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dc.contributor.authorAlsaffar, Ayten Aylin
dc.date.accessioned2015-11-02T13:34:17Z
dc.date.available2015-11-02T13:34:17Z
dc.date.issued2016-02
dc.identifier.issn1532-1738
dc.identifier.urihttp://hdl.handle.net/10679/1008
dc.identifier.urihttps://journals.sagepub.com/doi/abs/10.1177/1082013215572029
dc.description.abstractEveryday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth’s natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.en_US
dc.language.isoengen_US
dc.publisherSageen_US
dc.relation.ispartofFood Science and Technology International
dc.rightsrestrictedAccess
dc.titleSustainable diets: the interaction between food industry, nutrition, health and the environmenten_US
dc.typeArticleen_US
dc.peerreviewedyesen_US
dc.publicationstatuspublisheden_US
dc.contributor.departmentÖzyeğin University
dc.contributor.authorID(ORCID 0000-0001-5642-939X & YÖK ID 28404) Alsaffar, Ayten Aylin
dc.contributor.ozuauthorAlsaffar, Ayten Aylin
dc.identifier.volume29
dc.identifier.issue1
dc.identifier.wosWOS:000371096700002
dc.identifier.doi10.1177/1082013215572029
dc.subject.keywordsSustainabilityen_US
dc.subject.keywordsFood industryen_US
dc.subject.keywordsEnvironmenten_US
dc.subject.keywordsNutritionen_US
dc.subject.keywordsHealthen_US
dc.identifier.scopusSCOPUS:2-s2.0-84975721530
dc.contributor.authorFemale1
dc.relation.publicationcategoryArticle - International Refereed Journal - Institution Academic Staff


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