rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Towards Healthy and Sustainable Diets
    sub title: Perspectives and Policy to Promote the Health of People and the Planet
  name:
    name part: Sarlio, Sirpa.
    role:
      role term: creator
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2018
    edition: 1st ed. 2018.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: VIII, 85 p. 9 illus. in color. online resource.
  abstract: This clear-sighted volume synthesizes wide-ranging knowledge of human food consumption, food production systems, and sustainability to offer methods of improving the impact of food choices on people and the environment. The comprehensive coverage addresses myriad challenges and paradoxes (e.g., health-conscious food choices that put greater stress on the planet, hunger amidst plenty) associated with the production of sustainable, nutritious food. Direct and complex links between local and global issues are highlighted in innovative approaches to transforming food production from the farm to the table and from the policy desk to the real world. Chapters identify, examine, and offer realistic recommendations for achieving critical goals, among them: Supporting healthy people and communities within planetary boundaries Reduction and prevention of food waste Combining health and sustainability on the plate "Serving sustainable and healthy food to consumers and decision makers": from commitment to action. Investing in healthier and more sustainable production. Ensuring a healthy sustainable diet is a goal of all public policies. Towards Healthy and Sustainable Diets is geared toward professionals and policymakers dealing with food, nutrition, and environmental topics seeking new perspectives on longstanding issues in these interrelated areas. It also makes a suitable reference for students studying and conducting research in these areas.
  table of contents: I. "Sustainability is more than just reducing greenhouse emissions" Different perspectives to healthy and sustainable diets -- II. "Who wasted our food?" Towards better balance -- III. "Insects, aquaculture, and mycoproteins instead of beef tomorrow?" Choosing for healthy and sustainable meals -- IV. "Are ecological products really healthier and more sustainable?" Reshaping our food production -- V. "We need to make commitments and guidelines for healthy AND sustainable diets" Getting nutrition and sustainability into the agendas of consumers and decision makers.
  note: by Sirpa Sarlio.
  subject:
    topic: Health promotion
  subject:
    topic: Sustainable development
  subject:
    topic: Environmental health
  subject:
    topic: Clinical nutrition
  subject:
    topic: Health Promotion and Disease Prevention
  subject:
    topic: Sustainable Development
  subject:
    topic: Environmental Health
  subject:
    topic: Clinical Nutrition
  classification: RA427.8
  classification: 613
  classification: 614.44
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: SpringerBriefs in Public Health
  identifier: 9783319742045
  identifier: https://doi.org/10.1007/978-3-319-74204-5
  record info:
    record creation date: 180222
    record change date: 20191024092144.0
    record identifier: 978-3-319-74204-5