On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.
Table of Contents
|2 What Are Sustainable Diets?||3-26|
|3 Measurement and Analysis of Sustainable Diets from Production to Consumption||27-52|
|4 Sustainability and Healthy Dietary Changes Through Policy and Program Action||53-90|
|5 Innovation in Food Production and Distribution to Reduce Environmental Footprint||91-122|
|6 Concluding Discussion||123-132|
|Appendix A: Workshop Agenda||143-148|
|Appendix B: Acronyms and Abbreviations||149-152|
|Appendix C: Speaker and Moderator Biographies||153-164|
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