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Sustainable diets: the interaction between food industry, nutrition, health and the environment

Title	Sustainable diets: the interaction between food industry, nutrition, health and the environment
Author	Alsaffar, Ayten Aylin
Publication Date:	2016-02
Publication Place	- Sage
Subject	Sustainability, Food industry, Environment, Nutrition, Health
Type	Periodical
Language	English
Digital	Yes
Manuscript	No
Library:	Özyeğin University
Library Asset ID	1532-1738
Record ID	07fafcb0-d740-4156-b077-e3dc0e17ce6e
Library Location	Gastronomy and Culinary Arts
Date	2016-02
Sample Text	Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth’s natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.
DOI	10.1177/1082013215572029
Cilt	29

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Özyeğin University

Sustainable diets: the interaction between food industry, nutrition, health and the environment

Author Alsaffar, Ayten Aylin

Publication Date 2016-02

Publication Place - Sage

Subject Sustainability, Food industry, Environment, Nutrition, Health

Type Periodical

Language English

Digital Yes

Manuscript No

Library Özyeğin University

Library Asset ID 1532-1738

Record ID 07fafcb0-d740-4156-b077-e3dc0e17ce6e

Library Location Gastronomy and Culinary Arts

Date 2016-02

Sample Text Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth’s natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.

DOI 10.1177/1082013215572029

Cilt 29