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New handbook provides a global assessment of sustainable diets
Sustainable diets seek to minimize and mitigate the significant negative impact food production has on the environment while also addressing worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease, and death.
Dr. Kathleen Kevany, Dalhousie University Faculty of Agriculture has coordinated the production of the Routledge Handbook of Sustainable Diets which provides creative, compassionate, critical, and collaborative solutions.
“The need to protect human health, environmental integrity, and social stability, underscores the role for all citizens, corporations, and governmental organizations to contribute to workable solutions through replacing unsustainable with sustainable food production and consumption,” explained Kevany.
The handbook, with 55 chapters and 130 authors from around the world, provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world.
“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.”
With wide-ranging issues to address, authors touch on a variety of topics including 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.
Along with Kevany, other Dalhousie contributors include Drs. Paul Manning, Phoebe Stephens as well as Sara Kirk and Cathy Mah.
A global launch event will be held Friday, December 8 via zoom with brief presentations or reading by 14 of its co-authors.
For more information, please contact Dr. Kevany at email@example.com
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