Achieving the sustainable development goals through sustainable food systems

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 readers working 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. © Springer Nature Switzerland AG 2019. All rights reserved.

Valentini R. 1, 2, 3 , Sievenpiper J.L.4, 5, 6 , Antonelli M.7, 8 , Dembska K.7
Springer International Publishing
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9783030239695; 9783030239688
  • 1 Department for Innovation on Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy
  • 2 Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), Euro-Mediterranean Center on Climate Change (CMCC), Viterbo, Italy
  • 3 RUDN University, Head of Smart Urban Nature Laboratory, Moscow, Russian Federation
  • 4 Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
  • 5 Division of Endocrinology and Metabolism, Department of Medicine, St. Michael's Hospital, Toronto, ON, Canada
  • 6 Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON, Canada
  • 7 Barilla Center for Food and Nutrition (BCFN), Parma, Italy
  • 8 Foundation Euro-Mediterranean Center on Climate Change (CMCC), Lecce, Italy
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