Achieving the Sustainable Development Goals Through Sustainable Food Systems
Riccardo Valentini · John L. Sievenpiper · Marta Antonelli · Katarzyna Dembska
Okt 2019 · Springer Nature
E-Book
262
Seiten
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Über dieses E-Book
This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapters from experts in the field cover main challenges in the food system and propose methods for achieving long term sustainability. Authors focus on how sustainability can be achieved along the whole food chain and in different contexts. Timely issues such as food security, climate change and migration and sustainable agriculture are discussed in depth.
The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readersworking in different areas related to sustainability and food production.
The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.
The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readersworking in different areas related to sustainability and food production.
The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.
Autoren-Profil
Prof. Riccardo Valentini:
Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), Euro-Mediterranean Center on Climate Change (CMCC), Lecce, Italy;
University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy.
Dr. John Sievenpiper:
Division of Endocrinology and Metabolism, Department of Medicine, St. Michael’s Hospital, Toronto, ON, Canada
Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON, Canada.
Marta Antonelli:
Barilla Center for Food and Nutrition, Via Madre Teresa di Calcutta 3/a, 43121 Parma, Italy.
Euro-Mediterranean Center on Climate Change (CMCC), Lecce, Italy.
Katarzyna Dembska:
Barilla Center for Food and Nutrition Foundation, Via Madre Teresa di Calcutta 3/a, 43121 Parma, Italy.
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