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