Routledge Handbook of Sustainable Diets

This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society. Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism. This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all.

FRAMING and VISION Inspiring sustainable diets Kathleen Kevany and Paolo Prosperi Dignity, justice, and the right to food Francis Adams Reframing the sustainable diets narrative: Shifting diets by confronting systemic racism in the U.S. food systems Gabriel R. Valle Where sustainable diets fit in global governance Lucy Hinton and Caitlin Scott ENVIRONMENTAL STRATEGIES Climate change, food security, and sustainable diets Francis Adams The significance of agrobiodiversity for sustainable diets Roland Ebel, Carmen Byker Shanks, Georges Félix, and José Pablo Morales-Payán Practising agroecology for sustainable diets and healthy communities Amanda Shankland Conserving insect biodiversity in agroecosystems is essential for sustainable diets Paul Manning and Jennifer Marshman Bread from bugs and the significance of employing insect foods in the human diet Bruno Borsari Realising the potential for aquatic foods to contribute to environmentally sustainable and healthy diets Anna K. Farmery and Jessica R. Bogard Life, death, and dinner among the molluscs: Human appetites and sustainable aquaculture L. Sasha Gora Grass-fed lies: The mythology of sustainable meat Jason Hannan Re-meatification: The potential of plant-based alternatives to animal foods in transitions towards more sustainable and humane diets Tony Weis and Allison Gray HEALTH and WELL-BEING Health, well-being, and burden of disease Gabriella Luongo, Catherine L. Mah, and Sara F.L. Kirk Global burden of zoonotic disease, pandemics, COVID-19 and sustainable diets Anna Okello, Jessica E. Raneri, Delia Randolph, and Hung Nguyen-Viet Eating for health and the environment: Food systems analysis and the Ecological Determinants of Health Sarah Elton and Donald Cole Breastfeeding: A foundational strategy to strengthen sustainability in infant nutrition and development Joseph W. Dorsey and Marian E. Davidove Towards more comprehensive analyses of the Nutrition Transition among adolescents in the rural South: An empirical contribution Fiorella Picchioni, Giacomo Zanello, Mondira Bhattacharya, Nithya Gowdru, and Chittur Srinivasan EDUCATION and PUBLIC ENGAGEMENT Beyond what not to eat: supporting communities to know sustainable diets Liesel Carlsson Food literacy, pedagogies, and dietary guidelines: Converging approaches for health and sustainability Alicia Martin, Katherine Eckert, Jess Haines, and Evan Fraser Food systems literacy and critique Liz Nix and Chris Fink Collective action in undergraduate food systems education to enhance sustainable diets Roland Ebel, Colin Dring, and Mary Stein Prefigurative spaces of critical food literacy: The case for campus food growing spaces Michael Classens and Nicole Burton Food gardens for sustainable diets in the Anthropocene Daniela Soleri, David A. Cleveland, and Steven E. Smith Broadening our definition of sustainable food: Shifting perception, policy, and practice to include nonhuman animals Terry Gibbs and Tracey Harris SOCIAL POLICIES and FOOD ENVIRONMENTS (Re)Building sustainable City Region Food Systems after COVID-19: The role of local governments and food initiatives Francesco Cirone, Bernd Pölling, Simone Amadori, and Matteo Vittuari Reorienting food environments to support sustainable diets Selena Ahmed, Shauna M. Downs, and Anna Herforth A framework for integrating sustainability in international food-based dietary guidelines Rachel Mazac, Barbara Seed, Jennifer L. Black, and Kerry Renwick Odisha Millet Mission: A transformative food system for mainstreaming sustainable diets Saurabh Garg, M. Muthukumar, Dinesh Balam, and Bindu Mohanty Reframing Sustainable Diets as Sustainable Food Consumption Hugh Joseph TRANSFORMATIONS and FOOD MOVEMENTS The inner dimensions of sustainable diets Sarah Pittoello and Kathleen Kevany Inspiring a plant-based transformation within the foodservice industry Riana Topan and Stefanie McNerney Food movements to foster adoption of more planet-friendly foods and sustainable diets Joseph Tuminello, Stephanie Van, and Kathleen Kevany How do alternative food networks contribute to changing food behaviours towards more sustainable diets? Yuna Chiffoleau and Grégori Akermann Sectors of society supporting sustainable diets: An examination of Slow Food as a pathway towards sustainable diets Federico Mattei and Eleonora Lano ECONOMICS and TRADE Living wage and living income for sustainable diets Azfar Khan, Richard Anker, and Martha Anker Financialisation and sustainable diets Phoebe Stephens, Jennifer Clapp, and Ryan Isakson Hazards ahead? Potential pitfalls in the surge of plant-based alternatives to animal foods Tony Weis and Allison Gray Tomorrow’s agri-food system: The connections between trade, food security, and nutrition for a sustainable diet David Laborde, Valeria Piñeiro, and Johan Swinnen Circular bioeconomy of agri-food value chains: innovative, sustainable, and circular business models’ contributions to sustainable diets and food systems Paolo Prosperi Rethinking and practising the 3Rs (reduce, reuse, recycle) for preventing food loss and waste to increase food security Imana Pal DESIGN and MEASUREMENT MECHANISMS Enabling and measuring adoption of sustainable diets Nicholas M. Holden, Breige McNulty, and Aifric O’Sullivan Measuring the sustainability of food systems: The rationale for Footprint Indicators Alessandro Galli, Marta Antonelli, and Dario Caro The role of design in the transition to sustainable diets Sonia Massari, Margherita Tiriduzzi, Chhavi Jatwani, and Sara Roversi Technology, digitalisation, and AI for sustainability: An assessment of digitalisation for food system transitions Gianluca Brunori, Manlio Bacco, and Silvia Rolandi FOOD SOVEREIGNTY and CASE STUDIES Sustainability dimensions of Indigenous Peoples’ food systems in a changing world Selena Ahmed, Virgil Dupuis, John de la Parra, Alexandra Adams, and Long Chunlin Food security, sufficiency, and affordability in Sub-Saharan Africa: Development of local sustainable food systems Galyna Medyna and Mila Sell Millets and kirai: Two food categories emblematic of the ability and knowledge of Tamil women to ensure a healthy and sustainable diet Brigitte Sébastia and Hélène Guétat-Bernard Challenges and opportunities for sustainable diets in India: A systems strengthening perspective Manish Anand, Meena Sehgal, and Vidhu Gupta Cultivating sustainable diets in China: Challenges and opportunities Ning Dai, Zhenzhong Si, and Steffanie Scott Bio-cultural diversity in South America: Overcoming agro-extractivism linked to unhealthy diets Theresa Tribaldos, Johanna Jacobi, Aymara Llanque, and Maria Teresa Nogales 52. Climate transformations: Evolving food security, migration, and alternative livelihood strategies in Panama Alyson Dagang 53. A reflection on globalisation influencing resilience of the contemporary Kosraean food systems David Fazzino and Ashley Meredith CALL TO ACTION 54. Monitoring food environments and systems for sustainable diets in Africa: Lessons from Ghana, Kenya, Senegal, and South Africa Amos Laar, Hibbah Araba Osei-Kwasi, Matilda Laar, William K. Bosu, Silver Nanema, Gershim Asiki, Mark Spires, Adama Diouf, Julien Sodiba Manga, Jean Claude Moubarac, Elom K. Aglago, Ali Jafri, Phyllis Ohene-Agyei, Michelle Holdsworth, and Stefanie Vandevijvere 55. Call to action for Sustainable Diets Kathleen Kevany and Paolo Prosperi

Kathleen Kevany is an associate professor and director of Rural Research Collaborative with Dalhousie University, USA. She has decades of experience in community building along with research expertise in increasing well-being, for individuals and communities as well strategies to foster greater food security, sovereignty and sustainability through sustainable diets. She is the editor of Plant-Based Diets for Succulence and Sustainability (Routledge, 2019). Paolo Prosperi is a senior lecturer and researcher of agricultural and food economics and scientific co-ordinator of the MSc Food Value Chains at the Mediterranean Agronomic Institute of Montpellier, France. He researches agricultural and food economics, with a particular focus on sustainable food systems, sustainable agri-food value chains, sustainability and resilience assessment frameworks, and sustainable diets.