Achieving the Sustainable Development Goals Through Sustainable Food Systems

  • Riccardo  Valentini
  • John L. Sievenpiper
  • Marta Antonelli
  • Katarzyna Dembska

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Current Issues

    1. Front Matter
      Pages 1-1
    2. Francesca Allievi, Marta Antonelli, Katarzyna Dembska, Ludovica Principato
      Pages 3-23
    3. Antonio Bombelli, Arianna Di Paola, Maria Vincenza Chiriacò, Lucia Perugini, Simona Castaldi, Riccardo Valentini
      Pages 25-34
    4. Luca Caporaso, Monia Santini, Sergio Noce, Alberto de Sanctis, Lucio Caracciolo, Marta Antonelli
      Pages 35-61
    5. John L. Sievenpiper, Gabriele Riccardi, Camillo Ricordi, Katarzyna Dembska
      Pages 63-82
    6. Nadia El-Hage Scialabba
      Pages 83-111
    7. Carlos L. Barzola, Domenico Dentoni, Francesca Allievi, Twan van der Slikke, Prossy Isubikalu, Judith Beatrice Auma Oduol et al.
      Pages 113-129
    8. Angelo Riccaboni, Alessio Cavicchi
      Pages 131-140
  3. Solution Oriented Approach

About this book


This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapters from experts in the field cover main challenges in the food system and propose methods for achieving long term sustainability. Authors focus on how sustainability can be achieved along the whole food chain and in different contexts. Timely issues such as food security, climate change and migration and sustainable agriculture are discussed in depth. 

The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readers working in different areas related to sustainability and food production. 

The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.


sustainable development goals sustainable food systems sustainable diets nutrition and health food security right to food climate change migrations

Editors and affiliations

  • Riccardo  Valentini
    • 1
  • John L. Sievenpiper
    • 2
  • Marta Antonelli
    • 3
  • Katarzyna Dembska
    • 4
  1. 1.Department for Innovation on Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy, Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), Euro-Mediterranean Center on Climate Change (CMCC), Viterbo, ItalyRUDN University, Moscow, Head of Smart Urban Nature LaboratoryMoscowRussia
  2. 2.Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada, Division of Endocrinology and Metabolism, Department of Medicine, St. Michael’s Hospital, Toronto, ON, CanadaLi Ka Shing Knowledge Institute, St. Michael’s HospitalTorontoCanada
  3. 3.Barilla Center for Food and Nutrition, Parma, ItalyFoundation Euro-Mediterranean Center on Climate ChangeLecceItaly
  4. 4.Barilla Center for Food and NutritionParmaItaly

Bibliographic information

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