Editors:
Considers sustainability in the food system in the context of the Sustainable Development Goals of the 2030 Agenda of the United Nations
Presents main challenges in the food system and proposals for achieving long term sustainability
Distinctive for its multidisciplinary and multi-stakeholder approach
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Table of contents (14 chapters)
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Front Matter
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Current Issues
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Front Matter
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Solution Oriented Approach
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Front Matter
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About this book
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 readers working 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.
Editors and Affiliations
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Department for Innovation on Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy, Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), Euro-Mediterranean Center on Climate Change (CMCC), Viterbo, Italy, RUDN University, Moscow, Head of Smart Urban Nature Laboratory, Moscow, Russia
Riccardo Valentini
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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, Canada
John L. Sievenpiper
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Barilla Center for Food and Nutrition, Parma, Italy, Foundation Euro-Mediterranean Center on Climate Change, Lecce, Italy
Marta Antonelli
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Barilla Center for Food and Nutrition, Parma, Italy
Katarzyna Dembska
About the editors
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:
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.
Bibliographic Information
Book Title: Achieving the Sustainable Development Goals Through Sustainable Food Systems
Editors: Riccardo Valentini, John L. Sievenpiper, Marta Antonelli, Katarzyna Dembska
DOI: https://doi.org/10.1007/978-3-030-23969-5
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-23968-8Published: 21 October 2019
Softcover ISBN: 978-3-030-23971-8Published: 21 October 2020
eBook ISBN: 978-3-030-23969-5Published: 10 October 2019
Edition Number: 1
Number of Pages: XIV, 262
Number of Illustrations: 23 illustrations in colour
Topics: Agriculture, Sustainable Development, Food Science, Nutrition, Development and Sustainability