SUSTAINABLE DIETS AND BIODIVERSITY
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Date
2012Author
Burlingame, Barbara
Dernini, Sandro
Ogwang, patrick Engeu
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It is time to face the evidence of a worldwide unsustainable food system. Its complexity makes it
extremely fragile to any climatic, socio-economic,
political or financial crisis. Thus, we urgently need
appropriate understanding and new strategies to
really accommodate present and future population
needs and well-being. In that context, we need
sustainable diets, with low-input, local and seasonal
agro-ecological food productions as well as shortdistance production-consumption nets for fair
trade. Cultural heritage, food quality and culinary
skills are other key aspects determining sustainable
dietary patterns and food security. Nutrition education
about appropriate food choices remains essential
everywhere. It thus appears very urgent to profoundly
change our food strategy and to promote fair, culturally-appropriated, biodiversity-based, ecofriendly,
sustainable diets. Authorities should urgently
assume their responsibilities by orienting and
supporting the appropriate and sustainable foodstuff productions and consumptions in all parts of
the world.