scholarly journals Public food procurement for sustainable food systems and healthy diets - Volume 2

2021 ◽  
Keyword(s):  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Healthy Diets ◽  
Food Procurement

scholarly journals Legal and human rights-based approaches to healthy diets and sustainable food systems

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
D W Patterson ◽  
K Buse ◽  
R Magnusson ◽  
B C A Toebes
Keyword(s):  
Human Rights ◽  
Civil Society ◽  
Global Health ◽  
Food Systems ◽  
Business Models ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Healthy Diets ◽  
Health And Development ◽  
The Right

Abstract Issue Malnutrition in all its forms poses daunting challenges to global health and development. The agriculture sector is a significant contributor to global warming. COVID-19 has pushed many people into poverty, including food poverty. A radical rethink of business models, food systems, civil society involvement, and national and international governance is required to address the interlinked crises of COVID-19, obesity, undernutrition, and climate change. International human rights law, institutions and mechanisms provide important opportunities for norm setting, advocacy and accountability. Yet these pathways are under-utilised by both governments and civil society. Description The global AIDS response demonstrated the power of a human rights-based approach. United Nations' HIV/AIDS and Human Rights Guidelines greatly influenced the global consensus for effective, evidence-based approaches. The Guidelines also informed resolutions of the UN General Assembly and its Human Rights Council, contributing to more affordable medicines, an unprecedented increase in people on treatment, less stigmatising health services, the empowerment of marginalised groups, and the institutionalisation of norms, including “no one left behind.” Human rights-based approaches have also been successfully utilised in tobacco control. Results In 2019, 180 experts from 38 countries published an open call on WHO and the UN Office of the High Commissioner for Human Rights (OHCHR) to initiate an inclusive process to develop guidelines on human rights, healthy diets and sustainable food systems. Most signatories were from the health and development sectors, demonstrating the increasingly broad interest in using human rights mechanisms to address global health challenges. Lessons Opportunities exist to transform food systems and create healthier food environments and a healthier planet by clarifying existing international obligations to progressively realise the right to food and the right to health. Key messages Market forces, alone, are failing to deliver healthy diets and sustainable food systems. International legal frameworks and accountability mechanisms provide opportunities for engagement and action. Human rights guidelines can help mobilize multisectoral action, strengthen State and private sector accountability, and deepen community engagement in the urgent task of achieving Agenda 2030.

scholarly journals Healthy diets and sustainable food systems

The Lancet ◽  
2019 ◽  
Vol 394 (10194) ◽  
pp. 214-215 ◽  
Author(s):  
Edward Archer ◽  
Carl J Lavie
Keyword(s):  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Healthy Diets

scholarly journals Healthy diets and sustainable food systems – Authors' reply

The Lancet ◽  
2019 ◽  
Vol 394 (10194) ◽  
pp. 215-216 ◽  
Author(s):  
Walter Willett ◽  
Johan Rockström ◽  
Brent Loken
Keyword(s):  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Healthy Diets

scholarly journals Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

2021 ◽  
Vol 13 (20) ◽  
pp. 11207
Author(s):  
Lena D Stephens ◽  
Judi Porter ◽  
Mark Lawrence
Keyword(s):  
Scoping Review ◽  
Food Systems ◽  
Healthcare Services ◽  
Aged Care ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Environmentally Sustainable ◽  
The Past ◽  
Food Procurement ◽  
And Training

Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors.

scholarly journals Toward Healthy Diets from Sustainable Food Systems

2020 ◽  
Vol 4 (6) ◽  
Author(s):  
Adam Drewnowski ◽  
John Finley ◽  
Julie M Hess ◽  
John Ingram ◽  
Gregory Miller ◽  
...  
Keyword(s):  
Health Economics ◽  
Food Systems ◽  
Environmental Science ◽  
Systems Science ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Nutrition Science ◽  
Healthy Diets ◽  
Global Food ◽  
Global Food Supply

Abstract This article is based on a session at ASN 2019 entitled “Addressing the Four Domains of Sustainable Food Systems Science (Health, Economics, Society and the Environment): What Will It Take to Harmonize the Evidence to Advance the Field?” A summary of presentations is included. The presentations addressed the 4 principal domains of sustainability defined as nutrition/health, economics, environment, and society and the ways in which they are represented in current research. The session also introduced metrics and measures that are specific to each domain. Participants discussed next steps to move toward consensus and collaboration among scientific communities, especially those of health/nutrition science and environmental science. Food systems may need to be restructured to ensure that the global food supply provides adequate calories and nutrients at an affordable cost. Finally, the session addressed strategies to implement research concepts and move toward policies that encourage consumers to choose healthy diets from sustainable food systems.

scholarly journals Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

The Lancet ◽  
2019 ◽  
Vol 393 (10170) ◽  
pp. 447-492 ◽  
Author(s):  
Walter Willett ◽  
Johan Rockström ◽  
Brent Loken ◽  
Marco Springmann ◽  
Tim Lang ◽  
...  
Keyword(s):  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Healthy Diets
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