000			02948cam a22004338i 4500
999			_c846 _d846
001			21242314
003			OSt
005			20251027105710.0
008			191011s2020 enk b 001 0 eng
010			_a 2019046901
020			_a9780815393269 _q(hardback)
020			_a9780815393276 _q(paperback)
020			_z9781351189033 _q(ebook)
040			_aDNLM/DLC _beng _erda _cDLC
042			_apcc
050	0	0	_aHD9000.5
060	1	0	_aWA 695
082	0	0	_a641.302 _bH434 _223
245	0	0	_aHealthy and sustainable food systems / _cedited by Mark Lawrence and Sharon Friel.
263			_a2001
264		1	_aAbingdon, Oxon ; _aNew York, NY : _bRoutledge, _c2020.
300			_a240pages cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science"-- _cProvided by publisher.
650	1	2	_aFood Supply
650	2	2	_aSustainable Development
650	2	2	_aFood Quality
650	2	2	_aHealthy Diet
650	2	2	_aHealth Equity
700	1		_aLawrence, Mark _q(Mark Andrew), _eeditor.
700	1		_aFriel, Sharon, _eeditor.
776	0	8	_iOnline version: _tHealthy and sustainable food systems _dAbingdon, Oxon ; New York, NY : Routledge, [2020] _z9781351189033 _w(DLC) 2019046902
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cCIR