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“Serving Sustainable and Healthy Food to Consumers and Decision Makers”: From Commitments to Action

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Towards Healthy and Sustainable Diets

Part of the book series: SpringerBriefs in Public Health ((BRIEFSPUBLIC))

Abstract

Although most countries have a nutrition policy, sustainability is rarely incorporated into dietary guidelines or paid serious attention to in food and nutrition policies. There is lack of coherence in politics, and powerful corporate, political and other interests tend to impede the process. Moreover, consumers are confused and have difficulties understanding what constitutes a healthy and sustainable diet. This chapter presents some past failures, current progress, and future options. It describes some potentially useful measures such as public procurement, fiscal policies, and choice architecture to promote healthy and sustainable diets. There is a need to move sustainability and nutrition higher up the agenda of both consumers and decision makers. Promotion of healthy and sustainable diets need to be part of all government policies.

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Authors and Affiliations

  1. University of Helsinki, Ministry of Social Affairs & Health, Helsinki, Finland

    Sirpa Sarlio

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  1. Sirpa Sarlio
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Sarlio, S. (2018). “Serving Sustainable and Healthy Food to Consumers and Decision Makers”: From Commitments to Action. In: Towards Healthy and Sustainable Diets. SpringerBriefs in Public Health. Springer, Cham. https://doi.org/10.1007/978-3-319-74204-5_4

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  • DOI: https://doi.org/10.1007/978-3-319-74204-5_4

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-74203-8

  • Online ISBN: 978-3-319-74204-5

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