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    Sustainable Healthy Diets: Guiding Principles
    Sustainable Healthy Diets: Guiding Principles
    Sustainable Healthy Diets: Guiding Principles
    Ebook76 pages42 minutes

    Sustainable Healthy Diets: Guiding Principles

    By Food and Agriculture Organization of the United Nations

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    About this ebook

    Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all.

    Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets.

    These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts.

    This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

    LanguageEnglish
    PublisherFood and Agriculture Organization of the United Nations
    Release dateJul 11, 2020
    ISBN9789251326251
    Sustainable Healthy Diets: Guiding Principles
    Author

    Food and Agriculture Organization of the United Nations

    An intergovernmental organization, the Food and Agriculture Organization of the United Nations (FAO) has 194 Member Nations, two associate members and one member organization, the European Union. Its employees come from various cultural backgrounds and are experts in the multiple fields of activity FAO engages in. FAO’s staff capacity allows it to support improved governance inter alia, generate, develop and adapt existing tools and guidelines and provide targeted governance support as a resource to country and regional level FAO offices. Headquartered in Rome, Italy, FAO is present in over 130 countries.Founded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate policy. The Organization publishes authoritative publications on agriculture, fisheries, forestry and nutrition.

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      Sustainable Healthy Diets - Food and Agriculture Organization of the United Nations

      Required citation:

      FAO and WHO. 2019. Sustainable healthy diets – Guiding principles. Rome.

      The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned.

      The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or WHO.

      ISBN 978-92-5-131875-1 (FAO)

      ISBN 978-92-4-151664-8 (WHO)

      E-ISBN 978-92-5-132625-1 (EPUB)

      © FAO and WHO, 2019

      Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode).

      Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO or WHO endorses any specific organization, products or services. The use of the FAO or WHO logo is not permitted. If the work is adapted, then it must be licensed under the same or equivalent Creative Commons licence. If a translation of this work is created, it must include the following disclaimer along with the required citation: "This translation was not created by the Food and Agriculture Organization of the United Nations (FAO) or WHO. FAO/WHO are not responsible for the content or accuracy of this translation. The original English edition shall be the authoritative edition.

      Disputes arising under the licence that cannot be settled amicably will be resolved by mediation and arbitration as described in Article 8 of the licence except as otherwise provided herein. The applicable mediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be conducted in accordance with the Arbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL).

      Third-party materials. Users wishing to reuse material from this work that is attributed to a third party, such as tables, figures or images, are responsible for determining whether permission is needed for that reuse and for obtaining permission from the copyright holder. The risk of claims resulting from infringement of any third-party-owned component in the work rests solely with the user.

      Sales, rights and licensing. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through publications-sales@fao.org. Requests for commercial use should be submitted via: www.fao.org/contact-us/licence-request. Queries regarding rights and licensing should be submitted to: copyright@fao.org.

      CONTENTS

      Foreword

      Introduction

      Aims of Sustainable Healthy Diets

      Guiding Principles for Sustainable Healthy Diets

      Actions for the implementation of Sustainable Healthy Diets

      SUMMARY PAPERS FROM THE INTERNATIONAL CONSULTATION

      SUMMARY PAPER 1: Background paper on healthy diets

      SUMMARY PAPER 2: The role of healthy diets in creating environmentally sustainable food systems

      SUMMARY PAPER 3: The role of culture, economics, and food environment in shaping choices for sustainable diets

      SUMMARY PAPER 4: Territorial diets

      SUMMARY PAPER 5: Background paper on food safety

      Annex 1: Contributors to the consultation

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