This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapters from experts in the field cover main challenges in the food system and propose methods for achieving long term sustainability. Authors focus on how sustainability can be achieved along the whole food chain and in different contexts. Timely issues such as food security, climate change and migration and sustainable agriculture are discussed in depth.
The volume is unique in its multidisciplinary and multi-stakeholder approach. Chapter authors come from a variety of backgrounds, and authors include academic professors, members of CSO and other international organizations, and policy makers. This plurality allows for a nuanced analysis of sustainability goals and practices from a variety of perspectives, making the book useful to a wide range of readersworking in different areas related to sustainability and food production.
The book is targeted towards the academic community and practitioners in the policy, international cooperation, nutrition, geography, and social sciences fields. Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.
Table of Content
Part I – CURRENT ISSUES.- Chapter 01:Understanding Food Systems (Marta Antonelli, Katarzyna Dembska, Ludovica Principato, Francesca Allievi).- Chapter 02:Climate change, sustainable agriculture and food systems. The world after the Paris Agreement (Antonio Bombelli, Arianna Di Paola, Maria Vincenza Chiriacò, Lucia Perugini, Simona Castaldi, Riccardi Valentini).- Chapter 03:Drivers of migration in the Trans-Mediterranean region: the likely role of climate change and resource security in the geopolitical context (Luca Caporaso, Monia Santini, Sergio Noce, Alberto de Sanctis, Lucio Caracciolo, Marta Antonelli).- Chapter 04:Nutrition, Health and Dietary trends (John Sievenpiper, Gabriele Riccardi, Camillo Ricordi, Katarzyna Dembska).- Chapter 05:Eco-Agri-Food Ecology and Human Health (Nadia El-Hage Scialabba).- Chapter 06:Challenges in youth involvement for sustainable food systems (Domenico Dentoni, Francesca Allievi, Carlos Barzola Iza, Twan van der Slikke, Prossy Isubukalu, Judith Oduol, S.W.F. Onno Omta).- Chapter 07:Innovation for sustainable food systems: drivers and challenges (Angelo Riccaboni, Alessio Cavicchi).- Part II – SOLUTION ORIENTED APPROACH.- Chapter 08:Sustainable and Healthy Diets for Achieving the SDGs: The Role of Consumers (Cecilia Rocha, Daniela Spagnuolo).- Chapter 09:Unlocking global investments for tackling climate change (Barbara Buchner, Chiara Trabacchi).- Chapter 10:The Age of Food Tech: Optimizing the Agri-Food Chain with Digital Technologies (Andrea Renda).- Chapter 11:Exploring the migration-food and nutrition security nexus: How aid policies can maximize the migration-related sustainable development opportunities (Roberto Sensi, Michele Pedrotti).- Chapter 12:The role of advocacy and activism for achieving the SDGs in food, health, and social justice (Danielle Nierenberg, Sarah Axe, Ellen Gustafson).- Chapter 13:The role of youth in achieving the SDGs: supporting youth-led solutions for sustainable food systems (Siamak Sam Loni, Dario Piselli, Sienna Nordquist, Kayla Colyard).- Chapter 14:CONCLUSIONS – The way forward in achieving the SDGs: the urgency of transforming our agri-food systems (Stefano Zamagni).
About the author
Prof. Riccardo Valentini:Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), Euro-Mediterranean Center on Climate Change (CMCC), Lecce, Italy;
University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy. Dr. John Sievenpiper:Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
Division of Endocrinology and Metabolism, Department of Medicine, St. Michael’s Hospital, Toronto, ON, Canada
Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON, Canada.
Marta Antonelli:
Barilla Center for Food and Nutrition, Via Madre Teresa di Calcutta 3/a, 43121 Parma, Italy.
Euro-Mediterranean Center on Climate Change (CMCC), Lecce, Italy.
Katarzyna Dembska:
Barilla Center for Food and Nutrition Foundation, Via Madre Teresa di Calcutta 3/a, 43121 Parma, Italy.
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