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A sustainable food system is a type of food system that provides healthy food to people and creates sustainable environmental, economic, and social systems that surround food. Sustainable food systems start with the development of sustainable agricultural practices, development of more sustainable food distribution systems, creation of ...
Moving to sustainable food systems, including via shifting consumption to sustainable diets, is an important component of addressing the causes of climate change and adapting to it. A 2020 review conducted for the European Union found that up to 37% of global greenhouse gas emissions could be attributed to the food system, including crop and ...
Understanding the connections between Short Food Supply Chains (SFSCs), Sustainable Development Goals (SDGs), the New Urban Agenda (NUA) and the Milan Urban Food Policy Pact (MUFPP) provides policymakers with a science-based framework to use SFSCs as a way to build more sustainable food systems, corresponding with the objectives outlined by the ...
Eco-gastronomy is an approach to alternative consumption that stresses the importance of the interaction between humans and food and the effect produced by that. It aims to get a healthier and more sustainable food and, at the same time, to reduce the impact on the environment, from the productive and the consumptive side.
Agrobiodiversity is central to sustainable food systems and sustainable diets. The use of agricultural biodiversity can contribute to food security, nutrition security, and livelihood security, and it is critical for climate adaptation and climate mitigation. [3] [4] [5]
Agroecology is an applied science that involves the adaptation of ecological concepts to the structure, performance, and management of sustainable agroecosystems. [26] In Latin America, agroecological practices have a long history and vary between regions but share three main approaches or levels: plot scale, farm scale, and food system scale. [27]
Sustainable ecosystem management approaches have been used by societies throughout human history. Prior to colonization, indigenous cultures often sustainably managed their natural resources through intergenerational traditional ecological knowledge (TEK). In TEK, cultures acquire knowledge of their environment over time and this information is ...
In 2010, it was defined in the report "The Knowledge Based Bio-Economy (KBBE) in Europe: Achievements and Challenges" by Albrecht & al. as follows: The bio-economy is the sustainable production and conversion of biomass, for a range of food, health, fibre and industrial products and energy, where renewable biomass encompasses any biological ...