ON THE SUSTAINABILITY OF FOOD AND NUTRITION SYSTEMS: INTEGRATING AGRICULTURE, NUTRITION, & ENVIRONMENT

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 363

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شناسه ملی سند علمی:

INC15_044

تاریخ نمایه سازی: 30 دی 1397

چکیده مقاله:

The industrial revolution marks a significant change in human history in which societies changed from a traditional form to a modern one. The transition from traditional to modern form was accompanied with changes in many aspects of the society as well. Some of these transitions include demographic, epidemiological, energy, nutrition, economic, urbanization, and cultural changes. As these changes led to more concentrated, complex, and populated urban agglomerations, the traditional food and nutrition system, which provided most people with subsistence diet, needed to change as well. The modern system made major success in abundance, productivity, processing, and distribution which brought huge increase in available calories and various diets for those able to access and afford them. Despite these successes, the current system suffers a triple burden of nutrition, where 795 million people still suffer from hunger, two billion are suffering by micronutrient deficiencies, and over 1.9 billion are obese or overweight. Increased food and nutrition related NCDs, contribution of 19- 29% of global anthropogenic greenhouse gas (GHG) emissions, increased food miles, unsustainable water use, loss of wild biodiversity, increased control of few multinational corporations, and marginalization of food producers are few examples of which show how the modern and industrial food and nutrition system is fragile. In other words, the modern food and nutrition system is not sustainable.A new transition in food and nutrition system is needed to change the course toward sustainability. The alternative should enjoy a holistic approach and credit diversity, instead of uniformity, and agroecology, over agribusiness. By sustainability is meant the capacity of being maintained into the foreseeable future while meeting the needs of the present generation without compromising the ability to meet the needs of future ones. A sustainable food system exists when production, processing, distribution, and consumption are integrated and related practices regenerate instead of degrading natural resources, are socially just and accessible, and supports the development of local communities and economies The sustainability approach integrates agriculture, nutrition, environment, and health alongside with socio-cultural, political, economic, and technological aspects, instead of compartmentalizing the whole system. This presentation aims to discuss the issue of sustainability in food and nutrition systems.

نویسندگان

Hassan Eini-Zinab

Department of Community Nutrition, Shahid Beheshti University of Medical Sciences, Tehran-Iran