scholarly journals Sustainable eating behavior

2021 ◽  
pp. 88-93
Author(s):  
Andrii Ivashura ◽  
Oksana Borysenko ◽  
Maryna Tolmachova
Keyword(s):  
Environmental Impact ◽  
Eating Behavior ◽  
Natural Environment ◽  
Food Production ◽  
Well Being ◽  
Dietary Advice ◽  
Modeling Framework ◽  
Sustainable Food ◽  
Environmental Aspect ◽  
Production And Consumption

With the growing impact of agriculture and modern food processing on the natural environment and growing concerns about all aspects of their sustainability, urgent solutions are required to promote healthy, low-impact diets. Sustainable diets are those with low environmental impact and high availability that ensure food and nutritional security. A comprehensive overview of different approaches to the analysis of sustainable eating behavior is provided. It is argued that preserving the environment is critical, including in designing programs to improve health, address inequalities in affordability, food access and availability in food system models. However, dietary advice and food policy should not be based solely on the environmental aspect of sustainability and should be carefully formulated. Economy, culture and other sociological factors should be taken into account in appropriate policies when planning ways to provide adequate nutrition to the population. It is emphasized that building sustainable food systems that support healthy communities requires a multidimensional, interdisciplinary approach. A sustainable healthy diet is based on improving the energy balance and changing the diet towards a predominantly plant-based diet, which is in line with the data on healthy eating. Updating national guidelines to reflect the latest data on healthy diets may in itself be important for improving health and reducing environmental impact, and may not only clearly define but expand the criteria for sustainability. Key principles of environmental sustainability and well-being are applied in shaping a national sustainable food strategy and are directly related to food production and consumption. To implement an integrated health and environment modeling framework, it is necessary to take different approaches to sustainable nutrition, motivating environmental, food security and public health goals. To develop a methodology for assessing indicators of sustainable nutrition, it is important to simultaneously take into account all aspects: nutritional value of products, indicators of environmental impact, availability of products, climatic, geographic and national characteristics. This methodology will allow to make competent decisions in the field of food production and consumption, will help to minimize the negative impact on the natural environment through sustainable eating behavior.

scholarly journals Actions on sustainable food production and consumption for the post-2020 global biodiversity framework

2021 ◽  
Vol 7 (12) ◽  
pp. eabc8259
Author(s):  
Izabela Delabre ◽  
Lily O. Rodriguez ◽  
Joanna Miller Smallwood ◽  
Jörn P. W. Scharlemann ◽  
Joseph Alcamo ◽  
...  
Keyword(s):  
Food Production ◽  
Food Systems ◽  
Transformative Change ◽  
Political Commitment ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
The United Kingdom ◽  
Production And Consumption ◽  
Barriers And Opportunities ◽  
Sustainability Standards

Current food production and consumption trends are inconsistent with the Convention on Biological Diversity’s 2050 vision of living in harmony with nature. Here, we examine how, and under what conditions, the post-2020 biodiversity framework can support transformative change in food systems. Our analysis of actions proposed in four science-policy fora reveals that subsidy reform, valuation, food waste reduction, sustainability standards, life cycle assessments, sustainable diets, mainstreaming biodiversity, and strengthening governance can support more sustainable food production and consumption. By considering barriers and opportunities of implementing these actions in Peru and the United Kingdom, we derive potential targets and indicators for the post-2020 biodiversity framework. For targets to support transformation, genuine political commitment, accountability and compliance, and wider enabling conditions and actions by diverse agents are needed to shift food systems onto a sustainable path.

scholarly journals Multitemporal Geospatial Evaluation of Urban Agriculture and (Non)-Sustainable Food Self-Provisioning in Milan, Italy

2019 ◽  
Vol 11 (7) ◽  
pp. 1846 ◽  
Author(s):  
Giuseppe Pulighe ◽  
Flavio Lupia
Keyword(s):  
Urban Agriculture ◽  
Food Production ◽  
Food Systems ◽  
Arable Land ◽  
Well Being ◽  
Google Earth ◽  
Total Production ◽  
Ancillary Data ◽  
Sustainable Food ◽  
The City

Urban agriculture in Global North cities is strongly promoted as a sustainable solution to achieve different goals, such as food production, quality of life, and well-being. Although several attempts have been made to evaluate urban agriculture production, few studies have investigated food production in a multitemporal geospatial way and considered per capita population needs, gender, and age strata consumption. This study presents a spatiotemporal quantification of urban agriculture in the city of Milan (Italy) for assessing food self-provisioning potential. We utilized high-resolution Google Earth images and ancillary data to create a detailed cadaster of urban agriculture for the years 2007 and 2014. Based on four scenarios of food production and statistical data on vegetables and cereals consumption, we estimated current total production and requirements for the city dwellers. Our results showed that the actual extension of vegetable gardens (98 ha) and arable land (2539 ha) in the best scenario could satisfy approximately 63,700 and 321,000 consumers of vegetables and cereal products, respectively. Overall, current urban agriculture production is not able to meet vegetables and cereal consumption for more than 1.3 million city residents. Scenario estimates suggest rethinking land use promoting horticultural production to achieve more sustainable food systems.

Rural Agriculture, Technological Innovation, Sustainable Food Production, and Consumption in Kebbi State, Nigeria, 1991-2018

2020 ◽  
pp. 157-175
Author(s):  
Atiku Abubakar Udulu
Keyword(s):  
State Government ◽  
Rural Economy ◽  
Food Production ◽  
The State ◽  
Sustainable Food ◽  
Rural Agriculture ◽  
Historical Method ◽  
Production And Consumption ◽  
Production And Distribution ◽  
Degree Of Control

Agriculture has been the mainstay of Nigeria's rural economy. Food production and consumption started as a routine human activity. At a later stage, government got involved through provision of new agricultural inputs, collection, and redistribution of agricultural outputs, especially the staple foods such as grains, mainly millet, corn, and rice. The chapter explores various interventions in the areas of cultivation, processing, and distribution of food in the state. Historical method of enquiry is applied in the process of collection of materials and documenting this chapter. The findings of the chapter show that the state government has some degree of control on the production and distribution of food in the state. Technology boosts output and creates employment. Food products from Kebbi State are transported to many states in Nigeria, including a collaboration with a particular state in the southern part of the country. Thus, food production and distribution in the state is contributing to the national economy.

scholarly journals Nudging interventions on sustainable food consumption: a systematic review

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Becky Blackford
Keyword(s):  
Systematic Review ◽  
Food Choice ◽  
Food Production ◽  
Food Choices ◽  
Eligibility Criteria ◽  
Sustainable Food ◽  
Natural Systems ◽  
Production And Consumption ◽  
Health Burdens ◽  
System 1

As population growth continues, sustainable food behaviour is essential to help reduce the anthropogenic modification of natural systems, driven by food production and consumption, resulting in environmental and health burdens and impacts. Nudging, a behavioural concept, has potential implications for tackling these issues, encouraging change in individuals’ intentions and decision-making via indirect proposition and reinforcement; however, lack of empirical evidence for effectiveness and the controversial framework for ethical analysis create challenges. This systematic review evaluated the effectiveness of nudging interventions on sustainable food choices, searching five databases to identify the effectiveness of such interventions. Of the 742 identified articles, 14 articles met the eligibility criteria and were included in this review. Overall, the potential of certain nudging interventions for encouraging sustainable food choices were found in strategies that targeted ‘system 1’ thinking (automatic, intuitive and non-conscious, relying on heuristics, mental shortcuts and biases), producing outcomes which were more statistically significant compared to interventions requiring consumer deliberation. Gender, sensory influences, and attractiveness of target dishes were highlighted as pivotal factors in sustainable food choice, hence research that considers these factors in conjunction with nudging interventions is required.

scholarly journals Flow Activities as a Route to Living Well With Less

2018 ◽  
Vol 51 (4) ◽  
pp. 431-461 ◽  
Author(s):  
Amy Isham ◽  
Birgitta Gatersleben ◽  
Tim Jackson
Keyword(s):  
Environmental Impact ◽  
Leisure Activities ◽  
Negative Relationship ◽  
Well Being ◽  
High Flow ◽  
Consumer Society ◽  
Specific Group ◽  
Living Well ◽  
Production And Consumption ◽  
Material Goods

Research suggests that the excessive focus on the acquisition of material goods promoted by our consumer society may be detrimental to well-being. Current Western lifestyles, which promote unsustainable patterns of production and consumption, therefore risk failing to bring citizens the happiness they seek. Csikszentmihalyi suggested that engaging in challenging, flow-conducive activities is a means by which individuals can improve well-being without substantially affecting the environment. In this article, we test this proposal by examining data concerning the daily experiences and well-being of 500 U.S. families. We show that individuals who experience stronger characteristics of flow in their leisure activities tend to have greater momentary well-being, whereas those experiencing flow more frequently report greater retrospective well-being. Moreover, a small negative relationship was found between an activity’s flow score and its environmental impact. The analysis allows us to identify a specific group of high-flow, low–environmental impact activities.

scholarly journals Strengthening Alternative Agro-food Networks in the Eastern European Countryside

2011 ◽  
Vol 17 (1) ◽  
pp. 5-20 ◽  
Author(s):  
Wojciech Goszczyński ◽  
Wojciech Knieć
Keyword(s):  
Food Production ◽  
Food Systems ◽  
Special Importance ◽  
Eastern European ◽  
Ongoing Debate ◽  
Sustainable Food ◽  
Production And Consumption ◽  
Food Networks ◽  
Market Production ◽  
Common Vision

Strengthening Alternative Agro-food Networks in the Eastern European Countryside This paper will answer the question raised by the ongoing debate on the conditions of Alternative Agro-Food Networks (AAFN) strengthened in the specific context of different European countries. Modern, sustainable local food systems are built on the basis of social networks which linked different actors into a coherent, horizontal web. Producers, processors and consumers are bonded by a common vision and values which go far beyond simple market production. The issue of sustainable food production and consumption gains special importance in the post-transformation countries of Eastern Europe.

Consumers’ perceptions of food ethics in luxury dining

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Wided Batat
Keyword(s):  
Food Production ◽  
Well Being ◽  
Cultural Dimensions ◽  
Food Ethics ◽  
Business Practices ◽  
Sustainable Practices ◽  
Content Type ◽  
Food Practices ◽  
Production And Consumption ◽  
Consumption Practices

Purpose This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production and consumption practices within luxury gastronomic restaurants. Design/methodology/approach The authors conducted a contextualized, qualitative exploration of French luxury dining settings among 35 consumers with different profiles, food cultural backgrounds and gastronomic knowledge. Drawing on Thompson’s analysis framework, the authors captured the narratives beyond the stories told by participants that describe their perceptions and the meanings they assign to ethical food practices in Michelin-starred restaurants. Findings The results illustrate how consumers with different profiles perceive ethical food practices within luxury restaurants. The authors identified three segments: novice, advanced and confirmed according to participants’ acquaintance with luxury gastronomy codes and values. These three profiles served as a framework to examine consumers’ perceptions of ethical food forms – environmental sustainability, food well-being and cultural heritage – within the luxury dining setting. Research limitations/implications The study revealed no one dominant form of ethical food practices as emphasized in prior studies. Rather, there are multiple forms, including functional, hedonic and symbolic values, related to the degree of familiarity and knowledge of consumers in terms of their luxury gastronomic experiences. The findings show that the perception of ethical food practices within luxury restaurants can encompass additional dimensions such as food well-being and cultural preservation and transmission. This information can enrich the restaurant sustainability literature that principally focuses on health, community and the ecological aspects of food ethics in restaurants. Although this study suggests numerous new insights, there are limitations related to focusing on the French food culture. However, these limitations can help us develop other opportunities for future research. Practical implications The findings of this study provide luxury professionals and marketers with key insights into effective strategies to integrate sustainable practices while enhancing the luxury experience. The findings show that to encourage luxury businesses and restaurants to promote sustainable practices, it is necessary to enhance the functional, social, emotional and cultural dimensions of the perceived benefits of offering sustainable luxury experiences and reducing the constraints related to sustainability. Social implications With its focus on the luxury dining settings underpinning the ethical food practices from the perspective of consumers, this research offers novel insights for researchers and luxury professionals interested in ethical and sustainable business practices. Originality/value This research suggests a new way to study sustainability and ethical food production and consumption practices in luxury dining settings – namely, as multiple, culturally embedded perceptions related to three main profiles of luxury gastronomy consumers: novice, advanced and confirmed.

The Energy Structure of Kazakhstan and Its Environmental Impact

2020 ◽  
Vol 11 (5) ◽  
pp. 1067
Author(s):  
Ainur B. AMIRBEKOVA ◽  
Galiya S. UKUBASSOVA ◽  
Alma GALIYEVA ◽  
Rakymzhan K. YELSHIBAYEV ◽  
Saule A. KOZHABAEVA
Keyword(s):  
Environmental Impact ◽  
Energy Production ◽  
Alternative Energy ◽  
Negative Impact ◽  
Well Being ◽  
Energy Sector ◽  
Energy Structure ◽  
Environmental Aspect ◽  
Stage Of Development ◽  
The Impact

One of the main factors in the development of mankind and a necessary means of subsistence is energy production, but there is also a downside – environmental impact. Energy has become a part of a human’s life, production activity, however, the environmental aspect of energy use is becoming no less significant, considering the intensity of the impact. Mankind is actively seeking cleaner energy production and more efficient technologies within its use, which are more economical. It can be noted that the current stage of development is based on the “three pillars”: Energy, Ecology, Economics. A special place is given to the energy sector, since this is the main factor that determines both the environment and the economy. Regarding the economy in this situation, it is possible to talk about the well-being of people and the economic potential of the country. As for ecology, in this direction the negative impact of energy, direct or indirect (production and use) is significant. Here it is about the biosphere as a whole and about the ecosystem. In this context, it is about thermal, radioactive, chemical, aerosol and many other types of pollution. The energy problem is quite acute, the solution of this problem depends on the resolution of both economic and environmental problems. The aim of the article is to analyse the structure of the energy sector in Kazakhstan and determine its impact on the environment with consideration of directions to reduce the negative impact. As part of the study, the role of energy for the state, as well as for ecology, is determined, the modern aspects of energy development in the world are considered, the issue of combating emissions at the international level is also covered, the main international agreements are described to limit the negative impact of energy on the environment. The structure of Kazakhstan’s energy, energy production and emissions are considered. The data were studied in comparison with other countries (USA, China, Germany, Russia), the main problems were identified, and prospects for the development of renewable energy were also considered. The prospects for further research are determined by the subsequent study of the development of energy and its impact on the environment and the prospects for the development of alternative energy. The article is of practical value within data generalisation on the development of energy in Kazakhstan and foreign countries.

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