrition in infancy and establishing healthy lifestyles from the preschool years might help to reduce the risk of overweight, and all the disorders related, respecting the sustainability dimension.
... A safe diet should provide all nutrient and energy requirements to avoid both insufficient food supply (leading to undernutrition and communicable diseases) and overeating (leading to obesity and non-communicable diseases) [2]. ...
... A safe diet should provide all nutrient and energy requirements to avoid both i ficient food supply (leading to undernutrition and communicable diseases) and ove ing (leading to obesity and non-communicable diseases) [2]]. ...
... Specific types of diets and eating habits contribute to greenhouse gas (G emissions, affecting climate change and biodiversity in different ways [3]. The conce "Sustainable Nutrition" considers the food supply chain at all phases, from primary duction to processing, distribution, preparation, consumption and waste disposal [2 Globalization and the growing population size led to a transition toward an u lifestyle, accompanied by a nutritional transition. In this context, the greater food dem Globalization and the growing population size led to a transition toward an urban lifestyle, accompanied by a nutritional transition. ...
The concept of sustainable nutrition considers different fields: from human health to environmental, economic and socio-cultural aspects. Currently, in Europe, the diets that reflect the assumptions of the sustainable diet are the Mediterranean Diet and the New Nordic Diet. They both encourage the consumption of vegetable, organic and minimally processed foods, as well as regional, seasonal and Fair-Trade products, reducing the ecological impact of the production chain. These eating habits could be established starting from the prenatal period and from infancy during the complementary feeding stage, aiding children to accept of a more variable diet in terms of flavor, taste and texture. In particular, the positive parental role model is an effective method for improving a child’s diet and behaviors. Two healthy plates representing a sustainable diet in early infancy, at 6 and 24 months, are here proposed, in line with the “Planetary Health Diet” approved by the EAT-Lancet Commission. Our work aims to highlight how a sustainable diet is possible since infancy, since the introduction of solid foods.
... In light of these recommendations, encouraging individuals to embrace sustainable diets will reduce greenhouse gas emissions (Hoek et al., 2017). It has been reported that organic farms have on average 25% lower greenhouse gas emissions than conventional farms (Hülsbergen & Küstermann, 2008;Von Koerber et al., 2017). Short distances of food from farm to table reduce energy consumption and greenhouse gas emissions. ...
... Seasonal planting causes lower levels of carbon dioxide emissions because it does not require heating oil like greenhouses or plastic tunnels. Seasonal products that are not produced in heated greenhouses or plastic tunnels often also contain fewer residues such as nitrates and pesticides, which is important for the sustainability of the planet (Von Koerber et al., 2017). Minimally processed foods generally contain higher levels of nutrients with less energy. ...
... At the same time, food processing requires considerable energy and causes pollutant emissions. Moreover, food processing requires large amounts of virtual water (Stranieri et al., 2017;Von Koerber et al., 2017). Along with all these considerations, it is necessary to develop suitable guidelines for sustainable diet models. ...
The world is faced with many significant environmental challenges, such as climate change, on a global scale. Sustainable nutrition has an important role in solving these problems. In this study, we aimed to determine the sustainable nutrition knowledge and attitudes of university students. The study was completed with 889 students. It was found that 71.2% of male students think that foods have no effect on the environment. All students had a mean sustainable nutrition knowledge score of 16.0 ± 5.3. As income increased, sustainable nutrition practices scores decreased (p<0.05). Sustainable nutrition knowledge scores of overweight and obese individuals were found to be lower than those of participants with normal BMIs (p<0.05). Red meat is eaten 1-2 days a week by 73.7% of the students. Also, 85.7% of students do not separate their wastes. This study is the first to provide data on the knowledge and attitudes of Turkish university students on food sustainability from a national and holistic perspective. The results show that there is a significant lack of knowledge regarding the characteristics of sustainable nutrition. It is extremely important to help people understand how food affects the environment. In this context, various research and training approaches are needed.
... "Naïve conceptions" represent students' conceptions of sustainable nutrition before they receive information on this topic from us. "Alternative conceptions" represent students' conceptions that do not correspond to the scientific definition of a sustainable diet according to von Koerber et al. [22] (see also, Results, research question two (RQ2): What alternative conceptions do students hold about sustainable nutrition?). ...
... There are various definitions of sustainable nutrition [4,10,[22][23][24]. Internationally, reference is often made to the definition published by the Food and Agriculture Organization of the United Nations (FAO) [4] (p. 294), which defines sustainable diets as follows: ...
... Our study is based on the concept of sustainable nutrition posited by von Koerber et al. [22], which is particularly prevalent in German-speaking countries and therefore suitable for use in German schools. This representation takes into account the five dimensions: (1) health, (2) environment, (3) economy, Sustainability 2020, 12, 5242 3 of 25 (4) society, and (5) culture. ...
In Education for Sustainable Development, the topic of sustainable nutrition offers an excellent learning topic as it combines the five dimensions of health, environment, economy, society, and culture, unlike most topics with a regional-global scope. The identification of existing students' conceptions of this topic is important for the development of effective teaching and learning arrangements. This study aimed to understand students' conceptions of sustainable nutrition and the relevance that students attribute to the five dimensions. For this purpose, we conducted semi-structured individual interviews with 10th-grade students at secondary schools in Germany (n = 46; female = 47.8%; MAge = 15.59, SD = 0.78). We found that the health dimension prevailed in students' conceptions of sustainable nutrition; however, the more dimensions the students considered, the less importance was attached to the health dimension. The ecological dimension, in turn, became more prominent as the students' conceptions became more elaborate. Many students neglected the social, economic, and especially the cultural dimensions. Furthermore, alternative conceptions of the terminology of sustainable nutrition, which did not correspond to the scientific concept, were identified. Students had difficulties linking the ecological, social, economic, and cultural dimensions to sustainable nutrition due to a predominant egocentric perspective on nutrition, which primarily entails focusing on one's own body.
... At the individual's level, insufficient or excessive food intake can be equally unhealthy, with malnutrition, micronutrient deficiencies, overweight, and obesity being major public health challenges (linked to SDG 3) in many countries worldwide (8,9). Simultaneously, catering for increasingly westernized diets relies on heavily industrialized agro-food production systems that substantially contribute to some of the most profound and challenging environmental problems (10), such as climate change, land use change, biodiversity loss, and poor water quality and scarcity (linked to SDG 6,13,and 15) (11,12). For example, the agricultural sector is responsible for approximately 25% of greenhouse gasses (GHGs) emissions, especially through beef production (13), whereas food transport accounts for nearly 20% of the total emissions from food systems. ...
... For example, the agricultural sector is responsible for approximately 25% of greenhouse gasses (GHGs) emissions, especially through beef production (13), whereas food transport accounts for nearly 20% of the total emissions from food systems. Therefore, shifting to sustainable food production and consumption patterns is essential to avoid exceeding environmental limits (14)(15)(16) and ensuring planetary health (7). Diets are undeniably an important entry point to achieve these goals (17). ...
Achieving sustainable dietary change is essential for safeguarding human and environmental health. However, dietary recommendations based on broad food groups may not accurately reflect real-world realities because individuals select and consume dishes with multiple food items influenced by diverse context-specific factors. Therefore, here we explored the sustainability trade-offs of dietary choices at the dish level through an optimization modeling approach tested in Japan. We estimated the nutritional quality, price, and carbon footprint of major Japanese dishes and examined 16 dietary scenarios to identify options that meet the nutritional requirements and minimize carbon footprint. Overall, mixed diets contain more combinations of dishes that meet nutritional requirements with lower carbon footprints compared to more restrictive dietary scenarios. We argue that the approach developed here enables a better understanding of dietary trade-offs, complements existing methods, and helps identify sustainable diets by offering nuanced information at the national and sub-national levels.
... Incorporating sustainable nutrition principles was not an a priori aim of the matrix. However, it was an important consideration raised by participants during the e-Delphi process who recognize that culinary education researchers, program providers, and consumers all have a key role to play in achieving environmentally sustainable nutrition goals that can also be compatible with achieving higher dietary quality and favourable health outcomes [42,50]. Informed by the growing evidence on healthy diets from sustainable food systems, the e-Delphi participants acknowledged that foods consistent with sustainable nutrition principles (e.g., unprocessed plant-based food) can require greater time, effort, and skill to prepare, and they must taste good and be culturally appropriate [42,50]. ...
... However, it was an important consideration raised by participants during the e-Delphi process who recognize that culinary education researchers, program providers, and consumers all have a key role to play in achieving environmentally sustainable nutrition goals that can also be compatible with achieving higher dietary quality and favourable health outcomes [42,50]. Informed by the growing evidence on healthy diets from sustainable food systems, the e-Delphi participants acknowledged that foods consistent with sustainable nutrition principles (e.g., unprocessed plant-based food) can require greater time, effort, and skill to prepare, and they must taste good and be culturally appropriate [42,50]. With the current developments towards sustainable nutrition, the complexity of food skills to be taught in interventions is increasing substantially, and therefore sustainable nutrition principles were considered an important element to consider when developing skill focus points in the matrix. ...
Culinary education programs are generally designed to improve participants’ food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills’ content priorities within culinary education programs that target improved diet quality and health. To address this gap, an international team of cooking and nutrition education experts developed the Cooking Education (Cook-EdTM) matrix. International food-based dietary guidelines were reviewed to determine common food groups. A six-section matrix was drafted including skill focus points for: (1) Kitchen safety, (2) Food safety, (3) General food skills, (4) Food group specific food skills, (5) General cooking skills, (6) Food group specific cooking skills. A modified e-Delphi method with three consultation rounds was used to reach consensus on the Cook-EdTM matrix structure, skill focus points included, and their order. The final Cook-EdTM matrix includes 117 skill focus points. The matrix guides program providers in selecting the most suitable skills to consider for their programs to improve dietary and health outcomes, while considering available resources, participant needs, and sustainable nutrition principles. Users can adapt the Cook-EdTM matrix to regional food-based dietary guidelines and food cultures.
... The BMI values of the participants were classified into four categories according to the WHO classification: The Ecological Footprint Awareness Scale The Ecological Footprint Awareness Scale, developed by Coşkun and Sarıkaya (2014) consists of statements to determine the tendency of individuals to reduce their ecological footprint. 25 The awareness scale consists of five sub-dimensions as food (items 1-8), transportation and shelter (items 9-15), energy (items [16][17][18][19][20][21][22][23][24][25][26][27], waste (items [28][29][30][31][32][33][34][35] and water consumption (items 36-40) and a total of 40 items. The scale developed to determine the disposition levels of the participants is a five-point Likert-type scale consisting of options such as 'strongly agree', 'agree', 'partly agree', 'disagree' and 'strongly disagree'. ...
... Studies show that in food systems suggestions such as increasing the consumption of plant-based and organic foods, preferring local and seasonal fresh products instead of processed foods, using resource-saving waste collection and cleaning products can have a significant impact on reducing the ecological footprint. 1,30 In the study, it was determined that adherence to the Mediterranean diet was significantly associated with the Ecological Footprint Awareness Scale. When the literature is examined, it is concluded that the Mediterranean diet will have a positive effect on both health and the environment in general, as it is a nutrition model of reduced animal origin and increased plant origin. ...
BACKGROUND
The effect of diet type on sustainable environment is known. It is important to understand the adaptation of individuals with high ecological footprint awareness to the Mediterranean type diet, especially under the assumption that the Mediterranean diet will reduce the ecological footprint. In the study, it is aimed to examine the relationship between the level of adherence to the Mediterranean diet and Ecological Footprint awareness of adults.
RESULTS
The sample of the study consisted of 395 individuals with a mean age of 26.2 ± 8.7 years: 293 females (74.2%) and 102 males (25.8%). As the Mediterranean Diet Adherence Scale (MDAS) score of individuals increased, the Ecological Footprint Awareness Scale score also increased. Similarly, a positive correlation was found between the participants' MDAS score and the awareness of food (r = 0.157; P = 0.002), energy (r = 0.133; P = 0.008), waste (r = 0.149; P = 0.003) and water consumption (r = 0.101; P = 0.045), which are sub‐factors of the Ecological Footprint Awareness Scale.
CONCLUSION
As far as is known, this cross‐sectional study is one of the first studies on compliance with the Mediterranean diet and awareness of the ecological footprint. The findings of the study show that as individuals' compliance with the Mediterranean diet increases, their awareness of their ecological footprint will also increase. To reach a conclusion on this issue, future studies should evaluate the relationship between adherence to the Mediterranean diet and awareness of food–environmental impact on different samples. © 2021 Society of Chemical Industry.
... Lebensmittelbezogene Ernährungsempfehlungen sind Empfehlungen, in denen Lebensmittel, Lebensmittelgruppen und Ernährungsmuster im Vordergrund stehen. Ziel ist es, die komplexen physiologisch orientierten wissenschaftlichen DGE et al. 2017;FNB 2001) gering verarbeiteter Lebensmittel aus regionaler und saisonaler Erzeugung ( Koerber et al. 2017;Meier und Christen 2013). ...
... Ein hoher Konsum von Fleisch, insbesondere von verarbeiteten Fleisch-und Wurstwaren und rotem Fleisch, geht zudem mit einem erhöhten Mortalitätsrisiko einher (Abschn. 2) und ist auch aus ökologischer Perspektive als eher ungünstig zu werten ( Koerber et al. 2017;Meier und Christen 2013). Empfohlen wird daher nicht mehr als dreimal pro Woche Fleisch und Fleischwaren (max. ...
Die Ernährung hat über die gesamte Lebensspanne eine besondere Bedeutung für die Gesundheit und das Wohlbefinden. Gemäß den evidenzbasierten Empfehlungen der Deutschen Gesellschaft für Ernährung (DGE) zeichnet sich eine gesundheitsförderliche Ernährung durch ein Gleichgewicht von Energiezufuhr und -bedarf sowie eine vielseitige Auswahl und schmackhafte Zubereitung überwiegend pflanzlicher Lebensmittel wie Gemüse, Obst, Vollkornprodukte und Kartoffeln aus. Die aktuelle Ernährungssituation in Deutschland ist gekennzeichnet durch ein Überangebot an Lebensmitteln. Häufige Ernährungsprobleme sind Überwicht und dadurch bedingte Folgeerkrankungen. Bei älteren (pflegebedürftigen) Menschen steht die Mangelernährung im Vordergrund der Ernährungsrisiken. Qualitätsgesicherte Gesundheitsförderung berücksichtigt neben ernährungsphysiologischen Aspekten immer auch psychische und sozio-kulturelle Essbedürfnisse und setzt nicht nur am Individuum, sondern auch an den strukturellen Rahmenbedingungen der jeweiligen Lebenswelt an (Verhältnisprävention).
... The idea of a sustainable diet that preserves both the environment and human health was first developed in the 1980s by von Koerber (1981), who introduced the concept of a "wholesome diet" that aimed to place equal importance on the health, ecological, economic, social, and cultural dimensions of nutrition. It comprises a plant-based diet with minimal processed foods (von Koerber et al., 2017). A few years following the development of this idea, Gussow and Clancy (1986) highlighted that consumers need to be informed on how to make food choices that "not only enhance their own health but also contribute to the protection of our natural resources" and suggested new dietary guidelines that corresponded to this objective. ...
Objective
This study aims to disclose and compare meat consumer segments in Switzerland and Vietnam, which differ in terms of their socioeconomic and cultural settings (the former is a developed country, and the latter is an emerging one) to develop a set of segment-specific recommendations that might be applied to consumption in comparable contexts, that is, in other developed countries and other emerging economies.
Methods
Data were collected through two online surveys: one for Swiss residents from randomly selected households and one for Vietnamese urban residents recruited via snowball sampling. The final sample size was N = 643 for Switzerland and N = 616 for Vietnam. Hierarchical cluster analyses followed by K-means cluster analyses revealed five distinct clusters in both countries.
Results
Three clusters were common to both countries: meat lovers (21% in Switzerland and 19% in Vietnam), proactive consumers (22% in Switzerland and 14% in Vietnam) and suggestible consumers (19% in Switzerland and 25% in Vietnam). Two were specific to each country, namely traditional (19%) and basic (21%) consumers in Switzerland and confident (16%) and anxious (26%) consumers in Vietnam.
Conclusion
Relying on voluntary actions, nudging techniques, private initiatives and consumers’ sense of responsibility will certainly be useful but will nevertheless be insufficient to achieve a planetary health diet within the given timeframe (the 2030 Agenda for Sustainable Development). Governments will have no choice but to activate all levers within their sphere of influence – including regulatory measures – and oblige private sector actors to commit to the measures imposed on them. A binding international agenda with common objectives and measures is a judicious approach. Unlike most previous studies, which focused on meat consumption intensity and frequency or diet type to segment consumers, our approach, based on psychographic profiles, allows the identification of segments that share common drivers and barriers and thus the development of better-targeted measures to reduce meat consumption.
... Günümüzde beslenmenin sağlığı koruma etkilerinin yanı sıra çevre ve besin üzerindeki etkileri de tartışılmaktadır. Buna göre tüketilen besinin türü, miktarı ve üretilme koşulları çevreyi etkilemekte ve çevre dostu beslenme alışkanlıklarının kazandırılmasının halk sağlığına büyük ölçüde katkı sağladığı düşünülmektedir (2). Gıda ve Tarım Örgütü'nün (Food and Agriculture Organization-FAO) tanımına göre sürdürülebilir beslenme, besinlerin halk sağlığını ve doğal kaynakları optimize etmesi, biyoçeşitlilik ve ekosisteme karşı koruyucu, ulaşılabilir, ekonomik açıdan uygun, gelecek nesillerin ihtiyaçlarını karşılama imkanını gözeten ve kültürel olarak kabul görmesidir (3). ...
Amaç: Çevresel sürdürülebilirlik ve insan sağlığı yakından ilişkili olup sürdürülebilir beslenme alışkanlıkları ve fiziksel aktiviteyle bağlantılı olduğu bildirilmiştir. Bu çalışmanın amacı, üniversite öğrencilerinin besin tüketim durumları ve fiziksel aktivite düzeylerinin sürdürülebilir ve sağlıklı yeme davranışlarına etkisini incelemektir. Gereç ve Yöntemler: Bu kesitsel çalışma Ondokuz Mayıs Üniversitesi’nde öğrenim gören 125’i erkek, 169’u kadın toplamda 394 öğrenci ile yürütülmüştür. Öğrencilerin sürdürülebilir beslenme alışkanlıklarının değerlendirilmesinde Sürdürülebilir ve Sağlıklı Yeme Davranışı Ölçeği, fiziksel aktivite düzeyinin belirlenmesinde Uluslararası Fiziksel Aktivite Anketi Kısa Formu (IPAQ-SF) ve besin tüketimlerinin tespitinde 24 saatlik geriye dönük besin tüketim kaydı kullanılmıştır. Bulgular: Çalışmaya katılan erkek öğrencilerin %43,8’i orta aktif, kadın öğrencilerin ise %46,6’sı inaktiftir. Orta düzeyde fiziksel aktivite puanı ile “Düşük yağ tüketimi” puan ortalaması arasındaki ilişki (p=0,011) ve ortalama yürüme süresi ile “Sağlıklı ve dengeli beslenme” puan ortalaması arasındaki ilişki anlamlı bulunmuştur (p=0,026). Öğrencilerin ortalama IPAQ-SF puanı ile “Sağlıklı ve dengeli beslenme” (p=0,022), “Yerel gıda” (p=0,020) ve “Hayvan sağlığı” (p=0,041) puan ortalamaları arasında pozitif ilişki saptanmıştır. Enerjinin karbonhidrattan (p=0,878), yağdan (p=0,596) ve proteinden (p=0,842) sağlanan yüzdesi, posa alımı (p=0,818) ve beden kütle indeksinin (p=0,292) “Sürdürülebilir ve sağlıklı yeme davranışı” üzerinde belirleyici olmadığı bulunmuştur. Sonuç: Fiziksel aktivitenin sürdürülebilir ve sağlıklı beslenme davranışları üzerinde etkili olabileceği belirlenmiştir. Fiziksel aktivitenin sağlık ve sürdürülebilirlik üzerindeki farkındalığının arttırılması halk sağlığı açısından büyük önem taşımaktadır.
... ring the environmental impact of food production and health effects of food consumption. In terms of a holistic approach, the aim of a sustainable and health-promoting nutrition system is to guarantee the provision of current and future generations with needed energy and essential nutrients to ensure their physical and mental health (Avery, 2022). Koerber et. al. (2017) specify the following seven principles of a sustainable and healthpromoting nutrition system (1) preference of plant-based foods, (2) organic foods, (3) regional and seasonal products, (4) preference of minimally processed food, (5) Fair Trade products, (6) resource-saving housekeeping and (7) an enjoyable eating culture. Due to the Wor ...
Background: Universities have a pivotal role in shaping future societal norms, including sustainable and health-promoting eating habits. However, the integration of these practices into university communal catering faces numerous challenges. This study aim s to explore diverse barriers and drivers influencing the adoption of sustainable nutrition in university settings and to propose targeted recommendations for action.
Methods: A qualitative research approach was adopted, centring around a participatory workshop that included six stakeholders from various backgrounds. Participants were asked to adopt perspectives different from their own in order to identify and discuss key issues in implementing sustainable nutrition. The results of the discussions were analysed thematically to determine the primary drivers and barriers.
Results: The study identified a complex interplay of factors affecting sustainable nutrition in university settings. Key barriers included financial constraints, diverse dietary needs, e ducational gaps, and logistical challenges. Conversely, drivers encompassed the potential role of universities as pioneers in sustainable eating, the influence of social dynamics, and the importance of multifaceted stakeholder engagement. The findings suggest that a holistic approach is needed to address these issues, including educational initiatives, policy support, economic incentives, and scientific research.
Conclusion: This research underscores the need for a comprehensive strategy to implement sustainable and health-promoting nutrition in university communal catering. Recommendations for action are presented from political, economic, and scientific perspectives, emphasizing the importance of multi-stakeholder collaboration. The study contributes to the understanding of sustainable nutrition in educational institutions and provides a foundation for future initiatives aimed at fostering healthier and more sustainable eating habits in university communities.
... The environmental impacts of animal-based food sources outweigh those of plant-based food sources. Therefore, individuals are advised to reduce their consumption of animal-based foods and transition to plant-based alternatives to implement sustainable diet patterns [3] . Sustainable nutrition involves evaluating the environmental impacts of food throughout its life cycle. ...
Sustainability refers to the ability to endure and persist into the future. It was initially introduced by the World Commission on Environment and Development through their 1987 report entitled "Our common future". When defining sustainable nutrition, The Food and Agriculture Organization of the United Nations (FAO) places importance on respecting and safeguarding biodiversity and ecosystems, as well as ensuring adequate, reliable, and nutritious food. The global population is presently experiencing rapid growth, which poses a risk of depleting nutritional resources over time. One of the primary objectives of sustainable nutrition is to preserve existing resources for future generations. Achieving this requires careful utilization of global resources. In recent years, there has been a particular focus on researching and altering dietary choices and patterns within communities. The emphasis has been on the applicability of nutrition models that exhibit low ecological, carbon, and water footprints as sustainable nutrition models. Examples of such plant-based sustainable nutrition models include the Mediterranean diet, the Double Pyramid model, the New Nordic diet, vegan and vegetarian diets, the Dietary Approaches to Stop Hypertension (DASH) diet, and the planetary health diet. Additionally, it is crucial to discover alternative food sources that resemble animal protein sources, are accessible to all, and gain widespread acceptance. Currently, the most extensively studied alternative food sources include insects, algae, and cultured meat.
... Hence, the food sector represents a decisive area for action, and the decision for a sustainable form of nutrition significantly contributes to personal sustainability. There are different ways of following a sustainable diet, like the preference for organic, regional, or seasonal foods but also the reduction of animal products such as meat (Von Koerber et al., 2017). However, according to the United Nations, a global development towards a plant-based diet can make a significant contribution to saving the world from the greatest damage of climate change (Alvaro, 2017). ...
Objectives
The main goal of our intervention study was to investigate whether two conceptually different mindfulness interventions positively impacted the explicit and implicit affective evaluations of vegetarian foods. We included possible mediating variables (e.g., wellbeing) and related our results to the stage model of self-regulated behavioral change (SSBC).
Methods
We implemented a compassion and caring-based mental training (N = 31) and an adapted MBSR course (N = 34) as mindfulness interventions, and a stress-reduction course (N = 26) as the active control group. The curriculums consisted of 12 weekly group sessions á 75 min. All participants were tested pre- and post-intervention and 3 months after the last intervention session, answered questionnaires (mindfulness, compassion, wellbeing, items of the SSBC) and completed an explicit affective evaluation task and an affective priming task.
Results
There was an improvement in the explicit attitudes toward vegetarian foods regardless of the intervention group. In the SSBC, we found a link between the explicit attitudes toward vegetarian foods and the indicated stage in the model. Multiple regression analysis revealed social and personal norms and a vegetarian/vegan diet as the only significant predictors for goal intention in the SSBC.
Conclusion
The results of our study suggest that both conceptually different mindfulness interventions, as well as a stress-reduction program, have a positive impact on explicit affective attitudes toward vegetarian foods. We highlight the meaning of inner dimensions and transformation for change processes for a more sustainable diet and the role of social and personal norms.
... The negative impact of poor dietary choices and modern eating habits have recently illuminated the relationship between diet and health, prompting consumers to be health-conscious. The use of synthetic colorants in food is under scrutiny given its negative health implications, and currently, the concepts of wholesome nutrition, healthy indulgence, and sustainable diet are trending dietary habits (Von Koerber et al., 2017). Consequently, natural pigments' health benefits have paved the way for huge market demand for natural food colorants as they are an excellent alternative to synthetic food colorants. ...
The current trend of shifting to food naturalness has prompted food industries to switch from synthetic to natural colorants. Concurrently, there is a spike in interest concerning the extraction of pigments from natural sources using non-conventional extraction techniques as the latter are environmental-friendly and sustainable compared to traditional methods. Microwave-assisted extraction (MAE) is one of the emerging technologies that has been reported to be effective in the recovery of bioactive compounds from a plethora of natural sources because of its ability to expeditiously heat the extraction matrix, leading to rapid product recovery. This review focuses on the voluminous demand for natural colorants, their limitations, and potential food applications. Also, this review emphasizes the underlying principle and mechanism of MAE, as well as studies that unveil the efficacy and suitability of the technique for the recovery of pigments. Hence, given that natural pigments are susceptible to natural degradation, MAE is a promising technology for enhanced pigment yield and stability. In addition, recent trends such as technology integration and novel extraction solvents have considerably widened the scope and versatility of MAE as a greener extraction method. Furthermore, when coupled with MAE, waste valorization and further exploration of novel pigment sources (such as algae and other microorganisms) present thrust areas of research concerning the global sustainable development goals (SDGs).
... Wholesome Nutrition, a concept of sustainable nutrition, recognises the equal importance of health, ecological, economic, social and cultural dimensions of nutrition (von Koerber et al., 2017). Consumers may consider sustainability and health when making food choices, but shifting dietary habits to prioritise both remains difficult (Mogas & Souza, 2021;Quah, 2016). ...
Due to sustainability concerns related to current diets and environmental challenges, it is crucial to have sound policies to protect human and planetary health. It is proposed that sustainable diets will improve public health and food security and decrease the food system's effect on the environment. Micronutrient deficiencies are a well-known major public health concern. One-third to half of the world's population suffers from nutrient deficiencies, which have a negative impact on society in terms of unrealised potential and lost economic productivity. Large-scale fortification with different micronutrients has been found to be a useful strategy to improve public health. As a cost-effective strategy to improve micronutrient deficiency, this review explores the role of micronutrient fortification programmes in ensuring the nutritional quality (and affordability) of diets that are adjusted to help ensure environmental sustainability in the face of climate change, for example by replacing some animal-sourced foods with nutrient-dense, plant-sourced foods fortified with the micronutrients commonly supplied by animal-sourced foods. Additionally, micronutrient fortification considers food preferences based on the dimensions of a culturally sustainable diet. Thus, we conclude that investing in micronutrient fortification could play a significant role in preventing and controlling micronutrient deficiencies, improving diets and being environmentally, culturally and economically sustainable.
... The unprocessed, local and seasonal plant-based diet is closer to sustainability [17]. Another study stated that a sustainable diet should meet health, economic and social justice, clean air/water/ soil and enjoyable food culture [18]. Mediterranean diet and the New Nordic diet are advantaged in terms of having the lowest environmental effects according to healthy diets including animal foods [5,9]. ...
... It refers to sustainability at all phases of the food supply chain, including input production, agricultural production, food processing, distribution, cooking meals, and waste disposal. It involves five aspects: health, environment, economy, society, and culture [2]. This research focuses on the health aspects of sustainable nutrition, which aims at providing and ensuring nutritionally sufficient, safe, and healthy food [1]. ...
Unhealthy and unsustainable nutrition is a major concern globally, including in the United Arab Emirates. Although many education programs have been conducted, diet-related illnesses remain prevalent. This study aims to identify the barriers between knowledge and practice of sustainable healthy diets to achieve long-term health, among students of Zayed University in the United Arab Emirates. An online questionnaire was sent to Zayed University (ZU) students over 18 years of age, using snowball sampling. The participants achieved a mean score of 5.6 out of 11 in nutritional knowledge, and a mean score of 3.4 out of 6 in healthy habits. The only barrier that significantly affected dietary habits was not knowing how to plan a diet (p = 0.025). Accordingly, having good nutritional knowledge was significantly related to improved dietary habits (p < 0.001). In addition, school curriculums (p = 0.004), doing one’s own research (p < 0.001), and social media (p < 0.001) were significantly related to improved nutritional knowledge. The most commonly reported motivators for a healthier diet were “to keep their body healthy for a long time” and “to maintain a healthy weight” (72.6% and 70.1%, respectively). Overall, among ZU students the most significant barrier to achieving sustainable healthy nutrition was lack of knowledge. Education methods such as school curriculums, individual research, and social media were effective. Topics such as how to plan a diet, how to keep the body healthy, and how to maintain a healthy weight are of general interest.
... Integrating the sustainability pillars is necessary to increase productive potential, guaranteeing equal opportunities for all without putting the environment at risk [10]. The three main pillars (environmental, economic, and social) have been studied for years, and, recently, the cultural and health pillars were also linked to sustainability [11]. Through school meals and educational practices, students become aware of the impacts of individual and collective choices [6,[12][13][14], consequently generating better environmental, economic, and social outcomes. ...
Considering the importance of schools for sustainable food offers and the formation of conscientious citizens on sustainability, this systematic review aimed to verify the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools. The research question that guided this study is “what are the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools?”. This systematic review was prepared according to PRISMA, and its checklist was registered in PROSPERO. Specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global were developed. The included studies’ methodological quality was evaluated using the Meta-Analysis Statistical Assessment and Review Instrument (MASTARI). A total of 134 studies were selected for a full reading. Of these, 50 met the eligibility criteria and were included in the systematic review. Several sustainability practices were described. The most cited are school gardens and education activities for sustainability. However, actions carried out in food services were also mentioned, from the planning of menus and the purchase of raw materials (mainly local and organic foods, vegetarian/vegan menus) to the distribution of meals (reduction of organic and inorganic waste: composting, recycling, donating food, and portion sizes). Recommendations for purchasing sustainable food (organic, local, and seasonal), nutrition education focused on sustainability, and reducing food waste were frequent; this reinforces the need to stimulate managers’ view, in their most varied spheres, for the priority that should be given to this theme, so that education for sustainability is universally part of the curricula. The importance of education in enabling individuals to promote sustainable development is reaffirmed in Sustainable Development Goal 4 (SDG 4). The development of assessment instruments can help monitor the evolution of sustainable strategies at schools and the main barriers and potentialities related to their implementation.
... За предвиђено повећање броја људске популације требало би остварити повећање приноса за 2,4% годишње (Godfray et al, 2010), линеарно повећање производње хране за 37% годишње, а 2050. године требало би да се произведе скоро 20 60-100% више хране у поређењу са производњом у првој деценији 21. века (Satterthwaite и сар, 2010), уз значајно смањење утицаја климатских промена у производњи (Von Koerber et al, 2017). Биолошке науке јачају стратегију оплемењивања биљака. ...
Plant breeding has general and specific challenges in creating desirable genotypes in different ecoclimatic conditions in order to address numerous constraints such as genetic potential, productivity, climate change, natural resources, human population growth and meeting nutritional needsas well as, preserving the environment from pollution. Existing climate change in regions around the world (drought, high temperatures, heat) disrupts ecosystem stability and is a significant limiting factor for achieving high crop yields in agricultural production,
and for providing sufficient food for the human population and economic stability. Climate change that adversely affects the productivity of plants in agricultural production is associated with the existence of hunger of millions of people in the world. Plant breeding has created genotypes with high potential for yield, quality and resistance to biotic and abiotic stress factors. Adaptations to climate change contribute to reducing the
negative effect of climate change on the life cycle of plants, on resistance to diseases and pests, drought, heat shock, frost, and on the production of food with desirable values of nutritional and technological properties.
Key words: plant breeding, adaptability, climate change, food
security, agriculture
... In terms of human health, the choice of this kind of products guarantees a greater supply of vitamins and minerals and other "non-nutrient" compounds, such as the fiber, which, in turn, promotes better general well-being (e.g., higher antioxidant activity, cholesterol control, and weightbody maintenance) (16). In terms of planet health, the shift from animal to plant-based foods, such as vegetables, fruits, legumes, and cereals, could reduce the environmental impact in all the different phases of the food supply chain (production, transformation, distribution, preparation, consumption, and waste management) (17). Empathizing local and seasonable products aids the regional economy as well. ...
Dietary Reference Values (DRVs) are important for developing labeling laws, identifying populations at risk of over- or under-consumption, and promoting public health interventions. However, the process of developing DRVs is quite complex, and they should not be viewed as recommendations ready to use or goals for individuals. Rather, they require interpretation by professionals and can form the basis of dietary advice. On the other hand, focusing on foods rather than macronutrients can assist individuals in understanding a healthy diet by taking into consideration many variables that may help compliance with a healthy dietary style. Evolution, tradition within specific geographical and historical contexts, taste, economic affordability, season-associated local dietary resources, and lifestyle may all explain the increasing popularity of dietary patterns that are highly successful today. Three models (the Mediterranean, New Nordic, and Japanese) have been recently characterized for geographical setting and food composition, as well as the associated lifestyle. Of note, all these three models rely on pyramids sharing a large basis made up of local vegetal resources and a top of red meats (allowed in many cases, but in limited amounts), thus allowing for the urgent demand of sustainability for the planet's health. This mini-review aimed to summarize the meaning of DRVs and to describe the dietary patterns that better contemplate health, diet diversity, and sustainability.
... One of the recommendations of healthy and sustainable diets is a significant reduction of meat consumption, especially in high-income countries [3,4]. Decreased meat consumption may beneficially impact all domains of sustainability i.e., health, environment and biodiversity protection, society, economy and culture [5][6][7][8][9]. ...
Reducing the consumption of meat constitutes an important part of the global shift towards more sustainable food systems. At the same time, meat is firmly established in the food culture of most human beings, and better understanding of individual behaviors is essential to facilitate a durable change in contemporary eating patterns. To determine the level and nature of attachment to meat among consumers, the Meat Attachment Questionnaire (MAQ) in relation to the phases of behaviour change in the meat consumption reduction process was utilised. Data collected through a survey carried out among Poles aged 25–40 years living in cities were analysed with the use of Spearman’s correlations and one-way ANOVA with Tukey’s post-hoc tests. The biggest share of the studied group of millennials (N = 317) never considered reducing their meat consumption (Phase 1–41%) and was described by the highest level of MAQ score in all its categories: hedonism, affinity, dependence, and entitlement. More than half of the respondents in Phase 2 participants (“planners”) declared a willingness to cut down meat consumption but had not yet put their intentions into practice. Respondents qualified in Phase 3 declared the highest willingness to reduce meat consumption and were significantly less attached to meat regarding all MAQ categories than respondents in Phase 1. The 9% of the study participants (Phase 4) had already limited the frequency of their meat consumption to “several times a week”, this however still remains insufficient compared to the ambitious goals of sustainable healthy diets. Results indicated that meat attachment categories, especially hedonism and dependence, were identified as predictors of willingness to reduce meat consumption. Research exploring the determinants of change and possibilities of effective communication about meat reduction on an individual level in different cultural settings are needed.
... The behavior showed by these parents is in line with the European "Farm to Fork" strategy, which recommends moving to a more plant-based diet to reduce life-threatening disease and the environmental impact of the food system (OECD, 2019). Other authors have defined the related concept of sustainable nutrition, which supports plant-based foods, organic foods, regional and seasonal products, minimally processed foods, and fair-trade products (von Koerber et al., 2017). As Veeck et al. (2020) stated that personal factors are important in understanding the development of new food consumption patterns and that, as long as consumers' values and beliefs evolve, their consumption attitudes do as well. ...
Nowadays, food wastage and childhood obesity are major issues. They are not only related to published health and economic matters but are also associated with the exhaustion of the environment and available natural resources. Childhood obesity is one of the most serious public health challenges of the 21st century. Globally, in 2016 the number of overweight children under the age of five was estimated to be over 41 million. Overweight and obese children are likely to stay obese into adulthood and more likely to develop non-communicable diseases like diabetes and cardiovascular diseases at a younger age. In this context, the Green Deal and the “Farm to Fork” strategies introduced by the European Commission in 2020 support actions that can reduce food waste and change eating behavior to achieve a more sustainable society. One way to make children more aware of the environment and induce them to eat healthier food in the future is the introduction of educational games made by food waste through which they learn the importance of the environment and the health impact of the food they eat. This chapter describes an example of a food product designed for children, which, in the future, might help them to experience something educational and fun while taking care of a plant and watching it grow. It is also an opportunity to teach them to respect and care about the environment and follow a sustainable healthy diet when adults.
... The vision of SFS is a world where the earth can produce enough nutritious, safe, affordable food to feed the population, while preserving the biodiversity and ecological needs of the planet now and for the future generations. Such systems ensure food security and nutrition and accommodate most of the 17 SDGs; they are beneficial for every citizen and country, good for the whole planet (Berry, 2019;Burlingame & Dernini, 2019;Fanzo, 2019;Knorr et al., 2020;Meybeck & Gitz, 2017;Trajkovska Petkoska & Trajkovska-Broach, 2020;Von Koerber et al., 2017). ...
Sustainability should be an imperative in everyone’s lifestyle in order to achieve an equilibrium between humans and ecosystem for the wellbeing of current and future generations. Sustainable food systems and healthy diets are main key-players to achieve sustainable planet and lifestyle and at the same time to be in line with the Sustainable Development Goals (Agenda of 17 global goals set by the United Nations General Assembly in 2015 to achieve better and sustainable future for all). Such food systems offer not only a way towards ending the hunger, but also enable healthy nations and less environmental pollution. A good representative of a sustainable food system is the Mediterranean diet that is affordable and accessible even in the regions far from the Mediterranean basin. Raw or minimally cooked plant-based food products flavoured by different herbs and spices are the foundation of this diet packed with powerful nutrients, vitamins, and minerals, enriched with healthy fats from extra virgin olive oil. The Mediterranean lifestyle provides many health and wellbeing benefits for humans. Authors believe that adhering to it leads to healthy nations and a sustainable world with less hunger.
... Com base na necessidade de discussão, avaliação e monitoramento desses aspectos, emergiu o conceito de Nutrição Sustentável o qual tem como base cinco dimensões (saúde, ambiente, economia, social e cultural). Para concretização dessa ideia são propostas ações, como a preferência por uma alimentação à base de plantas, com alimentos orgânicos, sazonais, minimamente processados, que respeite a cultura alimentar, sendo oriundo de um comércio justo e que tenha um uso sustentável dos recursos (Von Koerber, Bader & Leitzmann, 2017). ...
O objetivo deste estudo foi estimar as pegadas hídricas da alimentação de adolescentes escolares do Brasil e as associações com contexto territorial e de rotina alimentar. Trata-se de um estudo ecológico a partir dos microdados da amostra 1 da Pesquisa Nacional de Saúde do Escolar 2015, com as quais foram estimadas as médias das pegadas hídricas medias (PH) da alimentação dos adolescentes por categoria de análise: unidade da federação brasileira, macrorregião geográfica e por número de dias na semana frequentado restaurantes fast food. Estatísticas descritivas e espaciais foram empregadas para compreensão da distribuição dessas médias nas unidades de análise territoriais e na frequência em fast food. No Brasil, a PH média da alimentação dos adolescentes foi 2925,9 litros/kg. A distribuição das PH apresentou forte correlação espacial (Índice de Moran Local=0,773), com destaque para formação do cluster do tipo alto-alto (Rio Grande do Sul, Santa Catarina, Paraná, São Paulo, Rio de Janeiro, Espírito Santo, Minas Gerais e Mato Grosso do Sul). Além disso, as PH médias da alimentação desse grupo aumentaram proporcionalmente ao aumento do número de dias que o adolescente costumava comer em fast food. Percebe-se uma relação direta entre o maior impacto ambiental da alimentação de adolescentes, territórios de moradia mais urbanizados e a maior frequência em restaurantes fast food. Avaliar essas associações é importante para compressão das questões de saúde pública e nutrição na perspectiva da sustentabilidade. Assim, podem ser desenvolvidas estratégias para redução do impacto ambiental e melhoria da alimentação desse grupo etário.
... Frente a essas questões, na década de 1980 foi formulado o conceito de "Nutrição Sustentável" referindo-se a uma alimentação saudável que abrangem os aspectos de saúde, sociedade, economia, cultura, bem como o meio ambiente; além de levar em consideração todos os estágios que compõe a cadeia de produção dos alimentos para que uma alimentação seja considerada sustentável (VON KOERBER et al., 2017). ...
Institutional food services must guarantee the provision of safe and quality food for users and at the same time be environmentally responsible with the use of natural resources. This study aimed to evaluate the environmental performance and the hygienic-sanitary conditions related to the production of meals in Institutional Restaurants (IR) of public education in a state of northeastern Brazil. The research was characterized as exploratory descriptive of a transversal/observational nature, performed in six restaurants of public education institutions, 3 university restaurants and 3 restaurants of technical high school institutes. Environmental performance was assessed using an instrument that addressed the use of water, electricity, gas, chemicals and waste management. For the evaluation of hygienic-sanitary conditions in the IR, a checklist was used, including facilities, processes, documentation and records regarding good food handling practices. The results showed that, in relation to environmental performance, all IR reached a percentage score classified as good or very good (60.5 to 86.5%). Waste management and use of electric
energy obtained the best and worst average percentage of adequacy, respectively. In relation to hygienic--sanitary conditions, the average of the general adequacy of the IRs ranged from 47.3% to 91.7%, with the item documentation and registration having the lowest adequacy in all restaurants.
Keywords: Collective Feeding. Food Services. Food quality.
... Dimension 1 -Essentially nutritional recommendations Nutrient content of foods; food groups (meats, fruits and vegetables, cereals, among others) [7,[35][36][37][38] Energy content; amount of calories [7,[35][36][37] Salt consumption [7,37] Sugar consumption [37,39] Consumption of oils and fats [36,37] Consumption of food additives [40,41] Consumption of processed foods [36,37] Consumption of whole foods [7,36,37] Dimension 2 -Essentially symbolic recommendations Taste [3,42] Presentation, color, and smell of foods [3,42] Valuing the cultural context of the individual or group; preservation of food culture and identity; consumption of typical and traditional foods [3,[43][44][45][46] Valuing the knowledge and beliefs of the individual or group [3,43,46] Eating as a time of social integration and friendship [43,47] Take time to prepare and eat meals. Slow eating [43,47] Eating with pleasure [43,47] Dimension 3 -Essentially sustainable recommendations Respect for seasonality [37] Valuing biodiverse food [4,36,48] Consumption of wild and unconventional plants [49,50] Organic food consumption and enhancement of the agroecological production system [51][52][53] Consumption of non-genetically modified food [10,54,55] Food waste [23,36,56,57] Consumption of local food and short marketing chains [48,51,57,58] Food consumption by family farmers and small producers [19,58] Food consumption from home and community gardens [19] Consumption of fair-trade foods from a supportive economy [56,59] Sustainable animal production/animal well-being [23] Vegetable-based food [36,48] Chart 1 -Predefined literature and reference categories that supported the categorization of recommendations in the Nutritional, Symbolic, and Sustainable dimensions. Florianópolis, Brazil, 2020. ...
Objective
Was analyzed the contents of the main messages of food-based dietary guidelines to promote healthy eating, identifying nutritional, symbolic, and sustainable recommendations.
Methods
Food-based dietary guidelines from 90 different countries were analyzed. These guidelines were selected from the United Nations Food and Agriculture Organization database. For data extraction, all messages were exported to the Nvivo software and, after repeated readings, were grouped into predefined categories and corresponding dimensions based on the literature. The categories were created according to the mixed model, that is, they were created before data analysis was performed, but modified if necessary.
Results
Was identified 1,982 messages grouped into the following dimensions: nutritional (n=73.9%); sustainable (3.2%); symbolic (3.3%), and others (19.7%). All food-based dietary guidelines addressed nutritional aspects, and the most frequent recommendation was regarding the consumption of fats, followed by the consumption of salt and vegetables and fruits, cited by at least 75 food-based dietary guidelines. Less than half (n=40) of the food-based dietary guidelines addressed sustainable or symbolic aspects of food and 13 of the food-based dietary guidelines addressed both aspects. However, these messages represented only 6.5% of the total messages in the documents.
Conclusions
The recommendations for healthy eating in the food-based dietary guidelines are incipient in terms of sustainable and symbolic issues. Recommendations for adopting healthy diets need to consider the completeness of the food and its various combinations, dietary patterns, and the factors associated with their consumption, as well as the individual’s relations with food, environment, and society.
... Availability is a strong factor overall that affects our food choices, because it is not possible to consume particular products that aren't offered (79)(80)(81)(82)(83)(84)(85). This supports the recommendations made elsewhere (12,(86)(87)(88) that we generally need to create a higher availability of sustainable food offerings. ...
Not least from an ecological and health perspective, it can be posited that a broader part of consumers should practice sustainable diets. People who are already willing to do so are often confronted with the intention-behavior gap, caused by a range of internal and external factors. To eliminate these barriers requires a deeper and more comprehensive understanding of these factors and their interplay. Therefore, a think aloud study with 20 adult German participants was conducted to explore the four chosen external factors of availability, education, advertising and price. Furthermore, questionnaires for all four factors were handed out and a follow-up interview was conducted to gain additional qualitative data. Results show that these four external factors seem to have a major impact on the intention-behavior relation. According to the participants all factors interact in some way with other internal and external factors, making practicing sustainable diets a complex activity. In conclusion, the four external factors availability, education, advertising and price need to be addressed by various stakeholders within our food systems in order to move forward in the process of making sustainable diets practicable and sustainable food systems firmly established.
... La contribution du secteur alimentaire à la production de GES est très importante, puisqu'estimée jusqu'à plus d'un quart de la production annuelle totale : 26 % en Australie, 20-30 % en Angleterre, et 20 % en Allemagne [3][4][5]. Ces émissions de GES proviennent notamment des étapes de production et de consommation des systèmes alimentaires actuels [6]. Les aliments les plus émetteurs sont les produits d'origine animale et les aliments transformés [7]. ...
... Several researchers worldwide have paid special efforts in investigating the reasons for the switching and pursuing PB diets [4,[135][136][137][138][139][140][141]. Several factors have been found; for example, in some regions, people choose PB diets due to their cheap prices [142], some due to their health problems, some due to animal welfare, environmental issues, some due to their beliefs/religions, etc. ...
The beneficial advantages of plant-based diets towards human beings have been well addressed over the last few decades. More and more people are now enjoying plant-based diets for their physical health, psychological health, animal rights, environment protection, etc. However, there are still many stereotypes about the lifestyle. Hence, this study aims at identifying key factors affecting the plant-based food choices so that we can propose feasible implications to widely promote plant-based diets across communities for their better health, eudemonic well-being and life satisfaction as well as the sustainable survival of our beloved planet—“Mother Earth”. Based on statistical analysis results of data collected from 1477 participants in 10 out of 19 provinces/cities in Southern Vietnam, the plant-based food choice is found significantly affected by not only gender and marriage status but also by a so-called SHOULD Model, where: (1) S refers to Spirituality and Social relationships; (2) H refers to Health concerns; (3) O refers to Opulence of plant-based foods and Outlook on life; (4) U refers to Understanding of human body structures; (5) L refers to Love towards animals; and (6) D refers to Diet knowledge. Among the identified factors, “understanding of human body structures” and “outlook on life” are two new factors proposed in this study, fulfilling the existing literature about the determinants of plant-based food choice. From such findings, some managerial implications are proposed to not only promote plant-based lifestyle but also help to develop plant-based food business in practice.
... Besides policies for more sustainable production, individual behavior changes in food consumption are required (Reisch et al. 2013). Sustainable forms of nutrition include the reduction of meat consumption as well as the preference of regional, seasonal, and organically grown foods (Von Koerber et al. 2017). In addition to the reduction of GHG emission, organic agriculture has the potential to enhance biodiversity (Bengstsson et al. 2005;Scialabba and Müller-Lindenlauf 2010). ...
Objectives
The preference of organically grown foods can potentially decrease greenhouse gas emissions, which are related to climate change. Recent empirical studies suggest associations between dispositional mindfulness and self-reported pro-environmental behavior. In order to identify the potential and mechanisms of mindfulness with regard to pro-environmental behaviors, it is necessary to consider theories of action.Methods
The present study examines the relationship between five facets of self-attributed mindfulness and organic food consumption considering a stage model of behavior change that includes different types of intentions and stage-specific predictors adapted from the theory of planned behavior and the norm-activation model. A cross-sectional online study was conducted with a sample of 560 participants. The mean age of the participants was 30 (SD = 10.5) years, and the sample consisted largely of females (76%). A minority reported regular meditation practice (8%).ResultsThe multivariate analyses showed a significant relationship between observing and goal intention (β = .317, p < .000) as well as the indirect effects of observing on goal intention that is mediated by personal norms and attitude. Further, people in the postaction stage have higher levels of observing than those in the predecision stage (p = .003, d = .43). Overall, the mindfulness facets contribute low to the explained variance of the stage model variables.Conclusion
Consistent across the analyses, the mindfulness facet of observing was proved to be a particularly relevant predictor of organic food consumption-related variables. The investigation of the observing facet could be beneficial to understand associated mechanisms and starting points to promote pro-environmental behavior through mindfulness.
This is the second part of the Brazilian S20 mental health report. The mental
health working group is dedicated to leveraging scientific insights to foster
innovation and propose actionable recommendations for implementation in
Brazil and participating countries. In addressing the heightened mental health
challenges in a post-pandemic world, strategies should encompass several key
elements. This second part of the S20 Brazilian Mental Health Report will delve
into some of these elements, including: the impact of climate change on mental
health, the influence of environmental factors on neurodevelopmental disorders,
the intersection of serious mental illness and precision psychiatry, the cooccurrence of physical and mental disorders, advancements in biomarkers for
mental disorders, the utilization of digital health in mental healthcare, the
implementation of interventional psychiatry, and the design of innovative mental
health systems integrating principles of innovation and human rights.
Reassessing the treatment settings for psychiatric patients within general
hospitals, where their mental health and physical needs are addressed should
be prioritized in mental health policy. As the S20 countries prepare for the
future, we need principles that stand to advance innovation, uphold human
rights, and strive for the highest standards in mental health care.
The UN Sustainable Development Goals and the Paris Climate Agreement are pushing the current generation to rethink and transform their behaviors. The importance of the research subject is due to the need for universities to implement the third mission and implement the University 4.0 model in response to emerging challenges of promoting sustainable development of society. The main purpose of the study is to assess the impact of students' dietary choices on students' academic achievements, taking into account environmental aspects. In the course of the study, a methodology based on a qualitative approach was used, including the development of questionnaires and the use of Chi-square statistics. The results obtained indicate that there is no relationship between students' academic performance and factors of rational nutrition. The analysis of the responses made it possible to conclude that there is an urgent need for universities to rethink the strategy and mechanisms for the implementation of the mission. It is necessary to give priority attention to the implementation of policies aimed at the formation of mechanisms for the transformation of students' eating behavior in order to achieve sustainable academic growth, taking into account environmental aspects.
Shaping one’s own everyday life in the sense of sustainable development (SD) and participating in corresponding social processes call for the ability to make decisions in terms of SD. To promote this ability, this article focuses on the question of how pupils make decisions in the context of SD and which types of decision-making processes (DMP) can be identified. To this end, 27 pupils from various Swiss German schools were interviewed in this study using the thinking-aloud method. The data were analysed according to the method of empirically grounded type construction by Kelle and Kluge. This resulted in five types of DMP. Differences were particularly evident in the formulation and consideration of several options for action as well as in weighing them up. The heterogeneity of DMP suggests that pupils’ decision-making ability can be optimally promoted and expanded through peer learning in the classroom.
The world’s population is currently growing at an exponential rate, which is estimated to be over 8 billion inhabitants as reported by United Nations on November 15, 2022. According to FAO, 870 million people out of this population do not have enough food to eat, with the vast majority of hungry people (98%) living in developing countries, where almost 15% of the population is undernourished. Furthermore, the world’s population is estimated to come to 9 billion by 2050, which would incur severe food scarcity and would seriously hamper global food security. Food losses, especially post-harvest loss as a result of poor agricultural practices have also been reported to greatly impact the economy, the environment, and the livelihoods of low and medium countries and Sub-Saharan-African. Therefore, realistic options should be established for promoting sustainable agriculture systems, improving nutrition, and achieving food security to end hunger in our nations. This paper elucidates the drivers of food insecurity including food losses, escalating population growth, hunger, and food production, among others, and provided some transformation approaches such as value addition through appropriate and emerging food processing and preservation techniques, application of biotechnological options through genetically modified foods and functional foods consumption and integration of indigenous underutilized nutrient-dense food crops which could serve as all-inclusive and sustainable transformation options for enhanced food and nutrition security, especially in developing countries, which is where the hunger burden and the prevalence of malnutrition and non-communicable diseases are high.
Küresel iklim değişikliği ve su yetersizliği nedeni ile besin talebini karşılamak için ekonomik yönü, çevresel-sosyal etkileri ve gıda güvenliği değerlendirmelerinin çoğunda sürdürülebilirlik konularına yer verilmemektedir. Gıda Tarım Örgütü (FAO) ve Dünya Sağlık Örgütü (WHO) sürdürülebilir sağlıklı diyetin tanımını “Sürdürülebilir diyetler düşük çevresel etkili, besin ve beslenme güvencesinin günümüzde var olmasını ve gelecek nesillere aktarılmasını sağlayan sağlıklı yaşamı hedefleyen diyetlerdir” şeklinde yapmıştır. Dünya’da sürdürülebilir diyetlerin insanlara ve doğal kaynaklara uygun, biyoçeşitliliğe ve ekosisteme karşı koruyucu, saygılı, duyarlı, ekonomik olarak ulaşılabilir ve beslenme açısından yeterli, güvenilir ve sağlıklı olması gerekmektedir. Çevresel bozulmaların sonucunda besin üretimi ve tüketimi olumsuz yönde etkilenmektedir. Mevcut küresel besin sistemi ve beslenme sürdürülebilirlik açısından değerlendirildiğinde yetersiz olduğu düşünülmektedir. Ancak gıda güvenliği ve sürdürülebilirlik için yapılan çalışmalarda sağlıklı beslenme durumunu sürdürmek için kritik olan diyet ve besin çeşitliliği ile mikro besin yeterliliğini ele alınmamıştır. Bu nedenle derlemede sürdürülebilir beslenme açısından farklı toplumların benimseyerek uyguladığı, sağlıklı ve sürdürülebilir olarak değerlendirilen bazı beslenme modellerinden olan Akdeniz, Dash, Yeni Nordik, Temiz Baltık, Vejetaryen, Paleotik ve Intermittent Fasting Diyet gibi beslenme modelleri irdelenerek sürdürülebilir diyetlerin hem insan sağlığı hem de çevreye olan etkileri üzerine odaklanılmıştır.
Nutrition is a multidimensional and complex issue. Several sectors are implicated in nutrition, by far the most obvious ones being the health sector and the food sector. This interlinking of nutrition into multiple sectors has given rise to a new area of multidisciplinary study that combines insights from agriculture, nutrition, economics, and social sciences. The field is still emerging, and the major research focus has been on specific aspects of agri-food system change in various nations. Even though sustainability has been a buzzword for some time now, researchers can argue that some have abused the word for their vested interest; the role of sustainable scientific interventions to address the triple burden of malnutrition cannot be neglected. Yet, the sustainable potential of nutraceuticals in combating nutrition has not been studied much. In this review, the researcher attempts to understand nutraceuticals and how they can contribute to expanding sustainable nutrition solutions, especially in the aftermath of the COVID pandemic.
Current food systems are associated with the unsustainable use of natural resources; therefore, rethinking current models is urgent and is part of a global agenda to reach sustainable development. Sustainable diets encompass health, society, economy, culture as well as the environment, in addition to considering all the stages that make up the food production chain. This study aimed to perform a review on the importance of using environmental footprints (EnF) as a way of assessing the environmental impacts of food systems. The most used EnF to assess impacts related to the food system was the carbon footprint, followed by the water footprint, and the land use footprint. These EnF usually measured the impacts mainly of the current diet and theoretical diets. Animal-source foods were the ones that most contribute to the environmental impact, with incentives to reduce consumption. However, changing dietary patterns should not be restricted to changing behavior only, but should also involve all stakeholders in the functioning of food systems. We conclude that EnF are excellent tools to evaluate and guide the adoption of more sustainable diets, and can be applied in different contexts of food systems, such as food consumption analysis, menu analysis, food waste, and inclusion of EnF information on food labels.
O conceito de nutrição sustentável, se relaciona com o modo de tratarmos tanto o meio ambiente, quanto à saúde dos seres humanos, sendo um reflexo da forma que utilizamos os recursos naturais. O presente estudo, teve como objetivo principal, compreender como a nutrição sustentável gera impacto nutricional e ambiental. Verifica-se que é um estudo de revisão integrativa da literatura, abordando a temática. As buscas bibliográficas, foi por meio das bases de dados periódicos CAPES, MEDLINE, SCIELO, por meio dos Decs (descritores em ciência da saúde), envolvendo artigos de revisão, monografias e livros. Ao final da pesquisa, atendendo aos critérios de inclusão e exclusão de artigos, foram analisados os 17 trabalhos mais relevantes. Foi percebido que a nutrição sustentável busca reduzir as emissões de gases de efeito estufa, a erosão do solo, o gasto de energia e água na cadeia de produção de alimentos, e elevar a biodiversidade e a quantidade de vitaminas, minerais e fitoquímicos. Em linhas gerais, os autores estudados concordam que uma dieta com baixo impacto ambiental é geralmente consistente com uma boa nutrição. As dietas mais sustentáveis conteriam elevada proporção de plantas e baixa proporção de animais e seriam extremamente heterogêneas.
It is the position of Dietitians Australia that to promote human and planetary health, a food system transformation is needed that enables the population to adopt healthy and sustainable diet‐related practices. A healthy and sustainable diet must (i) be nutritionally adequate, healthy and safe, (ii) have low environmental impact and be protective of natural resources and biodiversity, (iii) be culturally acceptable and (iv) be accessible, economically fair and affordable. Dietitians Australia acknowledges that it is critical to prioritise Indigenous knowledges in consultation, policy‐making and implementation processes to achieve these recommendations. In facilitating the uptake of healthy and sustainable diets, dietitians are contributing to the transformation of our current food system that is urgently required to nourish present and future generations within planetary boundaries. In developing this position statement, opportunities for future research have been identified including those to advance the professions' capacity to improve environmental sustainability outcomes across all areas of practice. To achieve a population‐level shift towards this diet, Dietitians Australia recommends: (i) the development of a National Food and Nutrition Strategy which honours Indigenous knowledges on food systems, (ii) the integration of sustainability principles in Australia's dietary guidelines, (iii) the reorientation of our food environment to prioritise access to healthy and sustainable foods, and (iv) investment in capacity building activities to equip the current and future nutrition and dietetics workforce.
Considering the importance of schools for sustainable food offers and the formation of conscientious citizens on sustainability, this systematic review aimed to verify the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools. The research question that guided this study is “what are the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools?”. This systematic review was prepared according to PRISMA, and its checklist was registered in PROSPERO. Specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global were developed. The included studies’ methodological quality was evaluated using the Meta-Analysis Statistical Assessment and Review Instrument (MASTARI). A total of 134 studies were selected for a full reading. Of these, 50 met the eligibility criteria and were included in the systematic review. Several sustainability practices were described. The most cited are school gardens and education activities for sustainability. However, actions carried out in food services were also mentioned, from the planning of menus and the purchase of raw materials (mainly local and organic foods, vegetarian/vegan menus) to the distribution of meals (reduction of organic and inorganic waste: composting, recycling, donating food, and portion sizes). Recommendations for purchasing sustainable food (organic, local, and seasonal), nutrition education focused on sustainability, and reducing food waste were frequent; this reinforces the need to stimulate managers’ view, in their most varied spheres, for the priority that should be given to this theme, so that education for sustainability is universally part of the curricula. The importance of education in enabling individuals to promote sustainable development is reaffirmed in Sustainable Development Goal 4 (SDG 4). The development of assessment instruments can help monitor the evolution of sustainable strategies at schools and the main barriers and potentialities related to their implementation.
Objective: To explain student biology teachers' intention to teach sustainable nutrition (SN) in classes using an extended model of the theory of planned behavior.
Design: Germany-wide online questionnaire study in November/December 2019. Participants: A total of 621 student biology teachers (mean age, 23.3 years; SD, 3.9 years; 77% female).
Dependent Variable: Intention to teach SN.
Independent Variables: Theory of planned behavior variables (attitudes toward teaching, subjective norms, self-efficacy), intention to eat sustainably, attitudes toward SN, knowledge about SN, prior university education for sustainable development experiences.
Analyses: Descriptive statistics, bivariate Spearman correlations, and a path model are reported.
Results: The extended TPB model provided a moderate-to-high explanation of the intention to teach SN (R² = 0.50; P < 0.001). Respondents with a higher intention to eat sustainably in their daily lives reported more positive attitudes toward teaching, higher self-efficacy, and a higher teaching intention. Prior university education for sustainable development experiences also predicted the intention to teach. A higher level of knowledge about SN was only associated with higher self-efficacy.
Conclusions and Implications: Lectures and seminars on SN in biology teacher training may foster student (biology) teachers' self-efficacy in teaching SN and ensure that they understand the importance of their subject-specific commitment, involvement, and attitudes in implementing SN in schools.
Dietary iron inadequacy is a public health concern in developing countries. Women of reproductive age (WRA) are the most at risk for this micronutrient deficiency due to biological, socio-cultural, and dietary factors. This analysis aimed to assess estimated dietary intakes of iron (including heme and non-heme) and estimate bioavailability of dietary iron intake in Ethiopian women of reproductive age in Kersa district, Eastern Ethiopia.
A total of 1140 randomly selected women from households in Kersa participated in this study. We used a non-quantitative food frequency questionnaire to assess total dietary iron consumption in WRA. Adjusted prevalence ratios (APRs) and 95% confidence intervals (CIs) were computed using modified Poisson regression to evaluate factors for inadequate dietary iron intake.
The median usual iron consumption was 24.7 mg/d and 41.8 % of WRA were at risk for iron inadequacy. The following factors were associated with a greater likelihood for the risk of iron inadequacy: seasonal (APR 1.56; 95% CI 1.36-1.80) and part-time (APR 1.75; 95% CI 1.45-2.12) agricultural employment, market food source (APR 1.30; 95% CI 1.14-1.49), old age (APR 1.29; 95% CI 1.05-1.60) and low women’s dietary diversity (APR 2.34; 95% CI 1.88-2.91).
Two-fifths of women had an inadequate dietary iron intake. Improving dietary diversity and food security, fortifying staple foods that have low iron bioavailability, and increasing animal-based foods and fruit consumption with meals would help to decrease the burden of iron dietary inadequacy and deficiency in WRA.
Our dietary choices are one of the leading global causes of environmental degradation and decline in human health. The increasing consumption of fossil fuels, the emission of greenhouse gasses, deforestation and the extraction of fresh water by the food industry have triggered worldwide concern about the western lifestyle and our future in this world. Although modernization and new technologies in agriculture have helped end hunger, the lack of communication with environmental development promotes water and consequently food insecurity around the world, as well as malnutrition and an increase in chronic diseases. This mini-review summarizes the environmental and health impacts caused by the Western food industry and shows that we need to promote the development of food science together and in a communicative way with health and environmental sciences.
Die Ernährung hat über die gesamte Lebensspanne eine besondere Bedeutung für die Gesundheit und das Wohlbefinden. Gemäß den evidenzbasierten Empfehlungen der Deutschen Gesellschaft für Ernährung (DGE) zeichnet sich eine gesundheitsförderliche Ernährung durch ein Gleichgewicht von Energiezufuhr und -bedarf sowie eine vielseitige Auswahl und schmackhafte Zubereitung überwiegend pflanzlicher Lebensmittel wie Gemüse, Obst, Vollkornprodukte und Kartoffeln aus. Die aktuelle Ernährungssituation in Deutschland ist gekennzeichnet durch ein Überangebot an Lebensmitteln. Häufige Ernährungsprobleme sind Überwicht und dadurch bedingte Folgeerkrankungen. Bei älteren (pflegebedürftigen) Menschen steht die Mangelernährung im Vordergrund der Ernährungsrisiken. Qualitätsgesicherte Gesundheitsförderung berücksichtigt neben ernährungsphysiologischen Aspekten immer auch psychische und sozio-kulturelle Essbedürfnisse und setzt nicht nur am Individuum, sondern auch an den strukturellen Rahmenbedingungen der jeweiligen Lebenswelt an (Verhältnisprävention).
There is not a single solution for sustainable food for the future. Multiple sources, with differing views on the effect of diets on our health, the global population, society, and the future of the environment, are able to compromise on an ‘imperfect’ solution. Unsurprisingly, the better, more environmental-friendly, less energy- and water-intensive foods are generally plant-based. Because strict plant-based diets cut out all animal products, the happy medium is the Mediterranean diet. The Mediterranean diet is mainly plant-based, with some fish, eggs, and even less meat and dairy recommended. This bodes well for different cultures, health, and people universally and projects well for the planet’s future. The authors hope that this chapter will provide factual insight from multiple sources for readers to make informed decisions of what to consume on a daily basis.
Livestock production occupies approximately 75% of agricultural land, consumes 35% of the world’s grain, and produces 14.5% of anthropogenic greenhouse gas emissions. With demand for meat and dairy products forecast to increase 60% by 2050, there is a pressing need to reduce the footprint of livestock farming. Food wastes have a long history as a source of environmentally benign animal feed, but their inclusion in feed is currently banned in the EU because of disease control concerns. A number of East Asian states have in the last 20years, however, introduced regulated, centralised systems for safely recycling food wastes into animal feed. This study quantifies the land use savings that could be realised by changing EU legislation to promote the use of food wastes as animal feed and reviews the policy, public, and industry barriers to the use of food waste as feed. Our results suggest that the application of existing technologies could reduce the land use of EU pork (20% of world production) by one fifth, potentially saving 1.8million hectares of agricultural land. While swill presents a low-cost, low-impact animal feed, widespread adoption would require efforts to address consumer and farmer concerns over food safety and disease control.
The increase in the consumption of animal products
is likely to put further pressure on the world’s
freshwater resources. This paper provides a comprehensive
account of the water footprint of animal
products, considering different production systems
and feed composition per animal type and country.
Nearly one-third of the total water footprint of
agriculture in the world is related to the production
of animal products. The water footprint of any
animal product is larger than the water footprint of
crop products with equivalent nutritional value.
The average water footprint per calorie for beef is
20 times larger than for cereals and starchy roots.
The water footprint per gram of protein for milk,
eggs and chicken meat is 1.5 times larger than for
pulses. The unfavorable feed conversion efficiency
for animal products is largely responsible for the
relatively large water footprint of animal products
compared to the crop products. Animal products
from industrial systems generally consume and
pollute more ground- and surface-water resources
than animal products from grazing or mixed systems.
The rising global meat consumption and the
intensification of animal production systems will
put further pressure on the global freshwater
resources in the coming decades. The study shows
that from a freshwater perspective, animal products
from grazing systems have a smaller blue and grey
water footprint than products from industrial systems,
and that it is more water-efficient to obtain
calories, protein and fat through crop products than
animal products
Vast amounts of land are required for the production of food, but the area suitable for growing crops is limited. In this paper, attention is paid to the relationship between food consumption patterns and agricultural land requirements. Land requirements per food item that were determined in a previous study are combined with data on the per capita food consumption of various food packages, varying from subsistence to affluent, leading to information on land requirements for food. Large differences could be shown in per capita food consumption and related land requirements, while food consumption, expenditure, and the physical consumption of specific foods change rapidly over time. A difference of a factor of two was found between the requirements for existing European food patterns, while the land requirement for a hypothetical diet based on wheat was six times less than that for an existing affluent diet with meat. It is argued that in the near future changes in consumption patterns rather than population growth will form the most important variable for total land requirements for food. Trends towards the consumption of foods associated with affluent lifestyles will bring with them a need for more land. Lifestyle changes, changes in consumer behavior on a household level, can be considered as powerful options to reduce the use of natural resources such as agricultural land.
This study quantifies the green, blue and grey water footprint of global crop production in a spatially-explicit way for the period 1996–2005. The assessment improves upon earlier research by taking a high-resolution approach, estimating the water footprint of 126 crops at a 5 by 5 arc minute grid. We have used a grid-based dynamic water balance model to calculate crop water use over time, with a time step of one day. The model takes into account the daily soil water balance and climatic conditions for each grid cell. In addition, the water pollution associated with the use of nitrogen fertilizer in crop production is estimated for each grid cell. The crop evapotranspiration of additional 20 minor crops is calculated with the CROPWAT model. In addition, we have calculated the water footprint of more than two hundred derived crop products, including various flours, beverages, fibres and biofuels. We have used the water footprint assessment framework as in the guideline of the Water Footprint Network.
Considering the water footprints of primary crops, we see that the global average water footprint per ton of crop increases from sugar crops (roughly 200 m<sup>3</sup> ton<sup>−1</sup>), vegetables (300 m<sup>3</sup> ton<sup>−1</sup>), roots and tubers (400 m<sup>3</sup> ton<sup>−1</sup>), fruits (1000 m<sup>3</sup> ton<sup>−1</sup>), cereals (1600 m<sup>3</sup> ton<sup>−1</sup>), oil crops (2400 m<sup>3</sup> ton<sup>−1</sup>) to pulses (4000 m<sup>3</sup> ton<sup>−1</sup>). The water footprint varies, however, across different crops per crop category and per production region as well. Besides, if one considers the water footprint per kcal, the picture changes as well. When considered per ton of product, commodities with relatively large water footprints are: coffee, tea, cocoa, tobacco, spices, nuts, rubber and fibres. The analysis of water footprints of different biofuels shows that bio-ethanol has a lower water footprint (in m<sup>3</sup> GJ<sup>−1</sup>) than biodiesel, which supports earlier analyses. The crop used matters significantly as well: the global average water footprint of bio-ethanol based on sugar beet amounts to 51 m<sup>3</sup> GJ<sup>−1</sup>, while this is 121 m<sup>3</sup> GJ<sup>−1</sup> for maize.
The global water footprint related to crop production in the period 1996–2005 was 7404 billion cubic meters per year (78 % green, 12 % blue, 10 % grey). A large total water footprint was calculated for wheat (1087 Gm<sup>3</sup> yr<sup>−1</sup>), rice (992 Gm<sup>3</sup> yr<sup>−1</sup>) and maize (770 Gm<sup>3</sup> yr<sup>−1</sup>). Wheat and rice have the largest blue water footprints, together accounting for 45 % of the global blue water footprint. At country level, the total water footprint was largest for India (1047 Gm<sup>3</sup> yr<sup>−1</sup>), China (967 Gm<sup>3</sup> yr<sup>−1</sup>) and the USA (826 Gm<sup>3</sup> yr<sup>−1</sup>). A relatively large total blue water footprint as a result of crop production is observed in the Indus river basin (117 Gm<sup>3</sup> yr<sup>−1</sup>) and the Ganges river basin (108 Gm<sup>3</sup> yr<sup>−1</sup>). The two basins together account for 25 % of the blue water footprint related to global crop production. Globally, rain-fed agriculture has a water footprint of 5173 Gm<sup>3</sup> yr<sup>−1</sup> (91 % green, 9 % grey); irrigated agriculture has a water footprint of 2230 Gm<sup>3</sup> yr<sup>−1</sup> (48 % green, 40 % blue, 12 % grey).
Objective:
Following the agreed principles, definition and dimensions of the new nutrition science, to elaborate its overall guiding principles, to propose some domains of its biological, social and environmental dimensions, and to propose a series of principles to govern and guide these dimensions and domains. This paper, part of The New Nutrition Science project, is initial work in progress towards a comprehensive typology of the science, and is designed to stimulate further work.
Method:
A review that takes into account the discussions of the Giessen workshop on the new nutrition science, and in particular the workshop agreement as expressed in The Giessen Declaration. Three outlines of the evolutionary, historical and ecological general principles to guide the new nutrition science are given in boxed texts. The suggested specific principles, taken mostly from 14 associated papers and workshop discussion, are an informal supplement to the Declaration. They are presented as further work in progress, to be developed, revised and agreed at future meetings designed to develop the new nutrition science.
Conclusion:
An essential aspect of the theory and the practice of the new nutrition science--in common with any scientific discipline and indeed any ordered human activity--is a specification of its dimensions and their domains, with definitions; and also considered and agreed principles to govern and guide its work.
(This is the main paper). To show that nutrition science, with its application to food and nutrition policy, now needs a new conceptual framework. This will incorporate nutrition in its current definition as principally a biological science, now including nutritional aspects of genomics. It will also create new governing and guiding principles; specify a new definition; and add social and environmental dimensions and domains.
A narrative review of nutrition science, its successes and achievements, and its dilemmas, paradoxes, shortcomings, dissonances and challenges. Reference is made to 16 associated papers. Equal use is made of continuous text and of boxed texts that extend the review and give salient examples.
Recent and current interrelated electronic and genomic discoveries and linked sequential demographic, nutritional and epidemiological shifts, in the context of associated and interlinked global social, cultural, environmental, economic, political and other developments, altogether amount to a world in revolution, requiring all disciplines including that of nutrition science to make comparably radical responses.
Nutrition in principle and practice should be a biological and also an environmental and social science. This new broad integrated structure brings much recent and current progressive work into the centre of nutrition science, and in some ways is a renewal of the period when nutrition science had its greatest impact. It amounts to a map charting well-known and also new worlds. The new nutrition science is concerned with personal and population health, and also with planetary health--the welfare and future of the whole physical and living world of which humans are a part. In this way the discipline will make a greater contribution to the preservation, maintenance, development and sustenance of life on Earth, appropriate for the twenty-first century.
Séminaire à CleanED lab à l'Unversité des sciences et des technologies de Hanoi USTH
This paper analyses the progress in recent research in goat nutrition since the last International Conference on Goats (Tours, 2000). This review reveals clear progress in the quality of papers, now similar to those on cattle or sheep, particularly on nutritional aspects in tropical areas. Topics dealt with in goat nutrition are feeding behaviour, particularly on pastures or rangelands, feed digestibility, tree leaf or by-product utilization, effects of nutritional factors on growth, milk and hair production, while nutritional adaptation to harsh environments, underfeeding, factors influencing energy consumption, quality of goat products (milk, cheese, meat) and reproduction performance along with the connection between nutrition and pathology require more attention. Goat nutrition in a tropical environment follows the same physiological mechanisms as under temperate conditions, but genotypes can present specificities enabling a better adaptation to feeding conditions. Complete and precise information on the nutritive value of tropical forage, rangeland vegetation in accordance with the season, and new feed or by-products is still missing. Researchers in goat nutrition frequently use different methods, making it difficult to compare results from several research teams. Agreement on the methodology in goat nutrition is easier when the research teams are organized in networks at the national or international level. To be successful with technological transfer in goat nutrition, the message for the end users must be clear and well adapted. At the present time, we are short of review papers that provide an analysis of all results already published to establish quantitative relationships between variables, which can clarify the messages for the field. Methods of meta-analysis can be used to analyse the quantitative results from experimental data banks and to establish response laws and define limits of application. Finally, if we implement a research project on goat nutrition dedicated to application in the field, not only the research works but also the actions of technological transfer must be financed.
Advances in agriculture and food systems, consequent increases in food availability, and a shift in dietary consumption patterns with economic development and urbanization of developing societies leads to adverse health outcomes. The structure of the habitual diet is altered and is characterized by increasing consumption of fats, saturated fats largely from animal sources and sugars. Lifestyle changes in an increasingly urbanized environment which occurs concurrently contributes to a reduction in physical activity levels which promotes overweight and obesity. The essence of these changes is captured by the term 'nutrition transition' which accompanies the demographic and epidemiologic transition in these countries with economic development. The existing burden of undernutrition in developing countries is thus compounded by the adverse effects of the nutrition transition, notably the increasing prevalence of obesity and non-communicable diseases. This double burden of malnutrition adds to the health and economic burden of developing societies.
Decades ago, discussion of an impending global pandemic of obesity was thought of as heresy. But in the 1970s, diets began to shift towards increased reliance upon processed foods, increased away-from-home food intake, and increased use of edible oils and sugar-sweetened beverages. Reductions in physical activity and increases in sedentary behavior began to be seen as well. The negative effects of these changes began to be recognized in the early 1990s, primarily in low- and middle-income populations, but they did not become clearly acknowledged until diabetes, hypertension, and obesity began to dominate the globe. Now, rapid increases in the rates of obesity and overweight are widely documented, from urban and rural areas in the poorest countries of sub-Saharan Africa and South Asia to populations in countries with higher income levels. Concurrent rapid shifts in diet and activity are well documented as well. An array of large-scale programmatic and policy measures are being explored in a few countries; however, few countries are engaged in serious efforts to prevent the serious dietary challenges being faced.
Many nutrition-related problems (e.g., obesity) are complex and thus characterized by a multitude of components, interrelatedness, associated feedbacks, and dynamics. Nutrition ecology is an innovative concept to deal with complexity and multidimensionality in nutrition science and practice. Along the food supply chain the dimensions health, environment, society, and economy are taken into account simultaneously and coequally. By combining special disciplinary knowledge with methods and principles of research on complexity and knowledge integration, nutrition ecology offers a concept to develop approaches to solving complex nutrition-related problems. Accordingly, the conceptual background and methodological elements of nutrition ecology are presented and discussed.
Nutrition ecology is an interdisciplinary scientific discipline that encompasses the entire nutrition system, with special consideration of the effects of nutrition on health, the environment, society, and the economy. Nutrition ecology involves all components of the food chain, including production, harvesting, preservation, storage, transport, processing, packaging, trade, distribution, preparation, composition, and consumption of food, as well as disposal of waste materials. Nutrition ecology has numerous origins, some of which go back to antiquity. The introduction of industrialized agriculture and mass animal production gave rise to various negative influences on the environment and health. Food quality is determined in part by the quality of the environment. The environment, in turn, is influenced by food consumption habits. Research shows that vegetarian diets are well suited to protect the environment, to reduce pollution, and to minimize global climate changes. To maximize the ecologic and health benefits of vegetarian diets, food should be regionally produced, seasonally consumed, and organically grown. Vegetarian diets built on these conditions are scientifically based, socially acceptable, economically feasible, culturally desired, sufficiently practicable, and quite sustainable.
A growing body of scientific evidence indicates that wholesome vegetarian diets offer distinct advantages compared to diets containing meat and other foods of animal origin. The benefits arise from lower intakes of saturated fat, cholesterol and animal protein as well as higher intakes of complex carbohydrates, dietary fiber, magnesium, folic acid, vitamin C and E, carotenoids and other phytochemicals. Since vegetarians consume widely divergent diets, a differentiation between various types of vegetarian diets is necessary. Indeed, many contradictions and misunderstandings concerning vegetarianism are due to scientific data from studies without this differentiation. In the past, vegetarian diets have been described as being deficient in several nutrients including protein, iron, zinc, calcium, vitamin B12 and A, n-3 fatty acids and iodine. Numerous studies have demonstrated that the observed deficiencies are usually due to poor meal planning. Well-balanced vegetarian diets are appropriate for all stages of the life cycle, including children, adolescents, pregnant and lactating women, the elderly and competitive athletes. In most cases, vegetarian diets are beneficial in the prevention and treatment of certain diseases, such as cardiovascular disease, hypertension, diabetes, cancer, osteoporosis, renal disease and dementia, as well as diverticular disease, gallstones and rheumatoid arthritis. The reasons for choosing a vegetarian diet often go beyond health and well-being and include among others economical, ecological and social concerns. The influences of these aspects of vegetarian diets are the subject of the new field of nutritional ecology that is concerned with sustainable life styles and human development.
Teil 2. Die bundesweite Befragung zur Ernährung von Jugendlichen und Erwachsenen
- Ii Verzehrsstudie
- Ergebnisbericht
Vollwert-Ernährung: Konzeption einer zeitgemässen und nachhaltigen Ernährung
- Kv Koerber
- T Männle
- C Leitzmann
Koerber KV, Männle T & Leitzmann C (editors) (2012)
Vollwert-Ernährung: Konzeption einer zeitgemässen und
nachhaltigen Ernährung, 11th ed. (1st ed. 1981). Stuttgart,
Germany: Haug.
Nachhaltige Entwicklung – wo stehen wir?
- Schneidewind
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