Zero Hunger

2020 Edition
| Editors: Walter Leal Filho, Anabela Marisa Azul, Luciana Brandli, Pinar Gökçin Özuyar, Tony Wall

Sustainable Food Consumption: Beyond Promoting Sustainable Diets and Reducing Food Wastage

  • Hamid El BilaliEmail author
Reference work entry


Sustainable consumption: “The use of goods and services that respond to basic needs and bring a better quality of life, while minimising the use of natural resources, toxic materials and emissions of waste and pollutants over the life-cycle, so as not to jeopardise the needs of future generations” (Norwegian Ministry of the Environment 1994).

Sustainable food consumption: “For food consumption to be sustainable it has to be safe and healthy in amount and quality; and it has to be realized through means that are economically, socially, culturally and environmentally sustainable – minimizing waste and pollution and not jeopardizing the needs of others” (Reisch 2010).


Agricultural production has always been a major concern for governments as they seek to achieve food security for their populations. Improvements in agriculture production, food processing technology, and transportation helped to make food more available, accessible, and affordable. However, these...

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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Centre for Development Research (CDR)University of Natural Resources and Life Sciences (BOKU)ViennaAustria
  2. 2.International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari)ValenzanoItaly

Section editors and affiliations

  • Mohammad Sadegh Allahyari
    • 1
  1. 1.Dept. of Agricultural ManagementRasht Branch, Islamic Azad University, RashtRashtIran