What do European consumers think about the sustainability of their own food behavior? What are their perceptions of sustainability? Can we measure determinants of sustainable food behavior or find similarities across European countries? Identifying determinants is important. With that knowledge, we can anticipate which behavior consumers are willing to change under which conditions, and translate […]
Shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operationalise the health aspects of environmentally sustainable diets.
Recent food price spikes and their potential link to an increased demand of biofuels and food, ongoing land use changes, such as conversion of tropical forest to agricultural land, and their relation to Green House Gas Emissions as well as discussions about the so called bio-economy – all these factors have renewed societal and scientific […]
Crop production is the most crucial primary agricultural production activity for both food and nutrition security. Besides its importance for the direct human consumption, crop production is also crucial for producing feed for livestock and increasingly also for aquaculture. Most generally, crop production is primarily determined by the interaction of land use and crop yields. […]
Being the fastest growing food producing sector, aquaculture has the potential to provide high quality protein sources and meet increasing future food demand. However, the raising concerns over competition for land – direct and through feed competition – and sustainability as well as restrictive regulations may limit the expansion of aquaculture. We are working on […]
The role of seafood in healthy and sustainable diets is complex. It is the most traded food commodity, has vastly different environmental sustainability, is essential in countries with undernourishment but being exported to developed countries where it is being promoted as a healthy and environmentally sound choice. In a public report due in September we […]
Cardiovascular diseases and cancer constitute almost two-thirds of diseases in industrial countries. A large number of these (chronic) diseases are due to lifestyle-related risk factors, among them poor dietary habits such as excessive intakes of salt, carbohydrates, and fats, in addition to insufficient intakes of fruits and vegetables. According to the World Health Organization, preventing […]
The overall aim of Work Package 7 is to define “SHARP diets” for European (EU) consumers based on individual-level data. Such diets are environmentally Sustainable, Healthy (nutritionally adequate), Affordable (accessible yet also supporting the EU agri-food sector), Reliable (safe and stable in their supply), and Preferable (consistent with cultural norms and preferences).
Around 40 experts in the field of food and nutrition security met in Prague, Czech Republic on October 30, 2015, to discuss, review, refine and give feedback on the SUSFANS project. Read the summary and the report.
This first workshop will introduce the SUSFANS project with a special focus on the Work Package 1 ‘Conceptual framework and food and nutrition security (FNS) sustainability metrics’ and the Work Package 6 ‘Stakeholder interaction and scenario review’.