Abstract
Today’s food systems are badly out of balance. The current agricultural system is producing more than enough food to feed everyone on the planet but access to such food and its consumption is very uneven. Some 209 million children are undernourished but 41 million children and nearly 2 billion adults are overweight, largely because they are over consuming energy-rich foods. Moreover, about one-third of all food produced worldwide that is intended for human consumption is never eaten but is lost or wasted at some point between farm and fork. In more affluent societies eating cultures have developed that require multiple choices of food in abundant supply. Excess food in such societies inevitably results in either people being overweight or food being wasted. This chapter discusses these topics, linking them to food security and different innovative ways proposed of reducing food loss and food waste. It also covers some approaches towards changing food systems including moving towards more consumption of seasonal and/or local foods, emphasizing regional dietary patterns and promoting alternative production methods.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Berry EM, Dernini S, Burlingame B, Meybeck A, Conforti P (2015) Food security and sustainability: can one exist without the other? Public Health Nutr 18(13):2293–2302
Brunori G, Galli F, Bajolle D et al (2016) Are local food chains more sustainable than global food chains? Considerations for assessment. Sustainability 8:449
Caraher M, Furey S (2017) Is it appropriate to use surplus food to feed people in hunger? Short-term Band-Aid to more deep rooted problems of poverty. Food Research Collaboration Policy Brief, UK
CFS (2016) Global strategic framework food security and nutrition. Committee on World Food Security, CFS 2016/43/13, Rome
Council of the European Union (2016) Food losses and food waste. Council Conclusions 10730/16. Accepted 28 June 2016
Edwards P, Roberts I (2009) Population adiposity and climate change. Int J Epidemiol 38(4):1137–1140
Edwards-Jones G (2010) Does eating local food reduce the environmental impact of food production and enhance consumer health? Proc Nutr Soc 69:582–591
EFSA (2006) Tolerable upper intake levels for vitamins and minerals. Scientific Committee on Food, Scientific Panel on Dietetic products, nutrition and allergies, EFSA
EU (2016) Working Document to prepare EU guidelines on food donation. Draft for presentation to the EU platform on food losses and food waste 29 November 2016
Fraser E, Legwegoh A, Krishna KC et al (2016) Biotechnology or organic? Extensive or intensive? Global or local? A critical review of potential pathways to resolve the global food crisis. Trends Food Sci Technol 48:78–87. http://www.sciencedirect.com/science/journal/09242244
Garcia JM, Teixeira P (2017) Organic vs conventional food. A comparison regarding food safety. Food Rev Int 33(4):424–446
Girotto F, Alibardi L, Cossu R (2015) Food waste generation and industrial uses: a review. Waste Manag 45:32–41
Gjerris M, Gaiani S (2014) Food waste and consumer ethics. In: Thompson PB, Kaplan DM (eds) Encyclopedia of food and agricultural ethics. Springer, Dordrecht, pp 1000–1006
Gladek E, Fraser M, Roemers G, Munoz OS, Kennedy E, Hirsch P (2016) The global food system: an analysis. Metabolic, Amsterdam
Global Food Security Index (2016) An annual measure of the state of global food security. Economist Intelligence Unit Limited, London
Global Nutrition Report (2016) From promise to impact: ending malnutrition by 2030. International Food Policy Research Institute, Washington, DC. http://dx.doi.org/10.2499/9780896295841
Gussow J, Clancy K (1986) Dietary guidelines for sustainability. J Nutr Educ 18(1):1–5
Hawkes C, Chopra M, Friel s (2009) Globalization, trade, and the nutrition transition. In: Laboute R, Schrecken T, Packer C, Runnels V (eds) Globalization and health: pathways, evidence and policy. Routledge, New York
HLPE (2013) Biofuels and food security. A report from the high level panel of experts on food security and nutrition of the committee on world food security, Rome
HLPE (2014) Food losses and waste in the context of sustainable food systems. A report by the high level panel of experts on food security and nutrition of the committee on world food security. Rome
Imamura F, Micha R, Khatibzadeh S, Fahimi S, Shi P, Powles J, Mozaffarian D (2015) Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment. Lancet Glob Health 3:e132–e142
Jalava M, Kummu M, Porkka M et al (2014) Diet change – a solution to reduce water use? Environ Res Lett 9:074016
Jensen JD, Saxe H, Denver S (2015) Cost-effectiveness of a New Nordic Diet as a strategy for health promotion. Int J Environ Res Public Health 12:7370–7391
Macdiarmid JI (2014) Seasonality and dietary requirements: will eating seasonal food contribute to health and environmental sustainability? Proc Nutr Soc 73:368–375
Niggli U (2015) Sustainability of organic production: challenges and innovations. Proc Nutr Soc 74:83–88
Olson EL (2017) The rationalization and persistence of organic food beliefs in the face of contrary evidence. J Clean Prod 140:1007–1013
Perignon M, Vieux F, Soler L-G, Masset G, Darmon N (2017) Improving diet sustainability through evolution of food choices: review of epidemiological studies on environmental impact of diets. Nutr Rev 75(1):2–17
Porpino G, Wansink B, Parente J (2016) Wasted positive intentions: the role of affection and abundance on household food waste. J Food Prod Mark 22(7):733–751. https://doi.org/10.1080/10454446.2015.1121433
Ranganathan J, Vennard D, Waite R et al (2016) Shifting diets for sustainable future. Working paper April 2016, World Resources Institute
Saxe H (2014) The New Nordic Diet is an effective tool in environmental protection: it reduces the associated socioeconomic cost of diets. Am J Clin Nutr 99:1117–1125
Serafini M, Toti E (2016) Unsustainability of obesity: metabolic food waste. Front Nutr 3:40. https://doi.org/10.3389/fnut.2016.00040
Seufert V, Ramankutty N, Foley JA (2012) Comparing the yields of organic and conventional agriculture. Nature 485:229–232. https://doi.org/10.1038/nature11069
Sonnino R, Marsden T, Moragues-Faus A (2016) Relationalities and convergences in food security narratives: towards a place-based approach. Transactions 41:447–489. https://doi.org/10.1111/tran.12137
UNEP (2014) Prevention and reduction of food and drink waste in businesses and households. Guidance for governments, local authorities, businesses and other organisations, Version 1.0. http://www.fao.org/fileadmin/user_upload/save-food/PDF/Guidance-content.pdf
van Dooren C, Aiking H (2016) Defining a nutritionally healthy, environmentally friendly, and culturally acceptable Low Lands Diet. Int J Life Cycle Assess 21:688–700
Waipole SC, Prieto-Merino D, Edwards P, Cleland J, Stevens G, Roberts I (2012) Weight of nations: an estimation of adult human biomass. BMC Public Health 12:439. https://doi.org/10.1186/1471-2458-12-439
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2018 The Author(s)
About this chapter
Cite this chapter
Sarlio, S. (2018). “When Enough Is Not Enough”: Our Food Systems Are Badly Out of Balance. In: Towards Healthy and Sustainable Diets. SpringerBriefs in Public Health. Springer, Cham. https://doi.org/10.1007/978-3-319-74204-5_2
Download citation
DOI: https://doi.org/10.1007/978-3-319-74204-5_2
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-74203-8
Online ISBN: 978-3-319-74204-5
eBook Packages: MedicineMedicine (R0)