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Putting all foods on the same table: achieving sustainable food systems requires full accounting


Halpern, BS and Cottrell, RS and Blanchard, JL and Bouwman, L and Froehlich, HE and Gephart, JA and Jacobsen, NS and Kuempel, CD and McIntyre, PB and Metian, M and Moran, DD and Nash, KL and Tobben, J and Williams, DR, Putting all foods on the same table: achieving sustainable food systems requires full accounting, Proceedings of the National Academy of Sciences of The United States of America, 116, (37) pp. 18152-18156. ISSN 0027-8424 (2019) [Contribution to Refereed Journal]

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DOI: doi:10.1073/pnas.1913308116


Improving global food systems is essential to addressing climate change, mitigating biodiversity loss, and meeting both sustainability and human development goals. International assessments from the Intergovernmental Panel on Climate Change and Intergovernmental Science- Policy Platform on Biodiversity and Ecosystem Services and business and technology innovations such as lab-grown and plant-based meat, as well as many consumer diet trends, can all be traced to studies that identify undesirable impacts of certain food systems. Yet the evidence underpinning many widely touted recommendations about what to grow and eat is remarkably sparse and generally biased.

Item Details

Item Type:Contribution to Refereed Journal
Keywords:environmental footprint, food sustainability, food linkages, food production
Research Division:Environmental Sciences
Research Group:Environmental management
Research Field:Environmental education and extension
Objective Division:Animal Production and Animal Primary Products
Objective Group:Primary products from animals
Objective Field:Primary products from animals not elsewhere classified
UTAS Author:Cottrell, RS (Dr Richard Cottrell)
UTAS Author:Blanchard, JL (Professor Julia Blanchard)
UTAS Author:Nash, KL (Dr Kirsty Nash)
ID Code:136464
Year Published:2019
Web of Science® Times Cited:52
Deposited By:Ecology and Biodiversity
Deposited On:2019-12-21
Last Modified:2019-12-23

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