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Sustainable Diets

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Book cover Higher Education in a Sustainable Society

Part of the book series: CSR, Sustainability, Ethics & Governance ((CSEG))

Abstract

In this chapter, Sustainable diets, Elling Bere argues that in order to discuss sustainability in nutrition, not only food and health issues should be in the equation, but also how the food is produced. Diet is about sustaining life. Eating patterns have changed over history. New Nordic Diet is an example of development in this field. Bere discusses how this relates to education in universities.

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Author information

Authors and Affiliations

  1. Department for Public Health, University of Agder, Sport and Nutrition, Box 422, 4606, Kristiansand, Norway

    Elling Bere

Authors
  1. Elling Bere
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Correspondence to Elling Bere .

Editor information

Editors and Affiliations

  1. Department of Working Life & Innovation, University of Agder, Grimstad, Norway

    Hans Chr. Garmann Johnsen

  2. Department of Economics, University of Agder, Kristiansand, Norway

    Stina Torjesen

  3. Department of Working Life & Innovation, University of Agder, Grimstad, Norway

    Richard Ennals

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© 2015 Springer International Publishing Switzerland

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Bere, E. (2015). Sustainable Diets. In: Johnsen, H., Torjesen, S., Ennals, R. (eds) Higher Education in a Sustainable Society. CSR, Sustainability, Ethics & Governance. Springer, Cham. https://doi.org/10.1007/978-3-319-15919-5_6

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