Food biodiversity and sustainable diets: implications of applications for food production and processing

  • Barbara Burlingame
  • U. Ruth Charrondiere
  • Sandro Dernini
  • Barbara Stadlmayr
  • Stefano Mondovì
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Biodiversity offers a source of many different foods and dietary components. It can contribute to reversing the unhealthy trends of globalization and industrial development, the simplification of diets, and the increasing reliance on a limited number of energy-rich foods. These trends are contributing to the escalating and interrelated problems of obesity, chronic diseases, and micronutrient malnutrition. This chapter highlights the links between food composition, food consumption, biodiversity, and sustainable diets, and identifies key issues to be considered in policies and programs for promoting dietary diversity and improved human nutrition. Traditional and local food systems serve as good models for diversified diets based on biodiversity. Four case studies are presented as examples of interventions to counteract dietary simplification with highly nutritional diets based on biodiversity. Policy issues are considered and recommendations made for improving sustainable food production and consumption, leading to sustainable diets.

Keywords

Sugar Obesity Carbohydrate Europe Income 

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Copyright information

© Her Majesty the Queen, in Right of Canada 2012

Authors and Affiliations

  • Barbara Burlingame
    • 1
  • U. Ruth Charrondiere
    • 1
  • Sandro Dernini
    • 1
  • Barbara Stadlmayr
    • 1
  • Stefano Mondovì
    • 1
  1. 1.Nutrition and Consumer Protection DivisionFood and Agriculture Organization of the United NationsRomeItaly

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