The Social License to Practice Sustainability: Concepts, Barriers and Actions to Support Nutrition and Dietetics Practitioners in Contributing to Sustainable Food Systems-Reference-Cited by-同舟云学术

The Social License to Practice Sustainability: Concepts, Barriers and Actions to Support Nutrition and Dietetics Practitioners in Contributing to Sustainable Food Systems

Published:2022-02-08 Issue: Volume: Page:1-19
ISSN:1932-0248
Container-title:Journal of Hunger & Environmental Nutrition
language:en
Short-container-title:Journal of Hunger & Environmental Nutrition

Author:

Carlsson Liesel¹^ORCID,Callaghan Edith²

Affiliation:

1. School of Nutrition and Dietetics, Acadia University, Canada

2. Fc Manning School of Business, Acadia University, Canada

Funder

International Confederation of Dietetics Associations (ICDA), and Blekinge Institute

Blekinge Tekniska Högskola

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Health (social science)

Link

https://www.tandfonline.com/doi/pdf/10.1080/19320248.2022.2034559

Reference67 articles.

1. Nguyen H Sustainable food systems: concept and framework [Internet]. FAO; 2018. Available from: www.fao.org/sustainable-food-value-chain

2. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

3. The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review

4. IPES-Food. Unravelling the Food-Health Nexus: addressing practices, political economy, and power relations to build healthier food systems. [Internet]. The Global Alliance for the Future of Food and IPES-Food; 2017 [cited 2017 Nov 14]. Available from: http://www.ipes-food.org/health

5. 2020 Global Nutrition Report [Internet]. [cited 2021 Mar 5]. Available from: https://globalnutritionreport.org/reports/2020-global-nutrition-report/

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