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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Health, Well-Being and Sustainability".

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 23487

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Special Issue Editors

Prof. Adam Drewnowski

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Guest Editor

Center for Public Health Nutrition, University of Washington, Seattle, WA 98195-3410, USA
Interests: nutrient profiling; diet quality; diet cost; environmental impact; social context; low- and middle-income countries; nutrition transition; population health

Prof. Timothy Griffin

E-Mail Website
Guest Editor

Jaharis Family Center for Biomedical and Nutrition Sciences, Tufts University, 150 Harrison Avenue, Boston, MA 02111, USA
Interests: food systems; sustainable agriculture; nutrient cycling; soil health

Special Issue Information

Dear Colleagues,

The concept of Healthy Diets from Sustainable Food Systems would benefit from an in-depth examination of the four domains that underlie both healthy diets and sustainable food systems. Sustainable diets need to be nutrient-rich, affordable, socially acceptable, and with a low impact on the environment. Sustainable food systems need to be economically viable, provide value to society, and make optimum use of both human and natural resources, including land, water, and energy.

The four domains can be conceptualized as nutrition and health, economics, society, and the environment. Much of the existing literature on sustainable diets has emphasized the links between food production, human diets, and their impact on personal and population health and environmental impact, especially climate. At this time, most sustainability-related dietary guidelines still rely narrowly on evidence from the health and environmental domains. By comparison, social and economic components of healthy diets and sustainable food systems, for example, overall health and wellbeing, food access, cultural identity, gender equality, and sustainable economic development, continue to be overlooked.

An in-depth examination of the socioeconomic components of diets and food systems, including topics relevant to both high-income and low- and middle-income countries, would complement the existing literature and improve understanding of how to define sustainability. Systems-based approaches that consider the trade-offs and synergies among the four domains—applied in multiple contexts and across geographic locations—will advance this transdisciplinary field. This Special Issue includes papers by authors who are bridging gaps across the domains in new ways.

References:

Drewnowski A; Ecosystem Inception Team. The Chicago Consensus on Sustainable Food Systems Science. Front Nutr. 2018;4:74. Published 2018 Apr 25. doi:10.3389/fnut.2017.00074

Drewnowski A, Finley J, Hess JM, Ingram J, Miller G, Peters C. Toward Healthy Diets from Sustainable Food Systems. Curr Dev Nutr. 2020;4(6):nzaa083. Published 2020 May 20. doi:10.1093/cdn/nzaa083

Fanzo J, Drewnowski A, Blumberg J, Miller G, Kraemer K, Kennedy E. Nutrients, Foods, Diets, People: Promoting Healthy Eating. Curr Dev Nutr. 2020;4(6):nzaa069. Published 2020 Apr 1. doi:10.1093/cdn/nzaa069

Nelson ME, Hamm MW, Hu FB, Abrams SA, Griffin TS. Alignment of Healthy Dietary Patterns and Environmental Sustainability: A Systematic Review. Adv Nutr. 2016;7(6):1005-1025. Published 2016 Nov 15. doi:10.3945/an.116.012567

Fanzo J, Davis C. Can Diets Be Healthy, Sustainable, and Equitable?. Curr Obes Rep. 2019;8(4):495-503. doi:10.1007/s13679-019-00362-0

Macdiarmid JI, Whybrow S. Nutrition from a climate change perspective. Proc Nutr Soc. 2019;78(3):380-387.doi:10.1017/S0029665118002896

Prof. Adam Drewnowski
Prof. Timothy Griffin
Guest Editors

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Keywords

health
nutrition
economics
society
environment
sustainable food systems

Published Papers (7 papers)

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Research

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21 pages, 563 KiB

Open AccessArticle

Nutritional Demand and Consumption Pattern: A Case Study of Pakistan

by Naveed Hayat, Ghulam Mustafa, Bader Alhafi Alotaibi and Abou Traore

Sustainability 2022, 14(12), 7068; https://0-doi-org.brum.beds.ac.uk/10.3390/su14127068 - 09 Jun 2022

Viewed by 1863

Abstract

Nutrition problems persist over several decades in most developing countries. Poor and vulnerable households in low-income countries do not have sufficient disposable sources to access adequate and diverse diets. This study analyzes the household nutrition consumption patterns in Pakistan at a provincial level. The log-linear Engel’s curve approach is applied using household-level data comprising 16,340 households from the Pakistan Household Integrated Expenditure survey (HIES) between 2018 and 2019. The results of the estimated income and household size elasticities reveal that any variation in the households’ income brings major changes in their diets, whereas an increase in household size, ceteris paribus (impact of all other factors are held constant), increases the demand for all nutritional intakes except thiamine and cholesterol. Furthermore, the estimated income elasticities for the four provinces provided similarities and differences in the nutritional consumption patterns of households. On the basis of income elasticities, we find the same nutrition pattern in Sindh and Baluchistan and a similar nutrition pattern in Khyber Pakhtunkhwa and Punjab. Finally, the estimated income elasticities show poor nutritional consumption patterns in Sindh and Baluchistan as compared to Punjab and Khyber Pakhtunkhwa. Thus, there is a need to generate nutritional policies in each province, and people should make wise nutrient-dense choices from all food commodities groups. Moreover, this study applies a unique approach to estimate the income elasticities for 17 nutrients using household survey data within the same framework of Engel’s curve. The findings of this study have important implications for public policy aiming at malnutrition alleviation and understanding dietary change in Pakistan. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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16 pages, 2559 KiB

Open AccessArticle

Spatial Differences in Diet Quality and Economic Vulnerability to Food Insecurity in Bangladesh: Results from the 2016 Household Income and Expenditure Survey

by Mst. Maxim Parvin Mitu, Khaleda Islam, Sneha Sarwar, Masum Ali and Md. Ruhul Amin

Sustainability 2022, 14(9), 5643; https://0-doi-org.brum.beds.ac.uk/10.3390/su14095643 - 07 May 2022

Cited by 4 | Viewed by 2313

Abstract

The study explored the spatial differences in diet quality and economic vulnerability to food insecurity with the association of sociodemographic characteristics at the household level in Bangladesh. This study was a secondary data analysis of Household Income and Expenditure Survey (HIES) data of 2016. Both statistical and spatial analyses were applied while assessing diet qualities in terms of the household dietary diversity score (HDDS), percentage of food energy from staples (PFES), and percentage of expenditure on food (PEF) as an indicator of the economic vulnerability to food insecurity (EVFI). The study’s findings revealed that the quality of people’s diets worsened as they moved from urban to rural area, and EVFI increased as they moved from the center to the periphery of the country. Nationally, the average HDDS was about 6.3, and the average PFES per household per day was about 70.4%. The spatial distribution of HDDS and PFES showed that rural regions in terms of settlements and the north, northwest and southeast regions had mostly low diet diversity. Besides, the average PEF per household per day was about 54%, with the highest in Mymensingh (57.4%) and the lowest in Dhaka division (50.2%). The average PEF in the households illustrated was highest in rural (55.2%) and lowest in the city (45.7%). Overall, based on the PEF at the sub-district level, the medium level of vulnerability comprised the highest share (69%) in Bangladesh. Age, gender, literacy, educational qualification and religion of the household’s head along with the number of earners, monthly income, area of settlements and divisions were significantly correlated with HDDS, PFES and EVFI. The study findings suggest that targeted interventions, including access to education, women empowerment and employment generation programs should be implemented in peripheral areas (north, northwest and southeast) to increase diet quality and minimize economic vulnerability to achieve sustainable food and nutrition security in Bangladesh. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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10 pages, 1289 KiB

Open AccessCommunication

Dietary Choices Impact on Greenhouse Gas Emissions: Determinants and Correlates in a Sample of Adults from Eastern Germany

by Liselot Koelman, Inge Huybrechts, Sander Biesbroek, Pieter van ‘t Veer, Matthias B. Schulze and Krasimira Aleksandrova

Sustainability 2022, 14(7), 3854; https://0-doi-org.brum.beds.ac.uk/10.3390/su14073854 - 24 Mar 2022

Viewed by 1882

Abstract

The present study estimated diet-related greenhouse gas emissions (GHGE) and land use (LU) in a sample of adults, examined main dietary contributors of GHGE, and evaluated socio demographic, lifestyle, and wellbeing factors as potential determinants of high environmental impact. A cross-sectional design based on data collected from the European Prospective Investigation into Cancer and Nutrition (EPIC)—Potsdam cohort (2010–2012) was used. Usual diet was assessed using food frequency questionnaires. Diet-related GHGE and LU were calculated using a European-average lifecycle analyses-food-item database (SHARP-ID). Information on potential determinants were collected using self-administered questionnaires. Men (n = 404) and women (n = 401) at an average age of 66.0 ± 8.4 years were included. Dietary-related energy-adjusted GHGE in men was 6.6 ± 0.9 and in women was 7.0 ± 1.1 kg CO₂ eq per 2000 kcal. LU in men was 7.8 ± 1.2 and in women was 7.7 ± 1.2 m²/year per 2000 kcal. Food groups contributing to most GHGE included dairy, meat and non-alcoholic beverages. Among women, being single, having a job, being a smoker and having higher BMI were characteristics associated with higher GHGE, whereas for men these included being married, longer sleeping duration and higher BMI. Further studies are warranted to provide insights into population-specific determinants of sustainable dietary choices. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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Review

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34 pages, 2988 KiB

Open AccessReview

Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

by Lena D. Stephens, Judi Porter and Mark Lawrence

Sustainability 2021, 13(20), 11207; https://0-doi-org.brum.beds.ac.uk/10.3390/su132011207 - 11 Oct 2021

Cited by 7 | Viewed by 3934

Abstract

Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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22 pages, 670 KiB

Open AccessReview

Data Integration for Diet Sustainability Analyses

by Zach Conrad, Alexandra Stern, David C. Love, Meredith Salesses, Ashley Cyril, Acree McDowell and Nicole Tichenor Blackstone

Sustainability 2021, 13(14), 8082; https://0-doi-org.brum.beds.ac.uk/10.3390/su13148082 - 20 Jul 2021

Cited by 4 | Viewed by 3241

Abstract

Diet sustainability analyses are stronger when they incorporate multiple food systems domains, disciplines, scales, and time/space dimensions into a common modeling framework. Few analyses do this well: there are large gaps in food systems data in many regions, accessing private and some public data can be difficult, and there are analytical challenges, such as creating linkages across datasets and using complex analytical methods. This article summarizes key data sources across multiple domains of food system sustainability (nutrition, economic, environment) and describes methods and tools for integrating them into a common analytic framework. Our focus is the United States because of the large number of publicly available and highly disaggregated datasets. Thematically, we focus on linkages that exist between environmental and economic datasets to nutrition, which can be used to estimate the cost and agricultural resource use of food waste, interrelationships between healthy eating and climate impacts, diets optimized for cost, nutrition, and environmental impacts, and others. The limitations of these approaches and data sources are described next. By enhancing data integration across these fields, researchers can be better equipped to promote policy for sustainable diets. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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Other

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9 pages, 1507 KiB

Open AccessPerspective

Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets

by Adam Drewnowski, Nicole Darmon and Pablo Monsivais

Sustainability 2021, 13(16), 9300; https://0-doi-org.brum.beds.ac.uk/10.3390/su13169300 - 19 Aug 2021

Cited by 2 | Viewed by 3139

Abstract

Economics represents one of the four dimensions of sustainable nutrition. Affordable nutrient density is a key indicator of access to sustainable healthy diets. While the nutritional value of foods is assessed using nutrient density metrics, affordability metrics assess energy content and nutritional value of foods in relation to their cost. To be nutrition-relevant, such economic indicators are normally expressed in terms of monetary cost per calorie or per nutrient, as opposed to food weight. Affordability of healthy foods can also be related to the relative cost of staple grains and linked to local wages, incomes, and community purchasing power. The same concepts can be extended to the carbon cost of food production. In parallel with the affordability metrics, greenhouse gas emissions and other environmental costs ought to be calculated per 1000 kcal or per nutrient rather than per kilogram of food. Foods and food patterns need to be nutrient-rich, affordable, culturally appropriate, and appealing, and with low impact on natural resources. In this perspective article, we critically reflect on the linkages between the economic and health dimensions of sustainable nutrition and discuss some of the inherent tensions and synergies among them. Finally, we propose an approach to better integrate economic and sustainability considerations in the nutrition policy. Policy goals should prioritize balancing the nutritional value of food against its monetary or environmental cost. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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9 pages, 244 KiB

Open AccessPerspective

Toward Sociocultural Indicators of Sustainable Healthy Diets

by Jill Nicholls and Adam Drewnowski

Sustainability 2021, 13(13), 7226; https://0-doi-org.brum.beds.ac.uk/10.3390/su13137226 - 28 Jun 2021

Cited by 18 | Viewed by 5451

Abstract

Balancing the social, economic and environmental priorities for public health is at the core of the United Nations (UN) approaches to sustainable development, including the Sustainable Development Goals (SDGs). The four dimensions of sustainable diets are often presented as health, society, economics, and the environment. Although sustainable diet research has focused on health and the environment, the social and economic dimensions of sustainable diets and food systems should not be forgotten. Some research priorities and sociocultural indicators for sustainable healthy diets and food systems are outlined in this report. The present goal is to improve integration of the social dimension into research on food and nutrition security. Full article

(This article belongs to the Special Issue Sustainable Food Systems, Nutrition, and Health)

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