Healthy and Sustainable Food Systems (Paperback)

Foreword Olivier De Schutter Introduction Mark Lawrence and Sharon Friel 　 Section 1: Overarching dimensions of healthy and sustainable food systems 1. Health Corinna Hawkes and Jessica Fanzo 2. Sustainability Barbara Burlingame 3. Equity Elisabetta Recine and Nathalie Beghin Section 2: The food system 4. Food system models John Ingram 5. Food production Mario Herero and Mark Howden 6. Food manufacturing: processed foods and big food corporations Gyorgy Scrinis 7. Food retail and distribution: a focus on supermarkets Sandra Murray and Martin Caraher 8. Food Service and Restaurant sectors Vivica Kraak 9. Food consumption: food, people, and contexts Annet Hoek, Tony Worsley and Gabrielle O’Kane Section 3: Healthy and sustainable diets 10. Healthy and sustainable diets Jennie Macdiarmid 11. Overconsumption and the global syndemic Boyd Swinburn and Sarah Gerritsen 12. Co-benefits for climate and health of shifting towards plant-based diets Cristina Tirado 13. The untenable role of ‘junk food’ in a healthy and sustainable food system Michalis Hadjikakou and Phillip Baker 14. Food waste Liza Barbour and Julia McCartan Section 4: Creating healthy and sustainable food systems ? Politics, policy, people and practitioners 15. Political economy of healthy and sustainable food systems Phillip Baker and Alessandro Demaio 16. Policy to promote healthy and sustainable food systems Tim Lang 17. People’s food-related practices: towards healthy and sustainable food systems Lada Timotijevic 18. Practitioner advocacy to promote healthy and sustainable food systems Christina Pollard, Andrea Begley and Claire Pulker Conclusion Mark Lawrence and Sharon Friel Abbreviations and acronyms Glossary Index