scholarly journals From Farm to Fork: Assessing the Sustainability of Traditional Culinary Preparations to Promote Healthy and Sustainable Diets in Chile's Metropolitan Region (P03-005-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Kanter ◽  
Viviana Azúa ◽  
Mariana León Villagra
Keyword(s):  
Environmental Impact ◽  
First Nations ◽  
Environmental Impacts ◽  
Food Systems ◽  
Metropolitan Region ◽  
Climate Change Signal ◽  
Structured Interviews ◽  
Study Objective ◽  
Sustainable Diets ◽  
Sustainable Diet

Abstract Objectives The high prevalences of ultra-processed foods and obesity in Chile, with increasing climate change, signal an urgent need for novel analyses to characterize sustainable diets. Therefore, the study objective was to describe the sustainability of 24 highly consumed and liked traditional Chilean culinary preparations (dishes) as perceived by those in the Metropolitan Region (RM). Methods Pre-existing methods on documenting traditional food systems were adapted, and combined with the FAO's 5 criteria for sustainable diets (culture, nutrition, environment, physical, and economic access). In 2018, 40 individual semi-structured interviews were done by an ethnographer/anthropologist, 8 per age (25–45 y, 45–64 y, > 65 y) or ethnic (first nations or not) group. Each interview involved tasks about 24 traditional dishes (card sort exercises per sustainable diet criteria; and brief surveys to assess diet and taste preferences), was recorded, and transcribed. Based on the positive associations between a dish and the 5 sustainable diet criteria, an average sustainability score (0–100%) was calculated by dish. ATLAS.ti v. 8.3.1 was used to conduct the study analyses. Results The traditional dishes identified as the most sustainable were: fruits (91%); salads (90%); scrambled eggs with tomato/onion (82%); vegetable soup (78%), and legumes (78%). With fish soup (52%), shredded beef (48%) and empanadas (39%) as the least sustainable. Of the 5 sustainable diet criteria, the environment dimension was the most difficult for participants to think about in relation to diet, and thus, verbally expound upon. Two-thirds of participants thought that no dish produced any environmental impact. Others erroneously confused environmental impact with health problems or with household contamination from cooking fried foods. The livestock and fishing industries were often cited as having negative environmental impacts. Conclusions Chileans in the RM can identify traditional dishes, largely based on primary agricultural products that are both healthy and sustainable. The finding that many lacked an understanding of how diet may be linked to the concept of sustainability; and more specifically, to environmental impacts signals an important need for more education and awareness regarding how sustainability relates to diet. Funding Sources CONICYT-FONDECYT Initiation Project.

scholarly journals Sustainable diet policy development: implications of multi-criteria and other approaches, 2008–2017

2017 ◽  
Vol 77 (3) ◽  
pp. 331-346 ◽  
Author(s):  
Tim Lang ◽  
Pamela Mason
Keyword(s):  
Policy Development ◽  
Food Systems ◽  
Food System ◽  
Policy Issue ◽  
Policy Uncertainty ◽  
Sustainable Diets ◽  
Sustainable Diet ◽  
Common Framework ◽  
Development Goals ◽  
The Uk

The objective of the present paper is to draw lessons from policy development on sustainable diets. It considers the emergence of sustainable diets as a policy issue and reviews the environmental challenge to nutrition science as to what a ‘good’ diet is for contemporary policy. It explores the variations in how sustainable diets have been approached by policy-makers. The paper considers how international United Nations and European Union (EU) policy engagement now centres on the 2015 Sustainable Development Goals and Paris Climate Change Accord, which require changes across food systems. The paper outlines national sustainable diet policy in various countries: Australia, Brazil, France, the Netherlands, Qatar, Sweden, UK and USA. While no overarching common framework for sustainable diets has appeared, a policy typology of lessons for sustainable diets is proposed, differentiating (a) orientation and focus, (b) engagement styles and (c) modes of leadership. The paper considers the particularly tortuous rise and fall of UK governmental interest in sustainable diet advice. Initial engagement in the 2000s turned to disengagement in the 2010s, yet some advice has emerged. The 2016 referendum to leave the EU has created a new period of policy uncertainty for the UK food system. This might marginalise attempts to generate sustainable diet advice, but could also be an opportunity for sustainable diets to be a goal for a sustainable UK food system. The role of nutritionists and other food science professions will be significant in this period of policy flux.

scholarly journals How to guarantee food supply during pandemics? Rethinking local food systems from peri-urban strategic agents’ behaviour: The case study of the Barcelona Metropolitan Region

2021 ◽  
Author(s):  
Sònia Callau-Berenguer ◽  
Anna Roca-Torrent ◽  
Josep Montasell-Dorda ◽  
Sandra Ricart
Keyword(s):  
Food Supply ◽  
Food Systems ◽  
Food System ◽  
Food Policy ◽  
Local Food ◽  
Metropolitan Region ◽  
Mutual Aid ◽  
Structured Interviews ◽  
Strategic Agents ◽  
Agricultural Areas

The Covid-19 pandemic has acted as a warning for the world’s current food system, especially in urban contexts with global food dependence. This article aims to analyse the food system behaviour of the Barcelona Metropolitan Region (in the northeast of Spain) during the first stage of the pandemic by deepening the behaviour of different peri-urban agricultural areas in which local food supply is promoted. Semi-structured interviews to 11 entities and institutions located in the peri-urban area of the BMR based on its productive and management profile have been carried out from March to May 2020. The results obtained highlight the socio-economic, environmental, and health perspective of food supply during the pandemic. Main results show 1) shortcomings in the operation and logistics of the metropolitan food system; 2) the complicity between the local producer and the urban consumer through new sales and distribution initiatives, 3) the role of peri-urban agricultural areas for ensuring food supply and land preservation, and 4) the need to initiate cooperation and mutual aid activities between the different agents involved in the food system. Furthermore, agents underlined the need for rethinking the agroeconomic model to strengthening the producer-consumer nexus and promoting local food policy based on food sustainability, sovereignty, and governance.

scholarly journals Development and validation of an individual sustainable diet index in the NutriNet-Santé study cohort

2019 ◽  
Vol 121 (10) ◽  
pp. 1166-1177 ◽  
Author(s):  
Louise Seconda ◽  
Julia Baudry ◽  
Philippe Pointereau ◽  
Camille Lacour ◽  
Brigitte Langevin ◽  
...  
Keyword(s):  
Dietary Patterns ◽  
Food Systems ◽  
Study Cohort ◽  
Post Secondary ◽  
Sustainable Diets ◽  
Sustainable Diet ◽  
Current Context ◽  
Highly Correlated ◽  
Definition Of ◽  
Development And Validation

AbstractIn the current context of unsustainable food systems, we aimed to develop and validate an index, the sustainable diet index (SDI), assessing the sustainability of dietary patterns, including multidimensional individual indicators of sustainability. Based on the FAO’s definition of sustainable diets, the SDI includes seven indicators categorised into four standardised sub-indexes, respectively, environmental, nutritional, economic and sociocultural. The index (range: 4–20) was obtained by summing the sub-indexes. We computed the SDI for 29 388 participants in the NutriNet-Santé cohort study, estimated its validity and identified potential socio-demographic or lifestyle differences across the SDI quintile. In our sample, the SDI (mean=12·10/20; 95 % CI 12·07, 12·13) was highly correlated to all the sub-indexes that exerted substantial influence on the participants’ ranking. The environmental and economical sub-indexes were the most and less correlated with the SDI (Pearson R2 0·66 and 0·52, respectively). Dietary patterns of participants with a high SDI (considered as more sustainable) were concordant with the already published sustainable diets. Participants with high SDI scores were more often women (24 %), post-secondary graduates (22 %) and vegetarians or vegans (7 %), without obesity (16 %). Finally, the SDI could be a useful tool to easily assess the sustainability-related changes in dietary patterns, estimate the association with long-term health outcomes and help guide future public health policies.

scholarly journals Nutrition and sustainability: an emerging food policy discourse

2012 ◽  
Vol 72 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Tim Lang ◽  
David Barling
Keyword(s):  
Environmental Impact ◽  
Policy Development ◽  
Food Systems ◽  
Food Policy ◽  
Life Sciences ◽  
Policy Discourse ◽  
Policy Responses ◽  
Nutrition Science ◽  
Sustainable Diet ◽  
Policy Engagement

It is well known that food has a considerable environmental impact. Less attention has been given to mapping and analysing the emergence of policy responses. This paper contributes to that process. It summarises emerging policy development on nutrition and sustainability, and explores difficulties in their integration. The paper describes some policy thinking at national, European and international levels of governance. It points to the existence of particular policy hotspots such as meat and dairy, sustainable diets and waste. Understanding the environmental impact of food systems challenges nutrition science to draw upon traditions of thinking which have recently been fragmented. These perspectives (life sciences, social and environmental) are all required if policy engagement and clarification is to occur. Sustainability issues offer opportunities for nutrition science and scientists to play a more central role in the policy analysis of future food systems. The task of revising current nutrition policy advice to become sustainable diet advice needs to begin at national and international levels.

scholarly journals Exploring External Factors Affecting the Intention-Behavior Gap When Trying to Adopt a Sustainable Diet: A Think Aloud Study

2021 ◽  
Vol 8 ◽  
Author(s):  
Leonie Fink ◽  
Carola Strassner ◽  
Angelika Ploeger
Keyword(s):  
Food Systems ◽  
External Factors ◽  
Think Aloud ◽  
Complex Activity ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Factors Affecting ◽  
Sustainable Diets ◽  
Sustainable Diet ◽  
Internal And External Factors

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.

scholarly journals Climate change mitigation in food systems: the environmental and health impacts of shifting towards sustainable diets, a systematic review protocol

2019 ◽  
Vol 4 ◽  
pp. 205 ◽  
Author(s):  
Stephanie Jarmul ◽  
Zara Liew ◽  
Andrew Haines ◽  
Pauline Scheelbeek
Keyword(s):  
Climate Change ◽  
Systematic Review ◽  
Greenhouse Gas Emissions ◽  
Greenhouse Gas ◽  
Environmental Impacts ◽  
Water Use ◽  
Food Systems ◽  
Climate Change Mitigation ◽  
Sustainable Diets ◽  
Change Mitigation

Food systems contribute greatly to global climate change due to their substantial contributions to greenhouse gas emissions, water use, and resource allocation. In addition, current food systems fail to deliver healthy and sustainable foods for all, with obesity as well as undernourishment remaining a pertinent global issue. Mounting pressures such as population growth and urbanisation urge rapid and transformational adaptations in food systems to sustainably feed a growing population. Sustainable diets have been promoted as a potential climate change mitigation strategy, and are characterized by high plant based foods and reduced animal-sourced and processed foods. While the evidence base on the potential health and environmental impacts of shifts towards sustainable diets has been growing rapidly over the past decade, there has been no recent synthesis of the evidence surrounding the health and climate mitigation benefits of sustainable consumption patterns. This systematic review will synthesize the evidence of both empirical and modelling studies assessing the direct health outcomes (such as all-cause mortality and body mass index) as well as environmental impacts (greenhouse gas emissions, land use, water use etc.) of shifts towards sustainable diets. Eight literature databases will be searched to identify studies published between 1999-2019 that report both health and environmental outcomes of sustainable diets. Evidence will be mapped and subsequently analysed based on the comparability of results and reported outcomes.

scholarly journals Using Healthy and Sustainable Traditional Culinary Preparations to Improve Diets and Food Choices in Poor Areas of Chile's Metropolitan Region (P10-036-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Kanter ◽  
Mariana León Villagra ◽  
Viviana Azúa ◽  
Nataly Stephanie Gutiérrez Herrera
Keyword(s):  
Group Discussion ◽  
Food Choices ◽  
Metropolitan Region ◽  
Farmers Markets ◽  
Farmers Market ◽  
Study Objective ◽  
Funding Sources ◽  
Daily Food ◽  
Sustainable Diet ◽  
Prepared Food

Abstract Objectives It is important to examine if healthy traditional culinary preparations can potentially be restored in the Chilean diet to promote sustainable diets and improve food choices, especially in vulnerable areas. Therefore, the study objective was to design and implement healthy and sustainable diet interventions at farmers markets in poor areas of Chile's Metropolitan Region that contains over half the country's population. Methods Multi-disciplinary methods were used to design and implement a healthy sustainable diet intervention in 6 different farmers markets in poor areas of Chile. A diverse focus group discussion, including researchers, chefs, nutritionists and farmers market managers, helped identify the healthy and sustainable recipes for the intervention; of which 9 healthy traditional culinary preparations, with a modern touch, were included. At each intervention site, three recipes were prepared for the public; and an informative recipe booklet was distributed. Trained research assistants gave brief surveys to adults (>25 y, n = 147) about the acceptability and taste of each recipe. STATA v. 15.0 was used to conduct the study analyses. Results Most (≥80%) participants highly liked 7 of the 9 recipes; and reported being willing to learn how to cook each recipe. All liked mussel soup and 96% tomato-based lentils. Previous knowledge of how to cook each recipe was low (<50%), except for mussel soup (77%), and homestyle lentils (55%). Participants were also asked if they were open to buying the recipes as prepared at least once; and if so, if they would include it in their daily food choices. On average, however, only 56% were open to buying any of the recipes as a prepared food item. Participants opposed this type of purchase because they: preferred preparing it themselves (46%); didn't like the taste (15%); avoid buying prepared foods (11%); don't like prepared foods (7%); and don't see the reason to buy it, if they are going to learn how to cook it (7%). Conclusions Chileans in poor areas of the Metropolitan Region both like and are open to learning how to cook healthy traditional Chilean recipes. Thus, healthy traditional culinary preparations have the potential to improve the diets and food choices of vulnerable populations in Chile, but have barriers to sustainability that suggest areas for further research. Funding Sources CONICYT-FONDECYT Initiation Project.

scholarly journals Linking Fisheries Policy to Sustainable Diets: The Case of Lake Superior

2021 ◽  
Vol 8 (2) ◽  
Author(s):  
Kristen Lowitt
Keyword(s):  
Food Security ◽  
Economic Efficiency ◽  
Food Systems ◽  
Lake Superior ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Sustainable Diets ◽  
Sustainable Diet ◽  
The World ◽  
Fisheries Policy

The contribution of fisheries to food systems are largely absent from conceptions of sustainable food systems. At the root of this problem is that fisheries are often seen in terms of maximizing economic efficiency rather than local food security. This perspective piece engages with sustainable diets as a framework for linking fisheries policy with broader food systems considerations asking, how would fisheries policy be different if fisheries were governed with sustainable diets in mind? My discussion is oriented around the case of Lake Superior, the largest freshwater lake in the world and home to commercial, recreational, and Indigenous fisheries. I review the key policies and legislative frameworks influencing the region’s fisheries from a sustainable diet lens to put forward some recommendations for how policy change in support of sustainable diets may be fostered.  

scholarly journals Sustainable diets within sustainable food systems

2017 ◽  
Vol 76 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Alexandre Meybeck ◽  
Vincent Gitz
Keyword(s):  
Food Systems ◽  
Three Dimensions ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Global Sustainability ◽  
Sustainable Diets ◽  
Scientific Disciplines ◽  
Sustainable Diet ◽  
Development Goals ◽  
Different Dimensions

Sustainable diets and sustainable food systems are increasingly explored by diverse scientific disciplines. They are also recognised by the international community and called upon to orient action towards the eradication of hunger and malnutrition and the fulfilment of sustainable development goals. The aim of the present paper is to briefly consider some of the links between these two notions in order to facilitate the operationalisation of the concept of sustainable diet. The concept of sustainable diet was defined in 2010 combining two totally different perspectives: a nutrition perspective, focused on individuals, and a global sustainability perspective, in all its dimensions: environmental, economic and social. The nutrition perspective can be easily related to health outcomes. The global sustainability perspective is more difficult to analyse directly. We propose that it be measured as the contribution of a diet to the sustainability of food systems. Such an approach, covering the three dimensions of sustainability, enables identification of interactions and interrelations between food systems and diets. It provides opportunities to find levers of change towards sustainability. Diets are both the results and the drivers of food systems. The drivers of change for those variously involved, consumers and private individuals, are different, and can be triggered by different dimensions (heath, environment, social and cultural). Combining different dimensions and reasons for change can help facilitate the transition to sustainable diets, recognising the food system's specificities. The adoption of sustainable diets can be facilitated and enabled by food systems, and by appropriate policies and incentives.

scholarly journals Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Kanter ◽  
Mariana León Villagra ◽  
Berta Schnettler
Keyword(s):  
First Nations ◽  
Ethnic Group ◽  
Food Environment ◽  
Food Systems ◽  
Geographic Area ◽  
Alcoholic Beverages ◽  
Metropolitan Region ◽  
Food Type ◽  
Age Group ◽  
Key Informant

Abstract Objectives The current food environment includes what people remember to cook. Therefore, the objective of this study was to describe and compare the traditional Chilean culinary preparations that currently exist in memory by geographic area [Metropolitan Region (RM) and La Araucanía (AR)] and by socio-demographic factors (age, ethnicity). Methods Pre-existing methods on documenting traditional food systems of indigenous peoples were adapted for this study. Over 2017 and 2018, 10 key informant interviews were conducted by a trained ethnographer/anthropologist. Specifically, five key-informant interviews were conducted per region, one per age (25–45 y, 45–64 y, > 65 y) or ethnic group (first nations or not). In each interview, the key informant cooked a traditional recipe and completed a free-list exercise of traditional culinary preparations, with little prompting. All culinary preparations free-listed by each informant were coded thematically by key ingredients and mealtime; and subsequently grouped into 67 unique larger food categories, according to its main ingredients (e.g., beans) or food type (e.g., beverages). ATLAS.ti v. 8.3.1 and STATA v.15.0 were used to conduct the study analyses. Results The traditional dishes cooked by the key informants varied by region and age group. More unique traditional culinary preparations were identified in AR (n = 351) than in RM (n = 220); and the specific preparations listed varied by region. When the preparations were grouped into larger food categories, vegetables and breads were the most prevalent categories, across regions, age and ethnic groups. Sandwiches, soups/stews with meat, and beans were the other frequent food categories in the RM. While in AR, these were sweets/jams, soups/stews without meat, and potatoes. Frequent food categories also varied by age group (e.g., alcoholic beverages for those 25–45 y compared to soups/stews for those > 65 y), but not by ethnic group. Conclusions Traditional culinary preparations still exist in the memory of Chileans in two distinct regions. The finding that vegetable-based traditional preparations make up the greatest prevalence of recalled dishes is important for understanding the current food environment to design healthy and sustainable diet interventions. Funding Sources CONICYT-FONDECYT Initiation Project.

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