Global Food Systems, Diets, and Nutrition

Linking Science, Economics, and Policy
1. Auflage 2021
ISBN: 978-3-030-72762-8
Verlag: Springer International Publishing

Buch, Englisch, 204 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 347 g

Reihe: Palgrave Textbooks in Agricultural Economics and Food Policy

Ensuring optimal diets and nutrition for the global population is a grand challenge fraught with many contentious issues. To achieve food security for all and protect health, we need functional, equitable, and sustainable food systems. Food systems are highly complex networks of individuals and institutions that depend on governance and policy leadership.
This book explains how interconnected food systems and policies affect diets and nutrition in high-, middle-, and low-income countries. In tandem with food policy, food systems determine the availability, affordability, and nutritional quality of the food supply, which influences the diets that people are willing and able to consume. Readers will become familiar with both domestic and international food policy processes and actors, and they will be able to critically analyze and debate how policy and science affect diet and nutrition outcomes.

Zielgruppe

Graduate

Autoren/Hrsg.

Davis, Claire

Fanzo, Jessica

Fachgebiete

• Wirtschaftswissenschaften Volkswirtschaftslehre Internationale Wirtschaft Entwicklungsökonomie & Emerging Markets
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Entwicklungsstudien
• Geowissenschaften Geographie | Raumplanung Humangeographie Wirtschaftsgeographie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Sozialwissenschaften Politikwissenschaft Regierungspolitik

Inhaltsverzeichnis

Chapter 1. Food Systems, Food Environments, and Consumer Behavior.- Chapter 2. Food Policy.- Chapter 3. Nutritious Foods, Healthy Diets, and Contributions to Health.- Chapter 4. The Multiple Burdens of Malnutrition.- Chapter 5. Transformations Across Diets and Food Systems.- Chapter 6. Drivers Shaping Food Systems.- Chapter 7. Policies Affecting Food Supply Chains.- Chapter 8. Policies Affecting Food Environments and Consumer Behavior.- Chapter 9. Sustainable Diets – Aligning Food Systems and the Environment.- Chapter 10. The Future of Food – Shaping Diets and Nutrition.

Über Autor(innen)

Jessica Fanzo is the Bloomberg Distinguished Professor of Global Food Policy and Ethics at the Berman Institute of Bioethics, the Bloomberg School of Public Health, and the Nitze School of Advanced International Studies (SAIS) at the Johns Hopkins University in the USA. She also serves as the Director of Hopkins’ Global Food Policy and Ethics Program.
Claire Davis is a writer and editor with the Global Food Ethics and Policy Program at the Berman Institute of Bioethics. Her previous publications focus on the relationship between food and diets, human health, and environmental sustainability.