Biodiversity, Food and Nutrition : A new agenda for Sustainable Food Systems (Paperback)

Part I: Why biodiversity for food and nutrition? Chapter 1: Nourishing people, nurturing the environment: biodiversity for food systems transformation and healthier diets Danny Hunter, Eliot Gee, Teresa Borelli Chapter 2: Challenges and impacts of poor diets and nutrition Barbara Burlingame Chapter 3: Evidence for the role of biodiversity in supporting healthy, diverse diets and nutrition Libby Hattersley, Bruce Cogill, Danny Hunter, and Gina Kennedy Chapter 4: From uniformity to diversity: the potential of biodiversity and agroecology to transform food systems Nick Jacobs, Chantal Clement, and Emile Frison Part II: The Biodiversity for Food and Nutrition (BFN) Project Chapter 5: The ABC of mainstreaming biodiversity for food and nutrition: concepts, theory and practice Eliot Gee, Teresa Borelli, Daniela Moura de Oliveira Beltrame, Camila Neves Soares Oliveira, Lidio Coradin, Victor Wasike, Aurillia Manjella, Gamini Samarasinghe, Birgul Guner, Ayfer Tan, Kur?ad Ozbek, Saadet Tu?rul Ay, Sevinc Karabak and Nurcan Aysar Guzelsoy and Danny Hunter. Part III: Future opportunities and directions Chapter 6: Biodiversity, food systems and urban-rural linkages Florence Egal and Thomas Forster Chapter 7: Diversifying public food procurement and school feeding Luana F. J. Swensson and Florence Tartanac Chapter 8: Food biodiversity, local sourcing and consumers: gastronomy as a critical interface Willy Legrand, Clare Hindley, and Gabriel Laeis Chapter 9: Linking food biodiversity and food traditions to food tourism in Small Island Developing States (SIDS) Tracy Berno Chapter 10: Start me up! Food biodiversity and youth-led innovations Eliot Gee and HyunJu Lee